Main Page
Snacks
The salad is a novelty for winter and is delicious and eaten in 1 minute

"New" Canned Vegetable Salad for Winter — Gone in a Minute

The "your guests will never guess what's in it" salad — and so delicious! This festive salad is made from simple ingredients. Serve it on its own or as a wonderful side for any gathering!

Siberian cooks

Recipe author

The salad is a novelty for winter and is delicious and eaten in 1 minute

Watch the video

Composition / ingredients

Servings:

Tomatoes

1.2

Bell peppers

1.2

Onion

600

Carrots

600

Vegetable oil

100

Salt

Sugar

Parsley

Bay leaves

Vinegar essence

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 27 % 3 g

Carbohydrates 64 % 7 g

55 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Wash the bell peppers well and remove the seeds.
Step 2:

Wash the tomatoes and cut out the stem end.
Step 3:

Peel the onions and carrots — use equal amounts of each.
Step 4:

Slice the onion into thin half-moons.
Step 5:

Grate the carrots on a julienne (Korean-carrot) grater.
Step 6:

Add the onion to the hot oil and fry until golden!
Step 7:

Run the tomatoes through the coarse plate of a food grinder.
Step 8:

Cut the bell peppers into half-moon strips.
Step 9:

Put the carrots, tomatoes, and peppers into a large pot.
Step 10:

Add the fried onion to the same pot and set it over the heat. Bring to a boil.
Step 11:

Chop the parsley.
Step 12:

Add the salt and sugar.
Step 13:

Add the seasonings: bay leaves, allspice, and vinegar essence.
Step 14:

Toss in the parsley and cook for 20 minutes.
Step 15:

Pack the hot salad into sterilized jars.
Step 16:

Process the jars in a water bath for exactly 50 minutes.
Step 17:

Note that the water should come up to the necks of the jars, and the processing time is counted from the moment the water starts to boil.
Step 18:

And here's our finished salad.