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Vinaigrette with fresh cabbage and cucumber

Vinaigrette Salad with Fresh Cabbage and Cucumber

In the summer heat, this salad is just right for lunch or dinner! In winter we make vinaigrette with sauerkraut, or with pickled cucumber, or with both. But in summer you want everything fresh.

Svetlana Bessmertnaya

Recipe author

Vinaigrette with fresh cabbage and cucumber

Composition / ingredients

Servings:

White cabbage (fresh, new-crop)

Potatoes

Carrots

Onion (small)

Cucumbers (small)

Beets (medium)

Vegetable oil (unrefined)

Salt

Sugar (twice as much as the salt)

Lemons

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 15 % 2 g

Carbohydrates 69 % 9 g

58 kcal

GI: 78 / 0 / 22

Cooking method

Cooking time: 30 min

Step 1:

Shred the cabbage as thinly as possible.
Step 2:

Salt it to taste, add twice as much sugar as salt, and knead it with your hands until it releases its juice.
Step 3:

Squeeze in some lemon juice.
Step 4:

Finely chop the onion and dice the boiled carrot.
Step 5:

Dice the boiled potatoes as well.
Step 6:

Take the cucumber and cut it into strips as thin as possible.
Step 7:

Add everything to the bowl and pour in unrefined vegetable oil to taste, roughly 3 tablespoons.
Step 8:

Now add the diced boiled beets last, so the salad doesn't turn too red.
Step 9:

Mix everything together and transfer to a nice salad bowl. Enjoy!