Vegetable salad marinade

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Spring is a time when the crisp winter sauerkraut over or precise, and pickles just tired. The shops are full of tomatoes and cucumbers, but... Kind and fresh and beautiful, but some "no," like plastic. This simple salad is very we like it in the spring. One serving ends, immediately do the following. Good and snacks and as a garnish. The salad is similar to cabbage quick-cooking, but it's not just cabbage with additives, it's a salad. Try and not be angry, if this salad will seem banal, it is very tasty.

Ingredients for Vegetable salad marinade

Step by step instruction of cooking Vegetable salad marinade

Шаг 1

Vegetables the most common. You can use the young cabbage, and it is possible and old, white and dense. For one, it takes me a quarter of a medium cabbage, ~ 500-600 g. the Amount of onions and carrots depends on your taste, as well as the amount of salt: 1 to 2 teaspoons. The amount of sugar to reduce not suggest, the beauty of a salad is in its sweetness.

Шаг 2

The main condition for the preparation of salad is to slice the vegetables as thin as possible. The cabbage, I rubbed on a special grater, it turns out very thin strips. But you can slice by hand if you try.

Шаг 3

Carrots grate on medium grater.

Шаг 4

Cut onion into thin half rings, sweet pepper - thin strips.

Шаг 5

Put the vegetables in a large pot. If the cabbage is very solid, you can sprinkle it with a pinch of salt and lightly (!) mash. Young sprouts mashing is not necessary.
Vegetables mix thoroughly until evenly distributed. I do it by hand.

Шаг 6

Put vegetables in a jar, a bowl, a small saucepan and gently and press it.

Шаг 7

Now prepare the marinade. If you notice in the marinade, no water.
Vinegar I have 5%, so I pour half a Cup of vinegar and dilute it with boiled water to 3/4 Cup. You can use fresh lemon juice to taste, citric acid, berry vinegar, as you wish.

Шаг 8

All the ingredients of the marinade: sugar, salt, vegetable oil, vinegar, put into a saucepan and put on medium heat. Heat, stirring until boiling and complete dissolution of the salt-sugar.
Pour the boiling marinade vegetables.
Put on top of a plate.
"Forget" about the salad in a period from 12 hours to days.
I usually make a salad in the evening for lunch the next day.
The rest of the salad perfectly stored in the refrigerator for 2-3 days.