Classic Vinaigrette Salad (No Cabbage)

Original, healthy, made from ordinary products! Classic vinaigrette without cabbage is one of the most recognizable, beloved and frequently consumed salads in Russia at any time of the year. It is prepared from only vegetables, so it is suitable for a Lenten table.
cook time: 20 min
Nora Vaughn
Classic Vinaigrette Salad (No Cabbage)

Nutrition Facts (per serving)

69
Calories
3g
Fat
9g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Potato (boiled in its jacket) 2 pc
Beet (boiled) 3 pc
Carrot (boiled, medium size) 1 pc
Bulb onions (red is better) 70 g
Salted cucumbers 3 pc
Sunflower oil 3 tbsp
Green pea (canned) 150 g

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette without cabbage? Prepare your food. Boil the vegetables first. Cook the beets separately for forty minutes to an hour from the start of the water boiling. Potatoes and carrots — within half an hour. Cooked vegetables will easily slide off the knife if you pierce them in the middle. Boil them directly with the skin on, without cutting off the ends. Cool vegetables to room temperature. Using a small sharp knife, peel them.

Step 2

Step 2
Cut the beets into cubes approximately the size of a pea.

Step 3

Step 3
Chop the carrots in the same way.

Step 4

Step 4
And then the potatoes. Vinaigrette, cut into pieces of the same size, will look beautiful and neat.

Step 5

Step 5
Peel the onions and chop them as finely as possible. This is where the uniform cutting rule stops working. The finer the onion is chopped, the tastier it will be. If you don’t like the excessive pungency of onions, you can do this: pour boiling water over the already chopped onions. And literally after three minutes, throw it into a colander. This simple manipulation will significantly reduce the bitterness level of onions. For now, set the onion aside to allow it to cool.

Step 6

Step 6
Traditionally, pickles are used for vinaigrette. But you can replace them with pickled gherkins. Cut the cucumbers in the same way as carrots, beets and potatoes. Drain the liquid from the jar of peas and add the peas to the bowl.

Step 7

Step 7
Place the cooled onion in a bowl and add salt to taste. Season the vinaigrette with aromatic sunflower oil or any other of your favorite dressings and stir. Serve to the table. Bon appetit!

Additional rubrics

Related recipes