Cabbage and Pea Vinaigrette Salad

Tasty, healthy, budget-friendly, for the whole family! The classic vinaigrette according to this recipe is prepared with cabbage and peas, they enrich its taste, it becomes sharper and more satisfying. This salad is suitable for those who are fasting or following a vegetarian diet.
cook time: 2h
Logan Winslow
Cabbage and Pea Vinaigrette Salad

Nutrition Facts (per serving)

78
Calories
4g
Fat
8g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Potato 2 pc
Beet 2 pc
Carrot 1 pc
Salted cucumbers 3 pc
Sunflower oil (unrefined, for dressing) 4 tbsp
Green pea 100 g
Sauerkraut 150 g

Recipe instructions

Step 1

Step 1
How to make a classic vinaigrette with cabbage and peas? Prepare your food. Pre-boil the vegetables and cool. Adjust their number depending on the size, I took 2 pieces. You can use both store-bought and homemade cabbage and cucumbers. Drain the water from the peas.

Step 2

Step 2
How to cook vegetables for vinaigrette? Wash the tubers well with a brush under running water, put them in pans, and put the beets in a separate bowl, as they can stain other vegetables. Fill with clean cold water and cook over medium heat. After boiling, cook the potatoes and carrots for about 30 minutes, the beets for 40 minutes to an hour. The exact time will depend on the size of the vegetables. Check readiness with a knife — it should easily pierce the fruit.

Step 3

Step 3
Remove the boiled vegetables from the boiling water, cool and peel. Then cut into small cubes, about the size of green peas. Then the vinaigrette will look more beautiful and aesthetically pleasing.

Step 4

Step 4
You can also bake beets in the oven or microwave — this will speed up the process. Or buying ready-made, already boiled and peeled, will be even faster.

Step 5

Step 5
Cut the pickled cucumbers in the same way — into small cubes. If the cabbage is very long, cut it into shorter pieces.

Step 6

Step 6
Place all the chopped products in one bowl, add cabbage and peas. You can also add any greens and onions. Stir the vinaigrette and add salt to taste.

Step 7

Step 7
Dress the vinaigrette just before serving, as seasoned salad does not store well. I always season with aromatic sunflower oil, but any vegetable oil you like will do. Bon appetit!

Additional rubrics

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