Coleslaw - general principles and methods of preparation
Salads from fresh vegetables are incredibly healthy, they contain a unique complex of vitamins and minerals that help a person to remain beautiful and healthy for many years. If our ancestors had the opportunity to prepare salads exclusively from white cabbage, the choice of modern housewives is much more impressive, broccoli, Beijing, sea and cauliflower are at their service, with each of these types you can create dozens of light cold dishes.
Recipe 1: Fresh Coleslaw
Fresh cabbage is a great base for salads, and you can use it all year round.
Ingredients
- 1 small swing of fresh cabbage;
- parsley;
- dill;
- green onions;
- mayonnaise (can be replaced with vegetable oil);
- salt.
Cooking method
At first glance, it might seem that there is no simpler salad than fresh cabbage salad, but any culinary skills are also needed here. The fact is that the dish will turn out tasty only if you work with the ingredients to edit.
A gross mistake is that the greens are simply chopped with a knife and put in a salad, in which case it is impossible to do this. Rinse dill, parsley and onions, put them in a deep bowl, previously tearing your hands into small pieces, salt and rub well with a crush. It is very important that the greens under the influence of salt let the juice go.
Grind the cabbage with a knife or even a blender (it turns out a very soft and delicate texture). Add cabbage to greens, mix by hand and rub, cabbage, like greens, should let the juice go ...
The only thing left is to fill the salad with mayonnaise or vegetable oil, the amount of these products depends solely on the addiction of the cook and the people for whom the dish is intended.
Recipe 2: Seaweed Salad
Sea kale is very rich in iodine, this product is very important for people exposed to radiation.
Ingredients:
- 200 grams of seaweed;
- 2-3 boiled potatoes;
- 1 onion;
- 2 teaspoons of sugar and vinegar (for pickling onions);
- 100 grams of sauerkraut;
- vegetable oil for dressing;
- ground black pepper;
- greenery;
- salt.
Cooking method
The salad is prepared very simply: you need to cut the potatoes into small pieces, pickle the onion in sugar and vinegar for half an hour, then add the chopped sea and sauerkraut to the potato and add to the salad, chop the greens by hand. Season all ingredients with vegetable oil and salt.
Recipe 3: Cauliflower Salad
Cauliflower is very nutritious and nutritious, thanks to these properties, many Russians became its fans.
Ingredients:
- 1 swing of cauliflower;
- 1 beetroot;
- 6-7 pieces of bell peppers (preferably green, so the salad looks more attractive and aesthetically pleasing);
- 3 tablespoons of vinegar;
- a little black pepper;
- 1/2 cup vegetable oil;
- salt.
Cooking method
Boil the beets and cut into small pieces. After scalding with boiling water, divide the cauliflower into small pieces, boil in salt water (make sure that the pieces remain strong, it is very important not to digest the salad ingredient). Mix beets and cabbage, add pepper.
Dressing is prepared as follows: beat vegetable oil, pepper, vinegar and salt.
Pour salad dressing.
Before serving, it must be soaked for at least 30 minutes at room temperature.
Recipe 4: Peking Salad with Mushrooms
Peking cabbage is very soft and tender, the salad from it is to the taste of children and adults.
Ingredients:
- 300 grams of Beijing cabbage;
- 100 grams of mushrooms (champignons);
- 1-2 tomatoes;
- 1 onion;
- 2 tablespoons of vinegar;
- 2 tablespoons of vegetable oil;
- 1 teaspoon of sugar;
- 1 teaspoon of salt.
Cooking method
Wash the mushrooms and finely chop, then place in the marinade of vegetable oil, salt, sugar and vinegar, let stand for 30 minutes. Thinly chop the onion, cut the tomatoes into small cubes, chop the cabbage.
Salad is laid out in layers:
1st layer - Beijing cabbage;
2nd layer - onions and tomatoes;
3rd layer - pickled mushrooms;
4th layer - Beijing cabbage.
For lovers of spicy food, lettuce can be poured on top with marinade, in which the onions were aged, for people who prefer more “calm tones” in cooking, there will be a rather sharp layer of onions.
Coleslaw - expert cooking tips
Before preparing a cabbage salad, all ingredients should be cooled, thus increasing the shelf life of the dish.
Fresh cabbage salad should be stored only in ceramic or enameled dishes; glass containers are also suitable.
If you do not like garlic, but its aroma is still necessary in a salad, rub a crust of rye bread with garlic and put in a dish, remove the bread after a while, a pleasant aroma will remain.
If the task is to make the salad more fortified, add a few drops of lemon juice.
Be sure to salt the salad before adding vegetable oil, the salt does not dissolve in it.
