2020-08-13 / test@t

Be fit salad with cabbage, bell pepper, carrots and celery

The salad is surprisingly simple and incredibly healthy, requiring 8-12 hours of "infusion" in the refrigerator for more flavor and benefits

Ingredients

white cabbage, peeled and without cabbage 410 g
bulgarian pepper yellow, without seeds and "stalk" 140 g
carrots, peeled 255 g
celery, 2 stalks without greens 50 g
parsley, bunch 30 g
unrefined vegetable oil (with the smell of seeds) 60 ml
white sugar 1 tsp
sea salt, fine, flakes 0.5 tsp.
apple cider vinegar 6% 2 tbsp

STEP-BY-STEP COOKING RECIPE

Step 1

Explanation of ingredients. All ingredient weights are indicated after washing and precutting. Desirable young cabbage. Only apple cider vinegar, otherwise it will greatly affect the taste of the salad. Celery not more than 50 grams, because will give an unnecessary aftertaste. Vegetable oil with the scent of seeds is a signature ingredient. Sweet Bulgarian pepper, our Russian seasonal green is not suitable, because gives off strongly with grass. When choosing bell peppers, make sure that there are no cracks or punctures, such pepper will smell unpleasant and ruin the whole dish.

Step 2

(photo repeat). Now the actual cutting of the ingredients: finely chop the cabbage and bell peppers, grate the carrots on a medium grater (preferably on a grater for Korean carrots), cut the celery thinly across the stem into thin "circles". The parsley is quite tough, you need to "pluck" it, keeping only the leaves and soft twigs, then chop it medium with a sharp knife (a blunt knife will smear the greens on the board and squeeze out all the juice).

Step 3

In a lidded jar, shaker or glass, combine butter, sugar, salt and vinegar, 1 min. Set aside.

Step 4

Now you need to prepare the ingredients for 12 hours of marinating by letting juice out of them. To do this, “knead” the cut vegetables well with force, as if it were dough. 2 minutes.

Step 5

Shake the mixture one more time with a spoon and add to the "processed" vegetables

Step 6

Now once again in an amicable way "walk" through the salad, as in step 4, but no more than 1 minute.

Step 7

Cover the salad with cling film in 2 layers and refrigerate overnight for 8-12 hours. The salad is great for those on a diet. Perfectly cleanses the intestines. It goes well with beef patties and mashed potatoes, fried chicken and pasta and with anything you want it to eat with. I usually add salad to fried eggs for breakfast. Enjoy your meal!

Preparation time

12m

Cooking time

15m

Servings

Catalog