My family loves sauerkraut vinaigrette very much. I usually cut cabbage into short strips - it's more convenient to eat it this way, and the salad looks prettier. If desired, cucumbers can not be added to the vinaigrette, it all depends on your taste preferences.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 250 g
- Carrots (boiled) – 2 pieces
- Green peas (canned) – 150 g
- Cucumbers (salty) – 2 pieces
- Sauerkraut - 150 g
- Vegetable oil (odorless) – 80 ml
- Salt - to taste
Step-by-step cooking recipe
Peel boiled beets, potatoes and carrots.
Put the green peas in a colander, rinse under running water and dry on a paper towel.
Cut cucumbers, potatoes, carrots and beets into small cubes.
In a deep bowl, mix green peas, cucumbers, beets, potatoes, carrots and sauerkraut.
Add salt and vegetable oil. Gently mix the salad with a spoon so as not to mash the vegetables.
Put the finished vinaigrette on a serving plate and sprinkle with herbs or chopped green onions.
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