Bright, tasty and interesting salad. A good alternative to your favorite vinaigrette. It can be served as an independent dish, or as a side dish for meat or fish.
Pick your recipe
Ingredients:
- Beans in own red juice - 1 can (200 g);
- Sweet apples - 125 g;
- Fresh beets - 80 g;
- Beijing cabbage - 350 g;
- Salt and granulated sugar;
- Fresh radish - 150 g;
- Bulgarian red pepper - 120 g;
- Green peas - 120 g;
- Canned corn - 120 g;
- Fresh cucumber - 120 g;
- ½ fresh lemon;
- Quail egg - 3 pcs;
- Olive oil - 25 g;
- White grape table wine - 15 g;
- Any fruit vinegar - 10 g.
Cooking:
- Place canned peas, beans and corn in a prepared bowl and mix so that the products are evenly distributed among themselves.
- Wash the apples. Cut their core with seeds, peel off the peel and cut off the tail. Cut apples into thin slices and transfer to a separate bowl.
- Squeeze out juice from half of fresh lemon directly on apple slices (so that they do not darken) and mix. Lemon juice should fall on all apple slices.
- Peel the beets from the upper skin and cut into cubes. Add to bowl to apples.
- Wash and chop Chinese cabbage. Transfer to a separate auxiliary container. Salt and sugar.
- Wash the radish and cut the stem. Cut into thin circles. Add to apples and mix.
- Wash pepper, cleanse seeds and stalk. Cut into strips no more than 25 mm long. Add to a bowl of Chinese cabbage.
- Wash the cucumber, cut off the ends and cut into half circles. Transfer to a bowl of Chinese cabbage and pepper, mix.
- Prepare a salad dressing. Combine oil, wine and vinegar.
- Peel the quail eggs and cut in half.
- Put salad from auxiliary bowls in the prepared serving plates, evenly distributing their contents in portions. Put half a quail egg in the middle of the plate. On it is a mixture of Beijing cabbage, pepper and fresh cucumber. Next, mixed peas, beans and corn. And finally, beets with radishes and apples. Pour salad dressing.