A step-by-step recipe with a photo of a salad of young cabbage, spinach, cucumber and bran. Combinations of ingredients, cooking features and rules for serving the dish. Video recipe.
A very simple vitamin salad made from young cabbage, spinach, cucumber and bran. It has a rich and refreshing taste, and its preparation is as simple as shelling pears. There is no mayonnaise in the composition, which is especially important for people who follow a healthy diet, figure and those who want to lose weight.
Cabbage salads are always fast, simple and very tasty. They go well with any dish and never linger on the dinner and festive table. The main thing is to use early young cabbage, it is especially tender and juicy. Fresh taste and pleasant crunchy texture of young leaves will not leave anyone indifferent.
The cabbage is perfectly complemented by fragrant cucumbers and spicy spinach. Turns salad into an intricate oriental snack with soy or fish sauce. These salty Asian spices add flavor to the dish. For the brightness of taste and color, you can put sweet pepper, preferably red or yellow. Sprinkle the finished dish with sesame seeds on top, it is tasty, healthy and will add luxury to the dish.
See also how to make a salad with red fish, cucumber and young cabbage.
- Caloric content per 100 g - 85 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- White cabbage - 200 g
- Vegetable oil - for dressing
- Radish - 4 pcs.
- Cucumbers - 1 pc.
- Bran - 1, 5 tablespoons
- Green onions - 3 feathers
- Ramson - 5-7 leaves
- Spinach - 4 bunches with spine
- Soy sauce - 1, 5 tablespoons
Step by step preparation of salad from young cabbage, spinach, cucumber and bran, recipe with photo:
1. Wash white cabbage under running cold water, dry with a paper towel and chop into thin strips.
2. Wash cucumbers, dry, cut off the ends on both sides and cut into cubes, strips, quarter rings or any other shape.
3. Wash the radishes, dry them, cut off the stem and cut into the same size as the cucumbers.
4. Wash spinach and wild garlic under running water and dry. Cut the leaves from the stems and cut into strips.
5. Wash green onions, dry with a cotton towel and chop.
6. Place all vegetables in a deep bowl. Salt. Pour in vegetable oil and soy sauce.
7. Stir the vegetables well. If you won't be serving the salad right away, season it with oil and salt just before serving. Otherwise, the vegetables will let juice in, from which the salad will lose its crisp structure and appearance.
8. Divide the food into two wide shallow serving bowls.
9. Sprinkle the finished salad of young cabbage, spinach and cucumber with bran and serve it to the table. Take any bran for the recipe: oat, wheat, rye, buckwheat …
See also the video recipe on how to make spinach salad.
