Light, delicate and with a fresh taste - vegetable salad with sour cream. It can be safely considered dietary, since the dressing, unlike mayonnaise, is less fatty and has a number of useful properties.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Sour cream salads are for many tastier than salads with mayonnaise or vegetable oil. Moreover, even fans of mayonnaise agree that sour cream salads are much healthier. After all, even if you cut the same raw vegetables, evenly distribute them in two salad bowls and season one with the same amount of low-fat sour cream, and the other with mayonnaise, then their calorie content will differ by two, and sometimes three times. I think that this argument alone is enough to give the choice to a dairy product.
It must be remembered that salads with sour cream deteriorate much faster than mayonnaise, so they are made for one meal. Sour cream is bought 10-15%. It is not very thick, compared to 20%, so it is convenient to stir the salad. In addition, this is again less calories. And if you get tired of sour cream dressing, you can diversify it by adding chopped foods like garlic, pickled cucumbers, herbs, mustard, seeds, spices, etc.
Almost all products are combined with sour cream. These are potato salads, fish salads, meat salads, egg salads, vegetable salads, legumes, and cheese salads. Sour cream will add a refreshing sourness and the aromas of the components against its background will sparkle especially appetizing. In addition, if mayonnaise is indicated in the recipe, then it can be safely replaced with sour cream.
- Caloric content per 100 g - 69 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- White cabbage - 1/4 part of a small head of cabbage
- Tomato - 1 pc.
- Cucumbers - 2 pcs.
- Sour cream - 15% fat
- Salt - two pinches or to taste
Step by step cooking vegetable salad with sour cream:
1. Wash the white cabbage and pat dry with a cotton towel. Chop it into thin strips, sprinkle with one pinch of salt and squeeze it with your hands several times so that it lets out the juice. This will make the salad more juicy.
2. Wash the cucumbers, wipe with a napkin, cut off the ends on both sides and cut into thin half rings about 3 mm thick.
3. Wash the tomato, wipe dry and cut into cubes, strips or any other shape.
4. Place cabbage, cucumbers and tomatoes in a salad bowl. Season the vegetables with another pinch of salt.
5. Pour sour cream to the products. Do not overdo it, otherwise the salad will turn out to be watery. Better then add if you will not be enough.
6. Stir the salad and serve. You can refrigerate it for 10 minutes if you want to keep it cool. It can be consumed with any side dish or it can become an independent dinner dish.
See also a video recipe on how to make a spring vegetable salad with sour cream.
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