Crispy cucumbers, juicy radish, tenderness of Peking cabbage and light sourness of sorrel - a light, summer, fresh and nourishing salad with a rather original taste. It will especially appeal to those who follow the figure. Step by step recipe with photos, video recipe.
Recipe content:
- Ingredients
- Step by step preparation of salad with sorrel, cabbage, cucumber and radish
- Video recipe
What to cook with sorrel? The very first thing that immediately comes to mind is borsch with sorrel, eggs and sour cream. Yes, this is an undeniably tasty dish, but not the only one where sorrel plays a major role. Vegetable light salads are no less tasty and healthy with it. The main thing is to know when to stop using it. Fresh sorrel is much healthier than in the first hot dish. Useful substances are not digested, evaporated and volatilized from it. And most importantly, sorrel is the record holder for the content of a large amount of vitamin C, which is so lacking in spring, and it is preserved in full in fresh salad. Therefore, the use of such a salad is a real salvation of the body from vitamin deficiency.
Now is the time when the first fresh vegetables and greens are asking for the tongue. And there is nothing better than eating a plate of nutritious salad with the savory sourness of "meadow apple", as sometimes called leaf sorrel, in the evening. There are many options for making salads with this herb, there are more than enough possibilities. Additional foods depend on the tastes of those for whom the dish is intended. Today I propose to cook a salad of sorrel, cabbage, cucumbers and radishes. Despite the fact that the salad consists entirely of vegetables, you can eat a hearty meal with a plate of such a dish in the evening without harming your figure.
- Caloric content per 100 g - 43 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Chinese cabbage - 7 leaves
- Sorrel - 10 branches
- Radish - 10 pcs.
- Olive oil - for dressing
- Cucumbers - 2 pcs.
- Salt - a pinch
Step-by-step preparation of a salad of sorrel, cabbage, cucumbers and radishes, a recipe with a photo:
1. From the head of Peking cabbage, remove the leaves, wash them and dry them with a paper towel. Use a sharp knife to cut them into thin strips.
2. Wash and dry sorrel leaves with a cotton towel. Cut them into thin strips.
3. Wash cucumbers, dry, cut off the ends and cut into thin half rings of 2-3 mm.
4. Wash the radishes and dry them with a paper towel. Using a sharp knife, cut into rings or half rings as thick as cucumbers.
5. Place all vegetables in a large deep bowl and season with salt and olive oil. Toss the sorrel, cabbage, cucumber and radish salad and serve. It is usually consumed immediately after preparation; it is not customary to cook it for future use.
See also a video recipe on how to make a fresh green salad with cucumbers and radishes.
