Green salad with cabbage and cucumbers, a step-by-step recipe with a photo that I want to offer, is one of the quick and easy recipes. Any housewife, and even a beginner, will cope with its preparation. Video recipe.
Today we have a quick diet salad made from fresh cabbage and cucumbers. Despite the simplicity of the recipe, it turns out to be very tender and tasty. The fair sex is especially fond of him for its low calorie content, a lot of useful vitamins and substances. You can cook it at any time of the year using late white cabbage and even Peking cabbage. Although it is most delicious it comes from young cabbage of early varieties. When using late cabbage, it should be borne in mind that its leaves are slightly tougher, therefore, the cut inflorescences must be rubbed strongly until juice forms. It is not necessary to carry out such actions with Chinese cabbage, because it is tender and juicy in itself.
You can season the salad with any vegetable oil with a neutral taste. The recipe uses refined vegetable oil. However, if desired, it can be substituted with olive oil or natural low fat yogurt. Mayonnaise and sour cream will make the salad more tender, but also add calories. Boiled eggs grated on a coarse grater or sliced cheese will also add tenderness to the dish. Since cabbage and cucumbers go well with all kinds of fresh herbs, you can add parsley, dill, lettuce, basil, green onions, basil, cilantro, mint, coriander, etc. to the salad.
See also how to make a coleslaw and egg salad.
- Caloric content per 100 g - 48 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- White cabbage - 150 g
- Salt - 0.5 tsp or to taste
- Cucumbers - 1 pc.
- Vegetable oil - for dressing
- Peking cabbage - 150 g
- Greens (any) - several branches
Step by step preparation of green salad with cabbage and cucumbers, recipe with photo:
1. Wash the white cabbage, dry it with a paper towel and chop it into thin strips. If the head of cabbage is winter, sprinkle the cut inflorescences with salt and press down with your hands so that they let the juice out. Since winter cabbage is dry, the salad will be juicier. Not very young cabbage can be scalded with boiling water and immediately placed in cold water. This will also make her softer and softer.
2. Remove a few leaves from Chinese cabbage, wash them and dry with a paper towel. Use a sharp knife to cut it thinly.
3. Wash the cucumbers, dry them, cut off the ends and cut into thin 3 mm half rings. Take only fresh cucumbers, otherwise the dish will turn out to be less juicy. The vegetable should not be lethargic, too large, rich in seeds, or with a thick skin. Use young, medium-sized cucumbers, fresh and crunchy. And if the cucumber is a little bitter, and it is already cut into the salad, then you can add a little lemon juice to the dish. The acid will brighten up the bitterness.
4. Wash greens, dry and chop finely.
5. Combine all foods in one salad bowl.
6. Season green salad with cabbage and cucumbers with salt and pour over with vegetable oil. Stir and serve. Although you can insist on it, then it will be tastier and juicier, but the salt will spoil the appearance of the dish. If you wish, you can pre-chill it a little in the refrigerator for 15 minutes.
See also a video recipe on how to make a salad with cabbage and cucumber.
