A salad with fresh cabbage, young green peas and tomatoes is an incredibly tasty and light dinner that is especially good on a hot summer day. Read how to cook it in a step-by-step recipe with a photo. Video recipe.
A simple hiking salad of tomatoes, peas and cabbage can be prepared both at home and on the road. This will require budget products, but despite this their combination will not leave anyone indifferent. And if fresh peas are missing, then take a frozen product. In addition to the ingredients used, you can add any other vegetables that are on hand to the salad. For example, onions, cucumbers, bell peppers, olives, cheese, herbs, sesame seeds, etc. are suitable here. But even in such a modest performance, the salad is very nutritious and contains many healing vitamins that our body needs.
The advantage of the salad is the availability of ingredients and ease of preparation. It is suitable for people who monitor their weight, want to get rid of extra pounds and like to eat deliciously. Experienced cooks recommend using vegetable oil as a dressing, which can be supplemented with lemon juice, soy sauce, mayonnaise, apple cider vinegar … You can go beyond spices and spices, take whatever you like. This recipe does not require any special skills, any newbie in cooking can handle it. It is also important that the salad does not need to be impregnated; it can be consumed immediately after cutting the ingredients. If the salad is served half an hour after cooking, then the vegetables will let the juice out and a liquid will form at the bottom of the dishes.
- Caloric content per 100 g - 42 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- White cabbage - 200 g
- Salt - pinch or to taste
- Fresh green peas - 100 g
- Tomatoes - 1 pc.
- Vegetable oil - for dressing
Step by step preparation of salad from cabbage, green peas and tomatoes, recipe with photo:
1. Wash the white cabbage, cut the desired piece and chop into thin strips. Place it in the salad bowl in which you will prepare the salad.
2. Wash the tomatoes, dry them with a paper towel and cut into pieces of a convenient size.
3. Open the green pea pods and remove the peas, which are sent to a bowl with all products.
4. Season the food with salt and vegetable oil and stir. Serve the coleslaw, green peas, and tomato salad immediately after cooking. Otherwise, the tomatoes will let juice in, the salad will become too watery and take on an unappetizing appearance. If you will not use it immediately, then salt it just before serving.
See also a video recipe on how to make a salad with cabbage, green peas and bacon.
