Salads before the 19th century were a mixture of fresh vegetables, fruits, root vegetables and herbs. Only after the XIX century in the composition began to appear in the meat ingredients, pickled or
boiled
.
A little later they began to add boiled eggs, which made a real sensation. After all, it was this ingredient that later became the main ingredient for most salads. Later came mayonnaise, which in European countries served exclusively as a separate sauce, while only in our countries it was added directly to the salad.
To date, popularity is popular not only hearty salads, but also lighter recipes
.
They are especially in demand in the hot season. About one of such salads we will tell you.
Ingredients for the salad:
- Fresh cabbage – 300 g;
- Cucumber – 1 piece;
- Carrot – 0.5 pieces;
- Dill – a small bundle;
- Vinegar 6% – 1 tbsp;
- Sugar – 1 tsp;
- Salt – 0.5 tsp;
- Vegetable oil – 2 tbsp.
Preparation of cabbage salad:
Cabbage should be finely chopped and added to the salad bowl. Cucumber is cut into large cubes, so that you can feel the freshness in the salad. Cut fresh carrots into thin straws or grate them on a coarse grater. Combine the vegetables together.
We finely chop dill into the vegetable mixture. For its storage, we use a glass with water and a cellophane bag.
Mix in a separate container vegetable oil, sugar, salt and vinegar
.
Mix the ingredients thoroughly and pour the dressing over the vegetable mixture.
Salt the salad to taste and mix thoroughly.
This salad will be your salvation if there is very little time for cooking. All that is required is to chop and mix the ingredients.
