Autumn salad for the winter
0
945
Kitchen
Eastern European
Calorie content
104.1 kcal
Portions
6 l.
Cooking time
190 minutes
Proteins *
1.4 gr.
Fats *
5.1 gr.
Carbohydrates*
25.8 g
On the Internet, you can find a great variety of different autumn salads that are harvested for the winter. Today I want to share my favorite, a simple and easy recipe for an autumn salad that even a novice housewife can handle.
Ingredients
Cooking process
Peel the cabbage from the top leaves, and then chop finely with a knife or use a shredder. Wash the carrots thoroughly, and then peel with a vegetable peeler and grate on a coarse grater. Wash the bell peppers in cold water, and then peel from the core with seeds, cut into thin strips. Season with salt and pepper. Stir lightly.
To make it easier to mix, transfer the vegetable mass to a deeper container. Stir the vegetables thoroughly, and then add the required amount of granulated sugar, pour in drinking water, vegetable oil, and apple cider vinegar. Stir the vegetables again and leave for about an hour and a half to two hours. This time is enough for the juice to stand out.
Bon Appetit!