Today, there are many different salads. Some of them are prepared on the basis of meat products, while some consist solely of vegetables. The latter are great for fasting days or for fasting. A vivid example of a delicious vegetable snack is vinaigrette. You will learn the recipe without cabbage by reading today's article.
General recommendations
By tradition, this salad is made from boiled vegetables, pickles, sauerkraut, onions or green onions. So that potatoes, carrots and beets acquire a special taste and aroma, it is advisable to cook them in meat broth. Some varieties of this appetizer contain eggs, fish fillet or slightly salted herring.
Experienced chefs recommend using large sweet onions for the preparation of this dish. All products must be of high quality and fresh. An important role is played by the preliminary preparation of vegetables. Boiled potatoes are unlikely to give the salad an aesthetic appearance.
It is advisable to salt the finished dish before it is poured with oil. To give the salad a more rich and vibrant taste, finely chop the vegetables. Refueling is also of great importance. Do not pour too much oil. Otherwise, it does not soak all the ingredients, but simply drains to the bottom of the dishes.
Classic vinaigrette: recipe without cabbage
This option is interesting because celery is present in its composition. Thanks to the presence of this ingredient, the salad acquires a completely new taste. In order not to interrupt the process of its preparation and spend time searching for the missing products, you should check the contents of your pantry in advance. In your kitchen must be found:
- Three beets.
- Two carrots.
- Three potatoes.
- One large onion.
- Three pickles.
- Celery root.
To prepare a truly delicious and healthy classic vinaigrette without cabbage, the above list should be supplemented with salt, pepper and vegetable oil.
Process description
Pre-washed vegetables are boiled until cooked, cooled to room temperature and peeled. Carrots, potatoes, beets and celery prepared in this way are cut into medium-sized cubes.
Since we cook vinaigrette without cabbage, pickles will be used instead. They are squeezed from the brine and crushed. Pre-washed and peeled onions are cut into small pieces and put in a clean container. At the final stage, all the ingredients are combined in one bowl, salt, pepper and thoroughly mixed. Ready salad is seasoned with vegetable oil and served to the table.
Unusual vinaigrette: recipe without cabbage
It should be noted that a non-standard set of ingredients will be used to prepare this salad. Therefore, before starting the process, be sure to conduct an audit in your own kitchen and, if necessary, buy the missing products. In your arsenal should be:
- One beetroot.
- Two carrots.
- One apple.
- 60 grams of pickled mushrooms.
- One cucumber.
- Four potatoes.
- One onion.
So that the vinaigrette you made without cabbage does not turn out to be fresh and tasteless, you must add salt and three tablespoons of vegetable oil to the above list.
Cooking technology
Despite the abundance of components, the process of creating this salad is so simple that even an inexperienced hostess can cope with it without problems. First you should do vegetables. Potatoes, carrots and beets are thoroughly washed and boiled until tender. After that, they are cooled, peeled and cut into small cubes.
Pre-washed beet tops are crushed into centimeter ribbons. Cut the cucumber into thin slices, the apple into small cubes, and the breast into slices. All the ingredient is combined in one dish, slightly salted and thoroughly mixed. At the final stage, the vinaigrette without cabbage is poured with vegetable oil and served to the table.
Old Russian version
It should be noted that this appetizer was especially popular with our ancestors. At the end of the XIX century it was served in many metropolitan restaurants. The products needed to prepare such a dish can be purchased at any modern supermarket. To make a tasty and healthy vinaigrette without sauerkraut, your kitchen should have:
- 100 grams of pickled mushrooms.
- Two large beets.
- 50 grams of capers.
- Three pickles.
- 100 grams of white canned beans.
- Four medium potatoes.
- 100 grams of pike perch fillet.
- Half a glass of 3% vinegar.
- 100 grams of fresh white cabbage.
Additionally, you need a teaspoon of ready-made mustard, a little vegetable oil, pepper and salt. The amount of the last two components depends on the taste preferences of the cook and his family members.
Beets, potatoes and beans are boiled until tender. Pre-chopped cabbage is poured with boiling water and left to the side. After it cools and softens, it is thrown back into a colander and gently squeezed.
Boiled and peeled vegetables, mushrooms and cucumbers are cut into small pieces and combined in one bowl. Beans, cabbage, capers and pre-fried perch fillet are sent there. After that, the salad is poured with sauce and served to the table. To make dressing in a saucepan filled with a small amount of water, place salt, pepper and mustard. Then, vegetable oil is slowly poured into the resulting solution, not forgetting to constantly stir the contents of the dishes. At the very end, the resulting emulsion is diluted with vinegar.
Hostess reviews
Many women often cook vinaigrette without cabbage. According to them, this is a very tasty and healthy snack, in which there is a large amount of vitamins and minerals.
Experienced housewives are advised not to boil, but to bake the vegetables that make up the vinaigrette. They also recommend paying attention to the ratio of ingredients. It is important that all products are taken in equal proportions. Potatoes, carrots and beets should be cooled to room temperature, and only then can they be combined in one dish.