Classic vinaigrette with cabbage and peas

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a classic vinaigrette with cabbage and peas? Prepare your food. Pre-boil the vegetables and cool. Adjust their number depending on the size, I took 2 pieces. You can use both store-bought and homemade cabbage and cucumbers. Drain the water from the peas.

2. STEP 2

   

   How to cook vegetables for vinaigrette? Wash the tubers well with a brush under running water, put them in pans, and put the beets in a separate bowl, as they can stain other vegetables. Fill with clean cold water and cook over medium heat. After boiling, cook the potatoes and carrots for about 30 minutes, the beets for 40 minutes to an hour. The exact time will depend on the size of the vegetables. Check readiness with a knife - it should easily pierce the fruit.

3. STEP 3

   

   Remove the boiled vegetables from the boiling water, cool and peel. Then cut into small cubes, about the size of green peas. Then the vinaigrette will look more beautiful and aesthetically pleasing.

4. STEP 4

   

   You can also bake beets in the oven or microwave - this will speed up the process. Or buying ready-made, already boiled and peeled, will be even faster.

5. STEP 5

   

   Cut the pickled cucumbers in the same way - into small cubes. If the cabbage is very long, cut it into shorter pieces.

6. STEP 6

   

   Place all the chopped products in one bowl, add cabbage and peas. You can also add any greens and onions. Stir the vinaigrette and add salt to taste.

7. STEP 7

   

   Dress the vinaigrette just before serving, as seasoned salad does not store well. I always season with aromatic sunflower oil, but any vegetable oil you like will do. Bon appetit!

Comments on the recipe

Natalia M

19.10.2023

4.8

Classic vinaigrette with cabbage and peas is the most delicious autumn salad. As soon as the season for fresh summer vegetables ends, it’s time for beets and sauerkraut. I make this salad often, sometimes changing the composition. But this option is the most delicious) This time for the salad I took homemade sauerkraut, it is moderately salty, with a slight sourness. The cucumbers are also homemade, pickled last year. They taste sweet and salty, because I marinated them with tomatoes. Boiled potatoes and carrots. And I baked the beets in the oven, for this I washed the vegetables, wrapped them in foil and baked them at 200° for 1.5 hours. It seems to me that this makes the beets sweeter and contains less water. I made a large portion of the salad, so I doubled all the ingredients. I dressed the vinaigrette with a dressing based on aromatic sunflower oil. It turned out very tasty! The salad pleases with its brightness and lifts your spirits when there are gray autumn clouds outside the window. Thanks for the recipe!

Corason

19.10.2023

5

I made a classic vinaigrette with cabbage and peas for dinner. Boil the vegetables until tender in salted water. I bought canned peas. Finely chop fresh white cabbage. Cut the canned cucumbers into small cubes. I also added chopped onions. Peeled the cooled vegetables and cut them into small cubes. I mixed everything and seasoned with oil and a little salt. A great salad for a light dinner. This is a very simple and quick recipe for vegetable salad, which I often prepare in winter from boiled vegetables. Served with cutlets. Everyone really liked the dish. The cabbage fits perfectly into the vinaigrette and has a pleasant crunch. And bright, and appetizing, and aromatic. Wonderful recipe! Many thanks to the author!

Elena

19.10.2023

4.7

I made vinaigrette for the first time, I chose your recipe, it turned out very tasty😊 Thank you❤