Classic vinaigrette without cabbage

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make a classic vinaigrette without cabbage? Prepare your food. Boil the vegetables first. Cook the beets separately for forty minutes to an hour from the start of the water boiling. Potatoes and carrots - within half an hour. Cooked vegetables will easily slide off the knife if you pierce them in the middle. Boil them directly with the skin on, without cutting off the ends. Cool vegetables to room temperature. Using a small sharp knife, peel them.

2. STEP 2

   

   Cut the beets into cubes approximately the size of a pea.

3. STEP 3

   

   Chop the carrots in the same way.

4. STEP 4

   

   And then the potatoes. Vinaigrette, cut into pieces of the same size, will look beautiful and neat.

5. STEP 5

   

   Peel the onions and chop them as finely as possible. This is where the uniform cutting rule stops working. The finer the onion is chopped, the tastier it will be. If you don’t like the excessive pungency of onions, you can do this: pour boiling water over the already chopped onions. And literally after three minutes, throw it into a colander. This simple manipulation will significantly reduce the bitterness level of onions. For now, set the onion aside to allow it to cool.

6. STEP 6

   

   Traditionally, pickles are used for vinaigrette. But you can replace them with pickled gherkins. Cut the cucumbers in the same way as carrots, beets and potatoes. Drain the liquid from the jar of peas and add the peas to the bowl.

7. STEP 7

   

   Place the cooled onion in a bowl and add salt to taste. Season the vinaigrette with aromatic sunflower oil or any other of your favorite dressings and stir. Serve to the table. Bon appetit!

Comments on the recipe

Natalia M

16.11.2023

4.7

Classic vinaigrette without cabbage is a very popular dish for our whole family, so I prepare it in large portions at once, so that we have enough and something to treat ourselves to. This time I made this recipe without sauerkraut. It is not difficult to cook cabbage or buy it, but at this moment, due to ill health, everyone refused cabbage. But boiled vegetables are very healthy and easy to digest. I took my own cucumbers and specially prepared several jars without vinegar for such a case. They are not sour or tough. I always use the most delicious peas in vinaigrette) I didn’t add onions. The taste of this salad is always great. It is tender and satisfying, even suitable instead of a main dish for dinner.

Olga

16.11.2023

4.6

I’ve never made a classic vinaigrette without cabbage, somehow I’m not a fan, but I saw the vinaigrette among the photo reports, and I really wanted this salad, and it’s just right for the prepared dinner. This recipe is just for me, since I don’t have sauerkraut and couldn’t buy it. All ingredients according to the recipe and seasoned with olive oil. The salad is very tasty, slightly sour, filling, colorful, soft with a slight crunch of cucumbers. Just eat and enjoy the beauty and taste. For me, not only the taste is important, but also the appearance of the dish. Thanks for the recipe, I think I fell in love with Vinaigrette.

NATALIA ❄️

16.11.2023

5

Hello! Somehow we really missed the vinaigrette, but the salad is very easy to prepare and suitable for a vegetarian table. And it’s good for Lent. The taste and benefits of the salad are undoubtedly excellent.

KateFly

16.11.2023

5

The recipe is good, of course)) But I still like it better with cabbage, the classic one. And thank you for the beautiful photos!