Vegetable salads are popular dietary meals that can be prepared year round by combining all sorts of ingredients. Cabbage, tomato, pepper salads are a source of vitamins and substances beneficial to the body. The vinegar dressing will give the salads a delicate, mild flavor and pronounced aroma.
"Autumn" salad of cabbage, pepper and tomatoes
This salad turns out to be vitamin, tasty and rich. It can be rolled up in jars for the winter, closed with nylon lids and stored in the refrigerator, as well as immediately served. The longer this salad stays, the tastier it will become.
For cooking, you will need the following ingredients (for 2 liter jars):
- 1 kg of fresh cabbage;
- 500 g of tomatoes;
- 500 g of carrots;
- 500 g of sweet bell pepper;
- 500 g of onions;
- ½ tbsp. Sahara;
- 5 tsp vinegar;
- 1 tbsp. vegetable oil;
- salt, ground pepper (to taste).
Wash the cabbage and chop finely. Rinse the bell peppers, remove the tails, core and seeds, then cut into strips. Peel and grate the carrots. Cut the onions into rings or half rings. Wash the tomatoes and cut into small wedges.
Put all the chopped vegetables in one container, mix well and salt to taste, leave them to stand for 10-15 minutes so that the vegetables are salted and the cabbage let the juice out. Then add vinegar, vegetable oil, sugar, ground pepper to taste. Stir well and leave the salad on a press overnight. In the morning, transfer the prepared salad to sterilized jars or jars under nylon lids.
Put ground black pepper, cinnamon or cloves at the bottom of the jars, tamp the salad with a spoon. Then immediately roll up the cans, turn upside down and store in the refrigerator.
The taste of such a salad will largely depend on what kind of vinegar you used.
How to choose vinegar for vegetable salad dressing?
The following types of vinegar are suitable for dressing vegetable salads: wine, apple, balsamic, sherry, herbal and rice.
Wine vinegar is the most popular for dressing vegetable salads. There are two types: white and red. White vinegar is used in fresh vegetable salads to impart a mild, delicate herbal flavor and aroma. Red wine vinegar is ideal as a dressing for green salad using spicy herbs, which has a harsh taste. White vinegar is often mixed with sunflower oil, and red vinegar with olive or nut oil.
For dressing salads with vegetables, cereals and pasta, apple cider vinegar is suitable, which can give the dish a fruity smell. Combines with olive and sunflower oil.
Balsamic vinegar is produced from certain grape varieties, which is considered the most expensive. Vinegar less than 15 years old can only be added to fruit salads. Mix vinegar aged 15-25 with apple or white wine and season vegetable salads. Add a few drops of balsamic vinegar aged over 25 years.
Herbal vinegar mixed with olive oil will accentuate the taste of fresh vegetables and give them a bright aroma.
Sherry vinegar is rarely found, which is combined with vegetable salads with the addition of bitter greens (chicory).
Fans of oriental cuisine can use rice vinegar as a dressing for vegetable salads, which is much softer than table or apple cider vinegar.
