The Three Cabbage salad is an original combination of sauerkraut, Peking cabbage and seaweed with two types of pepper, onions, dried cranberries and green peas. This salad will diversify any dinner and perfectly complement meat dishes. It will also be a godsend for those who are on a diet, follow the rules of a healthy diet, or keep a fast.
Ingredients:
- 1 tbsp. sauerkraut;
- 2 handfuls of Chinese cabbage;
- 1 bell pepper (green);
- 1 pickled bell pepper (red or orange)
- 2 tbsp. l. dried seaweed;
- 1 carrot;
- ½ cans of green peas;
- 2 tbsp. l. dried cranberries;
- ¼ red onion;
- 1 handful of chopped green onions
- sunflower oil and salt.
Preparation:
- Pour the dried seaweed into a plate, scald with boiling water, cover with something and leave to stand for 5-10 minutes. After this time, drain the excess water using the most common sieve.
- Finely chop the red onion with a knife.
- Wash the bell peppers, remove seeds and stalks, cut into small cubes.
- Remove the red pickled pepper from the brine and cut into strips.
- Peel the carrots, rub on a coarse grater, put in a salad bowl.
- Squeeze sauerkraut with your hands slightly, combine in a salad bowl with grated carrots and mix.
- Finely chop the Peking cabbage and put it in a salad bowl too. At the same time, the amount of Chinese cabbage should be as much as sauerkraut. Otherwise, the taste of the salad will be slightly distorted.
- Add all the chopped peppers, seaweed, onions and dried cranberries there. Note that dried cranberries are successfully used not only in baked goods, but also in salads.
- The finishing touch to the Three Cabbage salad is green peas. Add it to the salad, season with salt and oil, mix and leave to infuse for 10-15 minutes.
- Sprinkle the present salad with chopped onions and serve.
- In addition to this salad, you can serve any potato side dish, as well as baked chicken or duck meat.
