Classic vinaigrette recipe with peas and cabbage recipe

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Prepared by: Marina Zolotseva

02/16/2017 Cooking time: 3 hours 0 minutes

This is probably one of the most famous salads in traditional Russian cuisine. Many people love and cook it, and there are many recipes. And I want to offer you one very cool option.

How to make vinaigrette salad with green peas and beans

The vinaigrette recipe listed below combines all the products that are considered an integral part of this salad: canned peas, pickled vegetables, beets. But we will also add beans to it, because they will add tenderness to the whole dish and increase its nutritional value.

Using this recipe, you don’t have to cook a full dinner, but serve only vinaigrette and croutons.

And, if you are a fan of canned beans, then read the article that I dedicated to salads containing them.

Ingredients:

• can of green peas
• can of red beans in their own juice
• 1 boiled carrot
• 2 boiled beets
• 2 boiled potatoes
• 1 onion
• Sauerkraut – 300 g
• Pickled cucumbers – 1-2 pcs.
• Vegetable oil
• Greenery

It is better to bake carrots, beets and potatoes in foil. This way you will retain more beneficial microelements in these vegetables. If you think that the beets are not cooked, then remove them from the foil and place them in cold water for ten minutes. This way it will finish cooking.

The same can be done with undercooked beets. In cold water, it miraculously manages to become softer.

Grind and mix the vegetable component.

The cabbage needs to be chopped if you have it shredded into long strips.

Sprinkle everything with finely chopped fresh herbs and enjoy a healthy dinner.

Original vinaigrette with herring and crab sticks with mayonnaise

Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only will not harm the taste, but will also make the vinaigrette much more interesting. Crab sticks add juiciness and satiety to the vinaigrette.

Crab sticks go well with apple, so you can also add it to the dish only in small quantities.

You will need:

• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• crab sticks – 200 g;
• beets – 2 pcs.;
• pickled cucumber – 3 pcs.;
• peas - 1 jar;
• onion – 1 pc.;
• green onions;
• dill;
• herring (preserved food);
• mayonnaise.

Preparation:

1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so the excess bitterness will disappear from it.

2. Cut the boiled potatoes, carrots, and beets into cubes. Chop the crab sticks into small pieces. Cut the cucumbers into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.

3. Mix all the vegetables in a salad bowl and add the onions. Add peas.

4. Chop the herring into small pieces. If it is a whole fish, then do not forget to clean it of films and bones. The finished fillet is easy to cut.

5. Stir the contents of the container.

6. Chop the dill and green onions and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and you can serve on the festive table.

Classic pea salad recipe

Classic vinaigrette ingredients include beets, peas and pickled cucumber. So, not everyone likes pickled cucumbers with sauerkraut. For them, as well as for those who want to modernize the classic salad recipe, I suggest replacing the pickled cucumber with a fresh one. If you want a classic recipe, then just use the same proportions of ingredients, but use pickled cucumber.

By the way, below is the amount of products for three servings; if you need more, then double all proportions.

Ingredients:

• 2 beets
• 1 carrot
• 2 potatoes
• 1 fresh cucumber
• 0.5 cans of green peas
• Salt to taste
• Corn oil

Cool the boiled vegetables and chop them into cubes.

Wash and cut the cucumber. If cucumbers are not in season, it is better to peel them to avoid any harmful carcinogens getting into the food.

Drain the water from the jar of peas and mix with the entire vegetable mass.

Add a little salt and season with corn, olive or vegetable oil.

To add saltiness to this version of the salad, you can add olives or black olives.

How to make a vinaigrette without cabbage

The combination of beets with potatoes and carrots, flavored with green peas and onions, is familiar and loved by many. The spicy taste of the products is beneficially acidified by pickled cucumbers. In the absence of such, they are replaced with pickled ones. The recipe is interesting because it does not contain cabbage. But the snack turns out great!

Products:

• 2 beets;
• 4 potatoes;
• 2 carrots;
• 3 pickled cucumbers;
• 1 onion;
• 1 jar of peas;
• salt, pepper to taste;
• vegetable oil for dressing.

Preparation:

Boil the vegetables. Cut potatoes and carrots into cubes. Place them in a deep bowl. We also send cucumbers and onions there. Chop the beets and add vegetable oil in a separate container. Stir, leave for 2-3 minutes so that each piece is covered with an oil film. Such beets do not stain neighboring vegetables with their juice.

Add green peas. Pepper and add some salt. Place the oiled beets in a bowl and mix everything thoroughly. If there is not enough vegetable oil, then add it. A bright salad can be served at the table.

Recipe for a classic vinaigrette with cabbage

Housewives usually prepare vinaigrette in three versions: with pickled cucumber, with sauerkraut, combining both ingredients. By the way, at home we use the third cooking option.

But there are a lot of recipes, so I’ll tell you how not to use pickled cucumber and get a tasty dish.

Ingredients:

• 2 beets
• 1 carrot
• 3 potato tubers
• Sauerkraut
• 1 pickled cucumber
• 0.5 cans of green peas
• Green onion feathers
• Salt, vegetable oil

Boil the vegetables. But make sure they are not overcooked.

It happens that the potato variety is very starchy, then make an aqueous solution with an acid, for example, acetic acid, and boil the tubers in it.

The cabbage needs to be squeezed out and washed a little. But, if you like juice in salads, then you don’t have to rid it of excess brine, but put it straight from the jar into a salad bowl.

Chop the vegetables and combine them with peas, spices and vegetable oil.

Oil should be in moderation. If you don't top it up, it will turn out a little dry.

If you are interested in new flavor combinations, combine olive oil with soy sauce and a mixture of peppers. The taste will be completely different.

Description of preparation:

There are many different options for preparing this salad, but now I offer for your consideration probably the simplest recipe for vinaigrette with peas.
In my opinion, this dish is one of the most popular seasonal salads in winter. And, given the fact that we can find many vitamins and nutrients in it, it should definitely be included in the list of must-have dishes during the cold season. And the taste of this vinaigrette is simply excellent, so let’s start preparing it immediately, and I will be happy to help you with this and tell you how to make a vinaigrette with peas - the most delicious salad in the world. Purpose: For lunch / For dinner / Holiday lunch Main ingredient: Vegetables Dish: Salads / Vinaigrette

Classic salad with green peas and pickles

And this recipe is for housewives who cook without cabbage. It is better to look for crunchy cucumbers; usually, gherkins are like that in the store.

To add crunch, you can add a peeled apple. The taste of the dish will immediately become softer.

Ingredients:

• 1 medium boiled beet
• 4 pickles
• 4 boiled potatoes
• Can of green peas
• 3 boiled carrots
• Green or onions

Cook the vegetables until soft and leave to cool.

We chop them into the shape that we are used to cutting vegetables: strips or cubes.

Mix in a salad bowl and add green peas. We have already drained the liquid from the jar.

Salt and pepper to taste. It is better to use aromatic oil when dressing the salad.

You can vary all the proportions because everyone has different preferences.

For example, I don’t really like boiled or baked carrots, so I add them in half quantities. I’d rather put more cucumbers than hers.

So you can work out your own amount of vegetables to use.

Classic vinaigrette: step-by-step recipe with pickles

A step-by-step recipe for a classic vinaigrette without cabbage, no matter how strange it may sound. It is precisely this that is missing from the technological maps. Salted (not pickled) cucumbers give the salad a special taste. This is a real version with boiled beans, but if desired, we can replace it with canned legumes in our own juice or in a light marinade.

• 80 g beans (dry);

• four cucumbers (salted);

• 1 tsp. mustard (optional);

• greens as desired.

1. Add cold water to the beans and let sit for at least five hours. Then change the water, put it on the stove and boil until tender. If you don’t have the desire or time to do this, then you can simply use canned beans; you need about a glass of beans without marinade.

2. Wash the potatoes, no need to peel them, place them in a saucepan. Also wash the carrots, add to the potatoes, add water and boil until tender, but do not overcook. As soon as the vegetables begin to pierce normally, turn it off. Drain the boiling water, add cold water, hold for five minutes and drain too. Cleaning it up.

3. Beets are always boiled separately from other vegetables, otherwise it will spoil their taste. Rinse medium-sized root vegetables, place in a saucepan, add water and boil until soft. Then add cold water and leave to cool. Clear.

4. Cut all vegetables into neat cubes, the size is slightly smaller than beans. Place in one large bowl. To ensure that the potatoes do not fall apart and the cubes turn out neat, it is important not to overcook them. You can additionally keep the cooled tubers in the freezer for a little while, half an hour is enough for them to get stronger.

5. Peel the onion, cut it smaller than the other ingredients, and pour it into a bowl.

6. We also cut the pickled cucumbers finely, like onions, so that they are evenly distributed in the vinaigrette. If the cucumbers are small or not too vigorous, then you can add a couple more things.

7. Add cooked or simply canned beans. You can use red beans, white beans, or any other beans you like.

8. Taste for salt. If the taste of cucumbers is not enough, then add it. It is important to add salt before adding the oil. Otherwise, the grains simply will not have time to dissolve.

9. Dress the salad. Combine vegetable oil with mustard, grind and add to vegetables. Or just pour in only the oil.

10. Carefully stir the vinaigrette. You can use two spoons for this so as not to mash the boiled vegetables and spoil the appearance.

Vinaigrette in a new way: with peas, soy sauce and seaweed

And, of course, always old proven dishes are modernized and interpreted by new generations. So, soy sauce has been popular in our country for twenty years now. It adds an unusual salty flavor to dishes, is available and has long been used in ordinary kitchens by ordinary housewives. Let’s add healthy seaweed to it and we’ll get a very vitamin-packed vegetable cocktail.

Ingredients:

• 1 boiled carrot
• 1 boiled beet
• Boiled potatoes – 2 pcs.
• Green peas – 0.5 cans
• 1 pickled cucumber
• Sea kale without vinegar – 60 g.
• Soy sauce
• Vegetable oil
• 1 onion

Preparing a vinaigrette with sauerkraut

This easy-to-prepare salad contains vegetables that are common to us. Beets, potatoes and carrots are side by side with sauerkraut. It contains a supply of biologically active elements, multiplied by the process of fermentation (fermentation).

Onions add a piquant, spicy note. It is enhanced by an unusual dressing of butter seasoned with garlic. Use pepper and salt to taste.

What you will need:

• 200 g sauerkraut;
• 1-2 beets;
• 2 potato tubers;
• 2 carrots;
• 1 onion;
• 1 cup canned beans;

For refueling:

• 5-6 tbsp. l. vegetable oil;
• 1 clove of garlic;
• salt and pepper to taste;

Preparation:

1. Cut the beets into cubes, put them in a bowl, and fill them with sunflower oil. Then the root vegetable will not stain other products with juice.

Step 2. Chop the potatoes and carrots and place the products in a bowl. Chop the onion.

Sauté the bitter onion until translucent to remove the bitterness, or replace it with red one.

We make a dressing from chopped garlic, adding salt and pepper. Pour the mixture with vegetable oil.

Step 3. It's time to mix the prepared ingredients. Place sauerkraut in a bowl. We also send carrots and potatoes here. Don't forget to add the beans. We transfer the onions and beets.

Mix the ingredients and pour in the prepared dressing. That's all. It’s so easy to prepare a vinaigrette with sauerkraut, and it turns out tasty and healthy. An easy-to-digest salad with a garlic flavor, served with main courses and as a stand-alone snack.

Classic vinaigrette - useful tips and tricks

• If the onions are too hot, the vinaigrette will taste bitter and the unpleasant taste will transfer to other vegetables. To prevent this from happening, the vegetable can be cut, placed in a sieve or colander, and scalded with boiling water from a kettle. But add it to the salad only after it has cooled completely.

• Beets boil for a long time, but still don’t want to become soft? If more than minutes of cooking have already passed, you can drain the boiling water and place the beet under running cold water; after half an hour the vegetable will be fully cooked.

• Unleavened vinaigrette is not very tasty. That is why pickles and pickled vegetables are always added to the salad. But it happens that they do not provide the necessary acid or are quite bland on their own. In this case, pickling the onions will help improve the taste. The vegetable needs to be cut, poured with an acetic acid solution, let it brew, then squeeze and add to the vinaigrette.