Many people regard vinaigrette as a winter salad. The vegetables and pickles it contains are available during the cold season, and such snacks help replenish the body's need for vitamins. You can make a vinaigrette in the summer. Then it would be a good idea to include fresh vegetables in its composition, which will add new notes to the usual snack. One of the popular salad options, suitable for any time of year, is a vinaigrette with fresh cucumber. It is based on boiled vegetables, but still the recipe for this appetizer is somewhat different from the composition of the classic vinaigrette.
No. 1 - Traditional recipe for vinaigrette with beans
The classic preparation of a hearty vegetable salad with the addition of legumes will satisfy your hunger, becoming a good snack for strong drinks or a side dish for a meat dish. It is allowed to use both canned and boiled beans, regardless of the variety.
Products for cooking:
- 2 boiled beets, boiled until tender in the evening;
- several pickled cucumbers;
- 3 large potato tubers, boiled and peeled;
- 1 medium boiled carrot;
- a head of onion or salad onion;
- 200 g of boiled or beans in a jar, drained of juice;
- a full spoon of sauerkraut;
- a little sunflower oil;
- salt and spices at the discretion of the cook.
Step-by-step preparation according to instructions:
1) Cool and drain the pre-prepared products, cooked in one container. Peel the vegetables. Cut into equal cubes and place in a salad bowl.
2) Remove the gherkins or lightly salted cucumbers from the jar and squeeze out the excess juice over the sink to prevent the salad from being watery. Cut the preserves into small cubes and add to the rest of the ingredients.
3) Open a can of beans and drain the juice. If you are using something cooked on the stove, empty the colander, rinse after boiling and lightly dry. Place as top layer.
4) Rinse the sauerkraut to remove excess acidity. Drain as you would the beans, adding the final product to prepare a tasty and satisfying salad.
5) Lay out all the ingredients, adding a small amount of sunflower or olive oil. Add table salt, pepper and some fresh herbs to get not only a tasty and easy-to-prepare snack, but also beautiful to decorate. For example, green onions, parsley and basil go well with beets.
Traditional vinaigrette with fresh cucumber
A simple and very satisfying dish that fully gives an idea of the main taste qualities of vinaigrettes.
Ingredients:
- Potatoes – 4 pcs.
- Beets – 2 pcs.
- Carrots – 1 pc.
- Onions – 1 pc.
- Fresh cucumber – 1 pc.
- Pickled cucumbers – 3 pcs.
- Lemon juice – 30 ml.
- Salt, pepper - according to preference.
Preparation:
Boil potatoes, carrots, beets without peeling until tender. The vegetables are then cooled and peeled.
Boiled vegetables and fresh cucumber are cut into small cubes, pickled cucumbers and onions are finely chopped.
Season the chopped vegetables with oil, add salt and mix gently.
The vinaigrette is ready to serve.
To make the vinaigrette tastier, experienced chefs advise not to boil, but to bake vegetables, wrapping them in foil.
Recipe No. 2 - vinaigrette with peas
The most popular vinaigrette recipe among housewives is considered to be a variation of vinaigrette with the addition of green peas. The rich green hue is especially popular in the New Year's palette, so why not try making a winter salad that personifies a fairy tale. The combination of flavors of vegetables and beans is sure to please all guests, from weight-conscious women to men and children.
Ingredients for a classic vinaigrette with beets and green peas:
- 4 medium potatoes;
- 1 large - 2 small beets;
- 2 carrots;
- large salad onion;
- 4 lightly salted cucumbers (can be replaced with gherkins);
- a jar of green peas without juice (pre-drain it by holding a metal lid or
- without completely unwinding the metal one);
- for decoration: green onions, dill, parsley;
- dressing in the form of vegetable oil.
Important!
To save time on December 31st, you should take care of preparing some vegetables from the 30th. Shortly before bed, when you have a free minute, boil the potatoes, beets and carrots in one pan. The vegetables will have time to cool overnight, allowing you to reduce cooking time to a minimum. The housewife will only have to cut the vegetables, mixing all the ingredients in a single form.
Step-by-step preparation:
1) Cut the potatoes, carrots and cucumbers into cubes and place in a salad bowl.
2) Do the same with beets, but before adding to the rest of the ingredients, add a little oil and mix well. The trick will allow the coloring pigment not to color the light ingredients, making the salad brighter and more expressive.
3) Peel the onions and chop them with a knife.
4) Season the ingredients with vegetable oil and mix with a spoon.
5) Decorate the salad with herbs in a chaotic manner or display the chimes. Inscriptions such as: “Happy New Year”, “2021”, “The bull will come soon…” are welcome.
Features of the dish
Vinaigrette is considered a classic dish of Russian and Ukrainian cuisine. For centuries, many housewives have been preparing this appetizer and passing on its recipe to future generations. If you love vegetables and know about their benefits, be sure to try an unusual variation of this dish - vinaigrette with fresh cabbage. The recipe with photo also confirms how elegant and colorful this dish looks.
The main difference between this salad and the basic one is the presence of finely shredded white cabbage. This vegetable not only enriches the composition, but also makes the structure of the dish more interesting. And the crunch that fresh cabbage is famous for is sure to please everyone.
Recipe No. 3 - vinaigrette with boiled sausage and pickles
If some people find vinaigrette a boring vegetable salad, too simple for the New Year's table, we suggest changing the recipe by adding boiled or smoked sausage to the usual ingredients. The dish is suitable as an appetizer and even a second course for serving at the holiday table. Pomegranate seeds and greenery arranged in the shape of a snowflake or Christmas tree are offered as decoration.
Products for cooking:
- 3 medium potatoes;
- 1 beet and carrot;
- head of lettuce onion;
- 2 medium pickled cucumbers;
- 250 g smoked sausage;
- a bunch of green onions for decoration;
- unrefined sunflower oil;
- salt and ground pepper - to taste.
1) Exactly the same as in previous recipes, boil the vegetables, cool to room temperature and peel with a knife.
2) Dice the ingredients, including the boiled sausage, and place in a salad bowl.
3) Season with vegetable oil, salt and pepper.
Important!
If necessary, replace the vegetable oil with another dressing: mayonnaise sauce or mayonnaise, yogurt.
Finishing touches
Cool the vegetables and peel them. Now let's move on to the next step, which involves our simple recipe.
A vinaigrette with fresh cabbage will turn out more beautiful if you cut the boiled vegetables and cucumbers into small cubes.
If you decide to add canned peas or beans, the liquid from the can must be drained. The sour apple must be grated on a fine grater.
All that remains is to mix the ingredients and season with oil. Taste the salad and add salt if necessary. This may not be necessary, it all depends on the cucumbers.
Vinaigrette with herring and pickled cucumber, photo
The best snack for men will be a hearty salad with the addition of herring, green and lettuce onions, peas, carrots and beets. The ingredients in combination with pickled cucumber will be a good addition to strong drinks and a favorite version of men's vinaigrette.
It is better to serve the salad as a separate dish, excluding additional side dishes, meat or seafood. Bread cut into slices or cubes is allowed.
Ingredients:
- 3 large potatoes;
- 1 carrot and the same amount of onions;
- half a can of canned peas;
- canned herring pieces in oil;
- several cucumbers;
- ground black pepper and table salt - to taste;
- You don’t need to use sunflower oil for dressing, the oil layer on the herring will be enough;
- 15 ml table vinegar 9% to add crunch.
Recommendation!
If you want to give the salad some sweetness, you should dilute a teaspoon of sugar in vinegar and salt on the tip of a knife.
Step-by-step preparation:
1) Add onion chopped into half rings to the vinegar marinade and refrigerate for several hours.
2) Boil the vegetables until tender, boiling the beets separately so that the juice cannot color the rest of the fruits.
3) Cool the boiled carrots, beets and potatoes to room temperature. Peel using a vegetable peeler and cut into small cubes no larger than a centimeter.
4) Remove small bones from the fillet and chop. If you want to serve the salad as a men's dish, it is better to leave larger pieces.
5) Season the salad with onions and vinegar and stir. Place the mixture in a salad bowl, garnishing with fresh herbs. If you want to present the dish creatively, put the salad in a Christmas tree shape, covering it with parsley sprigs and adding toys and a Christmas star cut from a cucumber or avocado.
With pickles
To preserve the traditional taste and aroma of the dish, it can be cooked with fresh cabbage and pickled cucumber. This option is as close as possible to the usual vinaigrette.
In this case, you can use the following products:
- 0.5 kilograms of potatoes and the same amount of white cabbage;
- 100 grams of onion;
- 300 grams of fresh beets and pickles;
- 60-120 grams of table vinegar;
- 10 grams of mustard;
- 20 grams of salt;
- 100 grams of vegetable oil;
- 40 grams of sugar.
Step-by-step preparation of vinaigrette:
- First, the washed beets must be placed in a pan, filled with water (add a little vinegar to it) and cooked for at least an hour (until tender).
- Finely chop the cabbage.
- Boil potatoes in their skins.
- Now you can start grinding the components. The onion should be chopped randomly. Peel the cooled beets and potatoes, and then cut them into cubes along with the cucumbers.
- Place the products in a deep container and mix.
- Mix the remaining ingredients in a bowl and prepare the dressing.
- Pour the prepared mixture into a container with chopped products. Mix it all again.
In this form, the traditional salad takes on a pleasant fresh note.
Recipe No. 5 - the easiest way to prepare a vinaigrette without cabbage and peas
Even from a modest list of products you can prepare a hearty, tasty and appetizing salad that looks good on the everyday and holiday table, regardless of the recipes chosen for the menu. To make the vinaigrette you will need only five ingredients: onions, beets, gherkins, carrots and vegetable oil for dressing.
Important!
The dish is served as an addition to the main menu. It can be eaten as a snack, a light side dish for baked fish or meat.
Products for step-by-step preparation:
- 3 large potato tubers;
- onion head;
- large beets;
- several pickles and carrots;
- salad dressing in the form of vegetable oil.
Recipe step by step, instructions:
1) In order not to wait for vegetables to cook and cool, many housewives pre-boil potatoes, carrots and beets. To better clean the skin, place the products in the refrigerator for 15-20 minutes.
2) After removing the skin, the products are cut into cubes, including the pickled cucumber.
3) Chop the onions and place them with the rest of the ingredients in a salad bowl, season and mix.
4) Add salt and pepper to taste.
If desired, you can put the vinaigrette in different geometric shapes or sandwiches, decorating the appetizer with herbs or pomegranate seeds.
Classic recipe
A classic vinaigrette made from fresh cabbage is considered an inexpensive dish and suitable for a healthy diet. The richness of the taste of the dish depends on what ingredients are included; in the vinaigrette, the main taste is beets.
This vegetable retains its beneficial properties both raw, baked and boiled.
Composition of ingredients
To make the vinaigrette you will need the following products:
| Product | Quantity |
| Beet | 5 medium pieces |
| Potato | 5 pieces. |
| Carrot | 2 pcs. |
| Pickle | 5 pieces. |
| Onion | 1 head |
| Sauerkraut or fresh cabbage | 200 g |
| Salt pepper | taste |
| Sunflower oil | 3 tbsp. l. |
| Polka dots | 1 jar |
In order for the vinaigrette to have a rich taste, you should be able to choose the right key ingredient, prepare it and follow a few simple tips while cooking.
They are:
- Choose small beets so that the vegetable reaches readiness faster. The water is not salted.
- Roasted beets have a richer, sweeter flavor. To do this, wrap it in foil or a baking sleeve and put it in the oven for 20-30 minutes. at a temperature of 200°.
- Do not cut off the edges of raw beets, otherwise the vegetable absorbs a lot of liquid and loses its richness of flavor.
- If you want the beets to have a bright color in the finished dish, add a little citric acid to the cooking water.
- To make the process of cleaning boiled beets easier, run the vegetable under cold water immediately after cooking.
Step-by-step cooking process
The vinaigrette is prepared as follows:
- The vegetables are washed, but not peeled, placed in different containers and boiled until tender.
- The finished vegetable is pierced with a knife or fork - it should soften but be firm. Drain the water and pour cold water over the vegetables, wait until they cool down and remove the peels.
- Place the vegetables in the refrigerator overnight, covered. This way the vegetables will not get chapped and will reach the right temperature so as not to stick together in the finished salad.
- Peel the onion, chop it finely and put it in a jar. Pour hot water with a small amount of vinegar inside and soak the onion in this liquid until it cools completely. Then drain the liquid and squeeze out the onion.
- Chilled vegetables for salad are cut and placed in a deep salad bowl. First, cut the beets into cubes, put them in a salad bowl and season with vegetable oil, stir so that the beets do not color the rest of the vegetables.
- Potatoes, carrots and cucumbers are cut into cubes and added to the beets. Before adding cucumbers to the salad, drain the liquid that appears from them.
- The cabbage is finely chopped and added to the vegetables.
- Place peas and onions in a salad bowl. sprinkle with salt and pepper, season with oil and mix thoroughly.
- The salad is served chilled or immediately if the vegetables have been pre-chilled.
What can I add?
If desired, new ingredients are added to the classic version of the salad to add spiciness or freshness to the taste.
Fresh cabbage vinaigrette can be complemented with beans.
There are several successful product options that combine with the classic taste of vinaigrette:
- marinated mushrooms;
- green apple;
- sauerkraut;
- Red beans;
- egg.
How to serve a dish
Fresh cabbage vinaigrette is usually served in a large salad bowl at the center of the table as a main dish or salad. It is served accompanied by other dishes or snacks - herring, mushrooms. Sometimes a plate of fresh dill is served along with the salad so that the dishes on the table look harmonious.
There is an option to serve the vinaigrette in portions - on a separate plate for each guest. Right before serving, the salad is decorated with sprigs of herbs, rings of pickled or fresh onions, and small mushrooms. Also used for decoration are pieces of vegetables left over during the preparation of the salad, which are cut into shapes and placed in compositions.
Recipe No. 6 - vinaigrette with pickled mushrooms and lemon juice
Every housewife can replace a bland salad with a mushroom ingredient. Pickled mushrooms are added to the usual list of products: honey mushrooms, butter mushrooms, porcini mushrooms or row mushrooms. Any variety is suitable for preparing the dish, both purchased and hand-picked and marinated at home.
For those who like fattier foods, you can replace pickled mushrooms with fried ones. They will make the salad taste softer and more delicate, reminiscent of vegetable stew. It is better to serve the vinaigrette with fried mushrooms warm so that the taste of the oil is less noticeable.
Ingredients for cooking:
- 2 boiled potatoes and the same amount of carrots;
- 3 medium beets;
- 1 onion;
- a small jar of pickled mushrooms or the same volume of fried ones;
- 100 g green peas;
- sunflower oil with lemon juice, salt and pepper.
Step-by-step preparation:
1) As in previous recipes, prepare the vegetables in advance by boiling the beets separately from the other vegetables to prevent the pulp from turning beet-colored. If the vegetables are too large, it is recommended to cut them into two equal parts to reduce the cooking time to a minimum.
2) Cut the ingredients into cubes and place in a salad bowl, adding the dressing and stirring until well distributed between the mushrooms and vegetables.
3) Decorate the salad with herbs, forming a Christmas tree or star.
When choosing an alternative, rinse the mushrooms under running water to remove any contaminants. Drain on a cutting board and chop. Fry in sunflower or olive oil until cooked and cool slightly. Mix the ingredient with the rest of the chopped products, trying to avoid any oil.
When ready, taste the vinaigrette. If there is not enough salt, add salt and pepper before serving on New Year's Eve. If necessary, you can use ground herbs or dry garlic.
Classic vinaigrette - general principles of preparation
The main component of the vinaigrette is boiled vegetables. Traditionally, potatoes, carrots, and beets are used. You can prepare them in advance and let them cool. Then the tubers need to be peeled and chopped. All products in vinaigrette are always cut into cubes. About the size of a pea if you use the pea vinaigrette. Or cut it a little larger if beans are used in the salad.
What else can be added:
• onions, green;
Traditional vinaigrette is seasoned with vegetable oil. You can take a product with or without a smell, mix it with mustard or black pepper. Oil is added at the very end. If you don’t want the beets to color other foods and prefer a multi-colored vinaigrette, you can season the beets separately in a bowl, also season the rest of the ingredients, then combine.
Vinaigrette No. 7 - recipe with fresh cucumber and smoked meats
Meat eaters who cannot imagine their diet without eating meat will certainly like the new vinaigrette recipe, which involves a change in the list of ingredients. Instead of pickled cucumber, fresh cucumber is added, and to the classic list of ingredients, smoked chicken breast and a little sorrel, chopped into strips, are added.
Products:
- 3 potatoes;
- 1 large carrot and beet;
- 1/2 Chinese cucumber;
- 150 g smoked chicken breast;
- sorrel and green onions at the discretion of the cook;
- spices, table salt and vegetable oil - to taste.
Step by step recipe:
1) Rinse the vegetables under running water using the rough side of a clean dish sponge. It will remove dirt, preventing ingredients from boiling in dirty water.
2) Chop the vegetables and place in a glass salad bowl.
3) Remove the bone and skin from the chicken breast. First cut the remaining fillet into strips and then into cubes, add to the rest of the ingredients.
4) Wash the cucumber, wipe with a dry towel and cut into cubes using a knife and cutting board.
5) Chop the greens.
6) Mix all ingredients in a single container and season with vegetable oil. If you want to add additional sourness to the finished salad, it is recommended to squeeze lemon juice over the dish. An alternative would be citric acid diluted in boiled water.
7) Place the finished dish in the refrigerator, first covering it with cling film. 2-3 hours will be enough for the vinaigrette to cool. The salad is served separately, along with other recipes.
Preliminary preparation
Now let's look at how to make a vinaigrette. The recipe with fresh cabbage is not so different from the classic one. In any case, the beginning is the same in both cases - you need to boil the vegetables.
Don't forget that beets take quite a long time to cook. If you are boiling vegetables in one container, you will need to remove the carrots and potatoes once they are cooked. The beets need to be left in the pan and cooking continued. Don't forget to add water as it boils!
While the main vegetables are cooking, chop the cabbage. It is best to use a special grater or knife for this purpose. Then you will need to salt the cabbage, gently rinse it with your hand so that it releases the juice. By the time the beets are cooked, the cabbage will have infused sufficiently.
Another necessary preliminary step is preparing the onions. To make it lose its tasteless bitterness, but at the same time remain aromatic, cut it smaller, pour boiling water over it, add a pinch of salt, sugar and citric acid. Cover the container and do not look under the lid for exactly 15 minutes. Then the liquid will need to be drained and the onion squeezed out.
No. 8 - cooking with fresh cabbage in a slow cooker
Not everyone likes the sour vinaigrette obtained by combining classic ingredients with sauerkraut. So why not change the recipe by replacing the ingredient with a sour aftertaste with fresh white cabbage, shredded into strips. A recipe with nine simple and inexpensive ingredients will be a good appetizer option on the New Year's holiday table.
Required list of ingredients:
- 2 medium beets;
- 3 potato tubers;
- 1 carrot;
- 1/2 head of white cabbage;
- several pickled cucumbers to taste;
- 200 g canned peas;
- medium head of onion;
- sunflower oil for dressing;
- table vinegar for pickling onions.
If necessary, you can add flavor to the dish using salt, paprika and ground black pepper.
Recipe step by step:
1) boil the vegetable in a slow cooker with the lid closed, remembering to open the valve for one hour;
2) using a fork, fish out the beets, potatoes and carrots;
3) take the vegetables out to cool on the balcony or loggia, and start preparing the remaining ingredients;
4) chop the cabbage with a knife - the thinner the better;
5) chop the onion and marinate in vinegar for 20 minutes, placing the ingredient in the refrigerator;
6) cut the cucumbers into cubes;
7) Peel cold vegetables by removing the thin skin with a knife. Cut into cubes, mix with other products and season with sunflower oil;
serve in a beautiful salad bowl.
