- cabbage - 1 Piece (small head)
- white onion - 1 piece
- sweet pepper "" ball - 2 pieces (large, different colors)
- carrots - 1 piece (small)
- apple cider vinegar - 0,5 cups
- sugar - 3 items. spoons
- salt - 1 teaspoon
- black pepper - 0,25 teaspoons (freshly ground)
- vegetable oil - 0.5 cups (your favorite)
1. Vegetables for salad slough should be taken the freshest and ripe. They do not undergo thermal treatment, so their taste and predetermines the quality and unique sweetish taste of the salad. 2. Wash cabbage, onions, peppers and carrots, and drain raw water. After the vegetables cut into not very small pieces (roughly the same as the classic Greek salad). 3. In a separate bowl, mix the vinegar, salt, sugar, black pepper and lean oil until a homogeneous suspension is obtained. 4. In a large transparent bowl, combine the chopped vegetables, pour the marinade and mix thoroughly, so that each piece is marinated. Salad can be served immediately on the table, but you can store it in the fridge from hours to days, then it gets a special piquancy.
Servings: 6