Vinaigrette without cabbage. Vinaigrette without cabbage Vinaigrette salad without carrots with pickled cucumber and corn

Vinaigrette is a popular Russian salad with a French name (“vinaigre” means “vinegar”). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most favorite winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

History of vinaigrette

Although vinaigrette is usually called “Russian salad” abroad, there is no reliable information about its homeland. It originated in Germany or the Scandinavian countries.

It is known that in ancient English cookbooks dating back to the mid-19th century, there was a recipe for a Swedish beet salad with herring, strikingly reminiscent of a modern vinaigrette, or rather “Herring under a fur coat.”

In addition to the two main ingredients, it included pickles, chicken egg white, potatoes and an apple. The dressing was a mixture of sour cream, vinegar, olive oil and ground yolk.

Russian chefs also liked this salad. But they couldn’t resist and added some native “zest” to it in the form of sauerkraut, cranberries and pickled cucumbers.

The benefits of vinaigrette

The secret of the salad’s usefulness lies in its rich vegetable composition:

Beets are rich in minerals that help regulate metabolism and reduce body fat.
Potatoes are a source of health vitamin C, which strengthens the body's defenses and improves immunity.
Carrots contain vitamins D, B, C, E, as well as many microelements. Orange vegetable is an excellent antioxidant, helps remove toxins and strengthen the body.
Pickled cucumbers improve digestion and contain a lot of fiber and iodine;
Sauerkraut contains a large amount of vitamin C, as well as A, B, E and K, has bactericidal and tonic properties, and normalizes metabolism.
Onions, in addition to a record amount of vitamins C and B, contain useful microelements such as zinc, iodine, iron, fluorine and manganese.

Due to the low calorie content of the salad, nutritionists recommend that those who intend to lose a few extra pounds love it with all their hearts. A dressing of vegetable oil and spices will help improve bowel movements and cope with a “delicate” problem – constipation.

Calorie content of vinaigrette

There are many variations of the Vinaigrette salad, which is why it is quite difficult to clearly calculate its calorie content. In its classic vegetable variety, the appetizer contains chopped beets, potatoes, carrots, pickles, sauerkraut and canned peas, seasoned with sunflower oil.

100 g of vinaigrette contains only 95 kcal. This is surprisingly low, with more than a third of it coming from oil filling.

When changing the classic recipe, consider the calorie content of the products you add.

Classic vinaigrette - step-by-step recipe with photos

Learning how to prepare vegetable salad vinaigrette is not particularly difficult. The main thing is to observe the proportions of the products used, to find the so-called golden mean, so as not to end up with a too spicy or, conversely, tasteless lean dish.

You should not prepare the vinaigrette for future use and store it for a long time, since the products included in its composition quickly lose their taste and nutritional qualities.

It is never forbidden to use your culinary imagination to decorate your favorite food in the most unusual and original way!

Your rating:

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Sauerkraut: 0.5 kg
Beets: 3 pcs.
Potatoes: 5 pcs.
Bow: 1 pc.
Green peas: 1/2 binky
Pickled, pickled cucumbers: 3 pcs.
Sunflower oil: 6 tbsp. l.
Vinegar 3%: 1 tsp.
Salt, pepper: to taste

Cooking instructions

Peas vinaigrette recipe

The recipe for this popular winter salad does not strictly regulate the amount of ingredients added to it. You have the right to reduce or increase them based on your preferences, thereby achieving the ideal taste balance.

To make a traditional green pea vinaigrette you will need:

3 potatoes;
1 beet, larger than average;
a couple of carrots;
1 onion;
3 pickled or pickled cucumbers;
greens, green onions;
green canned peas;
for dressing - vegetable oil or mayonnaise.

Preparation procedure:

Boil potatoes, carrots and beets in their skins in a saucepan or using a double boiler until they become soft and cannot be pierced with a knife.
Peel the potatoes and cut them into cubes with sides 1cm*1cm.
Cut the peeled carrots, beets and pickles into cubes of the same size.
Finely chop the greens (dill, parsley) and green onions.
Peel the onion and chop finely.
Mix all ingredients in a container, add canned peas and salt.
The salad is dressed with refined sunflower oil or mayonnaise. However, the second option will be more high in calories.

The salad prepared according to this recipe can be stored in the refrigerator for no more than two days.

How to make a vinaigrette with sauerkraut?

This variation of vinaigrette is perfect for both everyday and holiday dishes. This time we suggest you not cook vegetables, but bake them in the oven.

To do this, carefully washed potatoes, beets and carrots must be wrapped in foil, placed in the middle of a baking sheet and left in a preheated oven for about 1 hour. In addition to the vegetables mentioned, you will need:

pickled or pickled cucumbers - 2-3 medium-sized pieces;
half a can of canned peas;
150-200 g sauerkraut;
juice of half a lemon;
herbs and spices to taste;
vegetable oil.

Preparation procedure:

Peel the cooled baked vegetables, cut them into cubes, and place them in a convenient salad bowl.
We remove excess liquid from the sauerkraut by squeezing it out with our hands before adding it to other vegetables.
Place the peas in a sieve, allowing excess liquid to drain, and add them to the other vinaigrette ingredients.
Now let's start preparing the dressing; to do this, mix lemon juice, spices, herbs, green onions and vegetable oil in a separate bowl.
Pour the dressing over the vegetables and mix thoroughly.
Let the salad sit in the refrigerator for about half an hour.

Fresh cabbage vinaigrette recipe

If you are wondering whether you will spoil the vinaigrette by replacing sauerkraut with fresh cabbage, our answer is no. It will still remain just as tasty and healthy, especially if you prepare it according to our recipe. In addition to traditional beets, carrots and potatoes, you will need the following set of products:

white cabbage - half a head;
a couple of pickled cucumbers;
canned peas - ½ can;
1 onion;
vegetable oil and vinegar for dressing;
1 tsp sugar and a pinch of salt.

Preparation procedure:

Boil potatoes, carrots and beets in a slow cooker on the “Reheat” mode for about 60 minutes;
Peel the onion, rinse under running water and finely chop;
We also chop white cabbage, mix with onions and knead with our hands. Until they acquire a pickled consistency;
Cut the peeled boiled vegetables and pickled cucumber into cubes, add them to the cabbage and onion;
Place the peas on a sieve to remove excess liquid;
Season the salad with a mixture of vinegar and vegetable oil, add sugar and salt;
Mix thoroughly and enjoy the delicious salad.

How to make vinaigrette with herring

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. You can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, and crackers.

You will need the following products (potatoes, carrots and beets remain unchanged components of the vinaigrette):

salted herring fillet – 1 pc.;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Preparation procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

Vinaigrette with beans - a delicious salad recipe

Although beans are not part of the classic vinaigrette, they fit into it very organically. The highlight of the recipe below is its vinegar-mustard dressing. In addition to the constant vegetable trio - potatoes, carrots and beets, you will need:

a glass of red beans;
2-3 pickled cucumbers;
red Crimean onion – 1 pc.;
a small bunch of dill and green onions;
1 tbsp. mustard;
2 tbsp. vinegar;
40 ml vegetable or olive oil;

Preparation procedure:

Boil carrots, potatoes and beets using the chosen method; when they have cooled completely, peel them and cut them into cubes;
The beans must be soaked overnight in cold water. If this condition is not met, then it must be allowed to stand in water for at least 2 hours. Boil the beans in salted water for about 60-70 minutes.
Add finely chopped pickled cucumber, chopped herbs, fresh green onions to the boiled vegetables and beans.
In an empty bowl, mix the ingredients for the dressing: oil, mustard, vinegar, a little salt and pepper. Stir until smooth and pour the resulting dressing over the vegetables.
Let the vinaigrette sit in the refrigerator for a couple of hours.

Recipe for vinaigrette with pickles

In addition to the pickled cucumber recipe mentioned in the title, we suggest diversifying this classic snack with chopped egg. You will need a simple set of products:

potatoes – 2-3 pcs.;
carrots – 2 pcs.;
beets – 1 large;
pickled cucumber – 2-3 pcs.;
canned peas - ½ can;
onion – 1 pc.;
chicken eggs – 3 pcs.;
salt, pepper to taste;
spicy mustard - 1 tbsp;
vinegar – 2-3 tbsp;
unrefined vegetable oil – 40-50 ml.

Preparation procedure:

Boil vegetables in the way that is most convenient for you. When they have cooled, peel them and cut them into small cubes;
Boil the chicken eggs, let them cool, peel them and cut them;
Finely chop the onion into cubes or half rings;
Cut the pickled cucumbers into cubes;
Add green peas to the container with chopped vegetables, mix everything thoroughly;
Separately, prepare the dressing by mixing mustard, oil, salt, spices and vinegar;
Add the dressing to the rest of the products, mix and let it brew for about two hours.

Fresh cabbage and cucumber will help add summer juiciness and crunch to the vinaigrette, making it even more healthy and tasty. An excellent dressing for this bright variation of a familiar snack is a mixture of lemon juice and vegetable oil.

You can use any of the above recipes as a basis.

We also boil potatoes, beets and carrots, cut them into cubes. Cut fresh cucumbers into the same pieces. Chop the cabbage and mash it with your hands to make it soft.

Pour boiling water over the chopped onion to remove the bitterness. Mix all the products, pour in the oil-lemon dressing and let it brew for a while before delighting your household with it.

Which beets to choose?

To prepare the vinaigrette, you need to choose a table variety of beets with dark red or burgundy pulp.
The ideal shape of a vegetable, indicating the correct growth conditions, is oval-spherical.
Try to give preference to root vegetables with smooth, non-cracked skin without signs of rot or spoilage.
On the shelves it should be sold without tops, because the leaves draw precious moisture from the vegetable, making it flabby.

How to cook vegetables?

Regardless of the chosen variation of the vinaigrette, its three main ingredients, which are potatoes, carrots and beets, must be boiled until soft. Moreover, this does not have to be done in the classic way - in a saucepan. You can bake vegetables in the oven, steam them or in a slow cooker on the “Baking” or “Reheat” mode, wrap them in cellophane and put them in the microwave. The cooking time for vegetables will not differ much, no matter which method you choose:

The potatoes are cooked for about 20 minutes.
Carrots – 25-30 minutes.
Beets - about 60 minutes.

Sauce or vinaigrette?

Traditional “Russian salad” is seasoned with sunflower oil or mayonnaise. However, these options are boring. The vinaigrette will “sound” much more interesting if it is seasoned with fresh lemon juice mixed with olive oil, or a mixture of several types of mustard with cardamom, sunflower oil and wine vinegar.

Despite the fact that vinaigrette is considered the simplest salad, it also has several subtleties:

If you bake vegetables for vinaigrette in the oven, they will not lose their beneficial properties, but will transfer them to the maximum to the dish.
By adding pickled cucumber to the vinaigrette, you turn the salad into a perishable dish that is not advisable to store for more than a day.
You can prevent beets from staining other vegetables by adding oil to them separately from them.
Pickled mushrooms and apples can serve as an excellent replacement for pickled cucumbers.
In order for the vegetables to be better soaked in the dressing, they should be cut into small cubes.

We look forward to your comments and ratings - this is very important to us!

Despite the abundance of variations, the list of main ingredients of the dish remains the same: potatoes, carrots, pickles (or), onions and, of course, beets. How to make a classic vinaigrette? For beginners in cooking, a step-by-step recipe with photos and useful tips will help. And experienced chefs can endlessly fantasize and combine vegetable cubes with new products - vinaigrette loves experiments, but does not lose its recognizable taste.

Total cooking time: 90 minutes
Cooking time: 10 minutes
Yield: 4 servings

Preparation

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Potatoes, beets and carrots should be boiled in advance (or cooked in a double boiler). There is no need to peel root vegetables; just rinse them in running water, or use a brush. The beets will reach full readiness in 1-1.5 hours; it is advisable to cook them separately. You can put the carrots and potatoes in one pan and cook for 20-30 minutes over moderate heat. After cooking, vegetables need to be completely cooled and peeled.

Traditional cutting for vinaigrette is into cubes with a side of about 0.5 cm. First of all, I cut the beets into small cubes. To prevent it from turning all other products pink, add a tablespoon of vegetable oil to it and mix thoroughly. As a result, each piece is coated in a thin layer of oil, which reduces (though does not completely eliminate) the ability of the beets to color other vegetables.

I chopped the carrots into cubes. It is advisable to choose a sweet variety, a rich orange variety. All products can be poured into a deep salad bowl or pan immediately after cutting.

I chopped a small onion and a couple of pickles, as well as root vegetables. If the cucumbers are too watery, be sure to squeeze the brine out of them so that there is no excess liquid in the salad. It is best to use barrel or pickled cucumbers in jars. Canned ones will not be an equivalent substitute; they do not have the same taste, aroma and “strength”.

All that remains is to combine all the vegetables, add salt and season with oil. The classic dressing for vinaigrette is sunflower oil; unrefined, aromatic, natural oil is especially suitable. Some housewives like to season the vinaigrette with mayonnaise, although this option cannot be called traditional.

In principle, at this point the preparation of the vinaigrette according to the classic recipe is considered complete, and it can already be served.

But often the composition includes such tasty additives as peas, beans or sauerkraut (your choice) - they all fit perfectly into the composition of the dish and make its taste richer.

If you decide to add beans (canned in their own juice, without tomatoes), then drain all the liquid from the can and add a few spoons to the salad, mix gently. Instead of canned beans, you can use boiled and completely cooled beans.

Do you prefer polka dots? Add a few spoons, after draining all the liquid from the jar. Squeeze the sauerkraut from the brine and squeeze it lightly so that the vinaigrette does not drip; if necessary, cut into smaller segments. All that remains is to mix gently, and the vinaigrette with sauerkraut is ready! By the way, the sour ingredients (cucumbers and cabbage) do not have to be used at the same time; you can adjust their quantity to taste or use only one cabbage to acidify the vinaigrette. As you can see, I prepared just such a classic vinaigrette - with peas and sauerkraut.

It is best to serve the salad immediately after preparation, although the vinaigrette will also be very tasty the next day. Bon appetit!

If you want to prepare your favorite salad in the summer, but there is no sauerkraut in the refrigerator, you can replace it with fresh one. In this case, chop the head of cabbage, lightly salt it and remember with your hands, leave it aside for a while while you chop the rest of the vegetables. Squeeze out the juice, sprinkle the cabbage with lemon juice and add to the salad - the vinaigrette with fresh cabbage is ready!
Want to dress your salad with a more complex dressing? Take vinegar, vegetable oil, salt, a little sugar and mustard. Lightly beat the dressing with a whisk; due to the mustard, the consistency should be homogeneous and thick, like an emulsion. Season with vinaigrette and serve.

Below you will learn how to easily prepare traditional versions. Clear illustrations, proven proportions and secrets of amazing taste await you. And, of course, many delicious ideas for alternative compositions. That’s what’s good about this king of the table: he hospitably accepts new components. At the same time, it does not lose its recognizable rich taste.

Don't forget to look at the comments. Our friendly readers have already suggested life hacks on the composition. And a high-speed method of cooking root vegetables in the microwave was also described.

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Classic vinaigrette with peas

How good are the always available root vegetables! They make the dish perfect for any season.

For 4 servings we need:

Potatoes - 2 medium potatoes
Beetroot - 2 medium sized roots
Carrots - 2 medium sized pieces
Canned peas - 5-6 tablespoons
Pickled cucumbers - 3-4 medium-sized pieces
Vegetable oil - 2-3 tablespoons
Salt - 1-3 pinches to taste
Dill, parsley - optional

1) Boil the vegetables.

First, we wash the root vegetables from the soil. We will cook vegetables with their skins on, so we will use a brush and wash them thoroughly.

We don’t peel the vegetables or cut anything. For carrots and beets, the top and bottom remain in place. Place the root vegetables in different pans in salted cold water so that it covers the food completely. Let the water boil and cook over moderate heat until tender.

Potatoes “in their jackets” are cooked for 20-35 minutes;
Carrots - approximately 1 hour.
Medium-sized beets - about 1.5 hours. If the water has boiled away, add boiling water to cover the beetroot.

How can you tell when carrots and beets are ready?

Prick it with a fork and lift it out of the water. Does the root crop slide off easily? So, I'm ready. Or we pierce it with a knife: the knife goes into the finished vegetable easily.

The secret to perfect boiled beets!

Carefully drain the boiling water and fill the beets with cold water 2-3 times. We poured it and waited for the water to warm up. Drained and added cold water again. Due to temperature changes, root vegetables cool faster and turn out even tastier.

2) Chop the ingredients.

We combine cooled vegetables into a vinaigrette, cut into small cubes. How to cut into cubes? First, divide the vegetable into plates. Then we cut the plates lying on top of each other into strips. And we cut this straw crosswise into cubes.

A good assistant that will speed up the process is the Naiser Dicer vegetable cutter. It will last a long time if used only for fruits and boiled vegetables.

Pay attention! Do not combine chopped beets with potatoes and carrots. Put it in a separate bowl. Add half the oil and stir. This will reduce the pink coloration of other components. The variety of colors of the salad is so appetizing!

We usually don't peel pickled cucumbers. We cut off the nose of the cucumbers, where the stalk was attached, and cut them into cubes, just like root vegetables. If the cucumbers are noticeably leaking, lightly squeeze the cubes and add them to the potatoes and carrots. Our task is to ensure that there is no excess liquid in the mass.

When you want a particularly tender salad, you should peel the cucumbers. Especially when you use large salted ones with thick skin.

Let's start with peas - the baby's favorite ingredient! Open the jar, but do not cut out the lid around the entire circumference. Then you can bend it back and use a spoon to take out the required amount of peas, and the remaining peas will be stored in liquid. With this opening, the hinged lid makes it easier to drain the water. Just hold it and only water will pass through the gap.

Always drain the peas thoroughly so that the vinaigrette does not drip.

3) Combine vegetables into salad.

We got 2 cuts: potatoes, carrots, cucumbers, peas. And beets with butter. Add butter to the first cut and mix.

And only now we combine it with beets. Add salt and mix gently again.

Here it is - a generous multi-colored masterpiece! If you want, eat right away. And if the desire to experiment is great, then add new components.

Dedicated to video format lovers! It only takes a minute or so to watch. And the traditional Russian salad will become clear to you down to the last beetroot cube.

How to make vinaigrette with sauerkraut

In the first recipe we indicated the number of root vegetables. We will rely on it. We don't use peas, but we will add sauerkraut. The appetite of such an ensemble is off the charts! And it's easy to prepare too.

We need:

Beets, carrots, potatoes (boiled or baked) - 300 g each
Sauerkraut - 1-2 generous zhmeni (guideline - level with potatoes)
Additives of other vegetables and fruits - to taste

In the cabbage version, we always like onions and a little sweet and sour apple

For refueling:

Vegetable oil, salt, pepper
Acidifier, if desired (after testing!)

How we make a juicy hit worthy of a holiday table.

Of course, cutting basic vegetables into equal cubes. Without them, dear ones, there is nowhere. Separately add half the oil to the chopped beets and mix.

Everything is simple with cabbage too!

Stretch the cabbage threads on the board and cut them crosswise. This way the strips won't be too long. We don't need any dissonance with cubes of root vegetables.

Combine everything except the beets and mix with oil. At the end, add the beets seasoned with oil. Look at the photo clues. They are step-by-step, clear and understandable.

And the most interesting thing is freedom! Adjust sour components to taste. Place cucumbers and cabbage one at a time or together in equal proportions. And don’t be afraid to trim pickled mushrooms with them. The richness of textures is the special charm of salads.

Moreover!

You can accent the finish of a dish with more than just lemon juice. Use vinegar.

Some housewives consider this bad manners. Don't believe me. Add 1-2 teaspoons of apple cider vinegar and a green apple. Chop it a little finer than the rest of the ingredients. For the ingredients in our proportion, 1/3 of a large fruit is enough. Here's another idea for a fun meal!

How to make a vinaigrette with fresh cabbage

An extremely interesting option. Mega juicy and very bright for the taste buds. Perfect for a holiday table.

We need:

Constant base - 300 grams each of beets, carrots and potatoes
Raw white cabbage - up to 500 g
Canned peas - 150 g
Pickled or salted cucumber - up to 4 pcs.
Onions - ½-1 pcs.

For refueling:

Vegetable oil - 3 tbsp. spoons
Milk - 1 tbsp. spoon
Sugar - 2 pinches
Salt and lemon juice - to taste (try it!)

Preparation.

We boil or bake root vegetables. Cut into cubes. Season the beets separately with oil.

Finely chop the onion. To protect against bitterness, you can pour boiling water over it.

Shred the cabbage, add salt and knead thoroughly. Let it release the juice and become softer. We connect all components and refill. Basic sauce: shake everything with a fork until the sugar dissolves.

And if you’re too lazy to bother, this is the perfect option to put mayonnaise in. It can be half and half with butter. Common additions include green onions and dill.

Vinaigrette with herring - recipe with photo

This version is the most favorite among residents of sea coasts, including the Baltic states and the south of Ukraine. Of course, because here juicy vegetables and tender fish come together in a friendly union. A wonderful treat for holidays and everyday life. Be sure to try it!

We will need:

Beetroot - 2 medium
Herring (lightly salted) - 1 fish (up to 400 g)
Carrot - 1 medium
Potatoes - 2 tubers (about 200 g)
Onion - 1 medium
Salted or pickled cucumbers - 1-2 pcs.
Apple (hard, sour) - from ⅓ to ½ of a large fruit

For refueling:

Vegetable oil - 3 tbsp. spoons
Lemon juice - 1 tbsp. spoon
Black pepper (ground), salt - to taste

How to cook.

Boil the root vegetables and cut them into cubes. Chop the onion into a deep bowl, pour boiling water over it for a minute, drain the water and let cool. This way we will get rid of excess bitterness. Let's also turn a piece of apple into neat cubes. And we’ll do the same with the herring: cut it to the size of the vegetable components.

We are preparing the dressing. Shake the two main ingredients in a cup, add salt and pepper to taste. Divide the resulting sauce into 2 equal parts. First we will pour the beets directly. This way she won’t deliberately color her neighbors in the dish.

We combine all the ingredients. Add the second half of the dressing to the mix and mix gently. That's it!

For everyone who loves strong sauces!

Take note of the spicy version with sourness. Mix olive oil (2 tablespoons), juice of half a large lemon and fresh horseradish. Add it in portions and take a sample. Usually it takes from ½ to 1 teaspoon. We are sure that you will remember the vinaigrette prepared this way for a long time!

Quick vinaigrette with sprat

Every minute counts, and you really want to add a fishy note to your favorite recipe? Then we cook according to the recommendations of the brutal St. Petersburg chef Ilya Lazerson.

Potatoes - 2 medium
Carrot - 1 medium
Beetroot - 2 medium
Onion - ½ small head (you will also need onion rings to decorate the dish)
Cucumbers (salted or pickled) - 10 small (or 5 cucumbers + the same amount of sauerkraut by volume)
Sprat - 4 pcs. for each serving
Apple cider vinegar (6%) - 1 tbsp. spoon
Vegetable oil - 1-2 tbsp. spoons

And even though the maestro’s presentation is unique, it’s worth listening to. A lot of valuable life hacks await you. Here are some of them.

The beets can be wrapped in cling film and baked in the microwave, processing each side for 3 minutes. This will retain more nutrients in the root crop.
Peel raw potatoes and carrots with a peeler and cut into cubes. And already in this format we cook in boiling water - only 3 minutes after boiling. For each liter of water, add 2 pinches of salt and sugar and 1 teaspoon of vinegar.
Sprinkle the diced onion with vinegar and leave to marinate for 20 minutes.

Vinaigrette with beans: a simple recipe

Beans always add satiety. And you need very little of it. We recommend making the sauce in this bean version spicier - with mustard.

Ingredients:

Carrots (boiled) - 3-4 pcs.
Potatoes (in jackets) - 6 pcs.
Beets (cook or bake) - 2 large
Beans (any color and variety) - 1.5-2 cups
Sauerkraut (2 zhmeni) or cucumbers - 5-6 pcs.
Dill and green onions - 1 bunch each
Canned peas - optional

Spicy dressing:

Mustard - 2 tbsp. spoons
Vinegar (9%) - 4 tbsp. spoons
Vegetable oil - 80 ml
Salt, ground black pepper - to taste

How to cook easily and quickly.

We chop root vegetables as usual. Chop the greenfinch and finely dice the pickled cucumbers.

We use canned beans. Better small: about 1 cm long, without tomato. If you want to boil it yourself, . It reliably protects against dangerous substances that cause flatulence.

To fill, mix vinegar, oil, mustard in a bowl. Salt and pepper for yourself.

Combine all the ingredients in a deep bowl, season them with sauce and mix. Place in the refrigerator for 1 hour. Amazing taste!

Vinaigrette with avocado “New classic healthy lifestyle”

You ask: “Can a recipe with an exotic fruit be called a classic?” Of course, yes, if you target the healthy lifestyle audience. These are those amazing people who always lead a Healthy Lifestyle (see where the acronym comes from?). Their menu contains only the right fats. And sugar is an eternal battle. For such an audience, avocado is the main superfood on the menu.

What you need for the base:

Beets and carrots (boiled or baked) - 2 pcs. medium size
Avocado (raw) - 2 pcs.
Pickled cucumber - up to 4 pcs. (length 8-10 cm)
Can be shared with sauerkraut. Or choose another crunchy souring component
Optional peas and green onions
Salt, pepper - after testing

For an exceptionally healthy sauce:

Extra virgin olive oil - 2-3 tbsp. spoons
Lemon juice - from half a large fruit
Horseradish or mustard - to taste
A little sweetener if the mixture seems sour

How we cook.

The base of beets and carrots remains unchanged. Boil or bake, cool and chop into small cubes.

We do it even simpler with avocados. We clean the ripe fruit and cut it slightly larger than root vegetables. In fact, it replaces boiled potatoes in the ensemble. And it brings with it a lot of valuable fats and nutrients.

How to make a salad savory with a pleasant crunch? Pickled cucumbers and cabbage take the stage. We cut them into the usual size. Mushrooms with a distinctly sour taste will also work.

All types of unusual greens, led by a stalk of celery, will also be included in the light version. And the most unexpected option is to prune the kiwi a little. Take the one that is not the ripest, with a clear sour accent.

To make the dressing, shake all the listed ingredients with a fork. We pour it over the slices, mix it... And enthusiastically figure out whether it needs to be sprinkled with something else nutritious. Yes, yes, don't be surprised! It’s difficult to stop being creative when it comes to improving the health of traditional recipes.

The topping can be 2-3 teaspoons of sesame seeds. Or harvesting sunflower seeds. Fill them with water in advance for a more delicate texture. Experiment! Healthy food should be original and tasty.

What else to add to the classic recipe: 5 variations

To Russian classics Green onions are most often added. We love more chop dill and parsley, play with the dressing.

A mushroom solution for the sour component would also be interesting. We have also put Korean pickled cauliflower in our salad more than once. They just chopped it to the size of the other components. Very, very!

The recipe won't even kill you canned corn. Take a little of it - 2-3 times less than peas.

Available in a variety of solutions and prunes and bell peppers.

What an interesting option with stewed cauliflower and onions! Unexpected, right? Try it, it's very easy to make. Cut the kale slightly larger than the root vegetables. Lightly fry the onion, add chopped cabbage and simmer until al dente. You can do it softer - until fully cooked. Add this mixture to beets, carrots and sour cucumbers. All that’s left is to add salt, and then you’ll be inspired to play with additives. Here is a new masterpiece that deserves cries of “Finger lickin’ goodness!”

You can also make a salad with pumpkin. Fry or stew and replace half the potatoes with it. Replace the second half with any seafood. Lightly salted fish, boiled squid or shrimp: don’t hesitate! It will be very nice.

The main rule is to preserve the classic composition of flavors. Hearty and sweet and sour - the original mood of vinaigrette. This means that we always need boiled beets and carrots in combination with pickled or pickled vegetables (cucumber, cabbage, mushrooms).

Vinaigrette is usually called a salad made from boiled vegetables (most often carrots, potatoes and beets) and pickles. There is no canonical recipe for it. In addition to the above ingredients, onions, green peas or beans, fish and meat products are often added to the dish. Nobody knows their exact ratio - most housewives put everything in approximately equal amounts, “by eye”. It is no coincidence that the word “vinaigrette” in Russian often means a disordered mixture. In fact, the name of the snack comes from the French word, translated meaning “vinegar,” which indicates that the dish must have a sour taste. This is what pickles provide. Most often, they are pickled cucumbers and sauerkraut, but they can be replaced with other sour foods. Vinaigrette without cabbage is prepared with a double portion of pickled cucumbers or with the addition of pickled mushrooms and pickled apples. As a result, it has no less piquant taste than a dish made according to a recipe that many of our compatriots consider traditional.

Cooking features

Despite the fact that there are no uniform rules for preparing vinaigrette, you can give several recommendations that will allow you to prepare a tasty and healthy salad, worthy even of a holiday table.

Choose quality vegetables for your salad. It is better to prefer medium-sized table beets, ideally one of the salad varieties. They contain more vitamins, they are brighter and more pleasant to taste. Carrots are healthier if they are red-orange rather than yellow-orange.
Boil vegetables for salad separately, as they have different cooking times. An even better idea would be to bake them - this way they will retain more of the nutrients.
Since you decide to make a vinaigrette without cabbage, replace it with other pickles: an additional portion of cucumbers, mushrooms, pickled squash, pickled apples.
Cut food carefully into small pieces of approximately the same size. Then the dish will look more elegant.
If you don't want beet juice to color other foods, season the beets separately and combine them with the rest of the ingredients last, shortly before serving.
The taste of the finished dish also depends on the composition of the dressing. Usually vegetable oil is used, but it can be combined with finely chopped herbs, a small amount of lemon juice, and mustard.

You can serve the vinaigrette as a stand-alone appetizer or complement it with herring, ham, and other products. Some people replace it with a side dish, serving it cold or even warmed up.

Traditional vinaigrette without cabbage

potatoes – 0.3 kg;
carrots – 0.2 kg;
beets – 0.3 kg;
salted or pickled cucumbers – 0.4 kg;
canned green peas – 100 g;
red onion – 150 g;
fresh dill and parsley – 50 g;
salt, sunflower oil - to taste.

Cooking method:

Wash carrots, potatoes and beets. Boil them until tender in different pans. Cool and peel.
Cut the vegetables into small cubes (slightly larger than a pea). Place the beets in a separate plate, mix with a small amount of vegetable oil. Place the remaining vegetables in a large bowl in which you will mix the salad.
Remove the pickled cucumbers from the jar. Cut them into the same pieces as the rest of the ingredients. Use a sharp knife to avoid squeezing the juice out of the vegetables. Transfer the cucumbers to other vegetables.
Remove the peel from the onion. Cut into very small pieces. Place in a bowl.
Open a can of green peas, drain the liquid, and pour the peas into a bowl.
Salt and season the vegetables to taste, pour oil into them, and stir.
Add beets, stir again.

Video recipe for the occasion:

All that remains is to transfer the vinaigrette into a salad bowl and sprinkle with chopped herbs. A vinaigrette is usually made according to approximately this recipe when there is no sauerkraut in the house. But there are more interesting options.

Vinaigrette without cabbage with pickled apples and beans

beets – 0.3 kg;
carrots – 0.3 kg;
potatoes – 0.5 kg;
onions – 150 g;
pickled cucumber – 0.2 kg;
soaked apple – 0.2 kg;
canned beans – 100 g;
sunflower oil – 60 ml;
salt, spices - to taste.

Cooking method:

Boil carrots, beets and jacket potatoes. Once cooled, peel. Cut into cubes. Place on separate plates. Add a little oil to each and stir.
Peel and finely chop the onion.
Cut the cucumber into the same pieces as the rest of the ingredients.
Cut the soaked apple into 4 parts, cut out the core, cut the pulp into thin slices.
Place the oiled vegetables, apple, cucumber and onion in a bowl.
Add beans, add salt.
Pour in the remaining oil and stir.

An apple gives the snack a sweet and sour taste, beans make it more filling, successfully replacing green peas.

Vinaigrette without cabbage with pickled mushrooms

carrots – 0.2 kg;
potatoes – 0.2 kg;
beets – 0.2 kg;
green onions – 100 g;
pickled cucumbers – 100 g;
pickled honey mushrooms or other mushrooms – 150 g;
table mustard – 5 ml;
vegetable oil – 50 ml.

Cooking method:

Peel the boiled carrots, potatoes and beets in their jackets and cut them into small cubes.
Chop the gherkins with a knife.
Finely chop the green onions.
Mix butter with mustard.
Pour a spoonful of oil into the beets and stir.
Combine the remaining vegetables together and season with the remaining oil.
Add beets and mushrooms to them, stir.

The vinaigrette prepared according to this recipe has a distinctly piquant taste. It will appeal to lovers of spicy snacks, as well as those who are partial to mushrooms.

How to decorate vinaigrette

Despite the fact that vinaigrette usually does not contain expensive or gourmet products, in many families it is considered a festive dish and is prepared for the New Year and other celebrations. The question of how to decorate the vinaigrette is of no small importance in these cases. But I also want to serve it beautifully for a family dinner. Some chefs prepare this salad so impressively that it outshines all other dishes on the holiday table.

The vinaigrette itself looks bright because of the beets and carrots it contains. But if you shade it with a contrasting color, it will become even more appetizing. Contrasting with red is green. If you spread the vinaigrette on lettuce leaves or put sprigs of parsley or dill on top of it, it will transform before your eyes.
To decorate snacks, it is customary to use the products included in their composition. The vinaigrette recipe is beneficial in this regard: beets and carrots make magnificent flowers. Leaves for them can be made from cucumbers or fresh herbs.
The salad can be laid out in the form of a wreath or cake, then it will look even more festive. You can lay it out in this way using a special form or by placing it on a platter around a glass, which is then simply removed.

If you divide the vinaigrette into small glasses and serve it in portions, it will look not only elegant, but also elegant. This elegant serving of snacks is very popular today.

Cabbage vinaigrette can be made no less piquant than with cabbage. Moreover, replacing sauerkraut with other pickles will give the appetizer a new taste. The appearance of the dish will not suffer from this either.