Vinaigrette without cabbage

Vinaigrette without cabbage

A salad called boiled vegetables (most often carrots, potatoes and beets) and pickles are called Vinaigrette. There is no canonical recipe. In addition to the above ingredients, onions, green peas or beans, fish and meat products are often put in the dish. Their exact ratio is unknown to anyone - most of the housewives put roughly equal to everything, “by eye”. It is no coincidence that the word “vinaigrette” in Russian often denotes a disorderly mixture. In fact, the name of the snack comes from the French word, translated as “vinegar”, which means that the dish has a sour taste. His and provide pickles. Most often in their quality are pickled cucumbers and sauerkraut, but they can be replaced with other acidic foods. Vinaigrette without cabbage is prepared with a double portion of pickled cucumbers or with the addition of pickled mushrooms, pickled apples. As a result, it has no less savory taste than a dish made according to the recipe, which many of our compatriots consider traditional.

Cooking Features

Despite the fact that there are no uniform rules for the preparation of a vinaigrette, several recommendations can be made that will make it possible to prepare a tasty and healthy salad worthy of even a festive table.

  • Choose high-quality vegetables for the salad. Beets are better to prefer medium-sized, dining, ideally - one of the salad varieties. They contain more vitamins, they are brighter and more palatable. A carrot is more useful than one that has a red-orange rather than yellow-orange shade.
  • Cook vegetables for salad separately, as they have different cooking times. An even better idea would be to bake them - so they will save more nutrients.
  • Once you have decided to cook a vinaigrette without cabbage, replace it with other pickles: an additional portion of cucumbers, mushrooms, pickled squash, fermented apples.
  • Cut food into neat, medium-sized pieces of approximately the same size. Then the dish will look more elegant.
  • If you do not want beet juice to repaint other products, season the beets separately, and combine them with the rest of the ingredients, just before serving.
  • The taste of the finished dish depends on the composition of the dressing. Usually used vegetable oil, but it can be combined with finely chopped greens, a small amount of lemon juice, mustard.

You can serve a vinaigrette as an independent snack or supplement it with herring, ham and other products. Some replace them with a side dish, serving 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.

Method of preparation:

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

It remains to shift the salad in a salad bowl and sprinkle with chopped greens. About this recipe and usually make a vinaigrette, when the house is not sauerkraut. But there are more interesting options.

Vinaigrette without cabbage with roasted apples and beans


  • beets - 0, 3 kg;
  • carrots - 0, 3 kg;
  • potatoes - 0.5 kg;
  • onions - 150 g;
  • salted cucumber - 0, 2 kg;
  • peeled apple - 0, 2 kg;
  • canned beans - 100 g;
  • sunflower oil - 60 ml;
  • salt, spices - to taste.

Method of preparation:

  • Boil carrots, beets, and jacket potatoes. Cool, clean. Cut into cubes. Arrange on separate plates. In each, add a little oil, stir.
  • Peel and finely chop the onion.
  • Cut the cucumber into the same pieces as the other ingredients.
  • Cut the moistened apple into 4 pieces, cut the core, cut the flesh into thin slices.
  • Filled in butter, vegetables, apple, cucumber and onion, fold in a bowl.
  • Add beans, add salt.
  • Pour in the remaining oil, mix.

Apple gives the snack a sweet and sour taste, the beans make it more satisfying, 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 mushrooms or other mushrooms - 150 g;
  • mustard table - 5 ml;
  • vegetable oil - 50 ml.

Method of preparation:

  • Peel the carrots, boiled potatoes, and beets, cut into small cubes.
  • Grind gherkins with a knife.
  • Chop green onions finely.
  • Mix butter with mustard.
  • Pour a spoonful of oil to the beets, mix.
  • Put the rest of the vegetables together, season with the remaining oil.
  • Add beets and mushrooms to them, mix.

The vinaigrette made according to this recipe has an exquisitely savory taste. It will appeal to lovers of savory snacks, as well as those who are not indifferent to mushrooms.

How to decorate a vinaigrette

Despite the fact that the vinaigrette usually does not include expensive or delicious foods, in many families it is considered a festive dish, prepared for the New Year and other celebrations. The question of how to decorate a vinaigrette, in these cases is of considerable importance. But even for a family dinner you want to file it nicely. Some cooks make this salad so effectively that it overshadows all other dishes on the holiday table.

  • The Vinaigrette itself looks bright because of its constituent beets and carrots. But if it is shaded in a contrasting color, it will become even more appetizing. Contrasting to red is green. If you put vinaigrette on lettuce leaves or put on top of a sprig of parsley or dill, it will change on the eyes.
  • For the decoration of snacks, it is customary to use the products included in their composition. The recipe of the salad in this respect is beneficial: beetroot and carrot produce magnificent flowers. Leaves for them can be made from cucumbers or fresh greens.
  • Salad can be laid out in the form of a wreath or cake, then it will look more festive. You can lay it out in this way with the help of a special form or by spreading it on a dish around a glass, which is then simply removed.

If you decompose a vinaigrette in small glasses and serve it in portions, it will look not only elegant, but also elegant. Such an elegant serving of snacks is very popular today.

Cabbage vinaigrette can be made no less piquant than with it. Moreover, the replacement of sauerkraut with other pickles will give a snack a new taste. Appearance of a dish will not suffer from it too.

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