Vinaigrette without cucumbers

Vinaigrette without cucumbers

The most common vinaigrette recipe includes pickles and sauerkraut, but these ingredients are optional. They are added to give the salad a characteristic sourness, but other products can also cope with this task: salted and pickled mushrooms, fresh and dusted apples, lemon and vinegar in the sauce. There are no obstacles to making a vinaigrette without cucumbers, if you do not like this vegetable or it simply did not appear at the right moment in your kitchen. Without cucumbers, the appetizer will have a slightly different taste, but no less savory and harmonious.

Cooking Features

When cooking a salad without cucumbers, it would not hurt to take a few moments into account.

  • Refusing cucumbers, think in advance about how to replace them as part of the salad, so that it does not lose its piquant notes. These ingredients need to take a little more than when cooking salad with pickles.
  • Cut food for vinaigrette should be neat and small pieces. This affects not only the appearance of the snack, but also its taste.
  • Fill the beets separately, then it will be covered with a thin oil film and will not paint other products much red.
  • You should not collect a vinaigrette long before it is served at the table - it can become too sour.
  • Vinaigrette can be refilled not only with oil, but also with other sauces. The choice of dressing depends on the taste of the finished dish.
  • Vegetables for vinaigrette can be baked. In this case, they will save more nutrients.
  • When boiling beets, add a spoonful of vinegar to the pan - then it will not discolor during cooking.

Vinaigrette without cucumbers is used in the same way as usual: served as an independent snack or as a side dish.

Vinaigrette without cucumbers with sauerkraut


  • potatoes - 0.5 kg;
  • beets - 150 g;
  • carrots - 150 g;
  • onions - 100 g;
  • sauerkraut - 0, 3 kg;
  • lemon - 1/4 pcs .;
  • vegetable oil - 60 ml;
  • canned green peas - 100 g.

Preparation Method:

  • Wash beets, carrots and potatoes, boil in uniform. Cool, clean. Cut into cubes of about 5 mm.
  • Put potatoes and carrots in a bowl, beets - in a separate plate.
  • Release the onion from the husk, finely chop, pour boiling water to remove the bitterness. After a couple of minutes, squeeze, put to the potatoes and carrots.
  • If necessary, wash and chop the cabbage with a knife. Put it in a bowl with the rest of the ingredients.
  • Pour a spoonful of butter into a plate of beets, pour the rest into a small container. Squeeze lemon juice into it, mix. Season the vegetables in the bowl with the resulting sauce.
  • Add green peas and beets, mix.

Vinaigrette made according to this recipe differs little from the traditional one in taste, although it does not include cucumbers.

Vinaigrette without cucumbers with apple


  • apples of the sour variety - 0, 4 kg;
  • potatoes - 0, 3 kg;
  • beets - 150 g;
  • carrots - 150 g;
  • salt, vegetable oil - to taste.

Preparation Method:

  • Boil vegetables in uniform or bake. When they cool, peel and cut into small cubes, arrange in different plates.
  • Peel apples, cut cores out of them. Pulp cut into the same pieces as the rest of the ingredients.
  • Pour 1-2 spoons of oil into the plate with each product, mix.
  • Combine the vegetables and apples in a bowl, season with salt, mix and transfer to a salad bowl.

Apples give a special touch to the vinaigrette, with them it turns out fresh, light, much more delicate than that made according to any of the classic recipes with pickles.

Vinaigrette without cucumbers with mushrooms


  • beets - 0, 2 kg;
  • carrots - 100 g;
  • green onions - 100 g;
  • potatoes - 0, 4 kg;
  • salted or marinated mushrooms - 0, 2 kg;
  • sauerkraut - 100 g;
  • mustard table - 5 ml;
  • vegetable oil - 60 ml;
  • fresh greens - to taste.

Preparation Method:

  • Boil, peel, and cut vegetables into small cubes of equal size. Mix beets with 2-3 tsp of oil. Put carrots and potatoes in a bowl.
  • Put the mushrooms and cabbage in the bowl.
  • Mash the mustard with the remaining butter, pour the sauce into the bowl, mix.
  • Finely chop the greens and green onions. Mix with vegetables, mix.
  • Add the beets, stir again.

This vinaigrette will appeal to those who are not indifferent to mushrooms. It looks so bright and optimistic that it is not a shame to put it on a festive table. You can decorate with mushrooms, putting a few pieces on top.

How to decorate a vinaigrette without cucumbers

Vinaigrette due to the presence in the composition of beets and carrots looks bright in itself. However, if you want to make it original, it can be done. We offer several ideas on how to decorate a vinaigrette without cucumbers.

  • If you create a contrast of red vinaigrette with the green color of lettuce, dill, parsley, the appetizer will look much more colorful and fresh. To do this, lettuce leaves can be laid on a dish before putting on it a vinaigrette. Another option is to spread parsley or dill on the perimeter of the salad bowl.
  • Vegetable flowers are the perfect decoration for any salad. For decoration vinaigrette is better to use beets and carrots, as these products are included in its composition. Cutting them into thin slices, you can easily collect from them the buds. Leaves can be made from fresh greens.
  • Using a culinary hoop, you can put the salad on a dish, giving it the shape of a cake or ring.
  • Beautifully in a transparent salad bowl looks vinaigrette, lined with layers. To do this, all the ingredients are refueled separately, and then collected right in a vase.

The vinaigrette in a wide glass or fougere looks elegant and unusual. This option can be used for serving meals.

A vinaigrette without a cucumber is no less tasty than with this vegetable. Its taste is somewhat different from the traditional, but many like it. Having beautifully designed this unpretentious snack, you can feel free to submit it to the festive table.

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