Vegetable salads - general principles and methods of cooking
Vegetable salads are the basis of any menu. There are so many recipes for their preparation that each housewife can choose something special for her family. And, which is especially nice, vegetable salads can serve as a snack, be served before or after the main course, or even replace it all - it all depends on the ingredients used and the cooking methods. Try cooking a warm vegetable salad or a salad with an original peanut sauce - your loved ones will be pleasantly surprised, and guests will probably be asked to share the recipe.
Vegetable salads - food preparation
When choosing vegetables for salads, it is important to take only fresh unpolished fruits. For each specific recipe preparation of products will be different. The general rule is to wash the vegetables thoroughly, peel them (if the recipe does not provide for another) and cut the required size into slices.
Vegetable salads - the best recipes
Recipe 1: Vegetable Salad with Peanuts
This fairly hearty salad of Asian cuisine can be prepared in just half an hour. And the original peanut sauce, giving spice, allows you to serve the dish on the festive table even to the most demanding guests.
Ingredients:
a third of the head of chinese cabbage
small cucumber,
2 potatoes,
100 grams of daikon,
3 eggs,
150 grams of green beans,
tablespoon chopped parsley,
2 stalks of green onions.
For peanut sauce:
100 milliliters of coconut milk,
tablespoon of vegetable oil,
150 grams of peanuts,
a tablespoon of liquid honey,
a tablespoon of fish sauce,
clove of garlic, onion,
hot red pepper.
Cooking Method:
1. Eggs and potatoes should be boiled, cooled and peeled. 2. Put green beans in boiling salted water and boil for 4 minutes. Then drain the water and rinse the beans with cold water.
3. Prepare the sauce. To do this, peeled onions and garlic finely chopped. Pepper to remove seeds, chop pulp.
4. Peanuts a couple of minutes to ignite in the pan, stirring constantly. Then, wrapped in a clean cloth, rub your hands to separate the husk. And after - grind in a blender into a fine crumb.
5. Fry onion, pepper and garlic in hot vegetable oil for 5 minutes. Add coconut milk, honey and fish sauce. You need to wait until the mass boils and keep it for another 4 minutes. Then remove it from the heat, add the peanuts and mix thoroughly.
6. Washed leaves of Chinese cabbage should be chopped in wide strips, grate peeled daikon on a coarse grater. Boiled potatoes cut into slices, and cucumber - strips. Eggs just cut into quarters. It is necessary to wash and divide green onions into pieces of about 6 centimeters in length.
7. All ingredients must be spread on a serving dish, sprinkled with chopped parsley, served with peanut sauce.
Recipe 2: Vegetable salad - Carrot, flavored with ginger dressing
This salad can take note of all those who adhere to the system of vegetarian food. Besides, it is very easy to cook it and it will take very little time.
Ingredients:
4 medium sized carrots
Big apple,
tablespoon of lemon juice,
ginger root (about 3 centimeters),
3 peeled walnuts,
3 tablespoons of olive oil.
Cooking Method:
1. Carrots must be cleaned, cut the apple in half and clean the core. Apple and carrots should be grated large.
2. Peeled ginger should be cut into pieces. Put nuts and ginger in a blender, chop them until smooth. In a bowl, chop the ginger and nuts thoroughly with lemon juice, honey and butter. 3. Fill the carrots and apples with the prepared sauce and mix thoroughly.
Recipe 3: Vegetable Salad - Cretan Greek
Very tasty and light salad that will perfectly harmonize with hearty meat dishes or it is suitable for snacking between meals.
Ingredients:
3 large ripe tomatoes,
2 large cucumbers,
sweet red onions
red sweet pepper,
green sweet pepper,
2 tablespoons capers,
20-25 pieces of pitted olives,
400 grams of Cretan feta,
olive oil.
Cooking Method:
1. All products (with the exception of feta) must be removed from the refrigerator at least one hour before cooking - vegetables should not be cold. Peeled onions should be cut into half rings or feathers. If the peel of cucumbers is bitter, then it must be cut off. Pepper from the stem with seeds. Vegetables cut enough large chunks.
2. Chopped vegetables should be combined with capers and olives, pepper, salt and sprinkle with olive oil. Carefully but gently mix, put on a plate.
3. Fet should be cut into 4 pieces, each of which should be put on a portion of salad. Fet must be generously sprinkled with olive oil, sprinkled with dry oregano (as an option, fresh parsley or dill) and served.
Recipe 4: Vegetable Salad - Warm Potato
Cooking this warm salad takes about an hour. But it is very nourishing and tasty, perfect as a snack.
Ingredients:
12 medium potatoes,
2/3 cup olive oil,
4-5 pieces of pickled crunchy cucumbers,
3 tablespoons white wine vinegar,
medium sized bulb,
freshly ground black pepper, salt,
a small bunch of dill,
2 tablespoons of mustard with grains.
Cooking Method:
1. Carefully washed potatoes must be wrapped (each separately) in several layers of foil. Place it in an oven preheated to 200 ° C and bake for 40-45 minutes. 2. In the meantime, a dressing should be prepared. For this you need to peel and chop the pickled cucumbers and onions.
3. Vinegar, small and mustard, mix thoroughly, add pickled cucumbers and onions to the bowl, pepper and salt the dressing.
4. Baked potatoes must be carefully peeled, coarse enough, chopped, seasoned with dressing, and stirred for 10-15 minutes to infuse. Then sprinkle with chopped dill or parsley and can be served on the table.
Vegetable salads - useful tips from experienced chefs
In any salad dressing is very important. Indeed, often, the taste of the dish depends on it. There are several options to make a tasty vegetable salad:
1. Instead of sunflower or olive oil, use grape seed oil, peanut, sesame oil. They have an unusual taste, which gives spicy salad. And they are very useful.
2. You can also make a salad dressing. For example, mix lemon and orange juice, add finely chopped parsley and onion, Worcestershire sauce, paprika, sunflower oil. Salt and pepper this dressing. This sauce goes well with vegetable salads from cabbage, carrots and other vegetables.
3. Sauce made from soy sauce and rice vinegar (one and a half tablespoons), sesame oil (2.5 tablespoons), a teaspoon of sugar and a little salt are suitable for Oriental salads.
