Salad of fresh cabbage and pickled cucumbers

This recipe for cabbage salad, pickled cucumbers, carrots and canned peas is especially relevant in winter. The combination of fresh cabbage and pickled cucumbers will seem strange to someone, but it is thanks to this combination that the salad becomes very interesting in taste.

Ingredients

• White cabbage - 300 g
• Fresh carrots - 150 g
• Pickled cucumbers - 100 g
• Canned peas - 100 g
• Green onion - 25 g
• Fresh dill - 25 g
• For refueling:
• Sour cream 20% - 50 g
• Soy sauce - 10 g
• Apple cider vinegar - 5 g
• Table mustard - 5 g

Directions

1. Add vinegar, soy sauce and mustard to sour cream. Mix thoroughly. Salad dressing is ready.
2. Shred the cabbage finely. Lightly press it with your hands for tenderness (no need to add salt).
3. Peel and grate the carrots (not large).
4. Cucumbers cut into small cubes.
5. Chop the dill.
6. Finely chop the green onion in the same way.
7. Combine all vegetable salad ingredients, including dressing, in a separate bowl.
8. Mix well the salad of cabbage, carrots, cucumbers and peas. Leave to infuse for about an hour and a half. During this time, cabbage and carrots will have time to marinate in the dressing, and the salad will acquire a sweet and sour taste.
9. A vegetable salad of fresh cabbage and pickled cucumbers can be served with baked fish and stewed potatoes or buckwheat porridge, and you will have a dietary and outstanding lunch or dinner.