Vinaigrette with fresh cabbage

Sauerkraut for vinaigrette is not always at hand, so we will make it with fresh cabbage, quickly turning it into sauerkraut))).

Compound:

• 100 grams of potatoes
• 100 grams of beets
• 80 grams of carrots
• 2 pickles
• 1 bulb
• 100 grams of fresh cabbage
• 1 can of canned green peas
• salt and pepper to taste
• 1/2 teaspoon sugar
• 1.5 teaspoons table vinegar
• vegetable oil for dressing
• greenery for decoration

Cooking:

1. Boil potatoes, beets and carrots in their skins.
2. Cool, peel and cut into small cubes.
3. Shred the cabbage, put in a bowl, sprinkle with sugar and a little salt, pour in the vinegar and shake your hands for a couple of minutes. Drain liquid from bowl.
4. Add potatoes, carrots and beets to the prepared cabbage.
5. Peel and finely chop the onion, add to the rest of the ingredients.
6. Remove green peas from jar.
7. Mix everything well, salt and pepper. Fill with vegetable oil.

Vinaigrette is ready! Bon appetit!