Vegetable salad with lemon-onion dressing you can cook at any time of the year, as modern technology allows you to grow or deliver fresh vegetables almost everywhere. To make the salad healthy and tasty, prepare a lemon-onion dressing for it. For those who care about their body, I advise you to cook a dressing with Greek yogurt, and if you do not scare the extra centimeters at the waist, then prepare the sauce with fat sour cream, it turns out very tasty.
Nutritionists say that the easiest way to eat properly is available to everyone - just include as many fresh vegetable salads as possible in your diet. Follow some guidelines when making fresh vegetable salads. First, never cook the salad beforehand, especially with tomatoes and Chinese cabbage, second, cut the vegetables with a stainless steel knife and season immediately with lemon juice, and third, salt and season the salad just before eating.
- Cooking time: 20 minutes
- Servings: 3
Ingredients for vegetable salad with lemon-onion dressing
- 300 g of Peking cabbage;
- 150 g cherry tomatoes;
- 70 g of red sweet pepper;
- 50 g leek;
- 50 g sour cream;
- 30 green onions;
- lemon;
- chili pepper, black pepper, sugar, salt.
The way of cooking vegetable salad with lemon-onion dressing
Beijing cabbage, also known as Chinese cabbage, known to many by the name “Chinese salad” is the main ingredient of this vegetable salad. Remove from the cabbage all the faded leaves, if any, cut a small head of Chinese cabbage into thin strips. Squeeze the juice from half a lemon, season the cabbage.
Cut into thin ringlets about half the small stem of leek, peel off the white flesh and seeds of red sweet pepper, cut it into strips. Add the leek and pepper to the cabbage. Onions in salads always cut very thin, it will improve the taste.
Cherry tomatoes cut in half, chilli peppers cut into thin rings. I usually add chillies to a salad along with seeds and pulp to make the dish spicy. Mix all the ingredients so that they are soaked with lemon juice, you do not need to salt the vegetables yet, as the salt will draw moisture from the vegetables and they will look very “sad”.
Making lemon-onion salad dressing. Squeeze the juice from the remaining half of the lemon, mix it with salt, until the salt is completely dissolved. Finely chop the green onions, add to the lemon juice. Separately whip fat sour cream to the pomp.
If we immediately serve the salad to the table, then mix the ingredients of the dressing with the whipped sour cream and season the salad before serving. Seasoned salad should be eaten immediately, it is not stored.
And if you want to set the table in advance, I advise you to mix the ingredients of lemon-onion dressing and whipped sour cream in a sauce-pan, serve the salad and the dressing separately to the table, and the guests will spice up the vegetables in the plates.
If the salad dressing seems too acidic, then add a pinch of sugar to it.
