Cabbage salad with vinegar and vegetable oil recipe - ReCiPes
Photos - Rachael Ray

Recipe author – (Rachael Ray) – TV presenter, famous chef, business woman, culinary writer

Stock Foto Cabbage salad with vinegar and vegetable oil

Whatever cabbage salad you make, from fresh cabbage or a purchased mixture, mix it with dressing from red wine vinegar, any vegetable oil, sugar and salt, and the taste will be excellent. All the ingredients of the dressing are selected in perfect proportions, and everyone will like this salad. A great alternative to mayonnaise dressing. And you can serve salad to any dishes, whether it is meat, fish or a burger.


Nutrition value of one portion:

Calories 76, total fat 5 g. saturated fats 1 g. squirrels 1 g. carbohydrates 8 g. cellulose 2 g. cholesterol 0 mg., sodium 402 mg., sugar 4 g.

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Time: 25 minutes
Complexity: easy
Servings: 8

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Recipe preparation:

  1. Mix vinegar with sugar. Add vegetable. Add the cabbage salad to the dressing, salt and pepper. Mix by hand to evenly coat with dressing. Taste and salt if necessary. Let stand for 20 minutes. Stir and serve again.


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