The Goat in the Garden salad is very popular, primarily among vegans and vegetarians, because it consists entirely of vegetables and is seasoned with quality olive oil and wine vinegar. It contains an incredible amount of vitamins and minerals that are beneficial to our body. In addition, at any feast it looks gorgeous, because such a bright spot of fresh vegetables is simply impossible not to notice. On fast days, this salad can be a great lifesaver as it does not contain animal fats. In general, solid pluses, so cook with pleasure.
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Ingredients:
Peking cabbage - 150 g
Carrots - 80 g
Radish - 60 g
Tomato - 100 g
Cucumber - 100 g
Green onions - 4 pcs.
Olive oil - 3 tablespoons
Red wine vinegar - 1 tbsp.
Sea salt - to taste
Ground black pepper - to taste
How to cook:
Prepare all the food you need to prepare the salad. Wash vegetables under running water, wipe dry with paper towels. Peel the radishes and carrots.
First of all, disassemble the Chinese cabbage into sheets, chop finely with a sharp knife.
Prepare a large, flat dish to serve the salad on. Place a small bowl in the center (for refueling). Put the shredded cabbage first, and then put the other chopped vegetables in a circle.
To make the carrots and radishes look good in the salad, chop them with a Korean vegetable grater, then place them in a circle next to the cabbage.
Cut cucumbers and tomatoes into thin slices and send to a dish. You can chop green onions completely or only the green part, and leave the white part whole for those who like to chew on it.
Pour good quality olive oil into a bowl, preferably virgin olive oil. Pour in red wine vinegar very gently. Sprinkle the vegetables a little with sea salt and, if desired, pepper.
Delicious, juicy, healthy and vitamin salad is ready.
Serve the Goat in the Garden salad on the table. They eat it as follows: the bowl is set aside, and all the vegetables are mixed right at the table, watered with dressing.
Enjoy!
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