23.03.2021
95
Recipe information
Cooking:
2 hour
Complexity:
Easy
Calorie content:
0.73
Carbohydrates:
0.07
Squirrels:
0.1
Water:
0.04
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Ingredients

№ Title Value
1. Red cabbage 1 PC.
2. White cabbage 1 PC.
3. Carrot 2 PC.
4. Canned corn 1 B.
5. Parsley (greens) 1 beam
6. Yogurt 100 Column
7. Apple vinegar 1 tbsp
8. Sugar 3 Tsp
9. Salt 0.5 Tsp
10. Mustard 1 tbsp
11. Black pepper taste

Cooking

1 . Stage

Finely chopped cabbage. Knead with your hands. Peel and grate carrots.

1. Stage. Finely chopped cabbage. Knead with your hands. Peel and grate carrots.

2 . Stage

Finely chopped red cabbage, removing the hard parts. It is good to stretch your hands so that it becomes softer and let the juice go. Parsley cut.

1. Stage. Finely chopped red cabbage, removing the hard parts. It is good to stretch your hands so that it becomes softer and let the juice go. Parsley cut.

3 . Stage

Drain the liquid from canned corn. Mix all the ingredients. Pour dressing and mix again gently.

1. Stage. Drain the liquid from canned corn. Mix all the ingredients. Pour dressing and mix again gently.

4 . Stage

Salad dressing: yogurt, salt, sugar, mustard, vinegar, pepper. To mix. Beat a little with a spoon.

1. Stage. Salad dressing: yogurt, salt, sugar, mustard, vinegar, pepper. To mix. Beat a little with a spoon.

5 . Stage

Let the salad stand in the refrigerator for 2 hours, and then serve.

1. Stage. Let the salad stand in the refrigerator for 2 hours, and then serve.

6 . Stage

Bon Appetit!!!

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