20.05.2020
43
Recipe information
Cooking:
2 hour
Complexity:
Easy
Calorie content:
73.38
Carbohydrates:
7.09
Fats:
0.44
Squirrels:
10.18
Water:
4.43
Chickpea Salad
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: 61
date: 21.05.2020
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: 111
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: 83
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: 77
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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 art. l |
| 8. | Sugar | 3 Tsp |
| 9. | Salt | 0.5 Tsp |
| 10. | Mustard | 1 art. l |
| 11. | Black pepper | taste |
Cooking
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.
3. 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.
5. Stage
Let the salad stand in the refrigerator for 2 hours, and then serve.
6. Stage
Bon Appetit!!!
Chickpea Salad
views
: 61
date: 21.05.2020
Avocado and Feta Salad
views
: 67
date: 21.05.2020
Squid and Mussel Salad
views
: 123
date: 21.05.2020
Natural Crab Meat Salad
views
: 111
date: 21.05.2020
Fancy dressing salad
views
: 83
date: 21.05.2020
Salad with honey mushrooms
views
: 77
date: 21.05.2020