Ingredients:
- Potato 4 pieces
- White bow 1 head
- Red cabbage 250 grams
- Chili pepper green 1 pod
- Bell pepper yellow 1 piece
- Green peas 150 grams
- Sunflower seeds 1 tbsp. a spoon
- Pumpkin seeds 1 tbsp. a spoon
- Sesame 1 tbsp. a spoon
- Lean mayonnaise 120 grams
- Dill fresh bunch
- Salt to taste
- Olive oil 2 -3 tbsp. spoons
- Fresh herbs to taste
Cooking method:
Step 1. Boil potatoes, peel and cut into small cubes.
Step 2 Chop cabbage, dip in boiling water, pour a teaspoon of salt, cook for 3 minutes. Then fold in a colander, after cooling, finely chop.
Step 3 Cut a large head of sweet white onion coarsely. Pass for 4 minutes in well-heated refined olive oil. The onion should become transparent, but not burn: the salad does not need brown burnt pieces.
Step 4 Green chili pods cut along. Seeds and membrane removed - this is the concentration of the most burning parts of chili. Yellow bell pepper cut into small cubes. Peppers are added raw so that the texture of the dish is varied.
Step 5Fold green peas in a colander or sieve. Rinse it with boiled water to wash off the brine and preservatives.
Step 6 Prepare the seeds. Fry the seeds in turn. First, pumpkin seeds, they will turn golden in 3-4 minutes. Fry sunflower seeds for 2 minutes, and white sesame seeds will be ready in half a minute.
Step 7 Make dressing sauce. Finely chop a bunch of fresh dill. Put in a mortar, add a small pinch of salt and grind. Stir the resulting mass with lean mayonnaise.
Step 8 Now combine all the ingredients together, you can cook both cold and warm versions of the dish. Put chopped potatoes, blanched cabbage, sautéed onions, fried seeds and green peas in a salad bowl. To taste, add a small pinch of salt, taking into account the fact that salt is in the sauce, pour about 10 g of olive oil.
Step 9Immediately put on plates, pour sauce, garnish with dill and herbs, sprinkle with seeds.
Bon Appetit!
