Vegetable salad with greens UA-146926695-2

Vegetable salad with greens


300 g cabbage

2 carrots

2 bell peppers

1 tbsp. canned corn

0.5 cup olives

celery (to taste)

ginger (to taste)





olive oil

lemon juice



Wash all vegetables and greens, peel carrots, cabbage, bell peppers. Put corn and olives into a colander. Cut cabbage into medium strips. Cut peppers into quarters, and then cut each quarter into strips. Grind the olives and celery. Grate carrots on a medium grater and ginger – on a small grater. Tear the lettuce, and cut the basil, dill and parsley. Place carrots, basil, dill, parsley, celery, peppers, cabbage, ginger, corn, and basil in a deep plate and mix. Add the olives. Dress salad with olive oil, lemon juice, and salt. This mix of vegetables and greens is rich in vitamins and very hearty.

Warm Vegetable Salad with Grains


1 carrot

1 bell pepper

2 stalks of celery

1 bunch green onions

1 cup quinoa seeds

100 g Adyghe cheese

dried basil

dried thyme

lemon juice

olive oil


ground black pepper


Rinse quinoa in the cold water, then boil the seeds in two cups of water until ready. While the quinoa boils, peel and cut carrots into large rounds. Fry in olive oil in a pan on medium heat. After five minutes, add washed and cut celery and pepper to the pan. Add the dried basil and thyme and the vegetables, cook until aromatic.

Add the boiled quinoa, lemon juice, and salt and pepper to taste to the pan and remove from heat. Then, transfer the mixture to a dish and garnish with crushed green onions and grated Adyghe cheese.

*Advice to vegans: exclude cheese from the recipe or replace it with tofu!