Rice Salad with Vegetables
Ingredients
200 g long-grain parboiled rice
100 g young cabbage
1 carrot
3 stalks green onion
1 apple
50 g oil
Fresh herbs, salt, dry herbs — to taste
Cooking:
Rinse and cook the rice until fully cooked. Drain it in a colander and rinse with boiled water.
Shred the cabbage and massage it with salt.
Add the grated carrot, grated apple, and finely chopped green onions to the cabbage.
You can improvise by adding other vegetables, such as radish, cucumber, or a boiled egg.
Dress the salad with oil. For extra flavor, add some dry spices.
Serve with warm rye bread.
Enjoy your meal!