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Home Mixed salads

A salad for pilaf will complement a delicious dinner of meat and rice with the juiciness of fresh vegetables. Oriental cuisine is rich in fatty and nutritious masterpieces; the delicacies do not leave anyone indifferent, but require the addition of light and juicy salads.

The main task of a salad for pilaf is not to satisfy hunger, but to balance the fat content of the main dish. Greens and vegetables ensure good digestibility of fried meat and rice. Supplement food intake with missing vitamins and fiber.

A selection of especially juicy and fresh salads will provide an opportunity to diversify the daily menu. Delicious recipes are easy to prepare and require very little time.

The main highlight of the salad for pilaf is its juiciness. During the cooking process, it is important to use sharp knives so that the vegetable juice does not remain on the cutting board.

How to prepare salad for pilaf - 15 varieties

1. Salad for pilaf Achichuk
2. Summer salad for pilaf
3. Salad for pilaf in autumn style
4. Shakarob for pilaf in Fergana style
5. Spring salad for pilaf
6. Salad for pilaf with bell pepper
7. Salad for pilaf from Turkey
8. Red cabbage salad for pilaf
9. Vitamin salad for pilaf
10. Salad for pilaf and shish kebab
11. Winter salad for pilaf
12. Spinach salad for pilaf
13. Uzbek salad Sai for pilaf
14. Light salad Minute to pilaf
15. Green salad with cranberries for pilaf

Description of preparation:

Salads for pilaf are prepared from a variety of vegetables - cabbage, radishes, cucumbers, carrots, radishes, etc. Pilaf is often served with fruit salads made from grapes, apples, and quince. All these dishes not only help highlight the rich taste of pilaf, but also promote digestion, which is important, because pilaf is a heavy and filling food. In Central Asia, one of the most common salads for pilaf is “Achik-Chuchuk” made from fresh tomatoes and hot peppers. This is one of the few salads that are usually prepared not just before serving, but in advance so that the vegetables release their juice. Uzbek masters prepare it without a cutting board - the thinnest tomato petals and onion rings are cut on the surface with a razor-sharp knife. Often this salad is laid out on portioned plates directly on top of the pilaf. Doing this or serving the salad as usual in a separate bowl is a purely individual matter. But you definitely need to know how to prepare salad for “Achik-Chuchuk” pilaf!

Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Tomato Dish: Salads

Salad for pilaf Achichuk

The traditional salad for pilaf Achichuk delights with its juiciness and lightness. The main secret of the dish is sharp knives when cooking. We also do not use any oils for dressing; the vegetables will give up a sufficient amount of their own juice. And there are fats in pilaf.

Ingredients:

• Tomato – 600 g
• Onion - 150 g
• Hot pepper - 30 g
• Greens - 30 g
• Wine vinegar - 3 tbsp. l
• Salt, sugar

Preparation:

Using a sharp knife, cut the onion into thin threads, then rinse with water and marinate in wine vinegar with 1 tbsp of sugar.

Cut the tomatoes in half and slice them crosswise as thinly as the onions. It is important to maintain the juiciness of the fruit.

Chop the greens finely, hot peppers into thin threads. Drain the onion marinade and mix all the ingredients in a salad bowl with salt. We don't charge anything.

Holiday of freshness

Most housewives, however, prefer to make tomato salad. In their opinion, it is most suitable for pilaf. This is an absolutely correct and well-founded decision. After all, juicy tomatoes with a slight sourness perfectly complement the taste of fatty stewed meat. And in order to somehow diversify the additional dish, several different vegetables are used to prepare it. This mixture is sometimes called “Summer” salad.

To prepare it you usually need: for 3 cucumbers - 0.5 kilograms of tomatoes, salt, 2 heads of onions or a bunch of green onions, and a little pepper.

You can make this dish very quickly. To do this you need:

1. Cut the peeled onion into rings or half rings. If you use feathers, you just need to finely chop them.
2. Cut cucumbers and tomatoes into large cubes.
3. Mix the ingredients and then add a little salt and pepper to taste.

The special thing about this vegetable salad is that it requires absolutely no dressing.

Summer salad for pilaf

The main advantage of the warm season is the abundance of fresh vegetables and herbs. Food grown under natural light is thousands of times healthier and tastier.

Ingredients:

• Tomato (red) – 3 pcs.
• Cucumber – 2 pcs.
• Greens - 2 bunches (different)
• Radish - 100 g
• Sesame oil
• Seasonings

Preparation:

Chop the thoroughly washed vegetables into large pieces.

Wash the greens and chop finely.

We combine everything in a salad bowl, season with sesame oil and seasonings. Mix.

Apple salad

A light and tasty salad made from available fruits - apples. Don't let the combination of apples and yogurt scare you, it's very juicy and fresh! This apple salad requires the following ingredients (serves 5):

• large apples - 5 pieces;
• walnut kernels - 80 grams;
• low-fat yogurt - 2 cups;
• fresh herbs - to taste.

1. To prepare the salad, several large apples need to be washed, peeled and grated on a coarse grater. Place on the bottom of the salad bowl.

2. Pre-fry the walnuts (they will be tastier this way), chop finely, sprinkle on top of the apples.

3. Beat the yogurt with a whisk or in a mixer and pour it over the salad. Sprinkle with herbs on top.

The main feature of apple salad is the decoration with herbs, which in any quantity are excellent with meat dishes.

Salad for pilaf in autumn style

White cabbage is a frequent guest at the autumn table. It perfectly complements fatty and satisfying pilaf, and in combination with spicy carrots and fresh cucumber, the salad exceeds expectations.

Ingredients:

• White cabbage – 400 g
• Cucumber – 2 pcs.
• Carrots (kimchi) – 200 g
• Green peas - 3 tbsp. l
• Greens - a bunch
• Oil - 3 tbsp. l
• Seasonings

Preparation:

Finely chop the white cabbage and mash it lightly with salt.

Cut the cucumber into strips, chop the greens finely.

In a salad bowl, combine cabbage with kimchi, carrots, cucumber and herbs. Add oil and mix.

The secret of the dish

The Beirut wings dish is distinguished by its piquant taste. The fact is that Lebanese spices are used when preparing meat. The spices include: black and allspice, cinnamon with cloves, fenugreek, nutmeg and ginger, sumac.

Don’t ask in what proportion to each other these spices go into the dish: almost every family that cooks such wings has its own secrets of the spiciness of Beirut.

Feature of the dish in

Uzbek dish katlama with delivery

The unleavened flour Uzbek dish katlama is flatbread, which, thanks to its neutral bread taste, can be combined with any filling: herbs, meat, chicken, stewed or fried vegetables.

But despite all its simplicity, preparing katlama is not the easiest process. The difficulty lies in the fact that you need to do several manipulations with the dough: knead, roll out, cut, re-roll and only then finally mold it to bake.

Katlama is prepared using yeast. The dough is made soft and soft by kneading

To get enough of just the second course, order chuchvara

Is it possible to get enough of a second course without additives and snacks? Yes, if you order chuchvara for delivery: dumplings in a thick broth with vegetables.

Don’t look for an analogue to this dish in the cuisines of the world, chuchvara is tastier and more satisfying than similar ones.

Shakarob for pilaf in Fergana style

Fergana is famous for its hearty and savory cuisine. A light Shakarob salad complements dishes that are heavy on the stomach. Fergana pilaf cannot do without it.

Ingredients:

• Red (sweet) onion - 200 g
• Pomegranate - 1 pc.
• Tomato – 400 g
• Basil – 5 g
• Vinegar - 2 tbsp. l
• Sugar - 1 tbsp. l
• Seasonings

Preparation:

Cut red (sweet) onion into thin threads, marinate with vinegar and 1 tbsp sugar.

Chop the tomatoes medium-sized, greens finely. Clean the pomegranate seeds.

Combine the ingredients in a salad bowl, add salt and mix.

Spring salad for pilaf

Radish salad is associated with the arrival of sunny spring and evokes a special, trembling joy in the soul.

Ingredients:

• Radish – 400 g
• Greens (various) - 2-3 bunches
• Lemon - half
• Cucumber – 400 g
• Vegetable oil - 3 tbsp. l
• Seasonings

Preparation:

Wash young radishes and cucumbers and cut them into equal rings.

We wash the greens, dry them with a paper towel, and finely chop them.

Combine the ingredients in a salad bowl, add salt, squeeze lemon juice, season with oil and mix.

If the purchased radish is too bitter, cut it into rings, sprinkle with sugar for five minutes, and rinse.

Salad for pilaf with bell pepper

Onions play a major role in this recipe, so choose sweet varieties of white onions. For example: salad onion “Candy”.

Ingredients:

• Tomatoes (red) – 3 pcs.
• Bell pepper (yellow) - 1 pc.
• Sweet onion - 1 pc.
• Olive oil - 1 tbsp. l
• Spices

Preparation:

Place sliced ​​tomatoes in a salad bowl in thin slices and add salt on top.

Cut the bell pepper, like the tomato, into slices and place in a salad bowl.

Chop the onion into thin threads, sprinkle with seasonings, place on the peppers and season with olive oil.

Salad for pilaf from Turkey

Pilaf is a favorite dish of Muslim countries. In Turkey, such a hearty dish is served with a special salad. It is incredibly colorful and juicy. The salad is a masterpiece.

Ingredients:

• Tomato (red) – 4 pcs.
• Yellow pepper - 2 pcs
• Hot pepper - 1 pc.
• Cucumber - 1 pc.
• Parsley - 50 g
• Mint – 50 g
• Onion - 1 pc.
• Green onions - 2 pcs.
• Lemon - 1 pc.
• Seasoning mix

Preparation:

Remove seeds from yellow and hot peppers and chop them into two-millimeter cubes.

Green onions with mint and parsley - as fine as pepper. Chop the onion finely.

Cut the tomatoes into quarters, remove the skin and cut into two-millimeter cubes. Peel the cucumber and also chop it.

We put everything in a salad bowl, season with a mixture of seasonings and lemon juice. Mix.

Bulgur Recipes

Bulgur dishes are actively used in the cuisines of the Mediterranean, Middle East and India. On the site you will find a variety of bulgur recipes with photos. Depending on the grind size, recipes for preparing bulgur differ. The most famous recipes from bulgur are tabbouleh, kisir and pilaf. Tabbouleh or kisir are bulgur salads with herbs and vegetables. In many recipes, bulgur is used as a filling for stuffed vegetables. Cereals are prepared from wheat grains. First, the grains are steamed, dried, then peeled and ground. Thanks to this preparation, bulgur retains most of the wheat's nutrients.

Red cabbage salad for pilaf

The main advantage of red cabbage is its rich iodine content. We recommend serving it more often, especially with pilaf.

Ingredients:

• Red cabbage - 300 g
• Hot pepper - half
• Tomato – 3 pcs
• Greens - a bunch
• Lemon - half
• Seasonings

Preparation:

Cut the red cabbage into suitable cubes and sprinkle with salt.

Finely chop the hot pepper without seeds. So are the greens.

Cut the tomato to the size of the red cabbage. Mix everything, season with lemon juice and seasonings.

How to prepare for the winter

A simple and at the same time rich salad, achuchuk, can be preserved and consumed in winter. All products marinate well and tolerate heat treatment. Every family should stock up on this salad, because opening it in winter will allow you to enjoy the wonderful summer taste. Moreover, the salad contains a lot of vitamins, which is especially important in winter.

Initially, the salad was invented as an appetizer for pilaf, but experienced housewives know that canned Achik-chuchuk is a complete salad that will complement any table. It is also successfully used as a dressing for borscht.

What is needed for conservation

• Tomatoes;
• Bulb onions;
• Sweet pepper;
• Chilli.

Since you already know how to prepare salad, let's start preserving it. To do this, you need to wash and sterilize the jars and lids. As soon as the container is ready, we begin.

There are 2 methods of canning Achuchuk. In the first one, we take all the ingredients and separate them into different jars. With this method, the pantry quickly fills up with various jars, which is not very convenient. Also, in such blockages, the downside is the subsequent preparation of the salad, and at least 3 open jars of preserves, since it is customary to prepare Achuchuk in small portions.

The easiest way is to roll up the assembled salad right away. To do this, cut the tomatoes into slices or small half rings. The same procedure applies to onions and chili peppers. You don’t have to cut the latter at all if you don’t like spicy food. Sweet peppers are cut into strips.

Tomatoes and peppers are placed in jars. Sweet bell pepper and hot chili are added on top. In this form, the product must be re-sterilized in a water bath. This can be done either one jar at a time or all at once, if capacity allows. After heat treatment, the cans are rolled up and wrapped upside down in a blanket. After 24 hours, the jars can be transferred to the cellar or pantry.

Vitamin salad for pilaf

The benefits of lettuce make it stand out from all greens in first place. That is why it is always used in especially vitamin-rich salads.

Ingredients:

• Lettuce salad - 200 g
• Tomato – 3 pcs
• Cucumber - 1 pc.
• Radish – 150 g
• Nuts - 100 g
• Flax oil - 2 tbsp. l
• Lemon - half
• Seasonings

Preparation:

We tear the lettuce leaves into large feathers and place them on a plate.

We cut tomatoes coarsely, radishes and cucumbers into rings. Place on salad.

Season the dish with flax oil, seasonings and lemon juice. Sprinkle with nuts.

For people with iodine deficiency, you can replace green lettuce with red one. A high concentration of iodine turns lettuce leaves into a red-burgundy color.

Salad for pilaf and shish kebab

Like pilaf, shish kebab involves a light and refreshing salad with a high fiber content. The cheese in this recipe will complement the dinner with lactic acid bacteria.

Ingredients:

• Tomato – 600 g
• Red pepper - 1 pc.
• Cheese cheese – 200 g
• Onion (red) - 1 pc.
• Garlic - 3 cloves
• Cilantro - 30 g
• Oregano (leaves) – 30 g
• Oil - 2 tbsp. l
• Seasonings

Preparation:

Cut the thoroughly washed vegetables into medium sizes.

Wash the greens and chop finely. Cut the garlic into strips.

Cut the cheese into oblong slices.

We combine everything in a salad bowl, season with oil and seasonings. Mix.

Spectacular addition

Everyone, of course, has their own food preferences. But, according to many, the most original salad for pilaf is “Margilan style”. Moreover, it also goes great with barbecue.

Making such a dish is not difficult. You just need to have enough of the following ingredients: radish, onions, cabbage, ground red pepper and lemon.

The combination, of course, is not entirely ordinary, but any housewife should be pleased with the fact that these products can always be found in the store. They are not classified as rare or exotic. You need to prepare this salad as follows:

1. It all starts with processing the components. All products must be washed and then chopped. It is better to finely chop the radish and cabbage, and cut the onion into half rings.
2. The next stage is preparing the products. It only touches the bow. The half rings must first be doused with water and then poured with fresh lemon juice. This will help get rid of excess bitterness.
3. The last stage is assembly. All ingredients must be collected in one plate, salted, mixed and lightly sprinkled with pepper on top.

The salad can be placed in one bowl or placed separately for each guest.

Winter salad for pilaf

In the cold winter season, a spicy sweet beet salad will perfectly complement a hearty and nutritious pilaf.

Ingredients:

• Beetroot – 700 g
• Garlic - head
• Sesame - 1 tbsp. l
• Chili pepper - 1 tsp
• Black pepper - tsp
• Khmeli-suneli - 1 tsp
• Coriander - 0.5 tsp
• Vinegar - 100 g
• Oil - 60 g
• Sugar - 2 tbsp. l
• Salt

Preparation:

On a kimchi grater, grate three peeled, raw beetroot.

In a large bowl, sprinkle the beets with sugar and pour vinegar.

Place a heap of spices on top, squeeze out the garlic and pour hot oil over the heap of spices. Stir and leave for an hour.

How to do it in Uzbek

Uzbek salad can be prepared almost all year round, since the main ingredient is not difficult to find on sale at any time of the year. Moreover, the taste of even store-bought radishes is quite tolerable.

Products:

• radish – 2 pcs.;
• vegetable oil – 2 tbsp. spoons;
• salt and pepper - to taste.

The list of ingredients is minimal. But that's good. The main task of this salad is to help the body quickly digest fatty foods (pilaf with meat is a prime example).

How to prepare the salad:

Peel the root vegetables, rinse and cover with cold water. Leave for a quarter of an hour. Chop finely or grate. Add salt and pepper, oil. Mix. The salad turns out juicy and fresh.

Also works well as a complement to pilaf

Spinach salad for pilaf

Spinach salad will perfectly refresh pilaf or any fatty dish. Replenishes vitamin reserves and normalizes metabolism.

Ingredients:

• Spinach – 150 g
• Tomato – 200 g
• Celery stalks - 100 g
• Apples - 2 pcs.
• Cucumber – 2 pcs.
• Onion - 1 pc.
• Olive oil – 40 g
• Seasonings

Preparation:

When purchasing spinach, choose the youngest one; the leaves should be small. We put them whole in the salad, just rinse them.

Cut the tomatoes into medium cubes, like the apple.

Cut the cucumbers and celery stalk into slices.

Combine the ingredients in a salad bowl, add salt, season with oil and mix.

Uzbek salad Sai for pilaf

A versatile green radish salad that can be prepared all year round. A perfect addition to any dinner.

Ingredients:

• Green radish – 3 pcs.
• Onion - 1 pc.
• Onion greens - a bunch
• Grape vinegar - 2 tbsp. l
• Vegetable oil - 2 tbsp. l
• Sugar - a pinch
• Seasonings

Preparation:

Peel the radish and cut into very thin strips.

Cut the onion into half rings. If it is very sharp, rinse it. Chop the greens.

In a salad bowl, combine the ingredients, add salt, season with oil, grape vinegar and mix. Let's stand.

Made with tomatoes and onions

Tomato and onion salad is literally ready in 2 minutes

Products:

• tomatoes – 3 pcs.;
• onion – 2 heads;
• chili - pod;
• basil - a couple of sprigs;
• salt and pepper - to taste.

How to prepare the salad:

Chop the onion into half rings. Pour ice water over it for 10 minutes. This will remove the bitterness.

Chop tomatoes and chili. Finely chop the greens. Drain the bowl with the onions.

Light salad Minute to pilaf

Just a couple of minutes to prepare and a refreshing salad to go with the pilaf on the table. The dish will complement any feast and will always come in handy.

Ingredients:

• Red cabbage - 200 g
• Beijing cabbage – 100 g
• Bell pepper - 1 piece
• Onion - 1 pc.
• Grape vinegar - 2 tbsp. l
• Oil - 2 tbsp. l
• Seasonings

Preparation:

Chop both types of cabbage into medium strips and sprinkle with salt.

Peel the pepper and onion and cut into half moons.

Combine the ingredients in a salad bowl, season with oil, seasonings, grape vinegar and mix.

Nutritional and energy value: