A Hungarian quick-pickled salad of cabbage, cucumber, and green pepper tossed in vinegar, sugar, and salt for a crisp sour crunch.
20 min prep 1440 min rest
Keeps the screen on · step-by-step guide · built-in timer
Slice the vegetables very thinly.
Toss them with the vinegar, salt, and sugar.
Let them rest for 15 minutes and serve.
Sebzeleri sirke, tuz ve şekerle harmanladıktan sonra kapalı kapta 24 saat buzdolabında bekletin.
Csalamade karışımını geniş tabağa alın, yeşillikler ezilmesin diye üstten bastırmayın.
💡 Tip: Cut the vegetables into similar thin pieces so the marinade works evenly across the whole salad.
🍽️ Serving suggestion: Serve cold next to grilled meat or potato dishes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~55
kcal calories
1
g protein
10
g carbs
1
g fat
5.8g
Sugar
2.3g
Fiber
399.6mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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