Salad for pilaf should emphasize the taste of the main dish and combine to the maximum with it. Therefore, it is advisable to give preference to recipes that have already been tested by time and the most fastidious gourmets.

Classic salad for pilaf "Achik-chuchuk"

Salad "Achik-chuchuk" is quite simple to prepare and is considered one of the most common. True, you can cook it only in the season when all the vegetables are affordable and cheap. In winter, the taste of a salad of purchased tomatoes and cucumbers will be very different.

What is required:

  • tomatoes with cucumbers - half a kilo;
  • onion - 2 heads;
  • garlic - 3 cloves;
  • oil - 4 tbsp. l .;
  • greens - a bunch (the more the better);
  • salt and pepper.

Cooking process:

  1. Rinse and prepare vegetables. Cut them into thin circles.
  2. Finely chop the garlic and herbs (only leaves, remove the stems).
  3. Mix gently, taking care not to damage the integrity of the pieces.
  4. Salt, pepper and season with oil.

Alternatively, as a dressing, you can use sour cream, kefir or another sour-milk product.

The amount of ingredients must be calculated so that the salad is eaten at 1 time. The rest the next day will already be tasteless.

Cooking from tomatoes and onions

A salad of tomatoes and onions is literally prepared in 2 minutes.

Necessary components:

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

Sequencing:

  1. Chop the onion with half rings. Pour it with ice water for 10 minutes. This will remove the bitterness.
  2. Chop tomatoes and chilli. Finely chop the greens.
  3. Drain the bowls and onions.
  4. Combine all components, season to taste.

Eastern peoples do this with their hands, not with a spoon.

You can go an even simpler way and make a salad of onions.

What is required:

  • onions - 3 large heads;
  • vinegar - to taste;
  • salt - a pinch;
  • pepper - how much is needed.

Cooking:

  1. Cut the onion into thin rings, soak in water to remove the bitterness.
  2. Sprinkle with vinegar, sprinkle with salt and pepper.

A great addition to pilaf is ready.

How to make Uzbek

Uzbek salad can be prepared almost all year round, as the main ingredient can be easily found on sale at any time of the year. In addition, the taste of even purchased radish is quite tolerable.

Necessary components:

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

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

Sequencing:

  1. Clean root vegetables, rinse and pour cold water. Leave for a quarter of an hour.
  2. Chop finely or chop. Add salt and pepper, oil.
  3. Mix.

The salad is juicy and fresh.

Option of cabbage and carrots

Also copes well with the role of addition to pilaf cabbage and carrot salad. Such a salad is good in that it can be prepared all year round. It is especially worth paying attention to it in winter and early spring, when other vegetables are expensive.

 

What is required:

  • cabbage - half a small head of cabbage;
  • carrots - 1 pc.;
  • radish - 1 root crop;
  • garlic - clove;
  • vinegar - just a little for the taste;
  • vegetable oil - 1 tbsp. l .;
  • spices and salt - at personal discretion.

Preparation process:

  1. Prepare and chop cabbage, chop the remaining vegetables on a grater.
  2. Combine the components and mix well.
  3. Season to taste. If desired, you can also add any greens.

Before serving, the dish should be infused for at least a quarter of an hour. Then the vegetables will give juice, and the salad will be especially tasty and juicy.

In summer, you can come up with your own salad variation, supplementing the latter with seasonal vegetables:

  • cabbage - head;
  • carrots with onions - 1 pc.;
  • cucumbers and peppers - 2 pcs.;
  • dill - a bunch;
  • salt, pepper and oil - for refueling.

Pepper is better to take different colors (best yellow and red). So the salad will look very impressive and beautiful, as carrots will give orange, and cucumbers with cabbage - green and lime colors.

Cooking:

  1. Cut vegetables in a way that’s convenient, but thinner.
  2. Chop greens.
  3. Gently combine and mix.
  4. Salt, pepper and season.

Serve in a transparent salad bowl.

Salad to pilaf from Stalik Khankishiyev

The required set of components:

  • sweet meaty tomatoes - 500 g;
  • red or purple sweet onions - 500 g;
  • chili - 1 pod;
  • salt - how much is needed.

Sequencing:

  1. Prepare the vegetables.
  2. Cut the tomatoes into thin, neat slices, onion into rings, pepper into rings.
  3. Add salt and onion rings.
  4. Connect both components.

Spread hot pepper rings on top.

The most important condition is that the salad should not interrupt the taste of the dish itself. Therefore, the complex and familiar to us vinaigrettes and olivier in no way combined with the classic pilaf. For such a fatty, satisfying and nutritious dish, a very light addition is needed, which also facilitates the digestion of food.

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