White cabbage, Beijing, cauliflower, broccoli or purple - any type of famous garden crop is useful. Do you want to preserve her vitamins, diversify the menu, join healthy eating? Master recipes for preparing dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help give the dish an original taste.
Cabbage and carrot salad recipes
The white cabbage variety is considered the “champion” in terms of the number of variations in preparing a vitamin snack. The leaves of this vegetable crop keep the secret of longevity because they contain vitamin C. Any variety of biennial plant is a source of macro- and microelements, so the recipe for fresh cabbage and carrot salad for people watching their weight is irreplaceable when there is a need to enrich the diet with tasty low-calorie dishes.
You can prepare a vitamin snack all year round: the healthiest one comes from young, freshly picked fruits, the piquant or original one comes from canned, pickled, pickled ones. A good addition that enhances the flavor would be other vegetables or fruits: cucumber, beets, apple. Dressing for cabbage salad with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Fans of spicy food will benefit from a Korean appetizer, and fans of beautiful food can prepare and serve a dish of purple cabbage.
With vinegar
Even a well-known dish can be given a “zest” if you have it on hand. suitable recipe. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavor nuances, so in addition to table vinegar, such healthy stand-alone dishes or as an addition to a side dish can be seasoned with apple or wine vinegar.
Ingredients:
- head of cabbage (small) – 1 pc.;
- carrots – 200 g;
- bite – 30 ml;
- sugar – 50 g;
- salt - a pinch.
Cooking method:
- Chop the head of cabbage, grate the root vegetables, mix everything, adding half the dose of sugar. Leave for a quarter of an hour until the juice forms.
- During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
- Season the dish, let it brew for another quarter to bring it to full readiness.
From fresh cabbage with carrots
A traditional addition to main courses, which even children can prepare. The only special culinary skills you will need is the ability to chop vegetables, but if you use a vegetable cutter, you can speed up the cooking process and make it simple. Healthy salad fresh cabbage with carrots can be seasoned with mayonnaise, for dietary option Vegetable oil is suitable, and to add spiciness to the appetizer you should use vinegar. The choice of appropriate dressing option will depend on the other dishes being served or the diet.
Ingredients:
- cabbage head (small) – 1 pc.;
- carrots – 2 pcs.;
- parsley – 0.5 bunch;
- onion (green) – 20 g;
- oil (vegetable) – 2 tbsp. l.;
- salt - to taste.
Cooking method:
- Finely chop all vegetable ingredients and chop the greens.
- Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
- Before serving, it is better to let the healthy dish brew.
With apple
If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing calorie content, then you will have to add an unexpected component. Juicy fruit with sourness or a sweetish taste will make it so that light salad cabbage, carrots and apples will only benefit. “A storehouse of vitamins” will be an excellent addition to the diet menu or can be served as a side dish for meat dishes.
Ingredients:
- cabbage – 1 head (small);
- carrots - 3 root vegetables;
- apples – 2 pcs.;
- parsley – 0.5 bunch;
- vinegar (fruit) – 50 ml;
- oil – 3 tbsp. l.;
- salt, sugar - 0.5 teaspoon each.
Cooking method:
- Vegetables, cut the apple into strips, chop the parsley.
- Prepare the filling by mixing the vinegar, butter, sugar, and salt.
- Stir vegetables, apples, herbs together with dressing, let stand for 10 minutes until ready.
With pepper
Some salads do not require a lot of time or special culinary skills to prepare. It’s not every day that you need to cook something original for a special occasion, but maintaining your tone, maintaining your figure and taking care of your health – this must be done every day. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, microelements, and fiber, which are so necessary for the body in the off-season and winter.
Ingredients:
- white cabbage – 500 g;
- carrots – 150 g;
- bell pepper(red, green) – half a fruit;
- green onions – 30 g;
- dill – 1 bunch;
- salt – a couple of pinches;
- vegetable oil – 80 ml.
Cooking method:
- Chop the vegetables into strips.
- Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
- Chop the greens, combine all the ingredients together, season with oil and salt.
With cucumber
Do you want to cook quickly? healthy dish For dinner? With this step-by-step recipe, you won’t have to think long about what to add to your daily menu! Instead of two healthy vegetables, you should combine three to make a delicious side dish for meat. Preparing a cabbage salad with carrots and cucumber will take no more than a quarter of an hour, and it can be done while the main dish is being prepared, which significantly saves time spent in the kitchen.
Ingredients:
- white cabbage – 300 g;
- carrots – 200 g;
- cucumbers – 200 g;
- parsley, green onions - 1 bunch each;
- oil – 50 ml;
- salt - to taste.
Cooking method:
- Finely chop the vegetables, cut the cucumbers into strips.
- Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
- Mix all ingredients and let the dish sit for 5-10 minutes until fully cooked.
With beets
A finished dish based on this step-by-step recipe will easily prove that something healthy can also be beautiful and appetizing. An original vegetable salad - beets, carrots, cabbage, which are almost always on hand, do not require special skills in preparation and incredibly useful. By serving such a vegetable appetizer, you can easily replenish the supply of vitamins in the body that it needs to maintain youth.
Ingredients:
- young head of cabbage or Chinese cabbage(small) – 1 pc.;
- carrots – 2-3 pcs.;
- beets – 30 g;
- onion – 1 head;
- oil – 3 tbsp. spoons;
- lemon (juice) – 1 teaspoon;
- sugar – 1 teaspoon;
- salt - to taste
Cooking method:
- Pre-boil the beets and grate them coarsely, just like the carrots.
- Finely chop the cabbage leaves, finely chop the onion, and combine the ingredients. Salt the vegetable mixture, add sugar, pour in lemon juice, and then stir, leaving for a quarter of an hour.
- Then add grated vegetables and season the dish with oil.
With mayonnaise
The taste of the finished vegetable snack is greatly influenced by the choice of dressing. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes you want to try something different. If the meal is planned only in a few hours or there is a trip to nature, then it is better to make a salad of cabbage, carrots and mayonnaise. The vegetables will be well soaked, which will only make the appetizer tastier, and the red cabbage with its rich color will provide aesthetics that awaken the appetite.
Ingredients:
- cabbage (white, red) – 0.5 heads each;
- carrots – 3 pcs.;
- bell pepper (red, green) – 2 pcs.;
- lemon juice – 1 tbsp. spoon;
- mayonnaise – 1 tbsp. spoon;
- caraway seeds – 40 g;
- salt - to taste.
Cooking method:
- Finely chop the vegetables, mash with your hands, squeeze lightly, add Bell pepper, cut into strips.
- Add salt, lemon juice and mayonnaise, then mix well.
- When serving, sprinkle the finished dish with toasted cumin seeds.
Korean
When you want to add some spice to a well-known vegetable dish, this step by step recipe will be an ideal choice. Crispy, appetizing, very tasty - Korean-style cabbage and carrot salad. This appetizer can be served as a side dish for meat dishes; it goes well with festive feast or everyday table, will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and filling.
Ingredients:
- cabbage – 1.5 kg;
- carrots – 3 pcs.;
- onion – 1 head;
- garlic – 6-7 cloves;
- chili pepper – 0.5 pods;
- ground red and black pepper – 0.5 teaspoon each;
- allspice – 6-8 peas;
- sugar – 30 g;
- coriander – 0.5 teaspoon;
- Bay leaf- 3 pcs.;
- vinegar – 60 ml;
- soy sauce – 1 tbsp. spoon;
- water – 100 ml;
- vegetable oil – 2 tbsp. spoons;
- salt - to taste.
Cooking method:
- Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
- Cook the marinade: water, oil, sugar, salt, ground, allspice, vinegar, bay leaf. Boil the mixture for a few minutes, then remove the bay leaf to remove any bitterness.
- Add chopped chili pepper, coriander to the vegetables, pour hot pickle.
- Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.
For the winter
The cold days of the year are a good reason to cook something tasty or taste some prepared ingredients before the spring days arrive. If you take vegetables and root vegetables in season, you can make an inexpensive homemade twist that retains nutrients. When rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for volume homemade equal to three liter jar, but for convenience it is better to use glass containers of smaller volume.
Ingredients:
- white cabbage – 2 kg;
- carrots – 3-4 pcs.;
- onion – 1 head;
- vinegar – 80 ml;
- sugar – 80 g;
- salt – 3 tbsp. spoons.
Cooking method:
- Chop the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then put it into sterilized jars.
- Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
- Then drain the water, boil it again, pour it back into the jars, and let sit for another quarter of an hour.
- Before the third stage of pouring, distribute salt and sugar evenly among all jars, and when the water boils, pour vinegar into it.
- Hot pour Fill each jar and close with a lid. Wrap the jars tightly and wait until they cool.
Video
Salads are a dish that is represented in, perhaps, every cuisine in the world. In some places they are prepared only from vegetables, in others with sausage, and there are also very exotic options with green mango or dried anchovies. Among such a variety, cabbage and carrot salad with vinegar may seem very ordinary to you, but what other dish in the autumn or winter time a year can give so much useful vitamins and fiber, while being very low in calories, easy to prepare and affordable. And if you are watching your figure or even want to get rid of a couple of extra pounds, then this vegetable mix is just what you need. Replace the usual second dish with it, or, if you absolutely cannot refuse a portion of meat for lunch, then with a chop or stewed chicken as a side dish, use not boiled potatoes or rice, but the salad suggested above. This way you will reduce the calorie content of your diet, and, on the contrary, increase its usefulness. After all, it is during the cold season that it is so important to maintain excellent immunity.
with carrots": recipe with vinegar, apple and other ingredients
This dish is very easy to prepare, because its ingredients are most often found in any housewife’s refrigerator, and adults and children will enjoy the pleasant crispy taste. Just keep in mind that vinegar in all proposed recipe options means either natural apple, or balsamic or wine variety, but in no case essence. You can also add lemon juice to the dressing, it will turn out even tastier. For several servings of real " vitamin bomb"you will need:
Half a kilogram of white cabbage;
- 300 g of fresh, crispy carrots;
- for dressing: oil, olive or vegetable, about a tablespoon and garlic to taste.
Finely chop the cabbage, lightly salt it and remember with your hands so that it can be grated on a coarse grater. Combine the vegetables with each other and drizzle with a dressing of vinegar, lemon juice and squeezed garlic (optional). Mix everything well and leave to stand for a quarter of an hour. Cabbage and carrot salad with vinegar can be slightly diversified by adding one grated sour apple and finely chopped red pepper. It will also go well with the main ingredients and fresh cucumber. A little advice: if you are preparing this dish as part of your diet for weight loss, then you don’t need to add oil; a dressing of lemon juice, herbs and balsamic vinegar will make the vegetables tasty without adding fat. You can calculate how many calories the salad will contain in this case: cabbage, carrots, vinegar in the quantities specified in the recipe contain a total of 257 kcal, and not per 100 g, but per almost kilogram of the finished salad (half a kilo of cabbage plus three hundred grams of carrots). Be sure to take note of this dish if you are planning to lose weight. The combination of taste, benefits and price is simply incredible.
"Provencal": cabbage and carrot salad with vinegar
It's pretty interesting recipe, where the vegetables we have already mentioned are offered as the main ingredients. But it will take a little more time to prepare it: firstly, you need to make a marinade for the dish, and secondly, let the salad brew for at least 12 hours. But why not try? Take:
2 kilograms of white cabbage;
- 3 medium-sized carrots;
- for the marinade - 2 glasses of water, 1 teaspoon of salt and 0.5 tsp. sugar, as well as 0.5 cups of vegetable oil, 8 tablespoons of natural apple cider vinegar.
Finely chop the cabbage, add salt and mix with your hands, grate the carrots on a coarse grater. To make the marinade, combine 2 cups of water, salt, sugar, oil and vinegar in a saucepan, place on the stove and bring to a boil. Then pour the resulting liquid over the vegetables and leave them to stand for room temperature 12 hours. After which our cabbage and carrot salad with vinegar, having beautiful name"Provencal" should be put in a jar and put in the refrigerator, where it can be stored for 10 days. Remember that each serving is a whole storehouse of vitamins, so don’t neglect cold winter these simple and affordable vegetables.
Cabbage and carrots are among the most inexpensive and healthy vegetables. They are used to prepare soups, main courses, side dishes, and cold appetizers. Cabbage and carrot salads are a vitamin mix that is useful at any time of the year. Cabbage contains a lot of vitamin C, carrots contain keratin, together they strengthen the immune system, prolong youth and generally have a positive effect on the condition of the body and even a person’s appearance. Even a novice housewife can put together a light but satisfying salad from these products. Damage family budget Including such dishes on the menu every day will not harm you.
Cooking features
When preparing a snack, every housewife strives to make it not only healthy, but also tasty. In order for cabbage and carrot salads to be juicy and tender, you should know a few subtleties.
- Cabbage for salad should be finely chopped, carrots should be grated for Korean salads or a regular one with large holes. If you cut vegetables for salad coarsely, they will be tough, as they contain a lot of fiber and will give little juice. Such a snack will not be very pleasant to eat, but for people with disabilities digestive system it may even turn out to be harmful.
- Cabbage for salad is suitable either early, with tender leaves, or juicy varieties. It is better to take red carrots rather than yellow ones, as they contain more vitamins.
- Before combining with other ingredients, it is recommended to salt the cabbage and mash it with your hands so that it releases juice.
- It is recommended to add butter, sour cream or other high-fat ingredients to the salad dressing made from fresh cabbage and carrots. The fact is that vitamin A, which carrots are rich in, is fat-soluble, that is, it is not absorbed without fat.
- It is better to take unrefined oil for salad: it contains more vitamins and other useful elements, it gives the salad a unique aroma.
Onions will add piquancy to cabbage and carrot salad, pumpkin and beets will add a sweetish taste, cucumbers and apples will give juiciness, and fresh herbs will add aroma. Regardless of your gastronomic preferences, you will find a version of carrot and cabbage salad that will suit your taste. You can eat it on its own or use it as a side dish for meat and fish dishes.
A simple cabbage and carrot salad recipe
- carrots – 150 g;
- fresh cabbage – 0.4 kg;
- sugar – 20 g;
- salt - to taste;
- table vinegar (9 percent) – 50 ml;
- vegetable oil – 100 ml.
Cooking method:
- Wash the cabbage and remove the top leaves. Finely chop the head of cabbage, cutting off pieces of suitable size.
- Scrape the carrots, wash them, and chop them on a coarse grater.
- Salt the cabbage, use your hands to release the juice, and mix with the carrots.
- Prepare the dressing by mixing oil, vinegar, sugar and salt in a separate container.
- Pour the dressing into the bowl with the vegetables and mix them well.
All that remains is to arrange the salad on plates or place in a salad bowl and serve. This is the cabbage-carrot salad that is most often offered in most affordable canteens and eateries. It is tasty, healthy and cheap.
Salad with cabbage, carrots and fresh cucumber
- carrots – 0.2 kg;
- fresh cucumber – 0.2 kg;
- fresh parsley – 50 g;
- green onions – 50 g;
- fresh dill – 50 g;
- salt, vegetable oil - to taste.
Cooking method:
- After washing the cabbage and freeing it from the limp outer leaves, finely chop it, add salt and crush it with your hands.
- Peel the carrots, chop them on a coarse grater or cut them into small strips, and add them to the cabbage.
- Wash the cucumber and cut off the ends. Cut the fruit in half, cut into semicircles of small thickness, and combine with the rest of the vegetables.
- Wash and dry parsley, dill and green onions. Finely chop them with a knife and add them to a container with other ingredients.
- Salt the salad to taste and season it vegetable oil and serve in portions or in a large salad bowl.
Snack made from this recipe, has a fresh taste, reminiscent of summer.
Fresh cabbage and carrot salad with apple
- white cabbage – 0.3 kg;
- apple – 0.2 kg;
- carrots – 150 g;
- lemon – 0.5 pcs.;
- olive oil– 80 ml.
Cooking method:
- Peel the apple and cut out the core. Coarsely grate the pulp and place in a bowl.
- Squeeze the juice of half a lemon onto the apple and stir.
- Finely chop the cabbage and place in a bowl with the apple.
- Peel and grate the carrots and add to the rest of the ingredients.
- Fill with oil. It can be replaced with sour cream, but you will need twice as much.
The salad made according to this recipe contains even more vitamins when compared with the classic version of the appetizer. The taste of the dish is unusual; sweet and sour notes dominate in it. If you replace the apple in this recipe with raw beets, you get new snack, but no less tasty and healthy. You can get another snack option by replacing fresh cabbage with sauerkraut. In this case, you need to take it in half as much as indicated in the recipe, and the amount of dressing will also have to be adjusted downward.
Cabbage salad with carrots and sweet peppers
- white cabbage – 0.3 kg;
- broccoli – 0.2 kg;
- carrots – 0.2 kg;
- bell pepper – 0.2 kg;
- green onions – 100 g;
- lemon – 1 pc.;
- vegetable oil – 100 ml;
- salt, garlic powder, herbs - to taste.
Cooking method:
- Boil water, add broccoli, disassembled into florets, into it, boil it for 10 minutes. Use a slotted spoon to transfer the broccoli to a container filled with cold water. Place the cooled inflorescences in a colander to dry.
- Peel the white cabbage from the outer leaves and finely chop.
- Wash the pepper, remove the stem and remove the seeds. Cut the pepper into strips.
- After peeling the carrots, chop them on a grater for Korean salads or cut them into thin strips.
- Place the prepared vegetables in a deep bowl.
- Add finely chopped herbs, including green onions.
- Squeeze the juice out of the lemon, mix it with vegetable oil, and season the salad with the resulting mixture.
The salad made according to this recipe can also be seasoned with mayonnaise. Then the snack will acquire a completely different taste, but no less pleasant.
Spicy cabbage salad with carrots (Korean style)
- white cabbage – 0.5 kg;
- carrots – 100 g;
- onions – 50 g;
- garlic – 2 cloves;
- chili pepper – 1/4 pcs.;
- ground red pepper - a large pinch;
- ground black pepper - a large pinch;
- ground coriander - a large pinch;
- sugar – 10 g;
- table vinegar (9 percent) – 20 ml;
- soy sauce – 10 ml;
- salt - to taste;
- water – 30 ml;
- refined vegetable oil – 20 ml.
Cooking method:
- Finely chop the cabbage, add a little salt, crush it with your hands and put it in a bowl.
- Grind the carrots on a grater designed for making Korean salads and add to the cabbage.
- Cut the onion into thin half rings and add to the rest of the vegetables.
- Finely chop the pepper, having previously cleared it of seeds and membranes. Place in a ladle or small saucepan.
- Pass the garlic cloves through a press and place them with the pepper.
- Add sugar and dry spices to the garlic and pepper, pour in oil, water and soy sauce. Mix well.
- Heat the sauce until it boils. Pour it over the vegetables.
- Stir the vegetables, cover with a plate, and place a jar of water on top. Leave to marinate for two hours. After the specified time has passed, remove the load and move the salad to the refrigerator or serve.
An appetizer prepared according to this recipe can be stored in the refrigerator for a week. if you love spicy dishes, you can cook it 2-3 times more than indicated in the recipe. The salad will appeal to fans of Korean cuisine.
How to decorate cabbage and carrot salad
Cabbage and carrot salad is an every day snack. Most often, housewives do not think about its design, but serve it in a large salad bowl or small vases without any decoration. However, if you want to decorate the cabbage-carrot salad, you can find a design option suitable for this appetizer.
- Place lettuce leaves on a large plate, place the prepared appetizer on them, and garnish with a sprig of fresh parsley on top. Such simple decor will perfectly emphasize the unpretentious nature of the snack and its fresh taste.
- Often the salad includes sweet peppers, cucumbers and other products. They can be cut into strips and placed in a circle on the salad. Cucumbers, radishes, apples or other ingredients cut into circles, half rings and slices can be placed on the edge of the dish. It is important not to use products for decoration that are not included in the snack. An exception can be made for greens and lemon.
- Boiled carrot flowers or fresh cucumbers will give a salad with cabbage and carrots a festive look. Vegetables are cut into thin slices, one of them is rolled into a tube, the others are placed around it like petals. The result is a rose that can be placed on or next to the salad. Parsley is used instead of leaves.
Decorating a salad using any of the above methods does not require much time or great culinary skill. You can arrange a snack this way, even if you prepared it on a weekday as an addition to a regular family dinner.
Cabbage and carrot salad is easy to make from available ingredients. It can be prepared all year round, choosing different recipes for variety. The appetizer is healthy and can serve as a separate dish or be used as a side dish. It goes well with meat and fish dishes, poultry meat.
Cabbage salad with carrots is a dish that will perfectly complement both lunch and dinner. For a holiday table, it is, of course, rustic. But for a quiet family feast - just right! No vinegar or harmful mayonnaise or other untested store-bought products. Only fresh and hand-selected vegetables.
This dish will fit well into the menu of those who adhere to the rules of proper nutrition.
Cabbage salad with carrots without vinegar - recipe with photo
Ingredients:
- cabbage - 0.5 pcs.;
- carrots - 1 pc.;
- lemon - 0.5 pcs.;
- vegetable oil - 3-4 tbsp. L.;
- salt - 1 tsp. or to taste;
- ground black pepper - 1 pinch.
How to cook with photos step by step
1. The cabbage must be chopped very finely. You can do this with a sharp kitchen knife or take advantage of various special devices. Cabbage feathers should be kneaded with your hands. The head of cabbage for this salad should be elastic; its leaves contain more juice.
2. Peel and grate the carrots using a grater with large holes. You can grate it finely, but the orange straws of the vegetable will get lost in the cabbage jungle.
3. Squeeze all the juice from half a lemon. If lemon seeds suddenly fall into the salad, they should be removed. It is unlikely that they will appeal to someone who suddenly migrates from the salad bowl to the plate. The remaining zest and pulp are not needed. It is better to use them in some baked goods.
4. Add salt and pepper to the vegetables. Here the proportions can be adjusted to suit your tastes. It's better to add a little salt and pepper. After taking the sample, no one will forbid you to add more.
5. Season the cabbage and carrot salad with vegetable oil and mix well. Can be used as usual in our latitudes sunflower oil, and splash a little foreign olive oil.
This salad is best friend for those who watch their diet and figure. Many vitamins in fresh vegetables and vegetable oil will help the body work like clockwork.
Also try to cook
Famous philosopher and mathematician Ancient World Pythagoras wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.
Not much has changed since then and we continue to love her in all her forms. A special place “in these types” is occupied by salads, of which there are simply a huge variety at present.
A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.
As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.
And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - great mood and in good spirits!
And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.
This option is especially good from fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.
We will need:
- cabbage - 0.5 kg
- fresh cucumber – 2 pcs.
- dill - 50 g
- green onions - 2 - 3 stalks
- vegetable oil (preferably olive)
- vinegar 9% - 0.5 - 1 teaspoon
- sugar - 0.5 tsp
- salt - 0.5 tsp
Preparation:
1. Remove the top coarse leaves from the fork and finely chop the product.
2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.
3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.
Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.
4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.
But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.
5. Cut off the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.
Leave a little chopped dill and onion to sprinkle on the finished dish.
6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.
This way, all the ingredients will mix better and more evenly with the dressing.
7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.
Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.
We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.
8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.
9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.
Everything should not only be tasty, but also served beautifully, neatly and tastefully!
Here is such a simple, but at the same time the most delicious option we got.
It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.
Cafe cabbage with carrots and vinegar
We will need:
- white cabbage – 500 gr
- carrots - 1 pc.
- onions - 1 piece (small)
- vinegar 3% - 2 tbsp. spoon
- vegetable oil - 2 tbsp. spoon
- sugar - 1 teaspoon
- salt - to taste
Preparation:
1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.
One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.
2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.
At this stage, you need to leave it for a while to let it sit and salt.
3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.
4. Place all vegetables in a bowl.
5. Prepare the dressing. To do this, mix vinegar, oil and sugar.
6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.
The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.
7. The finished dish can be sprinkled with fresh chopped dill if desired.
The dish turns out so tasty that until you eat it all, you won’t be able to stop.
And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Can you imagine, from the most ordinary products it turns out simply incredible? tasty dish! And needless to say, it’s not only tasty, but also healthy.
The same cabbage as in the cafeteria. Another recipe
Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.
And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.
Salad with lemon juice and soy sauce
I first tried this salad at a friend’s birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.
We will need:
- white cabbage – 300 gr
- cucumber - 1 piece (small)
- tomato - 1 pc.
- lemon - 1/4 part
- soy sauce - 1 tbsp. spoon
- olive oil - 2 tbsp. spoons
- salt - to taste
- sugar - 1 teaspoon
- parsley - for decoration
Preparation:
1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.
2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.
However, do not overdo it; the cabbage should not turn into mush.
3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.
Transfer the grated cucumber to a bowl.
4. Cut the tomato into smaller cubes or strips.
5. Mix all ingredients and taste if there is enough salt. If not, add salt to taste.
6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.
Then pour in a spoonful soy sauce and add sugar. Stir the mixture until it dissolves.
7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.
8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.
Spicy salad with garlic and mayonnaise
And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.
- cabbage - 500 gr
- garlic - 3 - 4 cloves
- mayonnaise or sour cream - 200 g
- cranberries - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.
2. Grind with salt until the juice comes out.
3. Grind the garlic using a press or simply grind it in a mortar. Add it to the bowl.
4. Mix everything and season with mayonnaise or sour cream.
5. Stir, then carefully place in a dish. Garnish with cranberries.
Eat immediately. In this version, it is better to cook at once. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.
Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.
It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.
Cabbage salad with carrots and green peas
You will need:
- cabbage - 350 gr
- carrots - 50 gr
- green peas - 100 gr
- mayonnaise - 100 gr
- boiled egg - 1 pc.
- greenery
- salt - to taste
Preparation:
The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.
1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.
If desired, the forks can be washed under running water cold water. Then dry with paper towels and cut into thin strips.
2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.
3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.
4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.
Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.
5. Gently mix and season with mayonnaise.
6. Before serving, chop the herbs, dill or parsley and sprinkle generously on top.
Serve and eat with pleasure.
I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.
Green apple salad
When you don’t want to season the salad with vinegar, then you can use it for sourness green apple. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.
We will need:
- cabbage - 500 gr
- apple - 1 - 2 pcs
- carrots - 1 pc.
- onion - 1 piece (small)
- sour cream - 0.5 cups
- poppy seed - 1 teaspoon
- sugar - to taste and desire
- salt, pepper - to taste
- greens - for serving
Preparation:
You can simply combine all the ingredients using one of the methods I described above. And you can prepare the dish in a very unusual way.
1. Chop the cabbage into small strips. Add salt to taste.
Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.
2. Strain the resulting juice and place the vegetable in a bowl.
3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.
4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.
You don’t have to use poppy seeds, but look how much more positive the dish looks.
5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Stir and season with sour cream dressing.
6. Place the salad in a deep plate or flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.
To make the dish look more beautiful, you can use fruit of a brighter color for decoration.
It can be cooked without preheating the cabbage.
Recipe with smoked sausage with mayonnaise
This option is prepared less often than vitamin ones. But if you want a dish with more calories, here is the recipe.
We will need:
- cabbage - 500 gr
- smoked sausage – 200 gr
- mayonnaise - 100 gr
- salt, pepper - to taste
- greens - for decoration
Preparation:
The recipe is very simple and easy. It will take no more than 10 minutes to cook it.
1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.
2. Place everything in a bowl and grind with salt until the first juice appears.
3. Mix one and the other and season with mayonnaise.
4. Add a little pepper. Stir and serve.
The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.
“Pastel” of cabbage and beets
This salad is prepared very simply and quickly. And this interesting name he got it because he cleanses the intestines well. Also, with this combination it is good to go out of any diet.
The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or winter. And of course it is worth saying that although it is simple, it is very tasty.
In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.
And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add to it boiled beans, and all the other ingredients that we usually add to the vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.
By the way, recently on the Internet I came across the site “Fry - Steam”, where I found a lot delicious recipes our favorite dish is vinaigrette. I highly recommend reading it. Before this, I always cooked it according to only one recipe.
“Winter” vegetable salad with radish
In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, they can be replaced with a vegetable that is more useful in winter - radish.
It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.
We will need:
- cabbage - 300 gr
- radish - 1 piece (small)
- carrots - 1 piece
- mayonnaise - 2 tbsp. spoons
- sour cream - 2 tbsp. spoons
- salt and sugar - to taste
Preparation:
1. Peel the cabbage from the top leaves and chop it into very thin strips.
2. Sprinkle with salt and grind until juice forms and is slightly soft.
3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.
4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add as needed.
5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, but I like it when this particular salad is dressed with both.
Sour cream will give a slight sourness and mayonnaise will soften the taste of the bitter radish. And the combination will result in a balanced and harmonious taste.
If you decide to season it only with mayonnaise, then add a little vinegar or a tablespoon of lemon juice.
You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when serving.
“Autumn” salad with turnips and cranberries
If we are preparing a salad with radishes, then why not prepare it with turnips.
We will need:
- cabbage - 200 gr
- carrots - 1 pc.
- turnip - 1 piece
- cranberries - 1 cup
- honey - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Finely chop the cabbage, add salt and rub with your hands to make it softer.
2. Peel the carrots and turnips and grate them on a medium grater.
3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.
If the cabbage is quite tough and gives little juice, you can add a little olive oil to the salad.
Fresh cabbage salad in Hungarian style
We will need:
- cabbage - 100 gr
- boiled potatoes - 2 - 3 pcs
- grated horseradish - 2 tbsp. spoons
- lard - 50 - 70 g
- lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
- vegetable oil - to taste (2 - 3 tablespoons)
- salt, pepper - to taste
Preparation:
1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.
2. Cut the potatoes into small cubes, cut the bacon into thin strips.
3. Combine all ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.
Eat with pleasure.
“Summer” salad with egg and bell pepper
And this option is very tasty in the summer, when vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And delicious, of course.
We will need:
- fresh cabbage - 300 gr
- tomatoes - 2 pcs.
- bell pepper - 2 pcs
- boiled eggs - 2 pcs
- vegetable oil - 2 tbsp. spoons
- vinegar 3% - 1 tbsp. spoon
- mustard - 1 teaspoon
- salt - to taste
- greens - for decoration
Preparation:
1. Peel the forks and chop into small strips. Lightly knead with your hands.
2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.
3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.
4. Divide the eggs into yolks and whites. Cut the whites into strips and grate the yolks on a fine grater.
5. Prepare the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.
6. Combine vegetables and egg whites. Top with dressing. Garnish with grated yolks and herbs.
The salad is ready, you can serve and eat.
Uzbek cabbage salad with meat and radish
And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.
We will need:
- boiled meat - 200 g
- cabbage - 200 gr
- radish - 2 pieces
- carrots - 1 pc.
- cucumber – 1 – 2 pieces (small)
- egg - 3 pcs
- mayonnaise - 0.5 cups
- parsley - 1 bunch
- salt - to taste
- vinegar 3% - 1 tbsp. spoon
Preparation:
1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.
2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.
3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water and let the radish dry a little.
4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.
5. Chop the cabbage into thin strips and rub with salt to make it softer.
6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use large specimen, then it will need to be peeled.
Cut the stems off the parsley and chop. Leave a couple of branches for decoration.
7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, sliced eggs and pieces of meat.
Serve and eat with pleasure!
This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on festive table. The guests will be delighted.
Spicy cabbage with cherry tomatoes and celery
And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.
We will need:
- cabbage - 500 gr
- celery stalk 1 piece
- cherry tomatoes - 5 - 6 pcs
- dill - 0.5 bunch
- green onions -0.5 bunch
- ground red hot pepper - a pinch
- salt - to taste
For refueling:
- horseradish - 2 teaspoons
- hot Tabasco sauce -0.5 - 1 teaspoon
- mustard - 1 tbsp. spoon
- wine vinegar - 2 teaspoons
- vegetable oil - 5 tbsp. spoons
- salt - to taste
Preparation:
1. Chop the cabbage into thin strips and rub with salt until soft.
2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.
3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.
4. Mix all ingredients for the sauce.
You can also chop a regular tomato instead of cherry tomatoes.
If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.
Vegetable salad “Tenderness” with canned corn
This option is not only tasty, but also very beautiful. It uses brightly colored ingredients which makes it look quite delicious!
We will need:
- cabbage - 300 gr
- cucumber – 1 – 2 pcs
- bell red pepper - 1 pc.
- canned corn - 0.5 cans
- dill - 0.5 bunch
- salt, pepper - to taste
Preparation:
1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.
2. Cut cucumbers and sweet peppers into neat strips. Chop the dill.
3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.
4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.
"Double cabbage"
We will need:
- white cabbage – 150 gr
- red cabbage - 150 gr
- green onion - 2 stalks
- wine vinegar (white) - 2 teaspoons
- olive oil - 2 - 3 tbsp. spoons
- mustard - 0.5 teaspoon
- cumin seeds - 1 teaspoon
- salt - to taste
Preparation:
1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.
2. Chop the green onions and add to the slicing.
3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.
4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.
That's how many interesting and tasty options we came up with.
Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, With boiled fish and even with sprats. Any cheese would also pair well with our main ingredient today.
Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.
But today we will limit ourselves to this, and there will be another article with these varieties.
And I'll leave it at that. If you find interesting recipes for yourself, and you liked the article, share it on in social networks. Let everyone also choose a recipe to their liking.
Bon appetit!