Greetings to all my blog subscribers and readers! Today I want to tell you how you can prepare very simple, healthy and incredibly tasty salads from fresh cabbage.
I really love this snack. Moreover, when young and juicy heads of this vegetable begin to be sold at the market, fate itself dictates that this fruit be included in the diet.
Recipes for preparing this dish a large number of. Well, probably because cabbage has won the hearts of many people and various dishes are made from it. I suggest looking at proven cooking methods.
And before we begin, I would like to say a few words about the usefulness of the vegetable:
- the fruit contains a large amount of vitamins and useful microelements, among them folic acid, B vitamins, pantothenic acid, potassium, calcium, phosphorus.
- cabbage leaves are rich in vitamin C;
- this culture compensates for the lack of an antitumor substance;
- the vegetable also stimulates cell regeneration, helps improve the functioning of the gastrointestinal tract, and also strengthens the walls of blood vessels and normalizes heart function;
- Cabbage juice helps with diseases such as kidney stones, gout and protects the intestines.
Prepare a salad of fresh cabbage and carrots with vinegar, just like in a cafeteria
Let's start studying the most popular recipes. The first option is truly the most delicious, as it undergoes a rapid heat process and light marinating.
For such a snack, choose a fresh and juicy head of cabbage.
Ingredients:
- Fresh white cabbage - 0.5 kg;
- Carrots - 1-2 pcs.;
- Vinegar 6% - 2 tbsp. spoons;
- Sugar - 1 tbsp. spoon;
- Salt - 1 teaspoon;
- Vegetable oil - 2-3 tbsp. spoons.
Cooking method:
1. Chop the cabbage into thin strips.
It is very important to chop the vegetable correctly. The thinner the better.
2. Place the prepared “strips” in a deep plate and add vinegar and salt. Mix the contents thoroughly.
3. Transfer the workpiece into a frying pan and place on maximum heat. Stirring the mixture continuously, simmer for only 2 minutes and immediately remove from heat.
4. Grate the carrots on a coarse grater or chop them into thin strips. Add to cabbage.
5. Add sugar to the warm contents and mix everything. Only after this add vegetable oil and mix again.
6. Place the dish in the refrigerator. You can taste it after two hours.
By the way, the next day the snack will be even tastier!
Delicious cabbage salad with sweet apple
The next option is not quite classic, but very useful. Since in addition to the main vegetable, the composition also includes carrots, cucumbers, peppers and even an apple.
Ingredients:
- White cabbage - 1 pc.;
- Carrots - 1 pc.;
- Apple - 1 pc.;
- Cucumber - 1 pc.;
- Sweet pepper - 1 pc.;
- Dill - 1 bunch;
- Salt - 1 teaspoon;
- Sunflower oil- 4 tbsp. spoons.
Cooking method:
1. Wash the head of cabbage and cut into thin strips.
2. Wash and peel the carrots too. Grate on a coarse grater.
3. Salt the chopped vegetable and add carrots. Use your hands to crush the contents so that the juice appears.
4. Wash the cucumber and apple, cut into strips. The pepper can be chopped into cubes or into thin slices. Finely chop the greens.
5. Add these products to cabbage and carrots.
6. Mix everything well, but with a spoon.
To add flavor to the salad, you can use unrefined flavored oil.
Fresh cabbage salad with cucumber. It turns out very tender
I also like to make food using the following method. I like that it turns out especially juicy and spring-summer. Lemon juice can be added as desired.
Ingredients:
- Juicy white cabbage - 1 pc.;
- Cucumber - 2 pcs.;
- Dill - 1 bunch;
- Lemon juice - 1 tbsp. spoon;
- Sugar - 1 teaspoon;
- Salt - to taste;
- Vegetable oil - 3 tbsp. spoons.
Cooking method:
1. Wash the vegetables and dry them.
2. Finely chop the dill. Cut the cucumbers into slices or thin strips. Alternatively, you can grate them on a coarse grater.
3. Chop the head of cabbage into thin strips and be sure to knead it with your hands, so the vegetable will not be tough and will give more juice.
Cabbage can be grated on a special grater.
4. Mix all products and pour lemon juice. Add sugar and salt, stir. Refuel vegetable oil.
Quick snack of fresh cabbage and carrots
Well, this recipe is the most traditional and classic. Everyone knows him: from young to old. The main thing is not to forget our culture of shaking hands well.
Ingredients:
- Cabbage - 1 pc.;
- Large carrots - 1 pc.;
- Salt - to taste;
- Vegetable oil - 3-4 tbsp. spoons.
Cooking method:
1. It is important to cut the forks correctly. It is better to chop into thin strips. Add a little salt and knead with your hands.
Do not use rough leaves or stalks.
2. Grate the carrots on a coarse grater or cut into thin strips.
3. Mix the ingredients, add salt to taste and season with vegetable oil.
Cabbage salad with crab sticks and corn
But here is an option for a treat, so to speak. You will need: canned corn - 1 can; fresh cucumbers - 2 pcs.; eggs - 4 pcs.; cabbage - 300 gr.; crab sticks - 200 gr.; mayonnaise.
How to make fresh cabbage salad with sausage
If you want a more satisfying snack, then it’s time to add a meat component to it. This technology is a success. At least I still don’t know a single person who wouldn’t like this dish.
Ingredients:
- Cabbage - 500 gr.;
- Smoked sausage - 200 gr.;
- Mayonnaise - 100 gr.;
- Salt, pepper - to taste;
- Greenery - for decoration.
Cooking method:
1. Clean the head of cabbage from the top leaves and wash. Then chop into strips. Add salt and rub everything with your hands.
2. Cut the sausage into thin slices.
Sausage can be boiled, smoked or servedlat. Meat or chicken, and even sausages are also suitable.
3. Combine the ingredients together, add mayonnaise. Season a little and move around. Decorate everything with greenery.
Fresh cabbage salad with tomatoes and cucumbers
Well this a real holiday abdomen). And the most summer look, because fresh cucumbers and tomatoes combined with juicy cabbage simply delicious!
Ingredients:
- Cucumber - 150 gr.;
- Tomato - 150 gr.;
- White cabbage - 70 gr.;
- Vegetable oil - 2 tbsp. spoons;
- Greens - 1 bunch;
- Lemon juice - 1/2 tbsp. spoons;
- Salt - to taste;
- Ground black pepper - to taste.
Cooking method:
1. Wash all vegetables and dry.
2. Cut the cucumbers and tomatoes into medium cubes.
3. Shred the cabbage thinly. Combine all vegetables in a deep bowl.
4. Now add salt and pepper, add lemon juice.
Video of preparing salad with cabbage and beets
As I said above, our culture is very beneficial for the intestines, which means it is ideal for those losing weight. Therefore, the next video is especially for those who are prone to obesity or are on a diet. Of course, the dish can be eaten by everyone else. A raw beets, can be replaced with boiled one.
Chicken salad recipe
And for you, a variation of the salad, so to speak, but instead Chinese cabbage use white cabbage. Again, everything is incredibly tasty and healthy, because chicken breasts not at all greasy.
Ingredients:
- Chicken breast fillet - 500 gr.;
- White cabbage - 400 gr.;
- Cheese - 100 gr.;
- Crackers - 70 gr.;
- Mayonnaise, salt - to taste.
Cooking method:
1. First, boil the chicken breasts in salted water until tender.
2. Take them out and cool.
3. Finely chop the head of cabbage and add salt.
4. Now press the contents with your hands so that the juice appears.
5. Chicken fillet cut into cubes and add to cabbage.
6. Grate the cheese on a medium grater and add to the bowl.
8. Place the dough on serving plates and sprinkle crackers on top.
- Choose a fresh and young head of cabbage;
- Do not use rough or bad leaves;
- Remove the stalk;
- Always shred into thin strips;
- Be sure to add some salt to the chopped cabbage and pat it down with your hands before adding the other ingredients;
- You can combine and add any vegetables and spices, do it to your taste;
- The most useful dressing is vegetable oil.
But in fact, this snack cannot be spoiled, so cook with pleasure and for your health!
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Cabbage is easy delicious vegetable, which only improves its taste in combination with some fruits, berries and vegetables. It also goes well with poultry, meat products and sausages. The best dishes were created from simple but effective ingredients, and cabbage is one of them. Want to know the most delicious recipes? Read this page more carefully.
Recipe one: Salad with parsley
A simple, tasty and affordable salad that can be prepared quickly and eaten late in the evening, as it does not harm the figure. What could be simpler than chopping cabbage and greens, and then seasoning with a drop of oil? Try it and enjoy the taste!
We will need:
- 400 g cabbage;
- 10 ml. vinegar;
- 20 grams of parsley;
- 1 tsp salt;
- ½ tsp. black pepper.
Preparation:
- Finely chop the cabbage, sprinkle with salt, pour in a drop of vinegar;
- After a couple of minutes, rub the mixture with a wooden spoon or spatula;
- Rinse the parsley and dry thoroughly. Chop finely.
- Add parsley, black pepper, oil to the cabbage;
- Mix the ingredients and season with salt to taste. White cabbage salad is ready!
Recipe two: Salad with prunes
The tasty, juicy, sweetish taste of this salad will be remembered by you for a long time, only if, of course, you do not cook it very often. The ingredients are simple and require no fuss to prepare, just chop and then mix all the ingredients. Go ahead and add your own ingredients, change the recipe and play with taste.
We will need:
- 385 grams of cabbage;
- 55 grams of carrots;
- 1 tsp Sahara;
- 100 g prunes;
- 2 tbsp. lemon juice.
Preparation:
- First you need to sort out the prunes, rinse them better, and soak them in boiling water to swell. Then you need to remove the seeds from the pulp and cut into thin slices;
- Chop the cabbage, sprinkle with granulated sugar, rub well in your hands until the juice appears, then squeeze it out;
- Grate the carrots, but wash them first and peel off the skin;
- Now all that remains is to assemble the white cabbage salad. Add carrots and prunes to the main ingredient, mix everything together, add lemon juice. Ready!
Recipe three: Salad with cumin
A delicious cabbage salad with a fruity flavor will delight those with a sweet tooth and children. If you don't know how to get your baby to eat healthy vegetables, take note of this recipe. It is incredibly tender, juicy and aromatic.
We will need:
- 385 grams of young cabbage;
- 1 tsp caraway;
- 50 ml berry juice;
- 3 tbsp. spoon of linden honey.
Preparation:
- Finely chop the cabbage and sprinkle with caraway seeds. Then take a rolling pin, a kitchen hammer or a potato masher and grind thoroughly until soft. The more. The more tender the salad will be. Drain the resulting juice;
- Pour in berry juice, leave to soak for half an hour;
- Add honey and mix. That's all!
Recipe four: Salad with nuts and apples
Another great recipe for picky kids and sweet-toothed adults. Sweet fruits combined with cabbage give the salad an amazing taste, and the delicate aroma of citrus fruits and light sourness add chic. Try it, you might like it!
We will need:
- 385 grams of cabbage;
- 180 grams of apples;
- 95 grams of walnut kernels;
- 2 tbsp. lemon juice;
- 1 tsp Sahara;
- 1/2 tsp. cinnamon;
- Salt.
Preparation:
- First you need to finely chop the cabbage and mash it until tender;
- Then cut the cored apples into strips;
- Fry the nuts in a hot, but without fat, frying pan. Crush them a little;
- Add nuts (2/3) with cinnamon to the cabbage, add apples there, mix the ingredients;
- Season the salad mixture with lemon juice. Sprinkle with granulated sugar;
- When serving, sprinkle with remaining nuts.
Recipe five: Apple and carrot salad
Simple, juicy and delicious salad – best start for morning or end working day. Sweetness and freshness invigorate, give strength and provide comfort in the stomach. And the lightness of this dish allows you to use it as a dietary dish, without worrying about calories.
We will need:
- 375 grams of cabbage;
- 85 grams of carrots;
- 130 grams of sweet apples;
- 1 tbsp. l. vinegar;
- Salt and sugar - to taste.
Preparation:
- Chop the cabbage very finely and rub it in your hands;
- Wash the carrots, cut off the skin, chop into thin strips;
- Wash the apples and peel off the skin. Remove seeds and core. Cut into strips;
- Mix all ingredients with salt and vinegar. Add granulated sugar to taste.
Recipe six: Salad with apples and celery
This aromatic salad will certainly be appreciated by those who prefer to restore their figure through diets. Celery has fat-burning properties, just like cabbage itself. And apples satisfy hunger quite well by “deceiving” the brain with a small amount of glucose. Yes and as a simple lung This salad is very good for dinner.
We will need:
- 390 grams of cabbage;
- 45 grams of celery stalk;
- 120 grams of apples;
- 40 ml 3% vinegar;
- 2 tsp Sahara;
- Salt.
Preparation:
- Finely chop the cabbage, add salt, grate a little until juice forms. Squeeze out the liquid;
- Rinse and peel the apples. Remove core, cut into slices;
- Chop the celery into strips;
- Mix all ingredients, add granulated sugar and vinegar.
Recipe seven: Salad with apples and tomatoes
Juicy, satisfying, incredibly tender salad of ideal quality light dinner. If you don’t have time for long cooking, this recipe will certainly help you out, leaving your family full and satisfied.
We will need:
- 240 grams of fresh cabbage;
- 90 grams of tomatoes;
- 130 grams of sweet apples;
- 45 grams of red sweet onion;
- 55 ml unclarified apple juice;
- 3 ml lemon juice;
- Salt.
- 2 tsp Sahara.
Preparation:
- The cabbage needs to be chopped finer, and then ground with salt or beaten;
- Wash the tomatoes, cut into cubes;
- Do the same with apples, first remove the seeds and cut off the skin;
- Peel the onion, rinse, chop into cubes;
- Add all ingredients to a bowl, pour over salad apple juice, leave to brew for a while;
- Add a pinch of sugar, a drop of lemon juice, mix the ingredients. Ready!
Recipe eight: Salad with red cabbage, horseradish and cucumber
Unlike previous delicate salads, this one has a powerful masculine character and the spicy taste of horseradish. If you like spicy vegetables, then be sure to cook it. Please note that the amount of spicy ingredients can be changed.
We will need:
- 175 grams of white cabbage;
- 175 grams of red cabbage;
- 1 medium carrot;
- 2 fresh cucumbers;
- 40 grams of natural horseradish;
- 10 ml. vinegar;
- 2 tsp Sahara;
- 2 tsp salt;
- 5 tbsp. vegetable oil;
- ½ cup sunflower seeds;
- ½ tsp. ground white pepper.
Preparation:
- Sort all the cabbage, chop it smaller;
- Wash the carrots, peel off the skin, grate on a fine grater;
- Wash the cucumber, trim the skin, cut into strips;
- Mix all the vegetables together to combine the flavors;
- Peel the seeds and heat them in a dry frying pan for flavor;
- Grate the horseradish after peeling it;
- Mix horseradish with vinegar, sugar and butter. Pour this mixture over the remaining ingredients;
- Season the entire mixture with salt and pepper;
- Just before serving, sprinkle the top of the dish with fried seeds.
White cabbage salad is a traditional and beloved dish that has long been a frequent guest on the table. There are plenty of ways to prepare it! We eat cabbage raw, boil it, fry it, ferment it, and even squeeze the juice... That’s why there are a lot of cabbage salads!
Due to the fact that cabbage can easily be combined with almost everything known to man products, you can find (or come up with) enough salad variations. And for the everyday menu, and on the holiday table, as well as for dietary days or for replenishing strength after illness - cabbage can be used in any situation.
It is worth remembering that cabbage is the only product in which, as a result of heat treatment, the amount ascorbic acid increases! Those. in a stewed or boiled state, it is more useful than fresh.
Although most well-known and practice-tested salad recipes are prepared from fresh cabbage, the taste and benefits remain quite high. We offer an assortment of traditional and exotic cabbage salads.
How to make white cabbage salad - 15 varieties
Traditional - because it is familiar to everyone, and Slovenian - because it consists of vegetables that are grown in the temperate climatic latitudes of Russia.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.3 kg;
- Onion - 1 piece;
- Greens (to taste) - 1 bunch;
- Salt - 0.5 tsp;
- Sugar - 1 tsp;
- Vinegar - 1 tbsp;
Preparation:
Peel the cabbage from the outer outer leaves, rinse under running water and finely chop.
Peel the carrots, wash and grate on a Korean (or any other) grater.
Finely chop the greens and onions.
Mix cabbage, carrots, greens in a large container and mash/grind thoroughly with your hands until juice appears. Now leave the food for 30 minutes to allow even more juice to appear. And only then add salt, sugar, olive oil and you can serve it to the table. Bon appetit!
When summer is in full swing, you really want a fresh, crispy and aromatic salad! Cabbage and tomatoes are the perfect tandem. It doesn't take long to cook, but everyone eats it with pleasure.
Ingredients:
- Cabbage - 1 kg;
- Greens (parsley, dill, cilantro, etc.) - 1 bunch;
- Onion - 1 piece;
- Apple vinegar - 1 tbsp;
- Salt, sugar - to taste;
- Sunflower oil - 2-3 tbsp.
Preparation:
Wash the cabbage, dry and chop. Mix with your hands to release the juice and let stand for 15 minutes. If you add salt and sugar at once, the juice will appear faster.
Wash the tomatoes, dry them, cut off the stems and cut into cubes.
Finely chop the greens and onions.
Mix vegetables and herbs and season with vinegar and oil. Now you can serve it to the table!
If you make the quantity of tomatoes large, the salad will turn out even more elegant.
Aroma and bright colors This salad will make even a sad person smile! These are real summer fireworks!
Ingredients:
- Cabbage - 1 kg;
- Yellow and red tomatoes - 0.5 kg;
- Sweet yellow-red pepper - 3 pcs;
- Greens - 1 bunch;
- Yalta onion (red) - 1 piece;
- Salt/sugar - to taste;
- Apple cider vinegar - 1-2 tbsp;
- Sunflower oil - 3-4 tbsp.
Preparation:
Wash the white cabbage, remove the top leaves and chop finely.
Add salt/sugar and rub the cabbage with your hands.
Cut the tomatoes into cubes, pepper into strips.
Finely chop the greens and onions.
When the juice comes out in the cabbage, add the rest of the vegetables and herbs to the container, and season the salad with vinegar and oil.
A great addition to this salad would be a cucumber.
When cutting sweet peppers, try to point the knife not perpendicularly, but at an angle to the surface of the pepper. This way the cut is wider and there is more pulp, which means the aroma and taste of the pepper is more pronounced.
In Korean, housewives can cook not only carrots, but also cabbage. By the way, there is also a place for carrots in this salad.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.5 kg;
- Sugar - 100 g;
- Sunflower oil - 100g;
- Salt - 1.5 tbsp;
- Water - 100 g;
- Ground red pepper - 1 tsp;
- Coriander - 1 tsp;
- Vinegar essence (70%) - 2 tbsp.
Preparation:
Cut the prepared cabbage into 2x2 cm squares.
Grate the carrots on a Korean grater.
Mix water + salt + sugar + olive oil + spices in a container and bring almost to a boil.
In a wide saucepan, place alternating layers: cabbage - carrots and pour the prepared marinade over each layer. When all the cabbage has been used, cover with a clean plate and put under pressure (you can use a bolon with water).
Leave it overnight - and by morning the Korean-style kaputa is ready!
Cabbage salad according to this recipe is a godsend for the thrifty housewife! There is nothing foreign here - just a standard set of ingredients for sauerkraut. But…
Ingredients:
- Cabbage - 3 kg;
- Carrots - 1 kg;
- Sweet pepper - the more, the tastier!
- Water - 1 l;
- Salt - 1.5 tbsp;
- Sugar - 1 tbsp.;
- Sunflower oil - 1 tbsp.;
- Vinegar - 2/3 cup;
- Cumin - 1 tbsp.
Preparation:
Chop the cabbage, grate the carrots, cut the pepper into rings. Mix all vegetables in a container and add cumin.
Boil water separately, add salt, sugar, butter. When the brine boils again, remove the gas and pour in vinegar.
Place the cabbage mixture tightly in a container and periodically pour hot brine over it. Place a weight on a plate on top. The cabbage will be ready when the brine has cooled completely!
The minimum components of this salad do not spoil its rich taste and benefits at all!
Ingredients:
- Cabbage - 2.5 kg;
- Beetroot - up to 1 kg;
- Hot pepper - 1-2 pcs;
- Salt - 1 tbsp;
- Vinegar (9%) - 1 tbsp.
Preparation:
Cut the head of cabbage into 4-5 pieces along the stalk. Carefully cut off the stalk, but do not separate the cabbage into leaves.
Cut the beets into strips, the pepper into rings.
Do not select the seeds in the pepper - they contain the maximum aroma and taste!
Place all the vegetables in an enamel (not metal!) pan.
Boil 1.5 liters of water with salt, pour in vinegar and immediately (!) remove from heat. Pour almost boiling marinade over the vegetables, cover with a plate and put on pressure (bolon with water). Let the cabbage stand for up to 4 days at room temperature- and you're done!
Cabbage has always been famous for its ability to nourish the body and at the same time remove all unnecessary substances (waste, toxins, etc.). While on a diet, this is an indispensable product. How to please yourself with a tasty and low-calorie salad - see here:
Ingredients:
- Cabbage - 300 g;
- Fresh cucumber - 200 g;
- Green onions - 1 small bunch;
- 1 can of canned corn;
- Sunflower oil - 2 tbsp;
- Vinegar - 1 tbsp;
- Salt - to taste.
Preparation:
Finely chop the cabbage, mash it well, season with vinegar and salt and leave to marinate.
Chop the cucumber and onion.
Mix all the vegetables, herbs, add canned corn and season with oil.
Cabbage is a universal product and goes with almost everything. You can easily please your guests with an amazing salad if you prepare this:
Ingredients:
- Cabbage - 300 g;
- Smoked sausage - 200 g;
- Onion - 1 piece;
- Mayonnaise - 4-5 tbsp.
Preparation:
Chop the cabbage, cut the sausage into strips, finely chop the onion.
Mix everything and season with mayonnaise.
It is advisable to let this salad stand for 30 minutes in the refrigerator - this will make the taste more intense.
Actually, Peking cabbage is white cabbage, only with more delicate leaves. That is why it is more often used in preparing salads and gives dishes a delicate, refined taste.
Ingredients:
- Cabbage - 1 kg;
- Smoked sausage without lard - 200 g;
- Eggs - 3 pcs;
- Sour cream and mayonnaise - 3 tbsp each.
Preparation:
Chop the cabbage, removing the dense parts of the stems from the leaves.
Boil and chop the eggs.
Cut the sausage into small slices.
Mix everything and season with sour cream and mayonnaise sauce. You can add salt to taste.
This classic salad from Chinese cabbage. The recipe can be supplemented with canned corn or green peas, crab sticks, canned pineapple, fresh cucumber and other research.
We prepare an exotic Chinese salad from familiar products!
Ingredients:
- Peking cabbage - 200g;
- Green onions - several feathers;
- Raw eggs - 3 pcs;
- Ham (or boiled meat) - 200g;
- Cucumber - 150g;
- Chili pepper - 1 piece;
- Soy sauce - 3 tbsp;
- Sesame oil - 2 tbsp.
- Lemon juice - 2 tbsp;
- Sugar - 1 tbsp;
- Roasted sesame seeds - 1 tbsp.
Preparation:
You need to start by preparing special Chinese pancakes: beat the egg with salt and pour into a heated and oiled frying pan. Fry on both sides. 3 eggs should make 3 pancakes.
Cut cabbage, cucumber, pepper, ham into strips.
Place the pancakes on top of each other and roll them into a roll, and then from the end we begin to cut the roll into thin strips.
The salad looks quite original and unusual precisely due to the rules for cutting the ingredients. You need to try to cut everything into thin strips.
Sauce: mix soy sauce, sesame oil, lemon juice, sugar (until completely dissolved).
Pour the sauce over the salad and mix well. Add sesame seeds and mix again.
Place the prepared salad on a flat plate and sprinkle sesame seeds on top. Bon appetit!
This salad takes 10 minutes to prepare and looks quite beautiful on the table.
Ingredients:
- Cabbage - 0.5 kg;
- Carrots - 1 piece;
- Canned green peas - 0.5 cans;
- Egg - 2-3 pcs;
- Dill and ground black pepper - to taste;
- Mayonnaise.
Preparation:
Chop the cabbage, cut the carrots into strips, boil the eggs and chop finely, chop the greens finely.
Mix everything, add mayonnaise, pepper, canned peas.
Mushrooms - special herbal product. In terms of calorie content, they are not terrible even for a diet menu, and in terms of their ability to saturate the body with vital microelements, mushrooms have no analogues even in meat.
Ingredients:
- White cabbage - 500 g;
- Carrots - 1 piece;
- Mushrooms - 500g;
- Pickled onion - 100g;
- Apple cider vinegar - 2-3 tbsp;
- Sunflower oil (for frying mushrooms);
- Greens, salt, ground black pepper - to taste;
- Sour cream for dressing - 3-4 tbsp.
Preparation:
Prepare the cabbage (peel the outer leaves, wash, dry) and chop into small shavings.
Also cut the carrots into thin strips (it is ideal to use a grater for Korean carrots).
Peel the onion, cut into thin strips and pour over boiling water. Leave for 10 minutes, then drain the water and add 2-3 tbsp. apple cider vinegar for marinating. The onion will be ready in 30 minutes.
Peel the mushrooms, cut into thin strips and fry in vegetable oil until golden brown. Gently squeeze out the remaining oil through a colander and cool the mushrooms.
Mix all the ingredients of this salad and season with sour cream. Leave in the cold for 1-2 hours to soak, garnish with herbs and serve.
For this recipe, the cabbage must be prepared in advance. About a day in advance, it is marinated using any quick fermentation method. This will give the salad a refined taste with sourness.
Ingredients:
- Cabbage - 500g;
- Carrots and onions - 1 piece each;
- Sunflower oil, vinegar - for pickling cabbage;
- Sunflower oil - for frying mushrooms and salad dressing;
- Herbs, spices, salt, sugar - to taste.
Preparation:
Prepare cabbage with carrots and onions by hot fermentation, strain off the brine.
Peel, chop finely and fry the mushrooms. Drain off the remaining oil.
Mix all the vegetables, add aromatic herbs and season with sunflower oil.
It is the dressing that gives this salad a special taste: it makes it both simple and festively beautiful.
This salad is simply incredibly spicy and aromatic. In a word - an overseas delicacy!
Ingredients:
- Cabbage - 500g;
- Eggplants - 300g;
- Carrots and onions - 1 piece each;
- Sweet pepper - 300g;
- Hot pepper - 1 piece (optional, of course);
- Garlic - 3-4 cloves;
- Greens (dill) - 1 bunch;
- Sunflower oil for frying - 3-4 tbsp;
- Mayonnaise - 3-4 tbsp.
Preparation:
Boil (or bake in the oven) eggplants and carrots. Let cool and cut into cubes.
Chop the cabbage and rub with your hands until the juice appears.
Cut sweet and bitter peppers into thin half rings.
Cut the garlic into small cubes (do not crush through the garlic!).
Now mix everything and add mayonnaise. Bon appetit!
It is not advisable to add salt to this salad: this way the original taste of baked vegetables and herbs is lost.
White and inexpressive-looking cabbage is completely transformed when you mix it in a salad with orange slices. And what an indescribable aroma it will be!
Ingredients:
- Cabbage - 0.5 kg;
- Orange - 1 large;
- Greens (optional) - 1 large bunch;
- Green onion feathers - 3-4 pcs;
- Olive oil - 3-4 tbsp;
- Apple cider vinegar - 2 tbsp;
- Salt (to taste).
Preparation:
Chop the cabbage and mash lightly.
Peel the orange and cut into 1x1 cm cubes.
Finely chop the greens and green onions.
In a separate bowl, mix olive oil and vinegar.
Mix everything and season with the resulting sauce. If desired, you can add a little salt or pepper.
The highlight of this salad is that the “New Year’s” taste of orange goes well with summer aromatic greens!
You can prepare various dishes from cabbage. It’s delicious to make a vitamin-rich snack or a full-fledged side dish from a fresh head of cabbage, and any fresh cabbage salad is great as a snack and with fish dishes, and to meat. If you don’t know how to make coleslaw in an interesting and tasty way, below are the most popular methods for versatile, satisfying appetizers.
Simple salad of fresh cabbage and cucumbers
The summer version of this dish turns out tasty, aromatic and healthy. It is best to eat it fresh, since after standing for several hours, the snack may lose its wonderful crunchiness.
Ingredients for 300 grams of white cabbage:
- salt;
- onion – 1 pc.;
- dill;
- cucumber – 2 pcs.;
- cilantro;
- lemon juice – 1 tbsp. spoon;
- parsley;
- oil – 2 tbsp. spoons of olive.
Preparation:
- Shred the head of cabbage.
- Add some salt and knead with your hands. The juice should come out.
- Onions and cucumbers are needed in half rings. Combine with cabbage.
- Pour in lemon juice.
- Drizzle with oil.
- Chop the greens.
- Toss into salad. Stir.
Recipe, as in the canteen - with carrots and vinegar
Another variation delicious snacks- fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all the vegetables are used fresh, it also turns out to be healthy.
Ingredients:
- vinegar - 1.5 tbsp. spoons;
- onion – 1 pc.;
- pepper;
- beets – 1 pc.;
- salt;
- red cabbage forks - 1 pc.;
- dill;
- carrots – 2 pcs.
Preparation:
- Cut the vegetables into equally short strips.
- Mix.
- Sprinkle with pepper.
- Pour in vinegar.
- Add some salt.
- Mix.
- Chop the dill.
- Sprinkle the finished dish.
Spicy salad with garlic and mayonnaise
This is the fastest way to make coleslaw. It turns out very juicy, spicy and spicy.
If you want to receive dietary option, then you can replace mayonnaise with sour cream.
Ingredients:
- garlic – 6 cloves;
- cabbage - an average head of cabbage 700 grams;
- salt;
- mayonnaise – 230 ml.
Preparation:
- Chop the head of cabbage into thin, neat strips.
- Sprinkle with salt.
- Grind. Juice should come out.
- Take a fine grater or garlic press and mince the garlic cloves.
- Mix with straws.
- Pour in mayonnaise.
- Stir.
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 have.
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. Wash forks if necessary 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 pepper not as 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 a 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. Cucumbers and Bell pepper cut 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, 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!