White cabbage is one of the leading products in terms of vitamin C content; red cabbage and Beijing cabbage are not far behind it. These vegetables are available all year round, and a salad made from them is one of the easiest and healthiest additions to lunch. It can be eaten separately or served as a side dish. It is useful and does not threaten excess weight gain. People who care about their health prepare such snacks almost every day. If you make them according to the same recipe, they will quickly get boring. The problem can be solved simply: the dressing for fresh cabbage salad can be different and give a familiar dish an extraordinary taste.
Cooking features
In order for the dressing to help bring out the flavor of the main ingredients, giving the salad new notes, and at the same time help preserve the beneficial properties of cabbage and other vegetables, you need to know a few rules for its preparation.
- Some vitamins found in vegetables are fat soluble. These elements are not absorbed without fat. Vitamin C, which cabbage is especially rich in, is not one of them, but the snack may also include other vegetables rich in fat-soluble vitamins A and E. Such products also include carrots, without which it is difficult to imagine a fresh cabbage salad. It is advisable to include products containing fats, such as butter and fermented milk products, in the composition of the dressing.
- Unrefined oil is healthier than refined oil. When preparing salad dressing from fresh cabbage, it is usually not subjected to heat treatment: this means that the beneficial substances contained in it will not turn into harmful carcinogens. In this case, you can use not only olive oil, but also sunflower, corn, sesame, flaxseed, and any other. By changing this ingredient, you will change the taste of the finished dish, as well as its aroma.
- Sour sauces add a pleasant taste to fresh vegetable salads. It is recommended to include vinegar or lemon juice in the dressing for such snacks, which add this sourness.
- Sugar will help balance the flavor of the dressing. You can do without it, but the taste of the salad will then be less harmonious. Proponents of a healthy diet often replace this component with honey.
What does this vegetable go with?
Peking cabbage (that's what our housewives called Chinese cabbage) is so unpretentious that it goes well with any type of dressing. It appeared on our shelves relatively recently and immediately took pride of place in the kitchen. This product is very popular due to its practicality in use and the rich vitamin complex in its composition, and has a subtle, subtle taste. Any dressing, combined with Chinese cabbage, will rediscover the taste of this product.
Classic dressing for fresh cabbage salad: with vinegar and oil
Compound:
- apple cider vinegar (6 percent) – 60 ml;
- vegetable oil – 60 ml;
- salt, sugar - to taste;
- fresh parsley and dill (optional) - 20 g.
Cooking method:
- Wash, dry and finely chop fresh herbs with a knife.
- Pour oil over it and stir.
- Add apple cider vinegar. If you don’t have fruit vinegar, you can replace it with table vinegar by taking two tablespoons of it and diluting it with one spoon of filtered water.
- Mix thoroughly. Add a little salt and sugar, stir and taste the dressing.
- Adjust the flavor of the dressing with sugar.
This sauce is most often used to season a classic white cabbage salad with grated carrots, but it is suitable for any type of cabbage salad. This dressing recipe is the simplest and most economical.
Tips for choosing
- Dressings containing various oils and fermented milk products are ideal for vegetable salads, because many vitamins are not absorbed without fat.
- For crispy salad greens, a creamy consistency is suitable; for bitter greens, it is better to prepare a sweetish dressing.
Olive oil with cilantro or dill (you can use seeds) is harmonious with meat dishes.- For dietary salads, sauces based on yogurt or sour cream with low-fat herbs, as well as soy sauce, are perfect.
- Fish salads are combined with sunflower oil and all kinds of spices.
- Balsamic sauce will soften and add a delicate aftertaste to any salad.
- The bird is harmonious in a salad with corn oil, white pepper and nutmeg (recipes for Chinese cabbage and chicken salad can be found here).
Fresh cabbage salad dressing with garlic and lemon juice
Compound:
- olive oil – 80 ml;
- lemon juice – 20 ml;
- sugar – 2-3 g;
- garlic – 1-2 cloves;
- salt, red and black pepper - to taste.
Cooking method:
- Crush the garlic and pour lemon juice over it.
- Add salt, pepper, sugar, stir.
- Pour the mixture into the salad, stir.
- Heat the oil in a frying pan.
- Pour hot oil over the cabbage and stir.
Before serving, the salad should be given a little time to brew. This recipe for fresh cabbage salad dressing is also considered a classic by many.
Sauce based on homemade mayonnaise
Those who are not afraid of extra calories can prepare this sauce for cabbage salad, which is thick, rich in taste and aroma.
Components:
- homemade mayonnaise – 50 ml
- rice vinegar – 10 ml
- lemon juice – 1 tbsp. spoon
- dried horseradish – 5 g
- sugar – 3 g
- dry mustard – 1 teaspoon. spoon
- onion powder – 2 g
- pepper mixture – 2 g
- dried celery – 2 g
In separate bowls, mix the liquid ingredients: mayonnaise, vinegar and lemon juice; and dry - everything else. Then mix the liquid mass into the dry mass, mix everything quickly, let it sit for a couple of minutes and then pour it into the salad.
Chinese cabbage salad dressing with mustard
Compound:
- olive oil – 80 ml;
- lemon juice – 60 ml;
- table mustard – 20 ml;
- sesame oil – 5 ml;
- salt, pepper - to taste.
Cooking method:
- Mix salt with lemon juice until completely dissolved.
- Grind the mustard with sesame oil, then add olive oil and stir until smooth.
- Pour in salted lemon juice, add pepper to taste, stir.
Dressing for fresh cabbage salad with lemon and honey
Compound:
- lemon – 1 pc.;
- vegetable oil – 100 ml;
- honey – 5 ml;
- fresh herbs – 50 g;
- ground black pepper - to taste.
Cooking method:
- Wash the lemon and pat dry with a napkin. Squeeze the juice out of it, grate the zest.
- Melt the honey until liquid.
- After washing and drying the greens, finely chop them with a knife.
- Mix the prepared ingredients, add oil, pepper to taste.
- Whisk until smooth and season the salad.
This sauce is preferred by those who care about their health. Please note: it does not contain salt, the dressing is tasty without it.
Korean dressing for fresh cabbage salad
Compound:
- soy sauce – 10 ml;
- vegetable oil – 20 ml;
- apple cider vinegar (6 percent) – 40 ml;
- sugar – 10-15 g;
- garlic – 3 cloves;
- hot capsicum – 5-10 g;
- coriander - a pinch;
- ground red pepper - a pinch;
- ground black pepper - a pinch.
Cooking method:
- Crush the garlic with a hand press.
- Peel the pepper from seeds, cut off a piece of pulp of the desired size and chop as finely as possible. Combine with garlic. The amount of pepper depends on how spicy you prefer your dishes.
- Add spices, sugar, stir. Initially put no more than two teaspoons, add the rest of the sugar later if necessary.
- Pour in soy sauce, stir.
- Add vinegar and stir again.
- Combine with vegetable oil. Taste the sauce and adjust the taste by adding sugar.
- Place the sauce container over low heat and bring to a boil.
- Pour the hot marinade over the cabbage and leave to steep for at least 6 hours in a cool place.
This version of dressing for fresh cabbage salad will appeal to lovers of Korean cuisine. The appetizer with this sauce turns out spicy.
Interesting Facts
- Cabbage and carrot salad with classic vegetable oil dressing contains no more than 80 kcal per 100 grams.
- Vegetables for preparing snacks must be ripe and certainly bright in color. This is what indicates a high content of useful substances.
- The sauce must contain vegetable oils. It can be olive, corn or regular sunflower oil. If you do not add a vital component, the benefits of the vitamin salad will decrease several times.
- Daily consumption of a vitamin dish helps not only to get rid of excess weight, but also promotes rejuvenation of the body.
- You should not prepare too large a portion of salad - the longer the appetizer is exposed to air, the less nutrients it retains. If there is a small portion of snack left after breakfast or lunch, it should be transferred to a glass container and tightly closed with a lid. In a few hours you will be able to enjoy instant sauerkraut.
- The most juice is contained in small, thick carrots that have a dark orange color.
VKontakte
Previous article: Chicken breast gravy with tomato paste Next article: Unexpected taste and aroma of Vietnamese sauce
Sour cream and mustard dressing
Compound:
- sour cream – 3 tbsp. l.;
- grainy mustard - 2 tbsp. l.;
- salt – 1 g;
- pepper – 1 g.
Cooking method:
- Place sour cream in a bowl, add mustard, salt and pepper.
- Stir.
Don't forget to add greens to the cabbage salad: dill and parsley.
With pepper
- Time: 2 hours.
- Number of servings: 47 persons.
- Calorie content of the dish: 92 kcal/100 g.
- Purpose: cold appetizer.
- Cuisine: Russian.
- Difficulty: easy.
Sweet bell pepper goes well with other vegetables, so adding it to cabbage salad with vinegar will enrich the taste and aroma of the snack. A dish prepared according to this recipe can be preserved for the winter, and then taken out and eaten at any time of the year. The salad can be eaten as a stand-alone snack or as a side dish for meat dishes.
- Sberbank mutual funds - profitability and reviews. Rating of Sberbank mutual funds and how to make money on investments
- Meat thermometer
- Sesame seeds - benefits and harms and how to take black and white sesame seeds
Ingredients:
- cabbage – 5 kg;
- bell pepper, onion, carrot – 1 kg each;
- salt – 30 g;
- sugar – 400 g;
- vegetable oil, vinegar (9%) – 0.5 l each.
Cooking method:
- Peel the heads of cabbage from the top leaves and grate on a special grater.
- Peeled carrots and peppers cut into thin strips, onions into half rings.
- Mix cabbage with carrots, sprinkle with salt, mix with your hands, kneading slightly so that the vegetables release juice.
- Add pepper and onion to the mixture and stir again.
- Make a dressing by mixing granulated sugar with oil and vinegar. Place on the fire, simmer, stirring until the sugar dissolves. After bringing to a boil, pour the sauce into the vegetable mixture.
- Mix the salad well. If you plan to store for a long time, leave the jars with the mixture for 2 days at room temperature, and then close with nylon lids and put them in the cellar.
Mustard-honey dressing
Compound:
- olive oil – 1 tbsp. l.;
- mustard beans – 1 tsp;
- honey – 1 tsp;
- lemon (juice) – 1 slice;
- salt – 1/2 tsp;
- ground black pepper - on the tip of a knife.
Cooking method:
- In a bowl, combine honey, mustard, salt, pepper and olive oil.
- Add lemon juice.
- Mix the ingredients.
The dressing will become thick and viscous. Taste and add salt to taste.
Peanut sauce
This interesting sauce will help diversify the taste of regular or seaweed salad.
Take:
- walnuts – 1 table. spoon
- soy sauce – 1 table. spoon
- homemade mayonnaise – 1 teaspoon
- pepper, salt, ground ginger - to taste
- lemon juice – 1 teaspoon. spoon
- sesame – 5 g
Dry the nuts in the oven or frying pan and grind them into powder. Separately mix all the remaining ingredients and mix with nut powder. If you think the sauce is too thick, you can dilute it with some water. Serve with salad immediately after preparation.
