Cabbage is one of the most affordable, tasty and healthy vegetables. Most often, cabbage is used to prepare a salad; it is combined with carrots, onions, other vegetables and even fruits. Vegetable oil is most often used as a dressing, but lemon juice, vinegar, mayonnaise or homemade sauce can also be successfully used.
Cabbage goes well with vegetables or herbs, but dairy products in a salad would be inappropriate. They can cause digestive problems. You should also be careful with adding animal proteins. Beef or chicken is appropriate in combination with lettuce or Chinese cabbage, but white cabbage is not used for such dishes.
As additional components, you can add pomegranate seeds, cranberries or lingonberries. Parsley, dill and cilantro also go well with vegetable salad.
Some recipes mention that the cabbage must be doused with boiling water in order to make the vegetable softer. But in fact, this is a relic of the Soviet past. When exposed to high temperatures, white cabbage becomes too soft and loses its taste and most of its vitamins.
How to make a delicious salad
Making cabbage salad with carrots couldn't be easier. The most delicious version of the salad is made from young vegetables, but, in principle, this appetizer can be prepared throughout the year.
Cabbage for salad must be peeled from the top contaminated leaves, and then finely chopped. You can work with a regular knife or use a special shredder. If the cabbage is young, then no additional processing is required. But winter vegetables need to be rubbed with salt with your hands to make the cabbage softer.
The carrots need to be peeled and washed well. It is best to grind the root vegetable using a grater with medium-sized holes.
In addition to the main components, you can add other vegetables to the salad. This could be bell peppers, fresh cucumbers, canned corn and peas.
It is very important to prepare a tasty dressing. Most often, this salad is seasoned with vegetable oil, vinegar and sugar. But you can use mayonnaise or sour cream-based sauces.
Interesting facts: only 100 gr. Cabbage salad provides 60% of an adult's daily requirement for vitamin C. In addition, the leafy vegetable contains rare vitamin U, which prevents the development of diseases of the stomach and intestines.
Cooking cabbage salad in Korean
Products:
- fresh cabbage – 1 kg;
- granulated sugar – 3 dessert spoons;
- carrots - half a kilo;
- refined sunflower oil – 1 tbsp.;
- vinegar without additives (9%) – 5 dessert spoons;
- salt – 2 small. spoons;
- fresh red pepper (hot) – ½ pod;
- garlic - 7 - 8 cloves;
- assorted spices for the “Korean carrot” appetizer – 3 dessert spoons.
How to make Korean cabbage salad:
Grind the carrots using a Korean grater. Place it in a deep bowl.
Add finely chopped and mashed fresh cabbage there.
Add all the spices, salt, crushed garlic, very finely chopped hot pepper (necessarily - without seeds!).
Mix the ingredients thoroughly with your hands and knead them vigorously. Fill in sand, pour in table vinegar. You can also use a wine or fruit component instead.
Heat vegetable oil in a frying pan. Fry miniature cubes of peeled onion.
Pour the hot contents of the pan over the salad.
Mix everything well.
You can try the finished treat right away. It should be stored in a cool glass container.
Salad of fresh cabbage and carrots “Like in a cafeteria” with vinegar
Many people have memories of how delicious coleslaw was served in school canteens. The recipe for this “dishes” is very simple; the secret of taste lies in the dressing with vinegar, oil and sugar.
- 300 gr. white cabbage;
- 1 carrot;
- 2 tablespoons vinegar (9%);
- 1 tablespoon sugar;
- 3 tablespoons vegetable oil;
- salt to taste.
Slice the cabbage thinly and place it in a saucepan. Add a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half the specified amount). Place the pan on the stove over low heat. Warm up, stirring frequently. There is no need to stew the cabbage; as soon as it becomes warm, turn off the heat.
Grind the peeled carrots on a grater. Add sugar (preferably not the entire specified amount, but about half), mix and put the bowl with the salad in the refrigerator for at least an hour.
Cooking features
Vitamin salad made from fresh cabbage and carrots is a real source of nutrients. During the preparation process, its components do not undergo intensive heat treatment, which means they retain all vitamins and minerals. And the spicy sauce with vinegar, combined with other ingredients, gives it the same taste as in childhood.
This snack is easy to prepare and does not require significant financial expenditure. But in order for the salad to turn out perfect, you need to remember some features of the process:
- For the salad, it is necessary to select the juiciest vegetables without any damage (it is better to put limp ingredients aside for soup or stew). Cabbage that has developed a bitter taste due to long storage is also not suitable for use.
- The cabbage is shredded as thinly as possible, but the carrots can be grated on a medium grater or cut into not very small pieces.
- Both table vinegar and fruit varieties are suitable for dressing. However, this replacement is not suitable for all salads. As a rule, the possibility of using various options is indicated in the recipe.
You can prepare cabbage and carrot salad in any season - it will always be on the table. The snack is suitable for both food lovers and those on a diet.
100 g of this salad contains 1.5 g of protein, 1.7 g of fat and 7.2 g of carbohydrates. Calorie content – 50.2 kcal.
Cabbage and carrot salad with bell pepper
Cabbage salad with bell peppers and carrots, despite its simplicity of preparation and composition, is very tasty. The good thing about this recipe is that you can make a lot of salad at once; it keeps well in the refrigerator for several weeks without losing its flavor.
- 1 kg of white cabbage;
- 1 onion;
- 2 carrots;
- 1 large bell pepper, preferably red.
Refueling:
- 100 ml vegetable oil;
- 50 ml vinegar (9%);
- 1 tablespoon of salt (without top);
- 3 tablespoons sugar.
Preparing the vegetables. Remove the top leaves from the cabbage and chop finely. Grate the peeled carrots into thin strips. Similarly, cut the seeded bell pepper. We cut the onion very thinly - into halves or quarters of rings.
In a separate bowl, mix oil with vinegar, salt and sugar. We taste the resulting filling and, if necessary, adjust the amount of ingredients to taste.
Stir the vegetables and pour the dressing over them. Let stand for two hours at room temperature. After this, the salad can be served. Since you get a lot of salad, put the leftovers in clean jars, cover with plastic lids and store in the refrigerator for up to 2 months.
Recipe in brine
You can try the salad prepared in brine after 4 hours. But its full taste will appear if you let it brew for at least a day.
For a snack according to this recipe for 1-1.5 kg of cabbage you will need:
- 0.5 kg carrots;
- 150 g sugar;
- 200 g butter;
- 150 g vinegar (you can use apple cider vinegar or 6% table vinegar);
- 5 garlic cloves.
It is prepared very simply:
- The first step is to chop and mash the vegetables a little with your hands.
- Add peeled garlic cloves, cut into 4 parts, to the vegetables.
- Separately mix water, salt and sugar. Bring the liquid to a boil and boil for literally 1 minute. Cool.
- Pour the cooled brine over the vegetables and press down with a weight.
Note! Even if the liquid does not completely cover the cabbage, there is no need to add anything to the salad - soon the vegetables will settle and will be completely in the brine.
Cabbage, carrot and apple salad
A simple cabbage-carrot salad with an apple contains a lot of vitamins; such a healthy snack can be prepared every year.
- 500 gr. white cabbage;
- 1 carrot;
- 1 sweet and sour apple;
- 2 stalks of green onions;
- a small bunch of parsley;
- 3 tablespoons vegetable oil;
- 2 tablespoons apple cider vinegar;
- 1 tablespoon sugar;
- 0.5 teaspoon of salt.
Remove the top leaves from the cabbage and chop finely. Place in a bowl, add salt and rub with your hands. If desired, you can pepper it.
Advice! The amounts of salt, sugar and vinegar are approximate; prepare the filling to your taste.
We cut the peeled carrots thinly, or even better, grate them to prepare Korean salads. Similarly, rub the apple, freed from seeds. Finely chop the green onions and parsley. Mix vegetables and herbs. Mix sugar and vinegar in a small amount of water, pour this dressing into the salad, mix. All that remains is to season the vegetables with oil, and the salad is ready.
“Vitamin” vegetable salad with cabbage
The more flowers there are on your plate, the more nutrients will enter the body. Therefore, do not be afraid to make multi-ingredient vegetable salads, it is very healthy for your health.
Ingredients:
- cabbage - 300 gr.
- tomato - 1 pc.
- cucumber - 1 pc.
- carrots - 2 pcs.
- green onions - 100 gr.
- parsley - 50 gr.
- apple cider vinegar 6% - 3 tbsp.
- vegetable oil - 4 tbsp.
- salt - to taste
How to cook:
1. Finely chop the cabbage. Cut the cucumber and tomato into cubes. Grate the carrots on a fine grater and finely chop the greens. Place everything in a bowl.
2.Add salt, add apple cider vinegar and vegetable oil (olive or sunflower), mix thoroughly.
3.The “Vitamin” salad is ready, you can eat it right away. This is a quick and easy recipe.
Cabbage and carrot salad with mayonnaise and garlic
Carrot and cabbage salad with mayonnaise is prepared in a matter of minutes and turns out very tasty.
- 300 gr. white cabbage
- 1 carrot;
- 0.5 pods of bell pepper (optional, optional);
- 2-3 stalks of green onions;
- salt, pepper to taste;
- 3 tablespoons of mayonnaise.
Preparing the vegetables. Remove the top leaves from the cabbage and finely chop. The thinner the cabbage is sliced, the tastier the salad will be. Peel the carrots and grate into not too large strips. Cut the bell pepper into strips.
Place the cabbage in a bowl, sprinkle with salt and pepper, and rub with your hands. Then add carrots and bell pepper. Cut the green onions into small rings and add to the vegetables. All that remains is to season the salad with mayonnaise and you can serve it to the table.
Vegetable salad with cottage cheese, arugula and raisins without mayonnaise
A bright, colorful salad with an incredibly tasty combination of ingredients. It turns out very satisfying, but not heavy at all. This salad can be an excellent addition to a holiday table, for example, with fish or meat dishes.
Ingredients:
- Cabbage – 350 g.
- Red onion – 1 pc.
- Bell pepper – 1 pc.
- A bunch of arugula.
- Cottage cheese – 120 g.
- Raisins – 30 g.
- Italian herbs.
Refueling:
- Olive oil – 3 tbsp. l.
- Lemon juice – 2 tbsp. l.
- Honey – 1 tsp.
- Pepper mixture.
Preparation:
- Take half a small head of cabbage and finely chop it using a knife or a special grater.
- Cut a small red onion in half and cut into thin slices. Cut red bell pepper into strips.
- We decoratively tear the arugula leaves with our hands and place them in a salad bowl with the rest of the ingredients.
- We also add cottage cheese with at least 5% fat content and a handful of white raisins. Salt and season with your favorite spices.
- For dressing we use a mixture of olive oil, lemon juice, honey and pepper. Mix everything until smooth. Pour the sauce over the salad and mix gently.
Cabbage and carrot salad with fresh cucumber
Cabbage salad with cucumbers is a great everyday snack. The salad is tasty, healthy and very easy to prepare.
- 300 gr. cabbage;
- 1 cucumber;
- 3-4 radishes;
- 1 carrot;
- 40 ml vegetable oil;
- 2-3 stalks of green onions;
- several sprigs of parsley;
- salt, ground pepper to taste;
- lemon juice and sugar to taste.
Shred the cabbage, peeled from the top leaves, very thinly. Place in a bowl. Add a little salt and rub with your hands. Grate the carrots. Cut the cucumber in half lengthwise, then slice it crosswise into thin halves of circles.
Cut the radishes into thin circles. Mix all the vegetables. Pepper the salad. Add a pinch of sugar and pour lemon juice to taste. Season the salad with vegetable oil.
Vegetable salad with beets
A very healthy salad is prepared from fresh vegetables - cabbage, carrots and beets. This salad is served as an appetizer or as a side dish for a meat dish.
- 300 gr. white cabbage;
- 1 small onion (preferably red);
- 1 clove of garlic;
- 1 beet (raw);
- 1 carrot;
- salt, “Mixed peppers” seasoning to taste;
- 1-2 teaspoons of sugar;
- 1 tablespoon vegetable oil;
- 1-2 teaspoons apple cider vinegar;
- green onions and parsley - for decoration.
Shred the cabbage, peeled from the top leaves, into thin strips. Peel and grate fresh beets and carrots into thin strips. Mix the vegetables, adding very thin, translucent onion half rings and garlic passed through a press.
Mix vegetables, salt and pepper. Season with vinegar and sugar to taste. Stir and pour in vegetable oil. Garnish with finely chopped onion and a sprig of parsley.
Recipe with beets
This original dietary salad will delight you with its taste.
For 1 serving of this snack you will need 300 g of cabbage and 150 g of carrots and raw beets. The following are used as refueling:
- 20 g butter;
- 1-2 tsp. 9% vinegar;
- salt, sugar, pepper to taste.
If desired, you can add fresh herbs to the salad.
The cooking process is not particularly different from other recipes. The only trick is to separately mix the julienned beets and oil, which forms a thin film and prevents the beet juice from coloring the salad too much. Then add the rest of the ingredients and spices.
Cabbage and carrot salad with green peas
A light appetizer salad of cabbage, carrots and peas can be prepared in just five minutes.
- 300 gr. cabbage;
- 1 carrot;
- 150 gr. green peas;
- 0.5 lemon;
- 0.5 teaspoon sugar;
- 4 tablespoons of vegetable oil;
- salt to taste.
Finely chop the white cabbage, grind with the addition of salt and granulated sugar. Peel and grate the carrots using a grater with medium-sized holes. Drain the liquid from the peas and add to the vegetables.
Squeeze the juice out of the lemon. Season the salad with juice to taste, then add vegetable oil - ready!
Original salad with omelette and ham
From cabbage with carrots you can prepare not only light, but also more satisfying salads. Here is one of the options with ham and omelette.
- 200 gr. cabbage;
- 100 gr. carrots;
- 2 cloves of garlic;
- 3 eggs;
- 50 ml milk;
- 100 gr. ham;
- 100 gr. sour cream;
- 0.5 teaspoon mustard;
- salt, ground black pepper, herbs - to taste.
Prepare cabbage and carrots as usual. We free the head of cabbage from the top leaves and finely chop it. Grate the peeled carrots. Place the vegetables in a bowl, add salt and pepper, and mix.
With canned tuna
Products:
- canned food (tuna) – 1 standard can;
- sweet corn – 100 g;
- boiled eggs – 2 pcs.;
- cabbage – 100 gr;
- onion – 1 pc.;
- mayonnaise sauce – 30 – 40 g;
- salt, aromatic herbs, herbs - to taste.
How to prepare fresh white cabbage salad with canned tuna:
Cool the boiled eggs. Chop them very finely with a sharp knife.
Peel the onion. Chop into half rings.
Strain the brine from the corn.
Finely chop fresh young cabbage.
Place all products in a salad bowl.
Mash the fish from the can with a fork. If desired, you can blend it with a blender until it has a homogeneous consistency. Send to other components.
Add randomly chopped greens (optional).
Season the dish with sauce with the addition of aromatic herbs and salt.
Cabbage salad with smoked chicken
A hearty salad with smoked chicken can easily replace dinner.
- 300 gr. white cabbage;
- 1 carrot;
- 400gr. smoked chicken;
- 2 fresh cucumbers;
- 150 gr. canned corn;
- several sprigs of parsley;
- salt, pepper to taste;
- 3-4 tablespoons of mayonnaise.
Remove the smoked chicken from skin and bones, cut the fillet into thin cubes.
Advice! To prepare this salad, you can use both chicken breast and thighs. In the latter case, it is necessary to remove excess fat.
Finely chop the cabbage; the thinner the strips, the more tender the salad will be. Sprinkle the cabbage with salt and rub until the juice appears. Add grated carrots. Cut the cucumbers into strips. It is not recommended to grate cucumbers; they will give a lot of juice. Finely chop the greens.
Mix cabbage with cucumbers, canned corn without liquid and chopped chicken. Season with mayonnaise, season with pepper and sprinkle with chopped herbs.
Salad of fresh cabbage, carrots and crab sticks
You can add crab sticks to a salad with cabbage and carrots.
- 400 gr. cabbage;
- 150 gr. carrots;
- 250 gr. cucumbers;
- dill, mayonnaise, salt and pepper to taste.
Finely chop the cabbage, mix it with grated carrots and sprinkle with a pinch of salt. Grind the vegetables with your hands. We wash the cucumbers, if necessary, cut off the skin and cut into strips or cubes - as desired.
Defrost the crab sticks, cut them into four pieces lengthwise, then chop them crosswise into small slices. Mix all ingredients, season with mayonnaise.
Delicate salad with cucumber and egg and dressing for it
In this simple salad you need to take young cabbage, it will turn out more tender. The dressing will consist of mayonnaise and sour cream. But you can choose one.
Ingredients:
- young cabbage - 150 gr.
- fresh cucumber - 150 gr.
- boiled eggs - 3 pcs.
- green onions - 25 gr.
- dill - 15 gr.
- sour cream - 1 tbsp.
- mayonnaise - 1 tbsp.
- salt - to taste
Preparation:
1.Take a young fork and chop it thinly. Cut the cucumber into strips, chop the greens.
2. Hard-boil the eggs for 8 minutes after the water boils. If you cook longer, the yolk will begin to turn gray around the edges. Immediately fill with ice water. Peel and cut into cubes, add to salad.
3.Salt the workpiece to taste, season with mayonnaise and sour cream, stir.
4. The salad is ready, enjoy it to your health!
Cabbage salad with smoked sausage and pickled cucumbers
This salad is suitable for both holidays and everyday life.
- 200 gr. white cabbage;
- 150 gr. smoked sausages;
- 100 gr. carrots;
- 100 gr. sweet pepper;
- 100 gr. pickled cucumbers;
- 2 cloves of garlic;
- 100 gr. green peas;
- mayonnaise, salt, pepper to taste;
- a few sprigs of dill for decoration.
Shred the cabbage thinly, add salt and rub with your hands. Mix cabbage with grated carrots and thinly sliced sweet pepper. Cut pickled cucumbers and smoked sausage into cubes. Add to vegetables. Add green peas to the salad.
Add garlic passed through a press to the mayonnaise. Season the salad with this sauce, pepper to taste, and garnish with dill sprigs.
