Vitamin salads are very popular today, especially in the autumn-winter period, when we consume a minimum of plant foods. Then all winter vegetables and fruits are used. The list is small - cabbage and apples with beets, as well as carrots. So I decided to put it all together in one recipe. I wanted to fill it, of course, not with mayonnaise, but with vegetable oil. And what did I end up with? Luxurious vitamin vegetable salad with fresh apple!
You can serve this dish as an addition to the main dishes. But it’s also good as an independent snack between meals. A tasty and healthy salad is especially suitable for those who follow their figure - it has a small calorie content, and great amount fiber will help to cope with the feeling of hunger. Such a salad is possible and necessary.
Recipe Information
Cooking method: cutting .
Total cooking time: 15 minutes.
Servings: 3 .
Ingredients:
- white cabbage - 500-600 g
- carrots - 1 pc.
- beets - 1 pc.
- apple - 1 pc.
- salt - to taste
- sugar - 1/2 tsp
- balsamic vinegar- 1-2 tbsp. (taste)
- vegetable oil - 2-3 tbsp.
Cooking method
Note to the owner:
- When white cabbage is tough, it is better to chop it not with a knife, but with a housekeeper. Although, if you are a professional, then thinly shredding cabbage will not be difficult for you. It is better to grate the rest of the vegetables on a fine or medium grater, as they are also raw and hard.
- Other varieties of cabbage are also suitable for this salad: red cabbage, Savoy or Beijing. The last two are quite tender.
- You can experiment with salad dressing. I use balsamic vinegar, but you can substitute lemon juice or apple cider vinegar. Be sure to add a pinch of sugar so that the acid from the balsamic or lemon juice has been neutralized.
By the word cabbage, I mean white cabbage, widely distributed throughout the world. Probably, as long as agriculture exists, so much time a person grows and uses cabbage for his food. White cabbage- it is very unique in its useful properties vegetable. Cabbage contains vitamins A, group B, C, PP, K, anti-ulcer vitamin U and many others, and in terms of the amount of vitamin C in it, it is even ahead of lemons. Cabbage is rich in such macroelements useful for the human body as potassium, calcium, chlorine, sulfur, magnesium, sodium. It contains many trace elements necessary for a person, including cobalt, iron, aluminum, zinc and many others. At the same time, cabbage is low-calorie product, its calorie content is only 28 kilocalories, and 100 grams of this vegetable contains approximately 1.8 grams of protein, 0.1 grams of fat and 4.7 grams of carbohydrates.
The folic acid contained in cabbage leaves has a beneficial effect on blood circulation and human body metabolic processes. Tartonic acid present in raw cabbage prevents the accumulation of cholesterol and fats, and also has anti-sclerotic properties. Cabbage well removes excess water from the cells of the body. Cabbage juice reduces the amount of sugar in the blood, has a beneficial effect on the liver and leads to a decrease in its size. So raw white cabbage is very useful for those who want to lose weight. excess weight, with peptic ulcer of the stomach and duodenum, with gastritis, with diabetes, oncological diseases.
And so that the cabbage does not get bored from it, you need to cook different delicious food. I have repeatedly presented on my website dietary cabbage dishes, and vegetarian, and lean, for example, , , and so on, not counting delicious first and second courses. This will not be an exception at the same time dietary, vegetarian and Lenten dish from raw cabbage, beets and carrots. Dishes from beets and carrots can also be easily found on my website.
I think presented in this article lean salad from raw vegetables , which can be aptly called cabbage salad, beetroot salad or carrot salad, will appeal not only to raw foodists, but also to any lovers of healthy food. After all healthy eating Nowadays, this is no longer a whim, but an urgent need.
Vegetable salad of cabbage, beets and carrots, recipe
I think that nowadays simple recipe vegetable salad one cannot surprise anyone, and, in fact, I do not aspire to this. I just decided to cook for myself this vitamin and healthy salad, and at the same time remind you of the benefits of cabbage and the variety of dishes from it.
To make it delicious and quick snack from raw vegetables according to the recipe, which I will describe below, I use the following products:
White cabbage - 300 grams;
Medium beets - 1 piece;
Carrots - 1 piece;
Onion - 1 piece;
Garlic - 1 large clove;
Sugar - 1 tablespoon;
Salt - 1 teaspoon;
Sunflower oil - 4 tablespoons.
How to cook a salad of cabbage, beets and carrots, a step by step recipe with a photo
To prepare a lean salad of raw cabbage, beets and carrots with onions, garlic and sunflower oil, you need to peel the beets, carrots, onions and garlic. Then chop the cabbage, grate the beets and carrots, chop the onion and garlic. Add salt, sugar, season with sunflower oil and mix everything.
And here's how I cook this simple salad of raw vegetables.
First I peel the beets, then the carrots and wash them under water. After that I clean the onions and garlic. Although the order can be any.
I rub the beets on a coarse grater, put them in a large bowl, pour over two tablespoons sunflower oil and mix. I do this so that the beets do not stain the rest of the vegetables too much.
I chop cabbage with a knife on a cutting board with a long thin straw.
In a separate plate, I rub the carrots on a coarse grater.
I cut the onion into small cubes. I finely chop the garlic with a knife, although if desired, it can be squeezed directly into the salad with the help of a garlic maker, but in salads I like to use finely chopped garlic.
I alternately transfer all prepared ingredients into a bowl with beets.
I put in the shredded cabbage first.
Next, grated carrots.
Then I put chopped onions and garlic, sprinkle everything with salt and sugar.
I add two more tablespoons of sunflower oil to the vegetables.
Cabbage, carrots and beets are vegetables that contain all essential vitamins and chemical compounds needed by the body for normal functioning. In addition, the harvest of beets and carrots harvested in autumn is perfectly stored until spring. Heads of fresh cabbage withstand 3-4 months of storage, in the time remaining until the new harvest, you can purchase greenhouse or imported cabbage. Vitamin cabbage salad with beets and carrots is affordable for any category of consumers.
To prepare vitamin cabbage salad you will need:
- 0.7 - 0.8 kg of cabbage;
- 100 - 120 g of beets;
- 150 - 200 g carrots;
- A bunch of greens;
- Art. l. acetic acid — 70%;
- 70 - 80 ml of oil;
- Pepper to taste;
- Salt 6-7 g or to taste;
- 20 g sugar.
salad preparation process
1. Chop a head of cabbage into narrow straws. Pour a pinch of salt into it. After that, in order for the cabbage to give juice, it is good to mash it with your hands.
2. Cut the greens with a knife, and grate the beets and carrots.
3. Put cabbage, greens, carrots and beets in a spacious bowl.
4. Mix everything well and add the remaining salt, pepper to taste and sugar. Stir again.
5. Pour vinegar into the oil and season with cabbage salad with beets and carrots. If the salad seems dry, then you can pour 2-3 tablespoons of cold boiled water.
In a quarter of an hour vitamin salad from fresh cabbage it will be infused and it can be served on the table.
Cabbage and beets are full of vitamins. Such a salad perfectly cleanses the intestines, perfectly sweeps all the excess from the body and enriches with vitamins. It speeds up the metabolism and burns extra fat. Now we will tell you a few recipes for preparing such a wonderful and healthy vitamin salad.
Salad with carrots, cabbage and beets
Ingredients:
- beets - 1 pc.;
- carrots - 1-2 pieces;
- cabbage - 1/4 head;
- vegetable oil - 3-4 tbsp. spoons;
- salt pepper.
Cooking
Prepare a vitamin salad of cabbage, carrots and beets. This salad is full useful substances and perfectly cleanses the intestines, like a panicle. To prepare the salad, chop the cabbage. Put in a large bowl, sprinkle with salt and knead well with your hands. Peel the carrots and grate on a coarse grater. We also rub the beets on a grater and pour vegetable oil on top and mix, the oil will cover the beets with a thin film so that it does not dye. Mix all ingredients and season with oil. The salad turns out very bright. This vitamin salad will appeal to lovers of lean dishes.
Salad with meat, beets, carrots and cabbage
Ingredients:
- meat - 250 g;
- carrots - 150 g;
- white cabbage - 150 g;
- beets - 150 g;
- mayonnaise or sour cream - 3 tbsp. spoons;
- salt to taste.
Cooking
Let's start with meat. Cut it into thin strips and fry until cooked in a pan. You can boil the meat, cut it into strips and fry a little to form a crust. We clean the carrots and beets and rub them on a medium grater. Finely chop the cabbage. We put all the prepared products in a saucepan and mix.
We fill our salad with sour cream or mix again. Salad with meat, beets, cabbage and carrots is ready, you can serve it to the table.
Korean dishes have firmly entered our lives, because they are very tasty and healthy: a salad of carrots, beets and cabbage in Korean is just a storehouse of vitamins. It is prepared very easily and from those products that are in our refrigerators at any time of the year. An unusually bright, fragrant and very tasty Korean salad is not only an everyday dish, but also a real decoration. holiday table. Korean-style vegetables will appeal to everyone: their sweet and sour spicy taste gives real pleasure.
Ingredients:
- 500 grams of white cabbage;
- 1 large beet;
- 1 large carrot;
- 80 milliliters of 9% vinegar;
- 100 milliliters of vegetable oil;
- a pinch of black and red ground pepper;
- 3 cloves of garlic;
- 0.5 teaspoon ground coriander;
- 1 tablespoon of sugar;
- 1-2 teaspoons salt (to taste).
Salad of carrots, beets and cabbage in Korean. Step by step recipe
We will place all prepared products in a deep bowl to make it easier to mix.
- Finely chop the cabbage (with a knife or a special shredder, whichever is more convenient for you).
- Carrots and beets, pre-peeled and well washed, grate for carrots in Korean (if you don’t have one, you can use the usual coarse grater or cut all the vegetables into thin strips, as Korean chefs do).
- Mix all vegetables in a bowl.
- Add salt (you can according to the recipe, or you can just to your taste - it doesn’t matter) and rub it with your hands so that the vegetables release the juice and become softer.
- We rub the garlic on a fine grater (immediately into a bowl), season, quite plentifully, with coriander and black ground pepper. Sprinkle a small amount red pepper. Add sugar according to the recipe.
- Pour everything with vegetable oil and vinegar. Mix thoroughly.
- Transfer to a container with a tight-fitting lid and refrigerate for a couple of hours (preferably overnight). Korean salad should be well marinated.
I want to offer a slightly different variation of this recipe: I like it more.
- We chop cabbage, carrots and beets in the same way as in the first recipe.
- We also add salt and grind all the vegetables until they start up the juice and become softer.
- Cut one head onion half rings and fry in the entire amount of vegetable oil until golden brown. Pour the prepared vegetables with hot (boiling) oil.
- Now we will add all the spices (exactly in this order: first oil, then spices: so that they retain their aroma and taste).
- Add granulated sugar, pepper (red and black), coriander and chopped garlic. We mix everything well.
- Season with vinegar.
Tip: pour in the vinegar gradually, try to keep the acid in moderation.
- Let the Korean vegetable salad brew with room temperature at least three hours, then put it in the refrigerator.
Finished Korean salads from vegetables have one very important quality: the longer they stand, the tastier they become. You can cook such a salad for the future and get it when unexpected guests arrive. You can use them both as an appetizer and as a side dish. You can serve Korean-style salads for breakfast, lunch or dinner: after all, the more vegetables we eat, the better for our body. On the site "I love to cook" you will find other recipes for Korean salads.
