Vegetable salad of cabbage, beets and carrots. Salad of fresh beets, carrots and cabbage, recipes

Vitamin salads today they are very popular, 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. Delicious and healthy salad 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 it can be substituted lemon juice or apple cider vinegar. Be sure to add a pinch of sugar to neutralize the acid from the balsamic or lemon juice.

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 prepare this vitamin and healthy salad for myself, 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.

On the coarse grater I rub the beets, put them in a large bowl, pour over two tablespoons sunflower oil and mix. I do this so that the beets do not strongly stain the rest of the vegetables.

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 you wish, you can squeeze it directly into the salad with a garlic press, 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 the chopped onion and garlic, sprinkle everything with salt and sugar.

I add two more tablespoons of sunflower oil to the vegetables.

Ingredients:

Fresh cabbage - 250 g;
Carrots - 1 medium size;
Beets - 1 small;
Garlic - 1-2 cloves (to taste);
Oil - 2 tbsp. l., vegetable;
Soy sauce - 2 tbsp. l.;
Seasoning for Korean carrots.

Invaluable benefit!

In the spring, when the body is already yearning for vitamins, and at any other time of the year, an easy and quick-to-cook salad of fresh cabbage, beets and carrots will invigorate and ensure the supply useful substances to all organs of the body. Salad, which contains beets - a natural cleanser, and cabbage - a source of ascorbic acid, will help fight various ailments associated with reduced immunity and slagging.

Beets will help in cleansing the intestines from bacteria and toxins, it is very useful for pregnant women, people suffering from hypertension, obesity, atherosclerosis, has an anti-inflammatory effect, prevents the development of anemia.

Cabbage contains many vitamins and minerals, including vitamin C, B, phosphorus, sulfur, potassium and calcium.

Carrots are rich in vitamin and provitamin A. When cooked, they are a great source of antioxidants than when raw. Useful for hypertension, varicose veins, atherosclerosis, diabetes. Is excellent remedy in cancer prevention.

Variety of options

There are a lot of cooking options for this dish, the amount of ingredients, as a rule, varies at the request of the chef, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots combined with garlic will serve as a good immunomodulator, as garlic increases the overall benefits of the salad due to its powerful antimicrobial and antiviral properties.

You can simply prepare a mixture of cabbage with boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, in products that are not subjected to heat treatment, there are more vitamins. Raw beets, carrots and cabbage - great salad for people who care about their appearance. There is also a variant of recipes for making such a salad with an apple.

By the way, the combination will be original seaweed and beets in a salad that can be served, including on the festive table. Carrots are also often added to it.

For better absorption of the ingredients and, accordingly, greater benefits of the salad, it must be seasoned with vegetable oil, since some vitamins contained in carrots (especially in it), beets and cabbage are fat-soluble.

Onions are also often used as an ingredient in a salad, and an apple, if used for cooking, is usually sprinkled with lemon juice so that it does not darken and lose its attractive appearance.

By the way, if it is contained in a salad with cabbage, beets and carrots, for its dressing great option there will be vinegar, which will also give the dish a spicy aftertaste.

The method of preparing a salad of cabbage, carrots and beets with the addition of meat, which, after boiling, is cut into strips and fried until an appetizing crust is very popular, is very popular.

Sometimes you can find this interesting recipe- salad of cabbage, beets and carrots with chips. In this case, the main ingredients are first cooked, cut and mixed, and the chips are broken and added to last turn, or served separately and mixed with salad directly in individual plates. This method is practiced so that the chips do not lose their crispy brittle texture.

Easy to cook!

So, how to cook a salad of cabbage, beets and carrots?

Beets and carrots must be grated on a large or medium grater.
Shred the cabbage as finely as possible. To give it more softness, sprinkle a small amount salt and knead with your hands.
Grate the garlic on a fine grater or pass through a garlic press.
Combine all ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
After the salad has been infused (25-60 minutes), it is ready.

This simple and extremely healthy salad can be served garnished with parsley. Perfect for a light snack between main meals, as an appetizer for dinner and as one of the dishes at dinner. festive table. Indispensable for those who fast.

A product such as beets is very useful for our body. It speeds up the metabolism, cleanses the stomach and has a very beneficial effect on the blood. We advise you to try and fall in love with beet, cabbage and carrot salads. Or also.

You can take beef or veal tongue for this salad. The first is larger in size and, accordingly, takes longer to cook. The second one will be softer. Add lettuce, capers and delicious dressing.

For a salad of beets and cabbage you need:

1 language;
1 apple;
1 beet;
100 grams of white cabbage;
50 grams of carrots;
60 ml of mayonnaise;
15 ml mustard;
5 ml lemon juice.

Cabbage salad with beets:

Preheat oven to 180 degrees.
Wash your tongue and send it to a pan with enough water. Send to the stove until fully cooked. You can add spices to the water to taste.
You need to cook such a product depending on the size. If the tongue is beef, then from two to four hours. If the tongue is veal, then up to two hours. The tongue can be cooked faster if it is cut into pieces, but it will be harder to peel.
Remove the finished tongue from the boiling broth and sharply lower it into cold water for two minutes.
After two minutes, pull the skin off the tongue like a stocking.
Cool the meat and cut into strips.
Wash lettuce leaves and tear.
Remove the top cabbage leaves and discard. Chop the rest of the leaves into strips.
Wash the beets and peel them. Send to bake for twenty minutes.
Grind the cooled beets on a coarse grater.
Wash the cucumber, peel and cut into strips. Place in a colander and sprinkle with salt.
Leave for half an hour. Squeeze after half an hour.
Peel and cut apples into strips, sprinkle with citrus juice.
Combine apples, tongue, cabbage and cucumbers and beets.
Grate the carrots and lay out to the rest of the products.
Mix mustard, mayonnaise, add pepper and salt. Mix.
Season the connected components with the sauce.
Arrange on a plate, garnish and serve.

No less satisfying and useful option would be. You can find his recipe on our website.

Salad of cabbage, beets and carrots

The dish will be hearty due to pork. Everyone knows that this meat is high-calorie and much fatter than beef or chicken. The salad is simple, because it consists of only four components. But it is good because it can replace a full meal.

For salad beets, carrots, cabbage you need:

400 grams of pork;
1 carrot;
1 beet;
1 small head of cabbage;
80 ml of mayonnaise;
30 ml vegetable oil.

Salad of beets, carrots and cabbage:

Get rid of the cabbage from its upper leaves, disassemble the head of cabbage into sheets.
Wash the leaves and then chop them finely.
Wash and peel carrots. You can do this at the same time with a stiff dish brush. Just during washing, you need to rub the carrots, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler will no longer be necessary.
Grind carrots with a grater.
Wash and peel the beetroot, grate it.
Collect cabbage, carrots and beets in a bowl. Add salt and mix well. Set aside.
Wash the pork and clean from fat and films, if necessary.
Wash the meat again and pat dry. Cut it into chunks.
Heat the pan with the meat and lay out the pieces of pork. Fry until cooked, you can add spices.
Cool the meat a little, and then add it to the salad.
Pour mayonnaise, mix and let it brew for half an hour.
Salad cabbage, carrots, beets can be served!

Tip: the meat can be fried a little differently. To do this, you need to take your favorite spices and wipe the meat abundantly. Put it in a frying pan with hot oil and fry until cooked. Cool the cooked pork, and then chop into strips.
To make the carrot and beetroot salad even tastier and homemade, cook a real one, homemade mayonnaise. Mix eggs (or just yolks), lemon juice, mustard and sugar with salt. When the mass becomes homogeneous, carefully pour in the vegetable / olive oil. This should not be done immediately, as the sauce may delaminate. Add oil until desired consistency is reached.

Salad cabbage, beets, carrots for weight loss

Salads with cheese always bring new and extraordinary tastes. All cheeses are different in aroma, texture, taste and even color, which means that all dishes with them are completely different.

For salad cabbage, carrots, beets you need:

4 beets;
3 potatoes;
2 carrots;
5 pickles;
1 can of green peas;
150 grams of cabbage;
50 grams of capers;
60 ml olive oil;
50 grams of sea salt.

Carrot Beet and Cabbage Salad:

Wash the beetroot and dry it. Wrap in foil.
Preheat the oven to 180-200 degrees.
Sprinkle a baking sheet sea salt and put beetroot balls on it.
Send the baking sheet to the oven for several hours.
Rinse potatoes and cover with water in a saucepan. Remove to the stove to cook, periodically checking for softness. Cool the cooked potatoes by draining the water.
Wash and peel carrots. You can do this at the same time with a stiff dish brush. Just during washing, you need to rub the carrots with a brush, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler is no longer necessary.
Cover carrots with water and boil until soft. It is important not to digest it, like potatoes.
Cool carrots after cooking without water.
Peel potatoes and cut into cubes.
Cut carrots into cubes.
Peel the beets, after cooling, and cut into cubes.
Open the peas and pour the contents into a large sieve/colander.
Combine root vegetables with peas in a container.
Get rid of the upper leaves of the cabbage, and chop the rest with a knife into strips.
Peel the cucumbers and cut them into cubes. Pour into other products.
Send capers there.
Add olive oil and pepper and salt to the products. Mix and eat.

Cabbage salad with beets

For a salad with beets and cabbage you need:

2 beets;
1 medium sized onion;
5-6 mushrooms (dried);
15 grams of horseradish;
60 ml of vegetable oil;
100 grams of cabbage;
1/2 bunch fresh parsley.

Beet salad with cabbage:

First of all, you need to do the longest and most necessary process - boil the beets. To do this, wash it and pour water in a saucepan. Put on the stove for at least an hour.
After an hour, check the beets for softness and if it is already cooked, you can drain the water and cool the root crop.
Peel the cooled beets from the skin and chop with a grater.
Peel the onion and cut off the stalk (tip with roots). Wash the head of the onion and then cut into small cubes.
Heat a frying pan with oil and fry the chopped onion until golden brown.
Soak mushrooms for four hours.
After the time has elapsed, boil them until fully cooked, cool and then cut into strips.
Wash the parsley and tear off the greens from the twigs. Finely chop only it. We don't need branches.
Horseradish clean and grate.
Remove the top leaves from the cabbage and finely chop the rest.
Put cabbage, beets, onions, mushrooms, horseradish and parsley in a salad bowl.
Dress the salad with vegetable oil and spices to taste. Enjoy your meal!

Tip: as a substitute for boiled dried mushrooms, you can take fresh. Peel the caps and legs, and then cut them into strips or slices. Fry them in vegetable oil until the liquid evaporates and then another five minutes. Add the cooled mushrooms to the salad.

With curd mousse

This dish at first will seem strange and very unusual to you, but after trying it, you will regret that you did not do it earlier. It's very simple and incredibly delicious. Start cooking right now, because the beets still need to pickle.

Grocery list:

2 medium sized beets;
2-3 grams of ground red paprika (sweet);
2 grams of ground rosemary;
1 sprig of fresh mint;
15 ml mustard;
30 ml of vegetable oil;
200 grams of cottage cheese;
1 clove of garlic;
15 grams walnuts;
3 leaves of white cabbage;
5 baguette slices.

Assembling the salad:

Wash the beets and boil until soft.
Remove the soft beets from the water and cool. Then peel it and cut into cubes or rings.
Wash the mint and chop finely.
Put paprika, mint, rosemary, mustard, oil in a small bowl. Add pepper and salt, mix well.
Put the beets in the resulting marinade and mix well. Leave for at least ten hours - a day.
Put the finished beets on a large sieve.
Let the oil drain from the pickled beets.
Peel the garlic and put it through a press.
Beat cottage cheese with a blender or rub through a sieve so that it acquires a creamy texture. Add a little oil to the cottage cheese, which is a glass from beets, garlic and mix well.
Dry the nuts in a dry frying pan until golden brown, and then chop them very finely with a knife.
Shred the cabbage.
Dry the baguette in a dry frying pan.
Now put the salad in layers in a culinary ring, starting with the curd mousse.
Then a layer of pickled beets, cabbage and again curd cream. Fill the ring to the very top, ending with beets.
Decorate the salad with chopped nuts.
Serve with slices of baguette.
Remove the ring just before serving.

Cabbage salad with carrots and beets is a great option for both dinner and lunch. Some options are even suitable for breakfast. Try to cook all five cabbage salad recipes, beets, carrots, and you will see how many flavors you have not yet discovered for yourself. And believe me, there is more to come!

Among culinary amateurs, there is an opinion that what harder recipe, the tastier the cooked treat is, but this is far from the case. Beet and cabbage salad is ready to debunk stereotypes, because this is a vivid example of the fact that from a minimum of the simplest components you can cook delicious and healthy snack. And besides, the culinary potential of these products is so great that many different salads can be prepared from them for every taste.

No one will argue if we say that cabbage, carrots and beets are one of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits give excellent yields in our latitudes, remarkable benefits have also been concentrated in them.

Healthy beets

Dishes from carrots and beets fresh literally bursting with benefits. In their composition, it is even difficult to count the amount of vitamins, minerals, and fiber, and their the energy value so small that these products are a tasty morsel for dietary nutrition.

Carrots and beets are part of many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot, vegetable cutlets, stew and pancakes. But most often these vegetables together and separately can be found in cold appetizers.

It is impossible to guess how many beetroot and carrot recipes there are in the world, but among them fresh and canned salads from cabbage and colored root crops.

Salad "Brush" of beets and cabbage

Ingredients

— 1-2 pcs. + -
- 1 PC. + -
Cabbage - 1/4 fork + -
- 50 ml + -
- at the tip of a knife + -
- 1 tsp + -
— 2 pinches or to taste + -

Cooking

Which includes beets, cabbage and carrots, is an excellent option for cleansing the body of toxins, and also acts as an excellent vitamin complex. Raw carrots and other ingredients are a pure source dietary fiber and fiber, which promotes digestion and speeds up metabolic processes. Cooking it is very simple.

Vegetables peeled from skins and sluggish leaves: carrots, beets and cabbage, chop and three on a grater.
We add the cabbage and press it with our hands so that it softens slightly.
We fill the beets with unrefined sunflower or olive oil(2 tablespoons) and mix well so that each straw is covered with an oily layer. This will prevent the rest of the ingredients from turning ruby.
Now all the ingredients can be mixed, salt to taste and pepper. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

Pre-soaked and then crushed prunes aid digestion;
Pomegranate seeds will complement the treat with vitamin C and iron, as well as give the snack a pleasant sour-tart taste;
Walnut kernels, crushed large pieces, will make the salad more nutritious and tasty.
There is also a sweet and sour version of such a salad, where granulated sugar (1-2 tsp) is also added for dressing along with butter, lemon juice and a pinch of salt.

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and stayed there forever, because they are so delicious. Any hostess can cook a classic Korean-style carrot at home if there is seasoning. And if you make the dressing yourself, and even add cabbage and beetroot to the traditional orange root crop, then you won’t pull it by the ears from such a salad.

Ingredients

A small fork of cabbage - 500 g;
Beets - 1 root crop;
Carrot - 120 g;
Bulb onion - 1 onion;
Coriander powder - ½ tsp;
Garlic cloves - 3 pcs.;
Table vinegar 9% - 50-70 ml;
Refined vegetable oil - ½ tbsp.;
Black pepper powder - ½ tsp;
Sugar - 20 g;
Salt - 1.5 tsp

Preparation of beet and cabbage salad

Grind prepared, washed and peeled vegetables. Carrots and beets on a grater for Korean salad, and with the help of a shredder we turn the cabbage into an even and thin straw.
Now, in a large wide-bottomed container, mix all the vegetables together with salt, slightly crushing the slices so that the salt soaks the cabbage and root crops well. We leave half ready salad brew for 15-20 minutes.
Meanwhile, chop the onion into thin rings and fry in oil until translucent and light golden. We mix the finished frying with salted vegetables.
Now we mix the salad with the rest of the ingredients as a dressing aromatic mixture: pour sugar, then pepper, coriander and pressed garlic.

Pour in the vinegar and oil and mix everything thoroughly again. Salad in this form should be marinated in the refrigerator for about 2-3 hours.

Salad "Goat in the garden"

This option of treat is guaranteed to become the main object of admiration only for its appearance. And after tasting this masterpiece, there will definitely be more fans of your cuisine.

Ingredients

Smoked sausage - 0.3 kg;
Cabbage forks - ½-1/3 pieces;
Carrots - 250 g;
Beets - 120-150 g;
Potato - 3 tubers;
Fresh cucumbers - 2-3 pcs.;
Garlic cloves - 2 cloves;
Mayonnaise - 1 small pack;
Salt - 7 g;
Pepper powder (black) - ½ tsp

Home cooking "Goat"

All components of this salad are used without heat treatment, which makes this appetizer a storehouse of nutrients. And thanks to this, such a salad is prepared very quickly.
All components should be crushed into straws. Cabbage on a shredder, cut potatoes on a coarse grater, cut cucumber and sausage manually into thin sticks, beets and carrots after cleaning three on a Korean grater.
Potatoes are the only component that requires pre-cooking. But it does not need to be boiled, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, put the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on big platter in the center we lay out a slide of sausage, along the edges in the form of a seven-color flower with petals we lay other components in slides, which should first be slightly salted and peppered. It turns out a very bright, healthy and creative salad. Squeeze mayonnaise along the inner sausage circle.

Serve such a salad in portions and put it on a dish immediately before serving, so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage with meat fried with spices.