How to make cabbage salad. Lenten diet salad "Spring" with radish: a recipe for weight loss

What kind of fresh cabbage salad can be prepared? First of all, it depends on the type of cabbage, because white cabbage salads, Beijing cabbage salad, cauliflower salad, cabbage salad are prepared. red cabbage, Chinese cabbage salad, Chinese cabbage salad Brussels sprouts, blue cabbage salad or blue cabbage salad purple cabbage, salad from savoy cabbage, broccoli cabbage salad, kohlrabi cabbage salad. Salad with fresh cabbage is of course more healthy, although boiled cabbage salad is also prepared. If you want to make fresh cabbage salad, recipes may contain more than just cabbage. Coleslaw often contains other vegetables and fruits as well. Examples include coleslaw and carrots, cucumber and coleslaw, coleslaw with peppers, coleslaw with corn, coleslaw with apples, coleslaw with tomatoes, coleslaw with beets. Red cabbage salad, among other things, looks very beautiful. We also recommend cauliflower salads. Recipes often use boiled or pickled cabbage, but fresh cauliflower salad is also prepared. Beijing cabbage salads have a delicate texture, there are different recipes with Beijing cabbage, from vegetarian to meat and fish. Broccoli, kohlrabi and other types of cabbage are more unusual for us, but you can make a very original one with them. cabbage salad. A salad recipe with cabbage and other fresh vegetables and fruits is also often called vitamin salad with cabbage. Cabbage is the basis, fillers can be almost anything. Sometimes a coleslaw recipe uses a grain, such as coleslaw and rice, and a meat, coleslaw, and chicken. And even sausage, because there is a recipe for cabbage salad with sausage. Finally, you can also use seafood by preparing crab salad with cabbage. All you need to make this salad is crab sticks and cabbage. Now about how to cook cabbage salad. As you know, any woman can do three things in five minutes: a scandal, a haircut and a salad. First of all, here we mean salads from fresh white cabbage, which is really prepared very quickly and simply. If you want coleslaw with vinegar, add vinegar, if coleslaw with mayonnaise - poured mayonnaise. Cabbage salad with vinegar perfectly warms up the appetite, it is good to eat before the main course, like all salads.

Cabbage salad can be prepared all year round. In the spring, you can make a salad of young cabbage and a spring cabbage salad with seasonal vegetables in the summer. Finally, in winter, sauerkraut salad and canned salad from cabbage. To do this, it would be nice to learn how to cook cabbage salad for the winter. Canning cabbage salads is a good way to provide yourself with vitamins for the whole winter. When you want something crispy and sour in winter, cabbage preservation will help you out; salads prepared in this way are stored for several years. Cabbage salad for the winter can be prepared by salting or marinating. For lovers of spicy - korean recipes, for example, Korean cabbage salad. Winter salad rolled from cabbage into jars and stored in a cool place. For such a salad, white or white cabbage is suitable. cauliflower. Salad for the winter is also prepared with garlic, sweet pepper, it can be beetroot and cabbage salad. To serve not only delicious, but also beautifully decorated salad to the table, we recommend that you look at the recipes for salads with cabbage with a photo.

It's hard to imagine more a budget option cold appetizer than fresh cabbage salad. From this uncomplicated vegetable, you can create the most variety of dishes, from casual to festive.

They will be not only tasty, but also very useful. Here are some of the most popular options. In addition to them - a detailed photo description of the recipe and videos of the cooking process.

Salad of fresh cabbage and carrots - a delicious recipe with scrambled pancakes

A very interesting solution, using omelette pancakes instead of eggs in a vegetable salad, gives an amazing result! In addition, mayonnaise is not used here. Instead, there is a fresh and fragrant dressing of sour cream, mustard and garlic. It turns out incredibly tasty!

You can experiment: add a meat component in the form of boiled chicken or ham to a cold dish.

Ingredients:

young cabbage - 200 g;
carrots - 100 g;
garlic - 2 cloves;
egg - 3 pcs.;
milk - 50 ml;
greens - to taste;
sour cream - 100 g;
mustard - ½ tsp;
salt, ground black pepper - to taste.

Cooking steps:

Finely chop the young cabbage. Salt and mix with your hands. Let the fibers soften and the juice comes out.

Grate carrots on a large grater. Attach to cabbage. Sprinkle with ground black pepper, salt. Mix well.

Mix milk with eggs, salt a little and beat with a whisk. Fry the omelette mixture in a pan with vegetable oil in the form of pancakes. Let them cool and cut into small strips. Add to vegetables.

Top the salad with finely chopped dill. Mix sour cream with mustard. Squeeze garlic cloves into this mixture.

Put sour cream dressing in a salad bowl, mix.

Recipe (as in the canteen) with carrots and vinegar

This is perhaps the easiest version of vegetable salad. But it fully possesses all the advantages of a full-fledged cold dish for regular consumption.

The technological map of this dish indicates the content of B, PP and C vitamins, minerals in the form of calcium, magnesium, phosphorus and iron. BUT low calorie, less than 91 kcal per 100 g, makes this salad indispensable for dietary nutrition.

Have you also tried to repeat this common catering recipe at home? Did not work out? Or maybe it worked out, but not the way you would like? Try our recipe. The result will delight and satisfy you in all respects.

cabbage - 600 g;
carrots - 100 g;
salt - 0.5 tsp;
sugar - 1 tbsp. l.;
table vinegar- 1.5 tbsp. l.;
vegetable oil - 2-3 tbsp. l.

Cooking:

Shred the cabbage. Salt it and mix it with your hands. Place for 15 minutes in the refrigerator.
Grate carrots. Combine with cabbage.
Put salt and sugar, add table vinegar and unrefined sunflower oil. Mix well. Send the finished salad to the refrigerator for about half an hour.

With tomatoes, cucumbers in sunflower oil

Very light, like a fresh spring breeze, the dietary salad, not without reason, claims to be the champion in cooking speed. And what a flavor!

Ingredients:

Chinese cabbage 1 pc.;
cherry tomatoes - 10 pcs.;
cucumber - 1 pc.;
dill and green onion to taste;
olive oil - 50 ml.

Cooking:

Cut out a hard white core from each cabbage leaf. Roll the remaining green part into tubes and chop finely.
Cut a fresh cucumber into thin half rings. Attach to cabbage.
Divide the cherry tomatoes into four parts, also add to the salad.
Cut the green onion, finely chop the dill. Attach to the rest of the vegetables.

Salt according to your taste, season with olive oil. Mix thoroughly.

Vitamin salad with cucumber (delicious dressing)

Fresh, healthy, tasty, light, fragrant... And that's all about it, about fresh cabbage salad with cucumber. It owes its dizzying taste to the original vegetable oil dressing with the addition of lemon juice and honey. Fresh ingredients provide an abundance of vitamins and minerals.

white cabbage - 300 g;
cucumber - 2 pcs.;
bell pepper- 1 PC.;
cuttings celery - 1 pc.;
green seasonings to taste, onion, dill, cilantro, parsley, dill;
salt;
juice of a lemon, lime or Apple vinegar;
honey - 1 tsp;
black allspice;
olive or sunflower oil - 2 tbsp. l.

Cooking:

Finely chop the cabbage. Cut the fruit of bell pepper into strips. Chop the celery stalk and cucumber. Finely chop the greens. Use any fresh seasonings to your taste, the dish will only be more aromatic. Mix all the ingredients in one bowl, salt.
Make a dressing with vegetable oil, lime or lemon juice, ground black pepper, and honey. Pour over the dish and mix well.

Salad with greens "Minute" + dressing - fast and tasty

No wonder this dish got its name with a chronological bias. If you have certain skills, it is quite possible to prepare it within this period. After all, there are few ingredients, the operations are not time-consuming, and the result is striking in its delicious taste and aroma.

To a large extent, it is achieved due to spicy dressing. Contained in its composition lemon acid plays the role of a marinade. Therefore, the salad does not lose quality on the second day. On the contrary, it acquires a pleasant specific taste.

1 small head;
4-5 green onion feathers;
30 g dill;
0.5 tsp salt;
4-5 art. l. vegetable oil;
1 st. l. lemon juice;
1 tsp Sahara;
¼ tsp pepper.

Cooking steps:

Chop the head. Young cabbage of an early variety is best suited for preparing a salad. Its leaves are softer and juicier. On the shelves only late winter varieties? Do not despair. Use what is. Simply cut more thinly, sprinkle with salt and knead properly with your hands until the juice appears. AT last resort, you can top the cabbage crumbs with a pestle.

Finely chop the green onion, chop the dill.

Pour into vegetable oil lemon juice, add salt, granulated sugar and ground pepper. Mix thoroughly. Refueling is ready! Pour it into a salad bowl and stir.

Did you like the gas station? You can use it to prepare any vegetable salads.

Cabbage salad with bell pepper and vinegar in a hurry

Do you want to cook fast, crispy and juicy snack for daily diet or holiday menu? Then this recipe is for you.

You can fill the dish with any vegetable oil, olive, sunflower or linseed. Use on health! And may a joyful mood always reign at your table!

Ingredients:

white cabbage - 0.5 kg;
carrots - 1-2 pcs.;
onion - 1 pc.;
sweet pepper - 0.5 pcs.;
table vinegar 9% - 1 tsp;
salt to taste;
vegetable oil.

Cooking:

Cut the onion into thin half rings. Finely chop the head of cabbage. Combine vegetables in one bowl. Salt and mix with your hands.
Grate carrots on a coarse grater, Bell pepper cut into slices. Add to onions and cabbage.
Season with vinegar and vegetable oil, salt to your taste.
Mix thoroughly.

A simple recipe with smoked sausage, corn and cheese

What criteria are determining for a dish to fall into the category of festive ones? Outstanding taste and original appearance. This salad deserves to be in the center festive feast. It is not only tasty and nutritious, but also quite light.

And to give the dish external originality is within the power of any hostess. Place it in a beautiful dish, decorate with greenery and holiday dish ready!

cabbage - 250 g;
half-smoked sausage - 200 g;
boiled rice- 5 tbsp. l.;
eggs - 5 pcs.;
canned corn - 1 can;
mayonnaise - 2-3 tbsp. l.

Cooking:

Shred the cabbage.
Cut the sausage into cubes.
Boil hard-boiled eggs. Chop them into cubes.
Drain the liquid from the canned corn.
Combine all ingredients.
Season with mayonnaise and mix thoroughly. Decorate with greens.

Salad "Please everyone" from cabbage, crab sticks, corn, cucumber

Of the simplest and useful products cook in just five minutes delicious salad according to the recipe below. This is one of the snack options described earlier. Lovers of vegetables, and admirers of crab sticks, and simply adherents of tasty and tasty will be satisfied. healthy eating.

250 g of young cabbage;
2 medium cucumbers;
50 g green onions;
240 g crab sticks;
280 g of corn;
salt to taste;
2-3 tablespoons of mayonnaise.

Getting Started:

Chop young white cabbage as thinly as possible. Is young far from young? Use Beijing.
Finely chop fresh cucumbers, chop green onion feathers.
Crab sticks cut into cubes.
Combine all ingredients in one bowl, add corn. Salt, season and stir. As a dressing, you can use homemade or store-bought mayonnaise. With vegetable oil, this salad will also be good.

Delicious, tender with chicken fillet - an instant recipe with a photo

Harmonious combination chicken meat, cream cheese, sweet corn and crispy cabbage creates a stunning effect of freshness and novelty. In addition, this dish has the optimal ratio of proteins, fats and carbohydrates. Try it!

white cabbage - 0.5 kg;
cheese hard varieties- 150 g;
chicken fillet- 1 PC.;
canned corn - 200 g;
salad mayonnaise to taste;
salt - 1/4 tsp

Cooking:

Finely chop the cabbage. Use loose and juicy heads of early and medium varieties.
Boil the fillet chicken breast in salted water for 20 minutes. To improve the taste of meat, add onions and carrots to the broth. Cut the boiled chicken fillet into strips or tear with your hands into fibers.
Mix cabbage and meat, add canned corn.
Grate a piece of hard cheese on a fine grater. Add to salad bowl.
Salt and season with mayonnaise.

Salad "Tenderness" with apples

Vegetarian cabbage salad with apple will not only fill the vitamin deficiency, but also protect you from extra calories. After all, it contains only vegetables and fruits! And use different varieties apples makes it possible to vary the taste of the finished dish.

Ingredients:

fresh young cabbage - 200 g;
apple - 1 pc.;
onion- 1 PC.;
carrots - 1 pc.;
parsley;
dill;
lemon juice - 1 tsp;
salt to taste;
sunflower oil.

Cooking:

Cut young cabbage into thin strips.
Remove the core from the apple. Cut it into thin slices. Is the rind too thick and tough? Remove it before cutting the fruit.
Cut the onion into small cubes.
Grind the carrots through a large grater.
Place cabbage and onion in a salad bowl. Salt, add lemon juice. Mix well.
Join grated carrot and apple slices. Add chopped greens: dill and parsley.
Season with vegetable oil and mix thoroughly.

An unusual recipe with mayonnaise, as an option

The "zest" of this salad is in an unexpected combination of white and seaweed. This combination creates a light, juicy, but very unusual taste. Do not forget about the benefits of seaweed. Her contribution in the form of an additional portion of iodine will have a beneficial effect on your body.

Ingredients:

500 g of young white cabbage;
200 g seaweed;
4 eggs;
2 tbsp. l. mayonnaise;
half an onion;
salt and pepper to taste.

Cooking:

Chop up the cabbage. Salt, remember a little with your hands, let the juice come out.
Finely chop the onion and eggs.
Chop strips of seaweed to get a smaller fraction.
Mix all ingredients. Season with mayonnaise.

Salad with fresh cabbage, green peas and egg

The advantage of cold appetizers from cabbage is their versatility and variability. Without sacrificing taste ready salad you can replace the main ingredient with red cabbage, and mayonnaise dressing- sour cream or vegetable oil.

cabbage -300 g;
egg - 3 pcs.;
green peas - 100 g;
cucumber - 1 pc.;
dill, onion - 1 bunch;
mayonnaise - 2 tbsp. l.;
salt - to taste.

Cooking steps:

Shred the cabbage.
Finely chop a fresh cucumber.
Chop the dill and onion feathers.
Boil hard-boiled eggs, chop them.
Drain the liquid from the canned green peas.
Mix all ingredients in a salad bowl. Salt, season with mayonnaise, sour cream or vegetable oil, mix thoroughly.

Do you want to give the dish a festive look? Place it inside the serving ring, tamp lightly. Carefully remove the form. Decorate the formed salad with herbs.

How to cook a salad with white cabbage, beans and croutons

Do you think cabbage salads are always an example of a low-calorie dish and a standard of proper nutrition?

I hasten to please lovers high-calorie food and shock the adherents diet menu recipe for this amazing salad. Yes, it is quite fatty and nutritious. But how can you deprive yourself of the pleasure of delicious food? Just reduce the dose.

red beans - 200 g;
pork meat - 350 g;
onion - 1 pc.;
carrots - 2-3 pieces;
fresh white cabbage - 150 g;
garlic - 5-6 cloves;
White bread;
mayonnaise - 3 tbsp. l.;
sunflower oil for frying - 100 g.

Step by step recipe:

Cut lean pork into cubes, fry in a pan in vegetable oil.

Chop the onion, attach to the meat. Also lightly fry. Put the fried foods in a salad bowl.

Grind carrots through a large grater. Fry it in vegetable oil. Add to meat with onions.

Finely chop fresh white cabbage. You can use a juicy vegetable of early varieties in a salad in fresh. Just salt and remember with your hands. Later and tougher varieties should be fried in vegetable oil, like the rest of the ingredients. Add to salad bowl.

Attention! For frying ingredients, try to use minimal amount vegetable oil. After all, this method of preparing the components of the salad provides its high fat content. And this quality creates an additional load on the liver of the consumer.

Squeeze garlic cloves through a press. Stir. Boil red beans in salted water. It will take about two hours to bring it to readiness. Put in a salad bowl with the rest of the ingredients.

Dress the salad with mayonnaise. Stir gently. White bread cut into cubes. Fry them in sunflower oil until golden brown. Add to salad mixture, stir.

Keep the finished dish in the refrigerator for 3-5 hours. It will infuse, the crackers will be saturated with aromatic dressing. You can put it on the table and receive admiring compliments.

Lenten diet salad "Spring" with radish: a recipe for weight loss

Delicious low-calorie spring vegetable salad. Combine its components to your taste. Increase or decrease the amount of one or another ingredient. This will not harm the quality of the food. After all, all the products used are fresh, tasty and equally healthy.

Ingredients:

young cabbage - 300 g;
radish - 150-200 g;
fresh cucumber - 150 g;
cherry tomatoes - 100 g;
green onion - 40 g;
dill - 1 bunch;
lemon or lime juice - 20 ml;
honey - 1-1.5 tbsp. l.;
olive oil- 4 tbsp. l.;
sweet mustard - 1 tbsp. l.;
salt to taste.

Step by step preparation:

To make salad dressing, add salt, mustard, honey, and olive oil to lemon juice. Whisk with a whisk until the solids are completely dissolved.
Chop the cabbage, cut the radish, cucumber and tomatoes. Finely chop the green onions and dill.

Pour in the dressing. Mix thoroughly.

Korean cabbage with radish and garlic - a delicious, spicy winter snack

In the wake of the popularity of Asian cuisine, almost no dish is complete without its oriental remake. Kale salad is no exception. Add spices to it in the form of radish, vinegar, pepper, even more salt and seasonings.

Get a dish stylized Korean salad. In our recipe, it is subjected to daily pickling. In ethnic Korean cuisine vegetables are fermented.

1/2 medium cabbage;
2 large carrots;
1 large green radish;
4-6 garlic cloves;
3 tsp salt;
1 st. l. Sahara;
4 tbsp. l. table vinegar;
100 ml of vegetable oil;
0.5 tsp ground coriander (hops-suneli or seasonings for Korean carrots);
0.5 tsp red hot peppers- optional.

Step by step recipe:

Cut the cabbage into large slices. Fill with boiling water. It must completely cover vegetable cutting. Cover with a plate. Leave on for about 10-15 minutes.
Cut carrots and green radish into strips. Chop the garlic cloves into thin slices.
Drain water from cabbage. Add carrots, radish and garlic to it. Sprinkle salt, sugar, dry seasonings. Pour in table vinegar.
Warm up vegetable oil. Use a microwave oven for this purpose. gas stove. Pour hot oil over salad. Stir gently.

Let it stand at room temperature for several hours. Then put it in the refrigerator for a day. Are all the ingredients well marinated? You can eat!

Panicle with beets

What explains such a specific name for a light vegetable salad? For people who are actively involved in getting rid of extra pounds, this is no intrigue. AT raw vegetables contain hard alimentary fiber. It is they who clean the inner surface of the intestines with the effectiveness of this household equipment.

Problems with overweight you don't know? This is not a reason to refuse delicious and very healthy salad. In one plate you will find a storehouse of vitamins and minerals!

Ingredients:

0.5 head of cabbage;
1 small beet;
2 carrots;
1 clove of garlic;
salt pepper;
sunflower oil.

Step by step recipe:

Cut the cabbage into strips.
Grate raw beets and carrots on a coarse grater or use special device for Korean carrots.
Grind garlic with a press or grate on a fine grater.
Mix all the ingredients, salt, add pepper, season with sunflower oil.
Let the salad sit for about 15 minutes.

With onions, carrots and vinegar

How to create a full-fledged dish from the point of view of usefulness and nutritional value from 2-3 ingredients? Quality fresh produce, personal commitment and a few simple operations. Culinary initiative is welcome!

A good effect is the use of combined dressings. Dilute mayonnaise with yogurt or sour cream. The taste of the dish will soften and acquire freshness.

In addition to the traditional store-bought dressings and seasonings from the above recipes, we offer a few more mouth-watering options.

Homemade mayonnaise - quick and tasty

Are you prejudiced against store-bought mayonnaise? Master the Recipe home cooking this delicious seasoning. This is not a troublesome business, even novice housewives are quite capable of doing it.

Take the ingredients:

lemon juice - 2 tbsp. l.;
salt - 0.5 tsp;
sugar - 0.5-1 tsp;
black pepper - 0.5 tsp;
mustard - 2 tsp;
2 eggs;
refined vegetable oil - 300-350 ml.

Cooking:

Squeeze out the juice from the lemon. Salt, add sugar and ground pepper.
Add mustard, beat in eggs.
Pour in vegetable oil.

Beat the mixture with an immersion blender. To do this, place it in a vessel with a mixture of components. Let the blender cap cover the egg yolk. Do not tear it from the bottom of the vessel until the composition is beaten to half. Then move it to the second yolk. Do not turn off the blender until a thick homogeneous mass is obtained.

For better whipping, the temperature of the ingredients should not differ from room temperature.
It is acceptable to use a mixture of sunflower and olive oil. Do not exceed the proportion of olive oil more than 20-25 percent. It gives mayonnaise a bitter taste.

Prefer a thinner mayonnaise? Dilute it with 1-2 tablespoons warm water and beat again. Or reduce the amount of vegetable oil in the recipe.

French salad dressing

The use of such a dressing provides the usual vegetable dishes with unexpected taste metamorphoses. You can use at your discretion different kinds mustard, vegetable oil and vinegar. Calorie seasoning - 478 kcal.

Ingredients:

olive oil - 3 tbsp. l.;
natural vinegar 6% - 1 tbsp. l.;
honey - 1 tsp;
mustard with whole grains - 1 tsp;
garlic - 1 clove;
salt - 0.5 tsp.

Cooking:

Finely grate the garlic cloves. Put in a jar.
Add mustard, honey and vinegar. Salt. Pour in the olive oil. Close the jar with a lid. Shake vigorously until the ingredients are completely mixed.

Come to our page, actively use the recipes. Send them to your friends and followers in in social networks. And be healthy!

You can cook various dishes from cabbage. It is delicious to make a vitamin snack or a full-fledged side dish from a fresh head of cabbage, and any fresh cabbage salad is great as an appetizer and with fish dishes, and to meat. If you don’t know how interesting and tasty to cook cabbage salad, then below are the most popular methods for versatile, satisfying snacks.

Simple salad of fresh cabbage and cucumbers

The summer version of this dish is tasty, fragrant and healthy. It is most delicious to eat fresh, because after standing for several hours, the appetizer 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. a spoon;
parsley;
oil - 2 tbsp. olive spoons.

Cooking:

Chop the head of cabbage.
Salt and knead with your hands. The juice should stand out.
Onions and cucumbers are needed in half rings. Combine with cabbage.
Pour in lemon juice.
Drizzle with oil.
Chop greens.
Throw in salad. Stir.

Recipe, as in the dining room - with carrots and vinegar

Another variation delicious snack- fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all vegetables are used fresh, it also turns out to be useful.

Ingredients:

vinegar - 1.5 tbsp. spoons;
onion - 1 pc.;
pepper;
beets - 1 pc.;
salt;
red cabbage forks - 1 pc.;
dill;
carrot - 2 pcs.

Cooking:

Cut vegetables into equally short strips.
Mix.
Sprinkle with pepper.
Pour in vinegar.
Salt.
Mix.
Chop dill.
Sprinkle the finished dish.

Spicy salad with garlic and mayonnaise

This is the most fast option cooking cabbage salad. It turns out very juicy, spicy and spicy.

If you want to receive diet option, then you can replace mayonnaise with sour cream.

Ingredients:

garlic - 6 cloves;
cabbage - an average head of 700 grams;
salt;
mayonnaise - 230 ml.

Cooking:

Chop the head of cabbage into thin, neat straws.
Sprinkle with salt.
Rub. Juice should stand out.
Take a fine grater or garlic press and skip the garlic cloves.
Mix with straw.
Fill with mayonnaise.
Stir.

Vitamin variant with green apple

All the products included in the composition are ideally combined and create a unique palette of taste. The dish turns out sweet and sour, interesting and "not hackneyed".

Ingredients:

cabbage - a small red head of cabbage up to half a kilo;
pepper;
apple - 2 green;
salt;
juice - 30 ml of orange;
walnut - 160 g (any, you can mix);
celery - 2 stalks;
honey - 1 tbsp. a spoonful of liquid;
cheese - 120 g;
oil - 55 ml olive;
carrot - 230 g.

Cooking:

Chop the forks.
Salt.
Wash with hands.
Take a large grater and grate the carrot.
An apple is needed in the form of thin slices.
Chop the celery.
Mix.
Salt. Mix.
Pour juice into oil.
Add honey and stir again.
Pour the vegetables with oil and, as always, mix.
Leave in the refrigerator for half an hour.
At this time, chop the nuts.
Cut cheese into small cubes.
Connect with chilled mass.

With smoked sausage

If you want to surprise and bring joy to loved ones, then it's time to cook cabbage salad with smoked sausage. It is much more satisfying than those described above, and depending on the type of sausage chosen, it comes out different and non-trivial every time.

Ingredients:

1 fork of Chinese cabbage;
salt;
green peas - bank;
egg - 2 pcs. (boiled);
greens;
mayonnaise - 3 tbsp. spoons;
sausage - 230 g smoked;
garlic - 2 cloves.

Cooking:

Cut the head of cabbage into neat strips.
Sausage will also be required in the form of straws.
Chop the eggs. It can be straws and cubes.
Chop up the greens.
Mix.
Throw in peas.
Grind the garlic on a grater or in a garlic press, or just chop with a knife.
Fill with mayonnaise.
Salt. Stir.
Pour over vegetables.
Stir.

With green peas

This cooking option is suitable not only for daily nutrition but also for the holiday. Salad with green peas is recommended to be poured not with sunflower oil, but with olive oil. If you like a more high-calorie option, then use mayonnaise.

Ingredients:

cabbage - a small head of cabbage;
olive oil;
peas - 180 g;
sugar;
lemon - 1 pc.;
salt;
dill - 4 sprigs.

Cooking:

Shred the cabbage. The salad will turn out tastier if the vegetable gives a lot of juice. To do this, grind the forks should be smaller. If the chips turned out to be large, thoroughly “massage” it with your hands.
Salt.
To shade the taste, add sugar and mix.
Pour in the juice squeezed from the lemon.
Chop dill.
Mix.
Pour in peas, pour in oil and mix well for the last time.

Healthy salad with fresh cabbage and beets

Vitamin snack, which is especially good to eat in the spring.

Ingredients:

cabbage - head of cabbage;
salt - 1 tbsp. a spoon;
olive oil - 145 ml;
beets - 1 pc. (boiled);
sugar - 4 tbsp. spoons;
garlic - 4 cloves;
vinegar - 45 ml;
carrot - 2 pcs.

Cooking:

Shred cabbage and beets. The last one is good and grind on coarse grater.
Chop the garlic cloves and mix everything.
Pour vinegar with oil, add sugar, add salt and mix. Boil.
Pour dressing over vegetables and stir.
You can use immediately.

Cooking Korean at home

Korean cuisine is loved by many families. In addition to the famous carrot, many dishes are prepared using Korean technology, including salads using cabbage.

Ingredients:

cabbage - 0.5 white head;
sugar;
vinegar - 2 tbsp. spoons;
onion - 1 pc.;
garlic - 3 cloves;
cilantro;
carrot - 2 pcs.;
sea salt;
coriander;
Red pepper.

Cooking:

Chop half of the head of cabbage into cubes with an edge of about 2 cm.
Carrots will be needed in the form of straws.
Mix vegetables and sprinkle with salt.
Let stand for half an hour - the vegetable mix should highlight the juices.
Squeeze.
Combine sugar with vinegar and pour dressing over vegetables.
Chop the garlic together with seasonings and throw in a snack.
Mix.
Chop the onion and fry in oil.
Transfer to salad and mix.
Leave for a couple of hours.

With canned corn

The dish is tasty and very juicy.

Ingredients:

carrot - 1 pc.;
greens;
corn - can;
pepper;
forks of white cabbage - 1 pc.;
salt;
lemon juice - 1 tbsp. a spoon;
sunflower oil - 3 tbsp. spoons;
garlic - 3 cloves.

Cooking:

Grind carrots using a grater.
Chop the forks, salt and press with your hands.
Mix vegetables.
Drain the marinade from the jar, and pour the corn to the main product.
Combine juice with oil, add chopped garlic cloves, sprinkle with pepper and stir.
Pour ready dressing vegetables.
Stir and sprinkle with chopped herbs.

With pepper and nuts

If you are an amateur Georgian dishes then this variation is for you. It is distinguished simply by the unique aroma of Georgian sauce.

Ingredients:

Bulgarian pepper - 1 pc.;
white vegetable - about half a kilogram;
salt;
walnut - 0.5 cups of walnut;
olive oil - 1 tbsp. a spoon;
garlic - 3 cloves;
lemon - 0.5 pcs.;
onion - 1 pc.;
parsley - 4 branches;
cilantro - 25 g;
raisins - 3 tbsp. spoons.

Cooking:

Chop the cabbage, salt and stir.
Cover with foil and set aside for half an hour.
Finely chop the onion and season with salt. Also set aside for half an hour.
Squeeze vegetables - excess moisture is not needed.
Roast nuts and chop.
Chop cilantro with garlic, combine with nuts and salt.
Throw spices in a mortar, knead and mix with onions.
Chop parsley and send to cabbage.
Bulgarian pepper is needed in cubes.
Combine the juice squeezed from the lemon with oil and add the chopped mass with onions.
Mix everything, send to the cabbage and stir the already prepared salad again.

Red cabbage salad with crab sticks

A simple vitamin snack that is easy to prepare.

Ingredients:

salt;
head of cabbage - 1 pc. red cabbage;
egg - 2 pcs. boiled;
crab sticks - 260 g;
mayonnaise - 4 tbsp. spoons;
onion - 55 g green;
pepper;
corn - can.

Cooking:

The head of cabbage must be crushed, but this must be done thinly.
Cut sticks - you need strips commensurate with cabbage straws.
Chop the onion, mix everything, sprinkle with pepper and cover with corn.

Ingredients:

oil - 3 tbsp. spoons of olive;
half a head of red cabbage 400 grams;
carrot - 1 pc.;
apple - 2 pcs.;
salt;
honey - 2 tbsp. spoons.

Cooking:

Chop the head of cabbage and salt.
Squeeze out the liquid - the excess will spoil the snack.
Pour cabbage shavings with honey and salt.
Grind the apple and send the resulting slices to the cabbage.
Take a medium grater and quickly rub the carrot.
It remains to mix everything and pour oil.

To make the appetizer more tasty, you should use young tips - they are juicy and sweet.
If you have chosen a head of cabbage that has been stored for a long time, carefully remove all spoiled leaves. Grind the rest, sprinkle with salt and knead well with your hands. This procedure will help the juice stand out faster. Let the chips stand for about eight minutes, and then you can add the products indicated in the recipe. This preparation will help make the food tender and juicy.
For improvement palatability, chopped greens should be added, even if this is not indicated in the recipe.
In any cooking option, mayonnaise can be replaced with natural dressing, making the food more healthy. You can use yogurt or sour cream, butter is also good.
Cabbage goes well with all nuts. Therefore, you can safely add them to any recipe, after chopping them.
The thinner the cabbage is shredded, the juicier and more pleasant the appetizer.
Lemon juice will give a pleasant sour taste, instead of which you can use vinegar. It is enough to add quite a bit and new pleasant notes will appear in the salad.

The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage "is a vegetable that maintains the vigor of the body and a cheerful, calm mood of the spirit." And ancient doctors strongly recommended that mothers feed this vegetable to young children so that they grow up strong and healthy.

Since then, little has changed, 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, and in combination with almost all other vegetables, fruits, and even meat products. What makes it simply an indispensable product for cooking 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 in order to cut them for the first salad. It is from white cabbage that we will cook our favorite dishes today.

And it doesn't matter what we will cook them with - with fresh cucumber, or carrots, or with a green apple. Or we want to add sausage, chicken, meat or cheese to them. It also doesn't matter what we decide to fill 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; a fragrance that you will not confuse with any other; and what Pythagoras spoke about many years ago - good mood and cheerful spirit!

And today's selection of recipes will also serve the same. We will cook, enjoy and get the intended sensations.

This option is especially good from fresh early cabbage. All tastes are present in it - slightly bitter, sour, sweet and salty.

We will need:

cabbage - 0.5 kg
fresh cucumber - 2 pcs
dill - 50 g
green onion- 2 - 3 stems
vegetable oil (preferably olive oil)
vinegar 9% - 0.5 - 1 teaspoon
sugar - 0.5 tsp
salt - 0.5 tsp

Cooking:

1. Remove the top coarse leaves from the fork and finely chop the product.

2. Pour in salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: someone likes salting, and someone does not add it to dishes at all.

3. Grind with salt. At this stage, there is such a rule, the older the vegetable, the tougher the leaves, which means that the more it should be ground.

Since today we have a young and tender fork, we grind it only slightly. So that it becomes a little softer and let the juice flow. 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 juice appears.

4. Cucumbers cut into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge, they will have a lot of extra juice.

But if you cut them thinner, then the dish will look much more aesthetic, and the cucumbers in it will be tangible and tasty.

5. Cut 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 in order to sprinkle the finished dish.

6. Prepare dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it is better to pre-mix them in a separate bowl, and only then pour everything into a bowl with chopped vegetables.

Thus, all the ingredients are better and more evenly mixed with dressing.

7. For dressing, mix vegetable oil, olive oil is better. And I like to mix olive oil with linseed. Let me remind you that . It turns out not only tasty, but also useful.

Add sugar and vinegar to taste, directly into the oil. For better dissolution of sugar, you can add it not in crystals, but in the form powdered sugar. In this case, its quantity must be reduced.

Vinegar is also added according to your taste. By the way, it can be replaced with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from a lemon to the dressing, of course, also to taste.

8. Mix all the ingredients with the dressing sauce and let stand for a while so that everything is soaked.

9. Salad should be beautifully served. To do this, do not serve it in the same bowl in which it was cooked. Put 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 be not only tasty, but also served beautifully, neatly and tastefully!

Here we have such a simple, but at the same time the most delicious option.

It remains only to add that the amount of dill can be increased. And in this case, the dish has a more accentuated and characteristic dill smell. Or you can add garlic to the recipe. And is it necessary to say that in this case a new amazing taste and aroma.

Canteen-like cabbage with carrots and vinegar

We will need:

white cabbage - 500 gr
carrots - 1 pc.
onion - 1 piece (small)
vinegar 3% - 2 tbsp. a spoon
vegetable oil - 2 tbsp. a spoon
sugar - 1 teaspoon
salt - to taste

Cooking:

1. Remove the top rough and dirty leaves from the vegetable. Wash forks if necessary cold water, pat dry with paper towels and chop finely.

One of the secrets to getting a delicious dish is precisely a thin shredder. The thinner you cut, the tastier it will be.

2. Salt to taste and grind with your hands until juice appears. But it is not necessary to be very zealous so that the cabbage does not lose its shape.

At this stage, it must be left for a short time so that it lies down and is salted.

3. In the meantime, peel and grate the carrots. Also peel the onion and cut into small cubes.

4. Place all vegetables in a bowl.

5. Prepare dressing. To do this, mix vinegar, oil and sugar.

6. Pour dressing over vegetables and mix. Put in the refrigerator for 15 - 30 minutes.

The secret of the salad, as in the dining room, is to let it stand and marinate well.

7. The finished dish can be sprinkled with fresh chopped dill if desired.

The dish turns out so tasty that until you eat everything, you won’t be able to stop.

And one of my friends in such a salad definitely adds a couple - three cloves of chopped garlic. And how delicious it turns out in this version! Imagine one of the most conventional products turns out just incredible tasty dish! And needless to say, it's not only tasty, but also healthy.

The same cabbage as in the dining room. One more recipe

And here is another version of the same recipe, but it differs in that the ingredients are laid in a different way. That is, at first all the ingredients are combined together with vinegar and oil, and then it is all ground.

And do not forget that the salad needs to brew for a while so that all the ingredients are saturated with each other's juice, 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 he struck me with two components at once: the first is the tomatoes that are in the composition of the dish (before that, I had never added them in such a combination), and the second, that there is soy sauce in the dressing sauce. And here is the recipe.

We will need:

white cabbage - 300 gr
cucumber - 1 piece (small)
tomato - 1 pc.
lemon - 1/4 part
soy sauce - 1 tbsp. a spoon
olive oil - 2 tbsp. spoons
salt - to taste
sugar - 1 teaspoon
parsley - for decoration

Cooking:

1. Remove the upper coarse leaves from the head of cabbage, if necessary, rinse it. Pat dry with paper towels and cut into thin strips. Here it should be remembered that the thinner you cut, the tastier it will turn out.

2. Transfer the sliced \u200b\u200binto 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 porridge.

3. Cucumber can be grated, or cut into small strips. I chose the first option today 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 the ingredients and check if there is enough salt. If not, add salt to taste.

6. Prepare dressing. To do this, pour olive oil into a separate bowl, add lemon juice. You can squeeze it directly with your hands, or use a juicer.

Then pour a spoon soy sauce and add sugar. Stir the mixture until it dissolves.

7. Pour the contents with dressing, mix and let stand for 10 minutes so that it marinates a little.

8. Put it in a bowl, or in a large flat plate in the form of a slide. Top with the resulting juice. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

And for those who like to dress salad with mayonnaise or sour cream, there is such a recipe.

cabbage - 500 gr
garlic - 3 - 4 cloves
mayonnaise or sour cream - 200 gr
cranberries - 1 tbsp. a spoon
salt - to taste

Cooking:

1. Finely chop the cabbage, transfer to a large and deep bowl and sprinkle with salt.

2. Grind with salt until juice is released.

3. Grind the garlic with a press or simply grind 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. Decorate with cranberries.

Eat immediately. In this version, it is better to cook at one time. 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 left on the second day, the bitterness can intensify and become predominant in the dish, which can spoil its taste.

It is also not advisable to cook mayonnaise or mixed salads for the future. 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 pea— 100 gr
mayonnaise - 100 gr
boiled egg - 1 pc.
greens
salt - to taste

Cooking:

This salad is as simple as it is delicious. And it is quite easy to cook it and, importantly, quickly.

1. Remove the upper rough leaves from the head and clean from dirt, if any remain on the leaves.

Optionally, the forks can be rinsed under running water cold water. Then pat dry with paper towels and cut into thin strips.

2. Peel and chop the carrots thinner. Or grate for Korean carrots on a thin nozzle.

3. Grind the cabbage with salt. Do not add a lot of salt, as the mayonnaise with which we will season it is quite salty in itself.

4. Add chopped carrots, and an egg, peeled and cut into small cubes or strips. The egg can be cut with an egg cutter.

Also add green peas. If it is from a fresh harvest and not hard, then add it, or you can use canned from a can.

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 well suited for this. Its fruits are sweet and sour, and thanks to this, you can not add sugar. An apple will replace both, and will give the right taste.

We will need:

cabbage - 500 gr
apple - 1 - 2 pcs
carrots - 1 pc.
onion - 1 pc (small)
sour cream - 0.5 cups
poppy food - 1 teaspoon
sugar - to taste and desire
salt, pepper - to taste
greens - for serving

Cooking:

You can simply combine all the ingredients in one of the ways that I described above. And you can cook a dish very unusual.

1. Chop the cabbage into small strips. Add salt to taste.

Slightly squeeze it and put it on very slow fire. Heat up and stir constantly to bring it to a boil.

2. Drain the resulting juice, and place the vegetable in a bowl.

3. Grate carrots for Korean carrots. Chop the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Leave a quarter for decoration. If he has a rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and mix so that the poppy seeds stick around the fruit. Also add it to the rest of the ingredients.

You can not 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. Mix and top with sour cream.

6. Put the salad in a deep plate or a 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 a 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, then here is the recipe.

We will need:

cabbage - 500 gr
smoked sausage— 200 gr
mayonnaise - 100 gr
salt, pepper - to taste
greenery - for decoration

Cooking:

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 the top leaves and dirt. Chop into small straws. Remember that the smaller, the tastier the final result.

2. Transfer everything to a bowl and grind with salt until the first juice appears.

3. Mix one and the other and season with mayonnaise.

4. Add some pepper. Mix and serve.

The recipe indicates smoked sausage, but you can also use boiled varieties, such as "Doctor's". And you can also cook with the addition of boiled chicken, or meat.

Panicle of cabbage and beets

This salad is prepared very simply and quickly. And he got such an interesting name because he cleans the intestines well. Also with this combination it is good to leave any diet.

The composition of the ingredients is the simplest, products are not translated on store shelves either in summer or in 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 rightly be called "Vitamin". It is tasty, healthy and always eats with great pleasure.

And in winter, I cook it with boiled beets. And then it turns out such a vinaigrette from fresh cabbage. You can add to it boiled beans, and all other ingredients that we usually add to a vinaigrette. And if there is no 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 - soar", where I found a lot delicious recipes Our favorite dish is vinaigrette. I highly recommend reading. Before that, I always cooked it according to only one recipe.

"Winter" vegetable salad with radish

In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore they can be completely replaced by more useful ones in winter period time vegetable - radish.

Use better Uzbek green radish. It is not so bitter, and also more juicy. And in combination with carrots it is also very tasty.

We will need:

cabbage - 300 gr
radish - 1 pc (small)
carrots - 1 piece
mayonnaise - 2 tbsp. spoons
sour cream - 2 tbsp. spoons
salt and sugar - to taste

Cooking:

1. Peel the cabbage from the top leaves and chop into very thin strips.

2. Sprinkle with salt and grind until juice is formed and slightly soft.

3. Grate carrots and green radish on a coarse grater, and preferably on a grater for Korean carrots.

4. Combine vegetables. Sprinkle with sugar, taste for enough salt, add as needed.

5. Season with sour cream combined with mayonnaise. For dressing, you can use one or the other, 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 bitter radish. And in combination you get a balanced and harmonious taste.

If you decide to fill it with only 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 served.

"Autumn" salad with turnips and cranberries

If we are preparing a salad with radish, then why not cook it with a turnip.

We will need:

cabbage - 200 gr
carrots - 1 pc.
turnip - 1 pc.
cranberries - 1 cup
honey - 1 tbsp. a spoon
salt - to taste

Cooking:

1. Finely chop the cabbage, add salt and rub with your hands to make it softer.

2. Peel and grate carrots and turnips on a medium grater.

3. Mix vegetables, add cranberries and honey. Try to see if there is enough salt. Add it as needed. Mix and serve.

If the cabbage is tough enough and gives little juice, then you can add a little olive oil to the salad.

Hungarian fresh cabbage salad

We will need:

cabbage - 100 gr
boiled potatoes - 2 - 3 pcs
grated horseradish - 2 tbsp. spoons
bacon - 50 - 70 gr
lemon juice - 1 tbsp. spoon (you can vinegar 3%)
vegetable oil - to taste (2 - 3 tablespoons)
salt, pepper - to taste

Cooking:

1. Chop fresh cabbage into medium-sized straws. Mix with salt and mash a little to make it softer.

2. Cut the potatoes into medium-sized cubes, cut the bacon into thin strips.

3. Combine all the 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 the vegetables have gained juiciness, color and taste from the sun. It turns out super vitamin. Well, 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. a spoon
mustard - 1 teaspoon
salt - to taste
greenery - for decoration

Cooking:

1. Peel the forks and chop into small strips. Lightly wrinkle with hands.

2. Hold the tomatoes in boiling water for 2 - 3 minutes, then pour over with cold water and remove the skin. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin from it. 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 dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.

6. Combine vegetables and egg whites. Top with dressing. Decorate 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 such a dish in a cafe and restaurant. And having prepared it yourself, and at home.

We will need:

boiled meat - 200 gr
cabbage - 200 gr
radish - 2 pieces
carrots - 1 pc.
cucumber - 1 - 2 pcs (small)
egg - 3 pcs
mayonnaise - 0.5 cups
parsley - 1 bunch
salt - to taste
vinegar 3% - 1 tbsp. a spoon

Cooking:

1. Boiled meat cut into thin strips. It is better to take not fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil eggs, cool and chop finely. Or use an egg cutter. Leave half of the egg for decoration.

3. green radish clean and cut into small strips. Pour 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 carrots into thin strips. Dilute the vinegar in two tablespoons of water, and pour the carrots with the marinade. Leave to marinate for 15-20 minutes.

5. Chop the cabbage into thin strips and grind with salt to make it softer.

6. Cucumbers cut into strips. It is better to take small-sized young cucumbers. If you use a large copy, then it will need to be peeled.

Cut stems from 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, egg slices and meat pieces.

Serve and eat with pleasure!

This salad is hearty and nutritious. It can be beautifully decorated and served even on festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is different in its original dressing, well, and the fact that it contains a stalk of celery. Agree, this combination is not so common.

We will need:

cabbage - 500 gr
1 celery stalk
cherry tomatoes - 5 - 6 pcs
dill - 0.5 bunch
green onion -0.5 bunch
red hot ground pepper - a pinch
salt - to taste

For refueling:

horseradish - 2 teaspoons
Tabasco hot sauce -0.5 - 1 teaspoon
mustard - 1 tbsp. a spoon
wine vinegar - 2 teaspoons
vegetable oil - 5 tbsp. spoons
salt - to taste

Cooking:

1. Chop the cabbage into thin strips and grind 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. Pour into the crushed mass.

4. Mix all the ingredients for the sauce.

You can cut a regular tomato instead of cherry tomatoes.

If you do not want the salad to be too spicy, then instead of Tabasco sauce, add spicy ketchup. 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, making it look very appetizing!

We will need:

cabbage - 300 gr
cucumber - 1 - 2 pcs
Bulgarian red pepper - 1 pc.
canned corn - 0.5 cans
dill - 0.5 bunch
salt, pepper - to taste

Cooking:

1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.

2. Cucumbers and sweet peppers 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. Fill the salad with vegetable oil, it is good if it is olive oil. Put 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 tsp
cumin seeds - 1 teaspoon
salt - to taste

Cooking:

1. Chop the whole cabbage into small strips, transfer to a bowl and squeeze lightly with salt.

2. Cut the green onion and add to the cut.

3. Pour vinegar, oil, mustard and cumin seeds into a jar with a screw cap. Shake well and pour over the vegetables.

4. Let stand for 20 minutes, then mix again and put in a bowl. Serve to the table.

Here are some interesting and delicious options we made it.

Of course, these are not all recipes. They can be invented in accordance with how developed our imagination. For example, you can cook with carrots in Korean style, with zucchini, with avocados, with radishes, or with pears, plums, apricots, cherries. Can be cooked with chicken, turkey, shrimp, crab sticks, With boiled fish and even with sprats. Any cheese would also go great with our today's main ingredient.

Today we looked at recipes only from white cabbage. But there are a lot of recipes with other varieties, for example, from kohlrabi, from Savoy, and of course from Beijing, which is combined with any ingredients.

But today we will limit ourselves to this, and there will be another article with these varieties.

And I end here. If you find interesting recipes for yourself, and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.

Enjoy your meal!

Hello.

Today we will cook cabbage salads. If you haven't forgotten, the blog is dedicated to proper nutrition and weight control. And if we consider cabbage from this point of view, then this is one of the most healthy vegetables. I will not list how much everything important for the body is contained in cabbage, because it is easier to say what it does not contain. Did you know, for example, that it contains a lot of vitamin U? Do you even know what this vitamin is?

Vitamin U (methylmethionine) plays important role in the process of healing ulcers (neutralizes histamine), normalizes the acidity of the stomach and is a participant in the synthesis of choline (vitamin B4) in the body

At the same time, vitamin U, like other vitamins, is destroyed during heat treatment. So eating raw cabbage, if not a panacea for problems with the gastrointestinal tract, is at least a great help in treatment and prevention.

Therefore, I will personally express my opinion - cabbage should be constantly present on the menu. And given that it can be used as the main element in in large numbers salads, making it not only easy, but also pleasant.

So, cabbage salads.

Cabbage salad with carrots, vinegar and sugar as in the canteen

Let's start with classic recipe lettuce, which is still very often called "vitamin". Although, as for me, any salad from fresh vegetables Or fruits, you might say.

Ingredients:

Everyone has their own serving size, so I will not give a certain number of products, I will only note the proportions.

For every 0.5 kg of cabbage, you need to add one medium-sized carrot.

Also, for the preparation of this amount of products, we take 2 tablespoons of sugar, half a tablespoon of salt and 4 tablespoons of 9% vinegar. Vegetable oil is used for dressing.

Cooking:

We chop the cabbage, and rub the carrots on a coarse grater and mix in an enameled bowl along with salt and sugar.

After that, it is necessary to pour boiling water over the salad so that it is completely under water. Yes, this will reduce the content of vitamins in the salad, but only this action makes the taste of the vitamin salad the same as in the dining room. This is the main secret.

After that, pour in the vinegar and mix everything thoroughly.

Wait just one minute and drain the water. This time will be enough for the salt, sugar and vinegar to be absorbed, and the cabbage to become softer.

In general, this is where the cooking ends, now you need to put the salad in the refrigerator, because. it is served cold.

Refuel with vegetable oil vitamin salad needed immediately before use.

Literally one tablespoon of oil will be enough for refueling.

Salad with fresh cucumbers, cabbage and tomatoes

This kale salad is called "spring" salad, apparently due to the fact that cucumbers and tomatoes are one of the first vegetables to ripen in spring. It is also very fast, ready in just a few minutes.

Ingredients:

Cabbage 300-500 gr
3 cucumbers
1 tomato
Sunflower oil
Salt to taste

Cooking:

Cut the cabbage into strips, put it in a bowl and knead for 1-2 minutes so that it starts up the juice and becomes softer.

Cucumbers and carrots cut into small cubes and add to the cabbage.

Add salt and sunflower oil to the salad and mix everything well.

Cabbage salad with bell peppers, carrots and instant onions

Another salad recipe in which only fresh vegetables. And also very fast.

Ingredients:

According to this recipe, the salad needs to be infused for some time. It is best to do this in a jar, so the amount of ingredients is indicated in such an amount that it can be put into a 3-liter jar.

Cabbage - 2 kg
Carrots - 2 pcs
Onion - 1 pc.
Bulgarian pepper - 2 pcs
Salt - 1 tbsp
Sugar - 5 tbsp
Vinegar - 4 tbsp
Vegetable oil - 6 tbsp

Cooking:

We chop the cabbage, cut the onion into thin half rings, rub the carrots on a coarse grater, and peel the pepper from seeds and partitions and cut into thin strips.

Combine all ingredients and mix.

There are a lot of vegetables, so feel free to mix everything right on the table

Add salt and sugar and mix well again.

While mixing, do not put pressure on the cabbage; you do not need to let the juice in yet. The salad should be airy, not wrinkled.

Add vegetable oil and vinegar and mix a third time.

The salad is ready and you need to put it in a jar, slightly crushing and tamping, using a mallet.

Put it in the refrigerator for half an hour so that the vegetables are saturated with vinegar, and it cools a little. Now that's all for sure. Enjoy your meal!

Recipe for fresh cabbage salad with apple

In this salad, I like the sourness that apples give it. And visiting Western Siberia on business, I most often meet in cafes and restaurants a variant in which a few cranberries are added to this salad. It's just amazing. It is a pity that it is rather problematic to find real juicy cranberries in central Russia. And what is sold in the store in frozen form, alas, is not at all the same.

Ingredients:

Cabbage - 300-500 gr
Carrots - 1 pc.
Semerenko apple (or any sour) - 1 pc.

For refueling:

Water - 100 gr
Salt - 1 tsp
Sugar - 1/2 tsp
Vinegar 9% - 2-3 teaspoons
Sunflower oil

Cooking:

We chop the cabbage, rub the carrots and the apple (with the peel) on a coarse grater.

Place the vegetables in one bowl and mix.

Pour water at room temperature into a small bowl, add salt, sugar and vinegar, mix and pour into the salad.

It remains only to add vegetable oil, mix and the salad is ready. Enjoy your meal!

Cabbage salad in Korean for the winter in jars - you will lick your fingers

Well, the last one in this selection of purely vegetable, but not the last one for today is a Korean salad for eating right now and, if desired, preparing a small supply for the winter.

Ingredients:

Cabbage - 1 kg
Garlic - 3-5 cloves
Bulgarian sweet pepper - 2-3 pieces
Carrots - 2 pcs
Onion - 1 pc.
Vegetable oil - 6 tbsp
Sugar - 5 tbsp
Salt - 2 tbsp
Acetic acid (70%) - 1.5 tbsp
Ground black pepper - 1 tsp
Ground red pepper - 0.5-1 tsp (to taste)

As you guessed from the name, the salad will be spicy

Cooking:

Carrots are passed through a food processor or rubbed with a special grater for cooking carrots in Korean. Carrots should come out in the form of a long thin straw.

We pour it into the cabbage. We also send coarsely chopped bell pepper there.

Pour a mixture of peppers, salt, sugar on top and mix everything well.

If you have late cabbage, then squeeze and crumple it to achieve softness. If the cabbage is of early varieties, then this is not necessary.

Then add acetic acid and mix the vegetables again.

Now let's prepare the onion. It needs to be cut enough large pieces(as well as Bulgarian pepper) and simmer it over high heat until transparent in a pan in vegetable oil. Pour all 6 tablespoons of frying oil into the pan.

When the onion becomes transparent, add the garlic, passed through the garlic press, and fry for about 2-3 more minutes.

Pour the resulting mixture with oil into the cabbage and mix well. After that, we leave it for one hour to infuse it and after that the Korean cabbage salad is ready to eat.

If you didn't prepare it for big company, but for myself, I propose to decompose it into banks for long-term storage.

From the indicated amount of ingredients, you will get a salad for 2 three-liter jars.

If you plan to eat salad in the next couple of months, then you can put it in just clean jars without sterilization and keep it in the refrigerator. And if storage is supposed to be up to six months or more in the cellar, then the banks must first be sterilized.

Cabbage salads with chicken

And these salad recipes suggest that you will not eat them as a snack, but as a full meal. That's why they have meat. Since we are talking about options quick salads, then we will use chicken, as it cooks the fastest.

With your permission, I will not waste my and your time on the same type of description. pre-training vegetables, and I will immediately talk about the essence and quantity of ingredients.

Cabbage salad with chicken, croutons and cheese

For cooking you will need:

Boiled chicken fillet - 300 gr
Fresh cabbage - 400 gr
Cheese 50-100 gr
Mayonnaise - 2 tbsp
Crackers
Salt to taste

It is better to make crackers yourself, but I always buy in the store and take bacon flavored. I do not know why. I like it the most

1. Cut the cabbage into strips and salt.

2. Cut the chicken fillet into small pieces and add to the cabbage.

3. Three cheese on a coarse grater in the same plate.

3. Put mayonnaise on top and mix everything well.

5. Sprinkle the salad with crackers.

Beautiful and very tasty salad of cabbage, chicken and eggs

Very cool, but unfairly rarely prepared salad.

Ingredients:

White cabbage - 300 gr
Boiled chicken fillet - 1 pc.
Mayonnaise - 2 tbsp
Egg - 2 pcs
Milk - 2 tbsp
Salt - 1/3 tsp
Dill - 3 sprigs

Cooking:

1. Break the eggs into a bowl, add salt, milk and beat with a whisk until smooth.

2. Fry the eggs in a pan in a small amount oil on both sides.

3. Then we fold the pancake with an accordion and cut it into long strips. Leave 3-4 strips to decorate the salad.

4. We combine the chopped omelette in a bowl with chopped cabbage, boiled chicken split into fibers, chopped dill and mayonnaise.

5. Mix everything well and put it in a salad dish. Top with previously set aside strips of omelet.

6. Done. Enjoy your meal!

Cabbage salad with chicken and cucumber

As a conclusion, well, quite simple, but no less delicious salad.

All you need is:

Boiled chicken fillet - 100 gr
White cabbage - 150 gr
Cucumber - 1 pc.
Sour cream for dressing

Cabbage cut into small strips, cucumbers and boiled chicken cut into small cubes. We mix all the ingredients and season with sour cream. Salt if necessary.

Ready. Enjoy your meal!