The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.
Not much has changed since then 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 or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing 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 just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.
And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season 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; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - a great mood and a cheerful spirit!
And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.
This option is especially good with fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.
We will need:
- cabbage - 0.5 kg
- fresh cucumber – 2 pcs.
- dill - 50 g
- green onions - 2 - 3 stalks
- vegetable oil (preferably olive)
- vinegar 9% - 0.5 - 1 teaspoon
- sugar - 0.5 tsp
- salt - 0.5 tsp
Preparation:
1. Remove the top coarse leaves from the fork and finely chop the product.
2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.
3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.
Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. 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 the juice appears.
4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.
But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.
5. Cut off 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 to sprinkle on the finished dish.
6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.
This way, all the ingredients will mix better and more evenly with the dressing.
7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.
Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.
We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.
8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.
9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place 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 not only be tasty, but also served beautifully, neatly and tastefully!
Here is such a simple, but at the same time the most delicious option we have.
It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.
Cafe cabbage with carrots and vinegar
We will need:
- white cabbage – 500 gr
- carrots - 1 pc.
- onions - 1 piece (small)
- vinegar 3% - 2 tbsp. spoon
- vegetable oil - 2 tbsp. spoon
- sugar - 1 teaspoon
- salt - to taste
Preparation:
1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.
One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.
2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.
At this stage, you need to leave it for a while to let it sit and salt.
3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.
4. Place all vegetables in a bowl.
5. Prepare the dressing. To do this, mix vinegar, oil and sugar.
6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.
The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.
7. The finished dish can be sprinkled with fresh chopped dill if desired.
The dish turns out so tasty that until you eat it all, you won’t be able to stop.
And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Just imagine, from the most ordinary products you can create an incredibly tasty dish! And needless to say, it’s not only tasty, but also healthy.
The same cabbage as in the cafeteria. Another recipe
Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.
And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices 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 it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.
We will need:
- white cabbage – 300 gr
- cucumber - 1 piece (small)
- tomato - 1 pc.
- lemon - 1/4 part
- soy sauce - 1 tbsp. spoon
- olive oil - 2 tbsp. spoons
- salt - to taste
- sugar - 1 teaspoon
- parsley - for decoration
Preparation:
1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.
2. Transfer the chopped meat into 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 mush.
3. The cucumber can be grated or cut into small strips. Today I chose the first option 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 ingredients and taste if there is enough salt. If not, add salt to taste.
6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.
Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.
7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.
8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.
Spicy salad with garlic and mayonnaise
And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.
- cabbage - 500 gr
- garlic - 3 - 4 cloves
- mayonnaise or sour cream - 200 gr
- cranberries - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.
2. Grind with salt until the juice comes out.
3. Grind the garlic using a press or simply grind it 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. Garnish with cranberries.
Eat immediately. In this version, it is better to cook at once. 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 you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.
It is also not advisable to prepare mayonnaise or mixed salads for future use. 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 peas - 100 gr
- mayonnaise - 100 gr
- boiled egg - 1 pc.
- greenery
- salt - to taste
Preparation:
The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.
1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.
If desired, the forks can be washed under running cold water. Then dry with paper towels and cut into thin strips.
2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.
3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.
4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.
Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.
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 dress the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.
We will need:
- cabbage - 500 gr
- apple – 1 – 2 pcs
- carrots - 1 pc.
- onion - 1 piece (small)
- sour cream - 0.5 cups
- poppy seed - 1 teaspoon
- sugar - to taste and desire
- salt, pepper - to taste
- greens - for serving
Preparation:
You can simply combine all the ingredients using one of the methods I described above. Or you can prepare a dish in a very unusual way.
1. Chop the cabbage into small strips. Add salt to taste.
Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.
2. Strain the resulting juice and place the vegetable in a bowl.
3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.
4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.
You don’t have to 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. Stir and season with sour cream dressing.
6. Place the salad in a deep plate or 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 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, here is the recipe.
We will need:
- cabbage - 500 gr
- smoked sausage – 200 gr
- mayonnaise - 100 gr
- salt, pepper - to taste
- greens - for decoration
Preparation:
The recipe is very simple and easy. It will take no more than 10 minutes to cook using it.
1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.
2. Place everything in a bowl and grind with salt until the first juice appears.
3. Mix one and the other and season with mayonnaise.
4. Add a little pepper. Stir and serve.
The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.
“Pastel” of cabbage and beets
This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.
The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or 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 rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.
And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have 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 - Steam”, where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading it. Before this, 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 replaced with a vegetable that is more useful in winter - radish.
It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.
We will need:
- cabbage - 300 gr
- radish - 1 piece (small)
- carrots - 1 piece
- mayonnaise - 2 tbsp. spoons
- sour cream - 2 tbsp. spoons
- salt and sugar - to taste
Preparation:
1. Peel the cabbage from the top leaves and chop it into very thin strips.
2. Sprinkle with salt and grind until juice forms and is slightly soft.
3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.
4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add if necessary.
5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, 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 the bitter radish. And the combination will result in a balanced and harmonious taste.
If you decide to season it only with 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 serving.
“Autumn” salad with turnips and cranberries
If we are preparing a salad with radishes, then why not prepare it with turnips.
We will need:
- cabbage - 200 gr
- carrots - 1 pc.
- turnip - 1 piece
- cranberries - 1 cup
- honey - 1 tbsp. spoon
- salt - to taste
Preparation:
1. Chop the cabbage thinly, add salt and rub with your hands to make it softer.
2. Peel the carrots and turnips and grate them on a medium grater.
3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.
If the cabbage is quite tough and gives little juice, then you can add a little olive oil to the salad.
Fresh cabbage salad in Hungarian style
We will need:
- cabbage - 100 gr
- boiled potatoes - 2 - 3 pcs
- grated horseradish - 2 tbsp. spoons
- lard - 50 - 70 g
- lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
- vegetable oil - to taste (2 - 3 tablespoons)
- salt, pepper - to taste
Preparation:
1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.
2. Cut the potatoes into small cubes, cut the bacon into thin strips.
3. Combine all 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 vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And 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. spoon
- mustard - 1 teaspoon
- salt - to taste
- greens - for decoration
Preparation:
1. Peel the forks and chop into small strips. Lightly knead with your hands.
2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.
3. Bake the pepper in the oven, then cool and remove the skin. 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 the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.
6. Combine vegetables and egg whites. Top with dressing. Garnish 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 this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.
We will need:
- boiled meat - 200 g
- 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. spoon
Preparation:
1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.
2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.
3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes until the bitterness comes out. Then drain the water and let the radish dry a little.
4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.
5. Chop the cabbage into thin strips and rub with salt to make it softer.
6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use a large specimen, then it will need to be peeled.
Cut the stems off the 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, sliced eggs and pieces of meat.
Serve and eat with pleasure!
This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on a festive table. The guests will be delighted.
Spicy cabbage with cherry tomatoes and celery
And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.
We will need:
- cabbage - 500 gr
- celery stalk 1 piece
- cherry tomatoes - 5 - 6 pcs
- dill - 0.5 bunch
- green onions -0.5 bunch
- ground red hot pepper - a pinch
- salt - to taste
For refueling:
- horseradish - 2 teaspoons
- hot Tabasco sauce -0.5 - 1 teaspoon
- mustard - 1 tbsp. spoon
- wine vinegar - 2 teaspoons
- vegetable oil - 5 tbsp. spoons
- salt - to taste
Preparation:
1. Chop the cabbage into thin strips and rub 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. Add to the crushed mixture.
4. Mix all ingredients for the sauce.
You can also chop a regular tomato instead of cherry tomatoes.
If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. 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 which makes it look quite delicious!
We will need:
- cabbage - 300 gr
- cucumber – 1 – 2 pcs
- bell red pepper - 1 pc.
- canned corn - 0.5 cans
- dill - 0.5 bunch
- salt, pepper - to taste
Preparation:
1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.
2. Cut cucumbers and sweet peppers 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. Season the salad with vegetable oil, it’s good if it’s olive oil. Place 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 teaspoon
- cumin seeds - 1 teaspoon
- salt - to taste
Preparation:
1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.
2. Chop the green onions and add to the slicing.
3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.
4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.
That's how many interesting and tasty options we came up with.
Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also pair well with our main ingredient today.
Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.
But today we will limit ourselves to this, and there will be another article with these varieties.
And I'll leave it at that. If you find interesting recipes and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.
Bon appetit!
Cabbage and carrots are the most common vegetables among Slavic peoples.
They are used to prepare first and second courses, as well as snacks.
There are countless carrot and cabbage salads and most contain vinegar.
This is not only a wonderful preservative, but also a pleasant additive that gives bland vegetables a piquant sourness.
Let's indulge in salads cabbage with carrots ?
Cabbage and carrot salad with vinegar - general principles of preparation
Snacks in most cases are not heat-treated. Therefore, for salads you should use only juicy and intact vegetables. If cabbage or carrots are limp, then it is better to put these products aside for other dishes. For example, stew or cook cabbage soup. Cabbage with bitterness, which is typical for stale heads of cabbage, is also not suitable.
Vegetables for salad are chopped or grated. Then mixed with spices and dressings. You can use regular table vinegar. Or add fruit types. But not all snacks can be substituted. We follow the recipe.
In addition to the main ingredients, beets, peppers, onions, and garlic are often added to salads. A similar rule applies here: the fresher, juicier and more aromatic the product, the better the result.
Recipe 1: Cabbage and carrot salad with “Vitamin” vinegar
One of the most popular cabbage salad recipes. Many people know and make a similar snack. You can use table vinegar 3% or apple vinegar.
Ingredients
400 grams of cabbage;
1 spoon of sugar;
1-2 carrots;
1 spoon of vinegar;
0.5 tsp. salt;
2-3 tablespoons of oil.
If desired, add parsley, dill, and onion feathers.
Preparation
1. Shred the cabbage. You can use a special knife or grater.
2. Three carrots, preferably in strips or large shavings.
3. Add salt, sugar and vinegar. Rub well with your hands.
4. Season the salad with oil and you're done! Decorate with herbs or chop and add to salad. Although, the snack is delicious without it.
Recipe 2: Cabbage and carrot salad with vinegar and mayonnaise
What makes this carrot, cabbage and vinegar salad special is the flavorful dressing made with mayonnaise and black pepper. Soy sauce is also added, but if it is not there, then add salt.
Ingredients
300 grams of cabbage;
1 spoon of apple cider vinegar;
1-2 carrots;
50 grams of mayonnaise;
Black pepper;
A pinch of sugar;
Garlic clove;
1 spoon of soy sauce.
Preparation
1. Prepare the sauce immediately so that it has time to brew. Mix chopped garlic with soy sauce, black pepper and mayonnaise. No need to add salt.
2. Shred the cabbage and carrots and combine.
3. Add sugar to vegetables and mash until juice appears.
4. Add mayonnaise dressing, mix and you're done! There is no need to add salt to the snack.
Recipe 3: Spicy cabbage and carrot salad with vinegar
To prepare this spicy snack you will need one chili, it is better to use a red pepper. It turns out spicier and more beautiful than with the green pod.
Ingredients
500 grams of cabbage;
300 grams of carrots;
30 grams of butter;
1 clove of garlic;
Spices, vinegar;
1 sprig of basil;
1 bell pepper.
Preparation
1. Shred all the vegetables into strips.
2. Combine carrots and cabbage, add salt, a little vinegar and sugar. Mash with your hands to reduce the volume of vegetables. Set aside.
3. Pour oil into a frying pan and heat it up.
4. Remove the tail from the chili pod and cut the pepper into several pieces. We also cut the garlic.
5. Place the pepper and garlic in the oil and fry for a minute. Let the mixture cool.
6. Add basil and puree the sauce with a blender
Recipe 4: Cabbage and carrot salad with vinegar for the winter
A wonderful preparation of cabbage with carrots and vinegar, which will simply help out in the winter, when you need to quickly put something on the table or simply complement dinner. It is better to store this salad in the refrigerator, but you can also store it in a good cellar.
Ingredients
1.2 kg carrots;
0.8 kg pepper;
1 kg of onion;
5 kg cabbage.
For the marinade:
500 grams of butter;
300 grams sugar;
4 tablespoons of salt;
0.5 liters of vinegar 9%.
Preparation
1. Peel the vegetables. Three carrots, cut the onion and pepper into half rings. Shred the cabbage. Place all ingredients in a large bowl or saucepan.
2. Add salt and mix everything with your hands, kneading so that the mass decreases in volume and releases the juice.
3. Add vinegar and stir.
4. Add sugar and butter. We rub everything together by hand.
5. Place the prepared salad in sterile jars. The remaining juice from the bottom of the basin should be poured into containers. We close the jars with sterile lids and store them in the cold.
6. You can try it in a week, but it’s better to wait until winter so that the vegetables are well marinated.
Recipe 5: Cabbage and carrot salad with vinegar in brine
Another preparation option, but differs in the speed of marinating. You can try this cabbage and carrot salad with vinegar after 4 hours. But it’s better to let the snack sit for at least a day. This product can be stored for no more than 2 weeks in the refrigerator.
Ingredients
3 carrots;
2.5 kg cabbage;
150 grams of sugar;
200 grams of butter;
1 liter of water;
3 tablespoons of salt;
150 grams of 6% vinegar;
5 cloves of garlic.
We take any vinegar: apple or table vinegar.
Preparation
1. As in other recipes, cut and chop all the vegetables. The more carefully you do this, the more beautiful the workpiece will turn out.
2. Grind the vegetables so that the mass becomes less loose and voluminous.
3. Simply peel the garlic, cut each clove into 4 parts and throw it into the already ground vegetables. There is no need to crumple anything with it.
4. Boil water along with sugar and salt. Boil for a minute and cool.
5. Add vinegar and oil to the cold brine.
6. Transfer the vegetables into a saucepan according to size, fill with brine and put on the press. If suddenly the liquid does not cover, then it’s okay. After a few hours, the vegetables will still settle and be completely immersed in the marinade.
7. After a few hours you can try. After a day, remove the load and mix the snack well with your hands. We store it in a cool place all this time.
Recipe 6: Korean-style cabbage and carrot salad with vinegar
Another version of a spicy salad with cabbage and carrots. It keeps well for several days, but only in the refrigerator. The snack becomes especially tasty on the second day.
Ingredients
300 grams of cabbage;
300 grams of carrots;
4 cloves of garlic;
0.3 tsp. black pepper and coriander;
1 tsp. salt;
1 spoon of vinegar;
50 grams of butter;
3 onions;
Red pepper for spiciness.
Preparation
1. Remove the top leaves from the head of cabbage and cut the cabbage into 3x3 centimeter squares.
2. Peel the carrots, using three long strips.
3. Combine these vegetables, add salt, add coriander and pepper. For spiciness, add red pepper, mix everything well, pour in vinegar and leave to marinate.
4. Heat the oil in a frying pan and fry the onion, cut into small cubes. The pieces need to be well fried. Let cool.
5. Now take a sieve or a piece of gauze and strain the onion oil. The grounds need to be squeezed out well so that all the juices come out of the pieces.
6. Add aromatic oil to the salad, add chopped garlic cloves, mix and let steep.
Recipe 7: Cabbage, beet and carrot salad with vinegar
A recipe for a very bright and juicy snack made from raw vegetables, which will especially appeal to people watching their figure.
Ingredients
300 grams of cabbage;
150 grams of carrots;
150 grams of beets;
1 tsp. vinegar;
20 grams of butter;
Salt, sugar, pepper.
Preparation
1. Peel the root vegetables into three long strips.
2. Add shredded cabbage.
3. Pour salt, sugar, pour in a spoonful of vinegar and add a pinch of black pepper (you can do without it).
4. Rub everything together with your hands, pour in the oil and you’re ready to help yourself!
Cabbage and carrot salad with vinegar - useful tips and tricks
Salads with carrots turn out especially beautiful if you use a grater with a straw attachment. It is also suitable for beets, radishes and other vegetables. Therefore, it will not be superfluous in the kitchen.
Many recipes for snacks with vinegar contain different percentages of this ingredient. To avoid confusion, it is better to use a 70% essence, which is very easy to dilute to the desired concentration. Usually all the information is on the back of the bottle.
Just a piece of beets added to the salad will give it a beautiful and bright pink color. The longer the workpiece sits, the brighter the shade will be. If you don’t want to add the beets themselves, you can add the juice from this root vegetable to the marinade.
One of the main plants in our gardens is cabbage. We prepare a huge number of dishes from it. And the first, and the second, and salads, and snacks, and preparations for the winter.
Cabbage is very rich in vitamins and minerals, and therefore should be eaten more often. Better raw or fermented.
Today I'll tell you how to make fresh cabbage salad with the addition of carrots.
Compound
white cabbage - 1/4 small head
carrots - 1 pc.
sugar - 1/2 teaspoon
table vinegar - 1/2 tablespoon
vegetable oil - 1 teaspoon
salt to taste.
Preparation
Finely chop the carrots. To do this, you can use a knife, a special grater or a vegetable peeler.
I prefer a grater or paring knife.
shredding cabbage Grate the carrots on a medium grater and add to the cabbage.
add carrots Now you should squeeze the cabbage and carrots with your hands so that the juice appears.
*You can squeeze the cabbage before adding the carrots, but I like it better the way I described it.
Add sugar, vinegar, oil, salt. Stir and let the salad sit for 10 minutes.
Mix again and serve.
Eat more vegetables and have fun!
Another type of cabbage salad.
14.12.2017
16 121
Cabbage salad with carrots like in the canteen - the best recipes from childhood
Cabbage salad with carrots, just like in a cafeteria, is prepared very quickly, and not only the traditional recipe for preparing this vitamin-packed dish, but also its variants, with and without vinegar, with bell pepper, garlic and other ingredients, have long become a favorite, while the calorie content of the snack is not increases, making it useful for dietary nutrition...
Cabbage salad with carrots like in the cafeteria - the most popular recipe
Surely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins. 
The dish is universal and can be served with any side dish.
There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.
Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:
- Finely shredded cabbage – 500 g
- Carrots – 1 pc.
- Salt – 1 teaspoon, not heaped
- Sugar – 1 tablespoon, not heaped
- Vinegar 3% – 4 tablespoons
- Vegetable oil (sunflower, olive, corn) – 2 tablespoons.
Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.
chop the cabbage
Remove the cabbage from the heat and let it cool, and peel the carrots and grate them on a coarse grater, or use a grater to prepare carrots according to the Korean recipe - add the grated vegetable to the cabbage.
Mix the vegetables well, season with sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We put the finished dish in a cold place for several hours, then serve it on the table as a side dish for any dish.
Vitamin cabbage salad with garlic
Spicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of products to give it a piquant, spicy taste. So, we need:
- Cabbage – 300 g
- Carrots – 1 pc.
- Onion (it is better to take red salad) – 1 pc.
- Garlic – 3 cloves
- Vinegar 9% – 1 teaspoon
- Vegetable oil – 4 tablespoons
- Sand – 2 teaspoons
- Salt - depending on your taste preferences.
To prepare a cabbage salad with carrots as in the cafeteria, cut the vegetables in the same way as in the first recipe - chop the main ingredient into small pieces, three carrots on a regular grater, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze out using a garlic press.
We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!
Recipe without vinegar
Most cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:
- Half a head of cabbage
- Carrot – 1 pc.
- Half a lemon
- Oil – 4 tablespoons
- Salt according to taste preference
- Ground black pepper - on the tip of a teaspoon.
Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.
Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and it will be appreciated by those who prefer a healthy diet and watch their figure.
Cooking secrets and tricks
To make your favorite salad, the taste of which you have known since childhood, especially tasty, experienced housewives and professional chefs recommend the following:
- After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
- Do not forget about external aesthetics - for beauty, you can add an apple, grated on a coarse grater, multi-colored bell peppers, cut into strips or cubes, to any cabbage salad recipe;
- Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
- Dress the salad mainly with natural substances - sour cream or olive oil, and do not use mayonnaise for dressing - the benefits for the body will be lost;
- As a side dish, the salad is perfect for any meat dish, but in this case you should opt for lean types of meat - chicken fillet, beef;
- The combination of cabbage salad with fish dishes and seafood food will be unsuccessful;
- If you want to add some zest to your cabbage salad, add a handful of crushed nuts to it, it can be regular hazelnuts, walnuts or almonds.
As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the canteen of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!
Calories: Not specified
Cooking time: Not specified
Fresh cabbage salad with carrots is not only healthy, but undoubtedly delicious. Perfect for those who count calories and are on a diet. This dish is served as an appetizer and goes well with meat and potatoes.
Ingredients for preparing salad:
- white cabbage – ½ head (medium);
- carrots – 1 piece;
- vegetable oil – 3 tablespoons;
- vinegar 6% – 2 tablespoons;
- sugar – 0.5 teaspoon;
- salt – 1 teaspoon.
Step-by-step recipe with photos:
First, prepare all the ingredients according to the recipe for fresh cabbage and carrot salad. Then remove the top dirty leaves from the cabbage and finely chop it. Place in a deep dish, as you will have to mash the cabbage with your hands. It is best to choose white cabbage when it is fresh and juicy.
Next, wash and peel the carrots. Rub it on a coarse grater and add it to the shredded cabbage. Take larger carrots; if they are small, then several. Now mash everything with your hands to release the juice.
Add vegetable oil, sugar, salt and vinegar to the dish. I had grape vinegar on hand, but you can use any other. If you like it spicy, you can add more vinegar and salt.
Mix all ingredients and serve. A salad of fresh cabbage with carrots according to this recipe turns out to be light with a pleasant sourness, so it is especially good with a barbecue in the country. You can decorate it with greenery, but it looks very beautiful anyway.
It is convenient to prepare it for a large company because one head of cabbage produces quite a lot of lettuce.
Treat your family and friends to a juicy salad of fresh cabbage and carrots and enjoy the spicy taste. Bon appetit!
Author Olga Kostyuk
We recommend taking a look at the section with others.
Comments
30.10.2014 / 23:18
Irina
A very tasty and healthy autumn salad! My husband and I often make this for dinner. I have another little secret: during pumpkin season, instead of carrots, I add pumpkin to this salad. I just take a piece of raw pumpkin and rub it on a coarse grater. The taste of the salad is very similar to the one with carrots, but it has more benefits. After all, pumpkin is an invaluable source of vitamins! This, by the way, is a good find for those mothers who cannot feed their children this healthy vegetable. Pumpkin, indeed, is not at all visible in this salad. You will only notice the substitution if you know that it is there. Only in the version with pumpkin I do not add sugar!
