White cabbage is a product with low calorie content, but a very rich composition, which also contains a large amount of vitamins, amino acids and minerals. Many people know that this vegetable contains a large amount of fiber. It helps the body cleanse itself of toxins and waste, thereby improving health and overall well-being. may vary greatly. It goes well with a variety of ingredients. There are many with mayonnaise, including meat, seafood, and even fish. The sauce most often used is regular or lean mayonnaise.

Not only vegetarians may like it with mayonnaise. The low-calorie dish will appeal to those people who are on a diet. This is also an excellent option for Lent; the only clarification will be the composition of the dressing, because regular mayonnaise is definitely not suitable. You can safely use lean sauce; the taste will not become worse from this change.

For cabbage salad with mayonnaise you need:

• White cabbage – 290 g;
• Salad onion – 110 g;
• Fresh carrots – 170 g;
• Salt – 5 g;
• Sugar – 3 g;
• Mayonnaise – 60 ml.

Salad with cabbage and carrots with mayonnaise:

1. It is better to take young cabbage, it has more juice, which will have a great effect on the taste of the dish. If you couldn’t find a recently ripened fruit, you can use it from last season. In this case, be sure to mash the cabbage with your hands before adding it to the salad to achieve softness.
2. Remove the top leaves from the head of cabbage, which are usually not eaten, cut off the necessary piece from the vegetable for convenience and chop it finely with a knife.
3. Place the chopped product in a bowl, add salt and the required amount of sugar, and use your hands to knead the contents of the plate well until the juice appears. During this procedure, the liquid will mix with the spices, they will dissolve; there is no need to add more salt.
4. Wash fresh carrots to remove dirt and peel them in a thin layer. To do this, you can use a special vegetable peeling device. Grate the prepared vegetable on a coarse grater.
5. Peel the salad onion, rinse before slicing, and then cut into half rings.
6. Place the chopped products in a salad bowl, add mayonnaise, mix well.

TIP: To ensure that the ingredients are thoroughly and evenly mixed and coated with the sauce, you should stir the dish with your hands. You can use special culinary gloves.

Cabbage salad with mayonnaise recipe

Surely, many people like the smell of fresh vegetables that occurs when cutting salad. This scent is especially pleasing after a long winter. Cucumbers and herbs, which are contained in the recipe for this snack, have a special smell. It turns out very juicy and light. You can cook it as an addition to dinner or lunch, because it will go well with meat, cereals and potatoes.

For salad with cabbage and mayonnaise you need:

• White cabbage – 380 g;
• Carrots – 230 g;
• Fresh cucumbers – 190 g;
• Green onions – 45 g;
• Dill greens – 35 g;
• Mayonnaise – 80 ml;
• Salt – 7 g.

Fresh cabbage salad with mayonnaise recipe:

1. Prepare the cabbage for slicing, remove the leaves on top, rinse under running water to remove any contamination, then cut into thin strips. This ingredient is required more than any other, as it forms the basis of the entire dish.
2. Wash the carrots as well; you can use a soft sponge to remove any dirt. Then peel the product, cut it into thin and long strips with a knife, or use a Korean carrot grater.
3. Wash the cucumbers, trim the edges, and be sure to taste them. If there is bitterness, then you need to peel the skin of the cucumber. Cut it into thin strips, like other products.
4. Wash the greens, onions and dill, chop finely, without touching the dill stems. They are too coarse, so they are not needed in the salad.
5. Place the ingredients in a salad bowl, add salt and mix with mayonnaise.

TIP: Do not use track to chop cucumber. It will become too thin and watery, which will ruin the salad with mayonnaise. When slicing, you also need to squeeze out excess moisture.

Carrot and cabbage salad with mayonnaise

This combination is a little unusual, but it will definitely find lovers of it. The taste is very pronounced, the presence of smoked sprats is clearly noticeable. Their quality is very important, so when purchasing, you should pay attention to the size, quality and brand. It is better to take more expensive canned food, which contains dense and large fish. A distinctive feature of this snack is that it is prepared in layers, so it is important that there is as little juice from the vegetables as possible. To do this, do not crush the cabbage with your hands, otherwise it will release a lot of water.

For cabbage, carrot, mayonnaise salad you need:

• Cabbage – 270 g;
• Smoked sprats in oil – 240 g;
• Onions – 90 g;
• Fresh carrots – 170 g;
• Greens to taste;
• Potatoes – 190 g;
• Salt – 7 g;
• Mayonnaise – 120 ml.

Cabbage and carrot salad with mayonnaise:

1. Open the sprats and drain the oil. Separate each fish from the bones and tail. Divide the sprats into small pieces, which can be done with a knife or fork. Place the first layer on a plate.
2. Peel the onion, cut it with a knife, sprinkle it on the second layer, following the sprats.
3. Wash the potatoes and boil them in their skins until cooked. After it has cooled, remove the skin, grind the ingredient using a grater and place in a third layer. Coat the potatoes generously with mayonnaise.
4. Grate the peeled carrots. When raw, add a thin layer to the appetizer.
5. Wash the greens and chop them.
6. Prepare the cabbage for slicing, peel the top layer, chop it, mix with herbs. Place the resulting mixture on top of the salad and spread with mayonnaise.

TIP: In order for the potatoes to absorb salt during cooking, you need to make a puncture in the skin and add salt to the cooking water.

Fresh cabbage salad with mayonnaise

To prepare this recipe, you can take absolutely any type of meat, according to your taste. The only advice that can be given for cooking is that it should not be a completely fatty variety, since the basis is vegetables, and they go better with lean foods. You can add chicken, turkey, veal, lean pork - all these ingredients will go well together in the dish. The snack is rich in nutrients, contains proteins, carbohydrates, as well as vitamins and microelements.

For cabbage salad with mayonnaise you need:

• Cabbage – 320 g;
• Carrots – 230 g;
• Beetroot – 210 g;
• Salt – 8 g;
• Lean meat – 280 g;
• Mayonnaise – 80 ml;
• Vegetable oil – 60 ml.

Fresh cabbage salad with mayonnaise:

1. Peel the cabbage from the outer leaves and chop.
2. Wash fresh carrots and beets under the tap, peel them, and grate them. There is no need to heat-treat the vegetables for this recipe; they come raw.
3. Pour cabbage, carrots and beets into a dish, sprinkle with salt and knead with your hands a little so that the products soften.
4. Rinse the meat, cut into strips, sprinkle with salt, fry in a frying pan in oil until cooked. Before adding to the salad, you should blot it with a paper napkin to collect excess oil.
5. Combine meat with vegetables, add mayonnaise and mix.

Cabbage salad with mayonnaise

The salad turns out to be very satisfying due to the content of a large number of ingredients, so it can be prepared for a holiday table or as a separate dish for dinner. It contains rice and ham, which will especially appeal to men, but women will also be delighted due to the large number of vegetables in the composition.

Required ingredients:

• Bell pepper – 160 g;
• Fresh cucumbers – 170 g;
• White cabbage – 260 g;
• Rice – 30 g;
• Turkey ham – 240 g;
• Onion – 1 piece;
• Spicy mustard – 15 g;
• Mayonnaise – 90 ml;
• Salt – 8 g.

Cabbage salad with mayonnaise:

1. Wash the pepper, remove seeds, remove the stem and cut into cubes.
2. Peel the cucumbers and cut into cubes.
3. Peel the cabbage and chop into strips.
4. Remove the ham from packaging and cut into pieces.
5. Boil the rice in salted soda until crumbly. Rinse, drain, add to salad.
6. Peel the onion and chop very finely.
7. Mix mustard and mayonnaise, season the chopped products with this mixture, add salt and mix.

White cabbage salads are very versatile; they can easily serve as an independent dish, as well as as a vegetable snack. Because the main ingredient is so juicy, cabbage salads with mayonnaise and garlic are surprisingly fresh and reminiscent of summer. A pleasant aroma and excellent taste are what always accompany cabbage salad with garlic and mayonnaise.

Vegetable salads without meat- These are not only vegetarian dishes or a good snack, they are also a healthy addition to meat dishes. Delicious fresh cabbage salad with mayonnaise is no exception. Cabbage contains many vitamins, macro- and microelements that are beneficial for the body, which are very necessary for normal human life. Due to its healing and beneficial properties, white cabbage has a very wide range of uses. It is suitable for dietary nutrition, for vegetarians, and is also used in folk medicine to treat many diseases. So cabbage dishes They should have their rightful place on our table. And I use it very often when preparing my culinary dishes, which I advise you to do too.

On my website you can find many healthy and tasty dishes using cabbage. These include first courses, second courses, appetizers, and, of course, all kinds of salads. I have already presented a recipe for one of these similar salads. It was also delicious, but I seasoned it not with mayonnaise, but with sunflower oil. So you can choose which of these salads or which delicious cabbage appetizer You like it better.

Always try to eat tasty and healthy food – this is your health.

Vegetable salad from fresh cabbage with mayonnaise, recipe

The recipe for making this vegetable salad from fresh cabbage is very simple, it is prepared quickly, all the products are quite accessible and inexpensive, the salad turns out tasty and healthy.

To prepare the salad I will need:

Fresh cabbage - half a head, weighing approximately 500 grams;

Carrots – 1 piece;

Cucumber – 1 piece (if the cucumbers are medium, then you can take 2 – 3 pieces);

Green onions - a small bunch;

Dill - a small bunch;

Mayonnaise – 250 grams;

How to prepare fresh cabbage salad with mayonnaise, step-by-step recipe with photos

To prepare a vegetable salad from fresh cabbage with mayonnaise, you need to wash all the vegetables and herbs, peel the carrots, chop the cabbage, grate the carrots, cut the cucumber, onion and dill, add salt, add mayonnaise and mix everything.

And the process of preparing this salad in my execution looks like this.

First I wash and peel the carrots. Then wash the cucumber, green onions and dill. I put all the washed vegetables and herbs on a napkin so that excess water drains from them.

While the greens and vegetables are drying, shred the cabbage into thin strips. If the cabbage is not very juicy, you can rub it a little with your hands so that it releases the juice. I got a head of cabbage that was very juicy, so I don’t grind it.

Transfer the shredded cabbage to a large bowl.

I grate the carrots on a coarse grater directly into the bowl with the cabbage.

I cut the cucumber into strips; to do this, I cut it lengthwise several times into long thin strips, and then cut it across into narrow pieces.

I put the cucumber cut into strips into a bowl with the cabbage and carrots.

I cut the green onions into small pieces and also finely chop the dill.

I also put the chopped greens in a bowl with vegetables and add a little salt there, about 1/3 teaspoon. If this is not enough, you can add more, but I don’t recommend getting carried away with salt.

Cabbage of various types is considered one of the healthiest and most popular vegetables. A lot of tasty, light and appetizing dishes are prepared from it. Fresh young cabbage is often used to create vitamin-rich salads: the range of interesting recipes is very wide.

How to make fresh cabbage salad

One of the most popular side dishes is cabbage salad of different varieties. The appetizer goes perfectly with meat and fish dishes and is used as a stand-alone low-calorie snack. How to make coleslaw? There are many ways to cook white, red, and cauliflower vegetables. Such dishes require a minimum of time and ingredients, and the result is finger-licking good.

A light snack is prepared with carrots, cucumbers, tomatoes, eggs, corn, sausage, chicken, crab sticks, beans, and other ingredients. Season the dishes with mayonnaise, sour cream, vinegar, lemon juice, and vegetable oil. Before preparing a salad from fresh young cabbage, you need to buy the necessary ingredients, which are available at any grocery store.

Cabbage Salad Recipes

If a novice cook doesn’t know how to make cabbage salad, or an experienced housewife wants to diversify her daily menu, then there is plenty to choose from. Below is a list of popular methods for preparing a versatile, hearty snack for the whole family. All you have to do is choose a step-by-step recipe for cabbage salad and start creating your treat.

With carrots

A very simple, light and tasty cabbage and carrot salad is a great option for those who are just learning to cook. The vegetable appetizer is seasoned with a small amount of sunflower oil or lemon juice (can be replaced with classic or apple cider vinegar). This side dish will perfectly complement a dinner of meat or fish. To prepare the food you will need a minimum set of ingredients.

Ingredients:

• white cabbage fork – 300 grams;
• onions – ½ part;
• carrots – 2 pcs.;
• lemon juice – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• salt, sugar - ½ tsp each;
• black pepper - to taste.

Cooking method:

1. The main product is thinly sliced ​​using a sharp knife. The mass is laid out in a deep container, sprinkled with salt and pressed with hands so that the juice appears.
2. The carrots are chopped on a coarse grater, half of the onion head is chopped into half rings. All vegetables are mixed to make an assortment, as in the photo.
3. Next is the dressing: combine lemon juice, sugar, butter, salt and pepper. The appetizer is poured with the resulting mixture and mixed.
4. The dish must be marinated for 20 minutes.
5. Instant cabbage is ready!

With vinegar

Another good side dish option is fresh cabbage salad with vinegar. The snack is quickly made at home and comes out very appetizing and crispy. This dish contains fresh vegetables, so it is very healthy for adults and children. A light salad is prepared from red cabbage and other vegetables. The side dish is seasoned with regular table or apple cider vinegar.

Ingredients:

• onion – 1 head;
• beets – 1 pc.;
• red cabbage fork – 1 pc.;
• carrot – 1 pc.;
• vinegar - 1 tbsp. l.;
• greens, salt, pepper - to taste.

Cooking method:

1. Vegetables are cut into strips. Everything is placed in a deep container.
2. Then the cabbage, beets, carrots, and onions are salted, peppered and flavored with vinegar.
3. Chopped greens are added to the side dish, mixed and served (photo attached).
4. Cabbage salad goes well with any type of meat.

From young cabbage

The following original recipe will fit well into a holiday menu or everyday diet. Spring diet cabbage salad for weight loss is very quickly made; its creation does not require any special culinary knowledge. The composition of the dish can be called unusual, because the main vegetable is supplemented with dried fruits, berries and citrus. All that remains is to buy the necessary products and start cooking.

Ingredients:

• young white cabbage - 1 fork;
• carrots – 4 pcs.;
• orange – 1 pc.;
• dried apricots – 100 g;
• dried cherries – 30 g;
• cranberries – 200 g;
• honey - 2 tbsp. l.;
• green tea with jasmine – 1 tsp;
• salt.

Cooking method:

1. The tea is brewed, steeped for 5 minutes, and filtered. The drink is poured over cherries and dried apricots (leave for half an hour).
2. Cherries are pitted, dried apricots are cut into pieces.
3. The skin of the orange is removed using a grater and mixed with honey. The juice is squeezed out of the pulp.
4. The cranberries are ground through a sieve (or crushed in a blender) and combined with citrus juice.
5. The carrots are cut into strips, poured with an orange-cranberry mixture, and left in the refrigerator for 30 minutes.
6. The cabbage is chopped into thin strips, salted, and mixed with the rest of the ingredients.
7. The side dish is seasoned with honey and orange zest.

With cucumbers

A traditional summer recipe for a vitamin-rich snack is fresh cabbage and cucumber salad. It turns out tasty, very aromatic and easy on the body. It is better to eat a vegetable salad freshly prepared; after a day it will no longer be so tasty and crunchy. As a dressing, you should use sunflower oil plus lemon juice. A minimum of ingredients will provide maximum taste delights.

Ingredients:

• young white vegetable – 300 g;
• onion – 1 head;
• cucumbers – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• unrefined sunflower oil – 2 tbsp. l.;
• greens (parsley, cilantro, dill);
• salt.

Cooking method:

1. The main component is chopped into strips using a sharp knife.
2. Add a little salt to the cabbage and gently mash it with your hands until the juice comes out.
3. Peeled onions and cucumbers are cut into half rings and combined with a white vegetable.
4. The products are poured with lemon juice and oil and mixed.
5. The dish is decorated with herbs and served to the table.

For the winter

During the cold season, no one will refuse to enjoy a crispy, tasty side dish. Spicy vegetables are often prepared in Korean style; the Chinese method is also popular. You can make winter cabbage salad using a simple recipe. Red cabbage in jars looks bright, attractive and appetizing. It goes very well with many foods, such as apples. The winter preparation will turn out crispy, piquant, and healthy.

Ingredients:

• red cabbage – 700 g;
• green apples – 120 g;
• onion – 2 heads;
• horseradish root – 10 g;
• vinegar - 2 tbsp. l.;
• cinnamon, salt - to taste;
• bay leaf, cloves, peppercorns - 3 pieces each.

Cooking method:

1. The main product is finely chopped or grated on a special grater.
2. Apples are peeled, seeds removed and cut into strips.
3. Horseradish root is crushed using a fine grater.
4. The onion is cut into half rings.
5. Oil is poured into a frying pan and heated. Salted cabbage is slightly simmered over low heat.
6. Apples, horseradish, onions, and spices are added to it. The dish is brought to a boil.
7. Afterwards, the vegetables are removed from the stove, mixed with vinegar and placed in glass jars.
8. The workpiece is sterilized under covered lids for 40 minutes at a temperature of 100°C.
9. The container with the snack is rolled up. Cools upside down.
10. The spicy winter salad, as pictured in culinary magazines, is ready.

With bell pepper

There are types of snacks that are necessary to strengthen the immune system, maintain a beautiful figure and overall tone. For example, a salad of fresh cabbage with bell pepper will be a good “cure” against vitamin deficiency in the cold season. The dish requires a small amount of ingredients and very little free time. The result will be a juicy, crispy, flavorful side dish.

Ingredients:

• white vegetable – 400 g;
• fresh tomatoes – 200 g;
• bell pepper – 200 g;
• table mustard – 1 tsp;
• sunflower oil – 3 tbsp. l.;
• vinegar – 1 tsp;
• granulated sugar – 1 tsp;
• salt, herbs - to taste.

Cooking method:

1. The cabbage is finely chopped. The skin is removed from the tomatoes and they are cut into circles.
2. Bell peppers are de-seeded and cut into rings.
3. The components are combined in one container.
4. The salad is dressed with a mixture of salt, vegetable oil, mustard, sugar, and vinegar. Mixes well.
5. The dish is decorated with dill sprigs and served.

From white cabbage

Ingredients:

• main product – 1 head of cabbage;
• tomatoes - 1 pc.;
• cucumber – 1 pc.;
• parsley, green onions - one bunch each;
• vegetable oil – 1 tbsp. l.;
• salt pepper.

Cooking method:

1. The main component is cut into thin strips.
2. Cucumber and tomato are chopped into half circles.
3. Onions and parsley are finely chopped.
4. The products must be seasoned with vegetable oil, salt, pepper and mixed.
5. Fresh white cabbage salad is ready.

Sausage

If you want to surprise and please your loved ones with something delicious, then cabbage salad with sausage is a very good option. The appetizer is very easy to prepare; this process will take 10-15 minutes. The dish successfully combines the juiciness of Chinese cabbage, the richness of sausage, peas and a nutritious dressing of mayonnaise and garlic. Guests will enjoy this unusual treat and will remember it for a long time.

Ingredients:

• Beijing type of vegetable - 1 fork;
• canned green peas – 200 g;
• smoked sausage (for example, servelat) – 200 g;
• garlic – 2 cloves;
• eggs – 2 pcs.;
• mayonnaise – 2 tbsp. spoons;
• greens, salt - to taste.

Cooking method:

1. The main product is cut into strips or torn into large pieces by hand.
2. The sausage is cut into thin strips, boiled eggs into cubes. The greens crumble finely.
3. The ingredients are poured into a salad bowl and peas are added to them.
4. A sauce is made from garlic with mayonnaise, the salad is dressed, salted and mixed well.

With apple

Another unusual snack option is a quick cabbage and apple salad. To prepare an unusual snack, red vegetables, apples, nuts, hard cheese, and honey are used. All components of the dish are gently and harmoniously combined with each other, creating a special flavor palette. It is advisable to leave the sweet and sour cabbage salad in a cold place for 20 minutes.

Ingredients:

• red cabbage vegetable – 450 g;
• apples – 1 pc.;
• celery – 2 stalks;
• cheese – 100 g;
• carrots – 2 pcs.;
• assorted any nuts – 150 g;
• olive oil – 6 tbsp. l.;
• liquid honey – 1 tbsp. l.;
• orange juice (natural) – 5 tbsp. spoon;
• salt, pepper - to taste.

Cooking method:

1. The cabbage is finely shredded. The chopped vegetable is salted and pressed a little with your hands.
2. The carrots are grated with a coarse grater, the apple is cut into thin slices.
3. Celery is cleared of hard fibers and finely chopped.
4. Vegetables and fruits are mixed and placed in a deep bowl.
5. The dressing is made: you need to combine honey, orange juice and butter.
6. The salad is poured with marinade, salted and pepper is added. The mass must be mixed.
7. The container with the snack is covered with a saucer and placed in the refrigerator for 20 minutes.
8. The cheese is cut into cubes, the nuts are chopped with a knife. The ingredients are added to the savory side dish.

With corn

A juicy, tasty salad of fresh cabbage and corn is an ideal side dish for almost any dish, especially meat. It will take no more than 20 minutes to make this snack. A light, simple treat with white vegetables, carrots, corn and tasty dressing will successfully diversify a boring daily diet. It’s worth trying the cabbage salad recipe once to use it many times later.

Ingredients:

• carrot – 1 pc.;
• canned corn - 1 can;
• white cabbage fork – 1 pc.;
• lemon juice – 1 tbsp. l.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• salt pepper;
• greenery.

Cooking method:

1. The main product is thinly sliced, sprinkled with salt, and lightly pressed with hands.
2. The carrots are chopped on a grater and combined with cabbage.
3. The liquid is drained from the corn and the ingredient is added to the vegetables.
4. The dressing you need is this: lemon juice + oil + chopped garlic + black pepper.
5. Add the marinade to the appetizer, mix everything thoroughly, garnish with herbs - and the dish is ready.

Delicious cabbage salads - cooking secrets

Before you prepare cabbage salad, you need to familiarize yourself with the features of creating a side dish. There are several simple culinary secrets for the perfect snack:

1. The thinner you cut the cabbage, the juicier and tastier the appetizer will be.
2. It is advisable to always grind the vegetable with salt, but carefully so that the salad does not turn out overdried, like a “rag”.
3. Fresh cabbage salads should be flavored with a small amount of lemon juice, table or apple cider vinegar. The dish will get an unusual sour taste.

Video

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 got.

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 g
• 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. And you can prepare the 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 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 as needed.

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. Finely chop the cabbage, 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, 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 pieces (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 to release the bitterness. 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!

The best thing you can do for yourself in the summer is to prepare and serve salads from raw vegetables as side dishes. An excellent example of such a dish would be a simple salad of fresh young white cabbage with mayonnaise. It’s very easy to prepare this salad, I’ll tell you now.

Ingredients

• young white cabbage 400-500 gr.
• mayonnaise heaped tablespoon
• coarse salt pinch

Recipe

Selection of ingredients for young cabbage salad with mayonnaise:

You need to take fresh, young, light green cabbage. Light mayonnaise is suitable, it gives a good aroma and taste, I see no reason to refuse it. It is better to take the first grinding salt, rock salt. It tastes better this way.

Shredding cabbage:

I recommend cutting a good piece from the head of cabbage. Lay it flat.

And finely chop as shown in the photo. The thinner the slice, the tastier it is.

Salad salt:

My extensive experience tells me that this salad, and all salads made from fresh vegetables, taste better when prepared with rock salt.

Manipulations with cabbage:

Place the chopped cabbage in a deep bowl. Add a little salt.

Mash very well to release the juice. This will make the cabbage leaves soft and tender and the salad delicious.

Flavoring:

All that remains is to add mayonnaise and mix well.

It makes an excellent salad. In the summer, I often serve it as a side dish. After all, it is very tasty, healthy and quick to prepare.

FAQ:

“Does this salad need to be made only from fresh cabbage with mayonnaise?”

- Since such a question has arisen, I would like to pay special attention. Cabbage needs to be young and fresh. Only in this case it turns out very tasty. With withered leaves the result is not guaranteed.

“Can I just make a salad from any white cabbage with mayonnaise?”

—An old one that has been sitting in the basement for a year will not yield anything tasty. It's too tough, and it's not much use anymore. Therefore, only fresh and young.