Cabbage and carrot salad: recipes. Fresh cabbage and carrot salad with vinegar recipe

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

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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 salad tastes very similar to the one with carrots, but 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 noticeable at all 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!

First, let's deal with parsley, or rather, its preparation. Parsley should be washed and dried on a paper towel. Then cut off the branches and finely chop the leaves. Place greens in salad mixing bowl.

Cabbage (I recommend taking young and juicy), finely chop and add to the salad bowl with the greens. As a last resort, if you don’t have young cabbage, you can use any cabbage, only after shredding it needs to be slightly mashed so that it releases juice and is not tough.

Peel the onion, chop thinly and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallots, green, etc. I took regular onion.

Drain the liquid from Korean carrots. If it is chopped into long strips, chop it and add it to the salad bowl.

Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce.

This is how quick and easy it is to prepare a simple cabbage salad. When serving, you can sprinkle the salad pumpkin seeds. First, lightly fry it in a dry frying pan. You can also use sesame seeds or flax seeds instead of pumpkin seeds. Or you can simply serve the salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.

I really hope that you will like my recipe for cabbage salad with carrots in Korean and find it useful.

Cabbage and carrots are vegetables that are available all year round. They are inexpensive and healthy, so fresh cabbage and carrot salad can be prepared almost every day. To diversify your diet, you can add other vegetables to the salad, and you can also experiment with dressings.

Making cabbage salad with carrots couldn't be easier. The most delicious version of the salad is made from young vegetables, but, in principle, this appetizer can be prepared throughout the year.

Cabbage for salad must be peeled from the top contaminated leaves, and then finely chopped. You can work with a regular knife or use a special shredder. If the cabbage is young, then no additional processing is required. But winter vegetables need to be rubbed with salt with your hands to make the cabbage softer.

The carrots need to be peeled and washed well. It is best to grind the root vegetable using a grater with medium-sized holes.

In addition to the main components, you can add other vegetables to the salad. It could be bell pepper, fresh cucumbers, canned corn and peas.

It is very important to cook delicious dressing. Most often, this salad is seasoned with vegetable oil, vinegar and sugar. But you can use mayonnaise or sour cream-based sauces.

Interesting facts: only 100 gr. Cabbage salad provides 60% of an adult's daily requirement for vitamin C. In addition, the leafy vegetable contains rare vitamin U, which prevents the development of diseases of the stomach and intestines.

Salad of fresh cabbage and carrots “Like in a cafeteria” with vinegar

Many people have memories of how delicious coleslaw was served in school canteens. The recipe for this “dishes” is very simple; the secret of taste lies in the dressing with vinegar, oil and sugar.

• 300 gr. white cabbage;
• 1 carrot;
• 2 tablespoons vinegar (9%);
• 1 tablespoon sugar;
• salt to taste.

Slice the cabbage thinly and place it in a saucepan. Add a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half the specified amount). Place the pan on the stove over low heat. Warm up, stirring frequently. There is no need to stew the cabbage; as soon as it becomes warm, turn off the heat.

Grind the peeled carrots on a grater. Add sugar (preferably not the entire specified amount, but about half), mix and put the bowl with the salad in the refrigerator for at least an hour.

Read also: Raw potato salad - 10 quick and tasty recipes

Then we take out the dishes and try our salad. At this stage, add sugar, vinegar and salt to your taste. As soon as the taste seems harmonious to you, season the salad with vegetable oil. Ready!

Cabbage and carrot salad with bell pepper

Cabbage salad with bell pepper and, despite the simplicity of preparation and composition, is very tasty. The good thing about this recipe is that you can make a lot of salad at once; it keeps well in the refrigerator for several weeks without losing its flavor.

• 1 kg of white cabbage;
• 1 onion;
• 2 carrots;
• 1 large bell pepper, preferably red.

Refueling:

• 100 ml vegetable oil;
• 50 ml vinegar (9%);
• 1 tablespoon of salt (without top);
• 3 tablespoons sugar.

Preparing the vegetables. Remove from cabbage upper leaves, and chop finely. Grate the peeled carrots into thin strips. Similarly, cut the seeded bell pepper. We cut the onion very thinly - into halves or quarters of rings.

In a separate bowl, mix the oil with vinegar, salt and sugar. We taste the resulting filling and, if necessary, adjust the amount of ingredients to taste.

Stir the vegetables and pour the dressing over them. Let stand for two hours at room temperature. After this, the salad can be served. Since you get a lot of salad, put the leftovers in clean jars, cover with plastic lids and store in the refrigerator for up to 2 months.

Cabbage, carrot and apple salad

A simple cabbage-carrot salad with an apple contains a lot of vitamins; such a healthy snack can be prepared every year.

• 500 gr. white cabbage;
• 1 carrot;
• 1 sweet and sour apple;
• 2 stalks of green onions;
• a small bunch of parsley;
• 3 tablespoons vegetable oil;
• 2 tablespoons apple cider vinegar;
• 1 tablespoon sugar;
• 0.5 teaspoon of salt.

Remove the top leaves from the cabbage and chop finely. Place in a bowl, add salt and rub with your hands. If desired, you can pepper it.

Advice! The amounts of salt, sugar and vinegar are approximate; prepare the filling to your taste.

We cut the peeled carrots thinly, or even better, grate them to prepare Korean salads. Similarly, rub the apple, freed from seeds. Finely chop green onions and parsley. Mix vegetables and herbs. Mix sugar and vinegar in a small amount of water, pour this dressing into the salad, mix. All that remains is to season the vegetables with oil, and the salad is ready.

Cabbage and carrot salad with mayonnaise and garlic

Carrot salad with mayonnaise is prepared in a matter of minutes and turns out very tasty.

• 300 gr. white cabbage
• 1 carrot;
• 0.5 pods of bell pepper (optional, optional);
• 2-3 stalks of green onions;
• salt, pepper to taste;
• 3 tablespoons of mayonnaise.

Preparing the vegetables. Remove the top leaves from the cabbage and finely chop. The thinner the cabbage is sliced, the tastier the salad will be. Peel the carrots and grate into not too large strips. Cut the bell pepper into strips.

Place the cabbage in a bowl, sprinkle with salt and pepper, and rub with your hands. Then add carrots and bell pepper. Cut the green onions into small rings and add to the vegetables. All that remains is to season the salad with mayonnaise and you can serve it to the table.

Read also: Eggplant salad for the winter - 12 recipes

Cabbage and carrot salad with fresh cucumber

Cabbage salad with cucumbers is a great everyday snack. The salad is tasty, healthy and very easy to prepare.

• 300 gr. cabbage;
• 1 cucumber;
• 3-4 radishes;
• 1 carrot;
• 40 ml vegetable oil;
• 2-3 stalks of green onions;
• several sprigs of parsley;
• salt, ground pepper to taste;
• lemon juice and sugar to taste.

Shred the cabbage, peeled from the top leaves, very thinly. Place in a bowl. Add a little salt and rub with your hands. Grate the carrots. Cut the cucumber in half lengthwise, then slice it crosswise into thin halves of circles.

Cut the radishes into thin circles. Mix all the vegetables. Pepper the salad. Add a pinch of sugar and pour lemon juice to taste. Season the salad with vegetable oil.

Vegetable salad with beets

A very healthy salad is prepared from fresh vegetables - cabbage, carrots and beets. This salad is served as an appetizer or as a side dish for a meat dish.

• 300 gr. white cabbage;
• 1 small onion (preferably red);
• 1 clove of garlic;
• 1 beet (raw);
• 1 carrot;
• salt, “Mixed peppers” seasoning to taste;
• 1-2 teaspoons of sugar;
• 1 tablespoon vegetable oil;
• 1-2 teaspoons apple cider vinegar;
• green onions and parsley - for decoration.

Shred the cabbage, peeled from the top leaves, into thin strips. Peel and grate fresh beets and carrots into thin strips. Mix the vegetables, adding very thin, translucent onion half rings and garlic passed through a press.

Mix vegetables, salt and pepper. Season with vinegar and sugar to taste. Stir and pour in vegetable oil. Garnish with finely chopped onion and a sprig of parsley.

Cabbage and carrot salad with green peas

A light appetizer salad of cabbage, carrots and peas can be prepared in just five minutes.

• 300 gr. cabbage;
• 1 carrot;
• 150 gr. green peas;
• 0.5 lemon;
• 0.5 teaspoon sugar;
• 4 tablespoons of vegetable oil;
• salt to taste.

Finely chop the white cabbage, grind with the addition of salt and granulated sugar. Peel and grate the carrots using a grater with medium-sized holes. Drain the liquid from the peas and add to the vegetables.

• After grinding, the main component should be salted, lightly crushed with your hands so that it releases the juice;
• You can even serve the appetizer on a holiday table, improving its appearance by adding bright foods - red bell pepper, green apples or spinach;
• It is better to season the salad with natural mayonnaise, sour cream or vegetable oil, otherwise the benefits of the dish will be questionable;
• greens will give the finished snack additional piquancy and fresh aroma;
• To increase nutritional value, add a small handful of nuts to the ingredients, after breaking them into small pieces.

Video: cabbage salad with carrots like in a cafeteria

Fresh cabbage and carrot salad is unique and it is popular on every person’s table; not only does it go with absolutely every side dish, but it is also quick to prepare. This salad contains a lot useful vitamins, and the ingredients for it are sold at inexpensive prices every year. That's why it's so popular in the dining room.

The basis of the salad is cabbage, young and fresh and bright carrots. An apple is added for piquancy; some people add onion instead. They also add lettuce, because it is very delicate in taste and goes perfectly with this salad. You will be delighted by taste qualities of this salad.

The recipes for this salad are similar to each other, but each has its own twist. And it is she who will give it its unique taste. We advise you to try each of these recipes and choose the one that you will be crazy about.

This recipe is familiar to everyone; the simplicity of creating the salad is simply indescribable. It is very healthy and also unbearably tasty. This salad goes well with any dish that may be on the table.

Ingredients:

• fresh cabbage - 500 g;
• carrots - 1 pc.;
• vinegar - 4 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 5 tsp.

Preparation:

First you need to chop the cabbage. Then put it in a saucepan, add salt and vinegar to taste. Place on the highest heat and stir continuously for 2-4 minutes (you just need to heat it up). As a result, it will settle.

While the cabbage is cooling, we grate the carrots. You can do this different ways, on absolutely any grater you want, but for the best transmitted taste it would be better to grate it on the coarsest grater. But you only need to add ready-made carrots to cooled cabbage.

And finally, add sugar, then vegetable oil. Mix thoroughly and drain off excess liquid. Let the salad sit in the refrigerator for about a couple of hours.

Very light salad, recommended for athletes. Very nutritious and suitable for absolutely any side dish on your table. We add a few cloves of garlic to this recipe, and don’t forget about the onions. You can really see the difference between a standard salad and this one, which has its own little twist.

Ingredients:

• white cabbage - 400 g;
• onion or salad - 1 onion;
• carrots - 1 pc.;
• vinegar - 1 tsp;
• garlic - 3 cloves;
• vegetable oil - 3-4 tbsp. l.;
• sugar - 2 tsp;
• salt - to taste.

Preparation:

Let's start. Shred the cabbage and wash it before doing this. Peel the carrots and grate them on a grater, preferably a coarse one. The garlic should be peeled and squeezed through a press, otherwise finely chopped. Peel the onion and cut it into cubes.

Place these ingredients in one pan or bowl. Season our salad with vinegar

We wash the cabbage and then chop it. Grate the peeled carrots on a coarse grate. Squeeze the peeled garlic through a press; otherwise, the garlic needs to be finely chopped. After peeling the onion, it is best to cut it into cubes. Place all the ingredients in one bowl.

Let's season our salad with sunflower oil and vinegar, sugar and salt. Mix everything thoroughly and you're done.

Bon appetit!

Light salad from available products, and most importantly vitamin. The original Cole Slaw salad is dressed with vinegar and mayonnaise, but it will be much healthier if you season it with lemon juice. Let's write down the recipe!

Ingredients:

• cabbage - 400 g;
• carrots - 1 pc.;
• apple (green) - 1 pc.;
• lemon juice or vinegar - to taste;
• sugar and salt - to taste.

Preparation:

This recipe is quite easy to make. First of all, chop the cabbage into thin slices. Then put them in a bowl and press a little to release the cabbage juice.

We peel the carrots, grate them on a coarse grater and add them to our bowl with the cabbage.

We peel our apples and grate them on a medium grater, add them to the bowl.

The matter remains small. Mix thoroughly a couple of times, add sugar and salt to taste. Then add lemon juice or vinegar to our salad and let it brew for 25 minutes.

When preparing this delicious salad, we don’t think about what sauce to buy for it. You can create this salad yourself from inexpensive products that are sold in every store. We will create our own salad, pay less, and it will also taste ten times more pleasant than store-bought.

Ingredients:

• cabbage - 0.5 heads;
• carrots - 1 pc.;
• bell pepper - 1 pc.;
• green onions - 1 bunch;
• broccoli - 1 pc.;
• dried garlic - 0.5 tsp;
• vegetable oil - 3 tbsp;
• sour cream - 1 tbsp. l.;
• mayonnaise - 1 tbsp. l.;
• greens - onion or parsley;
• juice - 1 lemon;
• salt - 0.5 tsp.

Preparation:

First we need to get to the dressing, let's prepare the sauce for our delicious salad. Place butter, sour cream, garlic, mayonnaise, lemon juice and salt in a bowl. It will be good if you add chopped herbs (onion or parsley). Mix everything thoroughly and put it in the refrigerator while cutting the ingredients.

Finely chop the cabbage and cut the pepper into thin equal rings. Chop the green onions very finely. The carrots must be grated on a large grater. Divide the broccoli florets.

Mix the vegetables thoroughly, add the sauce and mix thoroughly again.

Bon appetit!

This salad will look delicious on the holiday table. It has its own beauty and its own very unexpected twists, of which there are plenty in this salad. You can take your recipe books and write down this recipe. It is really very tasty and attractive. And fortunately its preparation is very quick.

Ingredients:

• cabbage - 0.5 heads;
• carrots - 4 pcs.;
• coriander (leaves) - a handful;
• salad onion - 1 pc.;
• mint leaves - a handful;
• vegetable oil - 1 tbsp. l.;
• roasted peanuts - a handful;
• brown sugar - 1 tsp;
• lime - 2 pcs.;
• chili pepper (hot) - to taste.

Preparation:

Finely chop the carrots, onions and cabbage, adding them to the salad bowl.

Prepare salad dressing in a bowl. Squeeze the juice from the lime and mix it with olive oil, sugar and pepper.

Pour the dressing into the salad bowl with our chopped ingredients. Decorate the salad with fried nuts and herbs.

Bon appetit!

The recipe for fresh cabbage and carrots “Maximum of vitamins” is very easy to prepare; every housewife can make it very quickly and without much difficulty. This salad is still considered one of the... quick salads, which is absorbed in the body as quickly as it is prepared.

Ingredients:

• fresh cabbage - 0.5 kg;
• carrots - 1 pc. (large);
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• vinegar - 4 tbsp. l.;
• vegetable oil - for dressing;

Preparation:

Shred the cabbage thinly and place it in a deep bowl. Next, you need to salt it to taste and knead it with your hands until it releases juice.

Grate the carrots using a grater (coarse or Korean) and place in a bowl. Once again, knead the cabbage and carrots with your hands.

Add vinegar and sugar. We recommend that instead of simple 6% vinegar, try apple or rice vinegar; the taste of the salad will really be much more pleasant. You can also use only lemon juice, and do not use vinegar here. Mix everything thoroughly.

Add oil and mix again.

The salad is ready, it can be served, or you can also put it in the refrigerator for a while, this will allow the vegetables to lightly marinate.

You can prepare a vitamin-rich snack all year round: the healthiest one comes from young, freshly picked fruits, the piquant or original one comes from canned, pickled, pickled ones. A good addition that enhances the flavor would be other vegetables or fruits: cucumber, beets, apple. Dressing for cabbage salad with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Fans of spicy food will benefit from a Korean appetizer, and fans of beautiful food can prepare and serve a dish of purple cabbage.

Salad with cabbage and carrots with vinegar

Even a well-known dish can be given a “zest” if you have the right recipe at hand. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavor nuances, so in addition to table vinegar, such healthy stand-alone dishes or as an addition to a side dish can be seasoned with apple or wine vinegar.

Ingredients:

• head of cabbage (small) – 1 pc.;
• carrots – 200 g;
• bite – 30 ml;
• sugar – 50 g;
• salt - a pinch.

Cooking method:

1. Chop the head of cabbage, grate the root vegetables, mix everything, adding half the dose of sugar. Leave for a quarter of an hour until the juice forms.
2. During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
3. Season the dish, let it brew for another quarter to bring it to full readiness.

A traditional addition to main courses, which even children can prepare. The only special culinary skills you will need is the ability to chop vegetables, but if you use a vegetable cutter, you can speed up the cooking process and make it simple. A healthy salad of fresh cabbage with carrots can be seasoned with mayonnaise; for a dietary option, vegetable oil is suitable, and to add spiciness to the appetizer, use vinegar. Choice suitable option The dressing will depend on the other dishes being served or the diet.

Ingredients:

• cabbage head (small) – 1 pc.;
• carrots – 2 pcs.;
• parsley – 0.5 bunch;
• onion (green) – 20 g;
• oil (vegetable) – 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Finely chop all vegetable ingredients and chop the greens.
2. Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
3. Before serving, it is better to let the healthy dish brew.

If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing calorie content, then you will have to add an unexpected component. A juicy fruit with a sour or sweetish taste will make a light salad of cabbage, carrots and apples a winner. “A storehouse of vitamins” will be an excellent addition to the diet menu or can be served as a side dish for meat dishes.

Ingredients:

• cabbage – 1 head (small);
• carrots - 3 root vegetables;
• apples – 2 pcs.;
• parsley – 0.5 bunch;
• vinegar (fruit) – 50 ml;
• oil – 3 tbsp. l.;
• salt, sugar - 0.5 teaspoon each.

Cooking method:

1. Vegetables, cut the apple into strips, chop the parsley.
2. Prepare the filling by mixing the vinegar, butter, sugar, and salt.
3. Stir vegetables, apples, herbs together with dressing, let stand for 10 minutes until ready.

Some salads do not require a lot of time or special culinary skills to prepare. It’s not every day that you need to cook something original for a special occasion, but maintaining your tone, maintaining your figure and taking care of your health – this must be done every day. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, microelements, and fiber, which are so necessary for the body in the off-season and winter.

Ingredients:

• white cabbage – 500 g;
• carrots – 150 g;
• bell pepper (red, green) – half a fruit each;
• green onions – 30 g;
• dill – 1 bunch;
• salt – a couple of pinches;
• vegetable oil – 80 ml.

Cooking method:

1. Chop the vegetables into strips.
2. Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
3. Chop the greens, combine all the ingredients together, season with oil and salt.

Want to quickly prepare a healthy dish for lunch? With this step-by-step recipe, you won’t have to think long about what to add to your daily menu! Instead of two healthy vegetables, you should combine three to make a delicious side dish for meat. Preparing a cabbage salad with carrots and cucumber will take no more than a quarter of an hour, and it can be done while the main dish is being prepared, which significantly saves time spent in the kitchen.

Ingredients:

• white cabbage – 300 g;
• carrots – 200 g;
• cucumbers – 200 g;
• parsley, green onions - 1 bunch each;
• oil – 50 ml;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, cut the cucumbers into strips.
2. Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
3. Mix all ingredients and let the dish sit for 5-10 minutes until fully cooked.

A finished dish based on this step-by-step recipe will easily prove that something healthy can also be beautiful and appetizing. An original vegetable salad - beets, carrots, cabbage, which are almost always on hand, do not require special skills in preparation and are incredibly healthy. By serving such a vegetable appetizer, you can easily replenish the supply of vitamins in the body that it needs to maintain youth.

Ingredients:

• head of young or Chinese cabbage (small) – 1 pc.;
• carrots – 2-3 pcs.;
• beets – 30 g;
• onion – 1 head;
• oil – 3 tbsp. spoons;
• lemon (juice) – 1 teaspoon;
• sugar – 1 teaspoon;
• salt - to taste

Cooking method:

1. Pre-boil the beets and grate them coarsely, just like the carrots.
2. Finely chop the cabbage leaves, finely chop the onion, and combine the ingredients. Salt the vegetable mixture, add sugar, pour lemon juice and then stir, leaving for a quarter of an hour.
3. Then add grated vegetables and season the dish with oil.

The taste of the finished vegetable snack is greatly influenced by the choice of dressing. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes you want to try something different. If the meal is planned only in a few hours or there is a trip to nature, then it is better to make a salad of cabbage, carrots and mayonnaise. The vegetables will be well soaked, which will only make the appetizer tastier, and the red cabbage with its rich color will provide aesthetics that awaken the appetite.

Ingredients:

• cabbage (white, red) – 0.5 heads each;
• carrots – 3 pcs.;
• bell pepper (red, green) – 2 pcs.;
• lemon juice – 1 tbsp. spoon;
• mayonnaise – 1 tbsp. spoon;
• caraway seeds – 40 g;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, mash with your hands, squeeze lightly, add sweet pepper, cut into strips.
2. Add salt, lemon juice and mayonnaise, then mix well.
3. When serving, sprinkle the finished dish with toasted cumin seeds.

Korean cabbage and carrot salad

When you want to add some spice to a well-known vegetable dish, this step by step recipe will be an ideal choice. Crispy, appetizing, very tasty - Korean-style cabbage and carrot salad. This appetizer can be served as a side dish for meat dishes, it will suit a festive feast or an everyday table, and it will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and filling.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 3 pcs.;
• onion – 1 head;
• garlic – 6-7 cloves;
• chili pepper – 0.5 pods;
• ground red and black pepper – 0.5 teaspoon each;
• allspice – 6-8 peas;
• sugar – 30 g;
• coriander – 0.5 teaspoon;
• Bay leaf- 3 pcs.;
• vinegar – 60 ml;
• soy sauce – 1 tbsp. spoon;
• water – 100 ml;
• vegetable oil – 2 tbsp. spoons;
• salt - to taste.

Cooking method:

1. Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
2. Cook the marinade: water, oil, sugar, salt, ground, allspice, vinegar, bay leaf. Boil the mixture for a few minutes, then remove the bay leaf to remove any bitterness.
3. Add chopped chili pepper, coriander to the vegetables, pour hot pickle.
4. Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

Cabbage and carrot salad for the winter

Cold days of the year - A good reason cook something tasty or taste the preparations before the spring days arrive. If you take vegetables and root vegetables according to the season, you can make an inexpensive homemade twist that preserves useful material. When rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for volume homemade equal to three liter jar, but for convenience it is better to use glass containers smaller volume.

Ingredients:

• white cabbage – 2 kg;
• carrots – 3-4 pcs.;
• onion – 1 head;
• vinegar – 80 ml;
• sugar – 80 g;
• salt – 3 tbsp. spoons.

Cooking method:

1. Chop the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then put it into sterilized jars.
2. Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
3. Then drain the water, boil it again, pour it back into the jars, and let sit for another quarter of an hour.
4. Before the third stage of pouring, distribute salt and sugar evenly among all jars, and when the water boils, pour vinegar into it.
5. Fill each jar with hot filling and close with a lid. Wrap the jars tightly and wait until they cool.

This salad is very popular in winter and autumn. These vegetables store well for several months and preserve their vitamins. To get them all, root vegetables must not succumb heat treatment, and therefore one of delicious options maintain your health - prepare a salad.

In this selection we have prepared several versions of this famous dish. You can eat it every day, and the variety of sauces and other ingredients will not let you get bored of it quickly.

General cooking principles

Cabbage should be chopped thinly. Since the autumn varieties of this plant produce hard fruits with few green leaves, chopping plays an important role. It will be difficult and unpleasant to eat salad if it is cut large. The same applies to carrots.

Therefore, it is advisable to leave both of these ingredients chopped on the table for a short time. They will release juice and become much softer, and your hands will help speed up this process: you just need to mash the straws with them. Then both heavy and light sauce will suit the dish.

Fresh cabbage salad with carrots

Cooking time

calorie content per 100 grams

A very fresh and simple salad, dressed with sour cream. It turns out moderately crispy and hard. This snack will be very useful in winter, when everyone misses fresh vegetables.

How to cook:

Advice: it is better to use low-fat sour cream, about 10%, so that the salad turns out light and goes well with all dishes.

Healthy cabbage salad with apple and carrots

Sour apple in combination with other products creates another light, but very vitamin and interesting salad. Used as a dressing sunflower oil, but it can be replaced with olive, sesame, and flaxseed for greater originality.

How much time - 15 minutes.

What is the calorie content - 69 calories.

How to cook:

1. Finely chop the washed head of cabbage. You can use a knife for this, or you can use a special grater. Mash it with your hands and transfer it to a bowl.
2. Coarsely grate the peeled carrots or cut into very thin strips.
3. Peel the apple and cut out the core and seeds. Grate the same as carrots. It is better to take sour apples and sweet carrots. This will balance the taste of the dish.
4. Mix the oil with a fork or whisk with vinegar and spices, add a pinch of sugar and dissolve it. This will be a gas station.
5. Add all ingredients to the cabbage and mix. Pour over the dressing, stir again, and serve.

Tip: Vinegar can be replaced with a little lemon juice.

Cabbage and carrot salad with vinegar

This recipe includes not only vinegar, but also onions, which are pickled in this vinegar. This makes it even juicier and softer. A large number of greenery adds a whole portion of vitamins to this dish.

How long is it - 20 minutes?

What is the calorie content - 98 calories.

How to cook:

1. Remove the first leaves from the head of cabbage, wash it, then finely chop and mash by hand. The cabbage will release juice. Where there is a head of cabbage, there is no need to chop it so that the fibers are not very hard.
2. Mix vinegar with a little salt and sugar, adjust the taste. It should be more sweet than salty.
3. Peel the onion and cut it into very thin half rings. Transfer to vinegar dressing.
4. Remove the husks from the garlic and chop it finely or pass it through a press.
5. Rinse the greens under water and then chop finely.
6. Peel the carrots and cut into thin strips.
7. Mix all vegetables in one bowl. Remove the onion from the marinade. Add greens here.
8. Put the garlic in the oil, add just a little vinegar in which the onion was. Stir and season. Pour this dressing over the rest of the ingredients and mix everything again.

Tip: If using red or white onions, they don't need to be pickled as they are quite sweet. But boiling water will help remove the bitterness: you just need to pour it over the fruit before or after slicing.

How to cook simply with mayonnaise

The simplest possible salad, the main highlight of which is cheese. It helps the consistency of the dish to be more uniform, while it also increases the nutritional value of the salad.

How much time - 10 minutes.

What is the calorie content - 72 calories.

How to cook:

1. Grate the peeled carrots on a large-mesh grater.
2. Grind the cheese in the same way. It can be anything, the main thing is to be solid. Soft cheese will contrast poorly with tough vegetables.
3. Finely chop the washed cabbage and add salt, mash it a little with your hands.
4. Mix all ingredients and season with mayonnaise.

Tip: to enhance the pleasant aroma of the salad, you can add a little orange juice to the mayonnaise.

Recipe with beets

Although the beets are boiled in this salad variation, they can also be grated raw. This will affect the benefits of the dish in better side. This is a very bright appetizer, truly wintery and a little spicy.

How much time - 45 minutes.

What is the calorie content - 84 calories.

How to cook:

1. Wash the beets and let them cook. When it's ready, drain the water and let it cool. Then remove the peel and coarsely grate the fruit. Mix with a little oil.
2. Wash the cabbage, first removing the first few leaves from it, then cut it thinly. Squeeze the straw with your hands several times to make it softer.
3. Peel the carrots and chop them in the same way as the beets. Add seasoning for Korean carrots, interfere.
4. Mix the remaining oil with a fork soy sauce. Finely chop the peeled garlic and add it to the sauce. If necessary, you can add either butter or soy to taste.
5. Combine all ingredients in one bowl and mix. Serve immediately.

Tip: to prevent beets from staining your hands, you can peel and rub them in rubber gloves. Or you can simply protect your hands with a plastic bag.

Option with ham

The use of ham in salads instantly captivates men. This way the dish looks more appetizing and filling for them. And if the meat is fried a little more, its aroma literally drives you crazy!

How much time - 30 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Remove the packaging from the sausage and cut it into small pieces.
2. Pour some into the frying pan olive oil and warm it up. Place the sausage here and fry it until golden brown over medium heat.
3. When frying the ham, you need to add peeled and pressed garlic through a press. After this, cook for one minute. Turn off the stove, transfer the cubes to a napkin to remove excess oil. Cool.
4. Remove the peel from the carrots and finely grate the fruit itself.
5. Remove the first leaves from the cabbage, cut out the stalk, and wash the fruit. Then finely chop with a knife or grater. Straws that are too long can be additionally cut into several pieces.
6. Mix cabbage and carrots in one bowl. Mash them with your hands to release juice.
7. Next add the fried ham.
8. Pour in apple cider vinegar, add a little sugar and salt, and add Korean salad dressing. Mix. Add more oil if necessary.

Advice: if not ready mixture seasonings for the dish, you can use the following set: dried garlic, black pepper, coriander, red paprika, red pepper. You can also add green peas to the salad.

In addition to apple and table vinegar, you can use any other fruit or wine vinegar. You can even have rice. This only affects the taste of the salad. Each of these types of vinegar can also be used for marinade.

If white cabbage turns out to be very tough, it can be replaced with Chinese or Chinese cabbage. This will make the dish much more tender and soft.

A fortified snack during the cold season is the best nourishment for the body. And as practice proves, it can be very tasty and healthy.