Cabbage and carrot salad with mayonnaise. Salad with cabbage and mayonnaise - recipe To prepare the salad, use

Cabbage and carrot salad is easy to prepare every day. There are so many variations of preparing snacks from these inexpensive vegetables that everyone will find the best option for themselves and will never get bored. Here you will find a selection of popular recipes and new unusual cooking options.

“Vitamin” salad made from cabbage and carrots is served in kindergartens and schools and, surprisingly, is eaten by children without leaving a trace. But it’s often so difficult to get little eaters to eat fresh vegetables. Preparing an appetizer is simple, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with root vegetables, the snack will become too sweet, and if you don’t report it, it will become too bland.

We will need:

• cabbage (white) - 500 g;
• sweet carrots, red - 300 g;
• sunflower oil - to taste;
• salt, sugar - a pinch.

Children will eat the “Vitamin Salad” without leaving a trace if you use a sweet variety of carrots for preparation.

Finely chop the vegetables and mash them with salt and sugar with your hands. When they release juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For those who like sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will taste better if it sits in the refrigerator for at least half an hour - this way the vegetables will release their flavors to each other.

With beets

We present an unusual recipe for a refreshing salad: a pleasant crunch, a slight taste of horseradish, a sweet and sour taste of an apple - it will not leave guests indifferent and will complement the bland chicken soup.

We will need:

• large sweet beets - 1 pc.;
• cabbage - quarter fork (or Peking fork);
• red apple;
• garlic clove;
• one carrot, large and sweet;
• salt, spices;
• a pinch of sugar;
• horseradish root or a jar of prepared spice;
• sour cream - 100 ml.

Three vegetables, except cabbage, on a fine grater. You can use a food processor or a Berner grater - use your choice. Peel the apple, remove the core with seeds and cut into thin strips. Shred the cabbage thinly, knead it lightly with your hands so that it releases its juice (Chinese cabbage is tender and does not need to be crushed).

Mix vegetables and apple. Prepare the dressing - mix sour cream with horseradish and add salt. Season the salad with sour cream and horseradish sauce and let it brew.

The snack can be decorated with pine nuts - it will be a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Cabbage with carrots and vinegar salad keeps well in the refrigerator. This salad option will be very helpful after work on weekdays, when you really want a light, pleasant snack with hot food, but don’t have enough time to cut vegetables.

For preparation you will need:

• 2 kg of white cabbage;
• 4 carrots;
• onion head;
• garlic - 5 cloves;
• 50 ml vinegar 9%;
• vegetable oil 80 ml;
• black peppercorns, allspice, bay leaf;
• sugar and salt to taste.

If you add beets cut into thin rounds, hot chili peppers and a pinch of khmeli-suneli to the salad, you will get an exceptionally tasty Georgian version of cabbage - bright and festive.

1. Cut the vegetables into large pieces (cabbage into cubes, carrots into circles, onions into half rings, and garlic into 3 parts for each clove).
2. We stuff vegetables into a three-liter jar.
3. Prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, add more salt and a little sugar or vinegar.
4. Pour hot marinade over cabbage. Let it sit in a warm place for about a day, and then put it in the refrigerator.

The cabbage will steep and become crispy. The marinade will permeate each piece with a spicy aroma and the dish will turn out simply delicious!

With bell pepper

A light salad with bell pepper is an ideal side dish for anyone losing weight, fasting, or simply for lovers of fresh snacks. There is no need to spend time on cooking, or special funds - bell peppers are inexpensive in season and you can always choose your favorite variety.

For the salad we will need:

• 500 g white cabbage;
• 200 g carrots;
• large red bell pepper;
• greens - a large bunch;
• salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half a fruit each).

We chop the cabbage and carrots into thin strips, and cut the peppers into the same elegant half rings. Crush the cabbage and carrots with your hands and leave to brew for 10 minutes. Combine everything with pepper and chopped herbs, season everything with vegetable oil, and season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and piquant. The salad is served chilled and eaten quickly - such an appetizer does not last long.

Cabbage salad with carrots and apple

If you order a fashionable appetizer “Cole Slow” (the name translates from English as “cabbage salad”) in a restaurant, you will most likely be served a simple and popular salad in our area made from fresh cabbage and carrots with the addition of an apple. It is simple to prepare, but literally charges you with vitamin energy.

For the salad we will prepare the following ingredients:

• 500 g white cabbage;
• 300 g carrots;
• 200 g sweet and sour apple (red varieties);
• yogurt and mayonnaise - 30 ml each;
• salt, pepper to taste.

Peel the apple and remove the stem and seeds. Cut cabbage, carrots, apple into thin strips and mix. Prepare the dressing - mix natural yogurt with mayonnaise, add some salt, add a pinch of freshly ground black pepper. Dress the salad, cool and serve.

It seems that everything is elementary. But chefs have learned to change the taste of a dish beyond recognition. The famous chef Jamie Oliver always prepares it with the addition of red onion, parsley and always chops all the ingredients (except the onion) in a food processor. The straw turns out thin, which makes the taste of the salad richer. Lemon juice and English mustard add a piquant note to this dish. Petiole celery is also appropriate in the Cole Slaw variation, but this is definitely not for everybody.

Cooking method with mayonnaise

Mayonnaise is loved by everyone for its characteristic vinegar-mustard note and fat content, which makes all dishes with it satisfying. In winter, when there are not enough vitamins, but the soul requires substantial snacks, you can prepare an interesting version of the salad with cabbage and mayonnaise dressing.

We will need:

• 300 g white or Chinese cabbage;
• 200 g fresh cucumber;
• 300 g carrots;
• a large bunch of greenery.

It is better to take very high quality mayonnaise, with high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only benefit.

We cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat it with boiled potatoes. You can add crab sticks to the dish and get a new and interesting option for holiday serving.

Korean cabbage and carrot salad

Many people are seduced by Korean salads - they beckon with their aromas! But not everyone is ready to take a risk and purchase a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health when it's easy to make your own snack?

For the Korean salad we will prepare:

• half a kilo of cabbage;
• 400 g carrots;
• several cloves of garlic;
• package of spices “for Korean carrots” - 1 pc.;
• oil - 100 ml;
• vinegar 9% - 3 tbsp. l;
• sugar, salt to taste.

Adjust the amount of spices and vinegar to your liking. If you like it spicy, then add a little more spice.

1. Thinly slice the vegetables. We recommend chopping cabbage and carrots on a special grater to get thin and long strips. You can use a vegetable peeler - the knife is often suitable for Korean carrots.
2. Lightly mash the prepared vegetables with your hands and add salt - this will make the salad juicier. But you don’t need to be zealous; just a few seconds are enough.
3. Add spices and vinegar.
4. We are preparing the dressing. To do this, heat the vegetable oil in a frying pan until a slight smoke appears.
5. Pour boiling oil over the vegetables and stir with a spoon.

Instead of the usual sunflower oil, use sesame oil - the salad will acquire a slight nutty flavor.

Now you need to put the salad under a press and put it in the refrigerator for several hours - it should brew. When you take the dish out of the refrigerator, you will be very surprised at how aromatic and tasty your Korean version is!

With garlic

Cabbage and vegetables seasoned with garlic come out piquant and original. The appetizer, as they say, turns out “to feast and peace” - appropriate for both everyday lunches and holidays. We offer an interesting option with Feta cheese and fresh cucumber. Vegetarians will definitely appreciate this option.

Let's prepare:

• Chinese cabbage - a small fork;
• 2 carrots;
• long cucumber;
• 3 cloves of garlic (less possible);
• small package of Feta cheese (or Serbian soft cheese) - 100-200 g.

Shred the cabbage and cucumber into small strips, and grate the carrots on a coarse grater (it’s better if you get thin, long shavings). Cut the feta into cubes. Squeeze the garlic into the vegetables, add the cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, the Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so refrigerate it before serving.

Recipe “Like in a cafeteria”

Cabbage salad in canteens costs pennies, but pay attention to how quickly it sells out. We'll teach you the tricks of making cabbage appetizers that chefs won't tell you.

We will need:

• quarter fork cabbage;
• sweet carrots - 3 pcs.;
• sugar - a generous handful;
• salt to taste;
• vegetable oil - 100 ml;
• vinegar - 3 tbsp. l.

You only need dense cabbage, winter varieties, for example, “Slava”. It is better to leave loose varieties for stewing or frying.

1. Finely chop the cabbage and grate the carrots.
2. Add some salt and knead everything well with your hands so that the vegetables become juicy.
3. Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “overwhelm” their taste.
4. The salad is infused for an hour and a half and served to the table.

There is one more trick. In canteens they cook in large quantities, and this helps the appetizer to brew even better, become richer and juicier.

We serve the salad with meat and fish - it is ideal as an independent side dish. It’s easy to add some green peas to it and serve it with a boiled egg. Get a hearty and healthy breakfast.

Cabbage is inexpensive almost all year round. In our area, where fresh vegetables are only available for a few summer months, it saves you from vitamin deficiency. Plus, cabbage goes perfectly with meat ingredients, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and pamper your loved ones with these benefits.

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 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.

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 appears 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.

This tasty and juicy salad of fresh cabbage and carrots is also called “Vitamin”. And this is a very correct name, since cabbage and carrots contain a lot of vitamins and nutrients. This salad is very easy to prepare and is available at any time of the year and for any budget. After all, it’s tasty, not necessarily expensive.

We will tell you about several variations of this salad.

Fresh cabbage and carrot salad as in the cafeteria

There is nothing strange in the fact that such a simple dish is loved by many people. Partly for this we should thank the domestic catering industry, which instilled in us the habit of receiving fresh vitamins in salads both in winter and summer. This salad can be found on the menu of canteens, cafes and even in educational institutions. After all, these are the most affordable and healthy vegetables in our latitudes.

How to prepare this famous salad so that it turns out just as tasty.

To prepare you will need:

• vinegar 9% - 1 tablespoon,
• sugar - 0.3 teaspoon,
• salt - to taste.

That's the whole simple composition.

Making fresh cabbage and carrot salad is just as easy. Chop the cabbage into thin feathers and grate the carrots on a coarse grater. You can use a Korean carrot grater.

Place the cabbage and carrots in a bowl and press them with your hands for a few minutes so that the cabbage releases its juice. This will make the salad tastier and juicier.

After this, add vinegar, salt and sugar. Mix well. Then pour in the vegetable oil, stir and refrigerate for half an hour. In the refrigerator, the salad will infuse and become saturated with aromas, the vegetables will marinate a little and acquire that very favorite sourness.

Serve with greens for main courses for lunch or dinner.

Fresh cabbage salad with carrots and mayonnaise

The next salad variation is just as tasty, but a little higher in calories. Mayonnaise makes it more filling, which is good when you need to feed a husband who is hungry at work or a child who has had enough fun. In winter, heartier salads keep us in a good mood, since more energy is required to produce heat.

To prepare the salad use:

• fresh cabbage - 300-400 grams,
• fresh carrots - 1-2 medium-sized pieces,
• hard cheese - 100 grams,
• mayonnaise - 2 tablespoons,
• salt - to taste.

Chop the cabbage into thin slices, grate the carrots and cheese on a coarse grater. This salad requires very little cheese, as it has a very strong taste and will begin to overshadow the vegetables. But cheese will also give it a special tenderness.

Mix all ingredients thoroughly and add mayonnaise. Add salt carefully, because it is already contained in mayonnaise and you may accidentally over-salt the salad. In addition, different types of hard cheese have different saltiness.

Before serving, you can leave the salad in the refrigerator for a little while, which will only improve its taste.

Salad of fresh cabbage and carrots with bell peppers

This fresh salad will be a little different from previous recipes thanks to the rich flavor of sweet bell peppers. It will also look brighter and more appetizing, which will allow it to take its rightful place on the holiday table.

• fresh cabbage - 300-400 grams,
• fresh carrots - 1-2 medium-sized pieces,
• bell pepper - 1 piece,
• vinegar 9% - 1 tablespoon,
• vegetable oil (sunflower or olive to your taste) - 2-3 tablespoons,
• sugar - 0.3 teaspoon,
• salt - to taste.

To prepare the salad, cut the cabbage and bell pepper into small strips and grate the carrots. Mix all ingredients and season with oil and vinegar. Let it brew for a while. The delicious salad is ready.

White cabbage, Beijing, cauliflower, broccoli or purple - any type of famous garden crop is useful. Do you want to preserve her vitamins, diversify her menu, and join a healthy diet? Master recipes for preparing dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help give the dish an original taste.

Cabbage and carrot salad recipes

The white cabbage variety is considered the “champion” in terms of the number of variations in preparing a vitamin snack. The leaves of this vegetable crop keep the secret of longevity because they contain vitamin C. Any variety of biennial plant is a source of macro- and microelements, so the recipe for fresh cabbage and carrot salad for people watching their weight is irreplaceable when there is a need to enrich the diet with tasty low-calorie dishes.

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.

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.

From fresh cabbage with carrots

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. The choice of appropriate dressing option 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.

With apple

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.

With pepper

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.

With cucumber

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.

With beets

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 in lemon juice, and then stir, leaving for a quarter of an hour.
3. Then add grated vegetables and season the dish with oil.

With mayonnaise

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 them with your hands, squeeze them lightly, add sweet peppers, 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

When you want to spice up a well-known vegetable dish, this step-by-step recipe will be the 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 in hot brine.
4. Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste some prepared ingredients before the spring days arrive. If you take vegetables and root vegetables in season, you can make an inexpensive homemade twist that retains nutrients. 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 a homemade volume equal to a three-liter jar, but for convenience it is better to use smaller glass containers.

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.

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