Home Potato Cabbage salad vitamin with vinegar. Salad with cabbage, carrots and vinegar. Cabbage salad with carrots and apple

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Cabbage salad vitamin with vinegar. Salad with cabbage, carrots and vinegar. Cabbage salad with carrots and apple

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

Making cabbage salad with carrots is easy. The most delicious version of the salad is obtained from young vegetables, but, in principle, this appetizer can be prepared throughout the year.

Cabbage for salad should be cleaned 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 additional processing is not required. But vegetables of winter varieties need to be rubbed with salt with your hands so that the cabbage becomes softer.

Carrots need to be peeled and washed well. It is best to grind the root crop on a grater with medium-sized holes.

In addition to the main components, other vegetables can be added to the salad. It can be bell peppers, fresh cucumbers, canned corn and peas.

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

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

Salad of fresh cabbage and carrots "Like in the dining room" with vinegar

Many have memories of what delicious cabbage salad 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 of vinegar (9%);
1 tablespoon of sugar;
salt to taste.

Slice the cabbage thinly and place in a bowl. Sprinkle a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half of the indicated amount). Put the pot on the stove on low heat. Warm up stirring frequently. It is not necessary 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 indicated rate, but about half), mix and put the dishes with the salad in the refrigerator for at least an hour.

Read also: Caesar salad with shrimp - 5 recipes + salad dressing

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

Cabbage-carrot salad with bell pepper

Cabbage salad with bell pepper and, despite the simplicity of preparation and composition, is very tasty. This recipe is good because you can make a lot of salad at once, it keeps well in the refrigerator for several weeks without losing its taste.

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

Refueling:

100 ml of vegetable oil;
50 ml of vinegar (9%);
1 tablespoon salt (no top)
3 tablespoons of sugar.

We prepare vegetables. Remove the top leaves from the cabbage and chop finely. We rub the peeled carrots with a narrow straw. Cut the bell pepper freed from seeds in the same way. 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 try the resulting filling and, if necessary, adjust the amount of ingredients to taste.

Mix vegetables, pour dressing over them. Let stand for two hours at room temperature. After that, the salad can be served. Since there is a lot of salad, put the rest 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 apple sweet and sour taste;
2 stalks of green onions;
a small bunch of parsley;
3 tablespoons of vegetable oil;
2 tablespoons of apple cider vinegar;
1 tablespoon of sugar;
0.5 teaspoon salt.

We remove the upper leaves from the cabbage, finely chop. Put in a bowl, salt and grind with your hands. If desired, you can pepper.

Advice! The amount of salt, sugar and vinegar is approximate, prepare the filling to your taste.

Cut the peeled carrots thinly, or even better, grate them to prepare Korean salads. Similarly, we rub an apple, freed from seeds. Finely chop the green onion and parsley. Mix vegetables and herbs. In a small amount of water, stir sugar and vinegar, pour this dressing into the salad, mix. It remains to season the vegetables with oil, and the salad is ready.

Cabbage-carrot salad with mayonnaise and garlic

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

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

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

Put the cabbage in a bowl, sprinkle with salt and pepper, grind with your hands. Then add carrots and bell pepper. Cut the green onion into small rings and add to the vegetables. It remains only to season the salad with mayonnaise and you can serve it to the table.

Read also: Salad with red fish - 13 recipes

Cabbage and carrot salad with fresh cucumber

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

300 gr. cabbage;
1 cucumber;
3-4 radishes;
1 carrot;
40 ml of 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. Put in a bowl. Add some salt and rub with your hands. We rub the carrots on a grater. Cut the cucumber in half lengthwise, then chop across the thin halves of the circles.

Cut the radish into thin circles. We laugh all the vegetables. We pepper the salad. Add a pinch of sugar and pour lemon juice to taste. We dress 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 to a meat dish.

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

Chop the cabbage, peeled from the top leaves, into thin strips. We clean fresh beets and carrots and rub them with thin straws. We mix vegetables, adding very thin, translucent half rings of onion and garlic passed through a press.

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

Cabbage and carrot salad with green peas

A light snack salad of cabbage, carrots and peas is prepared in just five minutes.

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

Finely chop white cabbage, grind with the addition of salt and granulated sugar. We clean the carrots and three, using a grater with an average hole size. Drain the liquid from the peas and add to the vegetables.

Salad with cabbage, carrots and vinegar is a simple and healthy salad that is good both as a separate dish and as a vegetable side dish for the main meat or fish dish.

Mandatory components of the salad are cabbage and carrots. But you can add other vegetables to the salad - onion, bell pepper, petiole celery, fresh apple. I added bell peppers to the salad because it's my favorite version of cabbage and carrot salad dressed with vinegar and vegetable oil. In winter, when I want bright dishes, I add bell peppers of different colors to the salad. Then you get a real riot of colors and tastes!

We will prepare the products according to the list and quickly prepare cabbage salad with carrots and vinegar. Wash all vegetables and pat dry with paper towels. Remove the top leaves from the cabbage.

Bulgarian pepper cut into strips.

Onions can be taken both white and red. Cut the onion into thin feathers.

We also cut the carrots into strips.

Cut the white cabbage thinly with a shredder or knife. I usually lightly knead the cabbage well with my hands so that it becomes softer, softer and let the juice flow.

Transfer all chopped vegetables to a bowl. Stir, add salt and black pepper.

Add vinegar and vegetable oil. Again, mix all the salad ingredients with dressing and let the salad stand for 10 minutes.

Put the finished salad in a salad bowl, sprinkle with parsley and paprika flakes if desired, and serve the salad with cabbage, carrots and vinegar to the table.

Enjoy your meal! Juicy, tasty, bright and very healthy!

This salad is very popular in winter and autumn. These vegetables are perfectly stored for several months and protect their vitamins. To get them all, root vegetables don't have to be cooked, so one delicious option to keep healthy is to make a salad.

In the selection, we have prepared several options for this famous dish. It can be eaten every day, and a variety of sauces and other ingredients will not allow it to get bored quickly.

General principles of preparation

Cabbage should be thinly sliced. Since the autumn varieties of this plant produce hard fruits, with a small amount of green leaves, shredding plays an important role. It will be difficult and unpleasant to eat a salad if it is cut into large pieces. The same goes for carrots.

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

Fresh cabbage salad with carrots

Time for preparing

calories per 100 grams

Very fresh and simple salad dressed with sour cream. It comes out crispy and firm. Such an appetizer will be very useful in winter, when everyone misses fresh vegetables.

How to cook:

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

Healthy cabbage salad with apple and carrot

Sour apple combined with other products creates another light, but very vitamin and interesting salad. Sunflower oil is used as a dressing, but it can be replaced with olive, sesame, and linseed for more originality.

How much time - 15 minutes.

What is the calorie content - 69 calories.

How to cook:

Finely chop the washed head of cabbage. You can use a knife for this, or you can use a special grater. Scrub it with your hands and transfer to a bowl.
Coarsely grate the peeled carrots or cut into very thin strips.
Remove the skin from the apple and cut out the core with the pits. Grate like you would a carrot. It is better to take an apple of sour varieties, and carrots - sweet. This will balance the taste of the dish.
Mix the oil with a fork or whisk with vinegar and spices, add a pinch of sugar here and dissolve it. This will be a gas station.
Add all ingredients to cabbage and mix. Pour dressing over, stir again, 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 marinated in this vinegar. So it turns out even juicier and softer. A large amount of greens adds a whole serving of vitamins to this dish.

How much time - 20 minutes.

What is the calorie content - 98 calories.

How to cook:

Remove the first leaves from the head of cabbage, wash it, then chop finely and mash by hand. The cabbage will release juice. Where there is a head, shredding is not necessary so that the fibers are not very hard.
Vinegar mixed with a little salt and sugar, adjust the taste. It should be more sweet than salty.
Peel the onion from the husk and cut it into very thin half rings. Transfer to vinegar dressing.
Garlic is also freed from the husk and finely chopped or passed through a winepress.
Rinse greens under water and then finely chop.
Peel the carrots and cut into thin strips.
Mix all vegetables in one bowl. Pull the onion out of the marinade. Add greenery here.
Put the garlic in the oil, add quite a bit of vinegar here, in which the onion lay. Stir, you can season. Pour this dressing over the rest of the ingredients and mix everything again.

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

How to cook simply with mayonnaise

The most simple salad, the main highlight of which is cheese. It helps the consistency of the dish to be more homogeneous, 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:

Peeled carrots grate with large cells.
Grind the cheese in the same way. It can be anything, the main thing is solid. Soft cheese will contrast badly with hard vegetables.
Finely chop the washed cabbage and salt, mash a little with your hands.
Mix all ingredients and season with mayonnaise.

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

Beetroot Recipe

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

How long is 45 minutes.

What is the calorie content - 84 calories.

How to cook:

Wash the beetroot and put it to boil. When it is ready, drain the water and let it cool. Then remove the peel and coarsely grate the fruit. Mix with a little oil.
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.
Peel the carrots and chop them in the same way as the beets. Add seasoning for Korean carrots, stir.
Mix the remaining oil with a fork with soy sauce. Finely chop the peeled garlic and add it to the sauce. If necessary, you can add either oil or soy to taste.
Combine all ingredients in one bowl and mix. Serve immediately.

Tip: so that the beets do not paint your hands, you can peel and rub them with rubber gloves. Or you can just protect your hands with a plastic bag.

Ham variant

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

How long is 30 minutes.

What is the calorie content - 105 calories.

How to cook:

Remove the packaging from the sausage and cut it into small cubes.
Pour a little olive oil into a frying pan and heat it up. Put the sausage here and fry it until golden brown over medium heat.
While frying the ham, you need to add garlic peeled and pressed through a press. After that, cook for one minute. Turn off the stove, put the sticks on a napkin to remove excess oil. Cool down.
Remove the peel from the carrot, finely grate the fruit itself.
Remove the first leaves from the cabbage, cut out the stalk, wash the fruit. Then finely chop with a knife or grater. Straws that are too long can be further cut into several pieces.
Mix cabbage and carrots in one bowl. Knead them with your hands to give the juice.
Next add the fried ham.
Pour in apple cider vinegar, a little sugar and salt, add Korean salad dressing. Mix. Add more oil as needed.

Tip: if there is no ready-made seasoning mix 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 cider vinegar and table vinegar, you can use any other fruit or wine vinegar. Maybe even rice. It only affects the taste of the salad. Each of these types of vinegar can also be used in a marinade.

If the white cabbage turned out to be very tough, it can be replaced with Beijing or Chinese cabbage. So the dish will turn out much more tender and softer.

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

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Most of the vitamins and minerals useful for our body are found in food, especially in fresh vegetables and fruits. By eating dishes from these products, you can easily and tasty make up for the lack of all the necessary substances. One of the simple vitamin snacks is coleslaw seasoned with sugar and vinegar. It is easy to prepare, the process does not take much time, and all the ingredients are available at any time of the year.

What is kale salad with vinegar and sugar

This is a cold appetizer, the main component of which is white cabbage. A vegetable is considered a real storehouse of vitamins, minerals, amino acids. This crop is completely safe for allergy sufferers and contains methylmethionine, a vitamin that promotes the healing of stomach ulcers, duodenal ulcers, gastritis, and colitis. In addition to cabbage, the dish often contains other fresh vegetables, herbs and must be seasoned with a sauce of vinegar, vegetable oil, sugar and salt.

How to do

Fresh cabbage salad with vinegar and sugar is prepared simply and quickly, but to make the dish juicy, tasty and unusual, use some tricks during the culinary process:

All recipes involve the use of fresh vegetables, so the fruits must be chosen whole, not stale, without damage.
All ingredients are chopped into strips with a sharp knife or rubbed on a grater. Use a Korean carrot grater and your salad will turn out much prettier.
Before you mix the chopped white cabbage with other ingredients, you need to mash it a little with your hands. This will help make the dish more juicy.
In addition to cabbage, you can add carrots, onions, garlic, sweet peppers, fresh herbs, horseradish, celery, beets and even canned corn.
For dressing, vegetable oil is mixed with table vinegar, salt, sugar.
Ordinary nine percent vinegar can be replaced with apple cider vinegar or lemon juice.

Fresh Cabbage Salad Recipe with Vinegar

Fresh cabbage with sugar and vinegar is one of the easy, low-calorie snacks that you can eat to get a lot of useful substances. It is possible to make a traditional recipe more interesting, piquant, diversify its taste, only by replacing vegetable oil or vinegar with other ingredients. Having spent a minimum of time, effort and money, you can feed the whole family with a wonderful vitamin salad.

Salad with cabbage and carrots with vinegar

Time: 35 minutes.
Servings: 3 persons.
Calorie content of the dish: 84 kcal / 100 g.
Cuisine: Russian.
Difficulty: easy.

Such a salad with cabbage and vinegar can be prepared not only by an inexperienced hostess, but even by a single man, this culinary process is so simple. Depending on the season, the list of ingredients can be supplemented with other vegetables or fruits. Due to the large number of healthy products, such a salad in the menu of catering establishments is worthy of the name "Vitamin". From greens, choose dill, parsley or cilantro.

Ingredients:

cabbage - 400 g;
carrot - 2 pcs.;
sugar, vinegar - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
salt - ½ tsp

Cooking method:

Chop white cabbage with a regular or special knife, you can also grate it.
Grate the carrots too.
Pour sugar, salt, mix with clean hands, slightly grinding the mass.
Pour in sunflower oil, vinegar, mix well with a spoon.

Time: 50 minutes.
Servings: 5-6 persons.
Calorie content of the dish: 74 kcal / 100 g.
Purpose: cold appetizer.
Cuisine: Russian.
Difficulty: easy.

This recipe contains onion and garlic, which give the dish a spicy, slightly pungent flavor. Such a cabbage salad with vinegar and sugar will be a great addition to meat. If you don't like the intense taste of onions, you can replace them with a few stalks of green onions.

Ingredients:

cabbage - 650 g;
carrots - 4 pcs.;
onion - 1 pc.;
garlic - 2 teeth;
sugar - ½ tsp;
vinegar (apple) - 20 ml;
oil - 1/3 tbsp.;
salt - to taste.

Cooking method:

Chop white cabbage into small strips, add a little salt, grind with your hands.
Grate the carrots, cut the onion into half rings.
Pass garlic cloves through a press, mix everything.
Prepare dressing by mixing oil with vinegar, granulated sugar.
Pour the sauce into the vegetable mixture, mix thoroughly, let it brew in the refrigerator for 15 minutes.

with pepper

Time: 2 hours.
Servings: 47 persons.
Calorie content of the dish: 92 kcal / 100 g.
Purpose: cold appetizer.
Cuisine: Russian.
Difficulty: easy.

Sweet bell pepper goes well with other vegetables, so adding it to a cabbage salad with vinegar will enrich the taste and aroma of the appetizer. A dish prepared according to this recipe can be preserved for the winter, and then taken out and eaten at any time of the year. Salad can be eaten as an independent snack or as a side dish for meat dishes.

Ingredients:

cabbage - 5 kg;
Bulgarian pepper, onion, carrot - 1 kg each;
salt - 30 g;
sugar - 400 g;
vegetable oil, vinegar (9%) - 0.5 liters each.

Cooking method:

Peel the heads of cabbage from the top leaves, grate on a special grater.
Cut peeled carrots, peppers into thin strips, onions into half rings.
Mix cabbage with carrots, sprinkle with salt, mix with your hands, kneading slightly so that the vegetables give juice.
Add pepper and onion to the mixture, mix again.
Make dressing by mixing granulated sugar with oil, vinegar. Put on fire, simmer, stirring until sugar dissolves. Bringing to a boil, pour the sauce into the vegetable mass.
Mix the salad well. If you plan to store for a long time, leave the jars with the mixture for 2 days at room temperature, and then close with nylon lids and put in the cellar.

with olives

Time: 45 minutes.
Servings: 11 persons.
Calorie content of the dish: 50 kcal / 100 g.
Purpose: cold appetizer.
Cuisine: European.
Difficulty: easy.

The taste of this salad is very light, but very interesting due to the presence of hard cheese and olives in the list of ingredients. The recipe calls for parmesan, but you can add any of your favorite varieties. It is better to take ordinary white or Beijing cabbage, as it will go well with cucumber, tomato, lettuce. Spicy notes of the dish are given by an interesting dressing and sesame seeds.

Ingredients:

cabbage - 1 head;
tomato - 2 pcs.;
cucumber, bell pepper - 1 pc.;
lettuce leaves - 50 g;
pitted olives - 40 g;
green onion feathers - 5 pcs.;
dill sprigs - 5 pcs.;
sesame seeds - 20 g;
parmesan cheese - 10 g;
olive oil - 45 ml;
lemon - 1 pc.;
vinegar - 10 ml;
garlic - 1 tooth;
sugar - ½ tsp;
salt - to taste.

Cooking method:

Prepare the sauce by mixing garlic, passed through a press, oil, vinegar, lemon zest, salt, sugar.
Mix, set to infuse.
Pour sesame seeds into a hot dry frying pan, dry until golden brown.
Finely chop the washed cabbage, tear the lettuce leaves with your hands.
Remove the peel from the cucumber, cut into cubes, tomatoes - into slices, pepper (without seeds and stalk) - into strips.
Green onions, finely chop dill.
Put pepper, cabbage, tomatoes, cucumber, onion, herbs and lettuce leaves in a deep salad bowl, pour sauce over everything, mix.
Top with olive rings, small cubes of cheese, sprinkle with sesame seeds.

The process of preparing cabbage salad is simple, but the aroma and taste of the dish can be improved using the following tips from professional chefs:

Choose cabbage heads with sweet, non-dried leaves.
If the vegetable is too juicy, then the liquid formed after cutting it must be squeezed out and drained. Otherwise, the dish will be watery.
If according to the recipe, onions are added to the salad, choose not bitter, but slightly sweet varieties.
Use oil (vegetable or olive), vinegar (or lemon juice) and spices for dressing. You can add a little mustard to the sauce to give it a slight spiciness.
For additional aromatic and gustatory qualities, you can put various fruits, berries, nuts, and even dried fruits in the salad. For example, orange, cherries, plums, apples, lingonberries, prunes, raisins.
Sprinkling freshly squeezed lemon juice on chopped foods will help keep them looking fresh, preventing them from getting windy and dark.

Discuss

Cabbage salad with vinegar and sugar - step by step recipes with carrots, apples, bell peppers

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

Salad "Vitamin" from cabbage and carrots is served in kindergartens, schools and, surprisingly, is eaten by children without a trace. But small eaters are often so difficult to get to eat fresh vegetables. It is elementary to prepare an appetizer, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with the root crop, the appetizer will become too sweet, and not reported - too bland.

We will need:

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

Children without a trace eat "Vitamin Salad" if you use a sweet variety of carrots for cooking.

Finely chop the vegetables, knead with salt and sugar with your hands. When they allocate juice, fill everything with vegetable oil. That's it, our vitamin salad is ready. For lovers of sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will be tastier if it stands in the refrigerator for at least half an hour - this way the vegetables will give flavors to each other.

With beets

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

We will need:

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

Vegetables, except cabbage, three on a fine grater. You can use a food processor or a Berner grater - take your pick. Peel the apple, remove the core with seeds and cut into thin strips. Thinly chop the cabbage, lightly press it with your hands so that it releases the juice (Beijing cabbage is tender and does not need to be crushed).

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

The appetizer can be decorated with pine nuts - you get a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Salad "Cabbage with Carrots and Vinegar" is well stored in the refrigerator. This salad option will help out a lot after work on weekdays, when you really want a light, pleasant snack for hot, but there is not enough time to cut vegetables.

For cooking you will need:

2 kg of white cabbage;
4 carrots;
onion head;
garlic - 5 cloves;
50 ml of 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 pepper and a pinch of suneli hops to the salad, you get an exceptionally tasty Georgian version of cabbage - bright and festive.

We cut the vegetables into large pieces (cabbage - into cubes, carrots - into circles, onions - into half rings, and garlic into 3 parts each clove).
We fill the vegetables in a three-liter jar.
We 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, salt more and add a little sugar or vinegar.
Pour cabbage with hot marinade. Let it stand in a warm place for about a day, and then put it in the refrigerator.

The cabbage will infuse and become crispy. The marinade will saturate each piece with a spicy aroma and the dish will come out just delicious!

With bell pepper

A light salad with bell pepper is an ideal side dish for all those who are losing weight, fasting, and just for lovers of fresh snacks. You don’t need to spend time on cooking, as well as special funds - bell pepper is inexpensive in the season and you can always choose your favorite variety.

For the salad we need:

500 g of 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 of the fruit).

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

Cabbage salad with carrots and apple

If you order a trendy appetizer "Cole Slow" (from English the name translates as "cabbage salad") at a restaurant, you will most likely be brought a simple and popular salad of fresh cabbage and carrots with an apple in our area. It is simple to prepare, but literally charging with vitamin energy.

For the salad, we will prepare the following ingredients:

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

We clean the apple from the skin, remove the stalk with seeds. Cabbage, carrot, apple cut into thin strips, mix. We prepare the dressing - mix natural yogurt with mayonnaise, add 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 the dish beyond recognition. Celebrity chef Jamie Oliver always prepares it with red onions, parsley and be sure to chop all the ingredients (except onions) in a food processor. The straw turns out to be thin, which is why the taste of the salad becomes richer. Lemon juice and English mustard add a piquant note to his dish. Petiole celery is also appropriate in the Cole Slow variation, but this is certainly not for everybody.

Cooking method with mayonnaise

Everyone loves mayonnaise 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 solid snacks, you can cook an interesting version of a salad with cabbage and mayonnaise dressing.

We will need:

300 g of white or Beijing cabbage;
200 g fresh cucumber;
300 g carrots;
big bunch of greens.

It is better to take mayonnaise of very high quality, with a 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 with boiled potatoes. You can add crab sticks to the dish and you get a new interesting option for a festive serving.

Korean cabbage and carrot salad

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

For the Korean salad, prepare:

half a kilo of cabbage;
400 g carrots;
a few cloves of garlic;
a 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 spicy, then add a little more spices.

Thinly cut vegetables. We recommend shredding cabbage and carrots on a special grater to get thin and long straws. You can use a vegetable peeler - a knife is often suitable for Korean carrots.
Ready vegetables lightly knead with salt with your hands - so the salad will turn out juicier. But there is no need to be zealous, just a few seconds are enough.
Add spices and vinegar.
We're getting ready to ship. To do this, heat the vegetable oil in a frying pan until a light smoke appears.
Pour the vegetables with boiling oil and mix with a spoon.

Instead of the usual sunflower oil, take sesame oil - the salad will acquire a light nutty flavor.
Prepare:
Beijing cabbage - a small fork;
2 carrots;
long cucumber;
3 cloves of garlic (less possible);
a small package of Feta cheese (or Serbian soft cheese) - 100-200 g.

Shred the cabbage and cucumber into small strips, three carrots on a coarse grater (it is better if you get thin long chips). Feta cut into cubes. Squeeze garlic into vegetables, add cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so keep it in the fridge before serving.
Recipe "Like in the dining room"
Cabbage salad in canteens costs a penny, but pay attention to how quickly it is sorted out. We will teach you the tricks of cooking cabbage appetizers that the chefs will not tell.
We will need:
a quarter fork of cabbage;
sweet carrot - 3 pcs.;
sugar - a generous handful;
salt to taste;
vegetable oil - 100 ml;
vinegar - 3 tbsp. l.

Cabbage is needed only dense, winter varieties, for example, Slava. Loose varieties are best left for stewing or frying.

Finely chop the cabbage, three carrots.
We add salt and knead everything well with our hands so that the vegetables become juicy.
Add sugar, vegetable oil and a little vinegar. Vinegar should be barely 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 “kill” their taste.
The salad is infused for an hour and a half and is served at the table.

There is another trick. In canteens, they cook in large volumes, and this helps the appetizer to infuse even better, become richer and juicier.
We serve salad with meat, fish - it is ideal as an independent side dish. It is easy to add some green peas to it, serve with a boiled egg. Get a hearty and healthy breakfast.
Cabbage is inexpensive almost all year round. In our area, where fresh vegetables "visit" only a few summer months, it saves from beriberi. Plus, cabbage is ideally combined with meat components, 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 indulge your loved ones with such usefulness.