Very tasty salad of fresh cabbage and carrots. Salad of cabbage and carrots - as in the dining room. Recipes for salads with cabbage and carrots with photos. Cabbage salad with carrots. Best Recipes

Cabbage and carrots are one of the most inexpensive and healthy vegetables. They are used for making soups, main courses, side dishes, cold appetizers. Cabbage and carrot salads are a vitamin mix that is useful at any time of the year. There is a lot of vitamin C in cabbage, keratin in carrots, together they strengthen the immune system, prolong youth and, in general, have a positive effect on the state of the body and even the appearance of a person. A light but satisfying salad of these products can be assembled even by a novice hostess. The daily inclusion of such dishes in the menu will not cause damage to the family budget.

Cooking features

When preparing a snack, every housewife strives to make it not only healthy, but also tasty. In order for cabbage and carrot salads to be juicy and tender, you should know a few subtleties.

Cabbage for salad should be finely chopped, carrots should be grated for Korean salads or on a regular grater with large holes. If you cut salad vegetables coarsely, they will be tough, as they contain a lot of fiber, they will give little juice. Such an appetizer will not be very pleasant to eat, and for people with disorders in the digestive system, it may even be harmful.
Cabbage for salad is suitable either early, with tender leaves, or juicy varieties. It is better to take red carrots, not yellow ones, as they contain more vitamins.
Before combining with other ingredients, it is recommended to salt the cabbage and mash it with your hands so that it gives juice.
It is recommended to add butter, sour cream or other high-fat ingredients to fresh cabbage and carrot salad dressings. The fact is that vitamin A, which is rich in carrots, is fat-soluble, that is, it is not absorbed without fat.
It is better to take unrefined oil for salad: it contains more vitamins and other useful elements, it gives the salad a unique flavor.

Piquancy to a salad of cabbage and carrots will give onions, a sweetish taste - pumpkin and beets, juiciness - cucumbers and apples, aroma - fresh herbs. Regardless of your gastronomic tastes, you will find a carrot and cabbage salad option that will suit your taste. You can eat it alone or use it as a side dish for meat and fish dishes.

Easy kale and carrot salad recipe

carrots - 150 g;
fresh cabbage - 0.4 kg;
sugar - 20 g;
salt - to taste;
table vinegar (9 percent) - 50 ml;
vegetable oil - 100 ml.

Cooking method:

Wash the cabbage, remove the top leaves. Finely chop the head of cabbage, cutting off pieces of a suitable size from it.
Scrape the carrots, wash, chop on a coarse grater.
Salt the cabbage, remember with your hands so that it starts up the juice, mix with carrots.
Prepare the dressing by mixing the oil, vinegar, sugar, and salt in a separate bowl.
Pour dressing into bowl with vegetables, mix well.

It remains to arrange the salad on plates or place in a salad bowl, serve. It is this cabbage-carrot salad that is most often offered in most democratic canteens and eateries. It is tasty, healthy and cheap.

Salad with cabbage, carrots and fresh cucumber

carrots - 0.2 kg;
fresh cucumber - 0.2 kg;
fresh parsley - 50 g;
green onions - 50 g;
fresh dill - 50 g;
salt, vegetable oil - to taste.

Cooking method:

Cabbage, washing and freeing from sluggish upper leaves, finely chop, salt and remember with your hands.
Peel the carrots, chop on a coarse grater or cut into small strips, send to the cabbage.
Wash the cucumber, cut off the ends. Cut the fruit in half, cut into semicircles of small thickness, combine with the rest of the vegetables.
Wash, dry parsley, dill and green onions. Finely chop them with a knife, pour into a container with other ingredients.
Salt the salad to taste, season it with vegetable oil and serve in portions or in a large salad bowl.

An appetizer made according to this recipe has a fresh taste, reminiscent of summer.

Salad of fresh cabbage and carrots with apple

white cabbage - 0.3 kg;
apple - 0.2 kg;
carrots - 150 g;
lemon - 0.5 pcs.;
olive oil - 80 ml.

Cooking method:

Peel the apple, cut out the core. Coarsely grate the pulp, put in a bowl.
Squeeze the juice of half a lemon over the apple, mix.
Finely chop the cabbage, put in a bowl with an apple.
Peel, grate the carrots, send to the rest of the ingredients.
Fill with oil. It can be replaced with sour cream, but it will take twice as much.

The salad made according to this recipe has even more vitamins when compared with the classic version of the snack. The taste of the dish is unusual, it is dominated by sweet and sour notes. If the apple in this recipe is replaced with raw beets, you get a new snack, but no less tasty and healthy. You will get another snack option by replacing fresh cabbage with sauerkraut. In this case, you need to take it half as much as indicated in the recipe, the amount of dressing will also have to be adjusted downwards.

Cabbage salad with carrots and sweet peppers

white cabbage - 0.3 kg;
broccoli - 0.2 kg;
carrots - 0.2 kg;
bell pepper - 0.2 kg;
green onions - 100 g;
lemon - 1 pc.;
vegetable oil - 100 ml;
salt, garlic powder, herbs - to taste.

Cooking method:

Boil water, dip the broccoli into it, disassembled into inflorescences, boil it for 10 minutes. Transfer the broccoli with a slotted spoon to a bowl filled with cold water. Put the cooled inflorescences in a colander to dry.
Clean the white cabbage from the upper leaves, finely chop.
Wash the pepper, remove the stalk from it, remove the seeds. Cut the pepper into strips.
Carrots, peeled, grated for Korean salads or cut into thin strips.
Put the prepared vegetables in a deep bowl.
Add finely chopped greens, including green onions.
Squeeze the juice from the lemon, mix it with vegetable oil, season the salad with the resulting mixture.

Salad made according to this recipe can be seasoned with mayonnaise. Then the appetizer will acquire a completely different taste, but no less pleasant.

Spicy Cabbage Salad with Carrots (Korean)

white cabbage - 0.5 kg;
carrots - 100 g;
onions - 50 g;
garlic - 2 cloves;
chili pepper - 1/4 pc.;
red ground pepper - a large pinch;
ground black pepper - a large pinch;
ground coriander - a large pinch;
sugar - 10 g;
table vinegar (9 percent) - 20 ml;
soy sauce - 10 ml;
salt - to taste;
water - 30 ml;
refined vegetable oil - 20 ml.

Cooking method:

Finely chop the cabbage, lightly salt, remember with your hands and put in a bowl.
Grind the carrots on a grater designed for cooking Korean salads, put to the cabbage.
Cut the onion into thin half rings, send to the rest of the vegetables.
Finely chop the pepper, after cleaning it from seeds and partitions. Place in a bowl or small saucepan.
Pass the garlic cloves through the press, put them to the pepper.
Pour sugar, dry spices to garlic and pepper, pour oil, water and soy sauce into them. Mix well.
Heat the sauce until it boils. Pour it over the vegetables.
Mix vegetables, cover with a plate, place a jar of water on top. Leave to marinate for two hours. After the specified time, remove the load, move the salad to the refrigerator or serve.

An appetizer prepared according to this recipe can be stored in the refrigerator for a week. If you like spicy dishes, you can cook it 2-3 times more than indicated in the recipe. The salad will appeal to fans of Korean cuisine.

How to decorate a cabbage and carrot salad

Cabbage and carrot salad is a snack for every day. Most often, housewives do not think about its design, but serve it in a large salad bowl or small vases without any decor. However, if you want to decorate a cabbage and carrot salad, you can find a design option suitable for this appetizer.

Lay lettuce leaves on a large plate, put a ready-made snack on them, garnish with a sprig of fresh parsley on top. Such a simple decor perfectly emphasizes the unpretentious nature of the snack and its fresh taste.
Often the composition of the salad includes sweet peppers, cucumbers and other products. They can be cut into strips and laid out on a salad in a circle. Cucumbers, radishes, apples or other ingredients cut into circles, half rings and slices can be placed on the edge of the dish. It is important not to use products for decoration that are not part of the snack. An exception can be made for greens, lemon.
Flowers from boiled carrots or fresh cucumbers will give a salad with cabbage and carrots a festive look. Vegetables are cut into thin slices, one of them is folded into a tube, the others are laid around it like petals. The result is a rosette that can be put on a salad or next to it. Instead of leaves, parsley is used.

To decorate a salad in any of these ways, it does not take much time or great culinary skills. You can decorate an appetizer in this way, even if you cooked it on a weekday as an addition to a regular family dinner.

Cabbage and carrot salad is made easily from available products. It can be prepared all year round, choosing different recipes for variety. The appetizer is useful, can serve as a separate dish or be used as a side dish. It goes well with meat and fish dishes, poultry meat.

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 the daily requirement of an adult in 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 pan 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: 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 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: Eggplant salad for the winter - 12 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.

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

The basis of the salad is cabbage, young and fresh and bright carrots. For piquancy, an apple is added, some add onion instead. They also put lettuce, because it is very delicate in taste and goes well with this salad. You will be delighted with the taste of this salad.

The recipes for this salad are similar to each other, but each has its own zest. 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.

How to make fresh cabbage and carrot salad - 15 varieties

This recipe is familiar to everyone, the simplicity of creating a salad is simply indescribable. It is very useful, and also unbearably tasty. This salad goes well with any dish that can only be on the table.

Ingredients:

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

Cooking:

First you need to chop the cabbage. After we put it in a saucepan, add salt, vinegar to taste. We put on the largest fire and stir continuously for 2-4 minutes (it only needs to be heated). As a result, she collapses.

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

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

A very light salad recommended for athletes. Very nutritious and goes well with absolutely any side dish on your table. In this recipe, add a few cloves of garlic, and do not forget about the onion. You will 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.

Cooking:

Let's start. We chop the cabbage, before that we wash it. We clean the carrots and rub on a grater, preferably on a large one. Garlic should be peeled and squeezed through a press, otherwise finely chopped when finely chopped. We clean the onion and cut it into cubes.

Put these ingredients in one pot or bowl. Dressing our salad with vinegar

We wash the cabbage, then chop it. We rub the peeled carrots on a coarse grater. Squeeze the peeled garlic through a press, otherwise the garlic should be finely chopped. After peeling the onion, it is best to cut it into cubes. Put all the ingredients in one bowl.

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

Bon appetit!

Light salad from available products, and most importantly, vitamin. The original Cole Slow salad is dressed with vinegar and mayonnaise, but it will be much healthier if it is seasoned 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.

Cooking:

Making this recipe is pretty easy. First of all, chop the cabbage into thin sticks. After we put them in a bowl and squeeze a little, so that the cabbage juice stands out.

We clean the carrots, rub it on a coarse grater and add it to our bowl to the cabbage.

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

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

When preparing this delicious salad, we do not think about what sauce to buy for it. This salad can be created by yourself from inexpensive products that are sold in every store. We will create our own salad, pay less, and it will taste ten times more pleasant than the purchased one.

Ingredients:

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

Cooking:

First you need to take up the dressing, prepare the sauce for our delicious salad. Put butter, sour cream, garlic, mayonnaise, lemon juice and salt into a bowl. It will be good if you add chopped greens (onion or parsley). Mix everything thoroughly and put in the refrigerator at the time of cutting the ingredients.

Finely chop the cabbage and cut the pepper into thin identical rings. Cut the green onion very finely. Carrots must be grated on a large grater. Divide the broccoli florets.

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

Bon appetit!

This salad will look amazing on the holiday table. It has its own beauty and its very unexpected raisins, which abound in this salad. You can take your recipe books and write down this recipe. It's really delicious and attractive. And, fortunately, it is very quick to prepare.

Ingredients:

cabbage - 0.5 head;
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.

Cooking:

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

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

Pour the dressing into a salad bowl to our chopped ingredients. Decorate the salad with roasted nuts and herbs.

Bon appetit!

The recipe from fresh cabbage and carrots "Maximum 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;

Cooking:

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

Carrots should be grated (large or Korean) and put in a bowl. Once again, knead the cabbage with the carrots with your hands.

Add vinegar and sugar. We advise instead of simple vinegar 6%, 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. We mix everything thoroughly.

Add oil and mix again.

The salad is ready, it can be served on the table, and you can also put it in the refrigerator for a while, with this the vegetables can be slightly marinated.

Perhaps one of the best recipes for this salad. We like it the most, it can only be understood after you try it.

Ingredients:

cabbage "Kolrabi" - 200 g;
carrots - 1 pc. (large);
ginger - 2 bunches;
sesame - 2 bunches;
sugar - 1 tbsp. l.
tarragon, tarragon - 0.5 tsp
salt and pepper - to taste;
Balsamic vinegar - 2 tbsp. l.;
Vegetable oil - 2 tbsp. l.;

Cooking:

To prepare this salad, we need a grater that will chop vegetables in the likeness of Korean carrots. We clean and rub the kohlrabi on a grater, put it in a bowl.

Grind the peeled sesame and ginger on a fine grater and add to the bowl to our cabbage.

In a bowl, add tarragon or a teaspoon of chopped tarragon), balsamic vinegar, pepper, sugar and rice oil.

Pay your attention to rice oil, try it once, and you will ask why you did not know about it before... It is very friendly with various dishes, it would be simply indispensable in our kitchens, and it is also very useful and has a unique taste.

Bon appetit.

During the summer season, this salad can be served every day on the table as a cold appetizer. It will make you feel great, because it contains a whole treasure trove of vitamins for our body.

Ingredients:

cabbage - 100 gr.;
carrots - 0.5 kg;
lean pork - 200 gr.;
blue onion - 2 onions;
pepper (ground) - black and red, 5 gr each;
vegetable oil - 2 tbsp. l.;
sugar - 1 tbsp. l.;
sesame - 15 gr.;
garlic - 4 teeth;
soy sauce - 25 ml;

Cooking:

All food should be washed. We clean the onion, carrot and garlic. Remove the top green leaves from the cabbage.

Let's cook the cabbage. To do this, we need to cut it into cubes with sides of 2 centimeters. Next, you need to salt it and crush it.

Shred the carrot into long strips and grind it with red and black pepper, and add salt. We place the carrot in a deep bowl, pour over it with soy sauce and let it brew for about 15 minutes.

Cut the onion into half rings. Fry it in vegetable oil until golden brown.

Take the pork and cut it into thin slices. We put the pan on the fire, and put the chopped pork into it. Roast it lightly.

We crush the garlic through a press. Let's make syrup with 2 tbsp. l. boiled water and sugar. Mix garlic with syrup.

Cabbage with carrots should be mixed in a large deep bowl along with pork and onions.

Pour sugar syrup with garlic, do not forget to add sesame seeds, and mix everything thoroughly.

Decorate the salad to your liking.

Done, bon appetit!

The salad has its own sourness and at the same time there is honey sweetness in it, be sure to try what kind of sweetness gives the salad an amazing taste. You will be delighted after you try this salad of fairly light and healthy ingredients. Great food for all tastes, all the ingredients are easy to find at any time of the year, at affordable prices.

It's time to get out your recipe books and fit this salad into it, it's just incredible.

Ingredients:

cabbage - 1 kg;
carrots - 1 pc.;
tomatoes - 1 pc.;
honey - 1 tbsp. l.;
table vinegar - 1 tbsp. l.;
rhubarb - 2 tbsp. l.;
vegetable oil - 6 tbsp. l.
salt - to taste

Cooking:

First, take the cabbage and chop it. Three carrots on a coarse grater. Squeeze juice from one tomato.

Mix all these ingredients in one saucepan and put on a small fire. Stir constantly until cabbage is soft. The main thing is that the cabbage is soft, it should not be overexposed to a state of lethargy. After the cabbage has become soft, remove it from the heat and let it cool.

And at the final part of the preparation of our salad, we add vinegar, vegetable oil, honey and rhubarb juice.

Unpredictably simple, light and delicious salad. The originality of the recipe will delight you. It can be considered a masterpiece of culinary art. Be sure to try this salad, we assure that your guests will be delighted with this salad.

Ingredients:

cabbage - 1 kg;
carrots - 1 pc.;
cherries - 20 pcs.;
plums - 5 pcs.;
apples - 3 pcs.;
vegetable oil - 3 tbsp. l.;
sugar - to taste.

Cooking:

Let's start with preparations. We chop the cabbage, wash the plums, apples and cherries, take out the seeds from them. Cut plums and cherries finely, and rub apples through a coarse grater.

Take a bowl and mix everything. We leave a couple of slices of apples and cherries to decorate the top of the salad.

We get juice from half a lemon. Pour it along with vegetable oil into our bowl with a mixture of fruits and vegetables.

From above we decorate our salad with fruit slices that we left.

This salad has no meat ingredients, but it is still very tasty and is loved by both men and women. This salad is a great addition to meat or fish dishes.

Ingredients:

cabbage - 400 gr.;
carrots - 1 pc.;
eggs - 2 pcs.;
bulb - 1 pc.;
mayonnaise - 300 UAH;
a pack of crackers - with cheese flavor.

Cooking:

We wash carrots, cabbage, onions.

Shredded cabbage. Grate carrots for Korean carrots. Boil the eggs, then cut into small cubes. Finely chop the onion and pour boiling water over it.

Take a deep bowl and mix all the ingredients in it. Add mayonnaise to it and mix thoroughly.

Put the croutons on a plate only before serving, so that they do not have time to completely soften and lose their taste. That is why we advise you to eat the dish immediately, while the croutons are still hard and give a peculiar aroma and flavor to our salad.

Let's make a salad of fresh cabbage and carrots more rich and healthy by adding fresh pumpkin. This salad has a pleasant taste, fresh aroma and is very light and tasty. It will delight your guests too.

You should not use a fine grater for pumpkin, because this way it will turn into porridge. What we do not need in this recipe.

Ingredients:

pumpkin - 200 gr.;
cabbage - 300 gr.;
carrots - 2-3 pieces;
almond nuts - 100 gr.;
green onion - 1 pc.;
parsley - 1 bunch;
vegetable oil - 6 tbsp. l.;
salt - to taste.

Cooking:

The pumpkin should be washed, peeled and seeds removed, and then grated on a coarse grater.

Carrots can be grated both on a medium and on a fine grater. Next, chop the cabbage.

We begin to chop the nut with a blender or knife. In this salad, nuts are allowed to be used whole.

Finely chop the greens and mix all the ingredients. Season with vegetable oil and salt to taste our salad. Can be brought to the table.

Bon appetit!

This salad is very quick to prepare. According to its ingredients, it can be attributed to a very nutritious and healthy salad. It also serves as a great appetizer for any table.

Ingredients:

Beijing cabbage - 6-7 leaves;
carrots - 2-3 pieces;
chicken fillet - 1 pc.;
orange - 1 pc.;
green onion - 1 pc.;
mustard - 1 tsp;
cucumber (fresh) - 1 pc.;
olive oil - 2 tbsp. l.;
garlic - 1 tooth;
wine vinegar - 1 tbsp. l.;
salt and pepper - to taste.

Cooking:

First you need to boil the chicken breast, add a little salt to the water. Cool the breast and cut it into small cubes. We cut the orange, green onion, cucumber, carrot and cabbage in the same size. We mix everything in one bowl, pepper, salt and mix thoroughly until the ingredients are evenly distributed.

Let's prepare the salad dressing. Pour olive oil, wine vinegar, mustard, soy sauce into a gravy boat. Stir and add a clove of garlic, which was squeezed through a press. Once again, mix everything thoroughly. And enjoy this masterpiece.

This recipe will most likely surprise you, because as it was said in such a simple salad that everyone knows, which everyone has tried, is it possible to add something. Naturally, you can, here is an example in which shrimp was added, be sure to try this salad. It is very nutritious and is endowed with many vitamins.

You can add as much sauce as you like to feel the piquancy of the taste.

Ingredients:

Chinese cabbage - 200 gr.;
carrots - 2-3 pieces;
eggs - 3 pcs.;
shrimp in a jar in their own juice - 250 gr.;
tomatoes - 3 pcs.;
Parmesan cheese - 200g;
mayonnaise - 300 gr.;
sauce "Heinz delicacy" - 1 gr.

Cooking:

Peking cabbage should be chopped and put at the very bottom of a deep salad bowl. Wash the tomatoes and cut them into slices. Layer 1, we will distribute the tomatoes on top of the cabbage. Top with sauce (amount to taste). Try to apply only this sauce to this salad, because with other sauces the salad loses its indescribable taste.

Boil chicken eggs in a steep, let cool and cut into slices, put them on top of seafood. A layer of eggs must be greased with mayonnaise. We rub Parmesan cheese on top, as the last layer of our salad. If desired, you can embellish this masterpiece.

Bon appetit everyone!

You will probably be surprised, but there is a so-called dessert salad made from fresh cabbage and carrots. By adding raisins and apples to it, it will become really dessert. Cabbage has a neutral taste, but carrots are sweeter, which is why you can safely add our ingredients to dessert dishes. The sourness of this salad will be incredibly betrayed only by cranberries.

Ingredients:

fresh cabbage - 400 gr.;
carrots - 2-3 pieces;
raisins - 150 pcs.;
sweet apple - 2-3 pcs.;
cranberries - 100g;
walnut or almond - 150 gr.;
sunflower and pumpkin seeds - 100 gr.;
honey - 2 tbsp. l.;
white sesame - to taste

Cooking:

On a medium grater, grate apples and carrots, before that peel and wash them.

Cabbage should be shredded very finely.

We take only fresh cranberries and wash them well. Remove shells from pumpkin and sunflower seeds. Pour boiling water over the yuzyum, but before these we wash it with plain water.

It is necessary to detail the nuts with a knife or blender.

Just before serving, you can decorate the salad with sesame seeds and whole nuts.

Now you can mix all the ingredients and finally season the salad with honey.

Now you can enjoy your delicious creation!

Vera Karpova

Sauerkraut is one of the most useful "winter vitamins": it contains ascorbic acid, which regulates metabolic processes and is an excellent way to prevent ulcers. Sauerkraut, eaten in autumn and winter when the body lacks nutrients, and fresh foods contain pesticides or are expensive.

You can prepare the dish at any time of the year, but it tastes best in the season - the end of summer and autumn. Let's get acquainted with simple and delicious sauerkraut recipes.

Harvesting sauerkraut is best in season, that is, at the end of summer and autumn

In winter, there are not enough vitamins, and harvesting cabbage and carrots will brighten up any dinner. It can be served with any dish, but is best combined with potatoes and meat.

Classic Carrot Recipe

Ingredients:

cabbage (choose white cabbage up to 4 kg);
several small carrots;
bay leaf (7 pcs.);
salt (2 s.l.);
sugar (1 tsp);
peppercorns.

Please note: the amount of ingredients is indicated for a two-liter jar!

Step by step preparation:

Remove the top, dirtiest leaves from the vegetable and chop on a grater, but you can just chop with a knife.
We clean the carrots and three on a coarse grater. Add it to the main ingredient.
Salt and add sugar, mix well with your hands to there was some juice.
Add pepper and bay leaf, mix again.
We put the cabbage in a jar, tamping it tightly. It is necessary that the juice is slightly higher than the cabbage itself.
We cover the top of the jar but not the lid. Requires air access must not be exposed to dust and dirt. We put for 3 days in a warm place. Then we put it in the refrigerator.

Now you know how to cook sauerkraut with carrots for the winter. And here store it in the refrigerator or in the basement.

Store sauerkraut in the refrigerator or in the basement.

Recipe for sauerkraut with carrots and peppers

Ingredients:

cabbage (2 kg);
bell pepper (330 g);
carrots (110 g);
salt (2 tbsp. l);
seasonings as desired.

Cooking sauerkraut with pepper: a step by step recipe

Shred the vegetable, after removing the upper leaves. We do not touch the stalk - it is not suitable for the dish.
Peppers and carrots are cut into long and thin strips.
Optionally, you can add 0.5 tsp. cumin seeds.
We combine all the ingredients, cover with a lid on top, slightly smaller in diameter than the container in which the cabbage was laid. From above we put any heavy load within 2-3 kg.
We keep in a warm place for two days, then you can put it in the refrigerator.

Making sauerkraut with carrots is easy, and you can eat it all winter. Recipes are suitable even for the lazy, because laying the ingredients and preparing them will not take more than half an hour.
In Germany, this dish is national. Cabbage is cut into strips, the thickness is not even a few millimeters. They ferment it for 3-5 days, so it turns out sour. This dish will not appeal to everyone and is suitable only for lovers of sour.
Ingredients:
several pieces of cabbage heads (total weight - 5-6 kg);
4-5 medium sized carrots;
large apples with sourness - 5 pcs.;
1 cup (200 g) juniper berries
salt - 4 tbsp. l.;
cumin (dried seasoning) - 6 tbsp. l.

The Germans usually serve sauerkraut with sausages - you can also try this unusual, but tasty combination!
Germans usually serve sauerkraut with sausages
Cooking German sauerkraut: a step by step recipe
Cut the main ingredient as thinly as possible.
We rub the carrots on a grater.
Roast cumin seeds a little in a dry frying pan, knead in a mortar.
Remove the skin from apples and remove the insides with seeds. We cut into thin slices.
Grind cabbage and carrots, put salt.
Put in the rest of the ingredients and start simmering.

Metal utensils are not suitable for fermentation, and enameled ones will be just right

We store the finished product in the refrigerator. Incredibly tasty and rich sour cabbage soup is obtained from such cabbage!
Delicious, juicy and crispy home-cooked sauerkraut with carrots and cranberries will not leave anyone indifferent. The finished dish is stored in the refrigerator, and the process itself can take up to a week, so if you want to get a delicious snack, you need to be patient. She is stored up to 2 months.
Ingredients:
1-2 heads of cabbage with a total weight of 5 kg;
2 kg of carrots;
sugar and salt 6 tbsp. l.;
350 g fresh cranberries.

Recipe dishes are as follows:
Wash the carrots, peel and grate.
Remove the top leaves from the cabbage, wash them and lay to dry. Chop the heads.
Place all ingredients in a large container.
Rinse the berries thoroughly and sort them from leaves and twigs.
Add sugar and salt to cabbage with carrots. Mix well. Remember a little with your hands until the juice appears.
Prepare a container in which you will pickle vegetables. Put the dried upper cabbage leaves on the bottom, then distribute a part of the cabbage.
The next layer is berries, then cabbage again.
Repeat layers until you run out of ingredients. The last layer is cabbage with carrots.
We spread the remaining leaves from the cabbage on top so that the dish does not wind on top, and leave for 7 days.

The finished dish is stored in the refrigerator for up to 2 months, and the process itself can take up to a week
How to choose the optimal amount of carrots?
When making sauerkraut with carrots, many people think how much to put the second ingredient. At hand, there is not always a kitchen scale where you can measure the exact grams. In order not to lose the taste of cabbage, while diluting it with a slight carrot flavor and aroma, take carrots no more than 10% of the total mass dishes.
If you like a bright and rich carrot taste, then you can put 30-40%- then the cabbage will acquire a bright orange hue and mix well with carrot juice.
Whichever option you choose, remember: carrots must be taken fresh, and even better - young and medium-sized

As you can see, there are many ways to cook sauerkraut with carrots. Choose your favorite recipe and start creating. Treat yourself and loved ones with a delicious autumn snack!
October 22, 2017

Ingredients:

Fresh cabbage - 0.5 kg.
Carrot - 1 pc. (large).
Vinegar - 4 tbsp. l.
Sugar - 2 tbsp. l.
Vegetable oil - for dressing.
Salt to taste.

Vitamins in the diet

In the cold season, our body is especially vulnerable: immunity decreases, the skin loses elasticity, hair grows dull, and the mood simply worsens.

All this can be avoided by including vitamin salad in your daily diet. It can be prepared from a variety of ingredients: fresh vegetables, fruits, seafood, etc.

Vitamin salad of carrots, pumpkins and parsley will improve eyesight and skin condition, strengthen tooth enamel, hair and nails. This is due to the high content of vitamin A in this dish. Oily fish, orange-colored fruits and liver are also rich in it.

Vitamins of group B, a large number of which contain legumes, meat, fish and seafood, will help normalize the work of the nervous system. To strengthen the immune system, vitamin C is needed, which is found not only in citrus fruits, but also in cabbage, black currants, bell peppers, kiwi, beets and onions.

Potatoes and nuts contain vitamin D, necessary for the normal absorption of calcium and phosphorus. Vitamin E will help maintain youth. Vegetable oils, nuts and seeds, radishes, avocados and egg yolks are rich in them.

By combining various products in a vitamin salad, using recipes with photos, you can saturate the body with the microelements necessary for health.

The recipe for any vitamin salad necessarily includes a healthy and tasty dressing. It can be all kinds of vegetable oils: olive, linseed, sunflower, walnut, etc. All of them will have a beneficial effect on the condition of the skin, blood vessels, liver and intestines.

In addition, oils help to better absorb nutrients from other products. You can add vinegar to the dressing, both ordinary table vinegar and all kinds of wine and fruit, as well as herbs, garlic, flax seeds, cranberry juice, etc.

The most popular vitamin salad is made from cabbage and carrots. This is due not only to the benefits of these vegetables, but primarily to their availability at any time of the year. The public catering system gave us dishes that many housewives willingly cook. After all, everyone knows the vitamin salad from cabbage as in the dining room.

You can’t confuse its taste with anything else, and cooking it at home is as easy as shelling pears. And most importantly, to make a vitamin cabbage salad, you don’t need to follow the recipe exactly with the photo. You can change the composition by adding your own ingredients, for example, bell pepper, and experiment with dressing, excluding vinegar or replacing it with something else.

Cooking

The recipe for a vitamin salad with cabbage and carrots is very simple; every housewife can cook this dish quickly and without much difficulty.

Cabbage should be finely chopped, put in a deep salad bowl, salted and thoroughly kneaded with your hands so that it gives juice.
Grate carrots on a coarse grater, you can Korean, and add to the cabbage. If desired, knead a little more.
Then add sugar and vinegar. Instead of regular vinegar, it is better to use rice or apple cider vinegar. In general, vinegar can be replaced with lemon juice in the same amount. We mix everything.
Lastly, add the oil and mix thoroughly again.

This vitamin cabbage salad can be served immediately or put in the refrigerator for 30 minutes so that the vegetables are lightly marinated.

To prepare a vitamin salad in the same way as it is made in the dining room, cabbage does not need to be crushed. It should be transferred to an enamel pan, mixed with salt and vinegar, and kept on high heat for about 2-3 minutes. Add all other ingredients to the already cooled cabbage. Such a vitamin cabbage salad is prepared only with vinegar, and the appetizer itself must be put in the refrigerator for several hours before serving.

Slightly changing the recipe for this vitamin kale salad, you can get a completely different dish. All you have to do is add chopped onion and minced garlic. You can not crush the cabbage.

No less popular is the vitamin salad with cabbage, carrots and peppers. He prepares the same way. From cabbage with pepper, you can make an even simpler vitamin salad, limiting yourself to these two ingredients. If desired, you can add grated cucumber or sour apple.

Options

You won’t surprise anyone with a simple recipe for a vitamin cabbage and pepper salad. But if you add fried chicken or beef liver to the dish, then it can be served on the festive table. Dressing for such a vitamin salad is made from a mixture of lime juice with balsamic vinegar, vegetable oil and salt.

A simple, original and very healthy vitamin salad is prepared with apples. It also includes cabbage, carrots, bell peppers and green onions. The crushed ingredients are salted and seasoned with vegetable oil. You can add seeds.

Vitamin salad with beets is no less useful. This root crop is best added raw, rubbing on a medium grater. A classic recipe with a photo of a vitamin salad with cabbage can be supplemented with beets. In this case, it is better not to fill the appetizer with vinegar, but to marinate the onion in it separately.

Vitamin beetroot salad can be served for dessert or breakfast, if you additionally rub an apple with sweet carrots into it, and make dressing from sour cream or yogurt (you can add sugar).

The main rule of vitamin salad, as seen in the photo, is bright colors. Feel free to add peppers of different shades: red, green, orange. Fresh herbs will not only decorate, but also add benefits. And the juices of sour berries and fruits will add originality to any salad.