The taste of this salad has been familiar to many of us since childhood. I propose to remember the timeless classic and prepare cabbage salad according to this simple recipe, just like in the cafeteria.

Those of us who, by some amazing coincidence, have never tried such a salad, will ask: what kind of salad is this, how is it - like in the dining room? Of course, it’s better to cook - and then everything will become clear. Well, in a nutshell, this is a salad of white cabbage, which is shredded into thin strips, seasoned with sugar, salt and table vinegar, kneaded by hand - thanks to which it becomes soft and very tasty, and is also “diluted” with various vegetables - often carrots, onions, bell peppers, cucumbers, some housewives like to add apples to this salad.

Cafe salad

I recommend preparing this salad from young white cabbage - then the appetizer turns out tender and very tasty. I often use it instead of a side dish, especially at dinner, when I don’t want to load my figure with extra “pasta, potato, rice or buckwheat calories.”

Ingredients

white cabbage, 500 g
carrots, 1 pc.
vinegar, 4 tbsp. (3%)
vegetable oil, 2 tbsp.
sugar, 1 tbsp.
salt, 1/2 - 1 tsp.

How to make cafeteria-style cabbage salad:

Remove the top leaves from a head of cabbage, cut a piece from the head of cabbage, and chop it thinly - it is very important to cut the cabbage thinly.
Place the cabbage in a saucepan, mash it a little with your hands, add salt and vinegar, stir, place on a hot stove and heat, stirring, for 2-3 minutes, then immediately remove from the stove.
Rinse and peel the carrots, grate on a Korean or coarse grater, you can also use a fine grater.
Pour carrots into the cooled cabbage, mix everything, add sugar and odorless vegetable oil.
Place the cabbage salad in the refrigerator for 2 hours, then it can be served.
Many people often argue about how cabbage salad turns out with exactly the same taste as in the dining room. One of the points of view - that the cabbage needs to be slightly stewed - is reflected in the recipe. According to another point of view, you just need to rinse the cabbage well with your hands. How to do it - everyone decides for themselves, I recommend stewing the cabbage, thanks to this you get that very taste!
Friends, do you have your own proven recipes for making cabbage salad like in a cafeteria? Share them in the comments!

They prepared it. Look what happened

Cabbage and carrot salad, just like in the school canteen, is very tasty and healthy and goes with any side dish.

Fresh cabbage salad. quite popular. And it’s no coincidence - it perfectly complements most meat dishes. This salad is also a must-have for those who like quick snacks. And you don’t have to spend a lot of effort to cook it.

In addition, it contains a huge amount of vitamins, and cabbage and carrots are available in stores all year round. This is why cabbage and carrot salad is so popular in the cafeteria. But not everyone knows how to prepare just such a salad.

There are many similar recipes with roughly the same ingredients, but some little things are different. Each of them has its own unique taste. Try each one and choose your favorite.

Cabbage salad with carrots like in the cafeteria

Set of products for preparing cabbage salad:

white cabbage (shredded) - 450 g;
carrots - 1 piece;
salt - 6 g (about a teaspoon);
vinegar 3% - 4 tablespoons (for example, rice vinegar is suitable);
sugar - 1 tablespoon (without a slide);
vegetable oil (olive oil is possible) - 2 tablespoons.

Step-by-step instructions for cabbage salad with carrots as in the cafeteria:

Place the shredded cabbage in an enamel pan. Add salt and vinegar and place over high heat. For 2-3 minutes, stirring continuously, it must be warmed up. As a result, the cabbage should settle.

While the cabbage is cooling, you need to grate the carrots. This can be done either on a regular coarse grater, or use a special grater for Korean carrots. Grated carrots should be added to the already cooled cabbage.

Now all that remains is to add sugar and olive oil and mix well. Excess liquid should be drained and the salad should be placed in the refrigerator for several hours.

White cabbage salad

Set of products for preparing white cabbage salad:

white cabbage - 300 grams;
onion or salad - 1 onion;
carrots - 1 piece;
vinegar - 1 teaspoon;
garlic - 3 cloves;
vegetable oil (sunflower) - 3-4 tablespoons;
sugar - 2 teaspoons;
salt - to taste.

Step-by-step instructions for white cabbage salad:

Shred the washed cabbage. Grate the peeled carrots on a coarse grater. Peel the garlic and squeeze through a press or chop very finely. It is advisable to cut the peeled onion into cubes.

Place all prepared ingredients in one bowl or pan.

Prepare salad dressing from sunflower oil, vinegar, sugar and salt. Mix thoroughly.

Vitamin salad of fresh cabbage with carrots and vinegar

If you don't know what to cook, pay attention to fresh cabbage and carrot salad. In dining rooms it is considered the most popular and is served with a variety of side dishes.

It will take very little time to prepare. This salad is sure to please not only with its taste, but also with its benefits. The basis for it will be cabbage (young and fresh is preferred) and bright carrots. For piquancy, you can add an apple. Many people put onions instead. You can add lettuce instead. It is much more tender and tastes great with this salad.

A set of products for preparing a vitamin salad:

cabbage - 500 g;
carrots - 1 piece;
apple (preferably green) - 1 piece;
salt and sugar - to taste;
vinegar or lemon juice - to taste.

Step-by-step instructions for a vitamin salad of fresh cabbage with carrots and vinegar:

It is very easy to prepare. Chop the cabbage into thin slices and place in a bowl. Then mash slightly (this is necessary for the cabbage juice to flow out).

The carrots must be peeled and grated on a coarse grater. Add to the bowl with the cabbage.

Peel the apple, grate it on a medium grater and add to the carrots and cabbage.

Now all that remains is to mix, add salt and sweeten. After this, sprinkle the salad with vinegar or lemon juice and let it brew for 20 minutes.

Salad with cabbage, peppers, carrots and onions

To prepare a good vegetable salad, you do not need to buy any special sauces. From an ordinary set of products, you can create your own, which will taste ten times better than the store-bought one.

Set of products for preparing salad with cabbage and pepper:

cabbage - half a head of cabbage;
bell pepper - 1 pc.;
green onions - a bunch;
broccoli - 1 pc.

Ingredients for the sauce:

vegetable oil - 3 tablespoons;
juice of 1 lemon;
mayonnaise - 1 tablespoon;
dried garlic - half a teaspoon;
sour cream - 1 tablespoon;
greens (onion, parsley);
salt - half a teaspoon.

Step-by-step instructions for salad with cabbage, peppers, carrots and onions:

First you need to make a dressing - salad sauce. To do this, mix lemon juice, butter, sour cream, mayonnaise, garlic, and salt. It wouldn't hurt to add a little chopped herbs to taste. All this is thoroughly mixed and placed in the refrigerator.

White cabbage is finely chopped, pepper is cut into thin rings. Be sure to finely chop the green onions. Divide the broccoli into florets.

The processed vegetables are mixed and seasoned with sauce. This salad can be used as a base for a hamburger.

Cabbage and carrot salad recipe

Set of products for preparing cabbage salad:

cabbage - half a head of cabbage;
carrots - 4 pieces;
salad onion - 1 piece;
coriander (leaves) - a handful;
mint leaves - a handful;
roasted peanuts - a handful;
olive oil - 1 tablespoon;
lime – 2 pcs.;
brown sugar - 1 teaspoon;
hot chili pepper - to taste.

Step-by-step instructions for the dish "Recipe for cabbage salad with carrots"

Cabbage, onions and carrots should be finely chopped.

Mix them in a salad bowl.

In a separate bowl, prepare the salad dressing: squeeze the juice out of the limes; it is mixed with sugar, olive oil and pepper (to taste). Dress the salad with sauce.

Decorate it with herbs and fried nuts.

This original summer salad is sure to be a great addition to any meal.

Cabbage and carrot salad with vinegar - packed with vitamins!

Cabbage and carrots are the most common vegetables among Slavic peoples.
They are used to prepare first and second courses, as well as snacks.
There are countless carrot and cabbage salads and most contain vinegar.
This is not only a wonderful preservative, but also a pleasant additive that gives bland vegetables a piquant sourness.
Let's indulge in salads cabbage with carrots ?

Cabbage and carrot salad with vinegar - general principles of preparation

Snacks in most cases are not heat-treated. Therefore, for salads you should use only juicy and intact vegetables. If cabbage or carrots are limp, then it is better to put these products aside for other dishes. For example, stew or cook cabbage soup. Cabbage with bitterness, which is typical for stale heads of cabbage, is also not suitable.

Vegetables for salad are chopped or grated. Then mixed with spices and dressings. You can use regular table vinegar. Or add fruit types. But not all snacks can be substituted. We follow the recipe.

In addition to the main ingredients, beets, peppers, onions, and garlic are often added to salads. A similar rule applies here: the fresher, juicier and more aromatic the product, the better the result.

Recipe 1: Cabbage and carrot salad with “Vitamin” vinegar

One of the most popular cabbage salad recipes. Many people know and make a similar snack. You can use table vinegar 3% or apple vinegar.

400 grams of cabbage;
1 spoon of sugar;
1-2 carrots;
1 spoon of vinegar;
0.5 tsp. salt;
2-3 tablespoons of oil.

If desired, add parsley, dill, and onion feathers.

1. Shred the cabbage. You can use a special knife or grater.

2. Three carrots, preferably in strips or large shavings.

3. Add salt, sugar and vinegar. Rub well with your hands.

4. Season the salad with oil and you're done! Decorate with herbs or chop and add to salad. Although, the snack is delicious without it.

Recipe 2: Cabbage and carrot salad with vinegar and mayonnaise

What makes this carrot, cabbage and vinegar salad special is the flavorful dressing made with mayonnaise and black pepper. Soy sauce is also added, but if it is not there, then add salt.

300 grams of cabbage;

1 spoon of apple cider vinegar;

1-2 carrots;

50 grams of mayonnaise;

Black pepper;

A pinch of sugar;

Garlic clove;

1 spoon of soy sauce.

1. Prepare the sauce immediately so that it has time to brew. Mix chopped garlic with soy sauce, black pepper and mayonnaise. No need to add salt.

2. Shred the cabbage and carrots and combine.

3. Add sugar to vegetables and mash until juice appears.

4. Add mayonnaise dressing, mix and you're done! There is no need to add salt to the snack.

Recipe 3: Spicy cabbage and carrot salad with vinegar

To prepare this spicy snack you will need one chili, it is better to use a red pepper. It turns out spicier and more beautiful than with the green pod.

500 grams of cabbage;

300 grams of carrots;

30 grams of butter;

1 clove of garlic;

Spices, vinegar;

1 sprig of basil;

1 bell pepper.

1. Shred all the vegetables into strips.

2. Combine carrots and cabbage, add salt, a little vinegar and sugar. Mash with your hands to reduce the volume of vegetables. Set aside.

3. Pour oil into a frying pan and heat it up.

4. Remove the tail from the chili pod and cut the pepper into several pieces. We also cut the garlic.

5. Place the pepper and garlic in the oil and fry for a minute. Let the mixture cool.

6. Add basil and puree the sauce with a blender

Recipe 4: Cabbage and carrot salad with vinegar for the winter

A wonderful preparation of cabbage with carrots and vinegar, which will simply help out in the winter, when you need to quickly put something on the table or simply complement dinner. It is better to store this salad in the refrigerator, but you can also store it in a good cellar.

1.2 kg carrots;

0.8 kg pepper;

1 kg of onion;

5 kg cabbage.

500 grams of butter;

300 grams sugar;

4 tablespoons of salt;

0.5 liters of vinegar 9%.

1. Peel the vegetables. Three carrots, cut the onion and pepper into half rings. Shred the cabbage. Place all ingredients in a large bowl or saucepan.

2. Add salt and mix everything with your hands, kneading so that the mass decreases in volume and releases juice.

3. Add vinegar and stir.

4. Add sugar and butter. We rub everything together by hand.

5. Place the prepared salad in sterile jars. The remaining juice from the bottom of the basin should be poured into containers. We close the jars with sterile lids and store them in the cold.

6. You can try it in a week, but it’s better to wait until winter so that the vegetables are well marinated.

Recipe 5: Cabbage and carrot salad with vinegar in brine

Another preparation option, but differs in the speed of marinating. You can try this cabbage and carrot salad with vinegar after 4 hours. But it’s better to let the snack sit for at least a day. This product can be stored for no more than 2 weeks in the refrigerator.

3 carrots;

2.5 kg cabbage;

150 grams of sugar;

200 grams of butter;

1 liter of water;

3 tablespoons of salt;

150 grams of 6% vinegar;

5 cloves of garlic.

We take any vinegar: apple or table vinegar.

1. As in other recipes, cut and chop all the vegetables. The more carefully you do this, the more beautiful the workpiece will turn out.

2. Grind the vegetables so that the mass becomes less loose and voluminous.

3. Simply peel the garlic, cut each clove into 4 parts and throw it into the already ground vegetables. There is no need to crumple anything with it.

4. Boil water along with sugar and salt. Boil for a minute and cool.

5. Add vinegar and oil to the cold brine.

6. Transfer the vegetables into a saucepan according to size, fill with brine and place the press. If suddenly the liquid does not cover, then it’s okay. After a few hours, the vegetables will still settle and be completely immersed in the marinade.

7. After a few hours you can try. After a day, remove the load and mix the snack well with your hands. We store it in a cool place all this time.

Recipe 6: Korean-style cabbage and carrot salad with vinegar

Another version of a spicy salad with cabbage and carrots. It keeps well for several days, but only in the refrigerator. The snack becomes especially tasty on the second day.

300 grams of cabbage;

300 grams of carrots;

4 cloves of garlic;

0.3 tsp. black pepper and coriander;

1 tsp. salt;

1 spoon of vinegar;

50 grams of butter;

3 onions;

Red pepper for spiciness.

1. Remove the top leaves from the head of cabbage and cut the cabbage into 3x3 centimeter squares.

2. Peel the carrots, using three long strips.

3. Combine these vegetables, add salt, add coriander and pepper. For spiciness, add red pepper, mix everything well, pour in vinegar and leave to marinate.

4. Heat the oil in a frying pan and fry the onion, cut into small cubes. The pieces need to be well fried. Let cool.

5. Now take a sieve or a piece of gauze and strain the onion oil. The grounds need to be squeezed out well so that all the juices come out of the pieces.

6. Add aromatic oil to the salad, add chopped garlic cloves, mix and let steep.

Recipe 7: Cabbage, beet and carrot salad with vinegar

A recipe for a very bright and juicy snack made from raw vegetables, which will especially appeal to people watching their figure.

300 grams of cabbage;

150 grams of carrots;

150 grams of beets;

1 tsp. vinegar;

20 grams of butter;

Salt, sugar, pepper.

1. Peel the root vegetables into three long strips.

2. Add shredded cabbage.

3. Pour salt, sugar, pour in a spoonful of vinegar and add a pinch of black pepper (you can do without it).

4. Rub everything with your hands, pour in the oil and you can help yourself!

Salads with carrots turn out especially beautiful if you use a grater with a straw attachment. It is also suitable for beets, radishes and other vegetables. Therefore, it will not be superfluous in the kitchen.

Many recipes for snacks with vinegar contain different percentages of this ingredient. To avoid confusion, it is better to use 70% essence, which is very easy to dilute to the desired concentration. Usually all the information is on the back of the bottle.

Just a piece of beets added to the salad will give it a beautiful and bright pink color. The longer the workpiece sits, the brighter the shade will be. If you don’t want to add the beets themselves, you can add the juice from this root vegetable to the marinade.

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Cabbage salad with carrots like in the canteen - the best recipes from childhood

Cabbage salad with carrots, just like in a cafeteria, is prepared very quickly, and not only the traditional recipe for preparing this vitamin-rich dish, but also its variants, with and without vinegar, with bell pepper, garlic and other ingredients, have long become a favorite, while the calorie content of the snack is not increases, making it useful for dietary nutrition...

Cabbage salad with carrots like in the cafeteria - the most popular recipe

Surely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins.
The dish is universal and can be served with any side dish.

There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.

Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:

Finely shredded cabbage – 500 g
Carrots – 1 pc.
Salt – 1 teaspoon, not heaped
Sugar – 1 tablespoon, not heaped
Vinegar 3% – 4 tablespoons
Vegetable oil (sunflower, olive, corn) – 2 tablespoons.

Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.

chop the cabbage

Remove the cabbage from the heat and let it cool, and peel the carrots and grate them on a coarse grater, or use a grater to prepare carrots according to the Korean recipe - add the grated vegetable to the cabbage.

Mix the vegetables well, season with sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We put the finished dish in a cold place for several hours, then serve it on the table as a side dish for any dish.

Vitamin cabbage salad with garlic

Spicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of products to give it a piquant, spicy taste. So, we need:

Cabbage – 300 g
Carrots – 1 pc.
Onion (it is better to take red salad) – 1 pc.
Garlic – 3 cloves
Vinegar 9% – 1 teaspoon
Vegetable oil – 4 tablespoons
Sand – 2 teaspoons
Salt - depending on your taste preferences.

To prepare a cabbage salad with carrots as in the cafeteria, cut the vegetables in the same way as in the first recipe - chop the main ingredient into small pieces, three carrots on a regular grater, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze out using a garlic press.

We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!

Recipe without vinegar

Most cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:

Half a head of cabbage
Carrot – 1 pc.
Half a lemon
Oil – 4 tablespoons
Salt according to taste preference
Ground black pepper - on the tip of a teaspoon.

Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.

Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and it will be appreciated by those who prefer a healthy diet and watch their figure.

Cooking secrets and tricks

To make your favorite salad, the taste of which is familiar from childhood, especially tasty, experienced housewives and professional chefs recommend the following:

After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
Do not forget about external aesthetics - for beauty, you can add an apple, grated on a coarse grater, multi-colored bell peppers, cut into strips or cubes, to any cabbage salad recipe;
Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
Dress the salad mainly with natural substances - sour cream or olive oil, and do not use mayonnaise for dressing - the benefits for the body will be lost;
As a side dish, the salad is perfect for any meat dish, but in this case you should opt for lean types of meat - chicken fillet, beef;
The combination of cabbage salad with fish dishes and seafood food will be unsuccessful;
If you want to add some zest to your cabbage salad, add a handful of crushed nuts to it, it can be regular hazelnuts, walnuts or almonds.

As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the canteen of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!

Calories: Not specified
Cooking time: Not specified

Fresh cabbage salad with carrots is not only healthy, but undoubtedly delicious. Perfect for those who count calories and are on a diet. This dish is served as an appetizer and goes well with meat and potatoes.

Ingredients for preparing salad:
- white cabbage – ½ head (medium);
- carrots – 1 piece;
- vegetable oil – 3 tablespoons;
- vinegar 6% – 2 tablespoons;
- sugar – 0.5 teaspoon;
- salt – 1 teaspoon.

Step-by-step recipe with photos:

First, prepare all the ingredients according to the recipe for fresh cabbage and carrot salad. Then remove the top dirty leaves from the cabbage and finely chop it. Place in a deep dish, as you will have to mash the cabbage with your hands. It is best to choose white cabbage when it is fresh and juicy.

Next, wash and peel the carrots. Rub it on a coarse grater and add it to the shredded cabbage. Take larger carrots; if they are small, then several. Now mash everything with your hands to release the juice.

Add vegetable oil, sugar, salt and vinegar to the dish. I had grape vinegar on hand, but you can use any other. If you like it spicy, you can add more vinegar and salt.

Mix all ingredients and serve. A salad of fresh cabbage with carrots according to this recipe turns out to be light with a pleasant sourness, so it is especially good with a barbecue in the country. You can decorate it with greenery, but it looks very beautiful anyway.

It is convenient to prepare it for a large company because one head of cabbage produces quite a lot of lettuce.

Treat your family and friends to a juicy salad of fresh cabbage and carrots and enjoy the spicy taste. Bon appetit!
Author Olga Kostyuk
We recommend taking a look at the section with others.

Comments

30.10.2014 / 23:18

Irina

A very tasty and healthy autumn salad! My husband and I often make this for dinner. I have another little secret: during pumpkin season, instead of carrots, I add pumpkin to this salad. I just take a piece of raw pumpkin and rub it on a coarse grater. The salad tastes very similar to the one with carrots, but has more benefits. After all, pumpkin is an invaluable source of vitamins! This, by the way, is a good find for those mothers who cannot feed their children this healthy vegetable. Pumpkin, indeed, is not noticeable at all in this salad. You will only notice the substitution if you know that it is there. Only in the version with pumpkin I do not add sugar!

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 foods 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:

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.
During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
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, vegetable oil is suitable for a dietary option, and vinegar should be used to add spiciness to the appetizer. 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:

Finely chop all vegetable ingredients and chop the greens.
Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
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:

Vegetables, cut the apple into strips, chop the parsley.
Prepare the filling by mixing the vinegar, butter, sugar, and salt.
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 prepare 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:

Chop the vegetables into strips.
Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
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:

Finely chop the vegetables, cut the cucumbers into strips.
Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
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:

Pre-boil the beets and grate them coarsely, just like the carrots.
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.
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:

Finely chop the vegetables, mash with your hands, squeeze lightly, add sweet pepper, cut into strips.
Add salt, lemon juice and mayonnaise, then mix well.
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:

Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
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.
Add chopped chili pepper, coriander to the vegetables, pour in hot brine.
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 a glass container of a smaller volume.

Ingredients:

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

Cooking method:

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

Video

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

Video: cabbage salad with carrots like in a cafeteria

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

Bon appetit!

A light salad made from affordable ingredients, and most importantly packed with vitamins. The original Cole Slaw salad is dressed with vinegar and mayonnaise, but it will be much healthier if you season it with lemon juice. Let's write down the recipe!

Ingredients:

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

Preparation:

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

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

Bon appetit!

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

Ingredients:

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

Preparation:

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

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

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

Bon appetit!

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

Ingredients:

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

Preparation:

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

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

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

Add oil and mix again.

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

Salad with cabbage and carrots with vinegar

Ingredients:

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

Cooking method:

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.
During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
Season the dish, let it brew for another quarter to bring it to full readiness.

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:

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

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:

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

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:

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

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:

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

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:

Pre-boil the beets and grate them coarsely, just like the carrots.
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.
Then add grated vegetables and season the dish with oil.

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:

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

Korean cabbage and carrot salad

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:

Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
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.
Add chopped chili pepper, coriander to the vegetables, pour in hot brine.
Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

Cabbage and carrot salad for the winter

Ingredients:

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

Cooking method:

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