Cabbage and carrots are vegetables that are available throughout the entire country. Because they are inexpensive and cinnamon, a salad with fresh cabbage and carrots can be prepared almost immediately. To vary the diet, you can add other vegetables to the salad, and you can also experiment with dressings.

Preparing cabbage salad with carrots is as easy as shelling pears. The most delicious version of the salad comes from young vegetables, but, in principle, this appetizer can be prepared slowly.

Cabbage for salad must be peeled from the top fermented leaves, and then thinly shredded. You can use a basic knife or use a special shaky knife. If the cabbage is young, additional harvesting is not required. And from the winter varieties of vegetables you need to rub the cabbage with your hands from the sill so that the cabbage becomes soft.

Carrots need to be peeled and washed well. Trim the root plate better on thirds with medium-sized openings.

Other vegetables can be added to the main components of the salad. You can use bell peppers, fresh cucumbers, canned corn and peas.

Be very careful to prepare the dressing. Most often, this salad is seasoned with olive oil and zucchini. You can also use mayonnaise or sauces based on sour cream.

Tsikavy facts: less than 100 gr. Cabbage salad provides 60% of an adult's daily requirement of vitamin C. In addition, leafy vegetables contain the rare vitamin U, which prevents the development of bowel and intestinal diseases.

Salad with fresh cabbage and carrots “Yak u ydalni” with otstom

The rich have lost their guesses about what delicious cabbage salad was served before school. The recipe for this herb is very simple, the secret of its taste lies in the dressing with rosemary, butter and zucchini.

• 300 gr. white cabbage;
• 1 carrot;
• 2 tablespoons otstu (9%);
• 1 tablespoon cucru;
• salt for relish.

Slice the cabbage thinly and place it in a saucepan. Add a little salt (about half a teaspoon) and knead it with your hands. Pour otset (half of the quantity indicated). Place the pan on the stove on low heat. Warm up stirring frequently. There is no need to extinguish the cabbage, as only it will become warm and heat up.

Peeled carrots are grated in detail. Add the zukor (or rather, not all the indicated amount, but about half), mix and place the salad dishes in the refrigerator for at least a year.

Read also: Salad with canned pineapples – 12 recipes

Then we remove the dishes and try our salad. At this stage we add zukor, taste it for your taste. As soon as you enjoy the harmonious taste, we season the salad with olive oil. Ready!

Cabbage-carrot salad with bell pepper

Cabbage salad with bell pepper and, regardless of the ease of preparation and storage, is very tasty. This recipe is good because you can make a lot of salad, and it can be easily stored in the refrigerator for a few days without sacrificing its taste.

• 1 kg white cabbage;
• 1 cibulin;
• 2 carrots;
• 1 large bell pepper, the finest, red color.

Refueling:

• 100 ml of rosemary oil;
• 50 ml otstu (9%);
• 1 tablespoon of salt (without top);
• 3 tablespoons of tsukru.

Cooking vegetables. The top leaves of the cabbage are removed and thinly shaken. Rub the peeled carrots with a thin straw. Similarly, cut the whole bell pepper. The cibulina is cut very thinly – into halves and quarters.

In a well-heated bowl, mix the olive oil with the vegetable mixture and add the cucumber. We taste the filling and, if necessary, adjust the amount of ingredients for taste.

Stir the vegetables and pour the dressing over them. Let it stand for two years at room temperature. You can serve the salad afterwards. The salad scraps come out in abundance, the excess is laid out in a clean jar, covered with polyethylene lids and stored in the refrigerator for up to 2 months.

Cabbage salad, carrots and apples

A simple cabbage-carrot salad with apples contains a lot of vitamins, and you can prepare this shortbread snack.

• 500 gr. white cabbage;
• 1 carrot;
• 1 apple, sweet and sour taste;
• 2 stems of green cibul;
• a small bunch of parsley;
• 3 tablespoons of olive oil;
• 2 tablespoons apple otsu;
• 1 tablespoon cucru;
• 0.5 teaspoon of salt.

We take the top leaves from the cabbage, very shaky. Place in a bowl, add salt and rub with your hands. For the eggplants, you can add some pepper.

Please! Add some salt, zucchini and sucrose, prepare the filling to your taste.

Peeled carrots are thinly sliced, and even more finely grated to prepare Korean salads. Rub the apple in the same way, drained from the mixture. Finely chop the green cibul and parsley. Vegetables and greens are mixed. In a small amount of water, stir in the zuccor and ocet, pour this dressing into the salad, and stir. I ran out of seasoning for the vegetables and the salad is ready.

Cabbage-carrot salad with mayonnaise and chasnik

Salad with carrots and mayonnaise is prepared for curing sickness and comes out even more delicious.

• 300 gr. white cabbage
• 1 carrot;
• 0.5 pods of bell pepper (not obov'yazkovo, for the eggplant);
• 2-3 stems of green cibul;
• salt and pepper for relish;
• 3 tablespoons mayonnaise.

Cooking vegetables. We remove the top leaves from the cabbage and shake it slightly. The thinner the cabbage is sliced, the tastier the salad will be. Morkvina can be cleaned and no need to be rubbed with a lot of grease. Cut the bell pepper into strips.

Place the cabbage in a bowl, add salt and pepper, and rub with your hands. Then we add carrots and bell peppers. Cut the green cibul into small rings and add to the vegetables. All you have to do is season the salad with mayonnaise and serve.

Read also: Caesar salad with chicken and croutons – 5 recipes

Cabbage and carrot salad with fresh cucumbers

Cabbage salad with cucumbers is a wonderful option for an everyday snack. The salad is delicious, brown and easy to prepare.

• 300 gr. cabbage;
• 1 round;
• 3-4 radishes;
• 1 carrot;
• 40 ml of rosemary oil;
• 2-3 stems of green cibul;
• a splint of parsley;
• salt, chalk pepper for relish;
• lemon juice and tsukor for relish.

The top leaves of the cabbage are peeled and thin. Place in a bowl. Add a little salt and rub it with your hands. Grate the Morkvina. The cucumber is cut in half, then wobbly across the thin halves of the bunch.

The radishes are cut into thin circles. All the vegetables are snaked. Pepper salad. Add a pinch of zukru and pour in lemon juice until it tastes good. Season the salad with olive oil.

Sheep salad with beetroot

A very cinnamon salad is prepared with fresh vegetables - cabbage, carrots and beetroot. This salad can be served as an appetizer or as a side dish with meat garnish.

• 300 gr. white cabbage;
• 1 small cibulina (smaller than a red gold);
• 1 clove chasnik;
• 1 beet (syrah);
• 1 carrot;
• salt, seasoning “Sumish peppers” until relished;
• 1-2 teaspoons of cucumber;
• 1 tablespoon of olive oil;
• 1-2 teaspoons of apple citrus;
• green cibul and parsley - for decoration.

The top leaves of the cabbage are peeled into shaky thin strips. Fresh beet and carrots are peeled and rubbed into thin strips. Mix the vegetables, adding even finesse, reminiscent of the Pivkilian cybulite and passing through the press.

Mix the vegetables with salt and pepper. Filled with savory otstom and tsukr. Stir and water with olive oil. Garnish with finely chopped zibule and a sprig of parsley.

Cabbage-carrot salad with green peas

A light appetizer salad with cabbage, carrots and peas can be prepared in literally five bucks.

• 300 gr. cabbage;
• 1 carrot;
• 150 gr. green peas;
• 0.5 lemon;
• 0.5 teaspoons of tsukru;
• 4 tablespoons of olive oil;
• salt for relish.

Finely shred the white cabbage, grind it with added salt and garlic powder. Peel the carrots and use a third vicor grater using a medium-sized opening. We drain the peas and add them to the vegetables.

Cabbage salad with carrots is a very easy-to-prepare, savory appetizer that’s perfect for a Swedish hand. It’s really easy to prepare such a fresh salad before lunch or evening, if the hour is not as rich as you would like. In exchange for savory berries, such a snack is traded for herbs prepared from more expensive or delicacy products.
A little culinary secret to the recipe: the stock of ingredients contains Korean-style carrots, which gives it a certain piquancy and spiciness, so the salad comes out juicy and savory. Cabbage for salad can be best served fresh – “young”, crunchy. The main additions to the appetizer will be parsley or dill, aromatic spices or watermelon, but it can also be enjoyed, resting on its savory similarity and potency.
Another plus: the finished dish can be immediately placed on the table or just like that, allowed to stand in a cool place, and then served chilled. Well, I’m preparing cabbage salad with carrots for the recipe.

Cabbage salad “Spicy” with carrots in Korean style

How to prepare cabbage salad with carrots in Korean

Ingredients:

• young cabbage - 250-300 g,
• Korean carrots - 200 g,
• tsibulya - 1 piece,
• parsley - for relish,
• mayonnaise - 2-3 tablespoons,
• Garbuzovo nasinnya - for serving.

Preparation process:

For the cob, let's start with parsley, first of all, preparing it. Wash and dry the parsley on a paper towel. Then cut out the stems and cut the leaves finely. Place the greens in a bowl to mix the salad.

Cabbage (I recommend taking young cabbage and juice), shred it thinly and add to the salad bowl until green. In extreme cases, if there is no young cabbage, you can twist it anyway, but after shaking, you need to lightly mash it so that it releases its juice and is not tough.

Peel the zucchini, slice it thinly and add to the mixture of ingredients. You can choose the salad for this salad, as it should be for you. For example: red, shallots, greens, etc. I took the emergency spare parts.

Carrots are the Korean way to anger the country. If it is shaky with long straws, cut it and add it to the salad bowl.

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

It’s so easy and quick to prepare a simple cabbage salad. When serving the salad, you can sprinkle it with watermelon juice. First coat the cake in a dry frying pan. Instead of watermelon, you can also substitute sesame or flax. Or you can simply serve the salad without any additives. Cabbage salad looks original when served in portioned bowls or salad bowls.

I am sure that you will enjoy my recipe for cabbage salad with carrots in Korean style and will benefit you.

The famous philosopher and mathematician of the Old World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that promotes vitality of the body and a cheerful, calm mood of spirit.” And long-time doctors carefully recommended that mothers keep their young children healthy so that they grow up nice and healthy.

Since that time, little has changed, and we continue to love them in all forms. A special place “in these types” is occupied by salads, which are of great volume at this time.

Fresh spring vegetables are cooked on their own, and combined with all other vegetables, fruits and meat products. It is simply an indispensable product for preparing spring and summer herbs.

As we always find fresh green forks on store shelves, regardless of the spring price, we definitely buy them ourselves in order to cut them for the first salad. Our favorite herbs are also prepared from white cabbage.

And it doesn’t matter what we cook them with - fresh cucumber, carrot, green apple. Otherwise, you want to give them the cowbass, the trigger, the meat and sire. It doesn’t matter what you want to season them with - olive oil, sunflower seed or lemon, sour cream or mayonnaise. Only one thing is important - that they will definitely delight us with their fresh and delicate relish; an aroma that cannot be confused with any other; And here, about what Pythagoras spoke about so many fates - with a miraculous mood and a strong spirit!

And today's addition of recipes is also at your service. Ready-to-eat, re-soldable and editable for transfer.

This option is especially hot from fresh early cabbage. He has all the flavors - a little bitter, sour, sweet and pickled.

We need:

• cabbage - 0.5 kg
• Fresh cucumber - 2 pcs.
• crepe - 50 g
• green cibul - 2 - 3 stems
• roslinna oliya (prettier than olive)
• ocet 9% - 0.5 - 1 teaspoon
• tsukor - 0.5 tsp
• salt - 0.5 tsp

Preparation:

1. Remove the top rough leaves with a fork and finely knead the product.

2. Stir in about half a teaspoon. Regulate the amount of salt yourself, the skin has its own taste: if you like it saltier, but if you are tired, it doesn’t add to the herb.

3. Grate the salt. At this stage, the rule is that the older the eyelid, the leaves have a larger crust, which means they are more likely to be rubbed.

So, as today we have a young and tender vision, we rub it all the more lightly. So, so that it becomes crumbly and lets out the juice. Although I don’t want to need it again, I’ll do it again for young cabbage. And a lot of autumn varieties swell too hard leaves, and they require careful smothering until the juice appears.

4. Cut the cucumbers into thin short strips. You grate them for an hour, but I wouldn’t recommend anything else, because the grated cucumbers will look like porridge, and there will be a lot of juice in them.

And if they are cut thinner, the grass will look more aesthetically pleasing, and the fruits in it will be more distinct and savory.

5. Cut the rough stems from the crop, then trim the lower part that is missing. Add to the dish. So do it yourself with the green tsibule.

Remove some of the chopped crop and cibul in order to pick up the ready-made herb.

6. Prepare the dressing. Otherwise, all the ingredients for it are simply added to the mixture, then everything is mixed. Or better yet, mix them first in a warm bowl, and then pour everything into a bowl before slicing the vegetables.

This way, all the ingredients mix more quickly and evenly with the dressing.

7. For dressing, mix olive oil, preferably olive oil. And I like to mix olive oil with a little olive oil. I'll guess what. Going out is not too tasty, but also delicious.

Add zukor and otset to taste, straight into the oil. For a better treatment, you can add it not in crystals, but in the form of sugar powder. And there are so many things that need to be changed.

The ocet can also be added to suit your taste. Before speaking, it can be replaced with lemon juice. To replace this, add lemon juice to the dressing, especially for relish.

8. Stir all the ingredients into the dressing sauce and let sit for a little while until everything comes out.

9. Serve the salad as a side dish. For whom it is not advisable to serve it in the same vessel in which it was cooked. Place in a deep or flat plate with a neat looking bowl and top it with a sprinkle of crops and cybul.

Everything is not only tasty, but also served beautifully, neatly and with relish!

The axis is so simple, but at the same time it is the most delicious option we have.

It is also unnecessary to add that the quantity of crop can be increased. And in this variety, the herb has more flavor and a characteristic crop smell. Or you can add a chasnik to the recipe. And it is necessary to say that in this episode there was a new amazing taste and aroma.

Cabbage like ydalni with carrots and otstom

We need:

• white cabbage - 500 gr
• carrots - 1 piece
• cybula - 1 piece (small)
• 3% - 2 tbsp. spoon
• Roslinna oliya - 2 tbsp. spoon
• tsukor - 1 teaspoon
• salt for relish

Preparation:

1. It is important to remove the top rough and dark leaves. If necessary, soak the forks in cold water, dry with paper towels and rub finely.

One of the secrets to extracting savory herbs is the subtlest shakyness. The thinner you cut it, the tastier it will be.

2. Add salt for taste and rub with your hands until juice appears. There is no need to try too hard so that the cabbage does not lose its shape.

At this stage it is necessary to remove the unwanted parts so that they can sit and become salted.

3. And this time, peel and grate the carrots. Also clean the cibul and cut into small cubes.

4. Place all the vegetables in a bowl.

5. Prepare the dressing. Why mix otset, oliyu and tsukor.

6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.

The secret to a salad like ours is to let it sit and thoroughly marinate.

7. The finished herb can be sprinkled with fresh crops after the fruits.

It’s a joy to leave the table so delicious that until you’ve got it all together, you won’t be able to stop eating.

And one of my friends who makes such a salad adds a couple or three cloves of a particular chasnik. And what a delicious wine to come out of this option! You will see that what comes out of natural products is simply incredibly delicious! Just say it, it’s not less tasty, but more delicious.

The same cabbage as in Ydalny. Another recipe

And this is another version of the same recipe, but it differs in that the addition of ingredients is done differently. Then first combine all the ingredients at once, and then grind everything together.

And don’t forget that the salad needs to sit for an hour, so that all the ingredients seep out with juice, and so that the stench can marinate.

Salad with lemon juice and soy sauce

I first made this salad from a friend on National Day. It’s Christmas Eve, and there’s a bunch of grass on the cob, so then, if fresh cabbage still appears on the market. I need to tell you that I was impressed by two warehouse items: peppers - this is the tomatoes that are in the herbal warehouse (before that, I have never added them in such a meal), and another, that there is soy sauce in the dressing sauce. I axis recipe.

We need:

• white cabbage - 300 gr
• orok - 1 piece (small)
• tomato - 1 pc.
• lemon - 1/4 part
• soy sauce - 1 tbsp. spoon
• olive oil - 2 tbsp. spoons
• salt for relish
• tsukor - 1 teaspoon
• parsley - for decoration

Preparation:

1. If necessary, remove the top coarse leaves, then wash them. Then dry using paper towels and cut into thin slices. Here is a reminder that the thinner you cut it, the tastier it will be.

2. Transfer the sliced ​​meat into a deep bowl, add the salt and grind until soft and the first juice appears.

However, do not overdo it, cabbage is not to blame for turning into porridge.

3. The cucumber can be grated or cut into thin strips. Today I chose the first option to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into small cubes or into strips.

5. Mix all ingredients and taste until there is enough salt. Either way, add salt until it tastes good.

6. Prepare the dressing. To do this, pour olive oil into a bowl and add|add| juice of lemon. You can either squeeze it directly with your hands, or quickly use a juicer.

Then add a spoonful of soy sauce and stir in the zukor. Stir the sumish until combined.

7. Pour the dressing in, stir and let sit for 10 minutes until the bits are marinated.

8. Place the yogurt in a bowl or on a large flat plate that looks like a bowl. Pour the juice over the top to finish. Garnish with sprigs of curly parsley.

Spicy salad with chasnik and mayonnaise

And for those who like to dress their salad with mayonnaise and sour cream, here is the recipe.

• cabbage - 500 gr
• chasnik - 3 - 4 cloves
• mayonnaise or sour cream - 200 gr
• crane - 1 tbsp. spoon
• salt for relish

Preparation:

1. Shred the cabbage thinly, place in a large, deep bowl and sizzle.

2. Grind the sill until the juice comes out.

3. Please fill out the chapel with help from the press or simply rub it off at the foot. Add yogo to the bowl.

4. Mix everything and season with mayonnaise or sour cream.

5. Stir and carefully place into a dish. Decorate the craneberries with berries.

Yes, right away. With this option it is better to cook once. Yogo should not be left in the refrigerator until the next day. At the same time, like all other stories from this category.

Fresh cabbage is hotter, and if you leave it for another day, then the hotness can be strengthened, and is important in the dish, which can add flavor.

It is also not necessary to prepare mayonnaise or mixed salads in reserve. It’s better to get together right away.

Cabbage salad with carrots and green peas

In need:

• cabbage - 350 gr
• carrots - 50 gr
• green peas - 100 gr
• mayonnaise - 100 gr
• boiled egg - 1 piece
• greenery
• salt for relish

Preparation:

The salad on the table is simple and delicious. And it’s not at all difficult to prepare and it’s very important - it’s awesome.

1. Remove the top rough leaves and clean any debris that may be left on the sheet.

For the purpose, the video can be rinsed under a stream of cold water. Then dry using paper towels and cut into thin strips.

2. Peel the carrots and mash them thinly. Or grate Korean carrots on a thin skewer.

3. Grate the cabbage from the sill. Don’t add too much salt, add some mayonnaise, so we can season it with pickles.

4. Add shredded carrots and peeled and cut into small cubes or strips into eggs. The egg can be cut with a sliced ​​egg.

Add some green peas too. If the wine is fresh and not tough, then add it, otherwise you can quickly preserve it in jars.

5. Mix carefully and season with mayonnaise.

6. Before serving, add herbs, crepe or parsley, and gently sip the meat.

Serve this food to those who are satisfied.

I know that not everyone values ​​mayonnaise as a good dressing. Although he doesn’t live at all. So, mayonnaise as a whole can be replaced with sour cream, or with the same olive oil.

Green apple salad

If you don’t want to season the salad with ottotom, you can vikorize the green apple for sourness. For which the Semerenko variety is best suited. Its fruits are sour and licoricey, and you don’t have to add any zucchini. Replace the apple and those else, and add the required relish.

We need:

• cabbage - 500 gr
• apple - 1 - 2 pcs
• carrots - 1 piece
• cibul ripchasta - 1 piece (small)
• sour cream - 0.5 bottles
• poppy seed - 1 teaspoon
• tsukor - for relish and bazhannyam
• salt, pepper - for relish
• greens - for serving

Preparation:

You can simply eat all the ingredients in one of the ways that I described above. And you can prepare grass without any hassle.

1. Shred the cabbage with crushed straws. Add salt to taste.

Lightly squeeze it and place it on a strong fire. Heat and stir gently until it settles.

2. Drain until cooked and place the vegetables in a bowl.

3. Grate the carrots for Korean carrots. Cut the zucchini into small cubes. Add to the bowl and those otherwise.

4. Cut the apple into thin strips. Remove the quarter for decoration. If the skin is rough, it would be best to clean it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it until you decide on the ingredients.

You don’t have to worry about the poppy, but just marvel at how positive the grass looks.

5. Stir. Add a dash of ground black pepper to the sour cream. If the apple is very sour, add half a teaspoon of cucumber. Stir and season with sour cream dressing.

6. Place the salad on a deep plate or flat top in front of a bowl. Sprinkle some trimmed greenery on top and decorate with apple slices.

To make the grass look beautiful, you can add vikorism and brightening to decorate it.

Yogurt can be cooked without preheating the cabbage.

Recipe for smoked cowbass with mayonnaise

This option is prepared earlier, without vitamins. If you want a low-calorie herb, here is the recipe.

We need:

• cabbage - 500 gr
• smoked cowbass - 200 gr
• mayonnaise - 100 gr
• salt, pepper - for relish
• greens - for decoration

Preparation:

The recipe is very simple and easy. You need no more than 10 chickens to prepare accordingly.

1. Clean the pump from the top leaf and any debris. Stuff with crushed straw. We remember that whatever is different, the final result will be tastier.

2. Transfer everything into a bowl and grate from the salt until the first juice appears.

3. Mix one or the other and season with mayonnaise.

4. Add a little pepper. Stir and serve.

The recipe calls for smoked cowbass, but you can also smoked and boiled varieties of the “Doctor’s” type. You can also cook it with added boiled chicken or meat.

Vetelik with cabbage and Buryak

This salad is so easy to prepare. And I will call this fruit a win for the one who is good at cleaning the intestines. It is also good to come out of any child with such understandings.

The warehouse of ingredients is as simple as possible; products cannot be transferred to store shelves, neither flow nor collection. And it’s very easy to say that you want wine and it’s simple, but even more delicious.

This option has fresh beetroot, and the salad can rightfully be called “Vitaminous”. It tastes good, it tastes good, and it will always be eaten with great satisfaction.

And in the meantime, I cook yogurt with boiled beet. And then you get such a vinaigrette from fresh cabbage. Before this, you can add boiled kvass and all other ingredients that are included in the vinaigrette. And if there is no time to cook it, then it will be canned for help.

Before speaking, I recently visited the site “Fry and Steam” on the Internet, and found a lot of delicious recipes for our favorite herb - vinaigrette. I highly recommend reading it. Until then, I always cooked more than one recipe.

“Winter” vegetable salad with radish

The cucumbers, tomatoes and bell peppers are not as juicy and tasty. And they can be completely replaced with vegetables that are brown during the winter - radish.

Vikorist the best Uzbek green radish. It's not that bitter, and it's just as juicy. And the one with carrots is even more delicious.

We need:

• cabbage - 300 gr
• radish - 1 piece (small)
• carrots - 1 piece
• mayonnaise - 2 tbsp. spoons
• sour cream - 2 tbsp. spoons
• salt and tsukor - for relish

Preparation:

1. Peel the cabbage from the top leaf and shred into thin strips.

2. Sift the salt and grind until the juice and pulp have reduced.

3. Grate the carrots and green radish, or preferably grate for Korean carrots.

4. Eat vegetables. Sprinkle with cucumber, eat enough salt, and add as needed.

5. Season with sour cream and mayonnaise. For dressing, you can use one or the other, but it is appropriate if the salad itself is dressed with both.

Sour cream gives a slight sourness and mayonnaise softens the taste of the bitter radish. And in this way comes balance and harmonious relish.

If you want to season it with mayonnaise, add a little or a tablespoon of lemon juice.

For decoration, you can add vikorist and crackers. Just don’t put them at the back so that they lose their stench when served crispy.

“Autumn” salad with turnips and crane

If we are preparing a salad with radishes, then why not prepare it with turnips.

We need:

• cabbage - 200 gr
• carrots - 1 piece
• turnip - 1 piece
• crane - 1 bottle
• honey - 1 tbsp. spoon
• salt for relish

Preparation:

1. Shred the cabbage thinly, add salt and rub with your hands until softened.

2. Peel the carrots and turnips and grate them into the middle third.

3. Mix the vegetables, add honey to the crane. Try enough salt. If required, please add її. Stir and serve.

If the cabbage is hard and gives little juice, you can add a little olive oil to the salad.

Salad with fresh cabbage in Ugric style

We need:

• cabbage - 100 gr
• boiled potatoes - 2 - 3 pcs
• grated horseradish - 2 tbsp. spoons
• lard - 50 - 70 g
• lemon juice - 1 tbsp. spoon (can be 3%)
• Roslynna Oliya - for relish (2 - 3 tbsp. spoons)
• salt, pepper - for relish

Preparation:

1. Shred fresh cabbage into small strips. Stir in the sill and lightly mash until softened.

2. Cut the potatoes into small cubes, cut the bacon into thin strips.

3. Combine all the ingredients in a bowl, not forgetting 2 tablespoons of the mixture. Add squeezed lemon juice or juice. Pepper until relished.

I am satisfied.

“Summer” salad with egg and bell pepper

And this option is even more delicious as soon as the vegetables have reached the point of juiciness, color and relish. It turns out to be a super vitamin. Well, let’s savor it for sure.

We need:

• fresh cabbage - 300 gr
• tomatoes - 2 pcs.
• bell pepper - 2 pcs
• boiled eggs - 2 pcs
• Roslinna oliya - 2 tbsp. spoons
• 3% - 1 tbsp. spoon
• Mustard - 1 teaspoon
• salt for relish
• greens - for decoration

Preparation:

1. Clean the videlka and shake it with crushed straw. Lightly crush with your hands.

2. Rub the tomatoes in the dill for 2-3 minutes, then rinse with cold water and remove the skins. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.

4. Divide the eggs into egg whites and egg whites. Cut the egg whites into strips and grate the egg whites.

5. Prepare the dressing. For this you need to mix rose oil, ocet, mustard, salt and zukor.

6. Eat vegetables and egg whites. Drizzle dressing on top. Decorate the greenery with grated beetroot.

The salad is ready, you can serve it and eat it.

Uzbek cabbage salad with meat and radish

And such an option is being prepared in Uzbekistan. And that’s the name. Unfortunately, I don’t remember the name, but you can eat this kind of grass in cafes and restaurants. And those who cooked on their own, and at home.

We need:

• boiled meat - 200 gr
• cabbage - 200 gr
• radish - 2 pieces
• carrots - 1 piece
• ork - 1 - 2 pieces (small)
• egg - 3 pcs
• mayonnaise - 0.5 bottles
• parsley - 1 bunch
• salt for relish
• 3% - 1 tbsp. spoon

Preparation:

1. Cut the boiled meat into thin strips. Brati is better not fatty meat, cowhide or lamb. Add some meat for decoration.

2. Boil the eggs, cool and cut into pieces. Or speed up the egg production. Add half an egg for decoration.

3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10-15 minutes until the hot water comes out. Then boil the water and let the radishes dry out.

4. Cut the carrots into thin strips. Dilute the ocet in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.

5. Shred the cabbage into thin strips and grate with the shell until softened.

6. Cut the cucumbers into strips. It would be better to take young cucumbers that are small in size. If you are victorizing a large copy, you will need to clean it from the skin.

Cut the stems and trim the parsley. Add a couple of nails for decoration.

7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place into a salad bowl. Garnish with fresh parsley, scooped eggs and scraps of meat.

Serve this food to those who are satisfied!

This salad seems to last and live. It can be beautifully decorated and served on the Holy Day table. Guests will be at the entrance.

Gostra cabbage with tomatoes cheri and seleri

And this version of the herb is flavored with its original dressing, which is because there is a stalk of celery in stock. Wait a minute, this kind of friendship doesn’t happen that often.

We need:

• cabbage - 500 gr
• celery stem 1 pc.
• cherry tomatoes - 5 - 6 pcs
• crep - 0.5 bunch
• green cibul -0.5 bunch
• red gostria chalked pepper - pinch
• salt for relish

For refueling:

• horseradish - 2 teaspoons
• Gostry Tabasco sauce -0.5 - 1 teaspoon
• mustard - 1 tbsp. spoon
• Vinny Ocet - 2 teaspoons
• Roslinna oliya - 5 tbsp. spoons
• salt for relish

Preparation:

1. Shred the cabbage into thin strips and grate until soft.

2. Add thinly sliced ​​celery, chopped herbs and a dash of red hot pepper.

3. Cut the tomatoes into two halves and quarters. Knead until finely ground.

4. Mix all the ingredients for the sauce.

You can replace the tomatoes with sliced ​​tomatoes.

If you don’t want the salad to be overwhelmingly gourmet, then replace the Tabasco sauce with gosti ketchup. And if you replace two spoons, add one.

Vegetable salad “Nizhnist” with canned corn

This option turns out to be not only tastier, but even more delicious. They have brightly flavored ingredients, which makes them look even more appetizing!

We need:

• cabbage - 300 gr
• ork - 1 - 2 pcs
• red bell pepper - 1 pc.
• canned corn - 0.5 cans
• crep - 0.5 bunch
• salt, pepper - for relish

Preparation:

1. Cut the cabbage into strips, mix with the sill and lightly squeeze until softened.

2. Cut the cucumbers and sweet pepper into neat strips. More details.

3. Combine all the ingredients, add canned corn to them, which will then anger the whole country. Salt and pepper until relished.

4. Season the salad with olive oil, as desired. Place it in a bowl and serve it to the table.

"Wild cabbage"

We need:

• white cabbage - 150 gr
• red cabbage - 150 gr
• green cibula - 2 stems
• wine otset (white) - 2 teaspoons
• olive oil - 2 - 3 tbsp. spoons
• Mustard - 0.5 teaspoons
• nasinnya kimina - 1 teaspoon
• salt for relish

Preparation:

1. Cut all the cabbage into shredded strips, transfer to a bowl and lightly squeeze in the cabbage.

2. Cut the green fish and add to slicing.

3. In a jar with a lid that screws on, pour otcet, oil, add mustard and sour cream. Be sure to pour the vegetables over.

4. Let stand for 20 minutes, then stir again and place in a bowl. Bring to the table.

We have come up with so many delicious and tasty options.

Of course, not all the recipes are there yet. They can be seen clearly to the extent that our imagination is at fault. For example, you can cook it with Korean carrots, zucchini, avocados, radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and sprats. Whether or not it would be a miracle to combine with our current main ingredient.

Today we looked at recipes for white cabbage. There are also a lot of recipes with other varieties, such as kohlrabi, savoy, and especially Peking, which are combined with various ingredients.

Today’s ales are interconnected, and with these varieties there will be a different story.

And I’ll leave it at that. Since you have found some great recipes for yourself, it’s a good idea for you to share it on social networks. Let your skin choose your own recipe to your liking.

Delicious!

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Cabbage salad with carrots Yak ydalni - the best recipes from childhood

Cabbage salad with carrots is prepared quickly, and the traditional recipe for preparing this vitamin herb, but also its variants, with or without, with bell pepper, has long become a favorite other ingredients, so the calorie content of the snack is not It will increase by coating it in brown for children's food.

Cabbage salad with carrots Yak ydalni - the most popular recipe

The skin melodiously remembers from childhood the taste of cabbage salad, which was tasted for lunch at the garden, school and distant ones - such cabbage and carrots are not only tasty, but also incredibly beneficial for health, especially in the winter cold, if the body is not tired є vitamins .
Strava is universal and can be served with any side dish.

There are a number of recipes, how to prepare cabbage salad with carrots, and the skin has subtle nuances, but everything is incredibly tasty - prepare all the options and choose the one that suits you best.

Cabbage salad like ydalny, the recipe for preparing it is now known, using the following ingredients:

• Shredded cabbage – 500 g
• Carrots – 1 pc.
• Salt - 1 teaspoon, not bitter
• Tsukor - 1 tbsp, not bitter
• Ocet 3% - 4 tbsp
• Roslinna oliya (sonyashnikova, olive, kukurudzyana) – 2 tablespoons.

Finely chop the white cabbage, add salt, add otcet and put it in enamel dishes, then put the saucepan or bowl with the cabbage on high heat and heat until the cabbage has settled - you will have no more than 3 pieces of cabbage. Don't forget to carefully respect the vegetables, otherwise they will burn.

cutting cabbage

Remove the cabbage from the fire and let it cool, and the carrots must be peeled and grated into a large grater, or use a grater for preparing carrots according to the Korean recipe - the grated vegetable is added to the cabbage.

The vegetables are mixed well, seasoned with olive oil, lemon juice and stirred again - as soon as there is a lot of juice, it’s better to make it angry. We take the finished herb in a cold place for a few minutes, then serve it on the table as a side dish until the herb is ready.

Vitamin cabbage salad with chasnik

Fans of hot spicy dishes will enjoy this recipe for cabbage salad - in addition to the standard set of products, we will add a kale to add a piquant hot taste. Father, we need:

• Cabbage – 300 g
• Carrots – 1 pc.
• Tsibulya (preferably take red lettuce) – 1 pc.
• Chasnik – 3 cloves
• Ocet 9% - 1 teaspoon
• Oliya plant - 4 tablespoons
• Sand – 2 teaspoons
• The strength is long-lasting, similar to savory analogues.

Vegetables, to prepare a salad with cabbage and carrots, just like in the first recipe - the main ingredient is finely chopped, three carrots in a third, the cabbage in cubes or thin slices , the watchmaker can be easily cut with a knife or pressed with an additional watchmaker.

We put the vegetables in a salad bowl, season with the prepared spices, father and olive (preferably olive) and mix everything well - hurray, the vitamin herb is ready! Minimum zusil, maximum coristi and relish!

Recipe without otstu

Most cabbage herbs have otset in their recipe, but this product is not all brown, and to prepare cabbage and carrot salad without otset, we need the following components:

• Half pumped
• Morkvina – 1 pc.
• Half a lemon
• Oliya – 4 tablespoons
• Strength behind savory achievements
• Black chalk pepper - on the tip of a teaspoon.

The cabbage is finely wobbly, add grated carrots into it, transfer to a large bowl and mix well, then add half a lemon to the vegetables - stitch so that the stems do not fall into the vegetables.

Season with olive oil - dormouse or olive, add salt and pepper for relish, mix well - the salad is ready, and it is appreciated by those who give priority to a healthy meal and take care of their figure.

Secrets and cunning preparations

For a favorite salad, a taste known from childhood, the vegetables are especially tasty, the gentlemen and professional cooks have confirmed that they recommend now:

• After shaking, salt the vegetables a little and rub with your hands until the juice is released, such vegetables will be richly tender and palatable;
• Don’t forget about its natural aesthetics - to add beauty to any cabbage salad recipe, you can add an apple, grate it finely, a variety of bell peppers, cut into strips or cubes;
• However, if the recipe does not follow, add greens - crepe, cilantro, parsley, and not only to add flavor, but also to add vitamins;
• It is important to season the salad with natural ingredients - sour cream and olive oil, and do not use mayonnaise for dressing - the bark will be ruined for the body;
• As a side dish, the salad will definitely go well with any meat herb, or choose any type of low-fat meat - chicken fillet, yalovitch;
• Not far away you will be eating cabbage salad with fish herbs and seafood;
• If you want to add rodzinka to your cabbage salad, add some additional peas to your cabbage salad, which can be the most common fox peas, hair peas or almonds.

As you know, everything is simple to finish, chop the cabbage thinner and don’t forget to heat it in the fire, and then your salad will turn out exactly like the one you had at your school or kindergarten. Don’t be afraid to experiment and add new ingredients to standard recipes!