Quick cabbage salad with vinegar. Everyone knows the recipe for fresh cabbage salad with vinegar. Cabbage salad with vinegar and cucumber

Ingredients:

• fresh cabbage - 700 gr.;
• medium carrots - 1 pc.;
• onions - 1 pc.;
• olive oil - 100 gr.;
• apple cider vinegar - 1-2 tbsp;
• garlic - 1-2 cloves;
• greens to taste;
• salt, sugar to taste.

Secrets of the dish

One of the most delicious, simple and fortified dishes is cabbage salad with vinegar. It is not difficult even for a child to prepare it at home. The recipe is so laconic and versatile that you can easily replace the ingredients with existing ones and serve fresh cabbage salad with any side dish.

The main ingredient itself is a storehouse of vitamins and essential microelements. This method of preparation allows you to preserve the maximum number of useful substances in it, which will be available even after long-term storage and freezing.

To fully reveal the taste of the salad, you can use a pre-prepared dressing. This can be anything from table vinegar and vegetable oil to a gourmet sauce. Cabbage goes equally well with cucumbers and with carrots, peppers and other vegetables.

Minimalism in the recipe allows you to create a delicious dish by mixing finely chopped cabbage with a few tablespoons of apple cider vinegar or vegetable or olive oil.

Cooking process

The main task facing the cook is to make the salad crispy and juicy. For this you will need fresh cabbage, 2 tbsp. vinegar (preferably 9%), as well as a little sugar, salt and cilantro or dill.

1. Peel the cabbage from the outer leaves, cut thinly and squeeze lightly to release the juice. The salad base is ready, now you need to prepare the dressing.
2. Mix vinegar with granulated sugar and salt until smooth.
3. Season the cabbage with the mixture and mix thoroughly, distributing the sauce evenly.
4. Top with fresh herbs and leave for a while.

After half an hour, the cabbage salad with vinegar can be served.

What can you add to coleslaw?

Fresh cabbage salad can be varied by adding other vegetables and changing the dressing. So, the following recipe is very popular. Chop 700 grams of cabbage, place on a plate and squeeze. Add the onion cut into slices. In another bowl, mix olive oil, vinegar, finely chopped garlic, sugar and salt. Add the prepared dressing to the salad, leave for 20 minutes to soak.

Always having such a base at hand, you can come up with completely new and interesting dishes. A salad with cabbage, carrots and vinegar will perfectly complement porridge or spaghetti, and cabbage in combination with beets or cucumber will be enjoyed in tandem with meat.

In the winter season, fresh vegetables can be replaced with sauerkraut, adding lightly salted cucumber, carrots and vinegar. Those who cannot stand the taste of vinegar will certainly like it in the apple version. As a last resort, replace the vinegar in coleslaw with olive oil or vegetable oil.

Many housewives have also adapted to using a salad base of cabbage, carrots, beets and vinegar for borscht. The dish turns out to be very extraordinary, with a spicy flavor. This is especially true when there are no fresh vegetables in the house.

Serving and decoration

You can serve a salad of cabbage, carrots, cucumber and vinegar with almost any dish. It goes well with almost all ingredients and will perfectly complement your dinner table. You can eat assorted vegetables with dressing and as an independent dish. Then the portion should be increased and decorated in an original way.

Any variation on the cabbage theme can be decorated with fresh herbs. It always looks delicious. Onions, dill or cilantro can be found in any supermarket all year round. To keep the cabbage, carrots and cucumbers in the salad nice and fresh on the plate, you can sprinkle them with lemon juice. This will not only not spoil the taste, but will emphasize it even more.

You can turn cabbage salad with vinegar into a real masterpiece with the help of fruit. An apple cut into small pieces, orange or pineapple pulp is a healthy and harmonious addition. The colors on the plate will immediately sparkle with new colors, and the taste will become even brighter and more interesting.

You can also use cabbage in a salad using ingredients such as horseradish and nuts. Spices fit perfectly into this ensemble. The best option is ground pepper. The most inventive cooks can even use plums and cherries.

Never stop creating in the kitchen, because you are what you eat. Don't be afraid to spice up your everyday dish with unusual ingredients. However, remember that there should always be a place for a holiday, so surprise your household in moderation.

Most of us are accustomed to treating cabbage as an ordinary product. But few people know that since ancient times, cabbage has occupied an honorable place among medicinal products. The medicinal properties of cabbage were discovered by the Egyptians, and a little later cabbage gained popularity among the Greek and Roman people.

American scientists consider cabbage an excellent remedy for the prevention of cancer. This wonderful vegetable also calms the nervous system and is able to keep a person alert throughout the day.

Cabbage leaves are rich in a complex of vitamins, including vitamin C, polysaccharides, proteins, carotene and mineral salts.
In addition to its beneficial properties, cabbage contains practically no calories, which (per 100 g - 16 kcal).

Cabbage salad with vinegar is a storehouse of vitamins and a faithful assistant in losing weight!

Salads containing cabbage are an incredibly light, healthy and at the same time delicious dish. If you want to diversify your diet, add cabbage salads with vinegar to it, believe me, this dish will not leave you indifferent. And the ease of preparation, possible variations in dressing and various combinations with other vegetables will add flavor to the cabbage dish and make even those who have previously avoided this product fall in love with this dish.

The taste of cabbage salads largely depends on the dressing. To find the best salad option for you, experiment! Various dressings and sauces can transform the same salad beyond recognition. The most popular sauces for cabbage salad: mayonnaise, sour cream, vinegar, sunflower or olive oil, lemon juice, mustard.

To make the cabbage in the salad softer and juicier, we recommend cutting it as finely as possible and squeezing it thoroughly with your hands. For preparing salads, it is better to choose white cabbage - it contains a large amount of juice, which will make the salad juicy and tasty!

How to make cabbage salad with vinegar - 15 varieties

A dish that you can prepare easily and quickly. This salad goes well with any side dish.

Ingredients:

• cabbage 650 gr.
• carrots 270 gr.
• onions 1 pc.
• vegetable oil 1/3 tbsp.
• apple cider vinegar 18 ml.
• garlic 2 cloves
• sugar 0.5 tsp

Preparation:

First, prepare the cabbage: cut it, salt it and squeeze it with your hands. Next, add pre-cut onion into half rings and grated fresh carrots. Stir, then make the sauce: finely chop the garlic or pass it through a garlic press, mix with vegetable oil, vinegar, sugar and salt. We season vegetables with this sauce.

Before serving, let the salad sit for 20 minutes.

The simplest salad, but nevertheless very tasty, which goes well with barbecue. It will be a wonderful addition to everyday meals and will also be a worthy addition to the holiday table.

Ingredients:

• cabbage 500 gr.
• medium cucumber 2 pcs.
• dill 50-60 gr.
• vegetable oil 3-4 tbsp.
• vinegar 2-3 tbsp.
• granulated sugar 1-1.5 tbsp.
• greenery

Preparation:

Mix finely chopped cabbage with salt and knead with your hands to release the juice. Cut the cucumbers into strips or half rings. Finely chop the dill. Mix all the ingredients in a salad bowl and start preparing the salad sauce. In a separate bowl, mix oil, vinegar and sugar. Pour the dressing over the salad and let it sit for a while before serving.

This salad will appeal to all lovers of spicy sweet and sour taste.

Ingredients:

• white cabbage 500 gr.
• beets 1 pc.
• carrots 1 pc.
• onion 1 pc.
• table vinegar 9% 80 ml.
• vegetable oil 100 ml.
• garlic 2-3 cloves
• ground coriander 0.5 tsp.
• sugar 1 tbsp.
• black pepper pinch

Preparation:

First, cut the cabbage into small pieces, then use a Korean carrot grater to grate the beets and carrots. Mix the vegetables, add salt and rub with your hands. Saute the diced onion in a frying pan until golden brown. Add it to the main vegetables. After this, pour coriander, black pepper, and chopped garlic into the salad. Season the salad with vinegar and leave it to sit at room temperature for at least 3 hours.

Important! Do not grate carrots on a regular grater - you will lose the piquant crunch!

Advice to housewives: If you don’t have a special grater for Korean carrots on hand, you can prepare the carrots by hand using a sharp knife. To do this, carrots are cut into small slices (about 3 mm). If the carrots are large, cut them across, no more than 5 mm long, then cut along the long side.

An original dish of Chinese cuisine with a unique taste.

Ingredients:

• white cabbage 200-300 gr.
• Chinese cabbage 200-300 gr.
• seaweed 100 gr.
• cheese 100 gr.
• red onion 1 pc.
• raisins (small raisins)
• vegetable oil 3-4 tbsp. l.
• apple cider vinegar 1-2 tbsp.
• salt to taste

Preparation:

Soak the raisins in hot water to steam them. During this time, chop the cabbage and grate the cheese. Finely chop the onion. We steam the algae in water (you can use ready-made store-bought ones). Then mix all the ingredients in a salad bowl and pour over the sauce made from vinegar, oil and salt. Sprinkle raisins on top of the salad. Bon appetit!

Spring salad of raw vegetables with an “oriental touch”.

Ingredients:

• 450 gr. white cabbage
• 100 gr. funchose
• 200 gr. carrots
• 250 gr. cucumbers
• 100 gr. bell pepper
• 1 egg
• 2 tbsp. l. Water
• 3 cloves garlic
• Ground coriander to taste
• Ground ginger to taste
• 1 tsp Sahara
• 1 tbsp. vinegar
• 2 tbsp. vegetable oil
• 1-2 tbsp. l. soy sauce
• 2-3 tbsp. l. sesame

Preparation:

Soak funchoza in boiling water. Shred the cabbage, add the grated carrots and gently knead everything with your hands. Add cucumber to the already prepared products, which we grate. Cut the pepper into small strips. Next, we move on to preparing the egg pancake. Break the egg, add a little salt and add water. Mix and place in a frying pan, previously greased with a small amount of vegetable oil. Remove from the pan, cool and cut into strips. We take the funchose out of the water, let it cool a little and cut it in half. Add ginger, coriander, sugar diluted in vinegar, vegetable oil, soy sauce and sesame seeds to the chopped garlic. Mix everything thoroughly.

Ingredients:

• Cabbage 400 gr.
• Boiled Chicken breast 1 pc.
• Pasta (boiled) 200 gr.
• Carrot 1 pc.
• Green onions
• Sesame 2-3 tbsp.
• Almonds 2 tbsp.
• Table vinegar 3 tbsp.
• Vegetable oil 4 tbsp.
• Sugar 1 tbsp.
• Salt, pepper to taste

Preparation:

Add grated carrots, finely chopped green onions, diced chicken breast, and cooked pasta to the shredded cabbage. Lightly fry the almonds and sesame seeds in a dry frying pan. While this is cooling, prepare the dressing. To do this, mix vinegar, oil, salt, pepper and sugar. Pour the sauce over the salad and let it brew for 20 minutes.

Ingredients:

• 300 gr. cabbage
• 3 pcs. cucumbers
• 1 b. canned peas
• 3 tbsp. apple cider vinegar
• 5 tbsp. rast. Oils
• Greenery
• 3-4 pcs. lettuce leaves
• Salt, pepper to taste

Preparation:

Mix chopped cabbage and cucumbers (pre-peeled). Pour in the canned peas, tear the lettuce leaves into large pieces with your hands, add chopped greens. Season the salad with vinegar and vegetable oil. Season the salad with salt and pepper and serve.

Ingredients:

• Cabbage 600 gr.
• Bell pepper 1 pc.
• Carrot 1 pc.
• Sugar 1 tsp.
• Olive oil 45 ml.
• Table vinegar 2 tsp.
• Salt, pepper to taste

Preparation:

Salt the cabbage, cut into thin strips, and mash with your hands until the juice releases. Add grated carrots and peppers, cut into half rings. After this, season all the vegetables with a sauce of vinegar, olive oil and sugar. Mix everything thoroughly.

If you like spicy ideas and unusual taste sensations, then you will like this salad.

Ingredients:

• Cabbage 300 gr.
• Pear 1 pc.
• Chicken breast 1 pc.
• Vinegar (balsamic or wine) 2 tbsp.
• Vegetable oil 2-3 tbsp.
• Salt, pepper (black and white) to taste

Preparation:

Salt and pepper the chicken breast to taste, wrap it in foil and put it in the oven to bake at 200 degrees for 20-25 minutes. While the chicken is cooking, during this time we chop the cabbage finely, add salt, pepper and knead with our hands until the juice comes out, pour in vinegar. Peel the pear and grate it. Quickly, before the juice drips from it, add it to the cabbage. This moment in preparation is very important, because... The cabbage should be saturated with pear juice. Remove the chicken breast from the oven, cut into cubes, let it cool and add to the rest of the ingredients. Mix everything, add vegetable oil. Before serving, you can decorate the salad with herbs.

Everyone's favorite salad, but with an original twist.

Grocery list:

• Cabbage 300 gr.
• Carrots 100 gr.
• Red onion 1 pc.
• Lemon juice ¼ pcs.
• Berry sauce (cranberry) 1 tbsp
• Cranberries 2 tbsp.
• Olive oil 1 tbsp.
• Wine vinegar 1 tbsp.
• Dry white wine 1 tbsp.
• Salt 0.5 tsp.
• Black pepper ¼ tsp.
• Provençal herbs or other aromatic spices 0.5 tsp.
• Greenery

Preparation:

The salad is quite simple to prepare - cut the vegetables into strips and the onion into half rings. Add lemon juice, oil, cranberries and pepper. To stir thoroughly.
Let's move on to refueling. Mix vinegar, white wine, berry sauce, pepper and aromatic herbs in a separate container. Add to salad and mix well. Before serving, the salad can be decorated with herbs to taste.

This salad can be served immediately after preparation, or you can let it brew for 24 hours - the taste of the salad will be revealed more clearly due to the infusion in the marinade.

The unusual combination of salad products gives an incomparable taste. Definitely worth a try!

List of required products:

• Cabbage 500 gr.
• Sweet pepper 1 pc.
• Cheese cheese 100 gr.
• Kefir 0.5 cups
• Vegetable oil 4 tbsp.
• White wine vinegar 1 tsp.
• Lemon zest ½ tsp.
• Mustard 1 tsp.
• Salt, allspice
• Bunch of parsley

Preparation:

List of ingredients:

• Cabbage 500 gr.
• Large apple 1 pc.
• Ginger root (grated) 1 tbsp.
• Lemon (for juice) 1 pc.
• Balsamic vinegar (you can use red wine vinegar) 2 tbsp.
• Olive oil about 90 gr.
• Honey 0.5 tbsp.
• Mustard 0.5 tbsp.

Preparation:

Shred the cabbage, add salt and rub with your hands. Grated apple, sprinkle with lemon juice and grate ginger. Next, mix vinegar, oil, honey and mustard. Mix and season the salad.

Products you will need:

• White cabbage ¼ part
• Red cabbage ¼ part
• Sauerkraut 300 gr.
• Savoy cabbage ¼ part
• Orange 2 pcs.
• Bunch of parsley
• Balsamic vinegar 1 tbsp.
• Honey 1 tbsp.
• Soy sauce 1 tbsp.
• Olive oil 3 tbsp.
• Garlic 2 teeth.
• Shallot 1 pc.

Preparation:

Despite the large number of products, the salad is quite simple to prepare and does not take much time.
We chop three types of cabbage, chop the parsley and peel the orange slices from the film and seeds. Using a whisk, mix soy sauce, honey and vinegar. Add oil, stirring continuously. Add chopped garlic and shallots. Layer different types of cabbage, garnish with orange on top and pour dressing over it.

Required Products:

• Cabbage 500 gr.
• Nuts 75 gr.
• Tomato 1 pc.
• Soy sauce 2 tbsp.
• Vinegar (you can use any)
• Vegetable oil 8 tbsp.
• Sugar a pinch

Preparation:

Shred the cabbage, salt, season with 6 tbsp. tablespoons of oil and place in a cold place for 60 minutes. Fry the nuts in a dry frying pan, cut the tomato into cubes. Mix the prepared ingredients and move on to the dressing. Combine the rest of the oil with soy sauce, vinegar, and sugar. Salt and pepper to taste.

Fetaxa salad

To prepare you will need:

• Cabbage 200 gr.
• Canned corn 1 b.
• Feta cheese 200 gr.
• Olive oil 4 tbsp.
• Green olives about 10 pcs.
• Wine vinegar 1 tbsp.
• Ground pepper
• Dill

Shred the cabbage and cut the cheese into cubes. Mix with corn, chopped dill, oil and vinegar. Pepper to taste and finish cooking - garnishing with olives.

As you can see, the variety of salads using cabbage is great. We hope that everyone will find among them the salad that they like. Bon appetit!

The ability to deliciously cook both complex and simple dishes adorns any woman. Of course, it’s much easier to prepare an appetizing one and charm it with the taste of your beloved. And you try to do this without meat, using the simplest vegetables that you always have on hand - white cabbage and carrots.
Do you think that preparing such a dish is so simple that it’s not even worth continuing reading? I dare to assure you that even in preparing such a seemingly banal dish, there are secrets and tricks. I suggest preparing a salad from fresh cabbage with vinegar, just like in a cafeteria.
First of all, to ensure crispy cabbage in a salad, we need to choose a good, strong head of white cabbage. Squeeze it with both hands, if you hear a slight crunch, you can buy it. And when we prepare the salad, we lightly crush the shredded cabbage with our hands to release the juice and sprinkle with salt. And then put the cabbage in a warm place for 15 minutes, let it sit and soak up its juice. This will allow us to achieve the right balance of spices after we add the rest of the ingredients, especially the vinegar and granulated sugar.
You can add any vinegar you have in the house to the salad. It is best if it is apple or wine, but table 9% will do just fine.
And after the salad is ready, we will put it in a cold place for an hour. We need the cabbage to be completely saturated with spices and marinated.
The result is a very tasty, spicy vegetable salad that previously could be tasted in a good catering establishment.
This snack can be prepared in advance, and the longer it sits in the refrigerator, the tastier it will be. If desired, you can add not only onions and carrots to the cabbage, but also lettuce peppers, cucumbers or ripe tomatoes.
You can serve this salad in portions on a small appetizer plate, sprinkled with finely chopped herbs.
If you have leftover salad after dinner, you can use it as a filling for pies. To do this, place it in a saucepan with a thick bottom, add pasta and simmer for 25 minutes over low heat.

Ingredients:

- white cabbage - 300 g.,
- carrot root – 1 pc.,
- onion - 1 pc.,
- vinegar - 1 tbsp. l.,
- vegetable oil - 1 tbsp.,
- sugar – 1 tsp,
- salt.

How to cook with photos step by step

Shred the white cabbage very thinly, preferably with a sharp knife.
Then be sure to press it with your hands until it releases juice and add salt.

Leave the cabbage for 15 minutes while we move on to the vegetables.
Grind the peeled carrots on a grater.
Finely chop the peeled onion into rings.

Now mix all the ingredients of the snack, add vinegar and sugar, mix and pour in vegetable oil.

Bon appetit!
Starinskaya Lesya

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

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

We will need:

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

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

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

With beets

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

We will need:

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

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

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

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

Winter salad: cabbage with carrots and vinegar

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

For preparation you will need:

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

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

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

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

With bell pepper

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

For the salad we will need:

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

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

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

Cabbage salad with carrots and apple

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

For the salad we will prepare the following ingredients:

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

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

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

Cooking method with mayonnaise

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

We will need:

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

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

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

Korean cabbage and carrot salad

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

For the Korean salad we will prepare:

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

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

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

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

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

With garlic

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

Let's prepare:

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

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

Recipe “Like in a cafeteria”

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

We will need:

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

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

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

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

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

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

Most of the vitamins and microelements beneficial to our body are found in food, especially fresh vegetables and fruits. By consuming dishes made from these products, you can easily and tasty replenish the lack of all necessary substances. One simple vitamin-packed snack is coleslaw dressed with sugar and vinegar. It is easy to prepare, the process does not take much time, and all the ingredients are available at any time of the year.

What is coleslaw with vinegar and sugar

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

How to do

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

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

Recipe for fresh cabbage salad with vinegar

Fresh cabbage with sugar and vinegar is one of the light, low-calorie snacks that, when eaten, can provide many nutrients. It is possible to make a traditional recipe more interesting, piquant, and diversify its taste by simply replacing vegetable oil or vinegar with other ingredients. By spending a minimum of time, effort and money, you can feed your whole family with a wonderful vitamin salad.

Salad with cabbage and carrots with vinegar

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

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

Ingredients:

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

Cooking method:

1. Chop the white cabbage with a regular or special knife, or you can also grate it.
2. Grate the carrots on a coarse grater as well.
3. Add sugar and salt and mix with clean hands, lightly rubbing the mixture.
4. Pour in sunflower oil and vinegar and mix well with a spoon.

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

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

Ingredients:

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

Cooking method:

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

With pepper

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

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

Ingredients:

• cabbage – 5 kg;
• bell pepper, onion, carrot – 1 kg each;
• salt – 30 g;
• sugar – 400 g;
• vegetable oil, vinegar (9%) – 0.5 l each.

Cooking method:

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

With olives

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

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

Ingredients:

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

Cooking method:

1. Prepare the sauce by mixing pressed garlic, oil, vinegar, lemon zest, salt, and sugar.
2. Stir and let steep.
3. Place sesame seeds in a hot dry frying pan and dry until golden brown.
4. Finely chop the washed cabbage and tear the lettuce leaves with your hands.
5. Peel the cucumber, cut into cubes, tomatoes into slices, pepper (without seeds and stalks) into strips.
6. Finely chop the green onions and dill.
7. Place peppers, cabbage, tomatoes, cucumber, onions, herbs and lettuce leaves in a deep salad bowl, pour sauce over everything, stir.
8. Place olive rings, small cubes of cheese on top, sprinkle with sesame seeds.

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

1. Choose cabbage heads with sweet, non-withered leaves.
2. If the vegetable is too juicy, then the liquid formed after slicing it must be squeezed out and drained. Otherwise the dish will be watery.
3. If the recipe calls for onions to be added to the salad, choose slightly sweet varieties rather than bitter ones.
4. Use oil (vegetable or olive), vinegar (or lemon juice) and spices for dressing. To add a slight spiciness, you can add a little mustard to the sauce.
5. For additional aroma and taste, you can put different fruits, berries, nuts, and even dried fruits in the salad. For example, orange, cherries, plums, apples, lingonberries, prunes, raisins.
6. By sprinkling freshly squeezed lemon juice on your sliced ​​foods, you will help keep them looking fresh and prevent them from becoming weathered or darkened.

Serving and decoration

Fresh vitamin salad with cabbage, vinegar and sugar is often served on a common dish, in a deep salad bowl, and rarely in portions in bowls. The classic decoration of the dish is fresh herbs (dill, parsley), laid out with twigs. They give the appetizer an appetizing appearance and excellent aroma. You can complement the treat with flowers and other figures of vegetables and fruits present in the salad.

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