Red cabbage salad - a selection of the best recipes. We prepare delicious salads with red cabbage. Recipes for delicious salads made from healthy red cabbage. Is it possible to make a salad from red cabbage?

Blue cabbage salad is very healthy and easy to make. It is distinguished by reduced calorie content, a recognizable spicy-spicy taste and a pleasant crunch that accompanies the meal. The dish is useful to give to children and adults to saturate the body with vitamins. If you combine vegetables correctly in an appetizer, you will get an excellent tasty and aromatic salad.

How to make red cabbage salad

Making red cabbage salad always begins with choosing the main component. Red heads of cabbage should be bought fresh, making sure that there are no limp or withered leaves. The head of cabbage should be elastic; if you press hard on the stalk, it may crunch. In addition, you need to monitor the smell and pay attention to traces of rot or mold. The richer the color of the leaves, the more beneficial the vegetable is - thanks to the large amount of anthocyanins, it helps the body cope with harmful external factors and serves as a preventive measure against infections.

To make a tasty and healthy purple cabbage salad, you need to buy fresh young heads of cabbage, in which the leaves are more tender, without coarse fibers. You can eat them with a minimum of additives: a dressing of oil with vinegar and a couple of cloves of garlic is enough. In addition, red cabbage can be eaten not only fresh: it can be pickled, baked, stewed, or canned for the winter.

Red cabbage salad - recipes with photos

Finding a suitable red cabbage salad recipe is easy, because the Internet offers many options, complete with step-by-step instructions, photos and video descriptions of each stage of preparation. Therefore, even novice cooks will be able to repeat the recipe for a delicious dish to please family members or guests. You can prepare a salad for the winter or eat it fresh, season it with oil, mayonnaise or garlic. This vegetable goes well with carrots, tomatoes, apples or corn.

For the winter

A recipe describing how to prepare red cabbage salad for the winter will help you preserve all the benefits of vegetables. During the cold season, it will be nice to get a jar of a snack that has a pleasant sour taste and a rich purple color. Added beets and various hot spices chosen at your discretion will add piquancy.

Ingredients:

• beets - half a kilo;
• red cabbage – 8 kg;
• bay leaf – 3 pcs.;
• horseradish root – 0.1 kg;
• garlic – 2 heads;
• water – 4 l;
• allspice – 20 peas;
• salt - glass;
• sugar - glass;
• 9% vinegar - 2 cups.

Cooking method:

1. Make a brine from water, sugar, salt and boil.
2. Coarsely grate the beets, add to the brine, mix with bay leaves and allspice, cook for 3 minutes.
3. Cool the brine.
4. Remove small heads of cabbage from the top leaves, cut into 8 pieces, and remove the stalk. Then chop it.
5. Place the cabbage strips into three-liter jars, sprinkling the layers with grated horseradish and garlic. Pour in brine.
6. Sterilize for a third of an hour, then seal and place the lids down until the jars have cooled.

Fresh red cabbage salad

The simplest salad with red cabbage does not require many ingredients; just a combination of cabbage leaves with garlic and olive oil dressing is enough. Lemon juice will add piquancy and citrus freshness to the dish. This light salad is a good snack for an afternoon snack or served as a side dish for meat or fish for lunch.

Ingredients:

• red cabbage leaves – 350 g;
• garlic – 4 cloves;
• olive oil – 50 ml;
• lemon juice – 25 ml.

Cooking method:

1. Chop cabbage leaves, squeeze garlic, mix. Lightly crush the straw with your hands to release the juice.
2. Season with oil, lemon juice, pepper and salt if desired.

With mayonnaise

Red cabbage salad with mayonnaise will be more satisfying and nutritious. However, if you are firmly against increasing the calorie content of your dish, try replacing mayonnaise with low-fat sour cream or plain yogurt. Then you will get a light dietary dish, suitable even for vegetarians. The original taste will appear thanks to the addition of fresh parsley and Crimean sweet onions.

Ingredients:

• red head of cabbage – 1 pc.;
• Crimean onion – 1 pc.;
• parsley - 2 sprigs;
• mayonnaise – 45 ml;
• wine vinegar – 10 ml;
• sugar – 3 g.

Cooking method:

1. Remove the top spoiled leaves with a bluish coating from the heads of cabbage and chop the remaining part. add a little salt, season with sugar, mash with your hands until the juice comes out.
2. Cut the onion into strips and marinate in a mixture of sugar and vinegar for 13 minutes. Then drain the liquid and squeeze carefully.
3. Chop the parsley and mix with the rest of the ingredients.
4. Salt, pepper, season the dish with mayonnaise or sour cream or yogurt.

With vinegar

Another simple recipe to repeat at home is red cabbage salad with vinegar. Green onions added there give the appetizer a brighter rich color and a piquant pungency, spicy taste and aroma. Before cooking, you will need to briefly marinate the shredded head of cabbage, then the final dish will be softer and more tender. An original solution would be to use pickled fruits in this recipe - pineapples, peaches or grapes will provide bright shades of taste.

Ingredients:

• red cabbage - half a kilo;
• green onions – 100 g;
• 3% vinegar – 125 ml;
• vegetable oil – 50 ml;
• sugar – 40 g;
• salt – 10 g.

Cooking method:

1. Chop the head of cabbage, sprinkle with salt, sugar, and vinegar.
2. Place the mixture on the bottom of the pan, heat it up, and let the mixture settle to the bottom. Then remove from heat.
3. Pour in oil, mix with chopped onion.
4. Cool the snack. To make the taste more piquant, you can add several cloves or a cinnamon stick to the vinegar.

With apples

The most common recipe is red cabbage salad with apple, which creates an unusual combination of the sweet and sour taste of fruits and the refreshing taste of vegetables. Any variety of apples will do: green ones add sourness, red ones add sweetness, and yellow ones add tartness. To add sophistication to the appetizer, walnuts are added to it and seasoned with an original sauce based on wine vinegar.

Ingredients:

• red cabbage – 0.3 kg;
• celery - stalk;
• apple – 1 pc.;
• wine vinegar – 40 ml;
• vegetable oil – 80 ml;
• sugar – 10 g;
• walnuts – 25 g;
• ground red pepper - a pinch.

Cooking method:

1. Chop the head of cabbage, cut the apple and celery into slices.
2. Make a sauce from whipped butter, vinegar, sugar, salt.
3. Season the dish with red pepper, mix with dressing, and garnish with walnuts.

With carrots

A salad made from red cabbage and carrots has a pleasant taste and a lot of vitamins. Its bright and rich color attracts attention and looks great on any table or photo. It is good to serve the appetizer with the addition of hot peppers, fresh ginger and green coriander to add a spicy spiciness and elegance to the aroma.

Ingredients:

• red cabbage – 0.4 kg;
• vinegar - glass;
• carrots – 1 pc.;
• fresh ginger – 40 g;
• hot pepper – 10 g;
• sugar - glass;
• coriander greens – 20 g;
• salt – 20 g.

Cooking method:

1. Grate the ginger and chop the pepper. Mix them with vinegar and sugar.
2. Grate the carrots, chop the head of cabbage, add salt.
3. Pour the marinade over the cabbage straws, cover with a plate and place under pressure for 3 hours. After this, rinse with water.
4. Mix the straws with carrots, spices, and marinate for a day in the refrigerator, covered. Serve with coriander leaves.

With tomatoes

To prepare a delicious and simple salad with red cabbage and tomatoes, you will need a minimum of ingredients, but in the end you will get a dish rich in vitamins. The piquant spiciness of cabbage leaves will be emphasized by the sweetness of tomatoes and bell peppers, and greens will add a spicy taste to the dish. A dressing of olive oil and lemon juice will provide a wonderful flavor.

Ingredients:

• red cabbage - half a head of cabbage;
• Crimean onion – ½ piece;
• tomato – 1 pc.;
• sweet pepper – 1 pc.;
• greens – 40 g;
• olive oil – 40 ml;
• lemon juice – 30 ml.

Cooking method:

1. Chop the head of cabbage and cut the onion into half rings.
2. Cut the pepper and tomato into cubes, chop the greens.
3. Make a sauce from olive oil and lemon juice, season all the mixed ingredients with it. Add salt and pepper if desired.

With egg

A salad with red cabbage and egg would be more satisfying: this dish is good to serve on a holiday table as an appetizer or as a hearty side dish for fish or seafood. The unusualness will be provided by the added wild garlic, which has a spicy-pungent taste. You can season the side dish with sour cream or mayonnaise, but it is better to mix them in equal proportions.

Ingredients:

• purple cabbage - half a kilo;
• egg – 2 pcs.;
• parsley - 3 stems;
• wild garlic – 2 leaves;
• sour cream – 20 g;
• mayonnaise – 20 ml.

Cooking method:

1. Chop the head of cabbage, add salt, and mash with your hands to release the juice. Then leave for a few minutes.
2. Boil the eggs, chop.
3. Cut the wild garlic into slices and chop the greens.
4. Mix all the products, add salt and season with a mixture of mayonnaise and sour cream.

With corn

The red cabbage and corn salad, which also includes carrots and boiled eggs, has a bright, unusual color. This delicious dish looks beautiful on a plate. There is no shame in serving it on a holiday or New Year's table, but the large amount of vitamins is an argument in favor of preparing it more often.

Ingredients:

• red cabbage – 0.4 kg;
• canned corn – 100 g;
• carrots – 1 pc.;
• eggs – 1 pc.;
• mayonnaise – 100 ml;
• dill - a bunch.

Cooking method:

1. Boil eggs, grate on a coarse grater.
2. Chop the cabbage head and rub with salt.
3. Coarsely grate the carrots and chop the dill.
4. Mix all ingredients, season with mayonnaise and salt.
5. Decorate with boiled egg slices.

With garlic

Red cabbage salad with garlic has a spicy kick. It is useful to eat it in the fall to protect the body from infections and colds, and to recharge with vitamins. The recipe is very simple and does not require the preparation of complex components. A classic dressing would be a mixture of olive oil and vinegar, but any odorless vegetable oil supplemented with pressed garlic will do.

Ingredients:

• red cabbage – 350 g;
• vinegar – 15 ml;
• olive oil -45 ml;
• garlic – 2 cloves.

Cooking method:

1. Chop the head of cabbage into thin strips, add salt and pepper. Then knead with your hands to release the juice.
2. Season a thin strip with a sauce made from oil, vinegar and crushed garlic.
3. Refrigerate the appetizer for a couple of hours before serving. If desired, you can decorate it with parsley, dill, cilantro or basil.

Delicious red cabbage salad - cooking secrets

To get a particularly tasty cabbage salad with a memorable appearance, you should listen to the advice of chefs:

1. To make cabbage leaves soft and not bitter, you need to chop them, add salt and grind them. Another way to drive away bitterness is to use hot water: pour it over the leaves and leave for a few minutes.
2. Before cooking, you need to remove the lower coarse leaves of a bluish color from the head of cabbage - they only contain coarse fibers.
3. When purchasing, it is better to choose dense small heads of cabbage that crunch when you press on them - they contain more vitamins.
4. Original salad dressings include cranberry juice, grated fresh horseradish, and chopped ginger. Liquid honey, lemon juice and balsamic vinegar will add piquancy to the dish. However, the more familiar classic options are refined vegetable oil with lemon juice and spices, or natural yogurt, low-fat sour cream or lean/olive mayonnaise.
5. Unusual additions to the snack would be fresh apples, ripe pears, walnuts or pine nuts. Celery, carrots, and citrus fruits go well with red cabbage. For greater expressiveness, add feta cheese, almonds, pumpkin or sesame seeds. More hearty ingredients include chicken, boiled tongue, smoked meat, and salted red fish.
6. You can decorate with fresh chopped herbs, boiled quail eggs or red beans.

Video

Red cabbage not only looks brighter than white cabbage, but also has a more remarkable composition. It contains a lot of anthocyanins - natural antioxidants that prolong youth, protect blood vessels, and prevent the occurrence of cancer. They give the vegetable a purple hue and a slight bitterness. Otherwise, the composition of white and red cabbage is similar, only the latter has harder leaves, as it contains more fiber. Red cabbage salads are healthy, look bright and appetizing, and have a pleasant taste with spicy notes. They can be included often in your diet, and you won’t get tired of them, since the recipes for these snacks are quite varied.

Cooking features

Even an inexperienced cook can prepare a red cabbage salad, but to make the appetizer tasty, you need to take several points into account.

• Not everyone likes the bitter taste inherent in red cabbage. There are several ways to get rid of it. One option is to salt the shredded cabbage, mash it well with your hands, and drain the juice. The second way is to pour boiling water over the chopped cabbage for 15–20 minutes. As a result, it will become not only sweeter, but also softer.
• Red cabbage should not be chopped coarsely. This vegetable contains a lot of fiber, and large pieces of it will be too tough, not very pleasant to chew, and more difficult for the body to absorb.
• When choosing cabbage for a salad, preference should be given to small heads of cabbage: they contain more vitamins.
• Remove the top leaves from a head of red cabbage before cooking. They are lethargic and sometimes very bitter.
• To preserve the bright color of cabbage, add vinegar or lemon juice to salad dressings.
• Most often, red cabbage salads are seasoned with vegetable oil mixed with apple or table vinegar, but there are many more options for suitable dressing. To add additional flavors, you can add mustard, nuts, lemon juice, balsamic vinegar, and honey to the sauce. The basis of the dressing can be not butter, but mayonnaise, yogurt, sour cream.

Red cabbage goes well with all vegetables, as well as corn, beans, green peas, eggs, nuts, meat and even herring, which makes it possible to prepare snacks from it that are not very similar to each other in taste, allowing the cook to experiment by changing their composition.

Simple red cabbage salad recipe

• purple onion – 100 g;
• table vinegar (9 percent) – 20 ml;
• vegetable oil – 40 ml;
• water – 40 ml;
• salt - to taste.

Cooking method:

• Mix water with two teaspoons of vinegar.
• Peel the onion, cut into thin half rings or quarter rings, place in the prepared vinegar solution, leave for 10–15 minutes.
• Wash the cabbage and remove the top leaves. Finely chop the vegetable, add salt, crush with your hands, leave for 5 minutes, drain the juice.
• Squeeze the onion and combine with cabbage.
• Mix the oil with the remaining vinegar and season the salad.

This version of red cabbage salad is one of the easiest to prepare. It can be served as an independent snack or instead of a side dish for meat dishes.

Red cabbage salad with garlic and sesame seeds

• red cabbage – 0.3 kg;
• garlic – 3 cloves;
• sesame seeds – 20 g;
• soy sauce – 20 ml;
• vegetable oil – 40 ml;
• apple cider vinegar (6 percent) – 10 ml.

Cooking method:

• Wash the head of cabbage, removing the top leaves. Dry with a kitchen towel, chop finely and place in a bowl.
• Boil water, pour boiling water over the cabbage, leave for 15 minutes, squeeze.
• Finely chop the garlic with a knife, add to the cabbage, stir.
• Combine oil, soy sauce and vinegar, whisk. You can add half a teaspoon of melted honey or sugar.
• Season the salad with the prepared liquid mixture, transfer to a salad bowl or onto a dish.
• Lightly fry the sesame seeds in a dry frying pan - this will enhance the nutty notes in their aroma.
• Sprinkle the salad with sesame seeds and serve.

This version of the red cabbage appetizer will appeal to fans of oriental cuisine.

Red cabbage salad with apple, celery and walnuts

• red cabbage – 0.3 kg;
• celery stalks – 100 g;
• apple – 0.2 kg;
• ground red pepper - a pinch;
• walnut kernels – 30 g;
• lemon juice – 40 ml;
• olive oil – 60–80 ml;
• sugar – 5–10 g;
• salt (optional) - to taste.

Cooking method:

• Finely chop the red cabbage and pour boiling water over it. After 15 minutes, drain the water and squeeze out the cabbage.
• Wash and peel the apple. Cut out the core. Coarsely grate the pulp, mix with a tablespoon of lemon juice, and add to the cabbage.
• Wash the celery stalks and remove any coarse fibers. Cut the celery into thin pieces and combine with the apple and cabbage.
• Mix the remaining lemon juice with pepper and sugar. Add oil, beat with a whisk.
• Season the salad with the prepared sauce and place it in a heap on a plate.
• Grind the nuts using a blender or masher and sprinkle them on the salad.

The unusual sweet and sour taste of this salad with spicy notes is mesmerizing. It will appeal not only to supporters of healthy eating.

Red cabbage salad with ginger and carrots

• red cabbage – 0.4 kg;
• carrots – 150 g;
• ginger root – 40 g;
• cilantro – 20 g;
• table vinegar (9 percent) – 100 ml;
• sugar – 100 g;
• water – 100 ml;
• salt – 20 g;
• chili pepper – 10 g;
• vegetable oil – 60 ml.

Cooking method:

• Dilute vinegar with water, mix with salt and sugar.
• Peel the ginger root and grate it.
• Remove seeds and membranes from the pepper and chop it as finely as possible.
• Add ginger and pepper to the marinade and stir.
• Chop the cabbage, pour in the marinade, cover with a plate, and place a jar of water on top. Put it in the refrigerator.
• After 3 hours, rinse the cabbage and let it dry.
• Peel the carrots, grate them for Korean salads, or cut them into thin strips.
• Mix with cabbage.
• Season the salad with oil.
• Before serving, garnish with cilantro leaves.

The salad according to this recipe turns out to be spicy and tastes like Korean snacks.

Red cabbage salad with tomatoes and bell peppers

• red cabbage – 0.3 kg;
• red onion – 75 g;
• tomatoes – 0.2 kg;
• bell pepper – 0.2 kg;
• fresh parsley – 20 g;
• fresh dill – 20 g;
• arugula – 20 g;
• lemon juice – 30 ml;
• olive oil – 40 ml;
• salt - to taste.

Cooking method:

• Shred the cabbage. Add salt, remember with your hands, leave for 10 minutes. Drain the juice.
• Peel the onion, cut into thin half rings, add to the cabbage.
• Remove the seeds from the pepper, cut into quarter rings, and add to the cabbage and onion.
• Wash the tomatoes and pat dry with a napkin. Remove the seals around the stems. Cut into thin slices. Add to other vegetables.
• Coarsely chop the greens and place in a container with the remaining ingredients.
• Prepare a dressing with lemon juice and olive oil. It can be salted and peppered.
• Dress the salad before serving and place in a beautiful vase.

To prepare this salad, you can use cherry tomatoes. It can be supplemented with halves of quail eggs, and add a spoonful of Dijon mustard to the dressing for piquancy.

Red cabbage salad with egg and corn

• red cabbage – 0.3 kg;
• chicken egg – 2 pcs.;
• canned corn – 100 g;
• fresh herbs, salt, pepper - to taste;
• mayonnaise - to taste.

Cooking method:

• Chop the cabbage as finely as possible, pour boiling water over it, and drain the water after 10–15 minutes. Give it a chance to dry.
• Hard-boil the eggs, cool under running cold water, peel, cut into small cubes, and add to the cabbage.
• Open the can of corn, drain the liquid from it, and pour the grains into the cabbage and eggs.
• Finely chop the greens and add to the rest of the ingredients. Green onions or wild garlic will fit very well into the recipe.
• Season the appetizer with mayonnaise.

The appetizer will acquire an interesting taste if it is supplemented with lightly salted herring or canned fish. Mayonnaise can be replaced with sour cream, but then it wouldn’t hurt to add a little mustard and lemon juice.

How to decorate red cabbage salad

The rich and noble color of red cabbage can be emphasized by properly arranging a salad made from it when serving. Below are several simple options for decorating such snacks.

• Any salad made from fresh vegetables looks brighter and fresher if it is laid out on lettuce leaves and decorated with sprigs of fresh herbs.
• Red cabbage goes well in color with contrasting yellow and orange produce. A salad made from it can be decorated with egg slices placed around the perimeter, boiled carrot roses, corn kernels, and lemon slices.
• The products included in the red cabbage salad can be arranged on a plate in sectors, alternating with the main ingredient. Pour the sauce into the center of the dish. This salad should be stirred after it has been served, so that guests have time to admire it.

By placing the red cabbage salad in glasses or bowls, you can serve it to the holiday table. This design option for snacks is considered modern.

Red cabbage salads have a unique taste, are attractive, easy to prepare and very healthy. If you are looking after your health, you should include them in your diet more often.

Many people bypass the healthy, vitamin-rich red cabbage because they don’t know where and how to use it. But from this cabbage you can prepare a variety of salads and side dishes. Red cabbage is less juicy than white cabbage, but that is why salads made from it remain crispy longer and will not lose their appearance and taste. I suggest preparing juicy, healthy red cabbage and carrot salad. What makes it especially interesting is the spicy sweet and sour dressing, thanks to which the salad turns out very tasty.

Ingredients

To prepare red cabbage and carrot salad we will need:
400 g red cabbage;
2 carrots;
4 tbsp. l. balsamic vinegar (can be replaced with 6% apple cider vinegar or 2 tbsp 9% vinegar);
4 tbsp. l. vegetable oil;
1 tbsp. l. honey;
1 tbsp. l. Dijon mustard;
salt - to taste.

Cooking steps

Add the prepared dressing to the red cabbage and carrot salad.

Red cabbage salad - general principles of preparation

Red cabbage? What is the difference between this product and the white cabbage we are all familiar with? Some may think that it is only in color, but this is not so. Red cabbage retains many times more minerals, iron, and calcium. Also, the amount of vitamin C is several times higher than that contained in its “white sister”. Anthocyanin gives cabbage its characteristic reddish color. This substance is able to restore the condition of blood vessels, increasing their elasticity. Red cabbage has a lot of benefits - it helps normalize the metabolic process, restores the activity of the digestive organs, and is used as a preventive measure for leukemia. As for cooking, red cabbage is not used as often as we would like. Housewives only occasionally prepare light salads with it, and often use it in brines. Nutritionists say that it is necessary to include this type of cabbage more often in your diet, as it can bring more benefits to humanity than white cabbage. In addition, these two products are prepared in the same way and there is no need to change your habits.

Red cabbage salad - preparing food and dishes

Stews, preserves, fries, pickles - all this can be done thanks to red cabbage, but this ingredient can be of great benefit when preparing light salads. Only in this case will the cabbage retain a large proportion of the substances it contains. By the way, the calorie content of cabbage is 24 kilocalories, which allows you to prepare low-calorie and light vegetable salads.

When cooking, cabbage is usually finely chopped with a knife, but there are those who prefer to grate red cabbage. In this case, it is better to choose a grater with large holes. There are even special sets of cabbage graters.

Red cabbage salad recipes:

Recipe 1: Red Cabbage Salad

Let's begin our acquaintance with interesting salads based on red cabbage with the simplest, but most pleasant-tasting salad. By the way, you can season this dish with either mayonnaise or vegetable oil. We will give an example of a healthier red cabbage salad dressed with oil.

Required ingredients:

• 500 g – red cabbage;
• 3 tbsp. l. - vinegar;
• 50 ml – oil;
• 2 teeth - garlic;
• a pinch of salt and black pepper.

Cooking method:

The cabbage should stand for a while in shredded form. First, finely chop, add salt and immediately add black pepper. Rub the cabbage thoroughly with your hands for a few minutes, it will turn out more tender. To make the dressing, mix oil and vinegar. You can use your favorite oil. Mix the specified amount of oil with vinegar, and press in the chopped garlic. The cabbage has stood for a while, released its juice, you can season it.

Recipe 2: Red Cabbage Salad with Oranges

In addition to cabbage and orange, the salad also uses potatoes. Agree, quite an extraordinary combination of ingredients. But it is precisely due to this technique that red cabbage salad acquires its unique and inimitable taste.

Required ingredients:

• 2 pcs. - potato;
• 300 g – cabbage;
• 1 PC. – red onion;
• 2 pcs. - orange;
• 2 tbsp. l. - olive oil;
• 100 g – lettuce leaves;
• 1 bunch – parsley;
• 2 tbsp. l. - vinegar.

Cooking method:

Let's deal with the cabbage first. Cut for salad, and then pour boiling water for 1 minute, strain and now rinse with cold water. Then you can proceed with the remaining ingredients. The boiled potatoes are cut into cubes, the red onion is finely chopped, and the peeled orange is cut into small slices. The dressing is prepared as follows: combine vinegar, preferably apple, olive oil, you can replace it with vegetable oil. Salt and pepper. Finely chop the lettuce leaves, combine with the rest of the ingredients, and pour the dressing on top. Before serving, mix the red cabbage salad and garnish with parsley. Parsley can also be chopped directly into the salad.

Recipe 3: Red Cabbage Salad with Cranberries

In addition to red cabbage, white cabbage is also added to this dish. Sweet and sour dressing combines these two components, forming a sophisticated and delicate salad. And what a taste the added cranberries add to the dish – perfection!

Required ingredients:

• 200 g – red cabbage;
• 200 g – white cabbage;
• 200 g – cranberries;
• 2 pcs. - apple.

Ingredients you will need to make the sweet and sour dressing:

• 1 tbsp. l. - sugar;
• 1 pinch – salt;
• 6 tbsp. l. – growth oil;
• 2 tbsp. l. – vinegar (apple).

Cooking method:

We cut the cabbages separately from each other. Sprinkle white cabbage with salt and squeeze lightly. Leave them for a couple of minutes. Peel the apple, only green fruits are useful for salads, and then cut into cubes. Wash the cranberries. Now that the ingredients are chopped and the red cabbage salad only needs dressing, you can start preparing that very sour dressing. Everything is very easy to prepare. Mix sugar and apple cider vinegar with vegetable oil, mix thoroughly with a fork until all the sugar has melted. We combine the cabbages, add apples and cranberries, add dressing and let the red cabbage salad brew for about an hour. During this time, the cabbage will soften and be able to absorb the juices of the dressing and cranberries.

Recipe 4: Red Cabbage Salad with Nuts

This salad can also be called vitamin-rich, since all the components of this dish have an inexhaustible supply of minerals and vitamins. Also, this salad will be very useful during fasting, during this period the body needs beneficial microelements more than ever.

Required ingredients:

• 300 g – cabbage;
• 30 g – horseradish;
• 100 ml – red wine;
• 50 g - nuts;
• 2 pcs. - apples;
• 5 tbsp. l. - lemon juice;
• sugar, pepper, salt.

Cooking method:

This time the apples are grated, just remove the core and leave the peel. The cabbage is finely chopped. You can put it in a colander, put it in boiling water for a couple of minutes, and then immediately pour cold water on it. Afterwards the cabbage is mixed with grated horseradish and apples. Afterwards, drain the juice from a whole lemon, add a pinch of sugar and salt and one spoonful of water. Pour the resulting consistency over the red cabbage salad. All that remains is to add wine and lightly sprinkle with black pepper. Garnish the salad with walnuts only before serving, as the kernels may soften.

Recipe 5: White cabbage salad with honey

It is very difficult to spoil the taste of red cabbage; all the ingredients used in the recipe are intended only to decorate the taste of the salad. This time, this task falls to liquid honey.

Required ingredients:

• 300 g – cabbage;
• 200 g – pears;
• 50 ml – honey;
• 100 ml – oil.

Cooking method:

The salad prepares very quickly. Pears are cut into strips, like red cabbage itself. For dressing, mix honey with olive oil and salt to taste. Simple, but incredibly delicious!

Red cabbage salad - secrets and useful tips from the best chefs

You can prepare fresh salads from red cabbage all winter, all thanks to the fact that this product is well stored in cool places.

To make cabbage leaves softer, chop them finely, then sprinkle with salt and use your hands to crush them well. In 10 minutes the leaves will become crisp and tender.

There is a second way - immerse shredded cabbage in hot water for 20 minutes. Then let the liquid drain thoroughly.

Add red wine to red cabbage salads, which will further highlight the color of the salad.