Salads with fresh cabbage are good at any time of the year. They are indispensable in the daily diet of children and people who adhere to the correct and healthy eating. Cabbage salads are rich in vitamins and microelements, they have a pleasant taste, and their preparation takes a minimum of time. Light, refreshing and juicy vegetable mixes with cabbage will complement a wide variety of side dishes, as well as meat and poultry dishes.

The undeniable advantage of salads with fresh cabbage is low cost and availability. Cabbage in both winter and summer is presented on store shelves in a huge assortment. For cooking, modern housewives use the following types cabbage: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.

The benefits and compatibility of various types of cabbage
In its raw form, all types of cabbage are in perfect harmony with products of both animal and vegetable origin. These vegetables are not compatible only with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body vitamins E, C and K, as well as ballast substances and folic acid. As additional components of salads from this cabbage can be: green apples, cranberries, carrots, beets, onion, cucumbers, zucchini, parsley, dill and other herbs.

No less popular Savoy cabbage. It is a source of vitamins E and B6. When stewed, Savoy cabbage has the best taste characteristics, but when fresh it is not inferior to most vegetables. It can be combined with carrots, cucumbers, radishes, herbs and herbs. Red cabbage is good for colds and flu, and goes well with pomegranate, blackcurrant, green beans, lettuce, sweet peppers, sour apples, and nuts. Other species are also beautiful in alliance with the listed components. And only cauliflower individual, it is most attractive in mixes of cereals and greens.

Choice of cabbage for salad

When choosing cabbage on the market, first of all, you need to pay attention to the appearance. Ideal vegetables with a beautiful light green, green or dark purple (in the case of red cabbage) paint, without damage, deep cracks, stains and rotten areas. When pressed, the cabbage should not be deformed, as a rule, such a defect indicates insufficient maturity. Soft and shriveled cabbage is not suitable for making salads. The optimal weight is 1-1.5 kg. The presence of a stalk is mandatory, its length varies from 3 to 5 cm. The leaves should fit snugly against the head of cabbage. The aroma is welcomed fresh, without foreign odors. On the cut, the cabbage should be clean, without dark brown blotches. The taste should be appropriate to the chosen type.

Salad dressings with fresh cabbage

Even a traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive meal, for this you just need to experiment with dressings. A classic dressing for a cabbage vegetable mix is ​​prepared on the basis of vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.

You can also prepare dressings according to the following recipes:
*natural yoghurt, mustard, lemon juice and salt;
* mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, minced fresh ginger, grated garlic and salt;
* olive oil, apple cider vinegar, mustard, dried minced basil, grated garlic, sugar, salt and ground black pepper;
*natural yoghurt, capers, mustard, lemon juice, salt and ground black pepper.

It's hard to imagine a more budget-friendly option. cold appetizer than fresh cabbage salad. From this uncomplicated vegetable, you can create a wide variety of dishes, from everyday to festive.

They will be not only tasty, but also very useful. Here are some of the most popular options. In addition to them - a detailed photo description of the recipe and videos of the cooking process.

Delicious fresh cabbage salad

A very interesting solution, using omelette pancakes instead of eggs in a vegetable salad, gives an amazing result! In addition, mayonnaise is not used here. Instead, there is a fresh and fragrant dressing of sour cream, mustard and garlic. It turns out incredibly tasty!

You can experiment: add a meat component to a cold dish in the form boiled chicken or ham.

Ingredients:

• young cabbage - 200 g;
• carrots - 100 g;
• garlic - 2 cloves;
• egg - 3 pcs.;
• milk - 50 ml;
• greens - to taste;
• sour cream - 100 g;
• mustard - ½ tsp;
• salt, ground black pepper - to taste.

Cooking steps:

Finely chop the young cabbage. Salt and mix with your hands. Let the fibers soften and the juice comes out.

Rub on coarse grater carrot. Attach to cabbage. Sprinkle with ground black pepper, salt. Mix well.

Mix milk with eggs, salt a little and beat with a whisk. Fry the omelette mixture in a frying pan with vegetable oil in the form of pancakes. Let them cool and cut into small strips. Add to vegetables.

Top the salad with finely chopped dill. Mix sour cream with mustard. Squeeze garlic cloves into this mixture.

Put in a salad bowl sour cream dressing, stir.

Salad of fresh cabbage and carrots with vinegar: a recipe like in the dining room

This is perhaps the easiest version of vegetable salad. But it fully possesses all the advantages of a full-fledged cold dish for regular use.

Routing This dish indicates the content of B, PP and C vitamins, minerals in the form of calcium, magnesium, phosphorus and iron. A low calorie content, less than 91 kcal per 100 g, makes this salad indispensable for diet food.

Have you also tried to repeat this common catering recipe at home? Did not work out? Or maybe it worked out, but not the way you would like? Try our recipe. The result will delight and satisfy you in all respects.

• cabbage - 600 g;
• carrots - 100 g;
• salt - 0.5 tsp;
• sugar - 1 tbsp. l.;
• table vinegar - 1.5 tbsp. l.;
• vegetable oil - 2-3 tbsp. l.

Cooking:

1. Shred the cabbage. Salt it and mix it with your hands. Place for 15 minutes in the refrigerator.
2. Grate carrots. Combine with cabbage.
3. Put salt and sugar, add table vinegar and unrefined sunflower oil. Mix well. Send the finished salad to the refrigerator for about half an hour.

Fresh cabbage salad with cucumber and tomatoes: recipe with photo

Very light, like a fresh spring breeze, the dietary salad, not without reason, claims to be the champion in cooking speed. And what a flavor!

Ingredients:

• Chinese cabbage 1 pc.;
• cherry tomatoes - 10 pcs.;
• cucumber - 1 pc.;
• dill and green onion to taste;
• olive oil - 50 ml.

Cooking:

1. Cut out a hard white core from each cabbage leaf. Roll the remaining green part into tubes and chop finely.
2. Cut a fresh cucumber into thin half rings. Attach to cabbage.
3. Divide the cherry tomatoes into four parts, also add to the salad.
4. Cut the green onion, finely chop the dill. Attach to the rest of the vegetables.

Salt according to your taste, season with olive oil. Mix thoroughly.

Vitamin salad with cucumber (delicious dressing)

Fresh, healthy, tasty, light, fragrant... And that's all about it, about fresh cabbage salad with cucumber. It owes its dizzying taste to the original vegetable oil dressing with the addition of lemon juice and honey. Fresh ingredients provide an abundance of vitamins and minerals.

• white cabbage - 300 g;
• cucumber - 2 pcs.;
• bell pepper - 1 pc.;
• cuttings celery - 1 pc.;
• green seasonings to taste, onion, dill, cilantro, parsley, dill;
• salt;
• lemon juice, lime juice or apple cider vinegar;
• honey - 1 tsp;
• black allspice;
• olive or sunflower oil - 2 tbsp. l.

Cooking:

1. Finely chop the cabbage. Fetus bell pepper cut into strips. Chop the celery stalk and cucumber. Finely chop the greens. Use any fresh seasonings to your taste, the dish will only be more aromatic. Mix all the ingredients in one bowl, salt.
2. Make a dressing with vegetable oil, lime or lemon juice, ground black pepper, and honey. Pour over the dish and mix well.

Delicious cabbage salad without vinegar

No wonder this dish got its name with a chronological bias. If you have certain skills, it is quite possible to prepare it within this period. After all, there are few ingredients, the operations are not time-consuming, and the result is striking in its delicious taste and aroma.

To a large extent, it is achieved due to spicy dressing. Contained in its composition lemon acid plays the role of a marinade. Therefore, the salad does not lose quality on the second day. On the contrary, it acquires a pleasant specific taste.

• 1 small head;
• 4-5 green onion feathers;
• 30 g dill;
• 0.5 tsp salt;
• 4-5 art. l. vegetable oil;
• 1 st. l. lemon juice;
• 1 tsp Sahara;
• ¼ tsp pepper.

Cooking steps:

Chop the head. Young cabbage of an early variety is best suited for preparing a salad. Its leaves are softer and juicier. Are there only late winter varieties on the shelves? Do not despair. Use what is. Simply cut more thinly, sprinkle with salt and knead properly with your hands until the juice appears. As a last resort, you can crush the cabbage crumbs with a pestle.

Finely chop the green onion, chop the dill.

Pour lemon juice into vegetable oil, add salt, granulated sugar And ground pepper. Mix thoroughly. Refueling is ready! Pour it into a salad bowl and stir.

Did you like the gas station? You can use it to prepare any vegetable salads.

With bell peppers, carrots and vinegar

Do you want to prepare a quick, crispy and juicy snack for your daily diet or holiday menu? Then this recipe is for you.

You can fill the dish with any vegetable oil, olive, sunflower or linseed. Use on health! And may a joyful mood always reign at your table!

Ingredients:

• white cabbage - 0.5 kg;
• carrots - 1-2 pcs.;
• onion - 1 pc.;
• sweet pepper - 0.5 pcs.;
• table vinegar 9% - 1 tsp;
• salt to taste;
• vegetable oil.

Cooking:

1. Cut the onion into thin half rings. Finely chop the head of cabbage. Combine vegetables in one bowl. Salt and mix with your hands.
2. Grate carrots on a coarse grater, Bell pepper cut into slices. Add to onions and cabbage.
3. Season with vinegar and vegetable oil, salt to your taste.
4. Mix thoroughly.

Fresh cabbage salad with smoked sausage and corn

What criteria are determining for a dish to fall into the category of festive ones? Outstanding taste and original appearance. This salad deserves to be in the center of a festive feast. It is not only tasty and nutritious, but also quite light.

And to give the dish external originality is within the power of any hostess. Place it in a beautiful dish, decorate with greenery and holiday dish ready!

• cabbage - 250 g;
• half-smoked sausage - 200 g;
• boiled rice - 5 tbsp. l.;
• eggs - 5 pcs.;
• canned corn - 1 can;
• mayonnaise - 2-3 tbsp. l.

Cooking:

1. Shred the cabbage.
2. Cut the sausage into cubes.
3. Boil hard-boiled eggs. Chop them into cubes.
4. from a jar with canned corn drain the liquid.
5. Combine all ingredients.
6. Season with mayonnaise and mix thoroughly. Decorate with greens.

Cabbage salad, crab sticks, corn, cucumber

From the simplest and most healthy products, in just five minutes, prepare a delicious salad according to the recipe below. This is one of the snack options described earlier. Fans of vegetables, and admirers of crab sticks, and simply adherents of tasty and healthy food will be satisfied.

• 250 g of young cabbage;
• 2 medium cucumbers;
• 50 g green onions;
• 240 g crab sticks;
• 280 g of corn;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Getting Started:

1. young white cabbage chop as thin as possible. Is young far from young? Use Beijing.
2. Finely chop fresh cucumbers, chop green onion feathers.
3. Crab sticks cut into cubes.
4. Combine all ingredients in one bowl, add corn. Salt, season and stir. As a dressing, you can use homemade or store-bought mayonnaise. With vegetable oil, this salad will also be good.

Delicious, tender with chicken fillet - an instant recipe with a photo

Harmonious combination chicken meat, cream cheese, sweet corn and crispy cabbage creates a stunning effect of freshness and novelty. In addition, this dish has the optimal ratio of proteins, fats and carbohydrates. Try it!

• white cabbage - 0.5 kg;
• cheese hard varieties- 150 g;
• chicken fillet- 1 PC.;
• canned corn - 200 g;
• salad mayonnaise to taste;
• salt - 1/4 tsp

Cooking:

1. Finely chop the cabbage. Use loose and juicy heads of early and medium varieties.
2. Boil the fillet chicken breast in salted water for 20 minutes. To improve the taste of meat, add onions and carrots to the broth. Cut the boiled chicken fillet into strips or tear with your hands into fibers.
3. Mix cabbage and meat, add canned corn.
4. Grate a piece of hard cheese on a fine grater. Add to salad bowl.
5. Salt and season with mayonnaise.

Salad "Tenderness" with apples

Vegetarian salad from cabbage with an apple will not only make up for the vitamin deficiency, but also protect against excess calories. After all, it contains only vegetables and fruits! And the use of different varieties of apples makes it possible to vary the taste. ready meal.

Ingredients:

• fresh young cabbage - 200 g;
• apple - 1 pc.;
• onions - 1 pc.;
• carrots - 1 pc.;
• parsley;
• dill;
• lemon juice - 1 tsp;
• salt to taste;
• sunflower oil.

Cooking:

1. Cut young cabbage into thin strips.
2. Remove the core from the apple. Cut it into thin slices. Is the rind too thick and tough? Remove it before cutting the fruit.
3. Cut the onion into small cubes.
4. Grind the carrots through a large grater.
5. Place cabbage and onion in a salad bowl. Salt, add lemon juice. Mix well.
6. Add grated carrots and apple slices. Add chopped greens: dill and parsley.
7. Season with vegetable oil and mix thoroughly.

Salad of fresh and seaweed

The highlight of this salad is an unexpected combination of white cabbage and seaweed. This combination creates a light, juicy, but very unusual taste. Do not forget about the benefits of seaweed. Her contribution in the form of an additional portion of iodine will have a beneficial effect on your body.

Ingredients:

• 500 g of young white cabbage;
• 200 g seaweed;
• 4 eggs;
• 2 tbsp. l. mayonnaise;
• half an onion;
• salt and pepper to taste.

Cooking:

1. Chop up the cabbage. Salt, remember a little with your hands, let the juice come out.
2. Finely chop the onion and eggs.
3. Chop strips of seaweed to get a smaller fraction.
4. Mix all ingredients. Season with mayonnaise.

Salad with fresh cabbage, green peas and egg

The advantage of cold appetizers from cabbage is their versatility and variability. Without compromising the taste of the finished salad, you can replace the main ingredient with red cabbage, and mayonnaise dressing with sour cream or vegetable oil.

• cabbage -300 g;
• egg - 3 pcs.;
• green peas - 100 g;
• cucumber - 1 pc.;
• dill, onion - 1 bunch;
• mayonnaise - 2 tbsp. l.;
• salt - to taste.

Cooking steps:

1. Shred the cabbage.
2. Finely chop a fresh cucumber.
3. Chop the dill and onion feathers.
4. Boil hard-boiled eggs, chop them.
5. Drain the liquid from the canned green peas.
6. Mix all ingredients in a salad bowl. Salt, season with mayonnaise, sour cream or vegetable oil, mix thoroughly.

Do you want to give the dish a festive look? Place it inside the serving ring, tamp lightly. Carefully remove the form. Decorate the formed salad with herbs.

How to cook a salad with white cabbage, beans and croutons

Do you think cabbage salads are always an example of a low-calorie dish and a standard proper nutrition?

I hasten to please lovers of high-calorie food and shock adherents of the diet menu with the recipe for this magnificent salad. Yes, it is quite fatty and nutritious. But how can you deprive yourself of the pleasure of delicious food? Just reduce the dose.

• red beans - 200 g;
• pork meat - 350 g;
• onion - 1 pc.;
• carrots - 2-3 pieces;
• fresh white cabbage - 150 g;
• garlic - 5-6 cloves;
• White bread;
• mayonnaise - 3 tbsp. l.;
• sunflower oil for frying - 100 g.

Step by step recipe:

Cut lean pork into cubes, fry in a pan in vegetable oil.

Chop the onion, attach to the meat. Also lightly fry. Put the fried foods in a salad bowl.

Grind carrots through a large grater. Fry it in vegetable oil. Add to meat with onions.

Finely chop fresh white cabbage. A juicy vegetable of early varieties can be used fresh in a salad. Just salt and remember with your hands. Later and tougher varieties should be fried in vegetable oil, like the rest of the ingredients. Add to salad bowl.

Attention! Try to use the minimum amount of vegetable oil for frying the ingredients. After all, this method of preparing the components of the salad provides its high fat content. And this quality creates an additional load on the liver of the consumer.

Squeeze garlic cloves through a press. Stir. Boil red beans in salted water. It will take about two hours to bring it to readiness. Put in a salad bowl with the rest of the ingredients.

Dress the salad with mayonnaise. Stir gently. Cut white bread into cubes. Fry them in sunflower oil until golden brown. Add to salad mixture, stir.

Keep the finished dish in the refrigerator for 3-5 hours. It will infuse, the crackers will be saturated with aromatic dressing. You can put it on the table and receive admiring compliments.

Lenten diet salad "Spring" with radish: a recipe for weight loss

Delicious low-calorie spring vegetable salad. Combine its components to your taste. Increase or decrease the amount of one or another ingredient. This will not harm the quality of the food. After all, all the products used are fresh, tasty and equally healthy.

Ingredients:

• young cabbage - 300 g;
• radish - 150-200 g;
• fresh cucumber - 150 g;
• cherry tomatoes - 100 g;
• green onion - 40 g;
• dill - 1 bunch;
• lemon or lime juice - 20 ml;
• honey - 1-1.5 tbsp. l.;
• olive oil - 4 tbsp. l.;
• sweet mustard - 1 tbsp. l.;
• salt to taste.

Step by step preparation:

1. For cooking salad dressing add salt, mustard, honey and olive oil to the lemon juice. Whisk with a whisk until the solids are completely dissolved.
2. Chop the cabbage, cut the radish, cucumber and tomatoes. Finely chop the green onions and dill.

Pour in the dressing. Mix thoroughly.

Korean cabbage with radish and garlic - a delicious, spicy winter snack

In the wake of the popularity of Asian cuisine, almost no dish is complete without its oriental remake. Kale salad is no exception. Add spices to it in the form of radish, vinegar, pepper, even more salt and seasonings.

Get a dish stylized as a Korean salad. In our recipe, it is subjected to daily pickling. In ethnic Korean cuisine, vegetables are fermented.

• 1/2 medium cabbage;
• 2 large carrots;
• 1 large green radish;
• 4-6 garlic cloves;
• 3 tsp salt;
• 1 st. l. Sahara;
• 4 tbsp. l. table vinegar;
• 100 ml of vegetable oil;
• 0.5 tsp ground coriander (hops-suneli or seasonings for Korean carrots);
• 0.5 tsp red hot peppers- optional.

Step by step recipe:

1. Cut the cabbage into large pieces. Fill with boiling water. It should completely cover the vegetable slices. Cover with a plate. Leave on for about 10-15 minutes.
2. Cut carrots and green radish into strips. Chop the garlic cloves into thin slices.
3. Drain water from cabbage. Add carrots, radish and garlic to it. Sprinkle salt, sugar, dry seasonings. Pour in table vinegar.
4. Warm up vegetable oil. Use a microwave oven for this purpose. gas stove. Pour hot oil over salad. Stir gently.

Let it stand at room temperature for several hours. Then put it in the refrigerator for a day. Are all the ingredients well marinated? You can eat!

Panicle with beets

What explains such a specific name for a light vegetable salad? For people who are actively involved in getting rid of extra pounds, this is no intrigue. IN raw vegetables contains hard dietary fiber. It is they who clean the inner surface of the intestines with the effectiveness of this household equipment.

Are you familiar with overweight problems? This is not a reason to refuse a delicious and very healthy salad. In one plate you will find a storehouse of vitamins and minerals!

Ingredients:

• 0.5 head of cabbage;
• 1 small beet;
• 2 carrots;
• 1 clove of garlic;
• salt pepper;
• sunflower oil.

Step by step recipe:

1. Cut the cabbage into strips.
2. Grate raw beets and carrots on a coarse grater or use a special device for Korean carrots.
3. Grind garlic with a press or grate on a fine grater.
4. Mix all the ingredients, salt, add pepper, season with sunflower oil.
5. Let the salad sit for about 15 minutes.

With onions, carrots and vinegar

How to create a full-fledged dish from the point of view of usefulness and nutritional value from 2-3 ingredients? Quality fresh produce, personal commitment and a few simple operations. Culinary initiative is welcome!

kg Carbohydrates: 8.75 g

60 min. Video recipe Print

Almost all fresh cabbage salads are classified as dietary dishes and are low in calories. Depending on your own preferences, you can use any kind of vegetable oil, sour cream, yogurt or mayonnaise as a dressing.

A good effect is the use of combined dressings. Dilute mayonnaise with yogurt or sour cream. The taste of the dish will soften and acquire freshness.

In addition to the traditional store-bought dressings and seasonings from the recipes presented above, we offer several more mouth-watering options.

Homemade mayonnaise - quick and tasty

Are you prejudiced against store-bought mayonnaise? Master the Recipe home cooking this delicious condiment. This is not a troublesome business, even novice housewives are quite capable of doing it.

Take the ingredients:

• lemon juice - 2 tbsp. l.;
• salt - 0.5 tsp;
• sugar - 0.5-1 tsp;
• black pepper - 0.5 tsp;
• mustard - 2 tsp;
• 2 eggs;
• refined vegetable oil - 300-350 ml.

Cooking:

1. Squeeze out the juice from the lemon. Salt, add sugar and ground pepper.
2. Add mustard, beat in eggs.
3. Pour in vegetable oil.

Beat the mixture with an immersion blender. To do this, place it in a vessel with a mixture of components. Let the blender cap cover the egg yolk. Do not tear it from the bottom of the vessel until the composition is beaten to half. Then move it to the second yolk. Do not turn off the blender until a thick homogeneous mass is obtained.

1. For better whipping, the temperature of the ingredients should not differ from room temperature.
2. It is acceptable to use a mixture of sunflower and olive oil. Do not exceed the proportion of olive oil more than 20-25 percent. It gives mayonnaise a bitter taste.

Prefer a thinner mayonnaise? Dilute it with 1-2 tablespoons of warm water and whisk again. Or reduce the amount of vegetable oil in the recipe.

French salad dressing

The use of such a filling provides the usual vegetable dishes unexpected taste metamorphoses. You can use at your discretion different kinds mustard, vegetable oil and vinegar. Calorie seasoning - 478 kcal.

Ingredients:

• olive oil - 3 tbsp. l.;
• natural vinegar 6% - 1 tbsp. l.;
• honey - 1 tsp;
• mustard with whole grains - 1 tsp;
• garlic - 1 clove;
• salt - 0.5 tsp.

Cooking:

1. Finely grate the garlic cloves. Put in a jar.
2. Add mustard, honey and vinegar. Salt. Pour in the olive oil. Close the jar with a lid. Shake vigorously until the ingredients are completely mixed.

Come to our page, actively use the recipes. Send them to your friends and followers on social networks. And be healthy!

White cabbage salads are a great solution for those who want to diversify their diet. This vegetable has an excellent cleansing effect and fits perfectly into the diet menu.

The main ingredient is fresh cabbage, is always at hand for any hostess. However, all other products that make up the dishes can be found in your kitchen, and if not, you can buy it at the nearest supermarket.

I make all cabbage salads according to the principle - fast, simple and healthy. And as a dressing, I often use homemade sauces. After all, the taste of the finished dish is largely determined by the dressing, which can turn even the simplest food into a masterpiece.

To be convinced of what has been said, it is worth trying, and in order to try, you need to cook. I really hope you enjoy my recipes, but first I want to remind you:

Season salads with cabbage just before serving. Otherwise, they become watery, lose their appearance and taste.

Salad with cabbage and tuna great way satisfy hunger quickly and tasty. It contains a powerful vitamin complex and a sufficient amount of protein. In addition, fiber, which is part of whole grain bread, adds benefits.

The salad turns out not only tasty, but hearty and tender, largely due to canned fish and fermented milk dressing.

Ingredients:

• fresh cabbage - ¼ medium size,
• arugula - a handful,
• canned tuna in c / juice - ½ can,
• whole grain bread (or homemade crackers),
• salt, ground black pepper - to taste

For refueling:

• 10% sour cream or natural yogurt - 2 tbsp.

Cooking:

Step 1. Cut the cabbage into thin strips, and tear the arugula with your hands.

You can use any greens, but it is arugula that gives the salad a piquant taste.

Step 2. Randomly break the bread into small pieces, add some to the salad, leave the rest to decorate the finished dish.

Bread rolls can be replaced with homemade crackers.

Step 3. We take out the tuna from the jar and cut it into pieces manually (or with a knife).

Step 4. Put the prepared ingredients in a salad bowl. Before serving, season with sour cream or yogurt, salt and pepper and mix everything well.

Step 5. Decorate the salad with chopped bread or crackers.
That's all! With a minimum of effort, you will get a fairly satisfying dish that will appeal to even picky gourmets.

Calculation of KBJU in 100 g.

Cabbage salad with carrots and vinegar, as in the dining room

Even the simplest dish, with a minimum set of ingredients, can be made delicious by knowing the secrets of its preparation. This is exactly what is served in the dining room. If you had to try it and you liked it, then there is nothing easier to cook the same at home. How? See.

Looks very appetizing, right? The beauty of this salad is that it can be served with almost any main course for lunch or dinner.

Simple salad with white cabbage and cucumber

Fresh cabbage, cucumbers and bell peppers are the perfect combination for a vegetable salad. Each of them is a storehouse of vitamins and useful trace elements, and together they give a charge of vivacity and health.

The dish is prepared in minutes from simple and quite affordable vegetables. Salad will help to be in good shape and ensure a slender figure.

Ingredients:

• fresh cabbage,
• fresh cucumbers - 2 pcs.
• dill greens - 1 bunch,
• garlic - 2 cloves,
• fresh bell pepper - 1 pc.

For refueling:

• olive oil - 2 tbsp.
• vinegar 70% - 1 dl
• sugar - 0.5 tsp
• salt - 1 tsp
• black pepper - to taste

Cooking:

Step 1. Thinly chop the cabbage, add a little salt and lightly shake it with your hands so that it becomes softer and gives a little juice

Step 2. Cucumbers and bell peppers cut into thin strips.

Things will go faster if you use a grater for slicing cucumbers and peppers.

Step 3. Finely chop the dill and garlic with a knife.

Step 3. For dressing: in a separate bowl, mix olive oil with vinegar and spices until salt and sugar are completely dissolved.

Step 4. Before serving, season the salad with sauce and mix well.

When preparing a dish, pay attention to dressing and try not to miss anything. It plays an important role in making vegetable salad even more delicious.

Calculation of KBJU in 100 g.

Salad with fresh cabbage and corn for every day

This salad is one of my family's favorites. Cheese, corn and eggs, combined with fresh cabbage and tomatoes, can saturate the body no worse than any meat dish.

Such a salad can be eaten as an independent dish and, at the same time, remain full and satisfied. I hope you like it and take its rightful place along with regular salad from fresh cabbage.

Ingredients:

• young cabbage - ¼ medium size,
• chicken eggs - 3 pcs.
• hard cheese - 100 g.
• corn - 200 g.
• cherry tomatoes - 7 pcs.
• salt, black pepper, sesame seeds - to taste.

For refueling:

• sour cream 10% - 2 tbsp.
• mustard - 2 tsp
• raw egg yolk - 1 pc.

Cooking:

Step 1. Cut the cabbage into thin, not very long strips.

Step 2. Divide the cherry tomatoes into quarters and send them to the cabbage. For salad, you can use ordinary tomatoes, cutting them into small slices.

If desired, the seeds with juice can be removed from the tomatoes and cut into cubes. It will not affect the taste of the dish.

Step 3. Divide the pre-boiled eggs into proteins and yolks. We cut the protein into cubes and send it to the salad, and leave the yolk to prepare the dressing.

Step 4. Grate the cheese and add to the rest of the ingredients. We also spread the corn from the jar there, not forgetting to drain the liquid before that.

Step 5. For dressing: grind the yolks into small crumbs, after which we set aside one teaspoon to decorate the finished salad. In the rest, add sour cream with mustard and mix everything well until smooth.

Step 6. Put the dressing in the salad, add spices to taste and mix everything gently.

Before serving, garnish with a crumbled egg yolk and, if desired, add a pinch of sesame seeds.

Calculation of KBJU in 100 g.

Delicious white cabbage salad with apple

Fresh cabbage and apples are recognized leaders in the content of vitamins and useful microelements. And if you add dietary cheese to this duet, mmm-m-m ... you will discover a new, unique taste.

This refreshing cabbage salad will keep you awake all day long. Raisins in it - like a cherry on a cake - give the dish sophistication and original taste.

Ingredients:

• young cabbage - 1/4 medium-sized fork,
• feta or brynza cheese - 150 g.
• raisins - 50 g.
• apple - 1 pc.
• parsley - a small bunch

For refueling:

• lemon juice - 2 tbsp
• mustard - 2 tsp
• olive oil - 2 tbsp.

Cooking:

Step 1. Shred the cabbage into small (or medium-sized) straws and put in a salad bowl.

Step 2. Cut the apple into small cubes or straws (just not on a grater!) And send it to the cabbage.

If the peel of an apple is hard and rough, it can be peeled.

Step 3. We cut the fetax into cubes, chop the greens, add them to the salad along with the raisins.

Cheese must be salty.

Step 4. Prepare the dressing: in a separate container, mix lemon juice, oil, mustard. Mix until smooth.

In our case, there are raisins, which add sweetness to the salad. But if you are preparing a salad without raisins, add a little honey to the dressing.

Before serving, dress the salad with dressing and mix everything gently. Transfer to serving bowls and sprinkle with sesame seeds, if desired.

Calculation of KBJU in 100 g.

Cabbage salad with bell peppers, carrots and vinegar

Juicy, bright, fragrant! ... This is exactly what a salad of fresh white cabbage, bell pepper, carrots and onions turns out to be. I like that it can be eaten both immediately after cooking, and make a blank that is perfectly stored in the refrigerator for up to 7 days.

The presented salad recipes for every day are only a small part of what can be prepared from fresh white cabbage. You may want to create your own, unique recipe for delicious and healthy dish. So - create, enjoy and be healthy!

White cabbage salad is a traditional and beloved dish that has long been a frequent guest on the table. There are plenty of ways to prepare it! We eat cabbage raw, and boil, and fry, and sour, and even squeeze juice ... Therefore, there are a lot of cabbage salads!

Due to the fact that cabbage is boldly combined with almost all products known to man, salad variations can be found (or invented on your own!) Enough. Both for the everyday menu and for festive table, as well as for diet days or to saturate with strength after an illness - cabbage can be used in any situation.

It should not be forgotten that cabbage is the only product in which the amount of ascorbic acid increases as a result of heat treatment! Those. in a stewed, boiled state, it is more useful than fresh.

Although most well-known and proven salad recipes are prepared from fresh cabbage, the taste and benefits of this remain quite high. We offer assorted traditional and exotic cabbage salads.

How to cook cabbage salad - 15 varieties

Traditional - because it is familiar to everyone, and Slavic - because it consists of vegetables that are grown in the temperate climatic latitudes of Russia.

Ingredients:

• Cabbage - 1 kg;
• Carrots - 0.3 kg;
• Onion - 1 pc;
• Greens (to taste) - 1 bunch;
• Salt - 0.5 tsp;
• Sugar - 1 tsp;
• Vinegar - 1 tbsp;

Cooking:

Peel the cabbage from the upper integumentary leaves, rinse with running water and finely chop.

Peel, wash and grate the carrots on a Korean (or any other) grater.

Finely chop the greens and onion.

Mix cabbage, carrots, greens in a large container and knead / grind with your hands until juice appears. Now leave the food for 30 minutes so that even more juice appears. And only then add salt, sugar, olia and you can serve it to the table. Bon appetit!

When summer is in full swing, you really want a fresh, crispy and fragrant salad! Cabbage with tomatoes is the perfect tandem. It does not take long to cook, but is eaten with pleasure by everyone.

Ingredients:

• Cabbage - 1 kg;
• Greens (parsley, dill, cilantro, etc.) - 1 bunch;
• Onion - 1 pc;
• Apple cider vinegar - 1 tbsp;
• Salt, sugar - to taste;
• Sunflower oil - 2-3 tbsp.

Cooking:

Wash the cabbage, dry and chop. Knead with your hands to release the juice, and let stand for 15 minutes. If you add salt and sugar at once, the juice will appear faster.

Wash the tomatoes, dry them, cut off the stems and cut into cubes.

Finely chop greens and onion.

Mix vegetables and herbs and season with vinegar and oil. Now you can serve it to the table!

If the number of tomatoes is made large, the salad will turn out even more elegant.

The aroma and bright colors of this salad will make even a sad person smile! This is a real fireworks of summer!

Ingredients:

• Cabbage - 1 kg;
• Tomatoes yellow and red - 0.5 kg;
• Sweet yellow-red pepper - 3 pcs;
• Greens - 1 bunch;
• Yalta onion (red) - 1 pc;
• Salt / sugar - to taste;
• Apple cider vinegar - 1-2 tablespoons;
• Sunflower oil - 3-4 tbsp.

Cooking:

Wash the white cabbage, remove the top leaves and chop finely.

Add salt / sugar and rub the cabbage with your hands.

Cut the tomatoes into cubes, pepper - into strips.

Finely chop greens and onions.

When the juice comes out in the cabbage, add the rest of the vegetables and herbs to the container, and season the salad with vinegar and oil.

Cucumber is a great addition to this salad.

When cutting sweet peppers, try to direct the knife not perpendicularly, but at an angle to the surface of the pepper. So the cut is wider and the pulp is larger, which means that the aroma and taste of pepper is more pronounced.

In Korean, housewives can cook not only carrots, but also cabbage. By the way, there is also a place for carrots in this salad.

Ingredients:

• Cabbage - 1 kg;
• Carrots - 0.5 kg;
• Sugar - 100 g;
• Sunflower oil - 100g;
• Salt - 1.5 tablespoons;
• Water - 100 g;
• Red ground pepper - 1 tsp;
• Coriander - 1 tsp;
• Acetic essence (70%) - 2 tbsp.

Cooking:

Cut the prepared cabbage into 2x2 cm squares.

Grate carrots on a Korean grater.

Mix water + salt + sugar + olive oil + spices in a container and bring almost to a boil.

In a wide saucepan, lay out alternating layers: cabbage - carrots and pour each layer with the finished marinade. When all the cabbage is used - cover with a clean plate and put oppression (you can use a bolon with water).

Leave for the night - and by the morning the kaputa is ready in Korean!

Kale salad according to this recipe is a godsend for economical hostess! There is nothing overseas here - only a standard set of ingredients for sauerkraut. But…

Ingredients:

• Cabbage - 3 kg;
• Carrots - 1 kg;
• Sweet pepper - the more, the tastier!
• Water - 1 l;
• Salt - 1.5 tablespoons;
• Sugar - 1 tbsp.;
• Sunflower oil - 1 tbsp.;
• Vinegar - 2/3 cup;
• Cumin - 1 tbsp.

Cooking:

Chop the cabbage, grate the carrots, cut the pepper into rings. Mix all vegetables in a bowl and add cumin.

Boil water separately, add salt, sugar, butter. When the brine boils again - remove the gas and pour in the vinegar.

Tightly lay the cabbage mixture in a container periodically pour hot brine. Put oppression on top on a plate. The cabbage will be ready when the brine has completely cooled!

A minimum of components of this salad does not spoil its rich taste and benefits at all!

Ingredients:

• Cabbage - 2.5 kg;
• Beets - up to 1 kg;
• Hot pepper - 1-2 pcs;
• Salt - 1 tablespoon;
• Vinegar (9%) - 1 tbsp.

Cooking:

Cut the head of cabbage into 4-5 parts along the stalk. Carefully cut off the stalk, but do not disassemble the cabbage into leaves.

Cut the beetroot into strips, pepper into rings.

Do not choose seeds in pepper - they contain a maximum of aroma and taste!

Put all the vegetables in an enameled (not metal!) pan.

Boil 1.5 liters of water with salt, pour in vinegar and immediately (!) Remove from heat. Pour vegetables with almost boiling marinade, cover with a plate and put oppression (bolon with water). Keep the cabbage up to 4 days at room temperature - and you're done!

Cabbage has always been famous for its ability to saturate the body and at the same time remove all unnecessary substances (slags, toxins, etc.). While on a diet, this is an indispensable product. How to please yourself with a delicious and low-calorie salad - see here:

Ingredients:

• Cabbage - 300 g;
• Fresh cucumber - 200 g;
• Green onions - 1 small bunch;
• 1 can of canned corn;
• Sunflower oil - 2 tablespoons;
• Vinegar - 1 tbsp;
• Salt - to taste.

Cooking:

Finely chop the cabbage, knead it well, season with vinegar and salt and leave to marinate.

Cut cucumber and onion.

Mix all vegetables, herbs, add canned corn and season with oil.

Cabbage is a versatile product and goes well with almost everything. You can quickly please your guests with an amazing salad if you cook this:

Ingredients:

• Cabbage - 300 g;
• Smoked sausage - 200 g;
• Bow - 1pc;
• Mayonnaise - 4-5 tablespoons

Cooking:

Chop the cabbage, cut the sausage into strips, finely chop the onion.

Mix everything and season with mayonnaise.

It is advisable to let this salad stand for 30 minutes in the refrigerator - so the taste will become more saturated.

Actually, Beijing is a white cabbage, only with more delicate leaves. That is why it is often used in the preparation of salads and gives dishes a delicate, refined taste.

Ingredients:

• Cabbage - 1 kg;
• Smoked sausage without lard - 200 g;
• Eggs - 3 pcs;
• Sour cream and mayonnaise - 3 tbsp each

Cooking:

Cut the cabbage, removing the dense parts of the stems from the leaves.

Boil eggs and cut.

Cut sausage into small pieces.

Mix everything and season with sour cream-mayonnaise sauce. You can salt to taste.

This classic salad from Chinese cabbage. The recipe can be supplemented with canned corn or green peas, crab sticks, canned pineapple, fresh cucumber and other research.

From the products familiar to us, we are preparing an exotic Chinese salad!

Ingredients:

• Chinese cabbage - 200g;
• Green onions - a few feathers;
• Raw eggs - 3 pcs;
• Ham (or boiled meat) - 200g;
• Cucumber - 150g;
• Chili pepper - 1 pc;
• Soy sauce - 3 tablespoons;
• Sesame oil - 2 tbsp
• Lemon juice - 2 tablespoons;
• Sugar - 1 tablespoon;
• Roasted sesame - 1 tbsp

Cooking:

You need to start by making special Chinese pancakes: beat the egg with salt and pour it into a heated and oiled frying pan. Fry on both sides. 3 eggs should make 3 pancakes.

Cabbage, cucumber, pepper, ham cut into strips.

Fold the pancakes on top of each other and roll up a roll, and then from the end we begin to cut the roll into thin strips.

The salad looks quite original and unusual precisely due to the rules for cutting the ingredients. You need to try to cut everything into thin strips.

Sauce: mix soy sauce, sesame oil, lemon juice, sugar (until completely dissolved).

Pour dressing over salad and mix well. Add sesame seeds and mix again.

Put the finished salad on a flat plate and sprinkle with sesame seeds on top. Bon appetit!

This salad is prepared in 10 minutes, and looks pretty nice on the table.

Ingredients:

• Cabbage - 0.5 kg;
• Carrots - 1 pc;
• Green pea canned - 0.5 cans;
• Egg - 2-3 pieces;
• Dill greens and ground black pepper - to taste;
• Mayonnaise.

Cooking:

Chop the cabbage, chop the carrots into strips, boil the eggs and chop finely, chop the greens finely.

Mix everything, add mayonnaise, pepper, canned peas.

Mushrooms - special herbal product. In terms of calories, they are not terrible even for a diet menu, and in terms of the ability to saturate the body with vital microelements, there are no analogues to mushrooms even in meat.

Ingredients:

• White cabbage - 500 g;
• Carrots - 1 pc;
• Mushrooms - 500g;
• Pickled onion - 100g;
• Apple cider vinegar - 2-3 tablespoons;
• Sunflower oil (for frying mushrooms);
• Greens salt, ground black pepper - to taste;
• Sour cream for dressing - 3-4 tbsp.

Cooking:

Cook the cabbage (peel off the outer leaves, wash, dry) and chop into small chips.

Carrots are also cut into thin strips (it is ideal to use a grater for Korean carrots).

Peel the onion, cut into thin strips and pour over with boiling water. Leave for 10 minutes, then drain the water and pour 2-3 tbsp. apple cider vinegar for pickling Onions will be ready in 30 minutes.

Peel the mushrooms, cut into thin strips and fry on vegetable oil until golden brown. Gently squeeze out the remaining oil through a colander and cool the mushrooms.

Mix all the ingredients of this salad and season with sour cream. Leave for 1-2 hours in the cold for impregnation, decorate with herbs and serve.

For this recipe, the cabbage must be prepared ahead of time. Approximately in a day it is marinated by any method of quick fermentation. This will give the salad an exquisite taste with sourness.

Ingredients:

• Cabbage - 500g;
• Carrots and onions - 1 pc;
• Sunflower oil, vinegar - for pickling cabbage;
• Sunflower oil - for frying mushrooms and salad dressing;
• Greens, spices, salt, sugar - to taste.

Cooking:

Prepare cabbage with carrots and onions using the hot pickling method, drain the brine.

Peel, chop finely and fry the mushrooms. Drain off the rest of the oil.

Mix all the vegetables, add aromatic herbs and season with sunflower oil.

It is the dressing that gives this salad a special taste: it makes it both simple and festively beautiful.

This salad is simply incredibly spicy and fragrant. In a word - a delicacy overseas!

Ingredients:

• Cabbage - 500g;
• Eggplant - 300g;
• Carrots and onions - 1 pc;
• Sweet pepper - 300g;
• Hot pepper - 1 pc (optional, of course);
• Garlic - 3-4 cloves;
• Greens (dill) - 1 bunch;
• Sunflower oil for frying - 3-4 tablespoons;
• Mayonnaise - 3-4 tablespoons

Cooking:

Boil (or bake in the oven) eggplant and carrots. Let cool and cut into cubes.

Chop the cabbage and grind with your hands until the juice appears.

Sweet and bitter pepper cut into thin half rings.

Cut the garlic into small cubes (do not press through the garlic!).

Now mix everything and add mayonnaise. Bon appetit!

It is not advisable to salt this salad: this is how the original taste of baked vegetables and herbs is lost.

White and inexpressive-looking cabbage is completely transformed when mixed in a salad with orange slices. And what an indescribable aroma!

Ingredients:

• Cabbage - 0.5 kg;
• Orange - 1 large;
• Greens (optional) - 1 large bunch;
• Green onion feathers - 3-4 pcs;
• Olive oil- 3-4 tablespoons;
• Apple cider vinegar - 2 tablespoons;
• Salt (to taste).

Cooking:

Shred the cabbage and mash lightly.

Peel the orange, cut into 1x1 cm cubes.

Greens and green onion finely chop.

Separately, in a bowl, mix the olive oil and vinegar.

Mix everything and season with the resulting sauce. If desired, you can salt or pepper a little.

The highlight of this salad is that the "New Year's" taste of orange goes well with fragrant summer greens!

Delicious fresh cabbage salads are full of virtues. Thanks to excellent taste, the availability of the main ingredient at any time of the year, simple preparation, and a variety of options, they have won the love and reverence of even the most sophisticated gourmets. This gives the right to call them salads of all times and peoples.

ABOUT useful properties the popular salad is out of the question. Saturation with vitamins and microelements, dietary qualities make fresh cabbage salad a frequent guest on our tables. Desired salads contribute to rapid saturation, are easily digested, and improve digestion.

Cabbage is able to "make friends" with many products. This wonderful property is adopted by the hostesses, and delight the household with improvisations on the theme "Cabbage and Company".

Any fresh cabbage salad, whether it is with fresh or canned vegetables, meat and sausage products, is certainly tasty and spicy. From one memory of fragrant greens, appetite increases, there is a desire to run to the kitchen and chop cabbage.

By the way, there are a lot of salad recipes on our website, here is a small part of them:

We will not hold back emotions and we will go to cook our beloved, exclusively delicious salad from fresh cabbage. What recipe will we take today as a basis? Let's remember the most interesting ones, compare our capabilities, and choose the best option.

Classic cabbage salad reminiscent of childhood. Surely, after all, many remember how in kindergarten they ate a fortified miracle on both cheeks and asked for supplements. Then it seemed the height of grace. It is still delicious, only now we understand that ordinary cabbage, chopped with carrots, caused delight. This is another advantage of fresh cabbage salad - unpretentiousness that can delight.

What is remarkable about the classic fresh cabbage salad? Pleasant sourness will be appropriate additions to the main dishes. Products are sure to be at hand. Quick cooking won't be a hassle. As they say, simple but tasteful.

If we talk about the number of ingredients, then here it is also quite simple. This is the case when you want to say "by eye". It often happens that we cut the salad from the remains of cabbage, and add the vegetables available. Therefore, to the question of how to make a salad tasty, there is only one answer - to taste and adjust, grams and pieces are a relative concept here.

But still, the following proportions will help you navigate:

• Fresh cabbage - 400 grams
• One medium sized carrot
• bunch of green onions
• dill greens
• A teaspoon of sugar
• Two tablespoons of apple cider vinegar
• Three tablespoons of vegetable oil - sunflower or olive
• Well, salt, of course, to taste.

Easy salad preparation

1. Cabbage should be chopped into strips, after being cleaned of unattractive leaves and washed under running water
2. Salt, slightly crush with your hands, set aside for a while
3. Peel and wash the carrots, grate in one-sided motions to make straws
4. Send carrots to cabbage, mix
5. Wash the greens, dry with a paper towel, chop and add to the bulk
6. Add sugar, vinegar, oil
7. Stir, be sure to taste, add what is missing.

The salad is ready, you can serve it to the table and get saturated with vitamins.

A few tips:

1. The salad will turn out especially successful if the carrot variety is tasty and sweet.
2. The classic version will not spoil the addition of sweet and sour apple, grated with straws.
3. When adding vinegar to a salad, do it gradually and with a spoon. Careless infusion from a bottle runs the risk of acidifying the salad.
4. If there was no green onion at home, you can cut a little onion. The taste of the salad will not be spoiled.

Fresh cabbage and cucumber are an unbeatable combination that can also claim to be a classic. The only difference is that carrots, unlike cucumbers, are easier to get in the cold season.

But with the onset of spring, a magnificent duet reigns in our kitchens, especially since, along with fresh cucumbers a young cabbage also appears, with which your favorite salad turns out to be especially tender and juicy.

We’ll make a reservation right away that from old cabbage, the dish is also good. Age can be reduced by pressing hand movements, as a result of which cabbage cuts will become softer and juicier.

The abundance of greens is the main charm of this salad. Having missed the winter for fresh vegetables and fragrant seasoning, we are ready to consume salad in incredible quantities without worrying about calories. No wonder it is jokingly called a silo. This does not offend, but rather exalts the nutritional and dietary properties of the spring dish.

Cooking a set of products

• Fresh cabbage - 500 grams
• Fresh cucumbers - 3 pieces
• Vegetable oil - 3 tablespoons
• Vinegar - 2 tbsp. spoons
• pinch of sugar
• Salt and pepper to your taste
• Nice bunch of green onions
• bunch of dill

Cooking

1. Soak greens and cucumbers for thirty minutes in cold water (we will try to protect ourselves from possible nitrates)
2. Peel the cabbage from unnecessary leaves, wash, remove moisture with a paper towel
3. Cut the cabbage into strips
4. Salt, take it with your hands
5. Cucumbers cut into strips, send to the cabbage
6. Chop the greens, add to the general cutting
7. Put oil, sugar, vinegar, ground black pepper as desired
8. Mix everything
9. Be sure to taste it, if something is missing, add.

The salad is ready, eat healthy and stock up on vitamins!

Now let's use cabbage to master American cuisine. Cole Slow in translation into Russian means shredded cabbage. The American appetizer differs from our salads in its dressing, which is very interesting and deserving of culinary attention.

The salad acquires a gentle - creamy and spicy taste. Try it, this is another way to add variety to the cabbage menu.

This will require products:

• Cabbage - 800 grams
• One medium sized carrot
• one bulb
• Three tablespoons of sour cream
• Three tablespoons of mayonnaise
• One tablespoon of apple cider vinegar
• One tablespoon of yogurt or kefir
• One teaspoon of ready-made mustard (preferably not very spicy, you can even with grains)
• One tablespoon of sugar
• parsley
• Pepper and salt.

In the process, we need a deep salad bowl for mixing vegetables, and a bowl for preparing dressing.

So let's start:

1. Cut the cabbage into strips, put in a salad bowl
2. Peel the carrots, cut into strips. And it is better to grate for Korean carrot. Send to cabbage.
3. Peel the onion, cut into half rings, also add to the cabbage mass.
4. Salt the cut, mixing, mash with your hands. The vegetables should release a little juice, but remain elastic.
5. Prepare dressing - put sour cream in a bowl.
6. Add mayonnaise, yogurt, mustard, sugar alternately to it.
7. Mix everything thoroughly.
8. Pour in the vinegar, beat the sauce lightly to make it homogeneous
9. Pour the sauce over the vegetable slices, mix.
10. Taste, add salt and pepper if needed.
11. The salad should be allowed to brew for a little, at least 15 minutes. The American appetizer is different in that it becomes much tastier when soaked in sauce.
12. Serve garnished with parsley.

Delicious, enjoy!

How to make Cole Slow even more interesting and piquant

1. You can take two types of cabbage - white and red cabbage. Except embellished appearance, we get vitamin supplements from red cabbage, which are famous for their richness and variety.
2. You can add chopped cilantro and celery, which will make the aroma and taste of the salad richer and richer. But this is a personal matter for each cook, since the seasoning has specific flavors.

Cabbage salad with vegetables and chips

This salad is also called "Goat in the garden", which clearly indicates the vegetable component. Very tasty, hearty, spicy and with beautiful presentation. Cabbage is in perfect harmony with all the neighbors in the garden.

For such a salad, you can use not only white cabbage, but also Beijing. That's what turned out to be at home, that one will be good.

For a spectacular salad, we need products:

• Cabbage - 200 grams
• Fresh cucumber - 200 grams
• Canned corn - 180 grams
• Fresh tomato - 200 grams
• Chips - 60 grams
• bunch of dill
• A couple of garlic cloves
• Mayonnaise - 100 grams
• Salt, pepper to taste.

Cooking:

1. All vegetables should be cut approximately the same size.
2. Put the mayonnaise in a bowl.
3. Finely chop dill, send to mayonnaise.
4. Peel the garlic, pass through a press, add to the mayonnaise. Mix the sauce, let it brew for 20-30 minutes.
5. Salad collection. In the middle of a big round dish lay out the chips. Around them, in diameter, arrange slides of chopped vegetables and corn.
6. The sauce is served in a separate dish.

You can to the table. You put vegetables on your plate, pour them with aromatic sauce. And enjoy with chips. Very original and tasty, just delicious! For those who have little salt in mayonnaise, they can add salt and pepper.

There are a huge number of options on the theme "Goat in the garden". Here is another composition of the garden, more satisfying

• Cabbage (where would we be without it)
• Carrot
• Sweet and sour apple
• Beet
• Ham
• Mayonnaise 100 grams
• Dill
• Garlic 2 cloves
• Chips.

Products are taken in the same quantity. Cabbage is shredded. Carrots, beets, apples are rubbed with straws.

Note for yourself that carrots and beets are used raw (!).

The ham is cut according to the vegetables. Mayonnaise sauce is made from garlic, passed through a press and chopped mayonnaise.

Assembling the second option: sauce is laid out in the middle of a round dish. Slides of cabbage, other vegetables, ham and chips alternate in diameter. This is such a treat - spectacular, spicy, unusually useful.

In summer, of course, the lungs are more attracted vegetable salads. But in winter, it’s not a sin to indulge in more complex, so to speak, mayonnaise, culinary creations.

Cabbage salad with chicken you will certainly appreciate. It's delicious, unusual and nutritious. Its highlight lies in the pickled onion, which, together with cabbage, sets the tone for the whole dish.

Grocery list:

• Fresh cabbage 300 grams (better if it's Beijing)
• Chicken meat - 300 grams (take chicken legs, the meat is juicier there)
• Two bulbs
• Hard cheese
• Three hard boiled eggs
• Mayonnaise 150 grams
• Vinegar - 50 grams
• Sugar table spoon
• Bay leaf
• Salt, pepper to taste.

1. Pickle the onion immediately so that it has time to gain strength. To do this, peel the onion, cut into half rings. Put in a deep bowl. Pour vinegar with water (part vinegar, two parts water). Add sugar, salt, mix. Now let it persist. At least two hours.
2. Boil the meat in salted water with the addition of bay leaves, black peppercorns. It doesn't take long to cook. 30 minutes after boiling will be enough, because chicken is cooked quickly.
3. Let the boiled meat cool, cut into strips.
4. We clean the eggs, rub on a grater.
5. We grate the cheese on a grater with one-way movements. We need straw.
6. Shred Chinese cabbage into small pieces.
7. Assemble lettuce in layers.
8. Put the meat on the bottom of a deep salad bowl.
9. Place the pickled onion on top, pressing down the meat a little.
10. Next comes a layer of cheese, on top is a thick mayonnaise net, which needs to be leveled with a spoon.
11. Egg layer, mayonnaise net.
12. The top of the salad is cabbage. It should be an air cushion, which only needs to be lightly powdered with mayonnaise touches.
13. Salad must be allowed to brew. And he will amaze with his taste. Here try it!

For those who are skeptical about store-bought mayonnaise, I suggest cooking it at home. After all, this is nothing more than a yolk with vegetable oil and seasonings in the form of mustard, vinegar, salt and sugar. If you have a food processor - 10 minutes of work.

For one yolk you need 100 gr. sunflower oil ( good quality and odorless), a teaspoon of ready-made mustard, half a teaspoon of sugar, a pinch of salt, a tablespoon of vinegar, ground pepper, if there is a fresh cucumber, then add a little, at least a third.

Home production of mayonnaise is a process of gradual introduction of products with continuous whipping.

Mayonnaise at home with a blender

1. Beat the yolks at room (!) Temperature thoroughly until a thick, lightened mass.
2. Add mustard, vinegar, salt, sugar, pepper, cucumber (pre-cut into pieces)
3. Lastly, gradually, in a thin stream, pour in the oil. Pour in a little, make sure that it mixes with the total mass. Then a little more. And so gradually the whole number.
4. When you see that it turned out thick, homogeneous mass- mayonnaise is ready.
5. Turn off the combine. Taste the product. Correct acid, salt by adding the appropriate products.

Agree that with simple actions you can get high-quality and delicious product. Just remember that it can not be stored for a long time even in the refrigerator. Two days, no more.

These are the feats that ordinary cabbage pushes us to. For which we are incredibly grateful to her.