There are often times in our lives when we need a recipe with which we can quickly create a delicious dish. Most often, the base ingredient for such snacks is white cabbage. Its taste, juicy and piquant, goes well with many foods. Basically, instant meals can often be found in the refrigerator in the summer. A light snack, ideal for consumption late in the evening, so as not to spoil your figure with high-calorie dishes, or an excellent option as an addition to a side dish to dilute the taste.
It turns out very juicy and tasty in its quality. The sweetish taste of pear makes the taste of the appetizer very unusual; real gourmets will love the salad. The pleasant, spicy aroma of spices that are put in the dressing is one of the highlights of the recipe.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Onion – 120 g;
- Conference pear - 230 g;
- Dried raisins – 80 g;
- Olive oil – 70 ml;
- Cinnamon – 10 g;
- Sugar – 25 g;
- Cognac – 20 ml;
- Vinegar 9% – 15 ml;
- Ginger root – 30 g;
- Salt – 6 g.
Such a wonderful dish has more than once justified its name ““, because indeed, the amount of vitamins in the dish is simply off the charts. The recipe has been known to everyone since childhood, and is especially widespread in catering establishments. The products you need for cooking can always be found at home.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Sweet pepper – 230 g;
- Turnip onion – 90 g;
- Carrots – 190 g;
- Salt – 7 g;
- Sugar – 5 g;
- Olive oil – 40 ml;
- Vinegar 9% - 25 ml.
TIP: You can quickly peel the pepper by sharply pressing the stalk into the product and then pulling it out. This way the ingredient can be peeled without using a knife.
Quick cabbage salad with carrots
It has a pleasant, piquant flavor and summer freshness. A light dressing makes the dish slightly sour and pleasant to the taste. A snack with a very low calorie content, so it can be safely eaten by those who are watching their figure.
For a quick cabbage salad you need:
- Cabbage fork – 370 g;
- Juice of half a small lemon;
- Sugar – 25 g;
- Fresh carrots – 170 g;
- Salt – 8 g;
- Oil – 65 ml.
This simple recipe has been known to everyone since the 90s, when it reached a significant peak in its popularity. This dish was prepared only on special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.
Raw materials (for 4 servings):
- Crab sticks – 260 g;
- Head of cabbage – 340 g;
- Cucumbers – 140 g;
- Sweet corn – 180 g;
- Salt – 6 g;
- Mayonnaise – 70 ml.
The recipe contains very unusual combinations of products, which ultimately form a very tasty salad. But still, the snack belongs to the category of fast, although not very popular dishes. The freshness of the vegetables in the recipe goes well with the soft cream cheese, and the spiciness of the ginger gives the dish a spicy tint.
Ingredients for making salad (for 4 servings):
- White cabbage - 350 g;
- Sweet pepper – 2 pcs;
- Feta cheese - 130 g;
- Onion - 1 piece;
- Ginger root – 40 g;
- Lemon juice – 30 ml;
- Salt - 6 g;
- Ground pepper – 3 g;
- Greens – 35 g;
- Olive oil – 60 ml.
Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beets is rich in vitamins and nutrients, which is very important for the body. Instant cabbage salad with beets is an excellent option for a light meal, and is also useful for those who are concerned about the correctness of their nutrition.
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 a proper and healthy diet. 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 their low cost and availability. Cabbage is presented on store shelves in a huge assortment both in winter and summer. For cooking, modern housewives use the following types of cabbage: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.
The benefits and compatibility of different types of cabbage
In their raw form, all types of cabbage are in perfect harmony with products of both animal and plant origin. These vegetables are only incompatible with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body with vitamins E, C and K, as well as ballast substances and folic acid. Additional components of salads made from this cabbage can include: green apples, cranberries, carrots, beets, onions, cucumbers, zucchini, parsley, dill and other greens.
No less popular is 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, it goes well with pomegranate, black currants, green beans, lettuce, sweet peppers, sour apples and nuts. Other types are also beautiful in combination with the listed components. And only cauliflower has its own personality; it is most attractive in mixtures of cereals and greens.
Choosing cabbage for salad When choosing cabbage on the market, first of all, you need to pay attention to its appearance. Ideal vegetables are those with a beautiful light green, green or dark purple (in the case of red cabbage) color, without damage, deep cracks, spots or rotten areas. When pressed, the cabbage should not be deformed; as a rule, such a defect indicates insufficient ripeness. Soft and wrinkled 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 must fit tightly to the head of cabbage. The aroma is welcome fresh, without foreign odors. When cut, the cabbage should be clean, without dark brown inclusions. The taste must be consistent with the chosen type. Dressings for salads with fresh cabbage Even a traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive dish, all you need to do is experiment with dressings. A classic dressing for cabbage vegetable mix is prepared based on vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.You can also prepare dressings according to the recipes below:
*natural yogurt, mustard, lemon juice and salt;
*mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, chopped fresh ginger, grated garlic and salt;
*olive oil, apple cider vinegar, mustard, dried chopped basil, grated garlic, sugar, salt and ground black pepper;
*natural yogurt, capers, mustard, lemon juice, salt and ground black pepper.
Late autumn...Vegetables have already been harvested, preparations for the winter have been made and securely hidden in the cellar. It seems like it’s still too early to open them, but I don’t really want to prepare salads from store-bought cucumbers and tomatoes. They are very different in taste and smell from vegetables carefully grown and carefully collected with their own hands from their own garden beds. But then my gaze stumbles upon cabbage. Here it is, the solution! Elastic, recently cut heads just beg to be used in cabbage salads. Now is the time for them. It’s healthy, tasty, and you can pamper your family with variety. Don’t want to make a salad from the usual white cabbage? Kohlrabi, Brussels sprouts, Savoy, cauliflower and broccoli are at your service.
Cabbage in salads goes well with other vegetables and fruits: carrots, apples, horseradish, beets, onions and green onions, celery, dill and parsley, garlic, as well as meat, cheese and other products. Thanks to this excellent quality, there are not just a lot of cabbage salad recipes, but an extremely large number - both simpler and more complex. In a word, for every taste. So, let's go on a recipe journey, where wonderful and varied cabbage salads rule the roost.
Ingredients:
300 g cabbage,
2 carrots,
2 tbsp. vegetable oil,
1 tbsp. apple cider vinegar,
salt, herbs.
Preparation:
Finely chop the cabbage, add salt and lightly crush with your hands until the juice releases. Add the carrots grated on a coarse grater and mix them with the cabbage. Make a dressing from oil and vinegar by simply mixing them together and pour it over the salad. Mix everything thoroughly again and let the finished dish brew for 20 minutes in the refrigerator. Serve garnished with greens.
Ingredients:
200 g cabbage,
1 beetroot,
1 carrot,
1 bunch of green onions,
1 tsp wine vinegar,
1 tbsp. sesame oil,
1 tsp grainy mustard,
salt - to taste.
Preparation:
Cut the carrots and beets into thin strips or grate them for Korean salads, chop the cabbage, add salt and lightly crush with your hands. Cut green onions into rings. Mix all ingredients, season the salad with a mixture of sesame oil, wine vinegar, mustard and salt.
White cabbage salad “Autumn Tale”
Ingredients:
400 g cabbage,
200 g tomatoes,
200 g fresh cucumbers,
2 boiled eggs,
200 g sour cream,
salt, herbs.
Preparation:
Cut the cabbage into thin strips and rub with salt. Cut tomatoes and cucumbers into thin slices, eggs into slices. Place all ingredients, except eggs, in a salad bowl, add salt to taste, season with sour cream, mix and garnish with egg slices and herbs.
Ingredients:
200 g cabbage,
300 g chicken fillet,
100 g cheese,
several cherry tomatoes
croutons, salt, pepper, mayonnaise.
Preparation:
Shred the cabbage. Salt and pepper the chicken fillet and fry in vegetable oil. Cut the cheese into small cubes, chicken fillet into medium cubes. Place everything in a salad bowl, season with salt, pepper, and mayonnaise. Before serving, sprinkle with croutons and garnish with cherry tomatoes.
Ingredients:
400 g cabbage,
1 boiled chicken breast,
200 g pasta (boiled),
1 carrot,
2-3 green onions,
2 tbsp. sesame seeds,
2 tbsp. almonds,
3 tbsp. table vinegar,
4 tbsp. vegetable oil,
1 tbsp. Sahara,
salt, pepper - to taste.
Preparation:
Chop the cabbage into thin strips and crush it a little with your hands. Grate the carrots on a coarse grater and mix with cabbage, add green onions. Cut the chicken breast into cubes. Lightly toast the sesame seeds to enhance the flavor. Grind the almonds and fry them a little. Prepare a dressing with vinegar, oil, salt, sugar and pepper. Combine all ingredients, add prepared sauce and stir. Let the salad stand for 20 minutes before serving.
White cabbage salad with sweet pepper and ham
Ingredients:
300 g cabbage,
150 g lean ham,
2 sweet peppers,
1 onion,
2 tomatoes
1 fresh cucumber
100 g mayonnaise,
Preparation:
Chop the cabbage, add salt and rub with your hands. Cut the pepper and ham into strips, tomatoes and cucumbers into slices. Pour boiling water over the onion and chop. Mix all ingredients, salt, pepper and season with mayonnaise.
Ingredients:
500 g cabbage,
200 g smoked sausage,
1 carrot,
1 apple,
250 g mayonnaise,
salt, parsley - to taste.
Preparation:
Finely chop the cabbage and grind with salt. Grate the carrots and apple on a coarse grater, cut the smoked sausage into small cubes. Combine all products, mix and season with mayonnaise. Garnish the finished salad with parsley.
Ingredients:
200 g cabbage,
50 g boiled shrimp,
1 tbsp. vegetable oil,
1 tbsp. soy sauce,
salt, sugar, green onions - to taste.
Preparation:
Chop the cabbage into thin strips, lightly knead with your hands, season with oil and soy sauce, add salt and sugar to taste and stir. Sprinkle with shrimp and green onions before serving.
White cabbage salad with smoked cheese
Ingredients:
500 g cabbage,
100-200 g smoked sausage cheese,
1 carrot,
garlic, pepper, salt, mayonnaise - to taste.
Preparation:
Chop the cabbage as finely as possible, grate the carrots and cheese on a coarse grater, pass the garlic through a press. Stir, season with salt, pepper, mayonnaise.
Ingredients:
200 g sauerkraut,
200 g pickled mushrooms,
1 onion,
50 g celery stalk,
2 tbsp. vegetable oil,
caraway seeds, dill, salt - to taste.
Preparation:
Cut the mushrooms into small slices, the celery stalk into slices, chop the onion and dill. Mix the products, season with vegetable oil.
Ingredients:
400 g cabbage,
200 g Korean carrots,
1 sweet pepper,
3 tbsp. vegetable oil,
green onions, salt, pepper - to taste.
Preparation:
Thinly chop the cabbage, add salt and lightly knead with your hands. Then add Korean carrots, thinly sliced peppers, chopped green onions, salt and pepper, season with vegetable oil and mix.
Ingredients:
300 g cabbage,
1 stack prunes,
1 carrot,
2 tbsp. l. olive oil,
sugar, cumin, lemon juice - to taste.
Preparation:
Finely chop the cabbage, scald it with boiling water, place in a colander and let drain. Sprinkle with salt and sugar, add grated carrots. Cut the prunes into small pieces. Mix all ingredients, add cumin, oil and sprinkle with lemon juice, place the salad in a salad bowl and garnish with prunes.
Ingredients:
100 g white cabbage,
100 g red cabbage,
150 g ham,
2 boiled eggs,
2 pickled cucumbers,
2 tomatoes
dill and parsley,
vegetable oil,
lemon juice,
salt - to taste.
Preparation:
Cut both types of cabbage into thin strips, sprinkle with salt and rub with your hands. Mix together vegetable oil, lemon juice and pour over the cabbage. Finely chop the ham, tomatoes, cucumbers, eggs, chop the herbs. Add everything to the cabbage, salt and stir.
Ingredients:
300 g cabbage,
100 g apples,
50 g green onions,
100 g mayonnaise,
1 tsp table vinegar,
salt - to taste.
Preparation:
Salt the shredded cabbage, sprinkle with vinegar and lightly rub with your hands. Grate the apples on a coarse grater, finely chop the green onions. Combine all ingredients and season with mayonnaise.
Ingredients:
500 g cabbage,
1 stack white boiled beans,
2 boiled eggs,
7 onions,
3-4 tbsp. vegetable oil,
sugar, salt, table vinegar, red wine - to taste.
Preparation:
Chop the cabbage as finely as possible. Place in boiling water and cook for 4 minutes. Then drain in a colander, rinse with cold water, sprinkle with vinegar or red wine, mix with beans and finely chopped onion. Season the mixture with sugar, salt, and vegetable oil. Sprinkle finely chopped eggs on top of the salad.
Ingredients:
1 head of cabbage,
100 g bacon,
100 g hard cheese,
1 bunch of green salad,
3-4 arrows of green onions,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
2 tbsp. apple cider vinegar,
salt, pepper - to taste.
Preparation:
Break the cauliflower into small florets and boil in salted water for 10 minutes. Cut the bacon into thin strips, grate the cheese on a coarse grater, cut the green onions into small rings. Prepare a sauce from mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper. Season the prepared products with it and mix. Place green salad leaves on the dish and the prepared salad on top.
Ingredients:
1 kg cauliflower,
100 g fried eggplants,
1 onion,
1 raw egg,
50 g prunes (pitted),
green peas, herbs - to taste,
breadcrumbs.
For the sauce:
200 g mayonnaise,
100 g sour cream,
2 tbsp. Chile,
ground black pepper, salt to taste.
Preparation:
Separate the cauliflower into florets, dip each floret in beaten egg, then roll in breadcrumbs and fry in oil until browned. Chop the prunes and greens, chop the onion into rings. Combine the fried cabbage with the prepared ingredients, add peas and eggplants.
For the dressing, mix all the above ingredients, pour the sauce over the salad, mix, cool and serve.
Ingredients:
400 g Brussels sprouts,
100 g tomatoes,
100 g sweet pepper,
100 g green onions,
1 onion,
3 tbsp. vegetable oil,
1 lemon,
sugar, ground black pepper - to taste.
Preparation:
Cut each head of cabbage into small slices, cut the onions into half rings, and chop the green onions. Chop the tomatoes and bell peppers. Combine all the vegetables, add lemon juice and refrigerate for 2 hours. Then season the salad with sugar, ground black pepper to taste, season with vegetable oil and mix.
Ingredients:
1 kohlrabi,
1 radish,
1 pickled cucumber,
1 onion,
4 tbsp. vegetable oil,
pepper, salt, herbs - to taste.
Preparation:
Grate the kohlrabi and radish on a coarse grater, mix with pickled cucumber, cut into thin strips, chopped onion, salt and pepper. Season the salad with vegetable oil, mix and garnish with herbs.
Ingredients:
250 g broccoli,
12 cherry tomatoes,
80 g mozzarella,
1 tbsp. chopped red onion,
1 tbsp. red wine vinegar,
olive oil,
salt, ground black pepper - to taste.
Preparation:
Boil broccoli florets in salted water for 3 minutes. Drain in a colander, rinse with cold water, let dry a little and place in a bowl. Add the onion and halved cherry tomatoes, pour the oil and wine vinegar over the vegetables and toss gently. Place the vegetables on a flat dish, top with mozzarella cut into thin slices, salt and pepper to taste.
Ingredients:
1 fork broccoli,
200 g champignons,
100 g walnuts,
2 cloves of garlic,
2 tbsp. vegetable oil,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
1 tbsp. chopped ginger,
salt pepper.
Preparation:
Cut the broccoli into florets and steam for 2 minutes, then immediately rinse with cold water to preserve the color. Prepare a marinade from vegetable and sesame oil, soy sauce, chopped garlic, ginger, salt and pepper. Cut the champignons into pieces and add to the marinade. Then add broccoli there and leave to marinate for 2 hours at room temperature. Fry the walnuts in a dry frying pan, chop some of them, and decorate the finished salad with the remaining halves.
Chinese cabbage salad with rice and crab sticks
Ingredients:
200 g Chinese cabbage,
4 boiled eggs,
200 g crab sticks,
150 g rice,
1 onion,
1 can of canned corn,
salt, pepper, mayonnaise - to taste.
Preparation:
Finely chop the cabbage, boil the rice, finely chop the eggs and crab sticks, chop the onion. Mix the prepared ingredients, add corn, salt and pepper, add mayonnaise and mix the finished salad.
It would seem that it could be simpler than cabbage salads. But no, each of them is a unique and inimitable masterpiece of culinary art. Vitamin-rich cabbage salads are especially useful right now, in the off-season, so choose any and cook with pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
It is simply impossible to imagine modern cuisine without cabbage, which has deservedly won its place in soups, appetizers and salads. Despite the huge variety of cabbage varieties, cauliflower, red cabbage, Brussels sprouts, Peking sprouts, Savoy, kohlrabi and broccoli are still especially popular on our store shelves and market counters. But no one can compare with white cabbage.
It was she who took the place of the main ingredient in this selection of cabbage salad recipes, which are presented with a wide variety of dressings from sour cream, mayonnaise and, of course, vegetable oil.
Korean Cabbage Salad RecipeThis cabbage salad is spicy and juicy, colorful in design and composition, and easy to prepare. This spicy coleslaw can be stored in the refrigerator for a couple of days.
To prepare spicy cabbage salad “Korean style” you need:
Fresh cabbage, sweet bell pepper, carrots, cucumber, onion, garlic, vegetable oil, vinegar or lemon juice, sugar, soy sauce, red hot pepper.
A simple recipe for fresh cabbage salad
This is a truly fresh, light vegetable salad made from fresh cabbage, slightly sour taste due to lemon juice and juicy thanks to the apple. The salad may not be festive, but it can always be beautifully decorated and served.
To prepare the simplest fresh cabbage salad you will need:
Cabbage, carrots, apple, dill, green onions, salt, sugar, lemon juice, olive or sunflower oil, a mixture of peppers.
Cabbage salad with celery and apple
Cabbage salad with celery and apple is not only tasty, but also healthy. The apple gives the salad extra juiciness.
This is a truly spring salad recipe that will fill you up during meals, replenish vitamin reserves lost over the winter and will not harm your health at all.
To prepare cabbage salad with celery and apple you need:
White cabbage, sweet and sour apple, stem celery, dill, vegetable oil, salt, freshly ground pepper, sugar.
Fresh cabbage is a real treasure trove of vitamin C. Just one hundred grams contains about 60% of the daily requirement of this vitamin for an adult. Cabbage retains all its beneficial properties for 7–8 months. At the same time, sauerkraut, which contains up to 90% of the benefits of fresh cabbage, is stored better.
This salad is also called Georgian for the pomegranate it contains.
This cabbage salad is light, tasty, rich in vitamins and original.
To prepare cabbage salad with walnuts and pomegranate you need:
White cabbage, boiled beets, lemon, onion, pomegranate, walnuts, vegetable oil, salt, sugar, ground black pepper.
Recipe for dietary fresh cabbage salad
This fresh cabbage salad is fasting, dietary, low-calorie, tasty and healthy, it should support the body after the holidays. I’m sure everyone will appreciate it, especially since it’s very quick and easy to prepare, and you’ll hardly have to go to the store to buy the ingredients – every housewife has most of the ingredients at hand.
To prepare a diet salad from fresh cabbage you will need:
White cabbage, boiled beets, lemon, onion, vegetable oil, salt, sugar, ground black pepper
White cabbage has a low calorie content - 30 cal per 100 grams of product. In combination with a rich set of vitamins and biologically valuable substances, it can be used in the nutrition of people with overweight, obesity, and atherosclerosis. Cabbage, with its large volume, creates the impression of satiety with a very low calorie food content.
Recipe for cabbage salad with crab sticks and cucumber
The recipe for a salad with crab sticks, cabbage and cucumber itself is very simple and fresh, the main thing is not to be afraid to look for new combinations and tastes.
This version of cabbage salad, in addition to the freshness provided by the cabbage and cucumber itself, also has the quality of satiety, and all due to the addition of crab sticks to the main ingredients of the salad. In any case, the first time it always looks extremely original, and, well, tastes unusual.
To prepare cabbage salad with crab sticks and cucumber you need:
Crab sticks, eggs, cucumber, onion, cabbage, mayonnaise or yogurt without additives to taste, dill, salt, pepper.
Salad with cabbage and oranges is another version of cabbage salad. To give the salad juiciness, add an apple, and celery will help us cleanse the body of everything unnecessary. Orange will add color and flavor to this salad.
To prepare a salad with cabbage and oranges you will need:
Cabbage, celery stalk, orange, apple, dill, lemon juice, sugar, salt, pepper, olive oil for dressing
Fresh cabbage salad with carrots, corn, celery
This version of coleslaw is made with corn and my favorite and very healthy celery.
Juicy, tasty, fresh and very healthy salad? which you will fall in love with from the first spoon!
To prepare cabbage salad with carrots, corn and celery you need:
Fresh cabbage, canned corn, celery, apple, carrots, parsley, salt, pepper, sugar, olive oil
Chinese cabbage is useful because it improves immunity, and with constant use it protects the body from infectious diseases, which is especially important in winter and spring. If necessary, cabbage will help with swelling, because... helps get rid of excess fluid from the body. Even if Peking cabbage has less vitamin C than white cabbage, it has much more vitamins A and B. Nutritionists recommend eating this cabbage when losing weight - the calorie content is only 16 kilocalories.
Cabbage, radish and celery salad recipe
Alone, this salad can act as a very healthy breakfast, especially if you do not use mayonnaise. The salad also works great as a healthy side dish for fried meat or a piece of chicken breast. In this combination, it’s just the perfect breakfast or dinner for your body.
This cabbage salad combines all the ingredients very organically and does not interrupt each other’s taste at all.
To prepare a salad of cabbage, radish and celery you will need:
White cabbage, radish, celery root, onion, salt, ground black pepper, mayonnaise or sour cream
Spring vegetable salad of cabbage with cucumber
One of the simplest options for preparing fresh cabbage and cucumber salad. In combination with a fresh cucumber, which gives this cabbage salad lightness and freshness, and an apple, which gives sourness and juiciness, cabbage reveals itself to us in a new way. This salad can be easily seasoned with vegetable oil, but I still recommend using mayonnaise with sour cream.
For vegetable salad from cabbage with cucumber you need:
Fresh cabbage, apple, fresh cucumber, onion, sour cream, mayonnaise, dill or parsley, salt, ground black pepper
Recipe for salad with fresh cabbage and smoked sausage “Lakomka”
The salad is prepared very quickly from available products. Smoked sausage adds unusualness and originality to a seemingly simple cabbage salad.
To prepare cabbage salad with sausage you need:
Cabbage, raw smoked or smoked-boiled sausage, carrots, canned green peas, green onions, mayonnaise, salt, ground black pepper
Young cabbage salad with vegetables “May”
This cabbage salad is so easy (and not only in preparation) that you can safely eat it for dinner instead of this dinner while on a diet. Or for lunch instead, or maybe together, with a side dish.
In order for fresh cabbage salad with vegetables to have a brighter and richer taste, I recommend adding a little sugar.
To prepare a salad of young cabbage with vegetables you will need:
Cabbage, tomato, cucumber, dill, parsley, olive oil, vinegar, sugar, salt, ground black pepper.
This Kale and Cucumber Salad is not only fresh, but filling enough to satisfy your hunger and make it a satisfying hot-weather meal. When served cold in hot weather, this salad is perceived in a completely special way and can become the main dish of a holiday feast.
Considering that the salad contains mayonnaise, it will appeal to adherents of traditional, albeit not the healthiest, everyday cuisine.
To prepare cabbage salad with apples, pickled cucumbers and pork you will need:
Cabbage, pickled cucumber, apple, onion, pork, mayonnaise, vegetable oil, salt, pepper
The undeniable advantage of this salad is its ability to simultaneously be both a festive vegetable salad and an everyday one. Tasty, satisfying and nutritious - I won’t say anything more about it, be sure to prepare it, especially since there are practically no restrictions for this during the year.
Typically, this version of cabbage salad is prepared in winter, when the body especially needs the nutrients from its ingredients.
To prepare cabbage salad with prunes and nuts you will need:
White cabbage, carrots, prunes, walnuts, salt, ground black pepper, mayonnaise, sour cream, sugar.
Recipe for cabbage salad with peas “Tender”
This cabbage salad will appeal to many for its delicate taste and lightness.
The simplicity and availability of ingredients allows you to make the “Tender” salad almost any time you want it.
It is best to prepare this salad from early cabbage, soft and juicy.
To prepare cabbage salad with peas “Tender” you need:
Cabbage, carrots, rice, eggs, canned green peas, salt, pepper, dill, onion, mayonnaise
Cabbage salad with chicken and raisins is tasty and satisfying. Here, by the way, fresh and fried vegetables are quite harmoniously combined, which give the cabbage salad with chicken a unique taste.
To make cabbage salad with chicken and raisins you will need:
Cabbage, carrots, onions, raisins, chicken fillet, dill, mayonnaise, salt, pepper, vegetable oil
Fresh cabbage salad is healthy and tasty, and if you add a little prunes, dried apricots and raisins to it, then such a salad can become festive.
White cabbage in this salad can be replaced with Chinese cabbage - it will make the salad more tender! With a certain design and presentation, a salad can easily claim to be a festive one.
To prepare cabbage salad with prunes, dried apricots and raisins you will need:
Cabbage, prunes, raisins, dried apricots, apple, salt, pepper, yogurt
Fresh cabbage salad with carrots is the most popular vegetable dish that can be found in absolutely any canteen in our large country. And although nowadays catering establishments offer a huge variety of cold appetizers for every taste, nevertheless, a simple cabbage salad is no less in demand now than during the period of total Soviet shortage. After all, this light vegetable dish is simply an ideal snack before the main hot meal, helping to awaken your appetite without making you feel full and without gaining extra calories.
Fresh cabbage salad is not just dietary and low-calorie. Nutrition experts say that cabbage has a negative calorie content, that is, the body spends more energy on its digestion than is absorbed with this product. That is why you can consume this healthy vegetable in almost unlimited quantities, unless, of course, there are any objections from the digestive system.
Nutritionists strongly recommend that we consume fresh cabbage and carrot salad as often as possible, because it is an excellent source of vitamins and fiber that are available all year round. And this dish is especially relevant in the cold season, when other fresh vegetables are very expensive and not very healthy. This salad is quite simply and quickly prepared from the most accessible and inexpensive products, and in addition, unlike most dishes made from fresh vegetables, it can be stored in the refrigerator for several days without losing its benefits, elastic consistency and its taste properties.
The classic cafeteria coleslaw consists of just two ingredients, so it would seem there should be no problem reproducing this dish at home. However, at first I couldn’t get the same taste that we are all accustomed to from early childhood. It turned out that there are two secrets that you need to know to prepare the right cabbage salad. Firstly, shredded cabbage should be briefly heated on the stove together with vinegar, which allows you to get a softer salad consistency and fully reveal the aroma of cabbage. And secondly, you must add sugar to the dressing, thanks to which this salad acquires its characteristic sweetish taste.
Use this recipe if you want to get such a familiar and favorite dish from childhood. A simple cabbage and carrot salad, prepared as in a cafeteria, is an undeniable benefit and time-tested taste!
Useful information How to prepare cabbage salad, just like in a cafeteria - a simple recipe for a classic salad of fresh cabbage and carrots with step-by-step photosINGREDIENTS:
- 1 small head of cabbage (1 kg)
- 1 small carrots (100 g)
- 2 tbsp. l. 9% vinegar
- 2 tbsp. l. refined sunflower oil
- 1 tbsp. l. Sahara
- 1 tsp. salt
COOKING METHOD:
1. In order to prepare cabbage salad, as in the dining room, wash the head of cabbage thoroughly, cut out the stalk and chop it into long thin strips with a very sharp knife. From the resulting cuttings, use your hands to select all the hard pieces that may be found inside the head of cabbage and negatively affect the consistency of the salad.
After removing the stalk, too dirty and hard leaves and other illiquid items, I ended up with 600 g of shredded fresh cabbage.
2. Place the prepared cabbage in a large saucepan, sprinkle with salt and mash a little with your hands so that it softens slightly and releases its juice. 
3. Pour vinegar into the pan, put on high heat and heat the cabbage for 2 - 3 minutes with constant stirring, then remove from the stove and cool. As a result of this procedure, the cabbage will noticeably settle in the pan and its characteristic aroma will appear.
Advice! In the classic recipe, regular table vinegar is added to the cabbage salad, but if desired, it can be replaced with apple cider vinegar or white wine vinegar, since they have a weak taste that will not add specific flavor tones to the dish.
4. While the cabbage is cooling, grate the carrots using a coarse grater or a Korean carrot grater. 
5. Place the cabbage in a deep salad bowl and add grated carrots to it. 
6. Add sugar and refined, odorless sunflower oil to the cabbage salad, and mix all ingredients thoroughly. I advise you to do this with your hands, slightly kneading the cabbage at the same time, since the spoon gets tangled in the long cabbage and is not able to mix the salad properly. 
Cabbage and carrot salad is soft and refreshing and has a delicate, balanced taste, just like in a good cafeteria. Before serving, it should be kept in the refrigerator for at least one hour so that it is well chilled and soaked in its light sweetish dressing. Bon appetit! 
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