Vitamin salad: recipes. “Vitamin” cabbage salad: healthy must be tasty

Many of us have memories associated with certain foods. So, someone would really like to eat the soup that their mother always prepared, or the pies that their grandmother baked. Many people still remember with nostalgia delicious dishes from kindergarten or even a school cafeteria. Thanks to access to information on the Internet, anyone can now find suitable recipe such dishes. And today we will remind you how to prepare vitamin-rich cabbage salad just like in the USSR canteen.

Recipe for vitamin salad, like in a Soviet canteen

In fact, in many parts of the Union, cabbage salad was prepared in different ways. Perhaps this option will be close to you. For it you will need four hundred and fifty grams of cabbage (this is the weight of the already chopped product), a medium carrot, four tablespoons of three percent vinegar, six grams regular salt(about a teaspoon with a small slide) and a tablespoon of sugar (without a slide). Also use a couple of tablespoons of vegetable oil.

First, chop the cabbage with a sharp knife, first removing the top leaves. Place the chopped vegetable in an enamel saucepan, add salt and add vinegar. Stir and place over fairly high heat. Warm the cabbage for a couple of minutes, stirring constantly. During this time it should settle well.

Then set the cabbage aside to cool completely. Take care of the carrots. Wash it, peel it and grate it on a fairly large grater. Then add the carrots to the cooled cabbage. Sprinkle with sugar, season with oil and mix well. Then drain excess liquid from the salad and let it stand in the refrigerator for about two hours.

Another option for preparing a vitamin salad, like in a Soviet canteen
To create this version of the salad, you need to use three hundred grams of white cabbage, one medium carrot and one medium-sized onion. Also stock up on a teaspoon of sugar, one and a half teaspoons table vinegar(nine percent), some salt, a tablespoon of vegetable oil. You will also need some greens and cranberries.

Chop the cabbage fairly finely. To do this, you can use a sharp knife or a special grater. Add some salt and knead it thoroughly with your hands, the vegetable should give juice. Peel and wash the carrots, then grate them on a coarse grater. Add carrots to cabbage.

Peel the onion, chop it quite thinly into half rings. Also add it to the rest of the salad ingredients.

Sprinkle the contents of the bowl with vinegar, sprinkle with sugar and pour over sunflower oil. Leave the salad for a while to infuse. After this, mix again, place in a salad bowl and serve, garnished with herbs and cranberries.

Vitamin salad, like in a USSR canteen with an apple

To prepare such a salad, you will need three hundred to four hundred grams of white cabbage, a medium carrot and a medium apple. Also use a couple of tablespoons of vegetable oil, a teaspoon of vinegar (or one to one and a half teaspoons of lemon juice), half a teaspoon of sugar, some ground pepper and salt, depending on your taste preferences.

To begin, chop smaller cabbage, add salt to it and remember to let it release the juice. Wash the carrots, peel and grate on a coarse grater. Peel the apple and remove the core. Also grate it on a coarse grater.
Combine all the prepared ingredients in a convenient bowl, sprinkle with sugar and pepper, sprinkle with vinegar and pour over vegetable oil. Mix well. Leave the salad for half an hour to steep, then stir again and serve.

Another option for a vitamin salad, like in a cafeteria, with bell peppers
Some canteens periodically served salads with bell peppers, which were also popular among the population. And preparing such a dish is not at all difficult; you need to stock up on half a head of cabbage, a large bell pepper, a medium carrot and a small onion. Also use one and a half teaspoons of vinegar, a couple of tablespoons of vegetable oil, a teaspoon of sugar, and a little less than a teaspoon of salt. You will also need greens and black ground pepper depending on your taste preferences.

Chop the cabbage into smaller pieces, add salt and mash with your hands so that it releases its juice. Set the bowl of cabbage aside and begin preparing the remaining ingredients. Wash the pepper, remove seeds and stems. Chop into thin strips. Peel the onion and cut into thin half rings. Wash the carrots, peel and grate on a medium grater. Add the prepared vegetables to the cabbage and stir. Sprinkle the salad with sugar and pepper, pour in vegetable oil and sprinkle with vinegar. Stir and leave for a while to brew. Then stir again and serve.

Additional Information

It’s not for nothing that cabbage salad got its name “vitamin”. Indeed, in the cold season it can become accessible source necessary for the body nutrients. This dish perfectly compensates for the lack of vitamin C and vitamin B1; it contains vitamin K and vitamin PP. More vitamin salad rich in many minerals, such as calcium, potassium, phosphorus, zinc, iron, etc. It will appeal to both children and adults, and is perfect for many everyday dishes.

Ingredients

½ head of cabbage;
2–3 small cucumbers;
1 large carrot;
1 stalk of celery;
1 ½ bell peppers;
1 apple;
green onions, dill, parsley;
2–3 tablespoons sunflower oil;
1 teaspoon sugar;
salt and pepper to taste.

Preparation

Shred the cabbage, mash it, add a little salt and let it stand so that excess water comes out. Chop the greens, cut all other vegetables into thin strips. Drain the cabbage excess water and add chopped vegetables and herbs to it in a bowl.

Add to vinegar, stir well until completely dissolved, pour in sunflower oil. Add dressing to salad. Mix well, salt and pepper to taste.

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Ingredients

2 medium carrots;
1 cup baked pumpkin;
½ cup baked beets;
½ cup feta cheese;
½ cup chopped walnuts.

Refueling:

1 tablespoon apple cider vinegar;
1 teaspoon honey;
salt and pepper to taste.

Preparation

Wash the beets, cut them in half, salt, pepper, coat them and wrap them in foil. Place in this form in an oven preheated to 220 degrees for 40 minutes. To check if the beets are ready, you can pierce them with a toothpick. If the toothpick goes through easily, then the vegetable is ready.

You can bake the pumpkin separately, or you can bake it together with the beets, you just need to take it out of the oven earlier. Cut the pumpkin in half if it is small, or take a couple of slices, salt and pepper to taste, coat with olive oil and place on a baking sheet in a preheated oven.

Cut the finished vegetables into small cubes and place in a bowl. Then add lettuce, carrots, nuts and feta pieces.

Mix all the ingredients for the dressing well, add them to the salad and mix very gently.

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Ingredients

1 cup raw sunflower seeds;
2 tablespoons balsamic vinegar;
1 tablespoon honey;
4 cups lettuce (any kind);
2 cups Brussels sprouts;
1 peeled apple;
¾ cup pomegranate seeds.

Refueling:

3 tablespoons balsamic vinegar;
3 tablespoons olive oil;
1 teaspoon maple syrup or honey;
1 teaspoon Dijon mustard;
a pinch of salt and pepper.

Preparation

Place sunflower seeds in a preheated dry frying pan with a thick bottom and dry, stirring constantly, for 1–2 minutes. Then add it there balsamic vinegar and stir vigorously. When some of the vinegar is absorbed into the seeds and some has evaporated, add honey and mix well again for 1-2 minutes. Place the prepared seeds from the frying pan and let them cool.

Apple, lettuce and Brussels sprouts cut into thin strips, place in a salad bowl and mix. In a separate bowl, mix all the ingredients for and add to the salad. Mix everything thoroughly again and place pomegranate and sunflower seeds on top.

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Ingredients

2 cups arugula;
1 grapefruit;
1 orange;
1 tangerine;
2 tablespoons pumpkin seeds;
a pinch of sea salt.

Refueling:

1 tablespoon olive oil;
2 ½ tablespoons orange juice;
a pinch of salt and pepper;
½ tablespoon apple cider vinegar;
⅛ teaspoon of honey.

Preparation

Mix all dressing ingredients in a small bowl until smooth.

In a large salad bowl, mix 1 tablespoon salad dressing with arugula. Taste it and, if you think it’s necessary, add a little more dressing to your liking.

Before serving, evenly distribute citrus fruits, cut into thin slices, on a bed of arugula, sprinkle pumpkin seeds and, if you like, add a little sea salt.

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Ingredients

½ cup almonds;
1 tablespoon lemon juice;
3 tablespoons walnut oil;
1 teaspoon honey;
1 teaspoon grated ginger root;
1 large apple;
½ cup orange juice;
120 g arugula;
90 g soft goat cheese;
⅓ cup pomegranate seeds;
ground black pepper.

Preparation

Heat a frying pan and dry the almonds in it for 5 minutes until golden color. Set aside and let cool.

In a small bowl, mix walnut oil with lemon juice, then add honey and grated ginger root and mix well again. Cut the apple into thin slices, place in a shallow bowl and fill with fresh orange juice.

Place arugula in a salad bowl, add pieces of goat cheese, apple slices, chopped almonds and pomegranate seeds. Pour the dressing over the salad, add black pepper and mix well.

Unfortunately, time fresh vegetables and the fruit is running out. Before the rainy autumn and frosty winter, I really want to provide my body with the necessary vitamins and minerals in order to get sick as little as possible.

Thanks to the beneficial substances contained in fresh vegetables, you won’t have to worry about the condition of your skin, nails, hair and your whole body all winter.

Of course, you won’t be satisfied with carrots alone, and the vitamins it contains are unlikely to be enough to get you through the winter without a runny nose or other viral infection. Here very healthy vitamin salads will come to our aid.

Green apple salad

Everyone knows that apples contain a lot of iron, which increases hemoglobin in the blood. This salad is very useful for people suffering from anemia.

To prepare it you will need:

4 large green apples
1 medium raw carrot
2 hard-boiled eggs
1 onion
1\2 lemon
olive oil

Apples must be washed, cut in half, cored with seeds removed and grated on a coarse grater. To prevent the resulting mass from darkening, you need to sprinkle it with juice. fresh lemon. Just don’t overdo it, apples are already sour. Grate the carrots on a coarse grater as well. Cut the pre-boiled eggs into small cubes. Mix all ingredients and season with olive oil. Salt to taste.

Red cabbage salad with vegetables

Red cabbage is rich in fiber, iodine, and mineral salts. In addition, it retains its properties longer nutritional properties unlike white cabbage. In addition, a salad made from such cabbage will be magnificent decoration for the festive table.

To prepare this salad you will need:

300 grams of red cabbage
200 grams of tomatoes
200 grams of cucumbers
200 grams of radish
2 bell peppers
1 medium onion
vegetable oil

The cabbage must be finely chopped. Cut tomatoes and bell peppers into cubes. Cucumbers and radishes - in thin half rings. Onion cut into thin strips. All ingredients are thoroughly mixed and seasoned with vegetable oil. To make the cabbage a little softer, you can first crush it with your hands with a little salt.

Radish is very often used to prepare salads in Russian families, especially in villages and rural areas. This root vegetable is rich minerals, phosphorus, potassium, calcium, magnesium, vitamins C, B1 and B2. Despite the rather sharp and tart taste radishes, it makes a very tasty and healthy salad. At the same time, preparing it is very simple.

For radish salad you need:

500 grams of radish
1 medium onion
2 tablespoons vegetable oil
ground black pepper
parsley

Wash the radish, peel it, grate it on a coarse grater, sprinkle with salt, cover with a lid and let it brew for 15-20 minutes. Then squeeze it well, mix it with finely chopped onion, add vegetable oil. Season the salad with pepper and sprinkle with herbs.

Prune salad with nuts and garlic

You can write a lot about the benefits of prunes and walnuts. First of all, thanks to prunes, the condition of the skin improves, the functioning of the digestive system is normalized, walnut kernels contain more vitamin C than currants. Well, garlic perfectly strengthens the immune system and gives salad great taste and aroma.

To prepare this salad you will need:

400 grams of prunes
200 grams of walnut kernels
4 cloves of garlic
200 gram of lung mayonnaise

Dried prunes must be soaked in advance warm water, preferably 12 hours before preparing the salad. The seeds must be removed from the softened fruits so that the prunes remain intact. In a mortar, crush the walnut kernels with garlic and salt until homogeneous mass. Stuff the prunes with the resulting mixture, carefully place in a salad bowl and pour over mayonnaise. It is better to choose light mayonnaise, since nuts themselves are very nutritious.

Beetroot, carrot and horseradish salad

Beets are rich in folic acid, which is very important for women who are planning to become a mother. Its juice also contains a lot of calcium, iron and iodine. Horseradish root is rich in vitamin C, essential oils. Just by eating this spicy seasoning you need to know that people suffering from chronic diseases of the stomach and intestines are contraindicated in eating it.

For this vitamin salad you will need:

200 grams of beets
100 grams of carrots
vegetable oil
parsley
horseradish root

Beets and carrots must be boiled, cooled, peeled and grated on a coarse grater. Add a little to the resulting mass grated horseradish. Season the salad with vegetable oil. Salt to taste. Garnish the salad with finely chopped parsley.

You simply cannot find more healthy and vitamin-rich salads than those made from white cabbage. The peculiarity of the recipes is that the most unexpected products: berries, meat, citrus fruits. With vegetables they turn out to be the brightest and most saturated. Bell pepper, beets, onions and carrots - they contain so much vitamin that it is impossible to count. We will tell you how to make a dressing for vitamin-rich cabbage salad today in our article.

This is a real spring miracle. It is during this period that the body lacks so much useful substances, used up in the bitter winter. The earliest root vegetable, radish, gives the dish not only a pleasant spiciness, but also marks the end of such a long cold period. Finally, you can get enough of the first vegetables, without which you can’t even imagine existence.

For vitamin salad with cabbage you need:

150 gr. white cabbage;
150 gr. radish;
50 gr. fresh lingonberries;
50 gr. nuts (walnuts);
150 gr. cottage cheese;
10 gr. soy sauce;
10 gr. oils;
4 olives;
10 gr. parsley;
1/4 tsp red pepper.

Vitamin cabbage salad recipe:

The cabbage is thoroughly washed and chopped into thin strips using a knife and crushed with your hands.
The crushed mass is poured with soy sauce and mixed.
The radishes are also washed and cut into thin halves of rings on a board.
Wash the lingonberries and dry them.
The nuts are finely chopped with a knife.
The cottage cheese is painted by hand so that the product can be distributed as evenly as possible in the finished dish.
All prepared products are poured into one bowl, poured with oil, sprinkled with pepper and mixed.
Posted in a la carte dishes, decorated with sprigs of greenery and olives.

Tip: olives, which serve only as a decoration for the dish, can also be included in the salad itself. Only in this case the fruits will need to be cut into thin rings.

Vitamin salad from cabbage and carrots

What's good about this recipe? You only need to prepare it once, and get pleasure from it and a huge dose of vitamins every day. The appetizer should be left to steep until ready for just a day, but the dish will acquire an amazing, unusual taste and will delight you with its qualities for more than one day. IN in this case It is very difficult to calculate the amount of ingredients for four or five servings. The salad is incredibly tasty and can be eaten instantly in any quantity, which is why cooking in limited quantities is a real crime.

For vitamin-rich cabbage salad you need:

5 kg. white cabbage;
1 kg. bell pepper;
1 kg. Luke;
1 kg. carrots;
4 tbsp. l. salt;
320 gr. Sahara;
500 gr. butter;
500 gr. vinegar 9%.

Vitamin cabbage and carrot salad recipe:

The onion is peeled, washed and cut with a knife into fairly thin halves of rings.
The pepper is washed, cut, seeds removed and veins cut out. Only after this manipulation is completed are they cut into strips.
Wash the carrots with a brush, peel them and grate them.
Wash and immediately finely chop the cabbage.
The oil is mixed with vinegar, and sugar and salt are added.
The resulting marinade is poured into the cabbage, all other vegetables are added, and mixed.
The prepared salad is placed in jars and placed in the refrigerator for a day. After the time has passed, the snack can already be eaten.

Important! This salad needs to sit for at least 24 hours. It is highly not recommended to take a sample too early, since vegetables that have not had time to marinate will have a completely different flavor.

Vitamin salad from cabbage, carrots and apples

In this case, we can safely talk about amazing combination products. There are very few ingredients, but they are so perfectly combined and at the same time seem incompatible that they cause ambiguous impressions. Regular apple, simple cabbage and bright sweet corn– everything seems simple, but the harmony is extraordinary.

For vitamin cabbage salad you need:

200 gr. white cabbage;
1 large beet;
2 large carrots;
1 apple;
100 gr. corn;
30 gr. butter;
10 gr. lemon juice;
1/4 tsp. salt;
1/4 tsp. pepper;
1/4 tsp. Sahara.

Vitamin salad from cabbage and carrots:

First, wash the cabbage and cut it into thin strips and add it to it. lemon juice, sugar and salt, mix.
Beets and carrots are washed with a brush, peeled and cut into cubes.
After washing, the apple is peeled and cut, seeds and tinder are removed.
The crushed products are poured into a container with the cabbage and mixed.
The corn is removed from the marinade and also added to the composition.
Season the dish, add oil, and mix again.

Tip: beets can be used not only in their raw form. The dish will be no less tasty if the root vegetable is first boiled or baked. May be beneficial properties and it will become smaller, but the taste will not be affected.

Recipe for vitamin salad from cabbage and carrots

Unusual, but truly rich in vitamins and fiber and apples. The products available in any region have simply amazing qualities. Despite the low price of each component, it turns out to create a truly healthy dish in all respects, which has a simply delicious taste. All products are laid out raw, and accordingly, cooking takes minimal time, which is also a clear advantage.

Products for vitamin cabbage salad:

2 large apples with a sour taste;
300 gr. white cabbage;
2 large carrots;
50 gr. celery roots;
1/4 tsp. salt;
1/2 tsp. pepper;
25 gr. greenery;
30 gr. butter

Vitamin salad from cabbage and carrots recipe:

They wash the cabbage and begin to chop it. As a result, the stripes should be as thin as possible; the juiciness and tenderness of the dish directly depends on this.
Celery and carrots are washed with a brush, peeled and grated on a grater with minimal holes.
After washing, the apples are peeled from the elastic skin, cut and cleaned of seeds, and also grated. It is advisable to sprinkle the resulting mass with lemon juice so that it does not darken.
Chopped vegetables and fruits are poured into a salad bowl, oil and all bulk ingredients are added to them, and mixed properly.
The greens are washed and chopped, sprinkled on the prepared dish.

Tip: It is best to use dill, which has an amazing, rich aroma and creates a summer and fresh atmosphere in the house. And it doesn’t matter at all what is happening outside the window at the moment.

Vitamin cabbage salad recipe

This recipe contains one very important feature. In it, among the standard products that are usually used in such salads, there is a special, not quite ordinary, but well-known to everyone - cheese. Exactly milk product adds healthy dish tenderness, airiness, nutrition.

For vitamin cabbage salad you need:

500 gr. white cabbage (ideally young);
3 large eggs;
150 gr. cheese;
120 gr. sour cream;
1/4 tsp. salt.

Vitamin cabbage salad recipe:

Young cabbage is washed under the tap and chopped into as thin strips as possible.
Boil the eggs, drain the boiling water, pour in ice water and let it cool. Once cooled, clean and rub on the very fine grater.
In this case, the cheese is also grated.
Place the food in a salad bowl, pour in sour cream, season with pepper, add salt and mix, leave in the refrigerator for about an hour.

Advice: to achieve maximum effect, often cabbage dishes They also add tomatoes, cucumbers, even oranges. At the same time, the vitamin complex increases in scale, and the taste becomes much brighter and richer.

About the benefits of the main product used in these amazing delicious salads has been known for a long time. But still many find it accessible and useful white cabbage are treated with obvious disdain. And this despite the fact that such dishes are not only maximally saturated with vitamins, but also taste qualities excellent differ. Only when correct ratio products, lack of fear of experiments, you can achieve incredible heights in the culinary field. Naturally, it will be healthy, enriched with vitamins and minerals.

Vitamin cabbage salad is a godsend for those who want to replenish their supply of essential microelements and minerals. This vegetable is widespread and successfully grown in temperate climates. In terms of the content of vitamins and nutrients, cabbage is the leader among vegetable crops. Thus, cabbage contains B vitamins, ascorbic and nicotinic acid, vitamins A and K. This vegetable crop, with constant consumption, can well saturate the body with the following microelements: potassium, phosphorus, magnesium, iodine, iron and folic acid. Also, it is worth including cabbage in the diet of those women who have poor complexion and skin condition.

Cabbage is considered low-calorie product and is recommended for dietary nutrition. The calorie content of this vegetable is 27 kcal per 100 grams. In order to receive maximum benefit from eating cabbage, it should be eaten raw, simply added to salads. This vegetable goes well with many dishes and other vegetable crops. Cabbage salad is a real vitamin bomb.

In order for the cabbage salad to turn out juicy and tasty, you should choose younger heads of cabbage that have bright green leaves.

How to prepare vitamin cabbage salad - 15 varieties

This salad can be prepared all year round. At the same time, pamper your body with vitamins and at the same time enjoy a pleasant taste.

Ingredients:

cabbage 1 head
apples 3-4 pcs
fresh beets 0.5 pcs
salad onion 0.5 pcs
carrots 1 piece
lemon juice 20 ml

Preparation:

Cooking begins with preparing the vegetables. Wash and peel apples, beets and carrots. Salad onion to peel. The cabbage needs to be finely chopped and further chopped with a knife. The chopped cabbage should correspond to the size of the vegetables that will be grated on a coarse grater. Next we start working with apples. Remove the core from peeled apples and grate them on a coarse grater. Sprinkle the grated apple with lemon juice and add to the cabbage, mix well. Also grate carrots and beets on a coarse grater. The onion can be finely chopped with a knife or grated. Combine all ingredients in a large container, add salt and mix. There are several submission options. You can just put the salad on big dish, and provided that the apples and beets were juicy enough, the salad can be presented on the table without dressing. The second serving option involves dressing the salad with sour cream. The third is sunflower or olive oil. The fourth is mayonnaise. Additionally, the salad can be decorated with walnuts or seeds.

During the cooking process, sprinkle the grated apples with lemon juice. The acid contained in lemon will prevent the apple from darkening.

The combination of fennel and cabbage enhances the taste of the salad and gives it a delicate spicy aroma anise

Ingredients:

cabbage 450g
fennel 1 piece
raisins 100g
walnuts 0.5 cups
olive oil 2 tbsp. l.
Apple vinegar 1 tbsp. l.
salt, pepper to taste

Preparation:

First you need to make a salad dressing by mixing vinegar, oil and raisins. Mix everything and add salt. Grate the white part of the fennel and cabbage on a coarse grater. Chop the fennel greens with a knife. Mix all ingredients, add nuts and season.

This salad is simply amazing with its color qualities. Not a single guest can resist it and will definitely ask for more.

Ingredients:

red cabbage 0.5 kg
carrots 2 pcs
green onions 1 bunch
salt pepper
mayonnaise for dressing

Preparation:

Cut the cabbage into thin and long strips. Peel the carrots and grate on a coarse grater. You don’t need to chop the green one much, just cut it into 0.5 cm pieces. Mix all the ingredients in a deep bowl and add salt. The salad should be seasoned with mayonnaise and mixed. When serving, garnish with a sprig of parsley.

The salad turns out to be unusually light and filled with the flavor of oriental countries.

Ingredients:

young cabbage 400g
cilantro 1 bunch
apple cider vinegar 25g
sesame seeds 2 tsp.
salt, pepper to taste

Preparation:

Finely chop the cabbage with a knife. Wash and chop the greens thoroughly and add to the cabbage. Season the salad with vinegar and mix with your hands, while slightly pressing the cabbage. Season with salt and oil and sprinkle with sesame seeds.

Coleslaws go well with corn oil. Exactly corn oil improves the absorption of vitamins contained in cabbage.

How bright yellow corn looks against the background of greenery. This salad resembles the sun that fell on your plate.

Ingredients:

half a head of cabbage
cucumber 2 pcs
canned corn 200g
sour cream 50-80g
greenery

Preparation:

The cabbage needs to be finely chopped. Wash the cucumbers, dry with a towel and cut in half and into thin slices. Mix cabbage with cucumbers and add corn. Finely chop the greens and add to the rest of the vegetables, add salt and season with sour cream. Serve garnished with a sprig of herbs.

When preparing salads, it is better to spend a little more time and cut the cabbage with a knife rather than using a shredder. This will make the salad more juicy.

This salad is served in layers. It turns out to be quite an interesting and original dish.

Ingredients:

cabbage 400g
carrots 1 piece
apple 1 piece
green radish 1.5 pcs
garlic 3 cloves
greens 1 bunch
sour cream 4 tbsp. l.
mayonnaise 3 tbsp. l.
salt to taste

Preparation:

Wash and peel all vegetables. Finely chop the vegetables, you can use a food processor or simply grate them on a coarse grater. Prepare the dressing: mix sour cream and mayonnaise, add salt, garlic and finely chopped herbs. We form the salad: the first layer is radish, which needs to be coated with dressing. The second is carrots, also coated with dressing. Next comes a layer of apples; there is no need to coat it, the apples are already quite juicy. Place cabbage on top of the apples, coat well with dressing and decorate with nuts. Salad ready.

IN this recipe used Chinese cabbage, but it can be replaced with regular white cabbage. This will not make the salad any less rich in vitamins and tasty.

Ingredients:

Chinese cabbage 1 piece
1 carrot (large)
red onion 2 pcs
sunflower oil 4 tbsp. l.
vinegar 2 tbsp. l.
mustard beans 2 tsp.
sugar 2 tsp.

Preparation:

Chop the cabbage with a knife, but do not chop it too much. Grate the carrots on a special grater, which allows you to make long and thin stripes. Mix carrots and cabbage in a large bowl. Peel the onion and cut into half rings, add to the vegetables and mix. Add salt and mix well again. The next step is making the salad dressing. To do this, mix sunflower oil with vinegar and mustard in a deep bowl. Stir and add sugar. Season the vegetables with sauce and stir. The salad should sit in a cold place for at least about 2 hours.

Ingredients:

cabbage 350g
boiled meat 100g
chicken eggs 2 pcs
milk 3 tbsp. l.
salt to taste
greens mayonnaise 3 tbsp. l.

Preparation:

Cooking begins with preparing the omelet. To do this, beat the eggs with milk and add a little salt. Fry an omelette in a heated frying pan, which should look more like thin pancake. Place the finished omelette on a plate and leave to cool. Cut the cabbage into thin strips, chop the greens. Cut the cooled omelette into strips. Disassemble the boiled meat (it can be beef or chicken) and cut the fibers into thin strips. Mix all ingredients and season with mayonnaise.

This salad can be presented in diet menu. The dish turns out to be low-calorie and tasty.

Ingredients:

cabbage 0.5 heads
bell pepper 1 piece
onion 0.5 pcs
cucumber 0.5 pcs
carrots 1 piece
mix of greens
apple 1 piece
dried cranberries 70g
sugar 1 tbsp. l.
apple cider vinegar 1 tbsp. l.
flax seeds optional

Preparation:

Cut the cabbage with a knife, try to cut it as thin as possible. bell pepper rinse and remove seeds, cut into large cubes. Peel the apple and also cut into cubes. Grate the carrots on a coarse grater. Chop the greens with a knife. Peel the onion and cut into thin half rings. Chop the cranberries with a knife in random order. Combine all the chopped vegetables in a bowl, add salt, add vinegar and rub well with your hands. Next, cut the cucumber into thin strips and add it to the salad. Season the vegetables with sunflower oil and sprinkle with flax seeds.

Thanks to the high content of legumes, the salad quickly fills you up.

Ingredients:

canned white beans 300g
canned red beans 300g
canned corn 200g
cabbage 0.5 pcs
tomato 2 pcs
greens to taste
mayonnaise for dressing
salt to taste

Preparation:

Chop the cabbage in any order. Cut the tomatoes into cubes. Chop the greens and add to the cabbage and tomatoes. IN large dishes mix beans, corn and chopped vegetables, add salt. This salad doesn’t have to be dressed; it’s juicy enough without it.

Fresh and delicious salad, which does not require cooking large quantity products. All necessary ingredients Everyone has them in their refrigerator.

Ingredients:

cabbage 1 piece (small)
tomato 1 piece
green onions 1 bunch
dill 1 bunch
vegetable oil 4 tbsp. l.
soy sauce 1 tbsp. l.
garlic 4 cloves
juice of half a lemon
mustard 1 tsp.
sugar
pepper

Preparation:

Cooking begins with preparing the dressing. To do this, mix lemon juice with vegetable oil, add soy sauce, sugar, salt, pepper and mustard. Squeeze or finely chop the garlic into the dressing, mix well and set aside. Meanwhile, chop the cabbage and knead it well with your hands. Cut the tomato into small cubes. Add tomato to cabbage and stir. Green onions chop the dill with a knife and add to the cabbage. Season the salad with the prepared sauce and can be served.

Any vegetables are suitable for preparing a vitamin salad, but the main component should be cabbage.

The salad turns out nourishing and juicy. And eggs and chicken breast give the salad extraordinary tenderness.

Ingredients:

1 young cabbage
cucumber 2 pcs
cherry tomato 5 pcs
chicken boiled breast 70 g
eggs 2 pcs
green onion 50g
mix of greens
vegetable oil for dressing
salt to taste

Preparation:

Boil the eggs, cool and peel. Finely chop the cabbage, cut the washed cucumbers into half rings. Also cut the tomatoes into half rings. Grate the eggs chicken breast slice. Chop the onion and greens. Mix all ingredients in a salad bowl, add salt and oil. When serving, you can decorate with an egg or croutons.

The highlight of this salad is unusual gas station, which will reveal the long-known taste of salad in a completely new role.

Ingredients:

young cabbage 0.5 heads
carrots 1 piece
dill 1 bunch
green onion 1 bunch
sour cream 2 tbsp. l.
Dijon mustard 1 tsp.
salt 1 tsp.
sugar 1 tbsp. l.

Preparation:

Finely chop the cabbage. Finely chop the greens and onions with a knife and add to the cabbage. Peel the carrots and grate them on the finest grater. Add carrots to cabbage and mix everything. For dressing: combine kefir with sour cream, add mustard, salt, sugar and you can add pepper. Add the dressing to the salad and mix. Place a portion of the salad on a plate and serve.

Even in a salad made from fresh vegetables, there is always room for a spicy note. In this case, it is represented by the addition of smoked sausage.

Ingredients:

cabbage 400g
smoked sausage 250g
garlic 4 cloves
parsley, dill to taste
mayonnaise for dressing

Preparation:

Finely chop the cabbage. Cut the sausage into long strips. Grate the peeled garlic on a fine grater. Chop the greens. Mix all ingredients and season with mayonnaise, salt to taste.

Preparing the salad takes no more than half an hour. In addition, this salad can be stored in the refrigerator for a long time.

Ingredients:

red cabbage 0.5 heads
white cabbage 0.5 heads
carrots 1 piece
celery 2 pcs
onion 1 piece
mix of greens
garlic 2 cloves
canned peas 200g
half a lemon
sunflower oil for dressing

Preparation:

Shred the cabbage. Grate the carrots on a coarse grater. Chop the greens. Cut the celery into cubes. Cut the onion into half rings. Mix all ingredients in a large salad bowl, add peas and stir. Squeeze the juice of half a lemon, garlic, salt and oil into it. The salad is ready to serve.