Very useful and easy to make blue cabbage salad. It distinguishes reduced calorie content, recognizable island- spicy taste and a nice crunch that accompanies the meal. It is useful to give the dish to children and adults to saturate the body with vitamins. If you combine the vegetables in the appetizer correctly, you will get an excellent tasty and fragrant salad.
How to make red cabbage salad
Always cooking salad from red cabbage starts with the choice of the main component. Red heads of cabbage should be bought fresh, make sure that there are no sluggish and withered leaves. The head of cabbage should be elastic, with a strong pressure on the stump, it can crunch. In addition, you need to monitor the smell, pay attention to traces of rot or mold. The richer the color of the leaves, the more useful the vegetable is - due to the large amount of anthocyanins, it helps the body cope with harmful external factors, and serves as a prevention against infections.
To make it delicious and healthy salad from purple cabbage, you need to buy fresh young heads of cabbage, in which the leaves are more tender, without coarse fibers. You can eat them with a minimum of additives: enough dressing from oil with vinegar and a couple of cloves of garlic. In addition, red cabbage can be eaten not only fresh: it is pickled, baked, stewed, preserved for the winter.
Red cabbage salad - recipes with photos
Find suitable recipe red cabbage salad is easy, because the Internet offers many options, supplemented step by step instructions, photo and video descriptions of each stage of preparation. Therefore, even novice cooks will be able to repeat the recipe fine dining to please family members or guests. You can make a salad for the winter or eat it fresh, season with butter, mayonnaise or garlic. This vegetable goes well with carrots, tomatoes, apples or corn.
For the winter
To save all the benefits of vegetables, a recipe describing how to prepare red cabbage salad for the winter will help. In the cold season, it will be nice to get a jar of snacks that have a pleasant sour taste and rich purple color. Added beets and various hot spices, chosen at your discretion, will add piquancy.
Ingredients:
- beets - half a kilo;
- red cabbage - 8 kg;
- Bay leaf- 3 pcs.;
- horseradish root - 0.1 kg;
- garlic - 2 heads;
- water - 4 l;
- allspice - 20 peas;
- salt - a glass;
- sugar - a glass;
- 9% vinegar - 2 cups.
Cooking method:
- Make a brine of water, sugar, salt, boil.
- Coarsely rub the beets, add to the brine, mix with bay leaf, allspice, cook 3 minutes.
- Cool the brine.
- Free small heads of cabbage from the upper leaves, cut into 8 parts, remove the stalk. Then chop.
- Decompose by three-liter jars cabbage straw, sprinkling layers of grated horseradish and garlic. Fill with brine.
- Sterilize for a third of an hour, then cork and put the lids down until the jars cool
Fresh red cabbage salad
The simplest red cabbage salad does not require many components, just a combination of cabbage leaves with garlic and olive oil dressing is enough. Piquancy and citrus freshness will give the dish lemon juice. So light salad it is good to have a snack for an afternoon snack or serve it as a side dish for meat or fish for lunch.
Ingredients:
- red cabbage leaves - 350 g;
- garlic - 4 cloves;
- olive oil- 50 ml;
- lemon juice - 25 ml.
Cooking method:
- Chop the cabbage leaves, squeeze the garlic, mix. Lightly knead the straw with your hands to release the juice.
- Fill with oil lemon juice, if desired, pepper, salt.
with mayonnaise
Red cabbage salad with mayonnaise will be more satisfying and nutritious. However, if you are strongly against increasing the calorie content of the dish, try replacing mayonnaise with low-fat sour cream or plain yogurt. Then it will turn out light diet dish suitable even for vegetarians. original taste will appear due to the addition of fresh parsley and Crimean sweet onion.
Ingredients:
- red head - 1 pc.;
- Crimean onion - 1 pc.;
- parsley - 2 branches;
- mayonnaise - 45 ml;
- wine vinegar - 10 ml;
- sugar - 3 g.
Cooking method:
- Remove the top spoiled leaves with a bluish bloom from the heads of cabbage, chop the rest. salt a little, season with sugar, mash with your hands until the juice comes out.
- Cut the onion into strips, marinate in a mixture of sugar and vinegar for 13 minutes. Then drain the liquid, gently wring out.
- Chop the parsley, mix with the rest of the ingredients.
- Salt, pepper, season the dish with mayonnaise or sour cream or yogurt.
With vinegar
Another simple recipe to repeat at home will be a red cabbage salad with vinegar. added there green onion makes the appetizer brighter saturated color and piquant sharpness, spicy taste and aroma. Before cooking, you will need to marinate the chopped head of cabbage for a short time, then the final dish will turn out softer, more tender. original solution it may be the use of pickled fruits in this recipe - pineapples, peaches or grapes will provide bright flavors.
Ingredients:
- red cabbage - half a kilo;
- green onions - 100 g;
- 3% vinegar - 125 ml;
- vegetable oil - 50 ml;
- sugar - 40 g;
- salt - 10 g.
Cooking method:
- Chop the head of cabbage, sprinkle with salt, sugar, pour vinegar.
- Put the mixture on the bottom of the pan, heat it up, let it settle thicker on the bottom. Then remove from fire.
- Pour in oil, mix with chopped onion.
- Cool down your snack. To make the taste more piquant, you can add a few cloves or a cinnamon stick to the vinegar.
with apples
The most common recipe is red cabbage salad with apple, thanks to which there is unusual combination sweet and sour taste fruits and refreshing taste of vegetables. Any variety of apples will do: green ones add sourness, red ones add sweetness, and yellow ones add astringency. To add sophistication to the snack, walnuts are added to it, seasoned original sauce based on wine vinegar.
Ingredients:
- red cabbage - 0.3 kg;
- celery - stalk;
- apple - 1 pc.;
- wine vinegar - 40 ml;
- vegetable oil - 80 ml;
- sugar - 10 g;
- walnuts - 25 g;
- red ground pepper- a pinch.
Cooking method:
- Chop the head of cabbage, cut the apple and celery into slices.
- Make a sauce of whipped butter, vinegar, sugar, salt.
- Season the dish with red pepper, mix with dressing, garnish with walnuts.
with carrots
Pleasant taste And big amount vitamins wonderful salad of red cabbage and carrots. Its bright and rich color attracts attention, looks great on any table or in a photo. It is good to serve an appetizer with the addition of hot peppers, fresh ginger and coriander greens to add spicy sharpness and elegance to the aroma.
Ingredients:
- red cabbage - 0.4 kg;
- vinegar - a glass;
- carrots - 1 pc.;
- fresh ginger- 40 g;
- hot peppers- 10 g;
- sugar - a glass;
- coriander greens - 20 g;
- salt - 20 g.
Cooking method:
- Grate the ginger, chop the pepper. Mix them with vinegar and sugar.
- Grate the carrots, chop the head of cabbage, salt.
- Pour the marinade over the cabbage strips, cover with a plate and put under pressure for 3 hours. After that, rinse with water.
- Mix the straws with carrots, spices, marinate for a day in the refrigerator under the lid. Serve with coriander leaves.
With tomatoes
For delicious and simple salad with red cabbage and tomatoes, you will need a minimum of ingredients, but in the end you will get a dish rich in vitamins. The piquant sharpness of cabbage leaves will be emphasized by the sweetness of tomatoes, bell pepper, and the spicy taste of the dish will add greens. A dressing of olive oil and lemon juice will provide lovely fragrance.
Ingredients:
- red cabbage - half a head;
- Crimean onion - ½ pc.;
- tomato - 1 pc.;
- Bell pepper- 1 PC.;
- greens - 40 g;
- olive oil - 40 ml;
- lemon juice - 30 ml.
Cooking method:
- Chop the head of cabbage, cut the onion into half rings.
- Cut the pepper and tomato into cubes, chop the greens.
- Make a sauce of olive oil and lemon juice, season all the mixed ingredients with it. Salt and pepper if desired.
with egg
A salad with red cabbage and an egg will be more satisfying: this dish is good to serve on festive table as an appetizer or as a dense side dish for fish or seafood. Unusualness will be provided by the added wild garlic, which has a spicy-spicy taste. You can fill the side dish with sour cream or mayonnaise, but it is better to mix them in equal proportions.
Ingredients:
- purple cabbage- half a kilo;
- egg - 2 pcs.;
- parsley - 3 stalks;
- wild garlic - 2 sheets;
- sour cream - 20 g;
- mayonnaise - 20 ml.
Cooking method:
- Chop the head of cabbage, salt, knead with your hands to release the juice. Then leave for a few minutes.
- Boil eggs, chop.
- Cut the wild garlic into slices, chop the greens.
- Mix all products, salt, season with a mixture of mayonnaise and sour cream.
with corn
Red cabbage salad with corn, which also includes carrots with boiled eggs, is distinguished by a bright unusual color. Such appetizing dish looks nice on the plate. It is not a shame to apply for a festive or New Year's table, however a large number of vitamins is an argument in favor of cooking it more often.
Ingredients:
- red cabbage - 0.4 kg;
- canned corn - 100 g;
- carrots - 1 pc.;
- eggs - 1 pc.;
- mayonnaise - 100 ml;
- dill - a bunch.
Cooking method:
- Boil eggs, rub on a coarse grater.
- Shred the cabbage head, grind with salt.
- Coarsely grate the carrots, chop the dill.
- Mix all ingredients, season with mayonnaise, salt.
- Garnish with boiled egg slices.
with garlic
Spicy sharpness has a red cabbage salad with garlic. It is useful to eat it in autumn to protect the body from infections and colds, to recharge with vitamins. The recipe is very simple and does not require the preparation of complex components. Classic dressing will be a mixture of olive oil and vinegar, but any odorless vegetable oil, supplemented with pressed garlic, will do.
Ingredients:
- red cabbage - 350 g;
- vinegar - 15 ml;
- olive oil -45 ml;
- garlic - 2 cloves.
Cooking method:
- Chop the cabbage into thin strips, salt and pepper. Then knead with your hands to release the juice.
- Season thin straws with a sauce of oil with vinegar and crushed garlic.
- Refrigerate for a couple of hours before serving. If desired, you can decorate it with parsley, dill, cilantro or basil.
Delicious Red Cabbage Salad - cooking secrets
To make it special delicious salad with cabbage with memorable appearance, you should listen to the advice of chefs:
- To make cabbage leaves soft and not bitter, you need to chop them, salt and grind them. Another way to drive away bitterness is to use hot water: you need to pour over the leaves with it and leave for a few minutes.
- Before cooking, you need to remove the lower rough leaves of a bluish color from the head of cabbage - they contain only coarse fibers.
- When buying, it is better to choose dense small heads, which crunch when pressed on them - there are more vitamins.
- Original gas stations for salads will be cranberry juice, grated fresh horseradish, chopped ginger. Piquancy will give the dish liquid honey, lemon juice and balsamic vinegar. However, more familiar classic options– vegetable refined oil with lemon juice and spices or natural yogurt, low-fat sour cream or lean/olive mayonnaise.
- Unusual additions to the snack will be fresh apples, ripe pears, walnuts or Pine nuts. Celery, carrots, citrus fruits go well with red cabbage. For more expressiveness, add feta cheese, almonds, pumpkin or sesame seeds. Of the more nutritious ingredients - chicken, boiled tongue, smoked meat, salted red fish.
- You can decorate with fresh chopped herbs, boiled quail eggs or red beans.
Video
red cabbage salad- it's delicious, tender and very healthy dish! Cook it with the addition of carrots, cheese, honey, powdered sugar, cranberry juice etc.
Red Cabbage Salad: Recipe
Ingredients:Red cabbage - 410 g
- vegetable oil (purified) - 25 g
- acetic acid - 55 ml
- powdered sugar- two large spoons
- a teaspoon of salt
Cooking:
Clean the cabbage head from the top leaves. Remove the stalk, cut, sprinkle with salt so that the juice begins to come out. Place in a bowl, pour acetic acid. Squeeze before serving sunflower oil, sprinkle with powdered sugar.
How about you?
Delicious red cabbage salad.
Pour boiling water into the pan, salt, pour sugar. Cut 395 g of red cabbage, cover, simmer until softened. Transfer the vegetables to a colander, let cool, transfer to a salad bowl. Season with a tablespoon of cranberry juice and 50 ml corn oil.
White cabbage salad - photo:
Recipe with mustard and apples.Ingredients:
Apples - 120 g
- olive oil - 55 ml
- mustard - 25 g
- lemon juice - 35 g
- salt
- cabbage
Cooking steps:
Chop the cabbage. Remove the middle from the apples, cut the rest into strips. Rub mustard with warmed olive oil, pour in lemon juice, stir. Combine cabbage with apples, salt to taste. Transfer to a salad bowl, pour over the prepared sauce.
If you have a holiday coming up, prepare.
Recipe with garlic.
You will need:
Red cabbage - 390 g
- garlic clove - 3 pcs.
- vegetable oil - 55 ml
- lemon juice - 35 g
Cooking:
Chop cabbage leaves, combine with grated garlic. Salt, pour lemon juice and vegetable oil.
Horseradish option.
Crumble 390g red cabbage into thin strips. Dip in boiling water for a couple of minutes, put in a colander, pour over with cool water. Stir in a tablespoon grated horseradish, lemon juice, 55 sunflower oil, sprinkle with spices and salt.
Try and .
Delicious red cabbage salad recipes.
Honey option.
Cut into strips 290 g of cabbage, combine with 2 tbsp. spoonfuls of honey. Peel 95 g of apples, remove the core, cut into slices, salt, season with olive oil, salt.
Salad with nuts.
Ingredients:
Red cabbage - 290 g
- sweet apples - 95 g
- horseradish - 25 g
- chopped walnuts - 25 g
- juice of one lemon
- strong red wine - 95 g
- a pinch of salt
- a pinch of black pepper and sugar
Cooking steps:
Chop up the cabbage. Rub sweet apples, remove all seeds. Grate 25 g of horseradish, combine with 90 g of apples and cabbage slices, sprinkle with lemon juice from one lemon. Juice must be mixed with a tablespoon of water, two pinches of salt and a pinch of sugar. Stir well, drizzle with wine, stir again and immediately add black pepper, sprinkle with crushed nuts.
Pamper your family with a salad prepared according to the recipe described.
Salad with tomatoes.
Peel 280 g of red cabbage from the top leaves, dip it in salted water (throw 30 g of salt per liter of water). Wash it after soaking. Cut the sprouts lengthwise, chop, salt and again let it brew for 15 minutes. Squeeze, season with acetic acid, combine with sugar, chopped dill and parsley, season with ground pepper. Stir the mass, pour 35 ml of vegetable oil. Put the salad in a slide, decorate with circles 95 g ripe tomatoes, add on top apple slices, sprinkle with parsley and dill.
Recipe with pickled cucumbers.
Chop 310 g red cabbage, grind until it becomes soft. Chop 100 g of peeled apples and pickles into cubes. 55 g onion "turnip" thin half rings. Stir the mixture, season with oil.
Try this option too:
Ingredients:
Apples - 190 g
- beans - 90 g
- green onion - 45 g
- cabbage - 290 g
- olive oil - 50 g
- spoon granulated sugar
- salt
- wine or apple vinegar - 25 ml
Cooking:
Crumble a cabbage head, briefly dip in boiling water, transfer to a colander, let cool. Add pre-boiled and chilled beans. Rub apples, green onion rings, mix with sugar, olive oil, acetic acid. Stir the mass and you can serve.
Recipe with watermelon and grapes.
lettuce leaves put in the middle of the salad bowl, put 290 g of blanched cabbage on top (it must be chopped in advance). Place 100 g of apples and 145 g of grapes around the cabbage. Spread 185 g of watermelon between them. Dress the salad with a dressing of vinegar, salt, sugar and butter (vegetable).
vitamin cabbage salad diversifies the taste of any dish. You can cook it for any holiday. Despite its simplicity, it looks very beautiful and appetizing, so all guests will like it.
The homeland of red cabbage is considered to be the Mediterranean, where it has been grown since time immemorial. Even the ancient Romans and Greeks considered it the best medicine from many diseases. It has long been proven that cabbage leaves are a storehouse beneficial trace elements helping to significantly reduce the risk of developing heart disease and strengthen the walls of blood vessels, as well as fight insomnia and headaches. The original color of cabbage is due to the presence of plant pigments - anthocyanins, known antioxidants. Anthocyanins remove toxins and toxins from the body and rejuvenate skin cells. This delicious low calorie vegetable(only 24 kcal per 100 g) nutritionists invariably include in wellness programs.
When buying red cabbage, make sure it is fresh. The head of cabbage should be hard and resilient, with a glossy surface without dark brown spots. The smaller and denser the heads of cabbage, the more aromatic they are and the more nutrients. If the cabbage was not entirely used in cooking, the rest should be wrapped in cling film and put in the refrigerator. Heads can be stored in a cool place for several months. But note that you can not keep them in close proximity to fresh tomatoes or apples, which release ethylene gas. Cabbage under its influence begins to fade quickly.
Red cabbage salad can be both an independent appetizer and a wonderful addition to meat dishes. The fact is that this vegetable, unlike potatoes, white rice or pasta, which we used to use as a side dish, helps the body to fully absorb the meat. Cinnamon, cloves, cumin, anise, onion, cranberries, prunes and citrus fruits.
Fresh cabbage salads are best dressed with olive oil and lemon juice. To add a sweet touch to the appetizer, you can mix the oil with redcurrant jelly or honey. Red cabbage is harsh because it contains a lot of fiber - almost one and a half times more compared to white varieties. To make the leaves softer, they are poured over hot water or carefully knead chopped cabbage with salt. It will no longer be tough, retaining all the vitamins. Red cabbage turns out very tasty if it is stewed with onions, carrots, fried bacon and mushrooms. It is also marinated and sour with sour varieties of apples and cranberries.
For 2 persons: red cabbage - 400 g, carrots - 1 pc., ginger root - 1 pc., vinegar - 250 ml, hot pepper - 1 tsp, sugar - 100 g, salt - 1 tsp.
Peel and chop ginger root. Mix 2 tbsp. l. ginger, salt, vinegar, pepper and sugar (sugar should dissolve). Wash cabbage and carrots, peel and chop. Place the vegetables in a salad bowl, pour over the prepared marinade. Cover with a lid or cling film. Leave in a cold place for a day. Ready salad decorate with greenery if desired.
Calorie per serving 175 kcal
Cooking time from 24 hours
6 points
For 12 persons: red cabbage - 1 kg, beef - 600 g, beets - 1 pc., carrots - 1 pc., potatoes - 4 pcs., onions - 1 pc., tomato paste - 50 g, lemon juice - 1 tsp. , vegetable oil, salt, ground black pepper
Dip the beef into a pot of water (3.5-4 l). Bring to a boil. Boil for about 2 hours. Take out the beef, remove the bones, cut into pieces, return to the broth. Finely chop the onion, chop the beets and carrots. Fry vegetables in oil for 5-7 minutes. Enter tomato paste and lemon juice. Salt and pepper. Pour in water and simmer until done. Cut potatoes and red cabbage, send to the broth. Cook until done. Add onions, beets and carrots stewed in a frying pan to the broth, bring to a boil. Turn off the heat and let the borscht brew for 15-20 minutes.
Serve with sour cream and fresh herbs.
Calorie per serving 225 kcal
Cooking time from 180 minutes
Difficulty level on a 10-point scale 8 points
For 5 persons: red cabbage - 1 head, minced meat - 500 g, rice - 1 cup, carrots - 1 pc., onion - 1 pc., tomato sauce - 2 tbsp. l., sour cream - 4 tbsp. l., vegetable oil, salt
Boil cabbage leaves until soft. Grind onions and carrots, sauté in vegetable oil (leave a little for decoration). Boil rice until half cooked. Mix minced meat, rice, vegetables. Spread the filling on the cabbage leaves, roll up the envelope, transfer to a deep form. Connect tomato sauce, sour cream and 500 ml of water. Pour the stuffed cabbage with the prepared sauce. Salt. Simmer for 30-40 minutes. To sprinkle ready stuffed cabbage the remaining chopped carrots and onions.
Calorie per serving 315 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 8 points
For 6 persons: red cabbage - 1 kg, tomatoes - 400 g, onion - 100 g, sour cream - 150 g, greens (any), vegetable oil, salt, ground black pepper
Peel and chop the onion. Saute in vegetable oil until golden color. Tomatoes peel, rub. Shred the cabbage finely. Send the cabbage to the pan with the onions, simmer over medium heat for 10 minutes. Add mashed tomatoes, cook for another 10-15 minutes, stirring occasionally. Add sour cream, salt and pepper. Stir and simmer for another 10 minutes until done. Can be served with herbs as a side dish for any meat dish or a poultry dish, such as chicken pancakes.
Calorie per serving 140 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 6 points
For 3 persons: red cabbage - 500 g, green apples - 2 pcs., apple juice - 100 ml, apple cider vinegar - 20 ml, natural yogurt - 100 ml, parsley - 1 bunch, olive oil, ground cinnamon, sugar
Shred the cabbage, pour apple juice and vinegar. Place in a frying pan. Add cinnamon and sugar to taste. Simmer over low heat until done. Cool down. Wash apples, cut into slices, remove seeds. Mix cabbage and apples, season with olive oil. Arrange the salad on plates, pour over the yogurt. Decorate with parsley sprigs.
Calorie per serving 80 kcal
Cooking time from 30 minutes
Difficulty level on a 10-point scale 6 points
For 3 persons: red cabbage - 600 g, feta cheese - 200 g, walnuts - 100 g, lemons - 1 pc., olive oil, salt
Wash cabbage, chop. Salt. Knead with your hands to release the juice. Chop the nuts, reserving a few for garnish. Cheese cut into cubes. Cut the lemon in half, squeeze out the juice. Combine cabbage, cheese, chopped nuts. Mix. Drizzle with olive oil and lemon juice. Decorate the salad with walnut halves.
Calorie per serving 180 kcal
Cooking time from 15 minutes
Difficulty level on a 10-point scale 5 points
For 3 persons: red cabbage - 400 g, cucumbers - 1 pc., tomatoes - 1 pc., Bulgarian pepper - 1 pc., carrots - 1 pc., onion - 1 pc., balsamic vinegar, salt
Finely chop the cabbage, salt, mash with your hands to give juice. Peel carrots, cucumbers and onions, cut into strips. Remove seeds from tomatoes and peppers, chop. Combine vegetables, mix thoroughly. Season with balsamic vinegar to taste (you can oil).
Calorie per serving 75 kcal
Cooking time from 20 minutes
Difficulty level on a 10-point scale 5 points
For 6 persons: red cabbage - 1 head, pink salmon fillet - 700 g, cauliflower - 700 g, onion - 1 pc., garlic - 2 cloves, vegetable oil, salt, ground black pepper
Cut off part of the red cabbage with the stalk. Boil the rest of the head of cabbage in salted water so that the leaves become plastic. Peel the onion, chop. Saute in vegetable oil. Chop the fish into small cubes. Send to the pan to the onion, lightly fry. Pass the garlic through a garlic press. Boil the cauliflower until half cooked (do not pour out the broth). Disassemble into inflorescences, chop. mix fish, cauliflower, onion and garlic. Salt and pepper. For each cabbage leaf lay out the filling, roll up the envelopes. Send in a deep form, pour cabbage broth. Simmer until done for 30-40 minutes.
Calorie per serving 275 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 8 points
For 2 persons: red cabbage - 300 g, orange - 100 g, grapefruit - 150 g, carrot - 50 g, orange juice - 30 ml, wine vinegar - 1 tbsp. l., sesame oil - 50 ml, greens (any) - 1 bunch
Shred the cabbage. Grate carrots on a coarse grater. Combine vegetables. mix Orange juice, vinegar and oil. Pour vegetables with marinade, refrigerate for 6 hours. Peel orange and grapefruit, cut into slices. Remove the film, cut each slice into 4-5 parts. Add citrus fruits to vegetables, mix. Sprinkle salad with herbs and serve.
Calorie per serving 95 kcal
Cooking time from 6 hours
Difficulty level on a 10-point scale 5 points
For 5 persons: red cabbage - 200 g, tomatoes - 2 pcs., cucumbers - 2 pcs., avocado - 1 pc., thin round pita bread - 5 pcs., chicken fillet - 500 g, garlic - 1 clove, ground cinnamon - 0.5 h l., vegetable oil, salt, ground black pepper
Cut the chicken fillet into small cubes. Mix 4 tbsp. l. oil with cinnamon, two pinches of salt and a pinch of pepper. Place the fillet pieces in the prepared mixture, leave for 2 hours, then fry until golden brown. Shred the cabbage. Pass the garlic through a garlic press. Peel tomatoes, cucumbers, avocados, cut into cubes. Mix all chopped vegetables and fried fillet. Put the stuffing on the pita bread. Season with butter to taste (you can use sour cream or mayonnaise).
Roll up the roll and serve.
Calorie per serving 195 kcal
Cooking time from 130 minutes
Difficulty level on a 10-point scale 6 points
To make it easier for you to navigate in a rich selection, we arranged the salads in order of increasing cooking time. Let's start with simple and versatile! The most summer or long salads are closer to the end of the article.
A few words about the need for special processing raw cabbage. Reinforced prominence is only beneficial in a pure red cabbage salad.
For the above recipes, this is not necessary, because most often the shredder is very thin, there are several ingredients, the sauces are sour, and before serving, we let the salad brew for 15 minutes.
If you will use classic way“chop, salt, knead”, do not make a mistake - DO NOT CRUSH WITH FORCE! Lightly and gently fluff the cabbage strips - salt or sprinkle with vinegar - and let them stand for 3-5 minutes.
Cook light and with pleasure - success is guaranteed!
And feel free to scroll through the comments. Thanks to our readers! They added tasty and budget ideas.
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Two cabbages and an eternal classic
The case when a simple, beautiful and very tasty red cabbage salad cannot do without white cabbage. The method of cutting is very important: long live a sharp knife and a thin shredder! Although in our kitchen, eternal praise is addressed to the Berner grater, with which we chop cabbage instantly and very carefully.
For 8-10 medium servings we need:
- Red cabbage - 200-250 grams
- White cabbage - 200-250 grams
- Carrots - 2-3 pcs. (medium)
- Finely chopped parsley - 3-4 tbsp. heaped spoons
- Mayonnaise - 150 ml
- Apple cider vinegar - 2 tbsp. spoons
- Mustard weak (or sweet with grains) - 2 tbsp. spoons
- Salt - ½ teaspoon
- Ground black pepper - ¼ tsp
- Optional: sunflower seeds or black raisins - 2-3 gummies
- Both additional ingredients soak in water 30 minutes before cooking
enjoy quick cooking a huge bowl of salad - 20 minutes.
Thinly chop the cabbage, three carrots on a coarse grater, combine vegetables with parsley, mix.
Sauce: whisk together mayonnaise, mustard, vinegar, salt and pepper. Add 2/3 of the sauce to the salad, mix, try. Add the rest to taste or not.
The beauty of this salad and sauce is that separately from each other they are perfectly stored in the refrigerator - up to 1 day. If you are very busy, you can cut the vegetables for future use and always leave a third of the dressing. Fast healthy breakfast secured! Especially if you take 2 servings of salad as independent dish- in the company to the 1st boiled egg.
Such a salad will be ideally dietary by replacing mayonnaise with thickened yogurt or classic Activia curd (low rectangular boxes).
Two cabbages with apple and poppy
Let's take the previous recipe as a basis (2 cabbages + carrots), but make a different sauce and add to the ingredients green apple, cut into thin strips (or other hard sweet and sour apple variety).
For the sauce mix:
- Mayonnaise - 3 tbsp. spoons
- Olive oil - 2 tbsp. spoons
- Apple cider vinegar - 1 tbsp. spoons
- Juice of 1 medium lemon
- Poppy seeds - 2 tbsp. spoons
- Salt, pepper - to taste
Voila! "Two cabbages" delight gourmets new variation!
The calorie content of the salad is not high - up to 150 kcal per 1 serving, from where we get up to 8% daily allowance fiber (!) Minute Salad with Cucumber
Colorful and delicious red cabbage salad with cucumber and green onion. We hope you will want to repeat the photo of the recipe by submitting vegetable mix on green dishes. The color of hope and natural strength!
Shred white and red cabbage. The proportion of ingredients is 2:1, for example, 200 grams of white and 100 grams of red.
Add a thin straw of cucumber and finely chopped green onion. We take cucumber to taste, we took it on a par with colorful cabbage - 100 grams. By increasing its quantity, you will further lighten the taste of the finished dish.
Salad dressing is also not difficult:
- Z Art. tablespoons of bright-smelling vegetable oil (any fragrant cold-pressed)
- 1 st. a spoonful of apple cider vinegar
- ¾ teaspoon fine salt
The salad is irreproachably light and refreshing! Will gladly accept small cubes of garlic or a little crushed mint and will not resist if we replace the onion with a traditional set Slavic cuisine- parsley + dill.
Minute salad with tomatoes and corn
Cooking time - up to 15 minutes.
Check out this cute salad. He crosses out the dogma of many grandmothers about compatibility raw vegetables- "You can not interfere with cabbage and tomatoes!". How else can you! And it is not necessary to take cherry tomatoes (although this time we used them). The main thing is to cut the tomatoes not coarsely and mix gently. And for special tenderness, you can remove the skin from the tomato. Vivat to the contrast of tastes!
For a juicy and very tasty revolutionary, we need:
Shred, cut and mix, season, salt, pepper - enjoy!
Russian style with apple and sauerkraut
A simple composition option, where cutting is again very important.
Take 1/4 of a medium head of red cabbage and chop finely.
One large sweet apple and 2 medium pickled cucumber clean and cut into strips. Sprinkle the apple with lemon juice immediately so that it does not have time to darken before being sent to the salad.
If you like fresh herbs, you can add 1-2 tablespoons of chopped cilantro or parsley. But don't overdo it!
Cooking french sauce using a mixer or blender (!):
- We put mustard (2 tablespoons) on the bottom of a deep bowl, pour in water a little bit (3 tablespoons) and beat the ingredients. Next, add olive oil (100 ml), continuing to drive it in small portions into the mixture. At the end - heavy cream or sour cream (4 tablespoons). Salt, pepper, add 1-2 teaspoons of sugar and the same amount of lemon juice.
Combine vegetables and sauce. As a result, we get a very tasty red cabbage salad recipe with an idyll of sour and sweet. Even in the photo you can clearly see the appetizing contrasts of the components. Together with unusual dressing they turn a banal snack set into savory mixture worthy of a festive table.
Red cabbage salad with cashews
Cooking time - 10 minutes.
For 7-8 servings we need:
- Red cabbage - 120-150 grams
- Cashews (fried) - 80-120 grams
- Honey mustard sauce with a simple composition:
- Honey (1 tsp), low or medium mustard (1 tsp), olive oil (3 tsp), Apple vinegar(2-3 tsp), salt and pepper (to taste)
Loudly speaking - we are cooking, but in fact - we have fun and relax for the next 10 minutes.
Mix the sauce ingredients with a whisk. Shred cabbage and combine with cashews. Pour the sauce - in parts, first 2/3 of the composition.
Perhaps, for your taste, you need less dressing when immediately served on the table. We processed the maximum number of ingredients and described the recipe with the condition that the salad is infused before the meal - up to 15 minutes.
Naughty mandarin with red cabbage
Cooking time - 12-15 minutes.
For 5 bulk servings we need:
- Red cabbage - 150 grams
- Slices of 2-3 juicy tangerines (which ones to prefer - read below)
- Walnuts- 100-120 grams
- Vinegar oil sauce:
- Olive oil (2 tablespoons), balsamic vinegar (3 tablespoons), a pinch of salt and pepper each
Cooking is not complete without a stove. But first, about the shredder: the case when you can shred a little thicker, and at the end cut into short strips.
In a deep frying pan with a thick bottom, heat salted oil, vinegar and add shredded cabbage. Keep 5-7 minutes over medium heat, stirring. Our goal - lightly sauté the cabbage without losing the crunch.
We choose sweet tangerines, from which it is easy to remove the thin inner skin that envelops the slices. The presence of seeds is not important, we will still clean each slice, and remove the bones. Suitable Abkhazian, Moroccan, orange hybrid Clementine, as well as Spanish (the latter - with bones).
We clean tangerine slices from the skin on the sides, if too large - cut in half. Lightly chop the walnuts with a knife. We combine all the ingredients.
If it seems to you that there is not enough sweetness, honey helps out (a couple of teaspoons).
Colorful, juicy, easy, original and fast!
Chinese salad with chicken breast
Salad tzimis - marinated chicken breast, it will take a little over an hour (5+30+30 minutes). The salad itself is assembled in 7-8 minutes.
We need:
- Chicken breast - 2 pcs. medium size
For marinade: soy sauce(3 tablespoons), Sesame oil(1 tsp), ground black pepper (1/4 tsp)
- Carrot - 1 pc. (medium)
- Red cabbage - 100-120 grams
- Sheet curly lettuce- 1 bunch
- Green onions - 1-2 sprigs
For sauce:
- Sesame seed oil - 1 tbsp. spoon
- Sugar (sand) - 1 tbsp. spoon
- Vinegar (rice or apple) - 4-5 tbsp. spoons
- Garlic - 1-2 cloves (finely chopped!)
How to cook.
We heat the oven to 180 degrees Celsius and stew the meat until cooked in a deep form - right in the marinade (!). This will take up to 30 minutes. Cut the cooked breast into small pieces.
Prepare the sauce: Whisk all the ingredients with a whisk until smooth.
We chop the vegetables: we tear the lettuce into short but wide strips, cut the carrots into thin strips, chop the cabbage, and the onion into a small cube. As always, the fastest way to work is with a Berner grater.
Mix the vegetables, pour over half the sauce, lay to scatter cold cuts and complete the extravaganza of taste with the second half of the sauce.
Traditional Chinese topping - almond flakes and special straws. It is easy to replace them: the same almonds, but crushed to crumbs and any crunchy crackers.
In addition to new dishes, watch a video on how to properly chop cabbage with a knife.
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