Salad with boiled cabbage. Kitchen of Lent. Salads prepared with vegetable oil. Appetizer of carrots with garlic

Vegetable caviar

Beetroot and eggplant caviar

3 beets, 2 eggplants, 2 tbsp. chopped parsley, 4 cloves of garlic, 4 tbsp. vegetable oil, 1 tbsp. lemon juice, salt to taste.

Bake the eggplants, peel and chop. Grate raw beets on a fine grater, add

prepared eggplants, garlic, salt, citric acid, vegetable oil and mix thoroughly. Place the caviar in a dish, form it into a bar, and sprinkle with chopped parsley.

Squash caviar

To prepare 1 kg of squash caviar: 500 g zucchini, 300 g red tomatoes, 200 g onions.

Cut the zucchini into circles and fry in oil, then chop finely. Separately fry the onions and tomatoes. Mix the fried vegetables thoroughly, add salt and ground hot pepper to taste.

Pepper and eggplant caviar

Sweet pepper 320 g, eggplant 2 pcs., tomatoes 4 pcs., vegetable oil 2 tbsp., garlic 4-8 cloves, salt, ground black pepper to taste.

Peppers and eggplants are baked. After cooling, they are cut in half lengthwise, the skin is removed, and the seeds are removed from the pepper. The tomatoes are scalded and the skins are removed. All vegetables are chopped, mixed, vegetable oil and ground black pepper are added, heated for 2-3 minutes on low heat and cooled. Garlic crushed with salt is added to the cooled caviar. Serves 4.

Beet caviar

600 g beets, 2 onions, 1/2 tbsp. ready-to-use vinegar, 4 tbsp. vegetable oil, 2 tbsp. sugar, finely ground cinnamon and cloves on the tip of a knife, salt and ground black pepper to taste, dill or parsley, green salad leaves.

Bake the beets in the oven or boil them without peeling them. Dip the finished beets into cold water, peel, finely chop, fry in vegetable oil, add finely chopped fried onions, season with vinegar, salt, sugar, ground black pepper, cinnamon and cloves, finely chopped dill or parsley, mix. Cover the dish with green lettuce leaves, add a mound of beetroot caviar, and garnish with a sprig of parsley. Serve as a cold appetizer.

Beet caviar with garlic

700 g beets, 3 carrots, 1/2 tbsp. vegetable oil, 3 tbsp. tomato puree, 1 onion, salt, sugar and ground black pepper to taste, 3 cloves of garlic, a bunch of dill and parsley.

Peel raw beets and carrots, rinse, grate on a fine grater. Place in a deep frying pan or saucepan with a cast iron bottom, add oil and simmer until soft under the lid over medium heat, stirring occasionally. Add fried onion with tomato, season with salt, sugar, pepper. Serve as a cold appetizer, sprinkled with chopped garlic and finely chopped dill or parsley.

Beetroot caviar with mushrooms

600 g beets, 40 g dried mushrooms, 2 onions, 4 tbsp. vegetable oil, salt, ground black pepper, table vinegar to taste.

Boil the beets until tender, immerse them briefly in cold water, peel them, finely chop them, and fry them in vegetable oil. Boil dried mushrooms, wash, chop, fry in vegetable oil. Chop the onion very finely and fry in oil until golden brown. Combine beets, mushrooms, onions, season to taste with salt, pepper, vinegar, mix. Place in a heap in a salad bowl, garnish with a flower from the onion.

Garlic caviar

Crush the head of garlic with salt, add half a glass of walnut kernels and crush again; Soak a slice of white bread in water, squeeze, mix with garlic and nuts. Beat the resulting mass with a wooden spoon until puree is formed, gradually adding 3-4 tbsp. vegetable oil. Add lemon juice or vinegar. Place on a plate, smooth with a knife, and garnish with olives.

Pepper and green tomato caviar

Semi-hot pepper 500 g, green tomatoes 500 g, onions 1 pc., garlic 3-4 cloves, parsley 20-30 g, vegetable oil 3.5 tbsp., 3% vinegar and salt to taste, fresh tomatoes 1-2 pcs.

The pepper pods are baked, peeled, cored and seeds removed, and wiped. Green tomatoes are washed, baked and pureed. Mix the grated peppers and tomatoes, add chopped onion and garlic mashed with salt, finely chopped parsley, vegetable oil and vinegar. Mix everything well. Place the finished caviar in a heap in a salad bowl and garnish with tomato slices.

Onion caviar

For 650 g of caviar: onions 900 g, tomato puree 4 tbsp, vegetable oil 5 tbsp, 3% vinegar 100 g, sugar 1 partial tbsp, ground black pepper and salt to taste , garlic 2-3 cloves.

Finely chop the onion and sauté in oil. Add tomato puree and continue sauteing for another 10-12 minutes. After this, add vinegar, sugar, salt, pepper, mix everything and heat on low heat for 5-7 minutes. The caviar is cooled. When serving, onion caviar is seasoned with crushed garlic.

Eggplant caviar with apples

1 kg eggplants, 200 g apples, 2 tbsp. spoons of vegetable oil, 1 tbsp. vinegar, 2 onions, 1 tbsp. sugar, salt and pepper to taste.

Bake the eggplants in the oven until done. Peel the skin, fry the pulp in vegetable oil and cool. Finely chop and saute half of the onion, and grate the rest of the onion on a coarse grater. Mix fried and cooled eggplants with sautéed and raw onions and finely chop everything. Add fresh, peeled and finely grated apples, mix well. Season with sugar, salt, ground pepper, vinegar and vegetable oil.

Squash caviar

Squash 1.2 kg, onions 3-4 pcs., tomato puree 4 tbsp., vegetable oil 2.5 tbsp., 3% vinegar 1 tsp., salt, ground black pepper taste.

The squash, cut into circles, is baked in the oven until cooked, cooled and minced in a meat grinder. Chopped onions, adding tomato puree, are sautéed until tender, then mixed with chopped squash and, stirring, simmered until the mass thickens, at the end vinegar, salt, pepper are added, slightly warmed up and cooled.

Onion caviar

300 g onions, 30 g sweet pepper, 80 g carrots, 60 g white bread, 60 g tomato puree, 60 g vegetable oil, 20 ml vinegar, herbs, salt.

Finely chop the onions and sweet peppers, grate the carrots. Onions and peppers are fried, carrots, tomato puree, grated bread are added and simmered until tender. At the end of stewing, the caviar is seasoned with salt and vinegar. The caviar is cooled and decorated with herbs.

Peasant-style vegetable caviar

Pumpkin 500 g, carrots 3-4 pcs., onions 1 pc., vegetable oil 5 tbsp., tomatoes 2 pcs. (each weighing 60-80 g), garlic 2-3 cloves, ground black pepper to taste.

Onions are chopped and fried, tomatoes are cut into thin slices, pumpkin and carrots are grated on a grater with large holes. Place carrots and tomatoes in sautéed onions and simmer until tender. Then add pumpkin fried in vegetable oil and simmer for another 3-5 minutes. After stewing, the mass is passed through a meat grinder, seasoned with pepper, salt, chopped garlic and cooled.

Rhubarb caviar with zucchini and eggplant

Rhubarb 300 g, zucchini 300 g, eggplant 3-4 pcs., onions 1-2 pcs., tomato puree 1.5 tbsp., vegetable oil 2 tbsp., salt, ground black pepper to taste.

The rhubarb petioles are cut into 3-4 cm long pieces and baked in the oven until they are soft. The zucchini is peeled, cut crosswise, some of the pulp with seeds is removed and baked in the oven. Eggplants are also baked and peeled. Finely chop the onion, lightly fry with oil, then add tomato puree and continue frying. Zucchini, eggplant, rhubarb are passed through a meat grinder, fried onions, butter, salt, pepper are added and mixed. It is recommended to store finished caviar only in the refrigerator.

Caviar made from bread and garlic

200 g of wheat bread, 3 medium heads of garlic, 20 medium walnuts, 30 g of vegetable oil, 15 g of lemon juice or table vinegar.

Grate the garlic with salt, add the chopped walnut kernels and grind again. Squeeze out the slices of wheat bread soaked in water and mix with the garlic-nut mixture. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil until pureed, season with lemon sauce. Place the caviar in a salad bowl and smooth it with a knife.

Pepper dishes

Pepper stuffed with eggplant

500 g sweet pepper, 1 eggplant, garlic, salt to taste, 3 tbsp. vegetable oil, vinegar, parsley, 1 tomato.

Bake the sweet pepper pods, peel them and carefully remove the seeds. Bake the eggplants, peel the skins, crush them well, adding a few cloves of garlic, salt to taste, vegetable oil and a little vinegar. Fill the pepper with the resulting mixture and place on a plate. Pour vegetable oil on top and sprinkle with finely chopped parsley, garnish with circles of red tomatoes.

Pepper with garlic

500 g pepper, 3 tbsp. vegetable oil, salt, 2-3 cloves of garlic.

Pepper with garlic

500 g pepper, 3 tbsp. vegetable oil for frying, salt, 2-3 cloves of garlic.

Wash the pepper, remove the seeds, and salt the inside. Pour vegetable oil into a hot frying pan, place the prepared fruits and fry on both sides under the lid. Peel the garlic and grate it on a fine grater or chop it very finely. Place the fried peppers on a plate, sprinkle with garlic, and pour over the juice released during frying. Pepper and garlic are delicious hot or cold.

Eggplant dishes

Eggplants stewed with fresh tomatoes and onions

Eggplants 4 pcs., tomatoes 2 pcs., onions 2 heads, vegetable oil 1/2 tbsp., tomato juice 1/2 tbsp., garlic 4 cloves.

Peel the eggplants, cut them lengthwise into halves, and then into half circles or cubes. Fresh tomatoes are scalded, peeled and cut into 4 parts. Eggplants are fried until golden brown, tomatoes are added and fried together, do not allow them to burn, then sauteed onions, tomato juice are added and the mixture is simmered until the eggplants are ready and a thick mass is formed. Instead of tomato juice, you can add water. Cool the mixture, add finely chopped garlic, salt, ground pepper and mix well; when serving, sprinkle with finely chopped parsley or dill.

Georgian eggplant satsivi

6 eggplants, 300 g walnut kernels, 4 cloves of garlic, 1/4 red pepper, 3 onions, 1 bunch of fresh parsley, salt to taste.

This delicious appetizer needs to be prepared three days in advance. Wash medium-sized eggplants, cut off the ends, cut lengthwise and place in boiling water for 10 minutes. Then hold it under pressure for half an hour. Prepare the minced meat: grind the nuts, garlic, hot peppers, onions and parsley root. Add a little satsibeli sauce to this mixture and stuff the eggplants with it. Pour the remaining sauce over the eggplants and place in a cool place to marinate for 3 days. Serve as a cold appetizer.

Eggplants with walnuts

Eggplants 1 kg, walnut kernels 1 tbsp., onions 2 pcs., garlic 3-4 cloves, chopped herbs 2 tbsp. each type, 1 tsp red pepper, wine vinegar and salt to taste.

Eggplants are cut lengthwise, placed in an enamel pan, pour in water brought to a boil (1 cup) and cook over low heat for 20-30 minutes, making sure that they do not fall apart. The finished eggplants are placed in a colander, cooled, and then cut lengthwise into narrow slices. Walnut kernels are pounded together with garlic and salt, finely chopped onions, cilantro, savory, basil, parsley, celery, pepper, and wine sauce are added and mixed. The resulting seasoning is mixed with prepared eggplants.

Carrot dishes

Carrots with raisins

Carrots 220 g, turnips 220 g, raisins 50 g, water 100 g.

Wash the carrots well, select root vegetables of the same shape, put them in clay

pots, add a little water, cover the pots with a lid, place in the oven or Russian oven on low heat to steam slowly; After 3-4 hours, add the washed raisins and continue to simmer until tender. Serve in pots or place on a plate; Tastes better cold. You can make these guys from turnips.

Carrots with leeks

Carrots 5-6 pcs., leeks 100 g, vegetable oil 1 tbsp, white wine 3-4 tbsp, salt to taste.

Cut the carrots into strips, leeks into circles, mix them, add oil and lightly sauté over low heat for 3 minutes. Then add white wine, salt and simmer in a sealed container over low heat for 10 minutes.

Appetizer of carrots with garlic

1 small loose head of cabbage, 5-7 carrots, medium size, 2-3 cloves of garlic.

Disassemble the head of cabbage into leaves, cut off the thickened veins, dip the leaves in boiling water for 2-3 minutes, then remove and rinse with cold water. Place coarsely grated carrots mixed with chopped garlic into soft, pliable cabbage leaves, wrap into elegant rolls, place tightly in rows in a bowl, pour in strained boiling brine so that it covers the cabbage tubes. Place a wooden circle or plate on top and a small pressure, place in the refrigerator or cold pantry. On day 3 the dish is ready.

Bean dishes

Bean snack

Stir 1 cup of boiled beans with diced 2 apples and 1 medium-sized beetroot (pre-cooked and peeled). Add salt to taste, sprinkle with black pepper and season with 3 tbsp. sunflower oil and 2-3 tablespoons of vinegar.

Bean pate

Beans (grain) 130 g, vegetable oil 1/2 tbsp, onions 1/2 pcs., 3% vinegar 1 tsp, salt, ground black pepper to taste.

The boiled beans are pureed, mixed with sauteed onions, salt, ground black pepper and vinegar are added. The resulting mass is formed into a block and cooled. When serving, the pate is cut into slices.

Green beans with nuts

Beans (pods) 200 g, walnut kernels 25 g, 3% vinegar 1 tbsp, salt, ground black pepper to taste, herbs 3 g.

Prepared green bean pods are cut into strips and simmered in salted water. The stewed beans are mixed with pepper, salt, chopped nut kernels, and vinegar. Before serving, place in a salad bowl and sprinkle with finely chopped parsley.

Green beans with tomatoes

Beans (pods) 400 g, onions 1/2 pcs., garlic 3-4 cloves, vegetable oil 1 tbsp., tomatoes 4-5 pcs., finely chopped parsley 1 tbsp., sugar 1 tsp. l., ground black pepper to taste.

Boil the beans in salted water for 15 minutes, then drain in a colander. Finely chopped onions and garlic are heated in vegetable oil, chopped tomatoes (without skin), finely chopped parsley, sugar, and ground black pepper are added. Simmer everything in an open container until almost all the moisture has evaporated, after which they add boiled beans and heat through.

Bean snack

Beans 1 tbsp., nut kernels (peanuts, hazelnuts) 1/2 tbsp., onions 2-3 pcs., garlic 2-3 cloves, vegetable oil 2 tbsp.

The nut kernels are lightly fried, cooled and finely chopped. Finely chop the onion and garlic, fry and cool. Boiled beans are mixed with pre-prepared nut kernels, onions and garlic, and then salted to taste.

Tomato and cucumber dishes

Stuffed tomatoes

Select 3-4 medium-sized tomatoes, wash them in cold water, cut off the tops and carefully remove the core with seeds, add salt. Bake 3-4 wide pods of sweet pepper. Cut off the tops and fold the edges inward. To prepare the minced meat, bake and finely chop 4-5 sweet peppers, finely chop 3-4 onions, parsley, mix everything and add salt, vinegar and sunflower oil. Fill the tomatoes and baked peppers with the prepared minced meat and sprinkle parsley on top.

Pickled cucumber appetizer

Thinly slice the pickled cucumbers, place on a dish, pour over vegetable oil, sprinkle with crushed garlic

Pumpkin dishes

Bread and pumpkin snack

200 g wheat bread, 800 g pumpkin, 30 g vegetable oil, 30 g tomato juice, 2 medium onions, vinegar, salt and pepper to taste.

Peel the pumpkin from the skin and seeds, cut into thin slices, add salt and let sit, then fry in vegetable oil until golden brown, cool. Boil tomato juice until the mixture thickens. Chop the onion. Soak wheat bread in vinegar and squeeze. Mix all the prepared products and pass through a meat grinder, add salt, pepper, and season with vegetable oil.

Fish dishes

Fish aspic

1 kg of fresh fish, 1 liter of water, 1 onion, 1 root each of parsley, celery, carrots, salt, ground black pepper, 40-50 g of gelatin.

Clean, gut, wash, separate the heads and tails of fresh fish (pike perch, carp, pike, etc.). Divide into pieces, remove bones. Place the heads and tails in cold water, put on fire, and bring to a boil. Skim off the foam, add roots (carrots, onions, parsley, celery), pepper, bay leaf, salt and continue cooking for 15-20 minutes, periodically removing the foam. Remove the heads and tails from the broth, dip pieces of cleaned fish into it, cook until tender over low heat, then carefully remove the pieces of fish from the broth with a slotted spoon and place them on a dish or in ramekins. Strain the broth through 2-3 layers of gauze. Add gelatin swollen in warm water to the strained broth, bring to a boil (but do not boil) and pour it over the pieces of fish. Decorate the dish with boiled carrots, cut into stars, green peas, parsley, pour in broth, and place in a cool place. You can decorate the dish with lemon slices, but only after it has hardened, otherwise the jelly will taste bitter. Serve horseradish with jellied fish.

Herring in mustard dressing

Herring (fillet) 150-200 g, onion 1-2 heads, green onion 50 g, mustard dressing 3/4 tbsp.

The onion is finely chopped, immersed in boiling water for a few seconds and quickly cooled. The prepared onions are placed in an even layer on the herring fillet, rolled into rolls, placed in a non-oxidizing container, then poured with mustard dressing and allowed to brew in a cold place (4-8 degrees C) for 8-10 hours. When serving, the herring is poured with the same dressing and sprinkled with chopped green onions and finely chopped herbs.

Herring with fried onions

Herring (fillet) 150-200 g, onion 1-2 heads, vegetable oil 10 g, tomato puree 15 g, sugar 10 g.

The onion is cut into slices and fried until soft in vegetable oil, then tomato puree is added and frying continues until the oil turns orange, after which sugar, salt, ground pepper are added and cooled. When serving, onion fried with tomato is placed on herring fillet.

Homemade herring

Herring 500 g, mustard 30-50 g, vegetable oil 150 g, herbs to taste.

Cut the herring into clean fillets (without skin and bones) and lightly beat, giving it a sheet shape. Grease the layers with mustard on both sides, place in a jar, add vegetable oil and leave in the cold. Before serving, place on a herring plate, first rolling the layer into a tube and garnishing with herbs. As a side dish, you can serve boiled potatoes cold or hot, sprinkle with parsley or dill.

Stewed squid

400 g squid, 1 carrot, 1 onion, 50 g vegetable oil.

Grate the carrots on a coarse grater, cut the onion into half rings, and sauté in a small amount of oil. Scald cleaned, washed squids with boiling water and remove the skin. Cut into strips and add to sautéed vegetables. Mix everything. Simmer for 1-2 minutes.

Sauces

Horseradish

For 100 g of horseradish: 150 g of horseradish root, 20 g of 9% vinegar, 2 g of sugar, 2 g of salt.

Peel the horseradish root, rinse with cold water, grate on a fine grater, put in a glass or porcelain bowl, season with vinegar, sugar, salt, stir well; Close the container tightly and let stand for 2-3 hours. Keep refrigerated.

Table mustard

Mustard powder 50 g, sugar 1 tbsp, vegetable oil 2 tbsp, salt - a pinch, 3% vinegar 2 tbsp.

Mustard powder is thoroughly ground, poured with boiling water (2-3 tablespoons), and stirred well. Pour 1 tbsp into the resulting thick mass. hot water and, without stirring, leave for a day. Then carefully drain off excess water, add salt, sugar, vegetable oil, vinegar, mix thoroughly and let stand for 3 hours. Store the prepared mustard in a sealed container.

Mustard dressing with garlic

Vegetable oil 1 tbsp., mustard 1 tbsp., 3% vinegar 1 tbsp., garlic 1 head, salt, sugar, ground black pepper to taste.

Prepare mustard dressing like this. Garlic is chopped and mixed with dressing. Season it with a salad of fresh, lightly salted cucumbers and sweet peppers.

Oatmeal jelly (lenten jellied meat)

Brest Nativity of the Virgin Monastery

500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Pour warm water over oatmeal until completely covered. Place the bread crusts in the pan and place in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 liters of water, salt, sugar. Place over low heat, stirring constantly, bring to a boil, leave for 5 minutes after boiling. Remove from heat, pour into bowls, and let harden.

This diet has gained popularity all over the world as a method of quickly and relatively easily getting your waist back in place before a vacation or important event.

The Japanese diet allows you to noticeably and permanently lose weight up to about 8 kg. The duration of the Japanese diet is exactly 13 days. But you should start a diet and, accordingly, “leave” it gradually. The hospitable Russian feast before a diet will not lead to anything good, nor will gatherings in honor of the end of the diet.
Preparing for the Japanese Diet
You need to get ready that in 13 days you will be beautiful, slim and light, and have a light dinner the day before. For example, you can boil yourself a small portion of brown or wild rice (150 g) and prepare a portion of a light vegetable salad of cucumbers, Chinese cabbage and radishes, or sweet peppers, tomatoes and cucumbers (100-150 g). You can season the salad with a drop of vinegar, a drop of olive oil and try not to use salt. If you absolutely cannot live without salt, then at least reduce the amount, because the evening before a diet is not yet a diet.
It’s great if you use Chinese chopsticks during your diet. Buy Chinese chopsticks in advance and try eating with them. Such a trifle as Chinese chopsticks already has a beneficial effect on your consciousness, and you begin to understand the importance of the upcoming start of the diet. Probably, already with the chopsticks in your hand, you will already be able to feel the lightness of the bird.
Basic criteria of the Japanese diet:
- you can’t retreat from it,
- you cannot replace products and their quantity, regardless of the usefulness of the replacement.
The Japanese short diet helps change metabolic processes, and therefore all components in it are selected quite carefully.
For 13 days you will not consume:
Salt, which helps retain excess fluid.
Sugar, which is most often the source of excessive roundness on the sides and folds.
Bread made from the highest grades of white flour, and all flour products, except those allowed by the diet.
Alcoholic drinks. 100 g of wine will nullify all efforts, since alcohol changes metabolism for the worse and creates an obstacle to the elimination of toxins.
To avoid dehydration during the Japanese diet, drink water. Mineral (necessarily table-grade, not medicinal), boiled or filtered with a jug-type filter is allowed. You cannot dry out your body, and 1.5 liters of fluid daily is not a feat - it is a necessity for your body.
Knowing that many expectant and nursing mothers are concerned about excess weight, it is necessary to warn them that they should not rush. At the moment, your body is doing significant and voluminous work, so it is better to postpone the diet until after breastfeeding. Everyone else should take a multivitamin to improve the condition of their nails, hair and skin.
Day one of the Japanese diet
At breakfast - a cup of coffee
Many young girls skip breakfast simply because they don’t feel like it. The Japanese diet is designed for this, and therefore a cup of black coffee without sugar will be breakfast. Yes, it’s hard to give up sugar, but you have to.
Coffee must be natural. According to scientists, it contains antioxidants. You cannot drink so-called instant coffee. There is no need for the coffee to be too strong; brew a cup of your favorite aromatic coffee, just the way you like it - it will be a wonderful start to the day.
At lunch - vegetables and eggs
It’s almost time for lunch, the body has long woken up, now you can refresh yourself. For lunch, boil a couple of hard-boiled eggs, prepare a salad from fresh cabbage, or better yet, a little boiled cabbage (white cabbage or Peking cabbage) with the addition of olive oil. It should be noted that you can eat this salad as much as you like, because it only has a positive effect on your figure, and olive oil is beneficial to the whole body.
Have lunch without haste and with pleasure. If convenient, use Chinese chopsticks to maintain the “Japanese” mood. After lunch, drink a glass of freshly squeezed tomato juice without salt.
While eating, think about good things. About how slim, beautiful and young you are. Don’t forget about food for the soul and encourage yourself for a useful endeavor.
For dinner - fish
For dinner, prepare a portion of any fish (200-250 g) that you like best. The fish can be boiled in a double boiler or in water, or you can fry it in a frying pan with a non-stick coating and some olive oil.
Congratulations, the first day of the diet is over! You have 12 days left to survive and two more days to quit the diet.
Everyday diet for the Japanese diet

First day
At breakfast - a cup of black coffee.
At lunch - 2 hard boiled eggs, a large portion of salad, a glass of tomato juice.
Basic salad for the Japanese diet:
Cut boiled or raw white cabbage (Peking cabbage) into long beautiful strips, add a little olive or sesame oil to the salad, mix.
For dinner – 200-250 g fried or boiled fish with olive oil.
Tip of the day: cook healthy food with joy and eat without haste.
Second day
At breakfast - a cup of black coffee with one cracker of bran bread or rye bread.
At lunch - fried or boiled fish, salad with fresh vegetables (cucumbers, radishes, daikon radish, herbs, tomatoes - optional), cabbage with vegetable oil.
At dinner - 200 g boiled beef and 1 glass of kefir.
Recommendation: do not forget that diet is not self-torture, it is, in a sense, self-contemplation. You watch yourself and become better!
The third day

At lunch - 1 large zucchini, fry in slices with vegetable oil. Olive or sesame oil will improve the taste.
For dinner - salad with fresh cabbage and olive oil, 200 g boiled beef, 2 hard-boiled eggs. Advice: If you have not only sunflower, but also sesame, corn or olive oil, do not give up the flavor variety.
Fourth day
At breakfast - black coffee.
At lunch - one raw egg, boil 3 large carrots and add vegetable oil, 15 g of hard cheese. You can just eat two carrots, cut one into thin strips, mix with grated cheese and sprinkle with olive oil.
At dinner - any fruit, except grapes and bananas.
Advice: It is not necessary to eat half a kilo of fruit at once - do not stretch your stomach, it is better to divide them into two meals.
Fifth day
For breakfast - raw carrots with lemon juice. You can grate it, chop it, or eat half the carrot just like that.
At lunch - boiled or fried fish, a glass of tomato juice.

Sixth day
At breakfast - black coffee.
At lunch - boil half a small chicken without fat and skin, salad with fresh cabbage or carrots.
At dinner - 2 hard-boiled eggs, 200 g of raw carrots mixed with vegetable oil.
Seventh day
At breakfast - green or herbal tea without sugar.
At lunch – boil 200 g of beef and fruit.
At dinner, you can use any of the dinner options for the past week of the Japanese diet, but you need to exclude the dinner of the third day.
Eighth day
At breakfast - black coffee.
At lunch - boil half a small chicken without fat and skin, salad with fresh cabbage or carrots.
At dinner - 2 hard-boiled eggs, 200 g of raw carrots mixed with vegetable oil.
The halfway point of the Japanese diet has passed, now the diet needs to be repeated.
Ninth day
For breakfast - raw carrots with lemon juice.
At lunch – 250-300 g of large fish, fry or boil, a glass of tomato juice.
At dinner - fruit.
Tenth day
At breakfast - black coffee.
At lunch - 1 raw egg, boil 3 large carrots and add olive oil, 15 g of hard cheese.
At dinner - fruits, exclude grapes and bananas.
Eleventh day
At breakfast - black coffee with crackers.
At lunch - 1 large zucchini, fry in slices with vegetable oil.
For dinner - salad with fresh cabbage and olive oil, 200 g boiled beef, 2 hard-boiled eggs.
Twelfth day
At breakfast - black coffee with crackers.
For lunch - fried or boiled fish, salad with vegetables, cabbage with olive oil.
At dinner - boiled beef 100 g, a glass of kefir.
Thirteenth day
At breakfast - black coffee.
At lunch - 2 hard-boiled eggs, boiled cabbage salad and olive oil, a glass of tomato juice.
At dinner - boiled or fried fish 250-300 g.
Congratulations! Completed 13 days of the strict Japanese diet!
It is not recommended to indulge in sweets already on the 14th day, otherwise the lost kilograms will return very quickly. Let the diet of the next day after the end of the diet include the foods you ate for the previous two weeks. Introduce sugar and sweets into your diet gradually, no more than one spoon. And maybe now sweets won’t seem so attractive to you?!

Recipe for Boiled Cabbage Salad

Coarsely chop half a kilogram of fresh cabbage, pour salted boiling water over it, cover with a lid and cook over high heat. How many minutes to cook cabbage? In general, as soon as it starts to boil, remove the lid from the pan and cook open for another five minutes so that there is no specific smell afterwards. Grind the nuts and garlic together in a mortar until a thick, homogeneous, dough-like mass is obtained. Squeeze the cooked cabbage in a cheesecloth bag, place in a bowl and add the garlic-nut mixture there. Using a wooden mortar, grind all the ingredients until the cabbage is completely crushed and the mass becomes homogeneous. Add pepper and mayonnaise to taste. Place a bowl in a salad bowl, cover with a lid and serve.

List of products for preparing "Boiled Cabbage Salad"

Fresh cabbage - 500 gr., mayonnaise - 1-2 tables. spoons, peeled walnuts - 100 gr., garlic - 3-4 cloves.

Your family will love this simple dish. It is not difficult to prepare it.

To prepare you will need:

head of cabbage
vegetable oil

Cut a small head of cabbage in half, remove the stalk, put it in a saucepan, add water so that it completely covers the cabbage. Put on fire. Cook for 20 minutes. after boiling. Remove the cabbage, cool, cut into large pieces, add salt and pour over vegetable oil.

When serving, you can sprinkle the dish with chopped onion (preferably purple), freshly ground black pepper or other spices to your taste.

Chocolate cookies

Festive beef tenderloin with champignons

Cottage cheese and cinnamon pie

Rye buns with herbs

source

vinegar – 1 tsp.
salt – 2 tsp.
olive oil
lemon juice

source

Detailed description: boiled cabbage salad with vegetable oil, recipe from available ingredients and detailed preparation information taken from several sources.

Salad with boiled fish and cabbage is an inexpensive version of salad with fish. The fish salad combines fresh and salted vegetables, making it healthy.

Low-fat varieties of white fish are suitable for this salad. We suggest using pollock, hake or cod, because these types of fish are ubiquitous. Perhaps there are other fish in your area, try making this salad with them.

We suggest using fresh cabbage and green onions in this salad. Cabbage contains a large amount of fiber and dietary fiber: salads with it fill you up for a long time. Cabbage, like green onions, contains many vitamins and microelements.

Cabbage is usually added to fresh cucumber and tomato salads: this is a summer option. In the autumn-winter period, cabbage retains its beneficial and nutritional properties, unlike many other vegetables. And this salad is a great way to use it.

Here are some more cabbage salad options:

with chicken and corn;
canned fish with cucumber;
with crab sticks.

White fish – 400 g
White cabbage – 300 g
Pickled cucumbers – 1 pc.
Green onions – 0.5 bunches
Mayonnaise – 2.5 tbsp. l.
Salt – 1 tsp.

Cut the fish carcass into pieces and place in boiling salted water. Cook for about 20–30 minutes. The time depends on the thickness of the pieces. Remove the fish and cool.

If you have whole and unpeeled fish, it is important to rinse it thoroughly. To do this, you need to remove the black film lining the cavity. Thoroughly wash off the blood near the ridge.

Remove fish pieces from bones and skin. Disassemble into small parts.

Finely chop the onion and pickled cucumber.

If the cucumber is too salty, you can pre-rinse it.

Chop the cabbage into thin strips.

Sprinkle the cabbage with a little salt and lightly mash it with your hands to release its juice.

In a bowl, combine cabbage, fish, green onions and cucumbers.

You can leave a small amount of onion to decorate the salad.

Mix everything and season with mayonnaise.

Salad with boiled fish and cabbage is ready. When serving, you can sprinkle the dish with chopped green onions.

Boiled beef salad has no equal in nutritional value and ability to quickly and efficiently satisfy hunger. Such a snack, if prepared correctly, will always be tasty and appetizing and will evoke a lot of positive emotions when tasting it.

Observing all the rules for preparing it and knowing some secrets to improve the taste of the appetizer will help you get a guaranteed tasty salad with boiled beef.

Before boiling, beef must be rinsed, dried and removed from films.
Add the whole peeled onion, carrots, bay leaf and peppercorns to the water along with the meat. If desired, you can add parsley and celery root and various spices of your choice to the broth.
Depending on the quality of the meat, it will take about 1.5 hours to boil the meat slice for the salad, after which it is allowed to cool in the broth, and then removed to a plate and dried.
Beef goes well in salads with vegetables, pickles, mushrooms, eggs, and cheese.

Salad with boiled beef and pickles is one of the simplest and at the same time most successful versions of the appetizer, prepared without any hassle from simple and always available products. Instead of mayonnaise, natural yogurt without additives, mixed to taste with ready-made mustard, is suitable for dressing.

boiled beef – 300 g;
eggs – 3 pcs.;
pickled cucumbers – 3 pcs.;
peas - 1 jar;
potatoes – 4 pcs.;
salt, pepper, mayonnaise.

Cut boiled beef, eggs, jacket-boiled and peeled potatoes into cubes.
Cucumbers are chopped in the same manner.
Add peas, mayonnaise, salt and pepper to the ingredients.
Mix the boiled beef salad and serve.

A dietary salad with boiled beef is prepared using Chinese cabbage, which will give the appetizer freshness, juiciness and at the same time lightness. The dish is simply seasoned with vegetable oil or a little soy sauce and lemon juice are added to the dressing to enrich the flavor palette and its piquancy.

boiled beef – 300 g;
Chinese cabbage – 600 g;
cucumbers – 250 g;
dill – 1 bunch;
oil – 4 tbsp. spoons;
salt pepper.

Boil the beef.
Cool the meat, cut into strips.
Chop cucumbers.
Chop cabbage and dill and add to salad.
Dress the salad with boiled beef without mayonnaise with oil, salt and pepper.

Salad with boiled beef is a recipe that can be made with the addition of boiled or canned beans. The taste of the snack will be more delicate when prepared with mayonnaise, and maximum piquant with a Georgian accent in terms of the use of spices and a dressing based on vegetable oil and wine vinegar.

boiled beef – 400 g;
beans – 400 g;
hops-suneli - 2 teaspoons;
red onion – 2 pcs.;
walnuts – 100 g;
cilantro – 1 bunch;
sweet pepper – 2 pcs.;
vegetable oil – 150 ml;
wine vinegar - 2 tbsp. spoons;
salt pepper.

Chop the onion and pour boiling water over it for 15 minutes.
The boiled meat is cut into pieces.
Pepper is crushed in a similar manner.
Add boiled or canned beans, chopped cilantro, nuts, onions, draining them in a colander, and a dressing of oil, vinegar, suneli hops, salt and pepper.
Mix the boiled beef salad and serve.

An ideal option for a light and at the same time nutritious dinner is a salad with meat and vegetables, including meaty sweet bell peppers and fresh cucumbers. An excellent accompaniment to such an appetizer would be cherry tomatoes, arugula or any salad mix, and a good dressing will bring all the ingredients together.

boiled beef – 400 g;
cucumbers – 2 pcs.;
sweet red pepper – 2 pcs.;
arugula – 1 bunch;
cherry – 7 pcs.;
hot pepper – 0.5 pcs.;
vegetable oil – 50 ml;
balsamic vinegar – 2 teaspoons;
garlic – 2 cloves;
soy sauce – 2 tbsp. spoons;
salt, sugar - 0.5 teaspoon each.

Shred boiled beef, cucumbers, and sweet peppers into strips.
Grind or cut the cherry into halves.
Add arugula leaves.
Mix oil, vinegar, chopped garlic, soy sauce, salt and sugar.
Season the salad with boiled beef and pepper with the resulting dressing and mix.

A delicious recipe for a salad of boiled beef with mushrooms is suitable for any occasion or no occasion. You can use champignons and other varieties of pickled or salted mushrooms, pre-cutting them if they are large. It is preferable to use cucumbers prepared in a sweet marinade, then the taste of the snack will be as harmonious as possible.

boiled beef – 500 g;
potatoes – 500 g;
pickled cucumbers and mushrooms – 200 g each;
dill – 0.5 bunch;
onion – 1 pc.;
mayonnaise – 2 tbsp. spoons;
olive oil – 4 tbsp. spoons;
mustard – 1 teaspoon;
sugar and acetic acid - 1 teaspoon each;
salt pepper.

I cut the boiled beef and potatoes into cubes or cubes.
Chop cucumbers and mushrooms if necessary.
Chop the onion, add a spoonful of salt, sugar and vinegar, pour boiling water until covered for 15 minutes.
Rinse the onion slices with clean water, squeeze them out, and add them to the salad ingredients.
Season a delicious salad of boiled beef with mushrooms with a mixture of butter, mayonnaise and mustard and stir.

Boiled beef salad, the recipe of which requires the addition of an apple, turns out to be both light and nutritious. When using natural yogurt without additives with lemon juice or mustard to taste instead of mayonnaise, the snack turns into a dietary dish that can be included in the menu for diets.

boiled beef – 300 g;
apples – 2 pcs.;
Chinese cabbage - 1 fork;
green onion – 1 bunch;
mayonnaise – 2 tbsp. spoons;
salt pepper.

Shred cabbage and apples, removing the core.
Add chopped pre-boiled beef and green onions.
Season the boiled beef apple salad with mayonnaise, add salt and pepper to taste, and mix.

A salad with boiled beef, tomatoes and cucumbers can be seasoned with just olive or any vegetable oil, and for a richer taste, high-calorie mayonnaise. Instead of cherry tomatoes, ordinary tomatoes are suitable, and the vegetable composition, if desired, can be supplemented with boiled broccoli florets.

boiled beef – 300 g;
red sweet pepper and onion - 1 pc.;
cucumbers – 150 g;
cherry tomatoes – 5 pcs.;
vegetable oil – 4 tbsp. spoons;
salt pepper.

Boil and cut the beef.
Cut cherry tomatoes into halves, chop cucumbers, sweet peppers and onions, which, if necessary, are steamed with boiling water for 15 minutes, adding a spoonful of vinegar.
Season the salad components with vegetable oil, salt, pepper, and mix.

A simple boiled beef salad will be the perfect decoration for a holiday table if you arrange it in layers and let it soak in the refrigerator for several hours before serving. To marinate sliced onions, it is preferable to use wine or apple cider vinegar and not use regular table vinegar, which can add excessive sourness to the component.

boiled beef – 300 g;
cheese – 100 g;
salad onion – 100 g;
eggs – 4 pcs.;
vinegar - 4 tbsp. spoons;
salt, mayonnaise.

Chop the onion into half rings and marinate the onion in vinegar with added water, then drain and squeeze.
Place the onion slices on the bottom of the dish.
Sliced meat is distributed on top, and then grated eggs, covering the layers with mayonnaise.
Sprinkle the boiled beef puff salad with grated cheese.

For many, the most delicious boiled beef salad is the one that includes potatoes. In this case, the appetizer can be decorated in layers, or for everyday serving, simply mix the ingredients in a salad bowl, adding mayonnaise, mixed in advance with chopped garlic and, if desired, chopped herbs.

boiled beef – 400 g;
potatoes – 4 pcs.;
eggs – 5 pcs.;
cheese – 100 g;
garlic – 4 cloves;
salt, pepper, mayonnaise.

Boil the meat, cut it into small pieces, and place it in the first layer in a salad bowl.
Next place the ground boiled eggs and potatoes, greasing the layers with garlic mayonnaise.
The last layer is grated cheese and the salad is placed in the refrigerator for soaking for several hours.

Salad with boiled beef liver is prepared with a minimum set of ingredients, which does not prevent it from turning out incredibly tasty, appetizing and incredibly healthy. The composition of the snack can be supplemented with chopped pickled or pickled cucumbers, carrots, or you can use mayonnaise instead of dressing.

beef liver – 600 g;
white salad onion – 1 pc.;
vinegar 70% – 1 tbsp. spoon;
salt, vegetable oil.

The liver is boiled for about half an hour.
Chop the onion, pour boiling water until covered and add vinegar.
After 15 minutes, the marinade is drained and the onion is squeezed out a little.
The cooled liver is cut into strips, mixed with onions, adding vegetable oil and salt.

Hello, dear readers of my blog. Are you planning a family feast, a children's party or a reception? Prepare to spend a lot of your time preparing various meals and snacks. But it makes the task easier when you have a prepared list of recipes at hand that you can use and not waste your precious time thinking about “what to cook?” I have prepared a collection of 7 mini-recipes on how to prepare a salad with vegetable oil.

Can of canned beans
Can of canned corn
Two tomatoes
One bell pepper
Medium bulb
Vegetable oil
Black pepper

1. Before starting cooking, wash the vegetables well. Chop the tomatoes, peel the bell peppers and cut them into cubes.

2. Peel the onion and cut either finely or into thin half rings. Drain the brine from the corn and beans.

3. In a deep bowl, mix all the ingredients, season with oil, salt to taste and the light vegetable salad is ready.

To prepare 4 servings we will need the following ingredients:

Carrots - 500 grams
Onions - 500 grams
Vegetable oil - half a glass
Garlic - 4 cloves
Vinegar - 1 teaspoon
Sugar

Step-by-step cooking recipe:

1. It is necessary to peel the vegetables. Grate the carrots on a coarse grater and finely chop the onion.

2. Salt the carrots to taste, add crushed garlic and set aside for half an hour.

3. Fry the onion in a small amount of vegetable oil until lightly browned.

4. Add vinegar to the vegetable oil, mix and pour it over the carrots. Add fried onions, a little sugar and mix thoroughly. Let it brew a little.

To prepare 4 servings we will need the following ingredients:

Boiled beets - 3 pieces
Vinegar - 1 tablespoon
Black pepper

1. Peel the pre-boiled beets and grate them on a coarse grater.

2. Mix beets with vegetable oil, vinegar and season to taste with salt and black pepper.

3. Light beetroot salad is ready. All that remains is to garnish with fresh herbs and serve.

To prepare 4 servings we will need the following ingredients:

Beijing cabbage - 400 grams
Chicken eggs - 3 pieces
One medium cucumber
Tuna - 1 can
Vegetable oil - 2 tablespoons
Soy sauce – 2 tablespoons
Lemon juice - 1 tablespoon

Step-by-step cooking recipe:

1. Using a knife, chop the cabbage very finely. Wash the cucumber and cut into medium pieces.

2. Cut boiled eggs into cubes. Mash the tuna in its own juice with a fork.

3. For dressing, mix vegetable oil, lemon juice, soy sauce and mix well.

4. Mix all ingredients in a deep bowl, add dressing and mix. Fish salad with Chinese cabbage is ready.

To prepare 4 servings we will need the following ingredients:

Lettuce leaves - 150 grams
Smoked chicken breast - 350 grams
Korean carrots - 200 grams
Vegetable oil - 3 tablespoons
Lemon juice - 2 tablespoons

Step-by-step cooking recipe:

1. Cut the smoked chicken breast into medium-sized cubes.

2. In a deep bowl, tear the lettuce leaves with your hands, add chicken and Korean carrots. Make a dressing from vegetable oil and lemon juice and pour in, stirring thoroughly. At the end add salt to taste. This hearty recipe can be prepared for the New Year, family gatherings, or simply as an addition to dinner.

It is not necessary to season with mayonnaise; you can use vegetable oil as a dressing. This makes salads lighter and more flavorful. Bon appetit!

cabbage - forks;
tomato;
cucumber;
sweet pepper (yellow);
corn – 130 g;
carrot;
mayonnaise - pack;
greenery.

cabbage - one fork;
crab sticks – 100-120 g;
egg (boiled) – a couple of pieces;
cucumber - one;
mayonnaise - pack;
salt.

Chop the sticks into strips.

crackers – 85 g;
cabbage - forks;
cucumbers - a couple of pieces;
mayonnaise - pack.

Cut the cucumbers into strips.

cabbage - forks;
eggs (boiled) - a couple of pieces;
corn – 140 g;
salt;
olive oil – 25 ml;
pepper.

cabbage - forks;
tomato - one;
cucumber - one;
lemon juice - to taste;
salt;
greenery.

Strengthens the walls of blood vessels.

Recently, Chinese cabbage was considered a “curiosity” on store shelves. But thanks to selection and development of new varieties, vegetables began to be grown in the European climate. Now the product has firmly established its position in the market and in the diet. At home, a lot of varied and tasty dishes are prepared from it, including salads.

Preparation is simple, but requires compliance with some rules.

Choice. Vegetables are selected without obvious damage and darkened leaves.
Be sure to rinse the forks with water and dry them. It is easier to do this by disassembling it into leaves.
It is recommended to cut the green part of the leaves larger (it is more tender), the white part into strips or smaller cubes.
For dressing use oil, mayonnaise, yogurt. You can add lemon juice, soy sauce, mustard.

Calorie content generally depends on the constituent components. Calorie content of cabbage is 16 kcal per 100 grams. The table shows options seasoned with vegetable oil. When consuming mayonnaise, eggs, black olives, cheese or other ingredients, the energy value will increase.

Cucumbers 35.7 62 Tomatoes 34.2 56.3 Ham 82.4 135 Chicken fillet 73.7 250

There is a classic recipe for a delicious Chinese cabbage salad with a standard set of ingredients. But you can diversify them, and it will turn out even tastier. You can add ham, cheese, shrimp, black olives.

cabbage - forks;
tomato;
cucumber;
sweet pepper (yellow);
corn – 130 g;
carrot;
mayonnaise - pack;
greenery.

Dry the washed cabbage, cut the green part into large cubes, and the white part into smaller cubes.
Cut the tomato, pepper, cucumber into strips.
Peel the carrots and grate into long strips.
Place everything in a container of appropriate size.
Add corn, season with mayonnaise.
Before eating, garnish with herbs.

An original and very tasty salad. The piquant taste comes from surimi meat or minced white fish meat, from which crab sticks are traditionally prepared.

cabbage - one fork;
crab sticks – 100-120 g;
egg (boiled) – a couple of pieces;
cucumber - one;
mayonnaise - pack;
salt.

Wash and dry the forks. Cut into strips.
Cut the cucumber and eggs into cubes.
Chop the sticks into strips.
Place in a container, pour over mayonnaise, stir. Add salt if desired.

You can decorate with herbs or corn.

The simplest but incredibly tasty recipe. A great option for a holiday or family dinner. Crackers add unusualness and piquancy. At the same time, you can experiment by choosing different types of dried bread.

crackers – 85 g;
cabbage - forks;
cucumbers - a couple of pieces;
mayonnaise - pack.

Chop the washed and dried head of cabbage.
Cut the cucumbers into strips.
Place in a salad bowl, season with mayonnaise.
Sprinkle with crackers before use.

IMPORTANT! Don't add the croutons ahead of time. They will soften and there will be no fun crunch when eating.

If desired, you can diversify with corn, tomatoes, and sweet peppers.

This lunch option is not only tasty, but also nutritious, thanks to chicken meat. By the way, chicken can be replaced with turkey.

cabbage - forks;
chicken fillet – 160 g;
eggs (boiled) - a couple of pieces;
corn – 140 g;
salt;
olive oil – 25 ml;
pepper.

Fry the fillet until done. Let cool. Cut into cubes.
Peel the eggs, cut into cubes, chop the head of cabbage.
Place in a deep dish, add corn.
Salt, sprinkle with pepper, pour in the oil.

You can diversify with pineapple. The combination of chicken and pineapple is amazingly delicious. Before eating, garnish with herbs.

Light vitamin salad with a pleasant dressing of oil and lemon juice. If desired, you can add mustard and soy sauce.

cabbage - forks;
tomato - one;
cucumber - one;
lemon juice - to taste;
oil (olive or sunflower) – 25-35 ml;
salt;
greenery.

Rinse the head of cabbage and dry it. Cut into large cubes.
Wash vegetables, dry. Cut tomatoes and cucumbers into strips.
Place everything in a container, add lemon juice and salt. Mix.
Decorate with herbs and sprinkle with sesame seeds.

The benefits of Chinese cabbage cannot be ignored.

The composition contains a large amount of dietary indigestible fiber. The white part of the leaf contains more, the green part slightly less. Acting as a kind of brush, fibers clean waste and mucus from the intestinal walls. Eliminate cholesterol.
Vitamin C and citric acid are found mainly in the green part.
The white part of the leaves is rich in vitamin A, which is responsible for the production of rhodopsin, which improves vision.
Strengthens the walls of blood vessels.
Removes toxins, protects against free radicals.
Vitamin K is responsible for blood clotting.
Enriched with iron, which has a beneficial effect on well-being in case of anemia.
Introduced into the diet during weight loss to prevent constipation.

Despite all its usefulness, you should not lose sight of the restrictions on use.

It negatively affects the condition of people with problems with the digestive system.
Not recommended for high acidity, gastritis, ulcers.
Contraindicated for colitis, increased flatulence, and a tendency to dysfunction.

For a healthier salad, add flax seeds, chia seeds, pumpkin seeds or sesame seeds.
Mayonnaise, if desired or for health reasons, can be replaced with sour cream and soy sauce, adding a little mustard.
The dish can be served in an original way if it is placed on a whole leaf of a head of cabbage.

All of the recipes listed are classic, but they can be varied by adding ingredients, taking into account combinations of different products and your preferences.

Servings: 4 Cooking time: 20 minutes September 21, 2018

Cabbage salad with carrots is a very easy-to-prepare, delicious “quick-to-cook” appetizer. It is very convenient to prepare such a fresh salad for lunch or dinner when you don’t have as much time as you would like. And in terms of taste, such an appetizer is not much inferior to dishes prepared from more expensive or gourmet products.
A little culinary secret of the recipe: the ingredients contain Korean carrots, which gives it some piquancy and spiciness, so the salad turns out juicy and tasty. It is also better to use fresh cabbage for salad – “young”, crispy. An excellent addition to the appetizer would be parsley or dill, aromatic spices or pumpkin seeds, but this can already be decided based on your taste preferences and capabilities.
Another plus: the finished dish can be immediately placed on the table or, vice versa, allowed to stand in a cool place and then served chilled. So, we prepare cabbage salad with carrots according to the proposed recipe.

young cabbage – 250-300 g,
Korean carrots – 200 g,
onion – 1 piece,
parsley - to taste,
mayonnaise – 2-3 tablespoons,
pumpkin seeds - for serving.

First, let's deal with parsley, or rather, its preparation. Parsley should be washed and dried on a paper towel. Then cut off the branches and finely chop the leaves. Place greens in salad mixing bowl.

Cabbage (I recommend taking young and juicy), finely chop and add to the salad bowl with the greens. As a last resort, if you don’t have young cabbage, you can use any cabbage, only after shredding it needs to be slightly mashed so that it releases juice and is not tough.

Peel the onion, chop thinly and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallots, green, etc. I took regular onion.

Drain the liquid from Korean carrots. If it is chopped into long strips, chop it and add it to the salad bowl.

Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce.

This is how quick and easy it is to prepare a simple cabbage salad. When serving, the salad can be sprinkled with pumpkin seeds. First, lightly fry it in a dry frying pan. You can also use sesame seeds or flax seeds instead of pumpkin seeds. Or you can simply serve the salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.

I really hope that you will like my recipe for cabbage salad with carrots in Korean and find it useful.

source

The technique described in this article is based not on classic Japanese cuisine, rich in fiber and vitamins, but on more water, tea, coffee, vegetables, cheese, fish and meat.

The Japanese diet for 14 days immediately won the love of Russian women and men. This is a strict method of losing weight, but it is based not only on a low-calorie menu.

“Japanese” gives excellent results – minus 7-9 kg. Because of this, the “Japanese diet” is considered extreme, since a person receives less than 1000 Kcal per day, and if you feel unwell, then the diet must be completed urgently.

The whole essence of the Japanese diet is expressed in a few words: low-calorie, protein, with a minimum amount of salt. Accordingly, thanks to these three basics, the process of losing weight starts:

the body receives a minimum amount of calories, so it has to activate its own reserves;
a lot of energy is spent on the absorption of protein products, which entails the burning of fat layers;
protein is able to enhance heat production, which accelerates metabolism, promoting weight loss;
Due to the restriction of salt in the diet, excess fluid is removed from the tissues, swelling is eliminated, and blood pressure is normalized.

The diet is suitable for people of any weight category. If you need to lose 4-5 kg, it will be enough to sit on it for a week. If everything is 10 kg, then the 14-day option will come to the rescue. If there are no contraindications and you feel well, you can extend it for a month, since, in addition to proteins, it still contains fats (vegetable oil) and carbohydrates (rice).

Interesting fact. Europeans have about 30 different products on their table in a week. The Japanese believe that the diet should be more varied: their weekly menu numbers more than 100.

Cabbage diet for weight loss: recipes

You can experiment in the kitchen to create delicious and healthy treats. There are several food recipes that you can use.

To prepare you will need:

milk (glass);
butter (50 g);
chicken eggs (3 pieces);
cabbage (kilogram);
semolina (80 g);
salt - to your taste.

You can prepare the dish from the following ingredients:

cucumber (1 piece);
cabbage (200 g);
vegetable oil (tablespoon).

To prepare the dish you need to take:

carrots (5 pieces);
sweet green pepper (2 pieces);
cabbage (0.5 kg);
onions (5 pieces);
celery (4 pieces);
tomatoes (5 pieces);
water (5 liters).

minced chicken (0.6 kg);
egg (1 piece);
cabbage (150 g);
onion (50 g);
boiled rice (50 g);
salt - to your taste.

To prepare the dish, you need to take:

apples (200 g);
lemon juice;
cabbage (0.5 kg);
carrots (200 g);
black pepper.

These are recipes for dietary cabbage dishes for weight loss, which can be prepared from inexpensive and available ingredients. You can cope with such a process in a minimum period of time. The main thing is that you choose fresh ingredients that will bring maximum benefits to the body.

In the article below we will look at several recipes for Japanese cuisine, which, although not included in the menu of the described diet, can be useful in the fight against extra pounds or in maintaining existing weight at the proper level.

purified water – 1 l;
rice groats – 1 tbsp. l.;
seafood cocktail (of your choice) – 200 g;
lean sea fish fillet – 100 g;
medium carrots – 1 pc.;
green beans – 150-200 g;
soy sauce – 1 tsp;
greens - to taste;
pepper/salt – minimum amount.

Rinse the rice thoroughly (if desired, you can replace the rice with Japanese noodles), place it in a pan of water and let it boil a little, then add the fish fillet cut into small pieces into boiling water and cook it over low heat.

source

Libyan cuisine is known for its simplicity among Arabic cuisine. This salad just belongs to the cuisine of this country. Rather, this salad is not prepared on purpose, but when cabbage is left over from another dish. This is a kind of way to recycle leftovers in the kitchen and use products to the maximum. Meat dishes, kebabs, couscous, and various sweets are popular in Libyan cuisine. This cuisine does not differ in anything other than simplicity from other cuisines of the Eastern and Arab peoples.

In general, oriental cuisine, Arabic in particular, is practically the same for many countries, although each nation has differences in preferences and, perhaps, traditions. For example, the dish made from cabbage, makhshi, is very popular. These are our cabbage rolls, but, in most cases, without meat. A filling of uncooked rice with fresh herbs and salsa is wrapped in cabbage leaves. Salsa is a sauce made from tomatoes, onions and spices. Mahshis are made thin and long, like fingers. That part of the cabbage that is not suitable for mahshi goes, for example, into this salad with butter.

It seems like a simple salad, but so many benefits! It is useful for the body, since cabbage is a priori healthy, and even more so when boiled - it is the basis of many diets, and it is also useful for the household: we use leftovers wisely - two dishes in one shot. For this salad, take the part of the head of cabbage that is close to the stalk, the one with small leaves that cannot be used either for mahshi or cabbage rolls with meat. Then you will always have a choice of what to do with the remaining products. Saving is the virtue of a good cook!

To prepare boiled cabbage salad with vegetable oil, you will need:

head of cabbage (part with small leaves) – 1 pc.
vinegar – 1 tsp.
salt – 2 tsp.
olive oil
lemon juice

How to prepare boiled cabbage salad with vegetable oil:

1. Finely chop part of a head of cabbage with small leaves. Throw away the stalk. You can use unwanted or small cabbage leaves. Just roll them together and chop them. Pour water over the cabbage and bring to a boil, add salt and reduce heat to low. Boil for 10 minutes to soften but not overcook.
2. As soon as the cabbage is cooked to the desired condition, remove from heat and drain the water. Cool the cabbage.
3. Generously drizzle the cabbage with lemon juice, vinegar and olive oil. Add salt if necessary.

Serve cabbage salad with vegetable oil and lemon juice with meat dishes. If desired, you can sprinkle with cumin seeds.

Detailed description: boiled cabbage salad with vegetable oil, recipe from available ingredients and detailed preparation information taken from several sources.

Salad with boiled fish and cabbage is an inexpensive version of salad with fish. The fish salad combines fresh and salted vegetables, making it healthy.

Choosing fish for salad

Adding vegetables to the salad

Here are some more cabbage salad options:

with chicken and corn;
canned fish with cucumber;
with crab sticks.

Ingredients

White fish – 400 g
White cabbage – 300 g
Pickled cucumbers – 1 pc.
Green onions – 0.5 bunches
Mayonnaise – 2.5 tbsp. l.
Salt – 1 tsp.

How to prepare a salad with boiled fish and cabbage

Cut the fish carcass into pieces and place in boiling salted water. Cook for about 20–30 minutes. The time depends on the thickness of the pieces. Remove the fish and cool.

If you have whole and unpeeled fish, it is important to rinse it thoroughly. To do this, you need to remove the black film lining the cavity. Thoroughly wash off the blood near the ridge.

Remove fish pieces from bones and skin. Disassemble into small parts.

Finely chop the onion and pickled cucumber.

If the cucumber is too salty, you can pre-rinse it.

Chop the cabbage into thin strips.

Sprinkle the cabbage with a little salt and lightly mash it with your hands to release its juice.

In a bowl, combine cabbage, fish, green onions and cucumbers.

You can leave a small amount of onion to decorate the salad.

Mix everything and season with mayonnaise.

Salad with boiled fish and cabbage is ready. When serving, you can sprinkle the dish with chopped green onions.

Bon appetit!

Delicious salad with boiled beef

Observing all the rules for preparing it and knowing some secrets to improve the taste of the appetizer will help you get a guaranteed tasty salad with boiled beef.

Before boiling, beef must be rinsed, dried and removed from films.
Add the whole peeled onion, carrots, bay leaf and peppercorns to the water along with the meat. If desired, you can add parsley and celery root and various spices of your choice to the broth.
Depending on the quality of the meat, it will take about 1.5 hours to boil the meat slice for the salad, after which it is allowed to cool in the broth, and then removed to a plate and dried.
Beef goes well in salads with vegetables, pickles, mushrooms, eggs, and cheese.

Boiled beef salad with pickles

Ingredients:

boiled beef – 300 g;
eggs – 3 pcs.;
pickled cucumbers – 3 pcs.;
peas - 1 jar;
potatoes – 4 pcs.;
salt, pepper, mayonnaise.

Preparation

Cut boiled beef, eggs, jacket-boiled and peeled potatoes into cubes.
Cucumbers are chopped in the same manner.
Add peas, mayonnaise, salt and pepper to the ingredients.
Mix the boiled beef salad and serve.

Pepper dishes

Eggplant dishes

Carrot dishes

Bean dishes

Tomato and cucumber dishes

Pumpkin dishes

Fish dishes

Sauces

Oatmeal jelly (lenten jellied meat)

Choosing fish for salad

Adding vegetables to the salad

Ingredients

How to prepare a salad with boiled fish and cabbage

Delicious salad with boiled beef

Boiled beef salad with pickles

Chinese cabbage salad with boiled beef