You can cook cabbage various dishes. It’s delicious to make from a fresh head of cabbage vitamin snack or a full-fledged side dish, and any fresh cabbage salad is perfect as a snack and to fish dishes, and to meat. If you don’t know how to make coleslaw in an interesting and tasty way, below are the most popular methods for versatile, satisfying appetizers.
Simple salad of fresh cabbage and cucumbers
The summer version of this dish turns out tasty, aromatic and healthy. It is best to eat it fresh, since after standing for several hours, the snack may lose its wonderful crunchiness.
Ingredients for 300 grams of white cabbage:
- salt;
- onion – 1 pc.;
- dill;
- cucumber – 2 pcs.;
- cilantro;
- lemon juice– 1 tbsp. spoon;
- parsley;
- oil – 2 tbsp. spoons of olive.
Preparation:
- Shred the head of cabbage.
- Add some salt and knead with your hands. The juice should come out.
- Onions and cucumbers are needed in half rings. Combine with cabbage.
- Pour in lemon juice.
- Drizzle with oil.
- Chop the greens.
- Toss into salad. Stir.
Recipe, as in the canteen - with carrots and vinegar
Another variation delicious snacks- fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all the vegetables are used fresh, it also turns out to be healthy.
Ingredients:
- vinegar - 1.5 tbsp. spoons;
- onion – 1 pc.;
- pepper;
- beets – 1 pc.;
- salt;
- red cabbage forks - 1 pc.;
- dill;
- carrots – 2 pcs.
Preparation:
- Cut the vegetables into equally short strips.
- Mix.
- Sprinkle with pepper.
- Pour in vinegar.
- Add some salt.
- Mix.
- Chop the dill.
- Sprinkle the finished dish.
Spicy salad with garlic and mayonnaise
This is the most quick option preparations coleslaw. It turns out very juicy, spicy and spicy.
If you want to receive dietary option, then you can replace mayonnaise with sour cream.
Ingredients:
- garlic – 6 cloves;
- cabbage - an average head of cabbage 700 grams;
- salt;
- mayonnaise – 230 ml.
Preparation:
- Chop the head of cabbage into thin, neat strips.
- Sprinkle with salt.
- Grind. Juice should come out.
- Take fine grater or garlic press and mince the garlic cloves.
- Mix with straws.
- Pour in mayonnaise.
- Stir.
Late autumn...Vegetables have already been harvested, preparations for the winter have been made and securely hidden in the cellar. It seems like it’s still too early to open them, but I don’t really want to prepare salads from store-bought cucumbers and tomatoes. They are very different in taste and smell from vegetables carefully grown and carefully collected with their own hands from their own garden beds. But then my gaze stumbles upon cabbage. Here it is, the solution! Elastic, recently cut heads just beg to be used in cabbage salads. Now is the time for them. It’s healthy, tasty, and you can pamper your family with variety. There is no desire to prepare a salad from the usual white cabbage? Kohlrabi, Brussels sprouts, Savoy, cauliflower and broccoli are at your service.
Cabbage in salads goes well with other vegetables and fruits: carrots, apples, horseradish, beets, onions and green onions, celery, dill and parsley, garlic, as well as meat, cheese and other products. Thanks to this excellent quality, there are not just a lot of cabbage salad recipes, but an extremely large number - both simpler and more complex. In a word, for every taste. So, let's go on a recipe journey, where wonderful and variety of salads from cabbage.
Ingredients:
300 g cabbage,
2 carrots,
2 tbsp. vegetable oil,
1 tbsp. apple cider vinegar,
salt, herbs.
Preparation:
Finely chop the cabbage, add salt and lightly crush with your hands until the juice releases. Add the carrots grated on a coarse grater and mix them with the cabbage. Make a dressing from oil and vinegar by simply mixing them together and pour it over the salad. Mix everything thoroughly again and let it brew ready-made dish 20 minutes in the refrigerator. Serve garnished with greens.
Ingredients:
200 g cabbage,
1 beetroot,
1 carrot,
1 bunch of green onions,
1 tsp wine vinegar,
1 tbsp. sesame oil,
1 tsp grainy mustard,
salt - to taste.
Preparation:
Cut the carrots and beets into thin strips or grate them to Korean salads, chop the cabbage, add salt and lightly crush it with your hands. Cut green onions into rings. Mix all ingredients, season the salad with a mixture of sesame oil, wine vinegar, mustard and salt.
White cabbage salad “Autumn Tale”
Ingredients:
400 g cabbage,
200 g tomatoes,
200 g fresh cucumbers,
2 boiled eggs,
200 g sour cream,
salt, herbs.
Preparation:
Cut the cabbage into thin strips and rub with salt. Cut tomatoes and cucumbers into thin slices, eggs into slices. Place all ingredients, except eggs, in a salad bowl, add salt to taste, season with sour cream, mix and garnish with egg slices and herbs.
Ingredients:
200 g cabbage,
300 g chicken fillet,
100 g cheese,
several cherry tomatoes
croutons, salt, pepper, mayonnaise.
Preparation:
Shred the cabbage. Salt and pepper the chicken fillet and fry in vegetable oil. Cut the cheese into small cubes chicken fillet- medium cubes. Place everything in a salad bowl, season with salt, pepper, and mayonnaise. Before serving, sprinkle with croutons and garnish with cherry tomatoes.
Ingredients:
400 g cabbage,
1 boiled chicken breast,
200 g pasta (boiled),
1 carrot,
2-3 green onions,
2 tbsp. sesame seeds,
2 tbsp. almonds,
3 tbsp. table vinegar,
4 tbsp. vegetable oil,
1 tbsp. Sahara,
salt, pepper - to taste.
Preparation:
Chop the cabbage into thin strips and crush it a little with your hands. Grate the carrots on a coarse grater and mix with cabbage, add green onions. Chicken breast cut into cubes. Lightly toast the sesame seeds to enhance the flavor. Grind the almonds and fry them a little. Prepare a dressing with vinegar, oil, salt, sugar and pepper. Combine all ingredients, add prepared sauce and stir. Let the salad stand for 20 minutes before serving.
White cabbage salad with sweet pepper and ham
Ingredients:
300 g cabbage,
150 g lean ham,
2 sweet peppers,
1 onion,
2 tomatoes
1 fresh cucumber
100 g mayonnaise,
Preparation:
Chop the cabbage, add salt and rub with your hands. Cut the pepper and ham into strips, tomatoes and cucumbers into slices. Pour boiling water over the onion and chop. Mix all ingredients, salt, pepper and season with mayonnaise.
Ingredients:
500 g cabbage,
200 g smoked sausage,
1 carrot,
1 apple,
250 g mayonnaise,
salt, parsley - to taste.
Preparation:
Finely chop the cabbage and grind with salt. Grate the carrots and apple on a coarse grater, smoked sausage cut into small cubes. Combine all products, mix and season with mayonnaise. Garnish the finished salad with parsley.
Ingredients:
200 g cabbage,
50 g boiled shrimp,
1 tbsp. vegetable oil,
1 tbsp. soy sauce,
salt, sugar, green onions - to taste.
Preparation:
Chop the cabbage into thin strips, lightly knead with your hands, season with oil and soy sauce, add salt and sugar to taste and stir. Sprinkle with shrimp and green onions before serving.
White cabbage salad with smoked cheese
Ingredients:
500 g cabbage,
100-200 g smoked sausage cheese,
1 carrot,
garlic, pepper, salt, mayonnaise - to taste.
Preparation:
Chop the cabbage as finely as possible, grate the carrots and cheese on a coarse grater, pass the garlic through a press. Stir, season with salt, pepper, mayonnaise.
Ingredients:
200 g sauerkraut,
200 g pickled mushrooms,
1 onion,
50 g celery stalk,
2 tbsp. vegetable oil,
caraway seeds, dill, salt - to taste.
Preparation:
Cut the mushrooms into small slices, the celery stalk into slices, chop the onion and dill. Mix the products, season with vegetable oil.
Ingredients:
400 g cabbage,
200 g Korean carrots,
1 Bell pepper,
3 tbsp. vegetable oil,
green onions, salt, pepper - to taste.
Preparation:
Thinly chop the cabbage, add salt and lightly knead with your hands. Then add to it Korean carrots, thinly sliced pepper, chopped green onions, salt, pepper, season with vegetable oil and mix.
Ingredients:
300 g cabbage,
1 stack prunes,
1 carrot,
2 tbsp. l. olive oil,
sugar, cumin, lemon juice - to taste.
Preparation:
Finely chop the cabbage, scald it with boiling water, place in a colander and let drain. Sprinkle with salt and sugar, add grated carrots. Cut the prunes into small pieces. Mix all ingredients, add cumin, oil and sprinkle with lemon juice, place the salad in a salad bowl and garnish with prunes.
Ingredients:
100 g white cabbage,
100 g red cabbage,
150 g ham,
2 boiled eggs,
2 pickled cucumbers,
2 tomatoes
dill and parsley,
vegetable oil,
lemon juice,
salt - to taste.
Preparation:
Cut both types of cabbage into thin strips, sprinkle with salt and rub with your hands. Mix together vegetable oil, lemon juice and pour over the cabbage. Finely chop the ham, tomatoes, cucumbers, eggs, chop the greens. Add everything to the cabbage, salt and stir.
Ingredients:
300 g cabbage,
100 g apples,
50 g green onions,
100 g mayonnaise,
1 tsp table vinegar,
salt - to taste.
Preparation:
Salt the shredded cabbage, sprinkle with vinegar and lightly rub with your hands. Grate the apples on a coarse grater, finely chop the green onions. Combine all ingredients and season with mayonnaise.
Ingredients:
500 g cabbage,
1 stack white boiled beans,
2 boiled eggs,
7 onions,
3-4 tbsp. vegetable oil,
sugar, salt, table vinegar, red wine - to taste.
Preparation:
Chop the cabbage as finely as possible. Place in boiling water and cook for 4 minutes. Then drain in a colander and rinse cold water, sprinkle with vinegar or red wine, mix with beans and finely chopped onion. Season the mixture with sugar, salt, and vegetable oil. Sprinkle finely chopped eggs on top of the salad.
Ingredients:
1 head of cabbage,
100 g bacon,
100 g hard cheese,
1 bunch green salad,
3-4 arrows of green onions,
3 tbsp. sour cream,
3 tbsp. mayonnaise,
2 tbsp. apple cider vinegar,
salt, pepper - to taste.
Preparation:
Break the cauliflower into small florets and boil in salted water for 10 minutes. Cut the bacon into thin strips, grate the cheese on a coarse grater, cut the green onions into small rings. Prepare a sauce from mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper. Season the prepared products with it and mix. Place green salad leaves on a plate and top ready salad.
Ingredients:
1 kg cauliflower,
100 g fried eggplants,
1 onion,
1 raw egg,
50 g prunes (pitted),
green pea, greens - to taste,
breadcrumbs.
For the sauce:
200 g mayonnaise,
100 g sour cream,
2 tbsp. Chile,
black ground pepper, salt - to taste.
Preparation:
Separate the cauliflower into florets, dip each floret in beaten egg, then roll in breadcrumbs and fry in oil until browned. Chop the prunes and greens, chop the onion into rings. Combine the fried cabbage with the prepared ingredients, add peas and eggplants.
For the dressing, mix all the above ingredients, pour the sauce over the salad, mix, cool and serve.
Ingredients:
400 g Brussels sprouts,
100 g tomatoes,
100 g sweet pepper,
100 g green onions,
1 onion,
3 tbsp. vegetable oil,
1 lemon,
sugar, ground black pepper - to taste.
Preparation:
Cut each head of cabbage into small slices, onion cut into half rings, chop green onions. Chop the tomatoes and bell peppers. Combine all the vegetables, add lemon juice and refrigerate for 2 hours. Then season the salad with sugar, ground black pepper to taste, season with vegetable oil and mix.
Ingredients:
1 kohlrabi,
1 radish,
1 pickled cucumber,
1 onion,
4 tbsp. vegetable oil,
pepper, salt, herbs - to taste.
Preparation:
Grate kohlrabi and radish on a coarse grater, mix with pickled cucumber, cut into thin strips, chopped onion, salt and pepper. Season the salad with vegetable oil, mix and garnish with herbs.
Ingredients:
250 g broccoli,
12 cherry tomatoes,
80 g mozzarella,
1 tbsp. chopped red onion,
1 tbsp. red wine vinegar,
olive oil,
salt, ground black pepper - to taste.
Preparation:
Boil broccoli florets in salted water for 3 minutes. Drain in a colander, rinse with cold water, let dry a little and place in a bowl. Add the onion and halved cherry tomatoes, pour the oil over the vegetables and wine vinegar and mix gently. Place the vegetables on a flat dish, top with mozzarella cut into thin slices, salt and pepper to taste.
Ingredients:
1 fork broccoli,
200 g champignons,
100 g walnuts,
2 cloves of garlic,
2 tbsp. vegetable oil,
1 tbsp. sesame oil,
1 tbsp. soy sauce,
1 tbsp. chopped ginger,
salt pepper.
Preparation:
Cut the broccoli into florets and steam for 2 minutes, then immediately rinse with cold water to preserve the color. Prepare a marinade from vegetable and sesame oil, soy sauce, chopped garlic, ginger, salt and pepper. Cut the champignons into pieces and add to the marinade. Then add broccoli there and leave to marinate for 2 hours at room temperature. Walnuts fry in a dry frying pan, chop some of them, and decorate the finished salad with the remaining halves.
Salad from Chinese cabbage with rice and crab sticks
Ingredients:
200 g Chinese cabbage,
4 boiled eggs,
200 g crab sticks,
150 g rice,
1 onion,
1 can of canned corn,
salt, pepper, mayonnaise - to taste.
Preparation:
Finely chop the cabbage, boil the rice, finely chop the eggs and crab sticks, chop the onion. Mix the prepared ingredients, add corn, salt and pepper, add mayonnaise and mix the finished salad.
It would seem that it could be simpler than cabbage salads. But no, each of them is unique and a unique masterpiece culinary arts. Vitamin salads cabbage is especially useful right now, in the off-season, so choose any and cook with pleasure!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The undeniable advantage of salads with fresh cabbage is their low cost and availability. Cabbage is presented on store shelves in a huge assortment both in winter and summer. For cooking modern housewives The following types of cabbage are used: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.
Benefit and compatibility various types cabbage
In their raw form, all types of cabbage are in perfect harmony with products, both animal and plant origin. These vegetables are only incompatible with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body. vitamins E, C and K, as well as ballast substances and folic acid. Additional components of salads made from this cabbage can include: green apples, cranberries, carrots, beets, onions, cucumbers, zucchini, parsley, dill and other greens.
No less popular savoy cabbage. It is a source of vitamins E and B6. When stewed, savoy cabbage has the best taste characteristics, but even when fresh it is not inferior to most vegetables. It can be combined with carrots, cucumbers, radishes, herbs and herbs. Red cabbage is good for colds and flu, it goes well with pomegranate, black currants, green beans, lettuce, sweet peppers, sour apples and nuts. Other types are also beautiful in combination with the listed components. And only cauliflower individual, it is most attractive in mixes of cereals and herbs.
Choosing cabbage for salad
When choosing cabbage on the market, first of all, you need to pay attention to appearance. Ideal vegetables are those with a beautiful light green, green or dark purple (in the case of red cabbage) coloring, without damage, deep cracks, stains and rotten areas. When pressed, the cabbage should not be deformed; as a rule, such a defect indicates insufficient ripeness. Soft and wrinkled cabbage is not suitable for making salads. The optimal weight is 1-1.5 kg. The presence of a stalk is mandatory; its length varies from 3 to 5 cm. The leaves must fit tightly to the head of cabbage. The aroma is welcome fresh, without foreign odors. When cut, the cabbage should be clean, without dark brown inclusions. The taste must be consistent with the chosen type.Salad dressings with fresh cabbage
Even traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive dish, all you need to do is experiment with dressings. Classic dressing For vegetable mix Cabbage is prepared using vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.You can also prepare dressings according to the recipes below:
*natural yogurt, mustard, lemon juice and salt;
*mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, crushed fresh ginger, grated garlic and salt;
*olive oil, apple cider vinegar, mustard, dried chopped basil, grated garlic, sugar, salt and ground black pepper;
*natural yogurt, capers, mustard, lemon juice, salt and ground black pepper.
White cabbage salad is traditional and universally accepted favorite dish, which has long become a frequent guest on the table. There are plenty of ways to prepare it! We eat cabbage raw, boil it, fry it, ferment it, and even squeeze the juice... That’s why there are a lot of cabbage salads!
Due to the fact that cabbage can easily be combined with almost all products known to man, you can find (or come up with!) a lot of salad variations. Both for the everyday menu and for festive table, and also for dietary days or to gain strength after an illness - cabbage can be used in any situation.
It is worth remembering that cabbage is the only product in which, as a result, heat treatment the amount of ascorbic acid increases! Those. in a stewed or boiled state, it is more useful than fresh.
Although most well-known and practice-tested salad recipes are prepared from fresh cabbage, the taste and benefits remain quite high. We offer an assortment of traditional and exotic salads from cabbage.
How to make white cabbage salad - 15 varieties
Traditional - because it is familiar to everyone, and Slovenian - because it consists of vegetables that are grown in the temperate climatic latitudes of Russia.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.3 kg;
- Onion - 1 piece;
- Greens (to taste) - 1 bunch;
- Salt - 0.5 tsp;
- Sugar - 1 tsp;
- Vinegar - 1 tbsp;
Preparation:
Peel the cabbage from the outer outer leaves, rinse under running water and finely chop.
Peel the carrots, wash and grate on a Korean (or any other) grater.
Finely chop the greens and onions.
Mix cabbage, carrots, greens in a large container and mash/grind thoroughly with your hands until juice appears. Now leave the food for 30 minutes to allow even more juice to appear. And only then add salt, sugar, olive oil and you can serve it to the table. Bon appetit!
When summer is in full swing, you really want a fresh, crispy and aromatic salad! Cabbage and tomatoes are the perfect tandem. It doesn't take long to cook, but everyone eats it with pleasure.
Ingredients:
- Cabbage - 1 kg;
- Greens (parsley, dill, cilantro, etc.) - 1 bunch;
- Onion - 1 piece;
- Apple vinegar - 1 tbsp;
- Salt, sugar - to taste;
- Sunflower oil- 2-3 tbsp.
Preparation:
Wash the cabbage, dry and chop. Mix with your hands to release the juice and let stand for 15 minutes. If you add salt and sugar at once, the juice will appear faster.
Wash the tomatoes, dry them, cut off the stems and cut into cubes.
Finely chop the greens and onions.
Mix vegetables and herbs and season with vinegar and oil. Now you can serve it to the table!
If you make the quantity of tomatoes large, the salad will turn out even more elegant.
Aroma and bright colors This salad will make even a sad person smile! These are real summer fireworks!
Ingredients:
- Cabbage - 1 kg;
- Yellow and red tomatoes - 0.5 kg;
- Sweet yellow-red pepper - 3 pcs;
- Greens - 1 bunch;
- Yalta onion (red) - 1 piece;
- Salt/sugar - to taste;
- Apple vinegar- 1-2 tbsp;
- Sunflower oil - 3-4 tbsp.
Preparation:
Wash the white cabbage, remove the top leaves and chop finely.
Add salt/sugar and rub the cabbage with your hands.
Cut the tomatoes into cubes, pepper into strips.
Finely chop the greens and onions.
When the juice comes out in the cabbage, add the rest of the vegetables and herbs to the container, and season the salad with vinegar and oil.
A great addition to this salad would be a cucumber.
When cutting sweet peppers, try to point the knife not perpendicularly, but at an angle to the surface of the pepper. This way the cut is wider and there is more pulp, which means the aroma and taste of the pepper is more pronounced.
In Korean, housewives can cook not only carrots, but also cabbage. By the way, there is also a place for carrots in this salad.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.5 kg;
- Sugar - 100 g;
- Sunflower oil - 100g;
- Salt - 1.5 tbsp;
- Water - 100 g;
- Ground red pepper - 1 tsp;
- Coriander - 1 tsp;
- Vinegar essence(70%) - 2 tbsp.
Preparation:
Cut the prepared cabbage into 2x2 cm squares.
Grate the carrots on a Korean grater.
Mix water + salt + sugar + olive oil + spices in a container and bring almost to a boil.
In a wide saucepan, place alternating layers: cabbage - carrots and pour the prepared marinade over each layer. When all the cabbage has been used, cover with a clean plate and put under pressure (you can use a bolon with water).
Leave it overnight - and by morning the Korean-style kaputa is ready!
Cabbage salad according to this recipe is a godsend for thrifty housewife! There is nothing foreign here - just a standard set of ingredients for sauerkraut. But…
Ingredients:
- Cabbage - 3 kg;
- Carrots - 1 kg;
- Sweet pepper - the more, the tastier!
- Water - 1 l;
- Salt - 1.5 tbsp;
- Sugar - 1 tbsp.;
- Sunflower oil - 1 tbsp.;
- Vinegar - 2/3 cup;
- Cumin - 1 tbsp.
Preparation:
Chop the cabbage, grate the carrots, cut the pepper into rings. Mix all vegetables in a container and add cumin.
Boil water separately, add salt, sugar, butter. When the brine boils again, remove the gas and pour in vinegar.
Place the cabbage mixture tightly in a container and periodically pour hot brine over it. Place a weight on a plate on top. The cabbage will be ready when the brine has cooled completely!
The minimum components of this salad do not spoil it at all. rich taste and benefit!
Ingredients:
- Cabbage - 2.5 kg;
- Beetroot - up to 1 kg;
- Hot pepper - 1-2 pcs;
- Salt - 1 tbsp;
- Vinegar (9%) - 1 tbsp.
Preparation:
Cut the head of cabbage into 4-5 pieces along the stalk. Carefully cut off the stalk, but do not separate the cabbage into leaves.
Cut the beets into strips, the pepper into rings.
Do not select the seeds in the pepper - they contain the maximum aroma and taste!
Place all the vegetables in an enamel (not metal!) pan.
Boil 1.5 liters of water with salt, pour in vinegar and immediately (!) remove from heat. Pour almost boiling marinade over the vegetables, cover with a plate and put on pressure (bolon with water). Keep the cabbage for up to 4 days at room temperature - and you're done!
Cabbage has always been famous for its ability to nourish the body and at the same time remove all unnecessary substances (waste, toxins, etc.). While on a diet this indispensable product. How to please yourself with a tasty and low-calorie salad - see here:
Ingredients:
- Cabbage - 300 g;
- Fresh cucumber - 200 g;
- Green onions - 1 small bunch;
- 1 can of canned corn;
- Sunflower oil - 2 tbsp;
- Vinegar - 1 tbsp;
- Salt - to taste.
Preparation:
Finely chop the cabbage, mash it well, season with vinegar and salt and leave to marinate.
Chop the cucumber and onion.
Mix all the vegetables, herbs, add canned corn and season with oil.
Cabbage is a universal product and goes with almost everything. You can easily please your guests with an amazing salad if you prepare this:
Ingredients:
- Cabbage - 300 g;
- Smoked sausage - 200 g;
- Onion - 1 piece;
- Mayonnaise - 4-5 tbsp.
Preparation:
Chop the cabbage, cut the sausage into strips, finely chop the onion.
Mix everything and season with mayonnaise.
It is advisable to let this salad stand for 30 minutes in the refrigerator - this will make the taste more intense.
Actually, Beijing cabbage is white cabbage, only with more tender leaves. That is why it is more often used in preparing salads and gives dishes a delicate exquisite taste.
Ingredients:
- Cabbage - 1 kg;
- Smoked sausage without lard - 200 g;
- Eggs - 3 pcs;
- Sour cream and mayonnaise - 3 tbsp each.
Preparation:
Chop the cabbage, removing the dense parts of the stems from the leaves.
Boil and chop the eggs.
Cut the sausage into small slices.
Mix everything and season with sour cream and mayonnaise sauce. You can add salt to taste.
This classic salad from Chinese cabbage. The recipe can be supplemented canned corn or green peas, crab sticks, canned pineapple, fresh cucumber and other research.
We prepare an exotic Chinese salad from familiar products!
Ingredients:
- Peking cabbage - 200g;
- Green onions - several feathers;
- Raw eggs - 3 pcs;
- Ham (or boiled meat) - 200g;
- Cucumber - 150g;
- Chili pepper - 1 piece;
- Soy sauce - 3 tbsp;
- Sesame oil - 2 tbsp.
- Lemon juice - 2 tbsp;
- Sugar - 1 tbsp;
- Roasted sesame seeds - 1 tbsp.
Preparation:
You need to start by preparing special Chinese pancakes: beat the egg with salt and pour into a heated and oiled frying pan. Fry on both sides. 3 eggs should make 3 pancakes.
Cut cabbage, cucumber, pepper, ham into strips.
Place the pancakes on top of each other and roll them into a roll, and then from the end we begin to cut the roll into thin strips.
The salad looks quite original and unusual precisely due to the rules for cutting the ingredients. You need to try to cut everything into thin strips.
Sauce: mix soy sauce, Sesame oil, lemon juice, sugar (until completely dissolved).
Pour the sauce over the salad and mix well. Add sesame seeds and mix again.
Place the prepared salad on a flat plate and sprinkle sesame seeds on top. Bon appetit!
This salad takes 10 minutes to prepare and looks quite beautiful on the table.
Ingredients:
- Cabbage - 0.5 kg;
- Carrots - 1 piece;
- Canned green peas - 0.5 cans;
- Egg - 2-3 pcs;
- Dill and ground black pepper - to taste;
- Mayonnaise.
Preparation:
Chop the cabbage, cut the carrots into strips, boil the eggs and chop finely, chop the greens finely.
Mix everything, add mayonnaise, pepper, canned peas.
Mushrooms - special herbal product. In terms of calorie content, they are not terrible even for diet menu, and in terms of its ability to saturate the body with vital microelements, mushrooms have no analogues even in meat.
Ingredients:
- White cabbage - 500 g;
- Carrots - 1 piece;
- Mushrooms - 500g;
- Pickled onion - 100g;
- Apple cider vinegar - 2-3 tbsp;
- Sunflower oil (for frying mushrooms);
- Greens, salt, ground black pepper - to taste;
- Sour cream for dressing - 3-4 tbsp.
Preparation:
Prepare the cabbage (peel the outer leaves, wash, dry) and chop into small shavings.
Also cut the carrots into thin strips (it is ideal to use a grater for Korean carrots).
Peel the onion, cut into thin strips and pour over boiling water. Leave for 10 minutes, then drain the water and add 2-3 tbsp. apple cider vinegar for marinating. The onion will be ready in 30 minutes.
Peel the mushrooms, cut into thin strips and fry on vegetable oil before golden brown crust. Gently squeeze out the remaining oil through a colander and cool the mushrooms.
Mix all the ingredients of this salad and season with sour cream. Leave in the cold for 1-2 hours to soak, garnish with herbs and serve.
For this recipe, the cabbage must be prepared in advance. About a day in advance it is marinated in any way. quick fermentation. This will give the salad a refined taste with sourness.
Ingredients:
- Cabbage - 500g;
- Carrots and onions - 1 piece each;
- Sunflower oil, vinegar - for pickling cabbage;
- Sunflower oil - for frying mushrooms and salad dressing;
- Herbs, spices, salt, sugar - to taste.
Preparation:
Prepare cabbage with carrots and onions by hot fermentation, strain off the brine.
Peel, chop finely and fry the mushrooms. Drain off the remaining oil.
Mix all vegetables, add fragrant greens and season with sunflower oil.
It is the dressing that gives this salad special taste: makes it both simple and festively beautiful.
This salad is simply incredibly spicy and aromatic. In a word - an overseas delicacy!
Ingredients:
- Cabbage - 500g;
- Eggplants - 300g;
- Carrots and onions - 1 piece each;
- Sweet pepper - 300g;
- Hot pepper - 1 piece (optional, of course);
- Garlic - 3-4 cloves;
- Greens (dill) - 1 bunch;
- Sunflower oil for frying - 3-4 tbsp;
- Mayonnaise - 3-4 tbsp.
Preparation:
Boil (or bake in the oven) eggplants and carrots. Let cool and cut into cubes.
Chop the cabbage and rub with your hands until the juice appears.
Cut sweet and bitter peppers into thin half rings.
Cut the garlic into small cubes (do not crush through the garlic!).
Now mix everything and add mayonnaise. Bon appetit!
It is not advisable to salt this salad: this way the original taste is lost. baked vegetables and greenery.
White and inexpressive-looking cabbage is completely transformed when you mix it in a salad with orange slices. And what an indescribable aroma it will be!
Ingredients:
- Cabbage - 0.5 kg;
- Orange - 1 large;
- Greens (optional) - 1 large bunch;
- Green onion feathers - 3-4 pcs;
- Olive oil- 3-4 tbsp;
- Apple cider vinegar - 2 tbsp;
- Salt (to taste).
Preparation:
Chop the cabbage and mash lightly.
Peel the orange and cut into 1x1 cm cubes.
Greens and green onions finely chop.
In a separate bowl, mix olive oil and vinegar.
Mix everything and season with the resulting sauce. If desired, you can add a little salt or pepper.
The highlight of this salad is that the “New Year’s” taste of orange goes well with summer aromatic greens!
We already have white cabbage in our stores. fresh harvest. As you know, this vegetable is beneficial for the body. Contains many vitamins, useful elements, amino acids. Excellent product for bowel cleansing and weight loss.
Fresh cabbage salads exist great amount, but I will share those that can be done very quickly. I love them and make them often.
Fresh cabbage salads - simple and delicious recipes
♦ The simplest - classic white cabbage salad
Ingredients:
- Fresh cabbage - 0.5 kg
- Salt - to taste
- Sugar - 0.5 tbsp. spoons
- Table vinegar - 2 tbsp. spoons (or lemon juice)
- Vegetable oil (fragrant) - 2-3 tbsp. spoons.
- Greens - optional.
Preparation:
1. Shred the cabbage and add salt to taste.
2. Make the refueling. To do this, mix vinegar, sugar and vegetable oil.
3. Add the resulting mixture to the cabbage, stir well and put in the refrigerator for 30 minutes so that the salad is well soaked.
4. If desired, you can add finely chopped herbs: parsley, dill or green onions.
You can also add grated carrots or apples to this salad. It turns out very tasty.
♦ Fresh cabbage salad with cucumber and green peas
Ingredients:
- Cabbage - 0.5 kg
- Fresh cucumber - 1 large or 2 small
- Canned green peas - 1 can
- Dill - 50 g
- Salt - approximately 0.5 teaspoon
- Sugar - 0.5 tbsp. spoons
- Table vinegar (or lemon juice) - 2-3 tbsp. spoons
- Vegetable oil - 3-4 tbsp. spoons
Preparation:
1. Shred the cabbage
2. Cut the cucumber into strips
3.Mix vegetables, add salt
4. Add green peas, finely chopped dill
5. For dressing, mix vinegar, sugar and vegetable oil
6. Combine it with the salad and stir well.
The amount of dressing ingredients can be increased or decreased according to your taste.
♦ Fresh cabbage and bell pepper salad
Ingredients:
- Fresh cabbage - 0.5 kg
- Fresh carrots - 1 pc.
- Bell pepper - 1 pc.
- Onions - 1 pc.
- Salt - 0.5 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Table vinegar - 3 tbsp. spoons
- Vegetable oil - 50 ml
Preparation:
1. Shred the cabbage, grate the carrots, cut the pepper into strips, and cut the onion into half rings.
2. In a separate bowl, mix vinegar, salt, sugar and oil.
3. Pour the dressing into the salad and stir well.
4. Let it brew in the refrigerator. Let's bring it to the table.
♦ Salad “Motley Mood”
Ingredients:
- Cabbage -0.5 kg
- Fresh tomatoes - 2 pcs.
- Canned corn - 1 can
- Salt - to taste
- Greenery
- Mayonnaise or vegetable oil - to taste
Preparation:
1. Mix chopped vegetables
2. Add corn, after draining the liquid from it, salt to taste
3.Sprinkle with chopped herbs.
5. Now you can try.
Today I shared simple and delicious recipes fresh cabbage salads. It takes very little time to prepare them, but they turn out light, healthy and delicious dishes. Bon Appetit everyone!
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