Fresh cabbage salad. French salad dressing. Uzbek cabbage salad with meat and radish

1.Original cabbage salad with pineapple

Thinly chop the cabbage, then carefully remember it with your hands. Peel the onion and cut into thin half rings. Pour raisins with boiling water and leave it for 20 minutes. Drain the juice from the pineapple jar and cut the pineapple into small cubes.

Now combine cabbage, onion, pineapple, raisins, salt to taste, add mayonnaise and mix well. Put in the refrigerator for 1 hour. You can enjoy!

2. Cabbage salad with pine nuts

Cabbage - a quarter of a small head
Tomato - 2 pcs. medium size
Cucumber - 1 pc.
Green basil - 3 sprigs
Dill - 3 sprigs
Pine nuts - 50 g
olive oil salad
Balsamic vinegar
Salt

We chop the cabbage, put it in a salad bowl, salt and crumple until the juice flows. This is very important to do, then the cabbage will be tender, tender. We cut small tomatoes and cucumbers. We take greens, remove all thick stems, cut the rest very, very finely, literally into gruel. Adding pine nuts, balsamic vinegar(teaspoon), olive oil and mix thoroughly!

3. Salad with prunes

zest and juice of 1 lime
pitted prunes - 100 g
mayonnaise - 2 tbsp. l.
medium-sized carrots - 1 pc.
peeled walnuts - 100 g
White cabbage- 1/2 head
salt - to taste

Wash prunes and soak in warm water for 10 min. Clean the cabbage from the upper rough leaves, cut in half and remove the stalk. Finely chop the leaves. Peel the carrots, grate on a coarse grater. Mix cabbage with carrots, pour over lime juice, salt and, as it should, grind with force.

Prunes discard in a colander, cut into small pieces. Chop nuts into large crumbs. Add prunes, nuts and lime zest to the cabbage. Mix and refrigerate for 20 minutes. Top with mayonnaise before serving.

4. Cabbage salad with crab sticks

Fresh white cabbage - half a head
Canned corn - jar
Crab sticks - 300 gr.
Chicken egg - 3 pcs.
apple fresh
Mayonnaise - to taste (homemade mayonnaise is tastier - recipe)
Salt - to taste

Defrost crab sticks and cut into strips. Chop the cabbage, salt and grind until the juice appears, then squeeze it out. Cut apples into the same strips as crab sticks.
Boil eggs, cut into strips, add corn, season with mayonnaise and mix well. Put the salad in salad bowls and sprinkle with herbs.

5. Original cabbage salad with ginger juice

400 gr. white cabbage
1 red Bell pepper
1 cucumber
0.5 lemon
1 PC. onion
2 tablespoons olive oil
1 teaspoon ginger juice

Finely chop the cabbage. Finely chop the lemon or chop in a food processor. Add the lemon to the cabbage and mash well with your hands.
Cucumber and red bell pepper cut into thin slices. Onion cut into thin rings. Add to cabbage, stir. Dress up the salad olive oil and ginger juice.

6. Cabbage salad with apple

Cabbage (preferably young) 300 gr.
Carrot 1 pc.
Apple 1 pc.
dill greens to taste
green onion to taste
Salt to taste
Sugar 1 tsp
Lemon juice 1 tbsp
Olive or sunflower oil 4 tbsp.
A mixture of peppers (preferably freshly ground)

Cut the cabbage into thin strips. Grate carrots on a coarse grater. Peel the apple, remove the core and grate it too. Chop the dill, finely chop the green onion. Mix all the vegetables for the salad, you can lightly rub the salad with your hands. For dressing combine sugar, salt, lemon juice and butter, add fresh ground pepper, to mix everything. Drizzle the dressing over the salad.

7. Cabbage salad with corn and fish sticks

cabbage, cucumber, corn, apple, onion, fish sticks crumble, salt to taste, parsley, dill, season with mayonnaise or sour cream, if available, add lemon juice.

cabbage, a lot of dill, a lot of green onions. Fill with mayonnaise.

8. Cabbage salad with boiled egg

Chop fresh Chinese cabbage. Chop red or white fresh onions. boiled egg. Salt, you can pepper. Add fresh dill. (I now put the remaining frozen in the refrigerator). You can also add sesame or flax seeds. Fill with mayonnaise.

It is always combined with cabbage and adds an egg to it - it can be put in any cabbage salads. And in purely vegetable cabbage, a tomato, any greens will also go. In general, complete freedom of creativity - with cabbage you can cook the most variety of salads, not particularly maintaining the recipe, the main thing is not to forget to salt.

9. Another delicious fresh cabbage salad with egg.

Cut the cabbage into thin strips, add some salt to taste and gently crush with your hands. Now cut the cucumber into thin strips. Then boil the eggs, cool them and divide them into whites and yolks. We cut the egg whites into small cubes, and grind the yolks with mayonnaise. Now we combine cabbage with cucumbers and egg whites. Add mayonnaise, pounded with yolk, to this mass and mix everything thoroughly. When the salad is ready, put it in a salad bowl, decorate with chopped dill or parsley and serve.

The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage "is a vegetable that maintains the vigor of the body and a cheerful, calm mood of the spirit." And ancient doctors strongly recommended that mothers feed this vegetable to young children so that they grow up strong and healthy.

Since then, little has changed, and we continue to love her in all her forms. A special place "in these types" is occupied by salads, of which there are simply a huge number at present.

Fresh spring vegetable good on its own, and in combination with almost all other vegetables, fruits and even meat products. What makes it simple indispensable product for cooking spring and summer dishes.

As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them in order to cut them for the first salad. It is from white cabbage that we will cook our favorite dishes today.

And it doesn’t matter what we will cook them with - with fresh cucumber, or carrots, or with a green apple. Or we want to add sausage, chicken, meat or cheese to them. It also doesn't matter what we decide to fill them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; a fragrance that you will not confuse with any other; and what Pythagoras spoke about many years ago - good mood and cheerful spirit!

And today's selection of recipes will also serve the same. We will cook, enjoy and get the intended sensations.

This option is especially good from fresh early cabbage. All tastes are present in it - slightly bitter, sour, sweet and salty.

We will need:

cabbage - 0.5 kg
fresh cucumber - 2 pcs
dill - 50 g
green onions - 2 - 3 stalks
vegetable oil(preferably olive oil)
vinegar 9% - 0.5 - 1 teaspoon
sugar - 0.5 tsp
salt - 0.5 tsp

Cooking:

1. Remove the top coarse leaves from the fork and finely chop the product.

2. Pour in salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: someone likes salting, and someone does not add it to dishes at all.

3. Grind with salt. At this stage, there is such a rule, the older the vegetable, the tougher the leaves, which means that the harder it should be ground.

Since today we have a young and tender fork, we grind it only slightly. So that it becomes a little softer and let the juice flow. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.

4. Cucumbers cut into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge, they will have a lot of extra juice.

But if you cut them thinner, then the dish will look much more aesthetic, and the cucumbers in it will be tangible and tasty.

5. Cut the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.

Leave a little chopped dill and onion in order to sprinkle the finished dish.

6. Prepare dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it is better to pre-mix them in a separate bowl, and only then pour everything into a bowl with chopped vegetables.

Thus, all the ingredients are better and more evenly mixed with dressing.

7. For dressing, mix vegetable oil, olive oil is better. And I like to mix olive oil with linseed. Let me remind you that. It turns out not only tasty, but also useful.

Add sugar and vinegar to taste, directly into the oil. For better dissolution of sugar, you can add it not in crystals, but in the form powdered sugar. In this case, its quantity must be reduced.

Vinegar is also added according to your taste. By the way, it can be replaced with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from a lemon to the dressing, of course, also to taste.

8. Mix all the ingredients with the dressing sauce and let stand for a while so that everything is soaked.

9. Salad should be beautifully served. To do this, do not serve it in the same bowl in which it was prepared. Put the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.

Everything should be not only tasty, but also served beautifully, neatly and tastefully!

Here we have such a simple, but at the same time the most delicious option.

It remains only to add that the amount of dill can be increased. And in this case, the dish has a more accentuated and characteristic dill smell. Or you can add garlic to the recipe. And is it necessary to say that in this case a new amazing taste and aroma.

Canteen-like cabbage with carrots and vinegar

We will need:

white cabbage - 500 gr
carrots - 1 pc.
onion- 1 piece (small)
vinegar 3% - 2 tbsp. a spoon
vegetable oil - 2 tbsp. a spoon
sugar - 1 teaspoon
salt - to taste

Cooking:

1. Remove the top rough and dirty leaves from the vegetable. Wash forks if necessary cold water, pat dry with paper towels and chop finely.

One of the secrets to getting a delicious dish is precisely a thin shredder. The thinner you cut, the tastier it will be.

2. Salt to taste and grind with your hands until juice appears. But it is not necessary to be very zealous so that the cabbage does not lose its shape.

At this stage, it must be left for a short time so that it lies down and is salted.

3. In the meantime, peel and grate the carrots. Also peel the onion and cut into small cubes.

4. Place all vegetables in a bowl.

5. Prepare dressing. To do this, mix vinegar, oil and sugar.

6. Pour dressing over vegetables and mix. Put in the refrigerator for 15 - 30 minutes.

The secret of the salad, as in the dining room, is to let it stand and marinate well.

7. The finished dish can be sprinkled with fresh chopped dill if desired.

The dish turns out so tasty that until you eat everything, you won’t be able to stop.

And one of my friends in such a salad definitely adds a couple - three cloves of chopped garlic. And how delicious it turns out in this version! Imagine one of the most conventional products turns out just incredible tasty dish! And needless to say, it's not only tasty, but also healthy.

The same cabbage as in the dining room. One more recipe

And here is another version of the same recipe, but it differs in that the ingredients are laid in a different way. That is, at first all the ingredients are combined together with vinegar and oil, and then it is all ground.

And do not forget that the salad needs to brew for a while so that all the ingredients are saturated with each other's juice, and so that they have time to marinate a little.

Salad with lemon juice and soy sauce

I first tried this salad at a friend's birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that he struck me with two components at once: the first is the tomatoes that are in the composition of the dish (before that, I had never added them in such a combination), and the second, that there is soy sauce in the dressing sauce. And here is the recipe.

We will need:

white cabbage - 300 gr
cucumber - 1 piece (small)
tomato - 1 pc.
lemon - 1/4 part
soy sauce - 1 tbsp. a spoon
olive oil - 2 tbsp. spoons
salt - to taste
sugar - 1 teaspoon
parsley - for decoration

Cooking:

1. Remove the upper rough leaves from the head of cabbage, if necessary, rinse it. Pat dry with paper towels and cut into thin strips. Here it should be remembered that the thinner you cut, the tastier it will turn out.

2. Transfer the sliced \u200b\u200binto a deep bowl, sprinkle with salt and grind until soft and the first juice appears.

However, do not overdo it, the cabbage should not turn into porridge.

3. Cucumber can be grated, or cut into small strips. I chose the first option today to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into smaller cubes or strips.

5. Mix all the ingredients and check if there is enough salt. If not, add salt to taste.

6. Prepare dressing. To do this, pour olive oil into a separate bowl, add lemon juice. You can squeeze it directly with your hands, or use a juicer.

Then pour a spoon soy sauce and add sugar. Stir the mixture until it dissolves.

7. Pour the contents with dressing, mix and let stand for 10 minutes so that it marinates a little.

8. Put it in a bowl, or in a large flat plate in the form of a slide. Top with the resulting juice. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

And for those who like to dress salad with mayonnaise or sour cream, there is such a recipe.

cabbage - 500 gr
garlic - 3 - 4 cloves
mayonnaise or sour cream - 200 gr
cranberries - 1 tbsp. a spoon
salt - to taste

Cooking:

1. Finely chop the cabbage, transfer to a large and deep bowl and sprinkle with salt.

2. Grind with salt until juice is released.

3. Grind the garlic with a press or simply grind in a mortar. Add it to the bowl.

4. Mix everything and season with mayonnaise or sour cream.

5. Stir, then carefully place in a dish. Decorate with cranberries.

Eat immediately. In this version, it is better to cook at one time. It is not advisable to leave it in the refrigerator until next day. However, like all other dishes from this category.

Fresh cabbage is bitter, and if left on the second day, the bitterness can intensify and become predominant in the dish, which can spoil its taste.

It is also not advisable to cook mayonnaise or mixed salads for the future. It is best to eat them right away.

Cabbage salad with carrots and green peas

You will need:

cabbage - 350 gr
carrots - 50 gr
green pea— 100 gr
mayonnaise - 100 gr
boiled egg - 1 pc.
greens
salt - to taste

Cooking:

This salad is as simple as it is delicious. And it is quite easy to cook it and, importantly, quickly.

1. Remove the upper rough leaves from the head and clean from dirt, if any remain on the leaves.

Optionally, the forks can be rinsed under running water cold water. Then pat dry with paper towels and cut into thin strips.

2. Peel and chop the carrots thinner. Or grate for Korean carrots on a thin nozzle.

3. Grind the cabbage with salt. Do not add a lot of salt, as the mayonnaise with which we will season it is quite salty in itself.

4. Add chopped carrots, and an egg, peeled and cut into small cubes or strips. The egg can be cut with an egg cutter.

Also add green peas. If he is from fresh harvest and not hard, then add it, or you can use canned from a can.

5. Gently mix and season with mayonnaise.

6. Before serving, chop the herbs, dill or parsley, and sprinkle generously on top.

Serve and eat with pleasure.

I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.

green apple salad

When you don’t want to season the salad with vinegar, then you can use it for sourness green apple. The Semerenko variety is very well suited for this. Its fruits are sweet and sour, and thanks to this, you can not add sugar. An apple will replace both, and will give the right taste.

We will need:

cabbage - 500 gr
apple - 1 - 2 pcs
carrots - 1 pc.
onion - 1 pc (small)
sour cream - 0.5 cups
poppy food - 1 teaspoon
sugar - to taste and desire
salt, pepper - to taste
greens - for serving

Cooking:

You can simply combine all the ingredients in one of the ways that I described above. And you can cook a dish very unusual.

1. Chop the cabbage into small strips. Add salt to taste.

Slightly squeeze it and put on a very slow fire. Heat up and stir constantly to bring it to a boil.

2. Drain the resulting juice, and place the vegetable in a bowl.

3. Grate carrots for Korean carrots. Chop the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Leave a quarter for decoration. If he has a rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and mix so that the poppy seeds stick around the fruit. Also add it to the rest of the ingredients.

You can not use poppy seeds, but look how much more positive the dish looks.

5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Mix and top with sour cream dressing.

6. Put the salad in a deep plate or a flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.

To make the dish look more beautiful, you can use a fruit of a brighter color for decoration.

It can be cooked without preheating the cabbage.

Recipe with smoked sausage with mayonnaise

This option is prepared less often than vitamin ones. But if you want a dish with more calories, then here is the recipe.

We will need:

cabbage - 500 gr
smoked sausage - 200 gr
mayonnaise - 100 gr
salt, pepper - to taste
greenery - for decoration

Cooking:

The recipe is very simple and easy. It will take no more than 10 minutes to cook it.

1. Clean the head of cabbage from the top leaves and dirt. Chop into small straws. Remember that the smaller, the tastier the final result.

2. Transfer everything to a bowl and grind with salt until the first juice appears.

3. Mix one and the other and season with mayonnaise.

4. Add some pepper. Mix and serve.

The recipe calls for smoked sausage, but you can also use boiled varieties, type "Doctor". And you can also cook with the addition of boiled chicken, or meat.

Panicle of cabbage and beets

This salad is prepared very simply and quickly. And this interesting name he received because it cleanses the intestines well. Also with this combination it is good to leave any diet.

The composition of the ingredients is the simplest, products are not translated on store shelves either in summer or in winter. And of course, it is worth saying that although it is simple, it is very tasty.

AT this option we use fresh beets, and the salad can rightfully be called "Vitamin". It is tasty, healthy and always eats with great pleasure.

And in winter, I cook it with boiled beets. And then it turns out such a vinaigrette from fresh cabbage. You can add to it boiled beans, and all other ingredients that we usually add to a vinaigrette. And if there is no time to cook it, then canned food will always come to the rescue.

By the way, recently on the Internet I came across the site "Fry - soar", where I found a lot delicious recipes Our favorite dish is vinaigrette. I highly recommend reading. Before that, I always cooked it according to only one recipe.

"Winter" vegetable salad with radish

In winter, cucumbers, tomatoes and bell peppers are not as juicy and tasty. And therefore, it is quite possible to replace them with a more useful vegetable in the winter - radish.

Use better Uzbek green radish. It is not so bitter, and also more juicy. And in combination with carrots it is also very tasty.

We will need:

cabbage - 300 gr
radish - 1 pc (small)
carrots - 1 piece
mayonnaise - 2 tbsp. spoons
sour cream - 2 tbsp. spoons
salt and sugar - to taste

Cooking:

1. Peel the cabbage from the top leaves and chop into very thin strips.

2. Sprinkle with salt and grind until juice is formed and slightly soft.

3. Grate carrots and green radish on a coarse grater, and preferably on a grater for Korean carrots.

4. Combine vegetables. Sprinkle with sugar, taste for enough salt, add as needed.

5. Season with sour cream combined with mayonnaise. For dressing, you can use one or the other, but I like it when this particular salad is dressed with both.

Sour cream will give a slight sourness and mayonnaise will soften the taste of bitter radish. And in combination you get a balanced and harmonious taste.

If you decide to fill it with only mayonnaise, then add a little vinegar or a tablespoon of lemon juice.

You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when served.

"Autumn" salad with turnips and cranberries

If we are preparing a salad with radish, then why not cook it with a turnip.

We will need:

cabbage - 200 gr
carrots - 1 pc.
turnip - 1 pc.
cranberries - 1 cup
honey - 1 tbsp. a spoon
salt - to taste

Cooking:

1. Finely chop the cabbage, add salt and rub with your hands to make it softer.

2. Peel and grate carrots and turnips on a medium grater.

3. Mix vegetables, add cranberries and honey. Try to see if there is enough salt. Add it as needed. Mix and serve.

If the cabbage is tough enough and gives little juice, then you can add a little olive oil to the salad.

Hungarian fresh cabbage salad

We will need:

cabbage - 100 gr
boiled potatoes - 2 - 3 pcs
grated horseradish - 2 tbsp. spoons
bacon - 50 - 70 gr
lemon juice - 1 tbsp. spoon (you can vinegar 3%)
vegetable oil - to taste (2 - 3 tablespoons)
salt, pepper - to taste

Cooking:

1. Chop fresh cabbage into medium-sized straws. Mix with salt and mash a little to make it softer.

2. Cut the potatoes into medium-sized cubes, cut the bacon into thin strips.

3. Combine all the ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.

Eat with pleasure.

"Summer" salad with egg and bell pepper

And this option is very tasty in the summer, when the vegetables have gained juiciness, color and taste from the sun. It turns out super vitamin. Well, delicious, of course.

We will need:

fresh cabbage - 300 gr
tomatoes - 2 pcs
bell pepper - 2 pcs
boiled eggs - 2 pcs
vegetable oil - 2 tbsp. spoons
vinegar 3% - 1 tbsp. a spoon
mustard - 1 teaspoon
salt - to taste
greenery - for decoration

Cooking:

1. Peel the forks and chop into small strips. Lightly wrinkle with hands.

2. Hold the tomatoes in boiling water for 2 - 3 minutes, then pour over with cold water and remove the skin. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin from it. Then cut into small strips.

4. Divide the eggs into yolks and whites. Cut the whites into strips, and grate the yolks on a fine grater.

5. Prepare dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.

6. Combine vegetables and egg whites. Top with dressing. Decorate with grated yolks and herbs.

The salad is ready, you can serve and eat.

Uzbek cabbage salad with meat and radish

And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat such a dish in a cafe and restaurant. And having prepared it yourself, and at home.

We will need:

boiled meat - 200 gr
cabbage - 200 gr
radish - 2 pieces
carrots - 1 pc.
cucumber - 1 - 2 pcs (small)
egg - 3 pcs
mayonnaise - 0.5 cups
parsley - 1 bunch
salt - to taste
vinegar 3% - 1 tbsp. a spoon

Cooking:

1. Boiled meat cut into thin strips. It is better to take not fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil eggs, cool and chop finely. Or use an egg cutter. Leave half of the egg for decoration.

3. green radish clean and cut into small strips. Pour salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water, and let the radish dry a little.

4. Cut carrots into thin strips. Dilute the vinegar in two tablespoons of water, and pour the carrots with the marinade. Leave to marinate for 15-20 minutes.

5. Chop the cabbage into thin strips and grind with salt to make it softer.

6. Cucumbers cut into strips. It is better to take small-sized young cucumbers. If you use a large copy, then it will need to be peeled.

Cut stems from parsley and chop. Leave a couple of branches for decoration.

7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, egg slices and meat pieces.

Serve and eat with pleasure!

This salad is hearty and nutritious. It can be beautifully decorated and served even on festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is different in its original dressing, well, and the fact that it contains a stalk of celery. Agree, this combination is not so common.

We will need:

cabbage - 500 gr
1 celery stalk
cherry tomatoes - 5 - 6 pcs
dill - 0.5 bunch
green onions -0.5 bunch
red hot ground pepper - a pinch
salt - to taste

For refueling:

horseradish - 2 teaspoons
Tabasco hot sauce -0.5 - 1 teaspoon
mustard - 1 tbsp. a spoon
wine vinegar - 2 teaspoons
vegetable oil - 5 tbsp. spoons
salt - to taste

Cooking:

1. Chop the cabbage into thin strips and grind with salt until soft.

2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.

3. Cut cherry tomatoes into two halves or quarters. Pour into the crushed mass.

4. Mix all the ingredients for the sauce.

You can cut a regular tomato instead of cherry tomatoes.

If you do not want the salad to be too spicy, then instead of Tabasco sauce, add spicy ketchup. And instead of two spoons of horseradish, add one.

Vegetable salad "Tenderness" with canned corn

This option is not only tasty, but also very beautiful. It uses brightly colored ingredients, which makes it look very appetizing!

We will need:

cabbage - 300 gr
cucumber - 1 - 2 pcs
Bulgarian red pepper - 1 pc.
canned corn- 0.5 cans
dill - 0.5 bunch
salt, pepper - to taste

Cooking:

1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.

2. Cucumbers and sweet peppers cut into neat strips. Chop the dill.

3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.

4. Fill the salad with vegetable oil, it is good if it is olive oil. Put in a bowl and serve.

"Double Cabbage"

We will need:

white cabbage - 150 gr
red cabbage - 150 gr
green onion - 2 stalks
wine vinegar (white) - 2 teaspoons
olive oil - 2 - 3 tbsp. spoons
mustard - 0.5 tsp
cumin seeds - 1 teaspoon
salt - to taste

Cooking:

1. Chop the whole cabbage into small strips, transfer to a bowl and squeeze lightly with salt.

2. Cut the green onion and add to the cut.

3. Pour vinegar, oil, mustard and cumin seeds into a jar with a screw cap. Shake well and pour over the vegetables.

4. Let stand for 20 minutes, then mix again and put in a bowl. Serve to the table.

Here are some interesting and delicious options we made it.

Of course, these are not all recipes. They can be invented in accordance with how developed our imagination. For example, you can cook with carrots in Korean style, with zucchini, with avocados, with radishes, or with pears, plums, apricots, cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even with sprats. Any cheese would also go great with our today's main ingredient.

Today we looked at recipes only from white cabbage. But there are a lot of recipes with other varieties, for example, from kohlrabi, from Savoy, and of course from Beijing, which is combined with any ingredients.

But today we will limit ourselves to this, and there will be another article with these varieties.

And I end here. If you find interesting recipes for yourself, and you liked the article, share it in in social networks. Let everyone also choose a recipe to their liking.

Enjoy your meal!

Even the great Pythagoras spoke about cabbage, what it creates fun mood and keeps you energized. Similar statements about this vegetable belong to other great ancients, for example, Hippocrates, Galen, Aristotle, Dioscorides. And their words can be trusted, because they did it not for the sake of advertising or profit, but proceeded from experience, sensations and intuition. And only centuries later, scientists were able to explain what explains such an attitude towards cabbage.

The fact is that the benefits of this wonderful vegetable are literally in everything, in its leaves and in the stem (stump). It has such great amount useful for human body trace elements and vitamins, which is difficult to compare with any other vegetable cabbage. Cabbage juice has long been considered a cure for many diseases. gastrointestinal tract, diabetes, bronchitis, kidneys. And, of course, this miraculous product is simply indispensable for those who decide to get rid of extra pounds. And this is explained not only by the fact that cabbage is very rich in fiber, but also by some miraculous property, launching the internal forces of the body and struggling with overweight. And no particularly strict diets are needed here. You just need to eat cabbage salad for breakfast, and supplement dinner with the same salad (do not replace at all, but only supplement). The result will not keep you waiting.

Coming out of Ancient Greece and Rome, cabbage conquered all of Europe. There are thousands of dishes prepared with or with cabbage. But of course the greatest benefit a man brings fresh cabbage.

By the way, here are the recipes for such salads.

Simple kale salad with tomatoes

We chop the cabbage, salt a little, knead it well with our hands until the juice is released. A little vegetable oil and mix. We add:

tomato (thinly sliced)
grated carrot,
thinly sliced apple
fresh greens.

Season with grapefruit or lemon juice. But if you are not afraid of fat content and calories, you can use not very fatty mayonnaise.

White cabbage salad with cucumbers

This salad is one of the simplest and juiciest. There is nothing easier than making such a salad. Shred the cabbage, add some salt, knead it so that the juice stands out. Cut fresh cucumbers into strips. Chop the green onion and parsley quite coarsely.

That's all! And dressing for this salad can be any to your taste. If you like low-fat, light salads, then lemon juice or apple cider vinegar. If it makes no sense to count calories, you can season with any vegetable oil, better of course olive oil. And of course, this salad with mayonnaise will be no less tasty.

White cabbage salad with cucumbers and corn

The ingredients are the same as in the previous salad: cabbage and cucumbers. But instead of a large amount of greens, we add canned corn.

Very tasty and quite pretty. soft corn very well soften tough vegetables (cabbage and cucumbers).

Cabbage salad with pickled mushrooms

We prepare cabbage as for any salad. We chop it and crush it with our hands to let the juice stand out. We chop the onion in half rings. To remove the bitterness, you can sprinkle the onion with lemon juice or pour over boiling water. If the mushrooms are large, cut them into several pieces.

We combine cabbage with mushrooms, cut greens, add salt and black pepper. For this salad, it is best to use this dressing: mix a little sugar with vegetable oil and lemon juice. You can add grated carrots to this salad.

Salad of crab sticks with cabbage

And here is an interesting useful option everyone's favorite" crab salad". We cut half a head of cabbage, knead it with our hands for juiciness. Salt, pepper and season with oil. Stir and let stand for about 5 minutes. Now cut the crab sticks into cubes and combine with cabbage. Add a jar of canned corn to the salad, draining the juice beforehand. We cut the onion into rings, pour boiling water over it to remove bitterness and add to the salad. And add parsley. Mix on the table!

Bright and tasty fresh cabbage salad

Of course festive option lettuce. Firstly, it looks very nice on the table, and secondly, of course, all the vegetables need to be bought in advance, they just won’t lie in the refrigerator. But this concern is worth it. So we need these vegetables:

white cabbage,
blue cabbage,
sweet pepper (red and burgundy)
cucumbers,
carrot,
lettuce,
seaweed.

Of course about sea kale I should think. She adds spice, but not everyone loves her.

All vegetables are cut in the same style. Dressed with olive oil or lemon juice. Mayonnaise in this salad will not work, as it will cover all the bright colors of this dish.

Japanese cabbage salad

This salad is all about the dressing. It is made with soy sauce. So for refueling we need:

soy sauce - 2 teaspoons
honey - 1/2 teaspoon
vermouth - 1 tablespoon
apple cider vinegar - 1 teaspoon
olive oil - 1 tablespoon

All ingredients are mixed and dressing is obtained. This amount of dressing is needed to prepare a salad at the rate of 0.5 kg of fresh cabbage.

And what a salad! Outwardly ordinary, but with a very spicy and original taste.

Red cabbage vitamin salad

it winter version lettuce, when cabbage and potatoes predominate in supermarkets. By itself, red cabbage is tough, so it needs to be softened in a salad. How? Canned corn, raisins and cheese. Yummy is obtained.

Salad Ingredients:

cabbage "blue" - 1/2 kg
raisins (preferably light) - 50 grams
cheese - 150 grams
mayonnaise - 1 tablespoon
green apple - 1 pc (small)
pickled cucumber - 1 pc.
parsley - a little

You do not need to salt this salad, as pickles and mayonnaise give enough salt. Cheese and peeled apple are cut into small cubes.

Since cabbage is a “fresh and simple” vegetable to taste, add smoked chicken breast, peeled from the skin, to the salad. And further:

pickled onion,
finely grated carrots
greens.

Drizzle salad with olive oil and balsamic vinegar.

Cabbage salad with radish and chicken

This is a spring salad. In the spring, the radish is young, juicy and goes very well for lunch or dinner. To the classic salad with cabbage and radish, here it is added in pieces boiled chicken. The salad is dressed with olive oil or just lemon juice.

As a fantasy, you can add toasted sesame seeds.

Cabbage salad with lokshina

it Asian version salad with fresh cabbage. Quite a bit of boiled “Mivina” or “Lokshina” was added. Salad Ingredients:

fresh white cabbage
noodles fast food(Mivina)
green onion
cashew nuts (can be replaced with fried pumpkin seeds - very tasty)
olive oil (for dressing)
apple cider vinegar (sprinkle lightly) or

Kale and Feta Salad

Everything is simple, of course. Chop the cabbage, add the available vegetables (bell peppers, cucumbers), greens. Dress the salad with vegetable oil. And put feta cheese cut into cubes or cheese (broken into pieces) on top. This is just an incredibly delicious salad.

American Diet Salad

It is the Americans who love to add an apple to not sweet salads. But such different combination tastes: salty and sweet - very piquant. This salad is also very fresh. Some experts in diet food call it detox salad. What you need for this yummy:

cabbage
Apple
walnuts
yogurt

The apple is cut into long strips in the style of shredded cabbage. Raisins should be washed and pre-soaked for 20-30 minutes. Chop nuts into small pieces. If you decide to serve such a salad on the festive table, walnuts can be replaced with almonds. It will also be exquisite.

The salad is dressed with yogurt, but not sweet and without any additives. Can be homemade sour milk. If this is not very tasty for you, a classic American salad is simply sprinkled with lemon juice.

How to make fresh cabbage salad

Technology is important so that the cabbage is soft and juicy at the same time. Here step by step description cooking classic salad from fresh cabbage.

We will need: white cabbage, cucumber, parsley, garlic, salt, apple cider vinegar, olive oil.

Cut the cabbage into 2 halves and chop into thin slices with a fairly sharp knife.

Of course, you can replace the knife with a special cutting grater for shredding, then the result will be even better.

Late autumn... Vegetables have already been harvested, preparations for the winter have been made and safely hidden in the cellar. It seems to be too early to open them, but I don’t feel like preparing salads from cucumbers and tomatoes bought in the store. They are very different in taste and smell from vegetables, carefully grown and carefully collected with their own hands from their own garden. But here the eye stumbles upon the cabbage. Here it is, the solution! Elastic, most recently cut heads of cabbage themselves just ask for cabbage salads. Now is the time for them. And useful, and tasty, and a variety of family can be pampered. No desire to cook a salad from the usual white cabbage? Kohlrabi, Brussels, 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 with meat, cheese and other products. Thanks to this excellent quality, cabbage salad recipes are not just a lot, but extremely many - both simpler and more complicated. In a word, for every taste. So, let's go on a prescription journey, where wonderful and varied coleslaws rule the show.

Ingredients:
300 g cabbage
2 carrots
2 tbsp vegetable oil,
1 tbsp apple cider vinegar,
salt, herbs.

Cooking:
Thinly chop the cabbage, salt and lightly remember with your hands until the juice is released. Add grated carrots and mix with cabbage. Make a dressing from the oil and vinegar by simply mixing them together and pour over the salad. Once again, mix everything thoroughly and let it brew. ready meal 20 minutes in the refrigerator. Serve garnished with greenery.

Ingredients:
200 g cabbage
1 beet,
1 carrot
1 bunch of green onions
1 tsp wine vinegar,
1 tbsp sesame oil,
1 tsp grainy mustard,
salt - to taste.

Cooking:
Cut carrots and beets into thin strips or grate for Korean salads, chop the cabbage, salt and lightly remember with your hands. Cut green onions into rings. Mix all the ingredients, dress 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.

Cooking:
Cut the cabbage into thin strips, grind with salt. Cut tomatoes and cucumbers into thin slices, eggs into circles. Put all the ingredients, except eggs, in a salad bowl, salt to taste, season with sour cream, mix and decorate with egg slices and herbs.

Ingredients:
200 g cabbage
300 g chicken fillet,
100 g cheese
a few cherry tomatoes
croutons, salt, pepper, mayonnaise.

Cooking:
Shred the cabbage. Chicken fillet salt, pepper and fry in vegetable oil. Cut the cheese into small cubes, the chicken fillet into medium cubes. Put everything in a salad bowl, salt, pepper, season with mayonnaise. Sprinkle with croutons before serving and garnish with cherry tomatoes.

Ingredients:
400 g cabbage
1 boiled chicken breast,
200 g pasta (boiled)
1 carrot
2-3 green onion feathers,
2 tbsp sesame seeds,
2 tbsp almond,
3 tbsp table vinegar,
4 tbsp vegetable oil,
1 tbsp Sahara,
salt, pepper - to taste.

Cooking:
Chop the cabbage into thin strips and remember a little with your hands. Grate carrots on a coarse grater and mix with cabbage, add there green onion. Cut the chicken breast into cubes. Lightly toast the sesame seeds to enhance the flavor. Chop the almonds and also fry a little. Make a dressing with vinegar, oil, salt, sugar, and pepper. Combine all ingredients, season with prepared sauce and mix. Let the salad stand for 20 minutes before serving.

White cabbage salad with sweet peppers and ham

Ingredients:
300 g cabbage
150 g lean ham
2 sweet peppers
1 onion
2 tomatoes
1 fresh cucumber
100 g mayonnaise,

Cooking:
Chop the cabbage, salt, grind with your hands. Cut pepper and ham into strips, tomatoes and cucumbers into slices. Pour boiling water over the onion and chop. Mix all the 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.

Cooking:
Finely chop the cabbage and rub with salt. Grate carrots and apples on a coarse grater, smoked sausage cut into small cubes. Combine all products, mix and season with mayonnaise. Ready salad garnish with parsley.

Ingredients:
200 g cabbage
50 g boiled shrimp,
1 tbsp vegetable oil,
1 tbsp soy sauce,
salt, sugar, green onions - to taste.

Cooking:
Chop the cabbage into thin strips, lightly remember with your hands, season with oil and soy sauce, add salt and sugar to taste and mix. Sprinkle with shrimp and green onions before serving.

White cabbage salad with smoked cheese

Ingredients:
500 g cabbage
100-200 g sausage smoked cheese,
1 carrot
garlic, pepper, salt, mayonnaise - to taste.

Cooking:
Chop the cabbage as finely as possible, grate the carrots and cheese on a coarse grater, pass the garlic through a press. Mix, season with salt, pepper, season with mayonnaise.

Ingredients:
200 g sauerkraut,
200 g pickled mushrooms,
1 onion
50 g celery stalk
2 tbsp vegetable oil,
cumin, dill, salt - to taste.

Cooking:
Cut the mushrooms into small slices, the celery stalk into circles, chop the onion and dill. Mix products, season with vegetable oil.

Ingredients:
400 g cabbage
200 g Korean carrots,
1 sweet pepper
3 tbsp vegetable oil,
green onions, salt, pepper - to taste.

Cooking:
Thinly chop the cabbage, salt and lightly remember with your hands. Then add to it Korean carrot, chopped pepper, chopped green onion, 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.

Cooking:
Finely chop the cabbage, scald it with boiling water, put it in a colander and let it drain. Sprinkle with salt and sugar, add grated carrots. Cut prunes into small pieces. Mix all the ingredients, add cumin, oil and sprinkle with lemon juice, put the salad in a salad bowl and garnish with prunes.

Ingredients:
100 g of white cabbage,
100 g red cabbage
150 g ham
2 boiled eggs
2 pickles,
2 tomatoes
dill and parsley,
vegetable oil,
lemon juice,
salt - to taste.

Cooking:
Cut both types of cabbage into thin strips, sprinkle with salt and rub with your hands. Mix together the 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 mix.

Ingredients:
300 g cabbage
100 g apples
50 g green onions
100 g mayonnaise,
1 tsp table vinegar,
salt - to taste.

Cooking:
Salt the shredded cabbage, sprinkle with vinegar and lightly grind 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 bulbs
3-4 tablespoons vegetable oil,
sugar, salt, table vinegar, red wine - to taste.

Cooking:
Shred the cabbage as finely as possible. Put in boiling water and cook for 4 minutes. Then drain in a colander, rinse with cold water, sprinkle with vinegar or red wine, mix with beans and finely chopped onions. Season the mass with sugar, salt, pour vegetable oil. Sprinkle the salad with finely chopped eggs on top.

Ingredients:
1 head of cabbage
100 g bacon
100 g hard cheese
1 bunch green salad,
3-4 green onions,
3 tbsp sour cream
3 tbsp mayonnaise,
2 tbsp apple cider vinegar
salt, pepper - to taste.

Cooking:
Disassemble cauliflower into small inflorescences and boil in salted water for 10 minutes. Cut the bacon into thin strips, grate the cheese on a coarse grater, cut the green onion into small rings. From mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper, prepare the sauce. Fill them with prepared foods and mix. Arrange lettuce leaves on a serving platter and top with the prepared salad.

Ingredients:
1 kg cauliflower,
100 g fried eggplant,
1 onion
1 raw egg
50 g prunes (pitted)
green peas, greens - to taste,
breadcrumbs.
For sauce:
200 g mayonnaise,
100 g sour cream
2 tbsp Chile,
ground black pepper, salt - to taste.

Cooking:
Separate the cauliflower into florets, dip each floret in the beaten egg, then roll in breadcrumbs and fry in oil until browned. Chop the prunes and herbs, chop the onion into rings. Combine the fried cabbage with prepared ingredients, add peas and eggplant.
For dressing, mix all the indicated ingredients, pour dressing 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.

Cooking:
Cut each head of cabbage into small slices, cut the onion into half rings, chop the green onion. Chop the tomatoes and sweet pepper. Combine all vegetables, pour over 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.

Cooking:
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, black ground pepper - to taste.

Cooking:
Boil broccoli florets in salted water for 3 minutes. Drain in a colander, rinse with cold water, let dry a little and put in a bowl. Add onion and halved cherry tomatoes, drizzle oil over vegetables and wine vinegar and stir gently. Put the vegetables on a flat dish, put the mozzarella cut into thin slices on top, salt and pepper to taste.

Ingredients:
1 fork broccoli
200 g champignons,
100 g walnuts,
2 garlic cloves
2 tbsp vegetable oil,
1 tbsp sesame oil,
1 tbsp soy sauce,
1 tbsp chopped ginger,
salt pepper.

Cooking:
Separate 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, minced garlic, ginger, salt and pepper. Cut the mushrooms into pieces and put in 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, decorate the finished salad with the remaining halves.

Salad from Chinese cabbage with rice and crab sticks

Ingredients:
200 g Beijing cabbage,
4 boiled eggs
200 g crab sticks,
150 g rice
1 onion
1 can of canned corn
salt, pepper, mayonnaise - to taste.

Cooking:
Finely chop the cabbage, boil the rice, finely chop the eggs and crab sticks, chop the onion. Mix the prepared ingredients, add corn, salt, pepper, add mayonnaise and mix the finished salad.

It would seem that it could be easier than cabbage salads. An, no, each of them is unique and unique masterpiece culinary arts. Vitamin salads from cabbage are especially useful right now, in the off-season, so choose any and cook with pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Greetings to all my subscribers and readers of the blog! Today I want to tell you about how you can cook very simple, healthy and insanely delicious salads from fresh cabbage.

I love this kind of snack. Moreover, when young and juicy heads of this vegetable are being sold in full on the market, then fate itself orders this fruit to be included in the diet.

Recipes for this dish a large number of. Well, probably because cabbage has won the hearts of many people and is made from it. different dishes. I suggest looking at proven cooking methods.

And before the very beginning, I would like to say a few words about the usefulness of the vegetable:

The fruit is rich in vitamins and useful trace elements, among them folic acid, B vitamins, pantothenic acid, potassium, calcium, phosphorus.
cabbage leaves are rich in vitamin C;
this culture makes up for the lack of an antitumor substance;
the vegetable also stimulates cell regeneration, improves the functioning of the gastrointestinal tract, and also strengthens the walls of blood vessels and normalizes the work of the heart;
cabbage juice helps with diseases such as kidney stones, gout and protects the intestines.

Cooking a salad of fresh cabbage and carrots with vinegar as in the dining room

Let's start studying the most popular recipes. The first option is really the most delicious, as it undergoes a quick thermal process and light pickling.

For such an appetizer, choose a fresh and juicy head of cabbage.

Ingredients:

Fresh white cabbage - 0.5 kg;
Carrots - 1-2 pcs.;
Vinegar 6% - 2 tbsp. spoons;
Sugar - 1 tbsp. a spoon;
Salt - 1 teaspoon;
Vegetable oil - 2-3 tbsp. spoons.

Cooking method:

1. Chop the cabbage into thin strips.

It is very important to chop the vegetable correctly. The thinner the better.

2. Prepared "strips" put in a deep plate and add vinegar and salt. Mix the contents thoroughly.

3. Transfer the workpiece to the pan and set to maximum heat. Stirring constantly, simmer for 2 minutes and remove from heat immediately.

4. Grate the carrots or chop them into thin strips. Add to cabbage.

5. Add sugar to the warm contents and mix everything. Only then pour in vegetable oil and mix again.

6. Put the dish in the refrigerator. You can taste it after two hours.

By the way, the next day the snack will be even tastier!

Delicious cabbage salad with sweet apple

The next option is not quite classic, but very useful. Since in addition to the main vegetable, the composition also includes carrots, cucumbers, peppers and even an apple.

Ingredients:

White cabbage - 1 pc.;
Carrots - 1 pc.;
Apple - 1 pc.;
Cucumber - 1 pc.;
Sweet pepper - 1 pc.;
Dill - 1 bunch;
Salt - 1 teaspoon;
Sunflower oil - 4 tbsp. spoons.

Cooking method:

1. Wash the head of cabbage and cut into thin strips.

2. Wash and peel the carrots too. Grate on a coarse grater.

3. Salt the chopped vegetable and add the carrots. Use your hands to remember the contents so that the juice appears.

4. Wash cucumber and apple, cut into strips. Peppers can be chopped into cubes or also into thin sticks. Finely chop the greens.

5. Add these products to cabbage with carrots.

6. Mix everything well, but with a spoon.

To add flavor to the salad, you can use not refined oil with smell.

Fresh cabbage salad with cucumber. Turns out very soft

I still love to cook the next way. I like that it turns out especially juicy and spring-summer. Lemon juice can be added as desired.

Ingredients:

Juicy white cabbage - 1 pc.;
Cucumber - 2 pcs.;
Dill - 1 bunch;
Lemon juice - 1 tbsp. a spoon;
Sugar - 1 teaspoon;
Salt - to taste;
Vegetable oil - 3 tbsp. spoons.

Cooking method:

1. Wash vegetables and dry them.

2. Finely chop the dill. Cucumbers cut into slices or thin strips. Alternatively, they can still be grated on a coarse grater.

3. Chop the head of cabbage into thin strips and be sure to crush with your hands, so the vegetable will not be tough and will give more juice.

Cabbage can be grated on a special grater.

4. Mix all the products and pour in the lemon juice. Add sugar and salt, stir. Fill with vegetable oil.

Quick appetizer of fresh cabbage and carrots

Well, this recipe is the most traditional and classic. Everyone knows him, from young to old. Most importantly, do not forget our culture to shake hands well.

Ingredients:

Cabbage - 1 pc.;
Large carrots - 1 pc.;
Salt - to taste;
Vegetable oil - 3-4 tbsp. spoons.

Cooking method:

1. It is important to cut the forks correctly. It is better to chop into thin strips. Salt a little and crush with your hands.

Rough leaves and stalk do not use.

2. Coarsely grate the carrots or cut into thin strips.

3. Mix the ingredients, salt to taste and season with vegetable oil.

Cabbage salad with crab sticks and corn

And here is an option so to speak treats. You will need: canned corn - 1 can; fresh cucumbers- 2 pcs.; eggs - 4 pcs.; cabbage - 300 gr.; crab sticks - 200 gr.; mayonnaise.

How to cook fresh cabbage salad with sausage

If you want a heartier appetizer, then it's time to add the meat component to it. This technology has been successful. At least I still do not know a single person who would not like this dish.

Ingredients:

Cabbage - 500 gr.;
Smoked sausage - 200 gr.;
Mayonnaise - 100 gr.;
Salt, pepper - to taste;
Greens - for decoration.

Cooking method:

1. Clean the head of cabbage from the top leaves and wash. Then chop into strips. Salt and rub everything with your hands.

2. Cut the sausage into thin sticks.

Sausage can be used boiled, smoked or servedat. Meat or chicken, and even sausages, are also suitable.

3. Combine the ingredients together, add mayonnaise. Pepper a little and move. Decorate everything with greenery.

Fresh cabbage salad with tomatoes and cucumbers

Well, this real holiday abdomen). And the most that neither is a summer look, because fresh cucumbers and tomatoes, combined with juicy cabbage just a meal!

Ingredients:

Cucumber - 150 gr.;
Tomato - 150 gr.;
White cabbage - 70 gr.;
Vegetable oil - 2 tbsp. spoons;
Greens - 1 bunch;
Lemon juice - 1/2 tbsp. spoons;
Salt - to taste;
Ground black pepper - to taste.

Cooking method:

1. Rinse all vegetables and pat dry.

2. Cucumbers and tomatoes cut into medium cubes.

3. Finely chop the cabbage. Combine all vegetables in a deep bowl.

4. Now salt and pepper, add lemon juice.

Video plot of cooking salad with cabbage and beets

As I said above, our culture is very useful for the intestines, which means it is ideal for losing weight. Therefore, the following video is especially for those who are prone to obesity or are on a diet. Of course, the dish can be eaten by everyone else. BUT raw beets, can be replaced with boiled.

chicken kale salad recipe

And for you, a variation of the salad, so to speak, but instead of Beijing cabbage, use white cabbage. Again, everything is insanely tasty and healthy, because chicken breasts not at all greasy.

Ingredients:

Chicken breast fillet - 500 gr.;
White cabbage - 400 gr.;
Cheese - 100 gr.;
Croutons - 70 gr.;
Mayonnaise, salt - to taste.

Cooking method:

1. First, boil the chicken breasts in salted water until tender.

2. Take them out and cool.

3. Finely chop the head of cabbage and salt.

4. Now remember the contents with your hands so that the juice appears.

5. Cut the chicken fillet into cubes and add to the cabbage.

6. Grate the cheese on a medium grater, add to the bowl.

8. Put the workpiece on portioned plates and sprinkle with crackers on top.

Choose a fresh and young head of cabbage;
Rough and bad leaves do not use;
Remove the stalk;
Always shred into thin strips;
Be sure to lightly salt the chopped cabbage and mash with your hands before adding other ingredients;
You can combine and add any vegetables and spices, do it to your taste;
most useful dressing is vegetable oil.

But in fact, this appetizer cannot be spoiled, so cook with pleasure and for health!

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