Regular salads with cabbage and mayonnaise. White cabbage salad recipes with mayonnaise. How to make a salad with crab sticks, cabbage and egg

Step 1: Prepare the cabbage.

To prepare various salads and cabbage dishes, you should always pay special attention to preparation. After all, limp leaves and small grains of sand that accidentally fall into a dish can greatly spoil its taste. So clean the cabbage well and rinse its leaves under warm running water, and then dry them thoroughly with paper towels. Place clean, dry cabbage leaves on a cutting board and cut into thin strips.

Step 2: Mix the ingredients.

Place the chopped cabbage leaves in a deep plate, sprinkle them with sugar and salt. Mash, rub everything with your hands, lightly squeezing the juice. As soon as the leaves become a little softer and a small amount of liquid forms at the bottom of the plate, add lemon juice, vegetable oil and mayonnaise to the salad. Using a tablespoon, mix all the ingredients thoroughly.
The salad is almost ready, all that remains is to let it brew a little so that it is soaked. To do this, cover the contents of the plate with cling film or a regular lid of suitable size and leave at room temperature for 1 hour. After this time, the finished dish must be thoroughly mixed again, after which the food is ready and you can start serving.

Step 3: Serve red cabbage with mayonnaise.

Red cabbage with mayonnaise is perfect both as a salad and as a universal side dish. It goes best, of course, with meat dishes, for example, it can be served with a pork chop or smoked lamb ribs. Red cabbage with mayonnaise is also suitable for serving as a light snack on a holiday table, just garnish it with a slice of fresh apple or a slice of sour lemon. Enjoy a light and healthy dish that you prepared with absolutely no effort.
Bon appetit!

If desired, lemon juice can be replaced with 5% table vinegar.

This salad can be stored in the refrigerator for no longer than three days.

To taste, you can add an apple to this salad, previously peeled and finely chopped.

The best thing you can do for yourself in the summer is to prepare and serve salads from raw vegetables as side dishes. An excellent example of such a dish would be a simple salad of fresh young white cabbage with mayonnaise. It’s very easy to prepare this salad, I’ll tell you now.

Ingredients

young white cabbage 400-500 gr.
mayonnaise heaped tablespoon
coarse salt pinch

Recipe

Selection of ingredients for young cabbage salad with mayonnaise:

You need to take fresh, young, light green cabbage. Light mayonnaise is suitable, it gives a good aroma and taste, I see no reason to refuse it. It is better to take the first grinding salt, rock salt. It tastes better this way.

Shredding cabbage:

I recommend cutting a good piece from the head of cabbage. Lay it flat.

And finely chop as shown in the photo. The thinner the slice, the tastier it is.

Salad salt:

My extensive experience tells me that this salad, and all salads made from fresh vegetables, taste better when prepared with rock salt.

Manipulations with cabbage:

Place the chopped cabbage in a deep bowl. Add a little salt.

Mash very well to release the juice. This will make the cabbage leaves soft and tender and the salad delicious.

Flavoring:

All that remains is to add mayonnaise and mix well.

It makes an excellent salad. In the summer, I often serve it as a side dish. After all, it is very tasty, healthy and quick to prepare.

FAQ:

“Does this salad need to be made only from fresh cabbage with mayonnaise?”

- Since such a question has arisen, I would like to pay special attention. Cabbage needs to be young and fresh. Only in this case it turns out very tasty. With withered leaves the result is not guaranteed.

“Can I just make a salad from any white cabbage with mayonnaise?”

—An old one that has been sitting in the basement for a year will not yield anything tasty. It's too tough, and it's not much use anymore. Therefore, only fresh and young.

Cabbage of various types is considered one of the healthiest and most popular vegetables. A lot of tasty, light and appetizing dishes are prepared from it. Fresh young cabbage is often used to create vitamin-rich salads: the range of interesting recipes is very wide.

How to make fresh cabbage salad

One of the most popular side dishes is cabbage salad of different varieties. The appetizer goes perfectly with meat and fish dishes and is used as a stand-alone low-calorie snack. How to make coleslaw? There are many ways to cook white, red, and cauliflower vegetables. Such dishes require a minimum of time and ingredients, and the result is finger-licking good.

A light snack is prepared with carrots, cucumbers, tomatoes, eggs, corn, sausage, chicken, crab sticks, beans, and other ingredients. Season the dishes with mayonnaise, sour cream, vinegar, lemon juice, and vegetable oil. Before preparing a salad from fresh young cabbage, you need to buy the necessary ingredients, which are available at any grocery store.

Cabbage Salad Recipes

If a novice cook doesn’t know how to make cabbage salad, or an experienced housewife wants to diversify her daily menu, then there is plenty to choose from. Below is a list of popular methods for preparing a versatile, hearty snack for the whole family. All you have to do is choose a step-by-step recipe for cabbage salad and start creating your treat.

With carrots

A very simple, light and tasty cabbage and carrot salad is a great option for those who are just learning to cook. The vegetable appetizer is seasoned with a small amount of sunflower oil or lemon juice (can be replaced with classic or apple cider vinegar). This side dish will perfectly complement a dinner of meat or fish. To prepare the food you will need a minimum set of ingredients.

Ingredients:

white cabbage fork – 300 grams;
onions – ½ part;
carrots – 2 pcs.;
lemon juice – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.;
salt, sugar - ½ tsp each;
black pepper - to taste.

Cooking method:

The main product is thinly sliced using a sharp knife. The mass is laid out in a deep container, sprinkled with salt and pressed with hands so that the juice appears.
The carrots are chopped on a coarse grater, half of the onion head is chopped into half rings. All vegetables are mixed to make an assortment, as in the photo.
Next is the dressing: combine lemon juice, sugar, butter, salt and pepper. The appetizer is poured with the resulting mixture and mixed.
The dish must be marinated for 20 minutes.
Instant cabbage is ready!

With vinegar

Another good side dish option is fresh cabbage salad with vinegar. The snack is quickly made at home and comes out very appetizing and crispy. This dish contains fresh vegetables, so it is very healthy for adults and children. A light salad is prepared from red cabbage and other vegetables. The side dish is seasoned with regular table or apple cider vinegar.

Ingredients:

onion – 1 head;
beets – 1 pc.;
red cabbage fork – 1 pc.;
carrot – 1 pc.;
vinegar - 1 tbsp. l.;
greens, salt, pepper - to taste.

Cooking method:

Vegetables are cut into strips. Everything is placed in a deep container.
Then the cabbage, beets, carrots, and onions are salted, peppered and flavored with vinegar.
Chopped greens are added to the side dish, mixed and served (photo attached).
Cabbage salad goes well with any type of meat.

From young cabbage

The following original recipe will fit well into a holiday menu or everyday diet. Spring diet cabbage salad for weight loss is very quickly made; its creation does not require any special culinary knowledge. The composition of the dish can be called unusual, because the main vegetable is supplemented with dried fruits, berries and citrus. All that remains is to buy the necessary products and start cooking.

Ingredients:

young white cabbage - 1 fork;
carrots – 4 pcs.;
orange – 1 pc.;
dried apricots – 100 g;
dried cherries – 30 g;
cranberries – 200 g;
honey - 2 tbsp. l.;
green tea with jasmine – 1 tsp;
salt.

Cooking method:

The tea is brewed, steeped for 5 minutes, and filtered. The drink is poured over cherries and dried apricots (leave for half an hour).
Cherries are pitted, dried apricots are cut into pieces.
The skin of the orange is removed using a grater and mixed with honey. The juice is squeezed out of the pulp.
The cranberries are ground through a sieve (or crushed in a blender) and combined with citrus juice.
The carrots are cut into strips, poured with an orange-cranberry mixture, and left in the refrigerator for 30 minutes.
The cabbage is chopped into thin strips, salted, and mixed with the rest of the ingredients.
The side dish is seasoned with honey and orange zest.

With cucumbers

A traditional summer recipe for a vitamin-rich snack is fresh cabbage and cucumber salad. It turns out tasty, very aromatic and easy on the body. It is better to eat a vegetable salad freshly prepared; after a day it will no longer be so tasty and crunchy. As a dressing, you should use sunflower oil plus lemon juice. A minimum of ingredients will provide maximum taste delights.

Ingredients:

young white vegetable – 300 g;
onion – 1 head;
cucumbers – 2 pcs.;
lemon juice – 1 tbsp. l.;
unrefined sunflower oil – 2 tbsp. l.;
greens (parsley, cilantro, dill);
salt.

Cooking method:

The main component is chopped into strips using a sharp knife.
Add a little salt to the cabbage and gently mash it with your hands until the juice comes out.
Peeled onions and cucumbers are cut into half rings and combined with a white vegetable.
The products are poured with lemon juice and oil and mixed.
The dish is decorated with herbs and served to the table.

For the winter

During the cold season, no one will refuse to enjoy a crispy, tasty side dish. Spicy vegetables are often prepared in Korean style; the Chinese method is also popular. You can make winter cabbage salad using a simple recipe. Red cabbage in jars looks bright, attractive and appetizing. It goes very well with many foods, such as apples. The winter preparation will turn out crispy, piquant, and healthy.

Ingredients:

red cabbage – 700 g;
green apples – 120 g;
onion – 2 heads;
horseradish root – 10 g;
vinegar - 2 tbsp. l.;
cinnamon, salt - to taste;
bay leaf, cloves, peppercorns - 3 pieces each.

Cooking method:

The main product is finely chopped or grated on a special grater.
Apples are peeled, seeds removed and cut into strips.
Horseradish root is crushed using a fine grater.
The onion is cut into half rings.
Oil is poured into a frying pan and heated. Salted cabbage is slightly simmered over low heat.
Apples, horseradish, onions, and spices are added to it. The dish is brought to a boil.
Afterwards, the vegetables are removed from the stove, mixed with vinegar and placed in glass jars.
The workpiece is sterilized under covered lids for 40 minutes at a temperature of 100°C.
The container with the snack is rolled up. Cools upside down.
The spicy winter salad, as pictured in culinary magazines, is ready.

With bell pepper

There are types of snacks that are necessary to strengthen the immune system, maintain a beautiful figure and overall tone. For example, a salad of fresh cabbage with bell pepper will be a good “cure” against vitamin deficiency in the cold season. The dish requires a small amount of ingredients and very little free time. The result will be a juicy, crispy, flavorful side dish.

Ingredients:

white vegetable – 400 g;
fresh tomatoes – 200 g;
bell pepper – 200 g;
table mustard – 1 tsp;
sunflower oil – 3 tbsp. l.;
vinegar – 1 tsp;
granulated sugar – 1 tsp;
salt, herbs - to taste.

Cooking method:

The cabbage is finely chopped. The skin is removed from the tomatoes and they are cut into circles.
Bell peppers are de-seeded and cut into rings.
The components are combined in one container.
The salad is dressed with a mixture of salt, vegetable oil, mustard, sugar, and vinegar. Mixes well.
The dish is decorated with dill sprigs and served.

From white cabbage

Ingredients:

main product – 1 head of cabbage;
tomatoes - 1 pc.;
cucumber – 1 pc.;
parsley, green onions - one bunch each;
vegetable oil – 1 tbsp. l.;
salt pepper.

Cooking method:

The main component is cut into thin strips.
Cucumber and tomato are chopped into half circles.
Onions and parsley are finely chopped.
The products must be seasoned with vegetable oil, salt, pepper and mixed.
Fresh white cabbage salad is ready.

Sausage

If you want to surprise and please your loved ones with something delicious, then cabbage salad with sausage is a very good option. The appetizer is very easy to prepare; this process will take 10-15 minutes. The dish successfully combines the juiciness of Chinese cabbage, the richness of sausage, peas and a nutritious dressing of mayonnaise and garlic. Guests will enjoy this unusual treat and will remember it for a long time.

Ingredients:

Beijing type of vegetable - 1 fork;
canned green peas – 200 g;
smoked sausage (for example, servelat) – 200 g;
garlic – 2 cloves;
eggs – 2 pcs.;
mayonnaise – 2 tbsp. spoons;
greens, salt - to taste.

Cooking method:

The main product is cut into strips or torn into large pieces by hand.
The sausage is cut into thin strips, boiled eggs into cubes. The greens crumble finely.
The ingredients are poured into a salad bowl and peas are added to them.
A sauce is made from garlic with mayonnaise, the salad is dressed, salted and mixed well.

With apple

Another unusual snack option is a quick cabbage and apple salad. To prepare an unusual snack, red vegetables, apples, nuts, hard cheese, and honey are used. All components of the dish are gently and harmoniously combined with each other, creating a special flavor palette. It is advisable to leave the sweet and sour cabbage salad in a cold place for 20 minutes.

Ingredients:

red cabbage vegetable – 450 g;
apples – 1 pc.;
celery – 2 stalks;
cheese – 100 g;
carrots – 2 pcs.;
assorted any nuts – 150 g;
olive oil – 6 tbsp. l.;
liquid honey – 1 tbsp. l.;
orange juice (natural) – 5 tbsp. spoon;
salt, pepper - to taste.

Cooking method:

The cabbage is finely shredded. The chopped vegetable is salted and pressed a little with your hands.
The carrots are grated with a coarse grater, the apple is cut into thin slices.
Celery is cleared of hard fibers and finely chopped.
Vegetables and fruits are mixed and placed in a deep bowl.
The dressing is made: you need to combine honey, orange juice and butter.
The salad is poured with marinade, salted and pepper is added. The mass must be mixed.
The container with the snack is covered with a saucer and placed in the refrigerator for 20 minutes.
The cheese is cut into cubes, the nuts are chopped with a knife. The ingredients are added to the savory side dish.

With corn

A juicy, tasty salad of fresh cabbage and corn is an ideal side dish for almost any dish, especially meat. It will take no more than 20 minutes to make this snack. A light, simple treat with white vegetables, carrots, corn and tasty dressing will successfully diversify a boring daily diet. It’s worth trying the cabbage salad recipe once to use it many times later.

Ingredients:

carrot – 1 pc.;
canned corn - 1 can;
white cabbage fork – 1 pc.;
lemon juice – 1 tbsp. l.;
garlic – 2 cloves;
vegetable oil – 2 tbsp. l.;
salt pepper;
greenery.

Cooking method:

The main product is thinly sliced, sprinkled with salt, and lightly pressed with hands.
The carrots are chopped on a grater and combined with cabbage.
The liquid is drained from the corn and the ingredient is added to the vegetables.
The dressing you need is this: lemon juice + oil + chopped garlic + black pepper.
Add the marinade to the appetizer, mix everything thoroughly, garnish with herbs - and the dish is ready.

Delicious cabbage salads - cooking secrets

Before you prepare cabbage salad, you need to familiarize yourself with the features of creating a side dish. There are several simple culinary secrets for the perfect snack:

The thinner you cut the cabbage, the juicier and tastier the appetizer will be.
It is advisable to always grind the vegetable with salt, but carefully so that the salad does not turn out overdried, like a “rag”.
Fresh cabbage salads should be flavored with a small amount of lemon juice, table or apple cider vinegar. The dish will get an unusual sour taste.

Video

This salad is easy to prepare and turns out delicious. It will take us about one hour to prepare. There is a lot of salad in volume. It is beneficial to cook it for a large number of people. Let's start by preparing the cabbage. Let's cut it into several parts and chop it finely. Use a special knife to cut the cabbage, so it will be thinner. We crush the chopped cabbage with our hands so that it releases the juice. Add salt and leave the cabbage to steep for a while.
Boil chicken eggs over low heat. Make sure that the eggs are not overcooked, so the yolk will retain its bright and rich color. We peel the boiled eggs, then cut the eggs into small cubes, or put them through a vegetable cutter.
Remove the liquid from the canned corn and transfer the corn to a separate container. When choosing corn, give preference to sweet corn. It will give the salad a pleasant taste and tenderness to the entire salad.
Cut the crab meat or sticks into small cubes. Buy good quality crab sticks.
Remove the packaging from the smoked sausage and cut the sausage into thin strips. The sausage can be lightly fried in vegetable oil.
Wash fresh herbs and green onions. Then finely chop all the greens.
Let's prepare mayonnaise for the salad. Squeeze the juice from half a lemon and add it to the mayonnaise. Peel the garlic cloves, then chop the garlic. Also add garlic to the mayonnaise and mix well. Add black pepper to your taste.
Place all the ingredients in a common bowl, mix all the ingredients well, add salt and a little pepper. Then season the salad with prepared mayonnaise and mix well. Immediately after preparation, you can serve the salad to the table. You can serve on lettuce leaves, it looks more elegant. You can also divide the salad into portions, onto separate plates, and serve the original salad through a salad ring. This salad recipe also uses sour cucumbers or pickled onions.

White cabbage salad. Chop the cabbage thinly, add finely chopped onion and salt. Mix the ingredients and season with salad dressing.

White cabbage– 400 g, onion – 60 g, sugar – 10 g, vinegar – 20 g, salad dressing-100 g, salt– taste.

White cabbage salad with mayonnaise. Chop the cabbage, add salt and rub with your hands until the juice appears, add chopped onion, mayonnaise, salt and ground pepper. Place in a heap in a bowl and pour over mayonnaise.

White cabbage – 500 g, onion– 100 g, mayonnaise – 200 g, ground pepper, salt– taste.

White cabbage salad with beef. Chop the white cabbage, put it in a bowl, add salt, add vinegar and heat, stirring continuously. Remove the cabbage from the heat until half cooked, cool, and add vegetable oil.

Boiled meat, boiled potatoes, fresh apples, cut the egg into small cubes, add green peas, salt, spices, mix with cabbage and season with mayonnaise. Place the finished salad in a salad bowl, garnish with canned cherries and herbs.

Beef– 175 g, white cabbage – 125 g, potatoes– 50 g, canned green peas– 75 g, mayonnaise– 700 g, fresh apples – 25 g, canned cherries – 50 g, greens– 15 g, egg– 100 g, salt, spices– taste.

Cabbage salad with sausage. Finely chop the prepared cabbage, cut the sausage into thin cubes. Mix the products, salt, pepper, season with mayonnaise and sprinkle with herbs.

White cabbage– 500 g, boiled sausage – 200 g, mayonnaise – 100 g, parsley or dill, salt, ground pepper– taste.

Fresh cabbage salad with fresh cucumbers. Cut the cabbage and cucumbers into strips, add vegetable oil sauce and prepared mustard. Mix everything and put it in a salad bowl. Sprinkle with chopped dill.

Fresh white cabbage– 300 g, cucumbers– 150 g, dill – 20 g, vegetable oil sauce– 50 g, mustard– taste.

Cabbage salad with radish. Cut the prepared head of cabbage in half, cut out the stalk and chop into strips, grate the radish on a coarse grater, cut the onion into rings. Combine vegetables, add salt, sour cream mixed with mayonnaise, mix well, sprinkle with chopped herbs.

Fresh cabbage– 300 g, radish– 100 g, onion– 50 g, sour cream– 50 g, mayonnaise-45 g, greens, salt– taste.

White cabbage salad with radishes. Chop the cabbage, rub it with your hands or heat it until half cooked. Chop the onion and unpeeled fresh cucumber. Mix all products, season with kefir sauce and place in prepared dishes. Garnish with radishes and chopped herbs.

White cabbage– 250 g radish– 100 g, cucumbers– 75 g, onion – 50g, chopped greens– 30 g, kefir sauce– 150g, salt– taste.

White cabbage salad with mushrooms. Chop the cabbage into small strips and rub with salt, cut the boiled potatoes into slices, onion into half rings, chop a clove of garlic. Cut salted mushrooms (milk mushrooms, milk mushrooms, saffron milk caps) into small slices, season everything with vegetable oil and place in prepared dishes.

White cabbage – 400 g, potatoes – 200 g, onions – 50 g, garlic– 1 clove, mushrooms– 50 g, vegetable oil - 50 g, salt - to taste.

Cabbage salad with vegetables. Chop the cabbage, grate the prepared radishes, carrots, beets on a coarse grater, finely chop the garlic, and grind with salt. Then mix all the vegetables and season with mayonnaise. Before serving, place the salad in a mound in a salad bowl and garnish with radishes, carrots, and beets.

White cabbage– 300 g, radishes – 50 g, beets– 100 g, carrots– 50 g, garlic – 2 cloves, mayonnaise– 150 g, salt– taste.

Salad of white cabbage, tomatoes and carrots. Finely chop the cabbage, put it in a saucepan, add salt, vinegar, heat, stirring continuously, until half-ready, strain the juice, add onions cut into half rings, vegetable oil, sugar, grated carrots, mix everything well, place in a salad bowl in the form of a slide, garnish and sprinkle with finely chopped green onions.

Cabbage– 40 g, fresh tomatoes– 200 g, carrots– 120 g, salt– taste.

White cabbage and apple salad. Finely chop the cabbage and grind with salt, squeeze out the juice. Cut the apples into strips, sprinkle with vinegar so as not to darken, and combine with the cabbage. Season with sour cream, sugar, place in a prepared bowl, decorate with herbs.

Cabbage - 300 g, apples - 300 g, sour cream - 70 g, salt, sugar, vinegar, herbs - to taste.

White cabbage salad with red pepper. Chop the cabbage and heat until slightly softened. Cut the peppers, onions and unpeeled apples into thin slices or strips. Mix all products, season with vegetable oil sauce, and place in prepared dishes. Decorate with green leaves.

Cabbage – 250 g, sweet red pepper– 50 g, onions – 60 g, apples– 80 g, vegetable oil sauce - 100 g, dill, parsley, salt– taste.

Cabbage salad with celery and apples. Cut the prepared cabbage, carrots, celery root and apples into strips. It is recommended to soak the celery root in cold water first so that it acquires freshness. Chop the green onions, rub the cabbage with salt and immediately mix with the chopped vegetables and apples. Salt the salad, season with sour cream and garnish with herbs.

White cabbage – 300 g, carrots– 120 g, celery– 60 g, apples– 60 g, green onion– 40 g, sour cream - 150 g, salt - to taste.

Cabbage salad With apples and lemon. Prepared cabbage, cucumbers, carrots are cut into strips, celery or radish root, green onions and garlic are finely chopped. Mix all the products and pour in lemon juice, add sliced apples, salt, sugar, pepper, sour cream, mayonnaise and mix well again. Before serving, place the salad in a mound and garnish with slices of apples and cucumbers.

White cabbage– 350 g, cucumbers – 100 g, celery -30 g or 50 g, radishes, onions – 35 g, apples– 70 g, garlic– 2 cloves, mayonnaise– 40 g, sour cream– 35 g, lemon– 30 g, salt,sugar, pepper– taste

White cabbage salad with orange and apples. Chop the cabbage, rub with your hands or heat until half done, sprinkle with lemon juice, keep in a cool place for an hour, add orange slices and grated apple, season with mayonnaise sauce, place in a prepared bowl.

White cabbage– 250 g, lemons – 50 g, oranges– 150 g, apples– 50 g, mayonnaise sauce– 30 g, salt to taste.

White cabbage salad with fruit. Cut the cabbage into strips, mix with salt and sugar, rub with your hands until juice appears. Squeeze out the juice, add grated carrots, apples, washed raisins, plums, chopped green onions and season with mayonnaise and kefir. Mix well and place in a salad bowl. Sprinkle with finely chopped green onions.

Cabbage – 300 g, carrots – 50 g, apples-100 g, plums-50 g, raisins– 25 g, green onion– 10 g, mayonnaise - 40 g, kefir - 30 g, salt, sugar, vinegar - to taste.

White cabbage salad with carrots and cherries. Chop the cabbage and rub with salt until the juice comes out. Add cucumbers cut into strips, pitted cherries and carrots chopped on a coarse grater, mix the mass, season with salt, mayonnaise and place in a heap in a salad bowl. When serving, garnish with cherries and apple slices.

White cabbage– 300 g, carrots– 75 g, fresh cherries or apples– /50 g, fresh cucumbers-50 g, mayonnaise– 100 g, salt– taste.

Cabbage salad with lemon. Cut the prepared cabbage, sweet peppers and carrots into thin strips, finely chop the green onions, mix everything, add green peas and sugar. Season the salad with sour cream mixed with lemon juice and sprinkle with finely chopped lemon zest.

White cabbage– 300 g, carrots– 80 g, green onions – 80 g, sweet pepper – 120 g, canned peas – 65 g, lemon – 70 g, sugar – 20 g, sour cream– 150 g, salt– taste.

White cabbage and prune salad. Cut the cabbage into strips, sprinkle with sugar, rub with your hands until the juice appears, squeeze it out. Remove the seeds from the soaked prunes and cut them into cubes. Grate the carrots on a coarse grater. Combine all ingredients, add spices, citric acid diluted in a small amount of water and place in prepared dishes. Garnish with whole prunes.

White cabbage– 400 g, prunes– 700 g, carrots– 50 g, citric acid, sugar– taste.

Sauerkraut salad. Chop the sauerkraut, add grated carrots and celery. Pour in vegetable oil sauce, stir, place in a salad bowl, sprinkle with finely chopped parsley.

Sauerkraut– 300 g, carrots – 80 g, celery– 80 g, sauce – 100 g, herbs, salt– taste.

Sauerkraut salad with mushrooms. Wash the cabbage (if sour), chop it, mix with chopped green onions, sugar and chopped mushrooms, season with vegetable oil, place in a heap in a salad bowl on green lettuce leaves and sprinkle with dill.

Sauerkraut– 270 g, green onion– 25 g, onion– 45 g, marinated white mushrooms or saffron milk caps– 60 g, green salad– 95 g, vegetable oil– 20 g, sugar, dill– taste.

Sauerkraut salad with apples, carrots and beets. Squeeze or rinse the sauerkraut (if sour), chop it, add sliced apples, beets, carrots, season with sugar and place in the prepared bowl. If desired, you can add vegetable oil.

Sauerkraut– 200 g, carrots– 80 g, beets-80 g, sour apples– 100 g, vegetable oil– 70

Pickled cabbage salad. Finely chop the cabbage, put it in a saucepan, pour in vinegar, add salt and, stirring, heat until the taste of raw cabbage disappears and the juice is released. The cabbage should have a slight crunch on your teeth when chewed. Then quickly cool the cabbage, season with vegetable oil, salt and sugar. Place in a salad bowl and stir.

White cabbage– 600 g, vinegar-50 g, sugar– 25 g, vegetable oil– 25 g, salt– taste.

Stewed white cabbage salad. Cut the peeled apples into slices. Fry finely chopped onions (or leeks) in vegetable oil, add chopped cabbage, grated celery and parsley, simmer until half done. Then add apple slices, tomato puree (or fresh tomato slices), crushed cumin, salt, sugar and simmer until tender. Serve in a salad bowl.

Fresh cabbage– 400 g, celery – 30 g, parsley– 20 g, sour apples – 100 g, onions – 50 g, vegetable oil – 60 g, tomato puree– 25 g, salt, sugar, cumin– taste.

Brussels sprouts salad. Chop the prepared cabbage, grate the onion, chop the green onions, cut the red pepper and tomatoes into small thin slices. Mix the vegetables, sprinkle with lemon juice and put in the refrigerator for 1 hour, then season with mayonnaise or vegetable oil, salt, sugar and pepper. Place salad portions on lettuce leaves, sprinkle with dill or parsley leaves

Brussels sprouts– 300 g, onion– 50 g, green onions– 100 g, red pepper – 40 g, tomatoes– 100g, lemon– 70 g, mayonnaise - 100 g or vegetable oil, lettuce, dill or parsley, salt, sugar, pepper– taste.

Kohlrabi salad. Grate the peeled kohlrabi cabbage, chop the onion, season with sugar, salt, sour juice and mix with sour cream or vegetable oil.

Kohlrabi– 700 g, onion– 150 g, sour juice – 15 g, sour cream or vegetable oil– 30 I, salt, sugar– taste.

Savoy cabbage salad. Finely chop the prepared cabbage, mash with a wooden spoon, add chopped onion or grated garlic, grated horseradish, apple or lemon juice. Season with vegetable oil sauce.

Savoy cabbage – 300 g, onion – 50 g or garlic– 2 slices, apple– 100 g or lemon– 70 g, horseradish– 30 g, vegetable oil sauce– 100 g.

Red cabbage salad with mayonnaise. Cut the cabbage into strips, add salt, sprinkle with vinegar and lightly grate. Grate the peeled apples on a coarse grater, finely chop the onion. Combine cabbage, apples and onions, add mayonnaise, place in a salad bowl.

Red cabbage– 300 g, apples– 60 g, green onion– 30 g, mayonnaise– 60 g, salt, vinegar– taste.

Red cabbage salad. Cut the cabbage into strips, add a little salt, rub with your hands, and squeeze out the resulting juice. Peel the apples and cut into strips or grate on a large vegetable grater. Chop the onion. Pour sour cream sauce over everything, mix well and place in a salad bowl.

Red cabbage– 300 g, apples– 100 g, onion– 100g, sour cream sauce– 100 g, salt– taste.

Red cabbage salad with fruit. Place blanched red cabbage cut into strips in a heap on green lettuce leaves in the middle of the salad bowl. Place apples and grapes in separate bouquets around the cabbage. Place a piece of watermelon between the bouquets. When leaving, pour over the dressing.

Red cabbage– 300 g, grapes– 150 g, apples – 150 g, watermelon – 150 g, green salad – 35 g, vinegar– 25 g, sugar– 20 g, vegetable oil– 15 g, refill– 150 g, salt - to taste.

Cauliflower salad. Disassemble the boiled cauliflower into inflorescences, pour in vegetable oil mixed with vinegar, sugar, ground pepper and salt, sprinkle with boiled chopped eggs and finely chopped green onions.

Cauliflower – 500 g, green onion– 30 g, egg– 50 g, sugar– 15 g, vegetable oil– 20 g, vinegar 3% - 25 g, ground hot pepper - 0.1 g, salt - to taste.

Hot cauliflower salad. Separate the cauliflower into individual pieces, boil in salted water with a small amount of milk, and place on a dish. Pour the sauce over the hot cabbage so that it is thoroughly soaked. Sprinkle with chopped herbs and grated celery.

Cauliflower – 600 g, milk – 75 g, vegetable oil sauce – 75 g, grated celery– 25 g, salt– taste.

Red cabbage salad with beans. Cut the cabbage into thin strips, blanch (dip in boiling water for 2-3 minutes), drain in a colander and cool. Add boiled and cooled beans, coarsely grated apples, finely chopped green onions, vegetable oil, vinegar, salt, sugar, mix everything and place in a salad bowl.

Red cabbage– 320 g, beans – 80 g, apples – 50 g, green onions– 50 g, vegetable oil – 80 g, vinegar, salt, sugar– taste.

Salad of cauliflower, tomatoes and herbs. Boil the prepared cauliflower in salted water until soft (but not flabby) consistency, cool directly in the broth and disassemble into small pieces. Cut the tomatoes into slices; Cut lettuce, green onions, green beans or peas into small pieces with spatulas. Mix everything, add salt and pepper, season with salad dressing, place in a heap in a salad bowl and top with the vegetables and herbs that make up the salad. The salad can be seasoned with sour cream.

Cauliflower – 200 g, tomatoes – 150 g, peas with spatulas or beans with pods– 80 g, green salad-30 g, salad dressing– 35 g, dill– 15 g, salt, pepper - to taste.

“Delicacy” salad of cauliflower with vegetables. Boil the prepared cauliflower, asparagus, green beans and peas separately until tender, cool and cut into small pieces. Cut fresh cucumbers and tomatoes into thin slices. Chop the green salad, combine with the rest of the vegetables and mix. After this, salt the contents, pour over salad dressing, place in a heap in a salad bowl and garnish with vegetables and herbs.

Cauliflower – 300 g, tomatoes– 700 g, asparagus-80g, green beans – 100g, green peas– 700 g, fresh cucumbers – 100 g, green salad – 30 g, dill– 15 g, salad dressing -100 g, salt - to taste.

Salad of cauliflower, fruits and vegetables. Divide the prepared cauliflower into small inflorescences, boil in salted water and cool in the broth. Cut apples, tomatoes, cucumbers into thin slices, lettuce leaves into pieces. Mix all this with boiled cauliflower, grapes, salt and pour over salad dressing or mayonnaise. Place the salad in a mound in a salad bowl and decorate. To preserve the white color, pleasant taste and crunch of cauliflower, it is recommended to soak it in slightly acidified cold water for 5-10 minutes before cooking.

Cauliflower – 300 g, green salad– 100 g, tomatoes-100g, fresh cucumbers– 700 g, apples-100g, grapes– 100 g, mayonnaise or salad dressing-100 g, salt - to taste.