Sewerage

Cabbage salad appetizer recipe. Delicious Instant Cabbage Recipe

Korean cuisine is becoming more and more popular every year. The original spicy salads were enjoyed by many people, especially those who like spicy food. The composition of such dishes includes fresh vegetables, herbs and spices, which have a beneficial effect on metabolism and improve well-being. What is important, they are non-caloric, which means that they can be eaten at any time without fear for your own figure. These dishes are very easy to prepare and even a novice hostess can handle them.

Korean cabbage salad recipe "Kimzi"

This dish can be called an analogue of our sauerkraut, but its taste is completely different, more piquant. You can buy it in the store, but the price there will be quite high, so you should learn how to cook Kimzi yourself.

Ingredients:

Cooking method:

Chop the head of cabbage as thin as possible and put them in a saucepan, sprinkled with salt.
In this state, you need to leave the vegetable for several hours so that it gives juice and is well salted.
After that, separately mix finely chopped onion, garlic and add red pepper.
Combine all the vegetables, mix well and put under the press for 3 days. You can use a board as a press, and put a bottle of water on it.
If you want to immediately treat yourself to a salad, then you can immediately add a little vinegar on the day of preparation.

spicy korean kale salad recipe

The dish is suitable for both a regular dinner and a festive table. The composition of the dish includes many different spices, which favorably affect the work of the body.

Ingredients:

White cabbage - half a head;
Onion - 1 pc.;
Garlic - 2 cloves;
Carrots - 1 pc.;
Vegetable oil - 3 tbsp. spoons;
Black and red ground pepper, ground coriander, sea salt, cilantro, vinegar and sugar.

Cooking method:

Remove the leaves from the head and cut them into squares about 2x2 cm.
Peel the carrots and cut into strips.
Combine two vegetables, sprinkle with sea salt and leave for 20 minutes to form juice.
Then squeeze the vegetables, transfer to a salad bowl and add vinegar and sugar.
Make a small well in the center and add other spices, chopped cilantro and garlic.
Separately, chop the onion into thin strips and fry it in vegetable oil until golden brown.
Then transfer it along with the oil to the salad and mix well.
Put everything in the refrigerator for a few hours to infuse.

Korean cabbage and carrot salad recipe

This dish is also called "Kim-chi", however, in the original version, the vegetable of a certain type of kim-chi is included in the composition. It is almost impossible to buy it in our area, so you can use Chinese cabbage. Recommendation - when mixing the salad with your hands, you should wear gloves so as not to damage the skin.

Ingredients:

Chinese cabbage - 1 kg;
Salt - 1 tbsp. spoons;
Sugar - 1 teaspoon.

Dressing Ingredients:

Ground chili pepper - 2 teaspoons;
Salt - 0.5 tsp;
Garlic - 1 head;
Water.

Cooking method:

Remove the stalk from the head, cut it in half and cut it into strips no more than 2 cm wide.
Take a wide container, put cabbage in it, add sugar, salt and remember with your hands.
Install the weight and leave for 12 hours.
Prepare Korean sauce separately. To do this, combine pepper, salt and add boiling water so that the consistency is like a dough for pancakes.
When everything has cooled, put finely chopped garlic and leave for 12 hours.
Then rinse the cabbage well in water, squeeze out excess liquid and mix with the prepared sauce.
It is recommended to do this with your hands so that it is evenly distributed over the salad.
Wrap the container with cling film and leave to infuse for 4 hours.
After the time has passed, mix everything well, put it in jars and leave it in the refrigerator for a couple of days, which will allow you to achieve a richer taste.

Korean seaweed salad recipe

The original "Megi-cha" salad is prepared with meat and dried mega-seaweed, which can be bought in oriental food stores.

Ingredients:

Sea cabbage - 100 g;
Onion - 150 g;
Pork - 180 g;
Garlic - 3 cloves;
Vegetable oil - 180 g.
Monosodium glutamate - 2 g;
Coriander - 2 g;
Chili, salt and herbs.

Cooking method:

In advance, you need to pour the dry product with boiling water and when the liquid has completely cooled, rinse everything several times in cold water.
Cut the pork into strips and fry with the addition of onion, previously cut into half rings.
Put the cabbage in the finished meat and fry for another 10 minutes, and then turn off the heat.
It remains to add chopped greens, chili, spices and monosodium glutamate.

Korean cauliflower salad recipe

This dish is perfect for lean and vegetarian menus. You can store it in the refrigerator for quite a long time.

Ingredients:

Cooking method:

Inflorescences need to be thoroughly washed, and then boiled for 8 minutes.
Transfer them to a colander and leave for a while to drain the water.
Finely grate the carrots, chop the parsley, and then add the oil, vinegar and salt.
After that, mix the salad well.
Combine everything with cabbage and mix well.

Korean salad with spicy dressing

If you do not like too spicy food, then simply reduce the amount of hot ingredients. This dish can also be present in the Lenten menu.

Ingredients:

White cabbage - 0.5 kg;
Green onion - 1 bunch;
Garlic - 4 cloves;
Salt - 1 teaspoon;
Sugar - 1 teaspoon;
Soy sauce - 1 tbsp. a spoon;
Vegetable oil - 1 tbsp. a spoon;
Sesame - 1 tbsp. a spoon;
Hot red pepper.

Cooking method:

Start with cabbage. It should be finely chopped, add salt and grind well.
Then add vinegar.
Chop the onion and garlic, and sesame seeds should be warmed up a little in a dry frying pan, and then grind.
Add sugar, pepper and sauce to them.
Mix everything well and add to the cabbage. The salad should be left to infuse for 1 hour.

Korean cabbage with beets

This dish is very popular. You can cook it yourself or buy it in the store. In the first case, you can save a lot.

Ingredients:

Beets - 2 pcs.;
Garlic - 4 cloves;
Onion - 1 pc.

Marinade Ingredients:

Water - 1 l;
Salt - 2 tbsp. spoons;
Sugar - 0.5 tbsp.;
Vegetable oil - 0.5 tbsp.;
Vinegar 9% - 40 ml;
Bay leaf, peppercorns.

Cooking method:

To prepare a spicy salad, you need to wash the head of cabbage well, and then cut the leaves into 2x2 cm squares.
Beets can be cut into strips or grated on a coarse grater.
Chop the onion into half rings, and the garlic into strips.
Combine all ingredients.
Separately make a marinade.
Mix everything except vinegar and boil for 10 minutes.
Then add vinegar and mix well.
Pour vegetables with prepared marinade and leave at room temperature for 7 hours.
After that, leave it for the same time in the refrigerator.

Stuffed cabbage in Korean

This is another version of the salad and does not use meat, only vegetables.

Ingredients:

White cabbage - 1 head;
Carrots - 1.5 kg;
Ground chili pepper - 2.5 tbsp. spoons;
Salt - 2 tbsp. spoons;
Water - 1 l.

Cooking method:

As you can see, there are a huge number of Korean salads that will help diversify your diet. By adding different ingredients, you can get new, no less original options. Bon Appetit!

You can cook various dishes from cabbage. It is delicious to make a vitamin appetizer or a full-fledged side dish from a fresh head of cabbage, and any fresh cabbage salad is great as an appetizer for both fish and meat dishes. If you don’t know how interesting and tasty to cook cabbage salad, then below are the most popular methods for versatile, satisfying snacks.

The summer version of this dish is tasty, fragrant and healthy. It is most delicious to eat fresh, because after standing for several hours, the appetizer may lose its wonderful crunchiness.

You can easily please your family with an amazing salad.

Ingredients for 300 grams of white cabbage:

salt;
onion - 1 pc.;
Dill;
cucumber - 2 pcs.;
cilantro;
lemon juice - 1 tbsp. a spoon;
parsley;
oil - 2 tbsp. olive spoons.

Cooking:

Chop the head of cabbage.
Salt and knead with your hands. The juice should stand out.
Onions and cucumbers are needed in half rings. Combine with cabbage.
Pour in lemon juice.
Drizzle with oil.
Chop greens.
Throw in salad. Stir.

Recipe, as in the dining room - with carrots and vinegar

Another variation of a delicious appetizer is fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all vegetables are used fresh, it also turns out to be useful.

Ingredients:

vinegar - 1.5 tbsp. spoons;
onion - 1 pc.;
pepper;
beets - 1 pc.;
salt;
red cabbage forks - 1 pc.;
Dill;
carrot - 2 pcs.

Cooking:

Cut vegetables into equally short strips.
Mix.
Sprinkle with pepper.
Pour in vinegar.
Salt.
Mix.
Chop dill.
Sprinkle the finished dish.

Spicy salad with garlic and mayonnaise

This is the fastest way to make cabbage salad. It turns out very juicy, spicy and spicy.

Salad of fresh cabbage with garlic will give you a good mood and energize.

If you want to get a dietary option, you can replace mayonnaise with sour cream.

Ingredients:

garlic - 6 cloves;
cabbage - an average head of 700 grams;
salt;
mayonnaise - 230 ml.

Cooking:

Chop the head of cabbage into thin, neat straws.
Sprinkle with salt.
Rub. Juice should stand out.
Take a fine grater or garlic press and skip the garlic cloves.
Mix with straw.
Fill with mayonnaise.
Stir.

Vitamin variant with green apple

All the products included in the composition are ideally combined and create a unique palette of taste. The dish turns out sweet and sour, interesting and "not hackneyed".

Ingredients:

cabbage - a small red head of cabbage up to half a kilo;
pepper;
apple - 2 green;
salt;
juice - 30 ml of orange;
walnut - 160 g (any, you can mix);
celery - 2 stalks;
honey - 1 tbsp. a spoonful of liquid;
cheese - 120 g;
oil - 55 ml olive;
carrot - 230 g.

Cooking:

Chop the forks.
Salt.
Wash with hands.
Take a large grater and grate the carrot.
An apple is needed in the form of thin slices.
Chop the celery.
Mix.
Salt. Mix.
Pour juice into oil.
Add honey and stir again.
Pour the vegetables with oil and, as always, mix.
Leave in the refrigerator for half an hour.
At this time, chop the nuts.
Cut cheese into small cubes.
Connect with chilled mass.

With smoked sausage

If you want to surprise and bring joy to loved ones, then it's time to cook cabbage salad with smoked sausage. It is much more satisfying than those described above, and depending on the type of sausage chosen, it comes out different and non-trivial every time.

The salad is very fast, ready in just a few minutes.

Ingredients:

1 fork of Chinese cabbage;
salt;
green peas - bank;
egg - 2 pcs. (boiled);
greenery;
mayonnaise - 3 tbsp. spoons;
sausage - 230 g smoked;
garlic - 2 cloves.

Cooking:

Cut the head of cabbage into neat strips.
Sausage will also be required in the form of straws.
Chop the eggs. It can be straws and cubes.
Chop up the greens.
Mix.
Throw in peas.
Grind the garlic on a grater or in a garlic press, or just chop with a knife.
Fill with mayonnaise.
Salt. Stir.
Pour over vegetables.
Stir.

With green peas

This cooking option is suitable not only for everyday meals, but also for a holiday. Salad with green peas is recommended to be poured not with sunflower oil, but with olive oil. If you like a more high-calorie option, then use mayonnaise.

Ingredients:

cabbage - a small head of cabbage;
olive oil;
peas - 180 g;
sugar;
lemon - 1 pc.;
salt;
dill - 4 sprigs.

Cooking:

Shred the cabbage. The salad will turn out tastier if the vegetable gives a lot of juice. To do this, grind the forks should be smaller. If the chips turned out to be large, thoroughly “massage” it with your hands.
Salt.
To shade the taste, add sugar and mix.
Pour in the juice squeezed from the lemon.
Chop dill.
Mix.
Pour in peas, pour in oil and mix well for the last time.

Healthy salad with fresh cabbage and beets

Vitamin snack, which is especially good to eat in the spring.

Delicious vitamin salad.

Ingredients:

cabbage - head of cabbage;
salt - 1 tbsp. a spoon;
olive oil - 145 ml;
beets - 1 pc. (boiled);
sugar - 4 tbsp. spoons;
garlic - 4 cloves;
vinegar - 45 ml;
carrot - 2 pcs.

Cooking:

Shred cabbage and beets. The latter is good and grind on a coarse grater.
Chop the garlic cloves and mix everything.
Pour vinegar with oil, add sugar, add salt and mix. Boil.
Pour dressing over vegetables and stir.
You can use immediately.

Cooking Korean at home

Korean cuisine is loved by many families. In addition to the famous carrot, many dishes are prepared using Korean technology, including salads using cabbage.

Ingredients:

cabbage - 0.5 white head;
sugar;
vinegar - 2 tbsp. spoons;
onion - 1 pc.;
garlic - 3 cloves;
cilantro;
carrot - 2 pcs.;
sea salt;
coriander;
Red pepper.

Cooking:

Chop half of the head of cabbage into cubes with an edge of about 2 cm.
Carrots will be needed in the form of straws.
Mix vegetables and sprinkle with salt.
Let stand for half an hour - the vegetable mix should highlight the juices.
Squeeze.
Combine sugar with vinegar and pour dressing over vegetables.
Chop the garlic together with seasonings and throw in a snack.
Mix.
Chop the onion and fry in oil.
Transfer to salad and mix.
Leave for a couple of hours.

With canned corn

The dish is tasty and very juicy.

This salad is sure to please everyone.

Ingredients:

carrot - 1 pc.;
greenery;
corn - can;
pepper;
forks of white cabbage - 1 pc.;
salt;
lemon juice - 1 tbsp. a spoon;
sunflower oil - 3 tbsp. spoons;
garlic - 3 cloves.

Cooking:

Grind carrots using a grater.
Chop the forks, salt and press with your hands.
Mix vegetables.
Drain the marinade from the jar, and pour the corn to the main product.
Combine juice with oil, add chopped garlic cloves, sprinkle with pepper and stir.
Pour prepared dressing over vegetables.
Stir and sprinkle with chopped herbs.

With pepper and nuts

If you are a fan of Georgian dishes, then this variation is for you. It is distinguished simply by the unique aroma of Georgian sauce.

Ingredients:

Bulgarian pepper - 1 pc.;
white vegetable - about half a kilogram;
salt;
walnut - 0.5 cups of walnut;
olive oil - 1 tbsp. a spoon;
garlic - 3 cloves;
lemon - 0.5 pcs.;
onion - 1 pc.;
parsley - 4 branches;
cilantro - 25 g;
raisins - 3 tbsp. spoons.

Cooking:

Chop the cabbage, salt and stir.
Cover with foil and set aside for half an hour.
Finely chop the onion and season with salt. Also set aside for half an hour.
Squeeze vegetables - excess moisture is not needed.
Roast nuts and chop.
Chop cilantro with garlic, combine with nuts and salt.
Throw spices in a mortar, knead and mix with onions.
Chop parsley and send to cabbage.
Bulgarian pepper is needed in cubes.
Combine the juice squeezed from the lemon with oil and add the chopped mass with onions.
Mix everything, send to the cabbage and stir the already prepared salad again.

Red cabbage salad with crab sticks

A simple vitamin snack that is easy to prepare.

The dish will please with its colors and delicate taste.

Ingredients:

salt;
head of cabbage - 1 pc. red cabbage;
egg - 2 pcs. boiled;
crab sticks - 260 g;
mayonnaise - 4 tbsp. spoons;
onion - 55 g green;
Ingredients:
- oil - 3 tbsp. spoons of olive;
- half a head of red cabbage 400 grams;
- carrot - 1 pc.;
- apple - 2 pcs.;
- salt;
- honey - 2 tbsp. spoons.
Cooking:
1. Chop the head of cabbage and salt.
2. Squeeze out the liquid - the excess will spoil the snack.
3. Pour cabbage shavings with honey and salt.
4. Grind the apple and send the resulting slices to the cabbage.
5. Take a medium grater and quickly rub the carrot.
6. It remains to mix everything and pour oil.
1. To make the appetizer more tasty, you should use young tips - they are juicy and sweet.
2. If you have chosen a head of cabbage that has been stored for a long time, carefully remove all spoiled leaves. Grind the rest, sprinkle with salt and knead well with your hands. This procedure will help the juice stand out faster. Let the chips stand for about eight minutes, and then you can add the products indicated in the recipe. This preparation will help make the food tender and juicy.
3. To improve the taste, chopped greens should be added, even if this is not indicated in the recipe.
4. In any cooking option, mayonnaise can be replaced with natural dressing, making the food more healthy. You can use yogurt or sour cream, butter is also good.
5. Cabbage goes well with all nuts. Therefore, you can safely add them to any recipe, after chopping them.
6. The thinner the cabbage is shredded, the juicier and more pleasant the appetizer.
7. Lemon juice will give a pleasant sour taste, instead of which you can use vinegar. It is enough to add quite a bit and new pleasant notes will appear in the salad.

Everyone loves to crunch on pickled delicious cabbage. It can be prepared for the winter, rolled up with an iron lid, or you can cook it “for now” and store it in the refrigerator under a nylon lid. There are many recipes for instant salad cabbage, each of which turns out to be very tasty, since cabbage cannot be tasteless. This dish is also very useful for all people.

The preparation has a sour-salty-sweet taste. It turns out very tasty and crunches nicely.

This is an instant pickled cabbage.. The recipe is very simple and contains the following products:

Carrot - 1 large root vegetable.
Cabbage - 2 kilograms.
Garlic cloves - 4 pieces.
Table vinegar - 100 milliliters.
Laurel leaves - 3 pieces.
Cloves - 5 pieces.
Black pepper - 10 peas.
Allspice - 5 pieces.
Sugar - 3 large spoons.
Salt - 2 large spoons.
Water - 1 liter.

Cooking process:

When serving, you can pour cabbage with vegetable oil or add chopped greens or onions to it, and it is also used to make vinaigrette.

With the addition of bell pepper

Cabbage prepared according to this recipe can be considered precocious. You can eat it the very next day, as it cooks very quickly. For preparation you will need the following components:

Medium cucumber - 1 piece.
Bulgarian pepper - 1 piece.
Medium carrots - 2 pieces.
Cabbage - 2 kilograms.
Acetic essence (70%) - 1 incomplete tablespoon.
Sugar - 3 large spoons.
Salt - 1 spoon.
Water - 1 liter.

It is easy to prepare such cabbage:

The next day, the cabbage is ready.

It turns out very tasty and crispy. It can be served to the table, pouring oil and adding onions.

Gurian style with beets

Cabbage cooked according to this recipe turns out to be moderately spicy, tasty and crispy. And she has a very beautiful color. It can be served both at the dinner table and for a festive dinner. Very long and well stored in the refrigerator. It is prepared very quickly, and most importantly - simply. The composition of this preparation includes the following ingredients:

Red chilli peppers - 1 piece (you can use 1 tablespoon of ground red pepper).
Garlic - 8 cloves.
Large beets - 1 piece.
Medium carrot - 1 piece.
Vegetable oil - ½ cup.
Laurel leaves - 4 pieces.
Peppercorns - 8 pieces.
Apple cider vinegar - 1 cup.
Sugar - 1 glass.
Salt - 2 tablespoons.
Water - 1 liter.

How to cook such a snack preparation:

Cut the cabbage into fairly large pieces. First, you can cut the head of cabbage into 4 parts along with the stalk, and then into 4 more parts each. In order for the workpiece to turn out crispy, you should choose a dense and tight head of cabbage. In this case, the marinade will not break the leaves and marinate the surface well.
Carrots and beets should be cut into circles, the thickness of which will be approximately 0.5 centimeters. If the beets are very large, then you can divide the circles in half.
Peel the garlic from the husk and cut it into long thin slices.
Remove the stalk and seeds from the capsicum, and then cut it into long strips. When you work with pepper, it is recommended to wear gloves.
Prepare a suitable size pan and put layers of all vegetables into it one by one. They need to be repeated several times.
To prepare the marinade, boil water, and then add granulated sugar, peppercorns, salt, laurel leaves to it. Boil the marinade for 7 minutes, and then remove the bay leaves from it.
After the time has elapsed, pour in vegetable oil and table vinegar.
The contents of the pan must be poured with boiling marinade.
Cover with a flat plate and press down a little so that the brine comes out.
After cooling the mass, it should be removed for 5 days in the refrigerator.

You can serve this preparation as an appetizer. For more spiciness, you can add ground pepper or capsicum additionally.

Everyone knows the beneficial properties of ginger in conjunction with its unique qualities. If you have never cooked cabbage with ginger, then you have missed a lot. To prepare this recipe, you need the following ingredients:

Garlic cloves - 5 pieces.
Ginger - 70 grams.
Bulgarian pepper - 1 piece.
Large carrots - 1 piece.
Cabbage forks - 1 to 2 kilograms.
Apple cider vinegar - 150 milliliters.
Bay leaves - 3 pieces.
Ground black pepper - ½ teaspoon.
Vegetable oil - 5 tablespoons.
Sugar - 5 tablespoons.
Salt - 3 tablespoons.
Water - 1.5 liters.

Cooking method includes the following stages:

Cut the cabbage into thin strips.
Peel the carrots and grate them on a Korean carrot grater.
Remove the seeds and partitions from the pepper, and then cut it into thin long strips.
Peel the garlic and cut into long thin strips.
Peel the ginger and cut it into translucent very thin rings.
Put all the ingredients in a suitable saucepan and mix well. Do not crush the workpiece.
In order to prepare the marinade, you need to boil water and add oil, salt, sugar, ground pepper and bay leaves to it. Boil the marinade for 7 minutes, and then remove the bay leaves from it. Only after that you should add vinegar and turn off the gas.
Pour the contents of the pan with boiling marinade and press down everything with a flat oppression. The brine should cover all the vegetables completely.
Cover the pot with a lid and leave until the mass has cooled completely.
After cooling, the pan with the workpiece must be moved to the refrigerator for 24 hours.

A day later, cabbage can be served at the table. Thanks to ginger, it will acquire a spicy taste that cannot be compared with anything else.

This recipe has been known to people since ancient times. The name of the dish is very original and interesting. It comes from the word "kryzhavka", which translates as "cross" and fully justifies itself, because the cabbage is cut into 4 parts.

For cooking you need the following products:

Cabbage - 1 kilogram.
Sweet Bulgarian pepper - 1 piece.
Carrots - 2 pieces of medium size.
Garlic - 5 cloves.
Cumin - ½ teaspoon.
Vegetable oil - ½ cup.
Black peppercorns - 6 pieces.
Allspice - 4 peas.
Apple cider vinegar 9% - 100 milliliters.
Salt - 2 tablespoons.
Sugar - 3 large spoons.
Water - 1 liter.

Preparation consists in the following stages:

When serving, cut the cabbage into smaller pieces and pour over the carrot marinade. You can sprinkle with fresh garlic, herbs or pour oil.

Thanks to apples, the dish has an unusual taste. The composition includes such components:

Capsicum hot pepper - 1 piece.
Sweet and sour apples - 4 pieces.
Cabbage - 2 kilograms.
Bulgarian pepper - 4 pieces.
Garlic heads - 1 piece.
Carrots - 4 root crops.
Bay leaves - 4 pieces.
Cloves and allspice - 6 pieces each.
Pepper - 15 peas.
Vinegar 6% apple - ¾ cup.
Sugar - 1 glass.
Salt - 4 large spoons.
Water - 2 liters.

Cooking process:

Wait for the mass to cool completely and put it in the refrigerator for 3 days.

Even such a seemingly simple dish as coleslaw has many variations, each of which differs in taste, nutrition, and appearance. Using a fresh vegetable, pickled white cabbage or another variety as a base component and accompanying it each time with new products, you can get a lot of new snacks.

How to prepare cabbage salad?

Cabbage salad is prepared on the eve of serving and does not involve prolonged infusion, which can lead to the separation of an excessive amount of juice and, as a result, the wateriness of the dish.

Fresh Beijing, white or blue cabbage is chopped with a sharp knife or a special shredder.
The resulting vegetable chips are kneaded lightly by hand, often with the addition of salt, for moderate softening.
Broccoli, cauliflower and Brussels sprouts are pre-boiled in a pot of salted water or steamed.
Cabbage salad is seasoned with mayonnaise, or a multi-component dressing based on vegetable oil or sour cream.

Fresh cabbage salad - recipe

A delicious white cabbage salad can be prepared by choosing a fresh cucumber as an accompaniment to the base vegetable. Harmoniously fit into the composition of green onions, dill. If you add onion or sweet salad instead of green onions, then it does not hurt to cut a little sweet bell pepper into a snack.

Ingredients:

cucumber - 1-2 pcs.;
green onions - 2 stalks;
dill - 0.5 bunch;
vinegar - 1 teaspoon;
sugar - 0.5 tsp.

Cooking

Cabbage is shredded into strips, kneaded with hands.
Add sliced \u200b\u200bcucumbers or slices, chopped greens and onion feathers.
Oil is mixed with vinegar, sugar and salt, poured over vegetables.
Mix cabbage salad with vinegar and oil, transfer to a salad bowl and serve.

Vitamin cabbage and carrot salad

A salad of fresh cabbage and carrots is especially useful to serve during the absence of fresh vegetables in winter and spring. Such a snack is the best way to fill the body with missing vitamins. As a dressing, it is preferable to use a mixture of vegetable oil and lemon juice, but if desired, you can add vegetables and mayonnaise.

Ingredients:

white cabbage - 0.5 fork;
carrots - 0.5-1 pc.;
green onions - 2 stalks;
greens - 0.5 bunch;
vegetable oil - 2 tbsp. spoons;
lemon juice - 1 tbsp. a spoon;
sugar - 0.5 tsp.

Cooking

Shredded cabbage.
Carrots are peeled and grated.
Cut greens and stalks of green onions.
Combine vegetables in a salad bowl, season with a mixture of oil, lemon juice, salt and sugar, mix.
After 5-10 minutes, the carrot and cabbage salad will infuse and be ready to serve.

Salad with sauerkraut - recipe

Sauerkraut salad can be a well-known vinaigrette or an appetizer prepared using a similar but slightly different technology. Beets and carrots are not added to the appetizer, and fresh cucumber is used instead of pickled cucumber. Boiled eggs will add additional nutrition and richness to the dish.

Ingredients:

sauerkraut - 250 g;
boiled potatoes - 2 pcs.;
cucumbers - 2 pcs.;
boiled eggs - 2 pcs.;
canned peas - 100 g;
mayonnaise - 50 g;
salt, pepper, parsley.

Cooking

Cabbage, if necessary, washed, allowed to drain, squeezed.
Add boiled in uniform, peeled and chopped potatoes.
Chop eggs and cucumbers into cubes.
Combine the components in one container, add peas, mayonnaise, salt, pepper.
Stir in sauerkraut salad and serve.

Salad with Chinese cabbage and croutons

For many, Beijing cabbage salads are the most delicious, and this is understandable. This variety of vegetable is characterized by a special juiciness of the leaves, their tenderness and a slight appetizing crunch. The product goes well with any accompaniment, harmoniously complementing the taste of the components and making the appetizer complete and tasty.

Ingredients:

Chinese cabbage - 1 pc.;
smoked chicken - 200 g;
fresh tomatoes - 2 pcs.;
Bulgarian pepper - 1 pc.;
boiled eggs - 3 pcs.;
hard cheese - 100 g;
white bread crackers - 1 handful;
mayonnaise - 100-150 g;
salt, pepper, dill.

Cooking

Cabbage is chopped, smoked chicken meat is cut.
Grind peppers, tomatoes and boiled eggs.
Grind cheese or cut into cubes.
Mix the components of the salad, add dill, mayonnaise, salt, pepper.
Transfer the cabbage salad with mayonnaise to a salad bowl or dish, sprinkle with croutons and serve.

blue cabbage salad

The trivial cabbage salad recipe presented below is made from a red or blue vegetable. More dense leaves require an individual approach to preparation: they are chopped as thin as possible or thoroughly kneaded by hand with the addition of salt to soften and separate the juice.

Ingredients:

blue cabbage - 1 fork;
salad onion - 1 pc.;
parsley - 0.5 bunch;
mayonnaise - to taste;

salt pepper.

Cooking

Cabbage is chopped into strips, kneaded with hands.
Add thinly sliced red or white lettuce onions.
Parsley is chopped, thrown to the cabbage mass.
Season the cabbage salad with mayonnaise, salt, pepper, mix.

Cauliflower Salad - Recipe

A tasty and healthy salad of broccoli and cauliflower diversifies a vegetarian, lean menu or will be a great light side dish for fried or baked meat, fish. The vegetable can be boiled with whole forks in a pot of water or pre-disassembled into inflorescences and steamed in a double boiler or slow cooker.

Ingredients:

cauliflower - 1 fork;
broccoli - 1 fork;
carrots - 1 pc.;
olive oil - 4 tbsp. spoons;
lemon juice - 1.5 tbsp. spoons;
garlic - 4 cloves;
basil - 2-3 branches;
salt pepper.

Cooking

Boil and disassemble the cabbage into inflorescences.
Carrots are cut into circles, boiled until soft.
Combine the ingredients in a salad bowl.
Mix olive oil, lemon juice, chopped basil with garlic, salt and pepper.
Flavor the resulting dressing with vegetables, mix gently and serve.

Salad with cabbage and chicken

Fresh cabbage salad with mayonnaise and boiled chicken fillet will take its rightful place in the daily diet, and will be a welcome guest on the festive table. The juicy leaves of the vegetable perfectly complement the dryish chicken, and the corn gives pleasant sweetish notes and additional richness.

Ingredients:

white cabbage - 300 g;
chicken fillet - 300 g;
corn - 200 g;
carrots - 1 pc.;
dill - 0.5 bunch;
mayonnaise - 100 g;
salt, pepper, spices.

Cooking

Boil chicken in salted water with the addition of spices, cool in broth, cut or disassemble into fibers.
Finely chop the cabbage, put it to the chicken.
Add corn, chopped dill, mayonnaise, salt, pepper, mix and transfer to a salad bowl.
When serving, sprinkle the appetizer with dill.

Brussels sprout salad

Incredibly appetizing and nutritious, a simple Brussels sprout salad cooked according to the following recipe is obtained. In order for the miniature heads not to taste bitter, after boiling the water they are poured into a colander, after which they are poured with a portion of new water and boiled until tender, adding a little lemon juice.

Ingredients:

Brussels sprouts - 500 g;
chicken fillet - 250 g;
carrots - 0.5-1 pc.;
soy sauce - 2 tbsp. spoons;
vegetable oil and butter - 50 g each;
garlic - 2 cloves;
sour cream - 40 g;
hard cheese - 50 g;
salt pepper.

Cooking

Mix soy sauce with chopped garlic clove and pepper, marinate chicken in the resulting mixture for 20-30 minutes.
Cabbage is boiled, then dried and browned in butter.
Fried chicken with carrots in vegetable oil.
5 minutes before the end of frying, add the remaining chopped garlic, sour cream, pepper.
Mix chicken with carrots and cabbage, spread on a dish, sprinkle with cheese.

Salad with cabbage and smoked sausage

A salad with cabbage and sausage will qualitatively diversify any diet if it is prepared using the simple and affordable technology described in this recipe. Having taken only a few minutes to grind the ingredients, and mixing the cuts together in a common container with dressing, it will be possible to make a treat for 3-4 people.

Ingredients:

white cabbage - 300 g;
smoked sausage - 250 g;
fresh cucumbers - 2 pcs.;
parsley and dill - 2 branches each;
mayonnaise - 100 g;
salt pepper.

Cooking

Cabbage is chopped into thin strips, kneaded with hands with the addition of salt.
Sausage and fresh cucumbers are cut into medium-sized sticks or strips.
The components are supplemented with chopped herbs, mayonnaise, salted, peppered, mixed, served on a dish or in a salad bowl, garnished with sprigs of greens.

Salad with seaweed and egg - recipe

A light salad of sea cabbage can be seasoned with vegetable oil or you can make the appetizer more nutritious by adding mayonnaise to the palette. The laconic composition proposed in this recipe can be expanded by adding onions or green onions for piquancy, canned corn for softness of taste and crab sticks for the richest palette.

Ingredients:

sea cabbage - 400 g;
boiled chicken eggs - 5 pcs.;
olive mayonnaise - 100 g;
salt pepper.

Cooking

Hard-boiled chicken eggs are boiled, peeled, cut into strips or grated, leaving one, cut into slices, for decoration.
Add sea cabbage, olive mayonnaise to the egg slices, mix.
Spread the appetizer on a dish, decorate with egg slices, serve.

Cabbage and Beetroot Salad

A simple fresh cabbage salad made with beets and carrots is the perfect vitamin dish for a winter menu. A dietary version of the snack is prepared with a dressing based on olive oil and lemon juice, and a more nutritious one with mayonnaise or sour cream, adding a little spicy mustard.

Ingredients:

white cabbage - 300 g;
beets and carrots - 1 pc.;
onion - 1 pc.;
garlic - 1 clove;
mayonnaise or vegetable oil with lemon juice - to taste;
salt pepper.

Cooking

Cabbage is chopped into strips or cut into medium-sized cubes.
Grind beets and carrots on a regular or Korean grater.
The beet mass is pre-sprinkled with vegetable oil, mixed.
Combine the vegetable components in a common container, add garlic and onions, supplement with the desired dressing, salt, pepper, mix.

Korean cabbage salad

The following delicious cabbage salad will appeal to fans of spicy and spicy Asian cuisine. The Korean seasoning added to the composition will give the appetizer the desired flavor, and the garlic will make it fragrant. If desired, you can include sweet bell peppers, a little onion and fresh herbs in the recipe.

Ingredients:

white cabbage - 500 g;
carrots - 150 g;
garlic - 3 cloves;
paprika - 1 tbsp. a spoon;
Korean seasoning - 1 teaspoon;
apple cider vinegar - 2 tbsp. spoons;
vegetable oil - 3 tbsp. spoons;
sugar - 0.5 tbsp. spoons;
salt pepper.

Cooking

Cabbage is shredded into thin strips, carrots are ground on a Korean grater.
Add salt, sugar, seasonings, pepper, paprika, knead the mass thoroughly with your hands.
Add vinegar, mix.
Oil is heated in a frying pan, poured over vegetables, mixed, allowed to brew for several hours.

Crab salad with cabbage

Crab salad with Beijing cabbage is quickly prepared, it turns out light, moderately nutritious. Delicate colors are pleasing to the eye, and the harmonious combination of ingredients amuses the taste buds and allows you to get real pleasure from the meal. The composition can be supplemented with green onions and herbs, which will add additional piquancy.

Ingredients:

Chinese cabbage - 200 g;
crab sticks - 200 g;
canned corn - 150 g;
onions - 0.5 pcs.;
salt, mayonnaise.

Cooking

Shredded cabbage and crab sticks.
Add finely chopped onion, corn, mayonnaise, salt.
Mix the salad, let it brew a little and serve.

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