White cabbage salad is a traditional and beloved dish that has long been a frequent guest on the table. There are plenty of ways to prepare it! We eat cabbage raw, boil it, fry it, ferment it, and even squeeze the juice... That’s why there are a lot of cabbage salads!
Due to the fact that cabbage can easily be combined with almost all products known to man, you can find (or come up with!) a lot of salad variations. And for the everyday menu, and on the holiday table, as well as for dietary days or for replenishing strength after illness - cabbage can be used in any situation.
It is worth remembering that cabbage is the only product in which the amount of ascorbic acid increases as a result of heat treatment! Those. in a stewed or boiled state, it is more useful than fresh.
Although most well-known and practice-tested salad recipes are prepared from fresh cabbage, the taste and benefits remain quite high. We offer an assortment of traditional and exotic cabbage salads.
How to make white cabbage salad - 15 varieties
Traditional - because it is familiar to everyone, and Slovenian - because it consists of vegetables that are grown in the temperate climatic latitudes of Russia.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.3 kg;
- Onion - 1 piece;
- Greens (to taste) - 1 bunch;
- Salt - 0.5 tsp;
- Sugar - 1 tsp;
- Vinegar - 1 tbsp;
Preparation:
Peel the cabbage from the outer outer leaves, rinse under running water and finely chop.
Peel the carrots, wash and grate on a Korean (or any other) grater.
Finely chop the greens and onions.
Mix cabbage, carrots, greens in a large container and mash / grind thoroughly with your hands until juice appears. Now leave the food for 30 minutes to allow even more juice to appear. And only then add salt, sugar, olive oil and you can serve it to the table. Bon appetit!
When summer is in full swing, you really want a fresh, crispy and aromatic salad! Cabbage and tomatoes are the perfect tandem. It doesn't take long to cook, but everyone eats it with pleasure.
Ingredients:
- Cabbage - 1 kg;
- Greens (parsley, dill, cilantro, etc.) - 1 bunch;
- Onion - 1 piece;
- Apple vinegar - 1 tbsp;
- Salt, sugar - to taste;
- Sunflower oil - 2-3 tbsp.
Preparation:
Wash the cabbage, dry and chop. Mix with your hands to release the juice and let stand for 15 minutes. If you add salt and sugar at once, the juice will appear faster.
Wash the tomatoes, dry them, cut off the stems and cut into cubes.
Finely chop the greens and onions.
Mix vegetables and herbs and season with vinegar and oil. Now you can serve it to the table!
If you make the quantity of tomatoes large, the salad will turn out even more elegant.
The aroma and bright colors of this salad will make even a sad person smile! These are real summer fireworks!
Ingredients:
- Cabbage - 1 kg;
- Yellow and red tomatoes - 0.5 kg;
- Sweet yellow-red pepper - 3 pcs;
- Greens - 1 bunch;
- Yalta onion (red) - 1 piece;
- Salt/sugar - to taste;
- Apple cider vinegar - 1-2 tbsp;
- Sunflower oil - 3-4 tbsp.
Preparation:
Wash the white cabbage, remove the top leaves and chop finely.
Add salt/sugar and rub the cabbage with your hands.
Cut the tomatoes into cubes, pepper into strips.
Finely chop the greens and onions.
When the juice comes out in the cabbage, add the rest of the vegetables and herbs to the container, and season the salad with vinegar and oil.
A great addition to this salad would be a cucumber.
When cutting sweet peppers, try to point the knife not perpendicularly, but at an angle to the surface of the pepper. This way the cut is wider and there is more pulp, which means the aroma and taste of the pepper is more pronounced.
In Korean, housewives can cook not only carrots, but also cabbage. By the way, there is also a place for carrots in this salad.
Ingredients:
- Cabbage - 1 kg;
- Carrots - 0.5 kg;
- Sugar - 100 g;
- Sunflower oil - 100g;
- Salt - 1.5 tbsp;
- Water - 100 g;
- Ground red pepper - 1 tsp;
- Coriander - 1 tsp;
- Vinegar essence (70%) - 2 tbsp.
Preparation:
Cut the prepared cabbage into 2x2 cm squares.
Grate the carrots on a Korean grater.
Mix water + salt + sugar + olive oil + spices in a container and bring almost to a boil.
In a wide saucepan, place alternating layers: cabbage - carrots and pour the prepared marinade over each layer. When all the cabbage has been used, cover with a clean plate and put under pressure (you can use a bolon with water).
Leave it overnight - and by morning the Korean-style kaputa is ready!
Cabbage salad according to this recipe is a godsend for the thrifty housewife! There is nothing foreign here - just a standard set of ingredients for sauerkraut. But…
Ingredients:
- Cabbage - 3 kg;
- Carrots - 1 kg;
- Sweet pepper - the more, the tastier!
- Water - 1 l;
- Salt - 1.5 tbsp;
- Sugar - 1 tbsp.;
- Sunflower oil - 1 tbsp.;
- Vinegar - 2/3 cup;
- Cumin - 1 tbsp.
Preparation:
Chop the cabbage, grate the carrots, cut the pepper into rings. Mix all vegetables in a container and add cumin.
Boil water separately, add salt, sugar, butter. When the brine boils again, remove the gas and pour in vinegar.
Place the cabbage mixture tightly in a container and periodically pour hot brine over it. Place a weight on a plate on top. The cabbage will be ready when the brine has cooled completely!
The minimum components of this salad do not spoil its rich taste and benefits at all!
Ingredients:
- Cabbage - 2.5 kg;
- Beetroot - up to 1 kg;
- Hot pepper - 1-2 pcs;
- Salt - 1 tbsp;
- Vinegar (9%) - 1 tbsp.
Preparation:
Cut the head of cabbage into 4-5 pieces along the stalk. Carefully cut off the stalk, but do not separate the cabbage into leaves.
Cut the beets into strips, the pepper into rings.
Do not select the seeds in the pepper - they contain the maximum aroma and taste!
Place all the vegetables in an enamel (not metal!) pan.
Boil 1.5 liters of water with salt, pour in vinegar and immediately (!) remove from heat. Pour almost boiling marinade over the vegetables, cover with a plate and put on pressure (bolon with water). Keep the cabbage for up to 4 days at room temperature - and you’re done!
Cabbage has always been famous for its ability to nourish the body and at the same time remove all unnecessary substances (waste, toxins, etc.). While on a diet, this is an indispensable product. How to please yourself with a tasty and low-calorie salad - see here:
Ingredients:
- Cabbage - 300 g;
- Fresh cucumber - 200 g;
- Green onions - 1 small bunch;
- 1 can of canned corn;
- Sunflower oil - 2 tbsp;
- Vinegar - 1 tbsp;
- Salt - to taste.
Preparation:
Finely chop the cabbage, mash it well, season with vinegar and salt and leave to marinate.
Chop the cucumber and onion.
Mix all the vegetables, herbs, add canned corn and season with oil.
Cabbage is a universal product and goes with almost everything. You can easily please your guests with an amazing salad if you prepare this:
Ingredients:
- Cabbage - 300 g;
- Smoked sausage - 200 g;
- Onion - 1 piece;
- Mayonnaise - 4-5 tbsp.
Preparation:
Chop the cabbage, cut the sausage into strips, finely chop the onion.
Mix everything and season with mayonnaise.
It is advisable to let this salad stand for 30 minutes in the refrigerator - this will make the taste more intense.
Actually, Peking cabbage is white cabbage, only with more delicate leaves. That is why it is more often used in preparing salads and gives dishes a delicate, refined taste.
Ingredients:
- Cabbage - 1 kg;
- Smoked sausage without lard - 200 g;
- Eggs - 3 pcs;
- Sour cream and mayonnaise - 3 tbsp each.
Preparation:
Chop the cabbage, removing the dense parts of the stems from the leaves.
Boil and chop the eggs.
Cut the sausage into small slices.
Mix everything and season with sour cream and mayonnaise sauce. You can add salt to taste.
This is a classic Chinese cabbage salad. The recipe can be supplemented with canned corn or green peas, crab sticks, canned pineapple, fresh cucumber and other delights.
We prepare an exotic Chinese salad from familiar products!
Ingredients:
- Peking cabbage - 200g;
- Green onions - several feathers;
- Raw eggs - 3 pcs;
- Ham (or boiled meat) - 200g;
- Cucumber - 150g;
- Chili pepper - 1 piece;
- Soy sauce - 3 tbsp;
- Sesame oil - 2 tbsp.
- Lemon juice - 2 tbsp;
- Sugar - 1 tbsp;
- Roasted sesame seeds - 1 tbsp.
Preparation:
You need to start by preparing special Chinese pancakes: beat the egg with salt and pour into a heated and oiled frying pan. Fry on both sides. 3 eggs should make 3 pancakes.
Cut cabbage, cucumber, pepper, ham into strips.
Place the pancakes on top of each other and roll them into a roll, and then from the end we begin to cut the roll into thin strips.
The salad looks quite original and unusual precisely due to the rules for cutting the ingredients. You need to try to cut everything into thin strips.
Sauce: mix soy sauce, sesame oil, lemon juice, sugar (until completely dissolved).
Pour the sauce over the salad and mix well. Add sesame seeds and mix again.
Place the prepared salad on a flat plate and sprinkle sesame seeds on top. Bon appetit!
This salad takes 10 minutes to prepare and looks quite beautiful on the table.
Ingredients:
- Cabbage - 0.5 kg;
- Carrots - 1 piece;
- Canned green peas - 0.5 cans;
- Egg - 2-3 pcs;
- Dill and ground black pepper - to taste;
- Mayonnaise.
Preparation:
Chop the cabbage, cut the carrots into strips, boil the eggs and chop finely, chop the greens finely.
Mix everything, add mayonnaise, pepper, canned peas.
Mushrooms are a special plant product. In terms of calorie content, they are not terrible even for a diet menu, and in terms of their ability to saturate the body with vital microelements, mushrooms have no analogues even in meat.
Ingredients:
- White cabbage - 500 g;
- Carrots - 1 piece;
- Mushrooms - 500g;
- Pickled onion - 100g;
- Apple cider vinegar - 2-3 tbsp;
- Sunflower oil (for frying mushrooms);
- Greens, salt, ground black pepper - to taste;
- Sour cream for dressing - 3-4 tbsp.
Preparation:
Prepare the cabbage (peel the outer leaves, wash, dry) and chop into small shavings.
Also cut the carrots into thin strips (it is ideal to use a grater for Korean carrots).
Peel the onion, cut into thin strips and pour over boiling water. Leave for 10 minutes, then drain the water and add 2-3 tbsp. apple cider vinegar for marinating. The onion will be ready in 30 minutes.
Peel the mushrooms, cut into thin strips and fry in vegetable oil until golden brown. Gently squeeze out the remaining oil through a colander and cool the mushrooms.
Mix all the ingredients of this salad and season with sour cream. Leave in the cold for 1-2 hours to soak, garnish with herbs and serve.
For this recipe, the cabbage must be prepared in advance. About a day in advance, it is marinated using any quick fermentation method. This will give the salad a refined taste with sourness.
Ingredients:
- Cabbage - 500g;
- Carrots and onions - 1 piece each;
- Sunflower oil, vinegar - for pickling cabbage;
- Sunflower oil - for frying mushrooms and salad dressing;
- Herbs, spices, salt, sugar - to taste.
Preparation:
Prepare cabbage with carrots and onions by hot fermentation, strain off the brine.
Peel, chop finely and fry the mushrooms. Drain off the remaining oil.
Mix all the vegetables, add aromatic herbs and season with sunflower oil.
It is the dressing that gives this salad a special taste: it makes it both simple and festively beautiful.
This salad is simply incredibly spicy and aromatic. In a word - an overseas delicacy!
Ingredients:
- Cabbage - 500g;
- Eggplants - 300g;
- Carrots and onions - 1 piece each;
- Sweet pepper - 300g;
- Hot pepper - 1 piece (optional, of course);
- Garlic - 3-4 cloves;
- Greens (dill) - 1 bunch;
- Sunflower oil for frying - 3-4 tbsp;
- Mayonnaise - 3-4 tbsp.
Preparation:
Boil (or bake in the oven) eggplants and carrots. Let cool and cut into cubes.
Chop the cabbage and rub with your hands until the juice appears.
Cut sweet and bitter peppers into thin half rings.
Cut the garlic into small cubes (do not crush through the garlic!).
Now mix everything and add mayonnaise. Bon appetit!
It is not advisable to add salt to this salad: this way the original taste of baked vegetables and herbs is lost.
White and inexpressive-looking cabbage is completely transformed when you mix it in a salad with orange slices. And what an indescribable aroma it will be!
Ingredients:
- Cabbage - 0.5 kg;
- Orange - 1 large;
- Greens (optional) - 1 large bunch;
- Green onion feathers - 3-4 pcs;
- Olive oil - 3-4 tbsp;
- Apple cider vinegar - 2 tbsp;
- Salt (to taste).
Preparation:
Chop the cabbage and mash lightly.
Peel the orange and cut into 1x1 cm cubes.
Finely chop the greens and green onions.
In a separate bowl, mix olive oil and vinegar.
Mix everything and season with the resulting sauce. If desired, you can add a little salt or pepper.
The highlight of this salad is that the “New Year’s” taste of orange goes well with summer aromatic greens!
As soon as the fresh harvest of cabbage appears in the stores, cabbage salad is on the table in my house almost every day. I love it for its ease of preparation and combination with different products. As a result, it makes it possible not to repeat yourself, but to invent, fantasize, and implement new ideas.
So what can you use to make coleslaw? The most common option is a mix of white vegetables, carrots with the addition of vinegar. The dish goes well with apples, oranges and even pineapples.
For men, a more satisfying option with the addition of sausage is suitable. Well, if you want to cleanse the body with tasty products, then beets will come to the rescue. I have collected recipes tested by my family and share them with you. Try it, choose. In addition, it makes tender pies and...
We have a relative who has worked in the cafeteria for many years. So I asked her how much, what in grams should be prepared for a tasty, tender cabbage treat.
Let's prepare:
- White cabbage – 600 g
- Carrots – 100 g
- Sugar – 0.5 tbsp.
- Salt – 0.5 tsp.
- Vinegar 9% - 1-1.5 tbsp.
- Unrefined oil – 3-4 tbsp.
A fresh, juicy head of cabbage is suitable for salad, otherwise, no matter how much you squeeze it, you won’t get a tasty dish.
Cut into thin strips. It soaks in juices faster with this method.
We shred the carrots on the side of the grater with large holes.
Mix the vegetables with your hands and crush them a little. There is no need to press hard.
Sprinkle with sugar, salt and mix again. Let it soak for 10 minutes, sprinkle with vinegar. Let's try. If there is not enough taste, add more spices. Drizzle with oil and enjoy.
Delicate salad with fresh cucumber
With the arrival of spring, I want to treat myself to a mixture of young vegetables. Quickly chop, mix, season - a crispy addition to main courses, or as a stand-alone for fasting days, it’s ready.
You will need:
- White cabbage - half
- Fresh cucumbers – 2 pcs.
- Green onions – bunch
- Dill - bunch
- Vinegar 9% - 1.5 tsp.
- Vegetable oil – 2 tbsp.
- Sugar - a pinch
- Salt – 0.5 tsp.
Remove the wilted leaves from the fork, cut them in half, and chop them. Sprinkle with salt, mix with your hands, spreading over the entire surface, and let stand.
We will arrange the cucumbers into cubes or half rings, and chop the greens.
Mix vegetables with sugar, vinegar, oil.
Young cabbage with tomatoes and cucumbers in sour cream dressing
As a child, salads were most often eaten with sour cream. Then mayonnaise took over. For a long time, it was the favorite sauce. Now I use a combination of spices, butter or sour cream for dressing.
Products:
- Cabbage – 300 g
- Tomatoes – 200 g
- Medium-sized cucumbers – 2 pcs.
- Green onions – 30 g
- Parsley, dill – 20 g each
- Refueling:
- Thick sour cream - 3 tbsp.
- French mustard – 1 tsp.
- Salt – 0.5 tsp.
- Black pepper - to taste
Cut the cabbage into thin strips. Mix tomatoes and cucumbers in approximately the same pieces with the cabbage mixture.
Chop the greens and place in a bowl.
Prepare the sauce from the ingredients listed. Dress the salad before serving.
From fresh cabbage and green peas
If you urgently need to figure out how to complement a juicy barbecue in nature, then use the recipe with green peas.
- Cabbage – ½ medium size
- Green onions - half a bunch
- Canned peas – 1 can
- Sugar – 1.5 tsp.
- Salt – 1 tsp.
- Ground black pepper – ½ tsp.
- Vinegar 9% – 2 tbsp.
- Sunflower oil – 3 tbsp.
Grate the cabbage using a grater or chop it with a knife. Add some salt and shake with your hands. Then we press it down, but only a little, because... The cabbage is young and juicy.
Chop the greens and place in a bowl. Drain the water from the jar and stir the peas into the contents. Add vinegar and stir. Taste it, add spices (salt, sugar, pepper), add oil.
Cooking with corn and crab sticks
An excellent solution for an everyday or holiday table - more filling, but still light and fast.
You will need:
- Cabbage - half a small head of cabbage
- Canned corn - half a can
- Small package of crab sticks
- Dill, green onions - to taste
- Mayonnaise
We remove the sticks from the packaging and cut them into small cubes.
Chop the greens and shred the cabbage.
Mix the products in one bowl, season with mayonnaise. If you don’t like it, then use sour cream and mustard.
Quick recipe with apples and carrots
I really like adding sour apple for a little kick. I take the variety Semirenko or Golden.
Products:
- Cabbage – 600 g
- Carrots – 1 pc.
- Apple – 2 pcs. medium size
- Vinegar 9% - 1 tbsp
- Salt – ¼ tsp.
- Sugar – 1 tbsp.
- Unrefined oil – 3 tbsp.
The scheme is the same for all salads. Shred the vegetable into thin shavings.
Grate the carrots.
Cut the apple into cubes.
Mix cabbage with spices, grind a little, add carrots and apples. Add vinegar and oil. Let's try.
Delicious salad with canned corn
This salad can be prepared at any time of the year, but in the fall or spring, when the fresh harvest appears, it is especially juicy.
Prepare:
- Cabbage – ½ fork
- Canned dessert corn – 100 g
- Apple – 1 pc.
- Lemon – 1 pc.
Let's prepare a dietary dish from the listed ingredients.
Salt the juice from the corn.
Chop the cabbage into thin strips.
Grate the apple directly with the peel. If desired, you can chop it into cubes.
To prevent the apple from darkening, squeeze lemon juice through a sieve.
Mix cabbage, apples and corn. Add salt if necessary.
White cabbage salad with bell peppers and carrots
It takes little time to prepare, but the result is pleasing with the palette of colors and price (in the summer). Especially suitable for those losing weight.
You will need:
- White cabbage – 400 g
- Carrots – 150 g
- Pepper of bright colors – 1 pc.
- Bunch of greenery
- Salt, oil
To make the salad bright and festive, I recommend taking two colors – red and yellow or orange and yellow (half each).
Cut the pepper into thin half rings. Finely chop the cabbage and carrots.
Season the cabbage and carrots with salt and press down a little with your hands. Set aside.
Finely chop the greens.
Mix all the vegetables, herbs, add salt if desired, pour over the aromatic oil.
Delicious salad with lingonberries and apples
One day my husband and I went to an oriental cuisine cafe and tasted an unforgettable crispy, aromatic cabbage salad. This was the perfect recipe with all the right flavor sensations. I couldn't resist and asked for the recipe. To my surprise they gave it to me.
Products:
- Cabbage – 600 g
- Carrots – 1 pc.
- Vinegar 9% - 1.5 tbsp.
- Sugar – 1.5 tbsp.
- Salt – 0.5 tsp.
- Unrefined oil – 3 tbsp.
- Apple – 1 pc.
- Lingonberry – 30 g
Shred the cabbage into thin shavings.
Grate the carrots.
Cut the apple into cubes.
Sprinkle the cabbage with sugar and salt, mix and squeeze a little. We give time for the spices to bloom and not crunch on the teeth.
Mix with carrots, apples, lingonberries, add oil and vinegar.
“Pastel” of beets and carrots
The name speaks for itself. It helps those losing weight achieve an ideal figure. But even if you are not in their camp, I will list a few more advantages. Firstly, the ingredients do not need to be boiled. Secondly, cutting and mixing takes little time. Thirdly, the products are easily accessible and affordable.
Would need:
- Cabbage – 0.5 heads
- Beets – 1 small
- Carrot – 1 pc.
- Garlic clove
Cut the cabbage into thin slices
Three beets and carrots on the track. We use a tool with large holes or a tool for Korean carrots. It will turn out more beautiful.
When peeling and chopping beets, wear a glove or bag to prevent them from turning red.
Chop the garlic in any way.
Mix, salt, season with vinegar and oil.
“Vitamin” salad with peppers, carrots and onions
Summer is the time to recharge with vitamins. Fresh vegetables are perfect for this.
Let's prepare:
- Cabbage - 500 g
- Carrots – 100 g
- Onion – 100 g
- Bell pepper – 100 g
- Refueling:
- Salt – 0.5 tbsp.
- Sugar – 35 g
- Vinegar 9% – 75ml
- Vegetable oil – 25 ml
For dressing, mix the products according to the list.
We prepare the products. Shred the cabbage, grate the carrots, cut the onions and peppers into half rings. Mix all the products, pour in the filling and let it brew in the refrigerator for several hours.
A simple recipe with smoked sausage and cucumber
Men love hearty meals. This option is just for them.
Ingredients:
- Cabbage – ½ head
- Smoked sausage – 200 g
- Cucumber – 2 pcs.
- Mayonnaise
- Black pepper
Cut the cabbage into thin strips.
We peel the sausage and cut it into long pieces.
We also cut the cucumber. The thinner the size, the more tender the salad.
Sprinkle the cabbage with salt, press down with your hands, and combine with the ingredients. Mix with mayonnaise and pepper.
Spicy cabbage with beets and garlic
An excellent appetizer for the holiday table. It looks bright, cooks quickly, and is destroyed quickly.
Cooking from:
- Cabbage – ¼ fork
- Beetroot – 1 pc.
- Carrots – 1 pc.
- Garlic – 2 cloves
- Salt – 0.5 tsp.
- Sugar – 1 tsp.
- Coriander – 0.5 tsp.
For refueling:
- Soy sauce – 1 tbsp.
- Apple cider vinegar – 1 tsp.
Boil the beets until a knife pierces them easily, but they do not fall apart.
Shred the cabbage, add salt and sugar. Mix, press down a little. Sprinkle coriander on top for flavor and squeeze out the garlic.
For piquancy, combine the salad with soy sauce and vinegar. Instead of vinegar, balsamic vinegar will work.
Grate the beets using a Korean carrot grater and combine them with the mixture in the salad bowl. Drizzle with oil and serve.
Salad with bell pepper
Has it ever happened to you that a dish on the table looks aesthetically pleasing, but tastes like, don’t understand what? Not crispy, not juicy, not appetizing? So how to prepare a juicy salad with crispy sweet peppers correctly?
Products:
- Cabbage – 400 g
- Carrots – 1 pc.
- Sweet bell pepper – 1 pc.
- Vinegar 9% - 1.5 tbsp.
- Sunflower oil – 3 tbsp.
- Granulated sugar – 1.5 tsp.
- Salt – 0.5 tsp.
We remove wilted, rotten leaves. Chop with a large knife into thin strips. Place in a bowl, sprinkle with sugar and salt. We beat it with our hands, and then knead it a little to get a little softness and juice. But just a little. Otherwise, it will simply be soft.
Grate carrots for a Korean snack.
Peel the pepper from the cotyledons and cut into half rings.
Mix all the products, add vinegar and oil.
Korean cabbage appetizer
A spicy appetizer, seasoned with hot peppers, suitable as an addition to main courses. Or even as an independent dish.
Products:
- White cabbage – 600 g
- Carrots – 1 pc.
- Garlic – 4 cloves
- Chili pepper – 2 pcs.
- Vegetable oil – 100 g
- Water – 200 ml.
- Soy sauce – 1 tbsp.
- Apple cider vinegar – 1 tbsp.
- Ginger – 1 tbsp.
- Cloves – 3 buds
- Sugar – 40 g
- Salt – 20 g
Chop the cabbage. Grate the carrots using a Korean snack tool.
Peel the garlic, cut into thin slices.
Wash the chili pepper, dry it, remove the seeds, cut into small pieces.
Place all products in one bowl and mix.
Pour water into a saucepan, add granulated sugar, salt, butter, soy sauce, cloves, ginger. Bring to a boil, add vinegar and remove from heat.
Pour over vegetables, let cool. Place in a salad bowl, sprinkle with green onions.
Sweet dessert with oranges
I tried this recipe recently and really liked it. To my surprise, even my husband said it was delicious. Although he does not like such strange, in his opinion, combinations. True, he called it not a salad, but a dessert. Smiley.
- Cabbage – 300 g
- Orange – 1 pc.
- Vinegar 9% - 1 tbsp.
- Vegetable oil – 2 tbsp.
- Sugar – 1 tbsp.
- Salt – 0.5 tsp.
The stages are identical to all previous ones.
The cabbage was shredded. Sprinkled with spices and pressed slightly.
The orange was cut into pieces. Everything was mixed. Filled with oil and vinegar.
Principles of cooking the right dish
To get a decent taste, you need to follow some simple rules.
- Shred the cabbage into thin strips. The young vegetable does not need to be crushed too much, otherwise it will lose its presentation and will not look aesthetically pleasing in the finished dish. A fresh product has enough juice, but if it’s old, then no matter how much you squeeze it, you won’t get a juicy salad.
- Vinegar adds a piquant sourness to the finished dish. Can be replaced with lemon juice.
- Vegetable oil, sour cream and even mayonnaise are suitable for dressing. I like unrefined butter. It makes the dish richer in taste.
- First, sprinkle the cabbage with spices and taste. As soon as we understand that there is enough salt and sugar, mix with the rest of the ingredients and add dressing.
Delicious coleslaws are perfect for any occasion. And they always come to the rescue when guests unexpectedly arrive because of their ease and accessibility.
Salads with fresh cabbage are good at any time of the year. They are indispensable in the daily diet of children and people who adhere to a proper and healthy diet. Cabbage salads are rich in vitamins and microelements, they have a pleasant taste, and their preparation takes a minimum of time. Light, refreshing and juicy vegetable mixes with cabbage will complement a wide variety of side dishes, as well as meat and poultry dishes.The undeniable advantage of salads with fresh cabbage is their low cost and availability. Cabbage is presented on store shelves in a huge assortment both in winter and summer. For cooking, modern housewives use the following types of cabbage: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.
The benefits and compatibility of different types of cabbage
In their raw form, all types of cabbage are in perfect harmony with products of both animal and plant origin. These vegetables are only incompatible with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body with vitamins E, C and K, as well as ballast substances and folic acid. Additional components of salads made from this cabbage can include: green apples, cranberries, carrots, beets, onions, cucumbers, zucchini, parsley, dill and other greens.
No less popular is Savoy cabbage. It is a source of vitamins E and B6. When stewed, Savoy cabbage has the best taste characteristics, but when fresh it is not inferior to most vegetables. It can be combined with carrots, cucumbers, radishes, herbs and herbs. Red cabbage is good for colds and flu, it goes well with pomegranate, black currants, green beans, lettuce, sweet peppers, sour apples and nuts. Other types are also wonderful in combination with the listed components. And only cauliflower has its own personality; it is most attractive in mixtures of cereals and greens.
Choosing cabbage for salad
When choosing cabbage on the market, first of all, you need to pay attention to its appearance. Ideal vegetables are those with a beautiful light green, green or dark purple (in the case of red cabbage) color, without damage, deep cracks, spots or rotten areas. When pressed, the cabbage should not be deformed; as a rule, such a defect indicates insufficient ripeness. Soft and wrinkled cabbage is not suitable for making salads. The optimal weight is 1-1.5 kg. The presence of a stalk is mandatory; its length varies from 3 to 5 cm. The leaves must fit tightly to the head of cabbage. The aroma is welcome fresh, without foreign odors. When cut, the cabbage should be clean, without dark brown spots. The taste must be consistent with the chosen type.Salad dressings with fresh cabbage
Even a traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive dish, all you need to do is experiment with dressings. A classic dressing for cabbage vegetable mix is prepared based on vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.You can also prepare dressings according to the recipes below:
*natural yogurt, mustard, lemon juice and salt;
*mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, chopped fresh ginger, grated garlic and salt;
*olive oil, apple cider vinegar, mustard, dried chopped basil, grated garlic, sugar, salt and ground black pepper;
*natural yogurt, capers, mustard, lemon juice, salt and ground black pepper.
There are often times in our lives when we need a recipe with which we can quickly create a delicious dish. Most often, the base ingredient for such snacks is white cabbage. Its taste, juicy and piquant, goes well with many foods. Basically, instant meals can often be found in the refrigerator in the summer. A light snack, ideal for consumption late in the evening, so as not to spoil your figure with high-calorie dishes, or an excellent option as an addition to a side dish to dilute the taste.
It turns out very juicy and tasty in its quality. The sweetish taste of pear makes the taste of the appetizer very unusual; real gourmets will love the salad. The pleasant, spicy aroma of spices that are put in the dressing is one of the highlights of the recipe.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Onion – 120 g;
- Conference pear - 230 g;
- Dried raisins – 80 g;
- Olive oil – 70 ml;
- Cinnamon – 10 g;
- Sugar – 25 g;
- Cognac – 20 ml;
- Vinegar 9% – 15 ml;
- Ginger root – 30 g;
- Salt – 6 g.
Cooking process:
- Peel the cabbage from the top leaves, rinse the remaining part to remove dirt, and chop. Mash the mass with your hands, after sprinkling it with salt so that it softens and releases juice.
- Peel the onion and cut into half rings. Mix vinegar with water and sugar, pour over the marinating product for 30 minutes, then drain the liquid.
- Heat a small amount of cognac on the stove until it bubbles. This is necessary for the alcohol to evaporate. If such a product is given to children, then cognac should be excluded altogether. Peel the ginger root, cut into small pieces, add to the boiling liquid. Also add cinnamon and cook for 2 minutes. Then peel the pre-washed pear, cut the pulp into cubes, and pour the hot cognac mixture onto them. The product will be saturated with tasty vapors and will transfer them to the entire salad.
- Rinse the raisins well, pour boiling water for half an hour so that the dried fruit soaks and becomes soft in consistency.
- For dressing, add one tablespoon of the marinade that was prepared for the pear with cognac to the vegetable oil. Mix the liquids thoroughly.
- Pour the prepared products into a deep plate, first drain the marinade from all ingredients. Season the salad with the oil mixture and mix thoroughly.
Quick cabbage salad with bell pepper
Such a wonderful dish has more than once justified its name ““, because indeed, the amount of vitamins in the dish is simply off the charts. The recipe has been known to everyone since childhood, and is especially widespread in catering establishments. The products you need for cooking can always be found at home.
For a quick cabbage salad you need:
- White cabbage – 360 g;
- Sweet pepper – 230 g;
- Turnip onion – 90 g;
- Carrots – 190 g;
- Salt – 7 g;
- Sugar – 5 g;
- Olive oil – 40 ml;
- Vinegar 9% - 25 ml.
Quick fresh cabbage salad:
- Prepare all vegetables in advance. They must be fresh and elastic so that the dish turns out to be very juicy and aromatic in taste. The main secret that lies in this recipe is hidden in the dressing, which, when mixed with food, forms a wonderful tandem, so that the flavors are revealed in a different way.
- Wash the cabbage, separate the leaves that are on top, and chop the rest into thin strips. Mix vinegar, salt and sugar with a small amount of water, stir until the bulk products are completely dissolved, pour this mixture over the chopped mass. Mash with your hands to make the product softer and leave to marinate.
- Wash and peel the carrots, cut into thin strips or grate on a coarse grater to make long strips.
- Peel the onion and chop it.
- Peel the bell pepper from seeds and stalks, rinse the product inside and out, and cut into strips. For beauty, you can take several multi-colored fruits.
- Mix the chopped products, pour in olive oil and stir.
TIP: You can quickly peel the pepper by sharply pressing the stalk into the product and then pulling it out. This way the ingredient can be peeled without using a knife.
Quick cabbage salad with carrots
It has a pleasant, piquant flavor and summer freshness. A light dressing makes the dish slightly sour and pleasant to the taste. A snack with a very low calorie content, so it can be safely eaten by those who are watching their figure.
For a quick cabbage salad you need:
- Cabbage fork – 370 g;
- Juice of half a small lemon;
- Sugar – 25 g;
- Fresh carrots – 170 g;
- Salt – 8 g;
- Oil – 65 ml.
Instant cabbage salad:
- Peel the cabbage from the leaves located on top, rinse the remaining part with water, and cut thinly. Place the mixture in a dish, sprinkle with salt, and knead with your hands until the juice appears.
- Wash the carrots, peel and chop using a coarse grater.
- For the sauce, mix butter with lemon juice and sugar. Wait until the sugar grains dissolve.
- Place the ingredients in a bowl and season them with the resulting sauce.
Quick cabbage salad
This simple recipe has been known to everyone since the 90s, when it reached a significant peak in its popularity. This dish was prepared only on special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.
Raw materials (for 4 servings):
- Crab sticks – 260 g;
- Head of cabbage – 340 g;
- Cucumbers – 140 g;
- Sweet corn – 180 g;
- Salt – 6 g;
- Mayonnaise – 70 ml.
Cabbage salad is quick and tasty:
- Remove the crab sticks from the packaging and chop them into small cubes.
- Wash the cabbage, remove unnecessary leaves, and finely chop the remaining part. Place the resulting straw in a dish, mash with salt to release the juice.
- Peel the onion, cut finely into cubes.
- Cucumbers should be firm and young, with a strong aroma of freshness. Separate the ends with a knife and cut the vegetables themselves into strips.
- Open the corn, drain the marinade, and add the grains themselves to the salad.
- Mix the ingredients and season the salad with mayonnaise.
Quick salad with white cabbage
The recipe contains very unusual combinations of products, which ultimately form a very tasty salad. But still, the snack belongs to the category of fast, although not very popular dishes. The freshness of the vegetables in the recipe goes well with the soft cream cheese, and the spiciness of the ginger gives the dish a spicy tint.
Ingredients for making salad (for 4 servings):
- White cabbage - 350 g;
- Sweet pepper – 2 pcs;
- Feta cheese - 130 g;
- Onion - 1 piece;
- Ginger root – 40 g;
- Lemon juice – 30 ml;
- Salt - 6 g;
- Ground pepper – 3 g;
- Greens – 35 g;
- Olive oil – 60 ml.
Cooking process:
- Prepare cabbage for slicing. To do this, it is worth clearing the head of cabbage from the outer leaves and rinsing it well to remove any dirt. Chop the vegetable into small strips.
- Separate the stalk of the bell pepper along with the seeds, rinse and cut into strips.
- Cut the cream cheese into large cubes.
- Peel the ginger and grate it on a fine grater.
- Wash and chop the greens that you like.
- Mix lemon juice with vegetable oil and add salt.
- Season the ingredients with the resulting sauce and mix the salad.
Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beets is rich in vitamins and nutrients, which is very important for the body. Instant cabbage salad with beets is an excellent option for a light meal, and is also useful for those who are concerned about the correctness of their nutrition.
When people talk about cabbage salad, the first thing that comes to mind is white cabbage. It is from this that Russian housewives prepare a million and one pieces of preparations for the winter. And what they couldn’t wrap up is used for other dishes. But fresh cabbage salad is no less tasty than salted or pickled. Moreover, it is healthy, light and suitable for all dietary restrictions.
The five most commonly used ingredients in cabbage salad recipes are:
In modern realities, cabbage salad is not only white cabbage, but also: broccoli, cauliflower, Brussels sprouts, red, Chinese, lettuce. Collard greens are more loved for their tenderness and mild flavor. The thinner the cutting into strips, the more delicious the resulting salad turns out. Cabbage, consisting of inflorescences, must be cooked until tender (in water or steamed) before adding to a dish. Although sometimes it is also put in raw form, especially by adherents of a raw food diet.
White or red cabbage, if it is no longer young and moderately tough, it is recommended to lightly crush it with your hands after shredding, sprinkling it with salt. This way it will take up less space in the salad bowl and will soften in structure. The young one does not need such treatment. On the contrary, it looks more beautiful if it retains its shape. Especially in combination with other white and green vegetables: peppers, celery, onions, radishes.
As for cabbage inflorescences: large ones need to be disassembled into small ones, but this can be done after cooking. For example, cauliflower. Then you can cut it into pieces of the desired size.
If you have a Korean grater at home, it is good for organizing a salad consisting of cabbage and carrots. The result is thin, long straws that look very nice together. And many people like the classic combination of their tastes.
Five of the fastest cabbage salad recipes:
Fried or stewed cabbage is also added to this dish. It is especially good in warm salads. It is interesting to cut kale in the form of cubes, diamonds, and wide plates.
