Salad “Kubanskiy”
Good afternoon, dear readers! Well, how can you do without cabbage salads in winter? Many housewives prefer to prepare only, but I propose to slightly expand the range of homemade preparations and prepare delicious cabbage salads for the winter. Let's cook!
Recipe for Kuban salad with cabbage for the winter
Those who like to prepare some homemade preparations for the winter are recommended to pay attention to the recipe for the “Kuban” salad of white cabbage with peppers and cucumbers.
You will need:
- 0.5 kg. – onions or white salad onions
- 0.5 kg. - And
- 1 kg each. – with dense pulp and
- 1 PC. – small piece (optional)
- 1 kg. – white cabbage
- 2 tbsp. spoons - rock salt
- 150 ml. – table vinegar 9%
- 3 tbsp. spoons - sugar
- 20 pcs. – black peppercorns
- 10 pieces. –
- 250 ml. – aromatic
How to cook:
1. Rinse all vegetables in plenty of water.
2. Peel the cabbage from the top leaves, chop into thin strips, place in a large bowl, and cover with rock salt. Next, knead it thoroughly with your hands; as soon as the juice begins to come out of it, you can begin processing the remaining vegetables.
3. Peel and chop the salad onion into half rings, then chop the cucumbers and juicy tomatoes as for a salad, then coarsely grate the peeled carrots.
5. Place bay leaf and hot pepper, cut into rings, into the same bowl, then add table vinegar, sprinkle peppercorns and mix all ingredients thoroughly.
6. Cover with a lid and leave the chopped vegetables for about one hour.
7. After this, place a wide saucepan over moderate heat. Send the contents from the bowl into it, heat the vegetables for several minutes, stirring regularly, and bring to a boil. Next, pour a little more vinegar into the pan, stir and continue the process of cooking the vegetables over low heat under the lid for another eight to ten minutes.
8. As soon as the “Kubansky” salad with cabbage is ready, distribute it into sterilized small jars, then roll it up, turn it over and leave it under a blanket until it cools completely, and put it in the most suitable place for storage.
Calorie content per 100 g. – 78 kcal
Bon appetit!
Video recipe: Vegetable salad for the winter “Kuban”
Salad “Autumn” Salad "Autumn" for the winter with cabbage
From cabbage you can prepare a sweet and sour, slightly spicy and unusually juicy “Autumn” salad, which, if desired, can be served with boiled potatoes on the third day.
You will need:
- 0.5 kg each. – red bell pepper, onions, carrots
- 2 kg. – white cabbage
- 100 gr. – coarsely ground salt and sugar
- 150 ml. – table vinegar
- 300 gr. – aromatic sunflower oil
How to cook:
1. All vegetables must be washed in plenty of water and prepared for slicing.
2. Peel the cabbage from damaged and hard leaves, then chop it into thin strips.
3. Core the red pepper and cut into strips.
4. After this, chop the peeled onion into half rings, then peel the carrots and grate them on a Korean grater.
5. Then all the chopped vegetables need to be transferred to a metal bowl, add the rest of the ingredients, mix everything well with your hands.
6. Leave the prepared Autumn salad under pressure for about three hours, then distribute it into clean jars and pour the remaining juice.
7. Cover the jars with lids and sterilize them in a large saucepan for about 20 minutes (this is half a liter), seal them hermetically, and wrap them in a blanket.
Calorie content per 100 g. – 89 call
Bon appetit!
Video recipe: “Autumn” salad (cabbage, peppers, carrots) without sterilization
Finger-licking salad Finger licking salad for the winter with cabbage
The main advantage of such a homemade preparation is that you can add some of your own ingredients to it if you wish, for example, olives and small roots of fresh.
You can use any cabbage for the finger-licking salad, but it is better to give preference to some winter varieties.
You will need:
- 400-450 gr. – small carrots
- 12 pcs. – peeled large
- 2 kg. – white cabbage
- 1 glass – clean water
- 200 ml. – sunflower oil
- 2 tbsp. spoons - rock salt
- 4 tbsp. spoons - sugar
- 100 ml. – table vinegar 9%
How to cook:
1. Rinse all the vegetables thoroughly in cold water, then peel them, then cut the carrots into thin cubes; as for white cabbage, you must first remove all hard elements from it.
2. Next, you need to finely chop the cabbage, then crush all the garlic cloves with a garlic press, then place the chopped vegetables in a wide saucepan, pour in the required amount of coarse salt, and mash the ingredients well with your hands.
3. Bring filtered water to a strong boil and add granulated sugar to it, add a little more salt, pour in vegetable oil. Bring the oil mixture to a boil again, then remove it from the heat and add table vinegar, mix well, then pour the prepared hot marinade over the vegetables.
4. Leave the vegetables in the hot oil marinade, covered, for two hours, then distribute the finger-licking cabbage salad into sterilized jars, roll up and put in the refrigerator.
Bon appetit!
Video recipe: Finger-licking salad for the winter
“Hunter” salad “Hunter” salad for the winter recipe with cabbage
You will need:
- 350-400 gr. – small red bell pepper
- 0.5 kg each. – white cabbage, fresh cucumbers
- 0.5 kg each - onions with carrots
- 1 kg. – fleshy tomatoes
- 140 ml. – sunflower oil
- 5-7 pcs. - black pepper
- 80 ml. – table vinegar
- 50 gr. – rock salt
- 100 gr. – granulated sugar
- 3-4 pcs. – bay leaves
How to cook:
1. Place peeled carrots, cut into thin slices, into a large enamel pan.
3. Distribute the onion, chopped into half rings, on top, then cut the washed cucumbers into slices. Place the sliced cucumbers in a layer on the onion, distribute the chopped pepper on top, rinse the tomatoes and cut them into small slices.
4. Place the tomato slices on a layer of chopped peppers, leave the vegetables until they begin to release juice, for 1-2 hours.
6. Then put the prepared “Hunter” salad into small, clean jars, sterilize, seal tightly, then turn over, cool completely, and put in a cool place for storage.
Calorie content per 100 g. – 68 kcal
Bon appetit!
Video recipe: “Hunter” salad for the winter
Salad "Solyanka" classic Solyanka salad for the winter with cabbage - according to the classic recipe
For the winter, you can prepare an excellent homemade cabbage preparation - an original, healthy and very aromatic salad, called “Solyanka”.
You will need:
- 1 kg each. – ripe tomatoes and carrots
- 4 kg. – white cabbage
- Coarsely ground rock salt – to taste
- 150 ml. – unrefined vegetable oil
- 50 gr. – granulated sugar
How to cook:
1. Peel and chop the washed vegetables (carrots and cabbage) very finely, place in a bowl, add the required amount of salt, mix the ingredients well, leave them for about ten minutes.
2. Place a thick-walled saucepan over medium-high heat, pour unrefined oil into it, heat it well, then add the vegetables from the bowl, simmer them for a quarter of an hour, stirring occasionally.
3. Cut the washed tomatoes into slices, place them in the same pan, add granulated sugar, add a little more salt if necessary, then simmer the ingredients for another five minutes, stirring occasionally.
4. As soon as the Solyanka cabbage salad is completely ready, transfer it hot into pre-sterilized jars, close the lids, wrap it in a warm blanket, leave until it cools completely, then put this cabbage preparation into storage.
Calorie content per 100 g. – 40 kcal
Bon appetit!
Video recipe: Cabbage solyanka for the winter
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Autumn is the time to prepare for the winter and the best time to prepare delicious vegetable salads. One of the most popular is autumn cabbage, the recipe is simple, and there are incredibly many benefits.
You should definitely add such dishes to your menu, because this vegetable contains a huge amount of minerals, vitamins, and also a large amount of fiber. This dish will be low-calorie and suitable for those who are watching their weight.
It’s also easy to prepare several tasty, healthy dishes, so that you can open them on a cold winter evening and get a boost of energy, vitamins and benefits. Autumn recipes for winter salads with cabbage are also easy to prepare and do not require much time.
Ingredient Selection
When buying vegetables to prepare an autumn salad, you need to pay attention to what the products look like. So that the head of cabbage is not soft and does not fall apart, such a vegetable is no longer suitable for eating. As a rule, carrots are present in all dishes, and therefore they also need to be chosen correctly.
Carrots should be juicy, fresh, and strong. At the same time, not very large, then the nitrate content will be lower. Preference should be given to bright orange. It is better not to take soft root vegetables with spots or cracks.
All ingredients are placed fresh, without obvious signs of spoilage or rot. The juicier the vegetables, the more pleasant the taste of the dish.
Cole Slow
The simplest recipe for autumn cabbage salad, ideal for meat and poultry dishes. Vegetarians will also love it, because the classics are always delicious.
Classic recipe
To prepare you need to prepare:
- forks – 1 medium-sized
- carrots – 2 medium
- green onions – 3 pcs.
- parsley - a large bunch
- sour cream or mayonnaise
Before cooking, wash everything, dry it, then:
- Cut the cabbage into small pieces
- Chop green onions, parsley
- Grate carrots
Mix the ingredients in a large container, add salt and pepper.
Interesting! After the white cabbage has been salted, it has stood for a couple of minutes; you need to mash it a little with your hands, then the salad will be more tender.
Then add your favorite sauce, mix, and serve. In addition, not only white but also red heads of cabbage are often used for cooking, and some even mix them in equal proportions, then the dish turns out even brighter and tastier.
Asian version
It’s hard to imagine a recipe for an autumn salad without cabbage for the winter, but no one is stopping you from adding additional healthy ingredients. Vegetable lovers did this and were not disappointed. To complete the recipe you will need:
- half a medium head of red cabbage
- red and yellow bell peppers 1 pc.
- large carrots – 1 pc.
- medium cucumber – 1 pc.
- pumpkin seeds, dried – 100 gr.
- fresh mint – 3 branches
- green coriander – 1 bunch
- juice of 1 lime
- oil for dressing (olive) – 2 tbsp. l.
First, you need to make a dressing for the salad: lime juice and oil, olive oil is best, mixed in a bowl. Now the process itself:
- Wash the vegetables, dry them, peel the carrots and cucumbers.
- Finely chop the fork.
- Cut the pepper into thin slices.
- Grate the carrots on a Korean or coarse grater.
- Cut the cucumber into small slices.
- Mix everything thoroughly in a large container, then add salt and pepper to taste.
- After a couple of minutes it's time to refuel.
The salad will be much tastier if you add pumpkin seeds, very finely chopped mint, and coriander.
This recipe also allows for mixing two types of cabbage, and if you don’t have red cabbage, you can easily make it entirely from white cabbage.
With feta and grapefruit
An unusual autumn salad is perfect as a main dish. It is not only healthy, but also satisfying. You need to prepare:
- red cabbage – 1 pc.
- feta – 200 gr.
- lettuce – 1 head
- canned corn – 300 gr.
- grapefruit – 1 pc.
- walnuts – 50 gr.
- vegetable oil – 3 tbsp. l.
Before cooking, you need to peel the grapefruit and wash the lettuce. During the preparation process you will need:
- Cut the cabbage into square pieces, add salt, leave for a while, then squeeze lightly and place it on the bottom of the plate.
- Sprinkle corn, feta, cut into cubes on top.
- Tear the lettuce into large pieces with your hands and place on top.
- Grapefruit is cut into thin circles and placed on top.
- The composition is completed with chopped walnuts and oil.
Important! In vegetable salads, it is best to use extra virgin olive oil. It will give a pleasant taste and bring a lot of benefits.
This salad should not be mixed immediately; it is better to do this just before serving.
Marinated autumn salad
Sauerkraut, salted, pickled cabbage is no worse than fresh cabbage. It also contains a lot of vitamins, few calories, and the taste is always new and pleasant. There are an incredible number of recipes, but it’s worth preparing the best of them.
With sweet pepper
This bright, light salad will please your household and guests. It is worth preparing for a holiday table or for every day. You will need to purchase:
- white cabbage – 2.5 kg.
- carrots – 0.5 kg.
- yellow onion – 0.5 kg.
- vinegar - 4 tbsp. l.
- salt – 2 tbsp. l.
- sugar – 1 tbsp. l.
- vegetable oil – 250 ml
- water – 300 ml.
In order for the dish to turn out tasty, it will need to be steeped, which means it needs to be prepared in advance. You need to wash the carrots first:
- Chop the vegetables into thin slices.
- Peel the onion and cut it into half rings.
- Peel the carrots, grate them on a coarse grater or for Korean slicing.
- Place the vegetables in a large container and mix.
- Pour sugar, salt into boiled, cooled water, add oil, vinegar, mix, pour the mixture over the vegetables.
- Mix well and leave for 4 hours in a cool place.
The finished dish should be served immediately or placed in jars and removed as needed.
Preparation for the winter
Sauerkraut is one of the healthiest and most delicious dishes. It is especially worth giving preference to the simple classic recipe, which has been prepared in Rus' for a long time. To prepare you need a few ingredients:
- cabbage – 2 kg.
- carrots – 300 gr.
- salt – 50 gr.
To prepare, you need to chop the cabbage and grate the carrots on a coarse grater. Place the vegetables in a suitable container, stir and add salt. There is no need to grind with salt in this recipe.
Then place in a fermentation container, mash with a kitchen masher until the juice appears, cover, placing a weight on top. You need to leave it in a place where it is not cold, not too hot, the kitchen is fine. After 2 days, you need to open the container, stir it a little so that the gases come out, this needs to be done for another 5 days. Then put it in the refrigerator and take it out as needed.
Before serving, be sure to season with oil and cut onion into half rings to taste.
Important! In pickled vegetables, there is a lot of useful stuff in the brine itself, and therefore you should not squeeze it out or drain the juice.
Preparing an autumn salad does not require much time or effort, and you will get a lot of benefits from it. All recipes can be changed according to the tastes and preferences of household members, ingredients can be added or something can be omitted. The main thing is that it tastes good.
- 03 October 2019, 12:24
- 3279
Autumn salad from seasonal vegetables from the garden. Simple and easy recipe. Without additional sterilization, it can be stored in an apartment. You can use any large vegetables that are left over. Delicious salad with crunchy motifs.
Preparation:
Shred the cabbage thinly. Carrots - grate on a coarse grater. Add salt and mix until the juice comes out.
Peel the eggplants and cut into thick strips. Add salt and leave for a while.
Cut the onion into quarters, the pepper into strips. Cucumbers into halves (quarters are large). Tomatoes (250 g) randomly, into pieces. Grind the rest (300 g) with a blender or meat grinder.
Mix all the vegetables (except the tomato mass), add salt, sugar, bay leaf and peppercorns. Pour in oil and vinegar. Stir and leave for 1-2 hours.
Place on the stove, pour in the tomato mixture and simmer for 20 minutes. Place in sterile jars and seal. Wrap up.
More details about the cooking process in the video below:
ADDITIONAL RECIPE INFORMATION Cabbage salad for the winter:
Calories: Not specified
Cooking time: Not specified
Juicy, slightly spicy, sweet and sour, we get the “Autumn” salad for the winter with cabbage, strips of bell pepper, and carrot sticks. Adding a small amount of sugar pleasantly sweetens the dish, and the use of vinegar adds a special aromatic note to the pickle.
Pickled vegetables can be served for lunch on the third day. By this time it will be well infused and saturated with each other’s juices. The appetizer looks very appetizing, thanks to the bright carrots. And if you also take multi-colored peppers, the dish will be very elegant. Even though we don’t can the salad, it can be stored in the refrigerator for quite a long time – a couple of weeks for sure! Serve "Autumn" cabbage salad with fried potatoes or mashed potatoes, as well as with any meat dishes.
For 5 liters of workpiece you will need:
- ½ kg of onion,
- 2.5 kg cabbage,
- 0.5 tbsp. vinegar,
- ½ kg sweet pepper,
- 60 g salt,
- ½ kg carrots,
- 150 g granulated sugar,
- 1 tbsp. vegetable oil.
Step-by-step recipe with photos:
We wash all the vegetables at once and begin to slowly cut and chop them. Let's tackle the cabbage first. Separate from it the upper thin leaves, which may have dirt or black spots. We chop the rest, halving the head of cabbage for convenience. We cut it thinly, and along the way you can cut off the thick white veins if the fork is no longer young.
Remove the tail from the pepper. We divide it into 2 parts first. Remove seeds and membranes from the center. You can rinse additionally to remove any seeds stuck to the walls. Cut into thin strips
Select medium-sized onion heads. We remove the husks from them. Cut into halves or quarters. And we cut these pieces crosswise to make half rings or a quarter ring.
Scrape off the top layer from the carrots. And put it through a grater to prepare a Korean snack. You can, of course, just coarsely grate it on a regular grater.
Mix all the vegetables. Sprinkle with sugar and add some salt. Drizzle with oil and vinegar.
Now mix everything thoroughly with a spoon or hands. In the second case, the juice will release faster if you slightly press the chopped vegetables.
Place the autumn cabbage salad in clean jars.
Cover with lids and place in the refrigerator for a couple of days or for the winter.
The product can be stored for up to 1 month.
Bon appetit. 
Starinskaya Lesya
We also recommend preparing
white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt
8. After 4 hours, put the salad into previously prepared (sterilized) jars and cover with lids. Place the jars with the preparation in a pan with hot water and sterilize for 15 minutes (from the moment the water boils).
Preparing cabbage salad for the winter - 5 recipes (from cauliflower and white cabbage)
In this case we are talking about 1 liter jars; smaller jars will take less time to sterilize.
To prepare “Autumn Salad” from cabbage for the winter, you will need:
white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt
How to prepare “Autumn Salad” from cabbage for the winter:
1. Wash and dry white cabbage. If the top leaves are wilted or blackened, they should be removed. Cut stalks from the heads of cabbage. Finely chop the prepared cabbage.
2.
Salad "Autumn" with cabbage for the winter
Wash the bell pepper, dry it, remove stems and seeds, cut into thin strips (about 5 mm wide).
3. Peel the onions, wash, dry, cut into thin half rings.
4. Peel the carrots, wash them, dry them, grate them on a coarse grater or on a grater designed for preparing carrots in Korean.
5. Place all prepared vegetables in a large saucepan and mix well.
6. Pour 3 tbsp into a small saucepan. water, bring to a boil and cool. Add sugar and salt to taste, vinegar to cooled boiled water, mix, pour in sunflower oil and mix all ingredients again.
7. Pour the resulting marinade over the vegetables, mix the salad and leave for 3-4 hours.
9. Carefully, so as not to get burned, remove the jars with the preparation from the pan with hot water, roll them up, turn them upside down and leave until they cool completely.
To make the preparation more appetizing, I can recommend using bell peppers of different colors (red, green, yellow, orange). Finely chopped parsley, dill, celery or cilantro will make the salad not only brighter, but also more aromatic and tasty. In addition, you can add a small amount of chopped garlic or hot pepper to the salad.
Cook with pleasure and bon appetit!
To prepare “Autumn Salad” from cabbage for the winter, you will need:
white cabbage – 5 kg
bell pepper – 1 kg
carrots – 1 kg
onions – 1 kg
sunflower oil – 500 ml
water – 3 tbsp.
vinegar 9% 7-8 tbsp. l.
sugar
salt
How to prepare “Autumn Salad” from cabbage for the winter:
1. Wash and dry white cabbage. If the top leaves are wilted or blackened, they should be removed.
CABBAGE SALAD FOR THE WINTER “AUTUMN”
Cut stalks from the heads of cabbage. Finely chop the prepared cabbage.
2. Wash the bell pepper, dry it, remove stems and seeds, cut into thin strips (about 5 mm wide).
3. Peel the onions, wash, dry, cut into thin half rings.
4. Peel the carrots, wash them, dry them, grate them on a coarse grater or on a grater designed for preparing carrots in Korean.
5. Place all prepared vegetables in a large saucepan and mix well.
6. Pour 3 tbsp into a small saucepan. water, bring to a boil and cool. Add sugar and salt to taste, vinegar to cooled boiled water, mix, pour in sunflower oil and mix all ingredients again.
7. Pour the resulting marinade over the vegetables, mix the salad and leave for 3-4 hours.
8. After 4 hours, put the salad into previously prepared (sterilized) jars and cover with lids. Place the jars with the preparation in a pan with hot water and sterilize for 15 minutes (from the moment the water boils). In this case we are talking about 1 liter jars; smaller jars will take less time to sterilize.
9. Carefully, so as not to get burned, remove the jars with the preparation from the pan with hot water, roll them up, turn them upside down and leave until they cool completely.
To make the preparation more appetizing, I can recommend using bell peppers of different colors (red, green, yellow, orange). Finely chopped parsley, dill, celery or cilantro will make the salad not only brighter, but also more aromatic and tasty. In addition, you can add a small amount of chopped garlic or hot pepper to the salad.
Cook with pleasure and bon appetit!
Autumn is generous with the harvest of vegetables and fruits, the abundance of which allows you to prepare very tasty and healthy dishes. The salad that I would like to bring to your attention is prepared very easily and quickly and can even be suitable as an everyday dish for everyone’s diet. With the advent of fresh cucumbers and tomatoes, “Autumn Salad” will become a frequent guest on the table of many, if it is prepared at least once. This dish can be both everyday and festive; it must be prepared before serving. Its light and airy consistency will not leave anyone indifferent.
Products for autumn salad
- chicken breast from one chicken,
- one medium cucumber
- a couple of medium tomatoes,
- mayonnaise,
- smoked cheese – 150 gr.,
- salt for cooking chicken meat.
Step-by-step method for preparing autumn salad with photos
Note.
5 delicious recipes for cabbage salads for the winter...
It is not necessary to add chicken breast to the bottom layer; in everyday use, sometimes you can add meat from any part of the chicken or even beef and pork; chicken breast should definitely be added to the “holiday” version.
Yes, and with cheese you can act like an amateur, just smoked cheese or, as we call it, “sausage” gives the dish some piquancy. We tried adding ordinary “Russian cheese” and “Dutch cheese”, it also turned out very tasty. Since this dish can be everyday, but for everyday life you can put interchangeable products in it, but for the holiday version it is better to leave the ingredients indicated initially.
As you may have already noticed, there is no need to salt the layers, since there is enough salt in mayonnaise. And a prerequisite for this salad is its airiness - you should not compact the layers, and to water each layer it is better to purchase mayonnaise in tubes or a plastic bag. You need to make a small hole in them and water the layers as if from a syringe, in a thin layer. This method of applying mayonnaise will be optimal and there will not be too much of it, and this salad will have plenty of juiciness due to tomatoes and cucumbers.
I’m not afraid to repeat myself, you need to prepare this dish just before serving, since the top layer of cheese will look weathered and the salad may look like a not entirely fresh dish, and the juice of the vegetables may drain to the bottom. Having prepared " Autumn salad"One day, you'll want to try it again.
Olivier without carrotsWinter salad
Let’s not be a hypocrite, assuring that autumn is red only with the rustling of dried leaves in the park and the aroma of asters. In fact, the main decoration of this time is the stalls with vegetables and fruits. The mood improves just by looking at the mountains of colorful peppers, glossy eggplants, bright carrots and fragrant pumpkin.
Cabbage dishes, Winter salads
And look at the luxurious bunches of greenery and feel the alluring aromas - this is a real holiday!
However, you must agree that sooner or later there comes a time when vegetable caviar, eggplant sauté and stew become boring (in the literal sense of the word). Well, don’t start cooking Olivier! Moreover, you can prepare many different salads from ordinary autumn products! We offer you three of the best of them.
1. Potato salad
Oktoberfest is just around the corner, a beer festival where potato salad is a traditional dish. It is very tasty not only with beer, but also separately, on its own.
Ingredients: 3 medium-sized potatoes, 1 medium apple, sunflower oil, half a small onion, 1 tbsp. table vinegar, freshly ground pepper, salt.
Preparation: Boil the potatoes, peel and cut into slices. Cut the onion into thin half rings. Sprinkle with vinegar and gently toss with apples. Salt, pepper and add oil. If desired, you can add a small amount of mustard to the salad.
2. Broccoli salad
Broccoli is one of the vegetables that has an impeccable appearance, smell and taste. In addition, the product is useful, like a real vitamin complex.
Ingredients: broccoli 300 g, 2 small or 1 large apple, 1 lemon, a small bunch of herbs (parsley and dill), balsamic vinegar, salt, olive oil.
Preparation: Cook the broccoli for a couple of minutes in boiling water. Remove and pour boiling water over it or place on ice (this will preserve its bright color). Peel the apples and cut them into slices, and the lemon into thin semicircles. Mix everything carefully, season with a mixture of oil and balsamic vinegar, add chopped herbs. The salad can be seasoned with almond slices or sesame seeds.
3. Eggplant salad
However, eggplants can be replaced with peppers, tomatoes or zucchini - this is a universal seasonal salad recipe.
Ingredients: eggplant (or other vegetables listed), thyme, rosemary, onion, garlic, freshly ground black pepper.
Preparation: Rub the vegetables with olive oil and poke holes in several places with a fork. Preheat the oven to 180 degrees and place the roasting vegetables in it. When they soften, cool. Peel the skin, cut with a knife, add chopped onion and herbs. Refuel.
Refueling: olive oil, chopped canned olives, dried in a frying pan, chopped pistachios, chopped chives (or young green), coarsely ground black pepper, a little lemon juice, salt, garlic.
Vegetable salads are rightfully considered not only the most delicious, but also the healthiest.
Cabbage salad for the winter: 8 delicious recipes in a jar
They can be combined with a variety of ingredients: nuts, seeds, prunes, raisins, olives and much more. Various dressings can make a vegetable salad lighter or more nutritious, and salads can be served not only as an appetizer, but also as a main dish.
Simple carrot and cabbage salad
Required ingredients:
- Chinese cabbage - 300 grams;
- carrots - 2 pieces;
- red bell pepper - 1 piece;
- peppercorns - 1 teaspoon;
- lemon juice - 1 teaspoon;
- olive oil for dressing;
- salt to taste.
Cooking process:
Finely chop the Chinese cabbage. Peel the carrots and grate on a coarse grater. Divide the bell pepper in half lengthwise, remove the seeds, stem and cut into strips.
Mix all the vegetables, add a little salt to taste, add black peppercorns. Season with olive oil and lemon juice.
Serve immediately.
Salad with carrots and beets
Required ingredients:
- beets - 2 pieces;
- carrots - 2 pieces;
- seeds - 1 tablespoon;
- prunes - 1 cup;
- raisins - 2 tablespoons;
- lettuce leaves - 1 bunch;
- parsley - 1 bunch;
- salt, pepper and mayonnaise - to taste.
Cooking process:
Peel the beets and grate them on a coarse grater. Also peel and grate the carrots. Rinse the prunes, steam with hot water and divide into halves.
Also steam and rinse the raisins.
Tear the lettuce leaves. Mix carrots, beets and leaves, add salt and pepper to taste. Add seeds, prunes and raisins.
Season the finished salad with mayonnaise.
Russian vinaigrette
Required ingredients:
- potatoes - 2 pieces;
- carrots - 2 pieces;
- beets - 2 pieces;
- lightly salted herring - 1 piece;
- green onion - 1 bunch;
- lightly salted cucumber - 3 pieces;
- apple cider vinegar - 2 tablespoons;
- mustard (liquid) - 2 tablespoons;
- dill - 0.5 bunch;
- olive oil - 1 tablespoon;
- salt to taste.
Cooking process:
Wash beets, carrots and potatoes and dry thoroughly. Preheat the oven to 190 degrees and bake vegetables in foil for 40 minutes.
Carefully cut the herring, remove bones and entrails and cut into small cubes. Finely chop green onions; Cut lightly salted cucumbers in the same way. Also finely chop the prepared vegetables into cubes.
Mix all the vegetables in a separate bowl and prepare the sauce. To do this, mix vinegar, mustard, olive oil, finely chopped dill and a little salt.
Add the sauce to the vegetables and mix thoroughly.
Cauliflower and sweet pepper salad
Required ingredients:
- water - 1 liter;
- cauliflower - 400 grams;
- white cabbage - 1 piece (small);
- fresh cucumber - 2 pieces;
- carrots - 3 pieces;
- sweet red pepper - 1 piece;
- sweet orange pepper - 1 piece;
- sweet yellow pepper - 1 piece;
- chili pepper - 1 piece;
- dill - 1 bunch;
- sugar - 5 teaspoons;
- salt - 6 teaspoons;
- vegetable oil - 100 ml;
- vinegar - 50 ml.
Cooking process:
Peel the carrots and grate on a coarse grater. Finely chop the white cabbage. Cut the sweet peppers in half, remove the stem and seeds. Chop into strips. Finely chop the dill.
Separate the cauliflower into florets and boil until tender. Cut the cucumbers into rings.
Mix all ingredients thoroughly and place in a separate bowl. It is better not to use aluminum dishes for this, as the sauce will contain vinegar.
Prepare the filling sauce. To do this, heat a liter of water, add salt, sugar, vegetable oil, vinegar and finely chopped chili pepper. Cook for another three minutes.
Season the salad with the prepared filling and mix thoroughly again.
