Cabbage salad with carrots. The best recipes. Cabbage salad with carrots like in the canteen

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

Not much has changed since then and we continue to love her in all her forms. A special place“in these types” is occupied by salads, of which there are simply a huge variety at present.

A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.

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

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

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

This option is especially good from fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.

We will need:

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

Preparation:

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

2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.

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

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

4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.

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

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

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

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

This way, all the ingredients will mix better and more evenly with the dressing.

7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.

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

We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add squeezed lemon to the dressing. lemon juice, of course, also to taste.

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

9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.

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

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

It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.

Cafe cabbage with carrots and vinegar

We will need:

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

Preparation:

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

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

2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.

At this stage, you need to leave it for a while to let it sit and salt.

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

4. Place all vegetables in a bowl.

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

6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.

The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.

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

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

And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Can you imagine, from the most ordinary products it turns out simply incredible? delicious dish! And needless to say, it’s not only tasty, but also healthy.

The same cabbage as in the cafeteria. Another recipe

Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.

And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.

Salad with lemon juice and soy sauce

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

We will need:

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

Preparation:

1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut thin stripes. The thing to remember here is that the thinner you cut it, the tastier it will be.

2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.

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

3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into smaller cubes or strips.

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

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

Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.

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

8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

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

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

Preparation:

1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.

2. Grind with salt until the juice comes out.

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

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

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

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

Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.

It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.

Cabbage salad with carrots and green peas

You will need:

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

Preparation:

The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.

1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.

If desired, the forks can be washed under running water cold water. Then dry with paper towels and cut into thin strips.

2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.

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

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

Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.

5. Gently mix and season with mayonnaise.

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

Serve and eat with pleasure.

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

Green apple salad

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

We will need:

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

Preparation:

You can simply combine all the ingredients using one of the methods I described above. Or you can prepare a dish in a very unusual way.

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

Squeeze it lightly and place on very low heat. Heat and stir constantly until it settles.

2. Strain the resulting juice and place the vegetable in a bowl.

3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.

You don’t have to use poppy seeds, but look how much more positive the dish looks.

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

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

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

It can be cooked without preheating the cabbage.

Recipe with smoked sausage with mayonnaise

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

We will need:

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

Preparation:

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

1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.

2. Place everything in a bowl and grind with salt until the first juice appears.

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

4. Add a little pepper. Stir and serve.

The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.

“Pastel” of cabbage and beets

This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.

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

In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.

And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.

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

“Winter” vegetable salad with radish

In winter, cucumbers, tomatoes and bell pepper not as juicy and tasty. And therefore they can be replaced with more useful ones in winter period time vegetable - radish.

It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.

We will need:

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

Preparation:

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

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

3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.

4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add if necessary.

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

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

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

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

“Autumn” salad with turnips and cranberries

If we are preparing a salad with radishes, then why not prepare it with turnips.

We will need:

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

Preparation:

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

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

3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.

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

Fresh cabbage salad in Hungarian style

We will need:

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

Preparation:

1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.

2. Cut the potatoes into small cubes, cut the bacon into thin strips.

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

Eat with pleasure.

“Summer” salad with egg and bell pepper

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

We will need:

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

Preparation:

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

2. Keep the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.

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

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

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

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

The salad is ready, you can serve and eat.

Uzbek cabbage salad with meat and radish

And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.

We will need:

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

Preparation:

1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.

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

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

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

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

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

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

Serve and eat with pleasure!

This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.

We will need:

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

For refueling:

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

Preparation:

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

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

3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.

4. Mix all ingredients for the sauce.

You can also chop a regular tomato instead of cherry tomatoes.

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

Vegetable salad “Tenderness” with canned corn

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

We will need:

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

Preparation:

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

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

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

4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.

"Double cabbage"

We will need:

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

Preparation:

1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.

2. Chop the green onions and add to the slicing.

3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.

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

That's how many interesting and tasty options we came up with.

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

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

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

And I'll leave it at that. If you find interesting recipes for yourself, and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.

Bon appetit!

A very popular dish that we are familiar with early childhood. After all, in addition to the fact that such a salad always turns out delicious, it is also very healthy, thanks to the high content of vitamins, microelements and fiber in vegetables. This salad is also called a health salad, it has such a beneficial effect on work digestive tract and the human body as a whole. We will tell you how to prepare cabbage salad with carrots in a variety of ways in our article.

Cabbage and carrot salad recipes

The first recipe. Vitamin salad from cabbage and carrots.

The recipe for this vitamin-rich cabbage and carrot salad is very simple and healthy, it is quite suitable for those over three years old. Among other things, the kids really like this dish, and they gobble it up with pleasure.

In order to prepare a vitamin salad you will need the following products:

White cabbage - three hundred to four hundred grams;

Large carrots - one root vegetable;

Sweet and sour apple - one fruit.

For salad dressing:

Vegetable oil (sunflower) - two tablespoons;

Lemon juice - one to one and a half teaspoons;

Granulated sugar - half a teaspoon;

Salt - to taste.

How to make cabbage salad with carrots? Step by step instructions

First step. Let's start with cabbage. We will separate the top leaves from the head of fresh white cabbage and throw them in the trash; we won’t need them. Chop the rest of the head into small strips.

Second step. Wash the carrots well running water and clean it completely in the usual way. then grate the prepared root vegetable on a large vegetable grater.

Third step. Peel the apple, cut it in half, and then cut each half into two more equal parts and remove the seed box from each. Grate the remaining pulp, as well as the carrots, on a coarse vegetable grater and immediately sprinkle the apple with a little lemon juice so that it does not darken and spoil it in the future. appearance salad

Fourth step. Combine grated apple and carrots, as well as shredded cabbage in one deep salad bowl and mix everything well with light movements.

Fifth step. Separately, we will prepare the dressing for our salad. To do this, in a small but deep bowl, combine two tablespoons of vegetable (sunflower) oil, one and a half teaspoons of lemon juice, add salt and half a teaspoon of granulated sugar to taste. Mix all the combined ingredients thoroughly.

Sixth step. Pour the prepared dressing into the salad and mix everything again so that the mixture saturates all the salad ingredients.

Seventh step. Let the salad brew for twenty to twenty-five minutes, after which we serve it to the table.

The second recipe. Appetizer salad of cabbage, carrots and onions.

This salad recipe is suitable as light snack before the main course, it can also be served on a festive table on the occasion of any celebration, including birthdays, March 8th, . You can also prepare this salad for a picnic, as an easy addition to barbecue, fish or chicken.

To prepare it, we need to select the following set of products:

White cabbage - two hundred to three hundred grams;

Carrots - two hundred grams;

Onions - ten to twenty grams;

Garlic - one or two cloves;

Dill seeds - one teaspoon;

Vegetable oil (sunflower or olive) - two to three tablespoons;

Salt and ground black pepper - to taste.

Cabbage salad with carrots - recipe preparation step by step.

First step. Let's start with carrots. We need to rinse it thoroughly and remove the thin skin. Then we grate the prepared carrots on a coarse grater. By the way, to prepare this salad you can also use a special grater, which is used when cooking, thanks to which the carrots are obtained in the form of long, curly noodles. The dish served this way will look unusual and resemble Asian cuisine.

Third step. Peel the onions, as we usually do, and then cut them into small pieces of arbitrary shape.

Fourth step. Peel the garlic cloves and chop them using a special garlic press; you can also simply chop the garlic by hand with a sharp knife on a regular cutting board.

Fifth step. After the vegetable ingredients are peeled and chopped, combine them together in a deep salad bowl.

Sixth step. Add one teaspoon of dry dill seeds to the salad; they will give the dish an unusual taste and pleasant aroma.

Seventh step. Then salt our salad and season it with ground black pepper to taste.

Eighth step. Season the cabbage and carrot salad with vegetable sunflower or olive oil, mix all the ingredients and serve the dish.

Recipe three. Cabbage and carrot salad with mayonnaise.

If you want your salad of light vegetables to be more filling, season it not with vegetable oil, but with mayonnaise; you will find out what comes out of this in the following recipe.

Ingredients needed to prepare the salad:

White cabbage - three hundred to four hundred grams;

Carrot (large) - one piece;

Onions - one small onion;

Mayonnaise - two to three tablespoons;

Salt and ground black pepper - to taste.

How to cook cabbage salad with carrots - step by step instructions.

First step. Shred the cabbage into fairly thin strips, and peel the carrots and grate them on a coarse grater.

Second step. Remove the skins from a small head of onion and cut into thin half rings or small pieces, as you like.

Third step. Take a deep plate, bowl or salad bowl and combine onions, cabbage, carrots in it, mix all the salad ingredients.

Fifth step. let the mayonnaise soak into all the salad ingredients for fifteen to twenty minutes, after which the dish can be garnished with finely chopped fresh dill or parsley and served.

Bon appetit!

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This tasty and juicy salad of fresh cabbage and carrots is also called “Vitamin”. And this is a very correct name, since cabbage and carrots contain a lot of vitamins and nutrients. This salad is very easy to prepare and is available at any time of the year and for any budget. After all, it’s tasty, not necessarily expensive.

We will tell you about several variations of this salad.

Fresh cabbage and carrot salad as in the cafeteria

There is nothing strange in the fact that such a simple dish is loved by many people. Partly for this we should thank the domestic catering industry, which instilled in us the habit of receiving fresh vitamins in salads both in winter and summer. This salad can be found on the menu of canteens, cafes and even in educational institutions. After all, these are the most affordable and healthy vegetables in our latitudes.

How to prepare this famous salad so that it turns out just as tasty.

To prepare you will need:

vinegar 9% - 1 tablespoon,
sugar - 0.3 teaspoon,
salt - to taste.

That's the whole simple composition.

Making fresh cabbage and carrot salad is just as easy. Chop the cabbage into thin feathers and grate the carrots on a coarse grater. You can use a Korean carrot grater.

Place the cabbage and carrots in a bowl and press them with your hands for a few minutes so that the cabbage releases its juice. This will make the salad tastier and juicier.

After this, add vinegar, salt and sugar. Mix well. Then pour in the vegetable oil, stir and refrigerate for half an hour. In the refrigerator, the salad will infuse and become saturated with aromas, the vegetables will marinate a little and acquire that very favorite sourness.

Serve with greens for main courses for lunch or dinner.

Fresh cabbage salad with carrots and mayonnaise

The next salad variation is just as tasty, but a little higher in calories. Mayonnaise makes it more filling, which is good when you need to feed a husband who is hungry at work or a child who has had enough fun. In winter, heartier salads keep us going good mood, since more energy is required to generate heat.

To prepare the salad use:

fresh cabbage - 300-400 grams,
fresh carrots - 1-2 medium-sized pieces,
hard cheese - 100 grams,
mayonnaise - 2 tablespoons,
salt - to taste.

Chop the cabbage into thin slices, grate the carrots and cheese on a coarse grater. This salad requires very little cheese, as it has a very strong taste and will begin to overshadow the vegetables. But cheese will also give it a special tenderness.

Mix all ingredients thoroughly and add mayonnaise. Add salt carefully, because it is already contained in mayonnaise and you may accidentally over-salt the salad. Besides different varieties hard cheese have different salinity.

Before serving, you can leave the salad in the refrigerator for a little while, which will only improve its taste.

Salad of fresh cabbage and carrots with bell peppers

Such fresh salad will be slightly different from previous recipes due to the rich flavor of sweet bell peppers. It will also look brighter and more appetizing, which will allow it to take its rightful place on the holiday table.

fresh cabbage - 300-400 grams,
fresh carrots - 1-2 medium-sized pieces,
bell pepper - 1 piece,
vinegar 9% - 1 tablespoon,
vegetable oil (sunflower or olive to your taste) - 2-3 tablespoons,
sugar - 0.3 teaspoon,
salt - to taste.

To prepare the salad, cut the cabbage and bell pepper into small strips and grate the carrots. Mix all ingredients and season with oil and vinegar. Let it brew for a while. The delicious salad is ready.

If desired, you can add fresh onions to the recipe. This will add a slight piquancy.

Watch a video on how to prepare a classic salad of fresh cabbage and carrots.

This salad is very popular in winter and autumn. These vegetables store well for several months and preserve their vitamins. To get them all, root vegetables must not succumb heat treatment, and therefore one of the delicious options to maintain your health is to prepare a salad.

In this selection we have prepared several versions of this famous dish. You can eat it every day, and the variety of sauces and other ingredients will not let you get bored of it quickly.

General cooking principles

Cabbage should be chopped thinly. Since the autumn varieties of this plant produce hard fruits with few green leaves, chopping plays an important role. It will be difficult and unpleasant to eat salad if it is cut large. The same applies to carrots.

Therefore, it is advisable to leave both of these ingredients chopped on the table for a short time. They will release juice and become much softer, and your hands will help speed up this process: you just need to mash the straws with them. Then both heavy and light sauce will suit the dish.

Fresh cabbage salad with carrots

Cooking time

calorie content per 100 grams

A very fresh and simple salad, dressed with sour cream. It turns out moderately crispy and hard. This snack will be very useful in winter, when everyone misses fresh vegetables.

How to cook:

Advice: it is better to use low-fat sour cream, about 10%, so that the salad turns out light and goes well with all dishes.

Healthy cabbage salad with apple and carrots

A sour apple in combination with other products creates another light, but very rich and interesting salad. Sunflower oil is used as a dressing, but it can be replaced with olive, sesame, and flaxseed oil for greater originality.

How much time - 15 minutes.

What is the calorie content - 69 calories.

How to cook:

Finely chop the washed head of cabbage. You can use a knife for this, or you can use a special grater. Mash it with your hands and transfer it to a bowl.
Coarsely grate the peeled carrots or cut into very thin strips.
Peel the apple and cut out the core and seeds. Grate the same as carrots. It is better to take sour apples and sweet carrots. This will balance the taste of the dish.
Mix the oil with a fork or whisk with vinegar and spices, add a pinch of sugar and dissolve it. This will be a gas station.
Add all ingredients to the cabbage and mix. Pour over the dressing, stir again, and serve.

Tip: Vinegar can be replaced with a little lemon juice.

Cabbage and carrot salad with vinegar

This recipe includes not only vinegar, but also onions, which are pickled in this vinegar. This makes it even juicier and softer. A large amount of greens adds a whole serving of vitamins to this dish.

How long is it - 20 minutes?

What is the calorie content - 98 calories.

How to cook:

Remove the first leaves from the head of cabbage, wash it, then finely chop and mash by hand. The cabbage will release juice. Where there is a head of cabbage, there is no need to chop it so that the fibers are not very hard.
Mix vinegar with a little salt and sugar, adjust the taste. It should be more sweet than salty.
Peel the onion and cut it into very thin half rings. Transfer to vinegar dressing.
Remove the husks from the garlic and chop it finely or pass it through a press.
Rinse the greens under water and then chop finely.
Peel the carrots and cut into thin strips.
Mix all vegetables in one bowl. Remove the onion from the marinade. Add greens here.
Put the garlic in the oil, add just a little vinegar in which the onion was. Stir and season. Pour this dressing over the rest of the ingredients and mix everything again.

Tip: If using red or white onions, they don't need to be pickled as they are quite sweet. But boiling water will help remove the bitterness: you just need to pour it over the fruit before or after slicing.

How to cook simply with mayonnaise

The simplest possible salad, the main highlight of which is cheese. It helps the consistency of the dish to be more uniform, while it also increases the nutritional value of the salad.

How much time - 10 minutes.

What is the calorie content - 72 calories.

How to cook:

Grate the peeled carrots on a large-mesh grater.
Grind the cheese in the same way. It can be anything, the main thing is solid. Soft cheese will contrast poorly with tough vegetables.
Finely chop the washed cabbage and add salt, mash it a little with your hands.
Mix all ingredients and season with mayonnaise.

Tip: to enhance the pleasant aroma of the salad, you can add a little orange juice to the mayonnaise.

Recipe with beets

Although the beets are boiled in this salad variation, they can also be grated raw. This will affect the benefits of the dish for the better. This is a very bright appetizer, truly wintery and a little spicy.

How much time - 45 minutes.

What is the calorie content - 84 calories.

How to cook:

Wash the beets and let them cook. When it's ready, drain the water and let it cool. Then remove the peel and coarsely grate the fruit. Mix with a little oil.
Wash the cabbage, first removing the first few leaves from it, then cut it thinly. Squeeze the straw with your hands several times to make it softer.
Peel the carrots and chop them in the same way as the beets. Add seasoning for Korean carrots and stir.
Mix the remaining oil with a fork with soy sauce. Finely chop the peeled garlic and add it to the sauce. If necessary, you can add either butter or soy to taste.
Combine all ingredients in one bowl and mix. Serve immediately.

Tip: To prevent beets from staining your hands, you can peel and rub them while wearing rubber gloves. Or you can simply protect your hands with a plastic bag.

Option with ham

The use of ham in salads instantly captivates men. This way the dish looks more appetizing and filling for them. And if the meat is fried a little more, its aroma literally drives you crazy!

How much time - 30 minutes.

What is the calorie content - 105 calories.

How to cook:

Remove the packaging from the sausage and cut it into small pieces.
Pour some olive oil into a frying pan and heat it up. Place the sausage here and fry it until golden brown over medium heat.
When frying the ham, you need to add peeled and pressed garlic through a press. After this, cook for one minute. Turn off the stove, transfer the cubes to a napkin to remove excess oil. Cool.
Remove the peel from the carrots and finely grate the fruit itself.
Remove the first leaves from the cabbage, cut out the stalk, and wash the fruit. Then finely chop with a knife or grater. Straws that are too long can be additionally cut into several pieces.
Mix cabbage and carrots in one bowl. Mash them with your hands to release juice.
Next add the fried ham.
Pour in apple cider vinegar, add a little sugar and salt, add Korean salad dressing. Mix. Add more oil if necessary.

Tip: if you don’t have a ready-made mixture of seasonings for a dish, you can use the following set: dried garlic, black pepper, coriander, red paprika, red pepper. You can also add green peas to the salad.

In addition to apple and table vinegar, you can use any other fruit or wine vinegar. You can even have rice. This only affects the taste of the salad. Each of these types of vinegar can also be used for marinade.

If white cabbage turns out to be very tough, it can be replaced with Chinese or Chinese cabbage. This will make the dish much more tender and soft.

A fortified snack during the cold season is the best nourishment for the body. And as practice proves, it can be very tasty and healthy.