Cabbage and carrots are vegetables that are available all year round. They are inexpensive and healthy, so fresh cabbage and carrot salad can be prepared almost every day. To diversify your diet, you can add other vegetables to the salad, and you can also experiment with dressings.
Making cabbage salad with carrots couldn't be easier. The most delicious version of the salad is made from young vegetables, but, in principle, this appetizer can be prepared throughout the year.
Cabbage for salad must be peeled from the top contaminated leaves and then finely chopped. You can work with a regular knife or use a special shredder. If the cabbage is young, then no additional processing is required. But winter vegetables need to be rubbed with salt with your hands to make the cabbage softer.
The carrots need to be peeled and washed well. It is best to grind the root vegetable using a grater with medium-sized holes.
In addition to the main components, you can add other vegetables to the salad. It could be bell pepper, fresh cucumbers, canned corn and peas.
It is very important to prepare a tasty dressing. Most often, this salad is seasoned with vegetable oil, vinegar and sugar. But you can use mayonnaise or sour cream-based sauces.
Interesting facts: only 100 gr. Cabbage salad provides 60% of an adult’s daily requirement for vitamin C. In addition, the leafy vegetable contains rare vitamin U, which prevents the development of diseases of the stomach and intestines.
Salad of fresh cabbage and carrots “Like in a cafeteria” with vinegar
Many people have memories of how delicious coleslaw was served in school canteens. The recipe for this “dishes” is very simple; the secret of taste lies in the dressing with vinegar, oil and sugar.
- 300 gr. white cabbage;
- 1 carrot;
- 2 tablespoons vinegar (9%);
- 1 tablespoon sugar;
- salt to taste.
Slice the cabbage thinly and place it in a saucepan. Add a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half the specified amount). Place the pan on the stove over low heat. Warm up, stirring frequently. There is no need to stew the cabbage; as soon as it becomes warm, turn off the heat.
Grind the peeled carrots on a grater. Add sugar (preferably not the entire specified amount, but about half), mix and put the bowl with the salad in the refrigerator for at least an hour.
Read also: Salad from raw potatoes– 10 quick and tasty recipes
Then we take out the dishes and try our salad. At this stage, add sugar, vinegar and salt to your taste. As soon as the taste seems harmonious to you, season the salad with vegetable oil. Ready!
Cabbage and carrot salad with bell pepper
Cabbage salad with bell pepper and, despite the simplicity of preparation and composition, is very tasty. The good thing about this recipe is that you can make a lot of salad at once; it keeps well in the refrigerator for several weeks without losing its flavor.
- 1 kg of white cabbage;
- 1 onion;
- 2 carrots;
- 1 large bell pepper, preferably red.
Refueling:
- 100 ml vegetable oil;
- 50 ml vinegar (9%);
- 1 tablespoon of salt (without top);
- 3 tablespoons sugar.
Preparing the vegetables. Remove from cabbage upper leaves, and chop finely. Grate the peeled carrots into thin strips. Similarly, cut the seeded bell pepper. We cut the onion very thinly - into halves or quarters of rings.
In a separate bowl, mix oil with vinegar, salt and sugar. We taste the resulting filling and, if necessary, adjust the amount of ingredients to taste.
Stir the vegetables and pour the dressing over them. Let stand for two hours at room temperature. After this, the salad can be served. Since you get a lot of salad, put the leftovers in clean jars, cover with plastic lids and store in the refrigerator for up to 2 months.
Cabbage, carrot and apple salad
A simple cabbage-carrot salad with an apple contains a lot of vitamins; such a healthy snack can be prepared every year.
- 500 gr. white cabbage;
- 1 carrot;
- 1 sweet and sour apple;
- 2 stalks of green onions;
- a small bunch of parsley;
- 3 tablespoons vegetable oil;
- 2 tablespoons apple cider vinegar;
- 1 tablespoon sugar;
- 0.5 teaspoon of salt.
Remove the top leaves from the cabbage and chop finely. Place in a bowl, add salt and rub with your hands. If desired, you can pepper it.
Advice! The amounts of salt, sugar and vinegar are approximate; prepare the filling to your taste.
We cut the peeled carrots thinly, or even better, grate them to prepare Korean salads. Similarly, rub the apple, freed from seeds. Finely chop the green onions and parsley. Mix vegetables and herbs. Mix sugar and vinegar in a small amount of water, pour this dressing into the salad, mix. All that remains is to season the vegetables with oil, and the salad is ready.
Cabbage and carrot salad with mayonnaise and garlic
Carrot salad with mayonnaise is prepared in a matter of minutes and turns out very tasty.
- 300 gr. white cabbage
- 1 carrot;
- 0.5 pods of bell pepper (optional, optional);
- 2-3 stalks of green onions;
- salt, pepper to taste;
- 3 tablespoons of mayonnaise.
Preparing the vegetables. Remove the top leaves from the cabbage and finely chop. The thinner the cabbage is sliced, the tastier the salad will be. Peel the carrots and grate into not too large strips. Cut the bell pepper into strips.
Place the cabbage in a bowl, sprinkle with salt and pepper, and rub with your hands. Then add carrots and bell pepper. Cut the green onions into small rings and add to the vegetables. All that remains is to season the salad with mayonnaise and you can serve it to the table.
Read also: Eggplant salad for the winter - 12 recipes
Cabbage and carrot salad with fresh cucumber
Cabbage salad with cucumbers is a great everyday snack. The salad is tasty, healthy and very easy to prepare.
- 300 gr. cabbage;
- 1 cucumber;
- 3-4 radishes;
- 1 carrot;
- 40 ml vegetable oil;
- 2-3 stalks of green onions;
- several sprigs of parsley;
- salt, ground pepper to taste;
- lemon juice and sugar to taste.
Shred the cabbage, peeled from the top leaves, very thinly. Place in a bowl. Add a little salt and rub with your hands. Grate the carrots. Cut the cucumber in half lengthwise, then slice it crosswise into thin halves of circles.
Cut the radishes into thin circles. Mix all the vegetables. Pepper the salad. Add a pinch of sugar and pour lemon juice to taste. Season the salad with vegetable oil.
Vegetable salad with beets
A very healthy salad is prepared from fresh vegetables - cabbage, carrots and beets. This salad is served as an appetizer or as a side dish for a meat dish.
- 300 gr. white cabbage;
- 1 small onion (preferably red);
- 1 clove of garlic;
- 1 beet (raw);
- 1 carrot;
- salt, “Mixed peppers” seasoning to taste;
- 1-2 teaspoons sugar;
- 1 tablespoon vegetable oil;
- 1-2 teaspoons apple cider vinegar;
- green onions and parsley - for decoration.
Shred the cabbage, peeled from the top leaves thin stripes. Peel and grate fresh beets and carrots into thin strips. Mix the vegetables, adding very thin, translucent onion half rings and garlic passed through a press.
Mix vegetables, salt and pepper. Season with vinegar and sugar to taste. Stir and pour in vegetable oil. Garnish with finely chopped onion and a sprig of parsley.
Cabbage and carrot salad with green peas
A light appetizer salad of cabbage, carrots and peas can be prepared in just five minutes.
- 300 gr. cabbage;
- 1 carrot;
- 150 gr. green peas;
- 0.5 lemon;
- 0.5 teaspoon sugar;
- 4 tablespoons of vegetable oil;
- salt to taste.
Finely chop the white cabbage, grind with the addition of salt and granulated sugar. Peel and grate the carrots using a grater with medium-sized holes. Drain the liquid from the peas and add to the vegetables.
Everyone knows that carrots are good for vision! Yes, that's right. In addition, the root vegetable can often be found in confectionery products due to its sweetness, and in general cooking it is involved in almost every dish. We will tell you simply and very quickly today in our cooking recipes.
They will bring new tastes into your life. And if you add these and other healthy vegetables, it will become your favorite.
For cabbage and carrot salad you need:
- 50 grams of green onions;
- 50 grams of fresh dill;
- 2-3 grams of oregano;
- 100 ml red wine vinegar;
- 45 ml mustard;
- 100 ml vegetable oil;
- 2 cloves of garlic;
- 300 grams of white cabbage;
- 2 carrots;
- 1 sweet pepper.
Cabbage and carrot salad recipe:
- Wash and peel the carrots, grate them on a Korean vegetable grater.
- Wash the bell pepper and remove the seed capsule and stalk. Cut the pulp into strips.
- Peel the garlic and put it into a press.
- Wash the cabbage and chop into small strips.
- Wash the onions and dill and chop very finely.
- In a separate bowl, combine oil, wine vinegar, garlic and mustard, stir until smooth.
- Combine all ingredients, pour over dressing, add spices, stir. The salad is ready to eat!
Tip: when buying fresh herbs (onions, dill, mint, parsley, etc.), put them in a glass with cold water upon arriving home. Act as if you bought flowers. Let the greenery continue to be bright and fresh, and not fade.
Cabbage and carrot salad
Our people rarely cook dishes with duck breast. And if this can be seen, then it is already considered haute cuisine. But it's not at all as hard as it seems. Cooking a duck is no more difficult than cooking a chicken. Come with us!
For cabbage and carrot salad you need:
- 200 grams of duck breast with skin;
- 150 grams of pickled champignons;
- 150 grams of carrots;
- 100 grams of white cabbage;
- 80 grams of cheese;
- 1 bunch of fresh herbs;
- 300 ml. mayonnaise.
Salad with cabbage and carrots:
- Wash and dry the duck breast, rub with salt and a mixture of peppers.
- Heat the frying pan. Make slits on the duck breast down to the meat. Place the duck skin side down. Fry until the skin is golden brown (up to five minutes).
- Then turn the breast over and fry until golden brown.
- Slice the cooled duck.
- Wash, peel and grate the carrots using a Korean vegetable grater.
- Drain excess brine from mushrooms and cut into pieces.
- Wash and chop the cabbage.
- Grate the cheese.
- Rinse greens under running water, cut.
- Mix all ingredients in a salad bowl, season with mayonnaise, garnish with herbs.
Salad with cabbage and carrots
The combination of corn, cabbage and carrots can be called classic; it is known to many housewives. But what happens if you add more chicken and season the dish with an unusual dressing? Want to try it? Then study and cook!
For cabbage salad with carrots you need:
- 250 grams of chicken fillet;
- 300 grams of cabbage;
- 300 grams of carrots;
- 1 large head Luke;
- 250 grams of corn;
- 5 grams of red ground pepper;
- Greens to taste;
- 3 cloves of garlic;
- 300 ml. low-fat yogurt.
Cabbage and carrot salad:
- Wash the chicken fillet and remove fat and films. If there is skin, it must also be removed.
- Wash the meat again.
- IN large saucepan pour in the broth and place the chicken fillet in it. Bring to a boil.
- Reduce heat and simmer covered for half an hour.
- Cool the chicken directly in the broth and then cut into cubes.
- Wash and chop the cabbage.
- Wash and peel the carrots, grate them.
- Peel the onion and chop into small cubes.
- Drain liquid from corn.
- Wash the greens and chop them.
- Peel the garlic and pass through a press.
- In a bowl, collect ground pepper, yogurt, garlic and salt. Mix.
- Combine all ingredients in a salad bowl, season with the resulting sauce and garnish with herbs.
Cabbage salad, carrots
Indeed at any time of the year. Only fresh vegetables and healthy cottage cheese can lift your mood and improve your tone.
For carrot and cabbage salad you need:
- 2 fresh cucumbers;
- 200 grams of white cabbage;
- 200 grams of celery stalks;
- 1500 grams of carrots;
- 30 ml olive oil.
Cabbage and carrot salad:
- Wash the cucumber, cabbage, carrots and celery.
- Peel the cucumber as desired and cut into half rings.
- Shred the cabbage.
- Cut the celery into strips.
- Peel and grate the carrots.
- Combine cabbage, carrots, cucumber and celery. Salt and season the salad olive oil and cool in the refrigerator for about 20 minutes. You can eat!
Cabbage salad with carrots
For carrot and cabbage salad you need:
- 200 grams of cabbage;
- 150 grams of carrots;
- 200 grams of hake;
- 10-20 grams of a mixture of your favorite spices;
- 1 onion;
- 100 grams of canned peas;
- 60 ml olive oil.
Cabbage carrot salad:
- First, wash the fish pieces and remove the skin.
- Roll the hake in a mixture of your favorite spices.
- Heat half the oil and fry the fish until fully cooked.
- Cool the finished fish, and then separate the fibers into small cubes.
- Shred the cabbage.
- Wash and peel the carrots. Grind it using a grater.
- Peel the onion and chop into halves of rings.
- Open the jar of peas and drain the marinade.
- Mix all ingredients in a salad bowl, season with olive oil. It is recommended to cool the dish before use.
Tip: for fish, you can take any fish you like and fry it using your own method or even boil/bake it. This is a matter of taste in this dish.
We are sure that all five dishes with fresh carrots and white cabbage surprised you, and you already want to prepare all the recipes to surprise not only yourself, but also your friends and family. Be sure to fulfill this wish and enjoy the taste and benefits of these salads!
Fresh cabbage and carrot salad- a simple addition to the main dish, a vitamin-rich snack that can be prepared every day for lunch and dinner to diversify the daily menu. especially popular in winter period when the body acutely feels a lack of vitamins. Both ingredients that are present in the recipe are perfectly stored all winter, and are inexpensive on the market at any time of the year. For cooking they use not only white cabbage varieties, but also Beijing, red cabbage, but cauliflower and broccoli are added to salads in boiled form.
Fresh cabbage and carrot salad
It turns out very juicy, the young leaves are full of juice, which is released under the influence of salt, so the snack turns out fresh and tasty, but in winter, when the vegetables have lost some of their juice from long-term storage, you should use certain tricks and know the subtleties of preparation so that the salad turns out juicy. It is in fresh form that the vegetable retains the fullness of its beneficial properties, although in the case of white cabbage fruits they acquire even more vitamin C as a result of fermentation.
Delicious fresh cabbage and carrot salad simply indispensable dietary nutrition. If you diligently calculate the number of calories in each dish you prepare, then you should often treat yourself to this low-calorie vegetable snack. Don’t limit your culinary imagination, because in addition to carrots, you can add other vegetables: fresh cucumber, pickled beets and onions, sour apple. Don’t forget about greens, which will be a great addition; you can also take spices to taste if you like savory, aromatic dishes flavored with spices.
Regarding refueling fresh cabbage and carrot salad recipe may involve several options: in the diet menu this is, of course, olive or sunflower oil. Instead of plain butter, you can add a sauce prepared on its basis, with the addition of lemon juice or balsamic vinegar, mustard and spices. And for festive table you can choose a spicy red cabbage salad dressed with mayonnaise and garlic.
It seems like it could be easier than make a salad of fresh cabbage and carrots, but even the simplest recipe can be supplemented with a “zest”.
White cabbage - 1 pc.
Carrots - 0.2 kg
Vinegar - 2 tbsp.
Salt to taste
Granulated sugar - 3 tbsp.
Vinegar will add the necessary sourness to our appetizer, juiciness and freshness. Follow the cooking technology, and don’t forget that you can prepare very, which can become a full-fledged vegetable side dish.
Fresh cabbage, carrot and vinegar salad it cooks very quickly, but it needs to be given time to brew so that all the ingredients are saturated with flavor acetic acid, so you need to prepare it 20-25 minutes before serving.
To prepare the ingredients, you need to finely chop the head of cabbage and grate the carrots, mix everything together in bowls and sugar, at this stage of preparation we will add half the specified amount of granulated sugar. And let’s leave the mixture for 15 minutes, during which time the juice will stand out, and we need to not waste time and prepare a mixture of vinegar, salt and the rest of the sugar. Then season the appetizer with this sauce and you can serve it to the table. If desired, you can add vegetable oil.
It is advisable to prepare this dish in small portions so that you eat it during dinner and lunch; after long-term storage, its taste may suffer.
Fresh beet, carrot and cabbage salad
Even to the usual and simplest recipe, you can add a twist, for example, cook salad of fresh beets, carrots and cabbage with the addition of pickled onions. If you pre-pickle the onions in a fast way, then it will lose its sharp taste and smell, and will perfectly complement the taste of other vegetables.
Fresh beets - 2 pcs.
White cabbage - 300 grams
Carrot - pcs.
Garlic - 2 cloves
Onion - 1 pc.
For dressing mayonnaise
Salt to taste
Sugar - 1 tsp.
Onions and garlic are a great addition to any option. fresh cabbage, pepper and carrot salad. Onions can be added either pickled or fresh. Onions can be replaced in the recipe with something sweeter, without a strong taste - red or white.
We start cooking as standard: first we need to peel the root vegetables, carrots and beets. You can use a Korean carrot grater to grate beets, too. In the form of thin long sticks, these vegetables will stand out in the salad, their taste will be noticeable.
Before mixing the beets with the other ingredients, be sure to add a small amount of vegetable oil to the grated beets and mix, so the beets will not be able to color the rest of the components of our appetizer with their juice. Then send the carrots and chopped cabbage leaves, mix.
The onion should be finely chopped and placed in a separate bowl, pour it with a mixture of two tablespoons of vinegar and two tablespoons of water, a spoon of sugar and a pinch of salt. The onion slices should be marinated in vinegar for 20 minutes, and then transferred to a bowl with the rest of the vegetables. Garlic can be finely chopped or passed through a garlic press.
Here's another good option - fresh cabbage, apple and carrot salad, the ingredients for which will be at hand at any time of the year. In this recipe, the apple adds sourness and juiciness. Be sure to choose sour varieties with dense pulp. If you wish, you can peel the apples (or you can leave the skin), and cut the fruit into small cubes.
One of the main plants in our gardens is cabbage. We prepare a huge number of dishes from it. And the first, and the second, and salads, and snacks, and preparations for the winter.
Cabbage is very rich in vitamins and minerals, and therefore should be eaten more often. Better raw or fermented.
Today I'll tell you how to make fresh cabbage salad with the addition of carrots.
Compound
white cabbage - 1/4 small head
carrots - 1 pc.
sugar - 1/2 teaspoon
table vinegar - 1/2 tablespoon
vegetable oil - 1 teaspoon
salt to taste.
Preparation
Finely chop the carrots. To do this, you can use a knife, a special grater or a vegetable peeler.
I prefer a grater or paring knife.
shredding cabbage Grate the carrots on a medium grater and add to the cabbage.
add carrots Now you should squeeze the cabbage and carrots with your hands so that the juice appears.
*You can squeeze the cabbage before adding the carrots, but I like it better the way I described it.
Add sugar, vinegar, oil, salt. Stir and let the salad sit for 10 minutes.
Mix again and serve.
Eat more vegetables and have fun!
Another variety of cabbage salad.
Calories: Not specified
Cooking time: Not specified
Fresh cabbage salad with carrots is not only healthy, but undoubtedly delicious. Perfect for those who count calories and are on a diet. This dish is served as an appetizer and goes well with meat and potatoes.
Ingredients for preparing salad:
- white cabbage – ½ head (medium);
- carrots – 1 piece;
- vegetable oil– 3 tablespoons;
- vinegar 6% – 2 tablespoons;
- sugar – 0.5 teaspoon;
- salt – 1 teaspoon.
Step by step recipe with photo:
First, prepare all the ingredients according to the recipe for fresh cabbage and carrot salad. Then remove the top dirty leaves from the cabbage and finely chop it. Place in a deep dish, as you will have to mash the cabbage with your hands. White cabbage It is best to choose fresh and juicy.
Next, wash and peel the carrots. Rub it on a coarse grater and add it to the shredded cabbage. Take larger carrots; if they are small, then several. Now mash everything with your hands to release the juice.
Add vegetable oil, sugar, salt and vinegar to the dish. I had grape vinegar on hand, but you can use any other. If you like it spicy, you can add more vinegar and salt.
Mix all ingredients and serve. A salad of fresh cabbage with carrots according to this recipe turns out to be light with a pleasant sourness, so it is especially good with a barbecue in the country. You can decorate it with greenery, but it looks very beautiful anyway.
It is convenient to prepare for big company because one head of cabbage produces quite a lot of lettuce.
Treat your family and friends to a juicy salad of fresh cabbage and carrots and enjoy the spicy taste. Bon appetit!
Author Olga Kostyuk
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Comments
30.10.2014 / 23:18
Irina
A very tasty and healthy autumn salad! My husband and I often make this for dinner. I have another little secret: during pumpkin season, instead of carrots, I add pumpkin to this salad. I just take a piece of raw pumpkin and rub it on a coarse grater. The salad tastes very similar to the one with carrots, but has more benefits. After all, pumpkin is an invaluable source of vitamins! This, by the way, is a good find for those mothers who cannot feed their children this healthy vegetable. Pumpkin, indeed, is not noticeable at all in this salad. You will only notice the substitution if you know that it is there. Only in the version with pumpkin I do not add sugar!
