Salad of fresh cabbage and carrots with vinegar: a recipe like in the dining room. The best fresh cabbage salad recipes with carrots

Cabbage salad with carrots is easy to prepare at least every day. There are so many options for preparing snacks from these inexpensive vegetables that everyone will find something for themselves. the best option and never get bored. Here you will find a selection of popular recipes and new ones. unusual options cooking.

Salad "Vitamin" from fresh cabbage and carrots

Salad "Vitamin" from cabbage and carrots is served in kindergartens, schools and, surprisingly, is eaten by children without a trace. But small eaters are often so difficult to get to eat fresh vegetables. It is elementary to prepare an appetizer, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with the root crop, the appetizer will become too sweet, and not reported - too bland.

We will need:

• cabbage (white) - 500 g;
• carrots, sweet, red - 300 g;
• sunflower oil- taste;
• salt, sugar - a pinch.

Children without a trace eat "Vitamin Salad" if you use a sweet variety of carrots for cooking.

Finely chop the vegetables, knead with salt and sugar with your hands. When they allocate juice, fill everything with vegetable oil. That's it, our vitamin salad ready. For lovers of sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will be tastier if it stands in the refrigerator for at least half an hour - this way the vegetables will give flavors to each other.

With beets

Introducing unusual recipe refreshing salad: a pleasant crunch, a slight aftertaste of horseradish, a sweet and sour aftertaste of an apple - it will not leave guests indifferent and will complement fresh chicken soup.

We will need:

• large sweet beets - 1 pc.;
• cabbage - a quarter fork (or Beijing forks);
• red apple;
• clove of garlic;
• one carrot, large and sweet;
• salt, spices;
• a pinch of sugar;
• horseradish root or a jar of finished spices;
• sour cream - 100 ml.

Vegetables, except cabbage, three on a fine grater. You can use a food processor or a Berner grater - take your pick. Peel the apple, remove the core with seeds and cut into thin strips. Thinly chop the cabbage, lightly press it with your hands so that it highlights the juice ( Chinese cabbage tender and does not need to be crushed).

Mix vegetables and apple. Prepare dressing - mix sour cream with horseradish and add. Dress the salad with sour cream-horseradish sauce and let it brew.

The appetizer can be decorated with pine nuts - you get a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Salad "Cabbage with Carrots and Vinegar" is well stored in the refrigerator. This salad option will help out a lot after work on weekdays, when you really want a light one for hot, nice snack and there is not enough time to cut vegetables.

For cooking you will need:

• 2 kg of white cabbage;
• 4 carrots;
• onion head;
• garlic - 5 cloves;
• 50 ml of vinegar 9%;
• vegetable oil 80 ml;
• black peppercorns, allspice, Bay leaf;
• sugar and salt to taste.

If you add beets cut into thin rounds, hot chili pepper and a pinch of suneli hops to the salad, you get an exceptionally tasty Georgian version of cabbage - bright and festive.

1. We cut the vegetables into large pieces (cabbage - into cubes, carrots - into circles, onions - into half rings, and garlic into 3 parts each clove).
2. We fill the vegetables in a three-liter jar.
3. We prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, salt more and add a little sugar or vinegar.
4. Pour cabbage with hot marinade. Let it stand in a warm place for about a day, and then put it in the refrigerator.

The cabbage will infuse and become crispy. The marinade will saturate each piece with a spicy aroma and the dish will come out just delicious!

With bell pepper

Light salad with bell pepper - perfect side dish for all those who are losing weight, fasting, and just for lovers of fresh snacks. There is no need to spend time on cooking, as well as special funds - bell pepper in season it is inexpensive and you can always choose your favorite variety.

For the salad we need:

• 500 g of white cabbage;
• 200 g carrots;
• large red bell pepper;
• greens - a large bunch;
• salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties bell pepper: yellow and red, red and green (half of the fruit).

We chop the cabbage and carrots into thin strips, cut the pepper into the same elegant half rings. We crush the cabbage and carrots with our hands, leave to brew for 10 minutes. We combine everything with pepper and chopped herbs, season everything with vegetable oil, season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and spicy. The salad is served chilled and eaten quickly - such an appetizer is not stored for a long time.

Cabbage salad with carrots and apple

If you order a trendy snack "Cole Slow" at the restaurant (the name translates from English as " cabbage salad”), you will most likely be brought a simple and popular salad of fresh cabbage and carrots with the addition of an apple in our area. It is simple to prepare, but literally charging with vitamin energy.

For the salad, we will prepare the following ingredients:

• 500 g of white cabbage;
• 300 g carrots;
• 200 g sweet and sour apple (red varieties);
• yogurt and mayonnaise - 30 ml each;
• salt, pepper to taste.

We clean the apple from the skin, remove the stalk with seeds. Cabbage, carrot, apple cut into thin strips, mix. Preparing a refueling - natural yogurt mix with mayonnaise, add salt, add a pinch of freshly ground black pepper. Dress the salad, cool and serve.

It seems that everything is elementary. But chefs have learned to change the taste of the dish beyond recognition. Celebrity chef Jamie Oliver always prepares it with red onions, parsley and be sure to chop all the ingredients (except onions) in a food processor. The straw turns out to be thin, which is why the taste of the salad becomes richer. Gives a piquant touch to his dish lemon juice and English mustard. Petiole celery is also appropriate in the Cole Slow variation, but this is certainly not for everybody.

Cooking method with mayonnaise

Everyone loves mayonnaise for its characteristic vinegar-mustard note and fat content, which makes all dishes with it satisfying. In winter, when there are not enough vitamins, but the soul requires solid snacks, you can cook interesting option salad with cabbage and mayonnaise dressing.

We will need:

• 300 g of white or Beijing cabbage;
• 200 g fresh cucumber;
• 300 g carrots;
• big bunch of greens.

It is better to take mayonnaise of very high quality, with a high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only benefit.

We cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat with boiled potatoes. Can be added to the dish crab sticks and get a new interesting option for a festive feed.

Korean cabbage and carrot salad

Many are tempted by Korean salads - they beckon with aromas! But not everyone is willing to take the risk and buy a snack prepared in unknown conditions and, possibly, without observing the rules of hygiene. Why risk your health when it's easy to make your own snack?

For the Korean salad, prepare:

• half a kilo of cabbage;
• 400 g carrots;
• a few cloves of garlic;
• package of spices Korean carrot" - 1 PC.;
• oil - 100 ml;
• vinegar 9% - 3 tbsp. l;
• sugar, salt to taste.

Adjust the amount of spices and vinegar to your liking. If you like spicy, then add a little more spices.

1. Thinly cut vegetables. We recommend shredding cabbage and carrots on a special grater to get thin and long straws. You can use a vegetable peeler - a knife is often suitable for Korean carrots.
2. Ready vegetables lightly knead with salt with your hands - so the salad will turn out juicier. But there is no need to be zealous, just a few seconds are enough.
3. Add spices and vinegar.
4. We're getting ready to ship. To do this, heat the vegetable oil in a frying pan until a light smoke appears.
5. Pour the vegetables with boiling oil and mix with a spoon.

Instead of the usual sunflower oil, take sesame oil - the salad will acquire a light nutty flavor.

Now you need to put the salad under the press and put it in the refrigerator for several hours - it should be infused. When you take the dish out of the fridge, you will be very surprised how fragrant and delicious your Korean version is!

Prepare:

• Beijing cabbage - a small fork;
• 2 carrots;
• long cucumber;
• 3 cloves of garlic (less possible);
• a small package of Feta cheese (or Serbian soft cheese) - 100-200 g.

Shred the cabbage and cucumber into small strips, three carrots on a coarse grater (it is better if you get thin long chips). Feta cut into cubes. Squeeze garlic into vegetables, add cheese and mix everything. You can season the salad with a drop olive oil, but in principle, Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so keep it in the fridge before serving.

Cabbage is needed only dense, winter varieties, for example, Slava. Loose varieties are best left for stewing or frying.

1. Finely chop the cabbage, three carrots.
2. We add salt and knead everything well with our hands so that the vegetables become juicy.
3. Add sugar, vegetable oil and a little vinegar. Vinegar should be barely caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “kill” their taste.
4. The salad is infused for an hour and a half and is served at the table.

There is another trick. In canteens, they cook in large volumes, and this helps the appetizer to infuse even better, become richer and juicier.

We serve salad with meat, fish - it is ideal as an independent side dish. It is easy to add some green peas to it, serve with a boiled egg. Get a hearty and healthy breakfast.

Cabbage is cheap all year round. In our area, where fresh vegetables "visit" only a few summer months, it saves from beriberi. Plus, cabbage is ideally combined with meat components, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and indulge your loved ones with such usefulness.

If you want to remember your student past, immerse yourself in nostalgia for Soviet catering, or just try a dish that was always present in every canteen, this cabbage salad recipe is just for you!

Surprisingly delicious and juicy salad from fresh cabbage and carrots with vinegar, balanced in acid and sugar, chopped with branded thin stripes, will surely take you away from thinking about all the other unpleasant aspects of establishments Catering. We assure you that you will have only the most pleasant impressions from this cabbage salad!

Ingredients:

• fresh white cabbage - 0.5 kg;
• carrots - 1-2 pcs.;
• vinegar 6% - 2 tablespoons;
• sugar - 1 tbsp;
• salt - 1 tsp;
• vegetable oil - 2-3 tbsp.

Cooking time: 20 minutes
Servings: 4-5

1. Chop fresh and juicy white cabbage of lettuce varieties into thin strips. It is possible that the whole secret of the success of the "Stolovskiy" cabbage salad and those delicious memories of it lies in the special cutting of cabbage - it must be cut precisely thinly! However, correct proportions sugar, salt and vinegar also play an important role in the whole process, so let's continue cooking the salad.

2. After you have chopped the cabbage, it must be transferred to a pot or deep frying pan, because it will need to be subjected to a short heat process along with salt and vinegar. Vinegar in our case is taken apple 6%, but you can also take ordinary table vinegar with an acid content of 9%, reducing its amount by about a third. So, we move the cabbage from the bowl to the pan, pour in the vinegar and add salt. We mix.

3. We set the maximum fire on the burner, stir the cabbage slices non-stop for about 2-3 minutes. The cabbage will shrink and shrink slightly.

4. Remove from heat and add carrots.

5. Pour sugar into still warm cabbage, mix again. Now you can pour in vegetable oil.

6. Completely cool the cabbage salad in a cold place and after 1-2 hours you can try it. During this time, the salad will infuse and become richer, and the next day it may seem even tastier! Cabbage salad with carrots and vinegar "Like in the dining room" is ready!

It looks very vitamin and appetizing, lovers of cabbage will definitely like it. vegetable salads by type "Brushes" or.

Enjoy your meal!

This salad is very popular in winter and autumn. These vegetables are perfectly stored for several months and protect their vitamins. To get them all, root crops must not be heat-treated, and therefore one of delicious options maintain your health - prepare a salad.

In the selection, we have prepared several options for this famous dish. It can be eaten every day, and a variety of sauces and other ingredients will not allow it to get bored quickly.

General principles of preparation

Cabbage should be thinly sliced. Since the autumn varieties of this plant produce hard fruits, with a small amount of green leaves, shredding plays an important role. It will be difficult and unpleasant to eat a salad if it is cut into large pieces. The same goes for carrots.

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

Fresh cabbage salad with carrots

Time for preparing

calories per 100 grams

Very fresh and simple salad dressed with sour cream. It comes out crispy and firm. Such an appetizer will be very useful in winter, when everyone misses fresh vegetables.

How to cook:

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

Healthy cabbage salad with apple and carrot

Sour apple, combined with other products, creates another light, but very vitamin and interesting salad. Sunflower oil is used as a dressing, but it can be replaced with olive, sesame, and linseed for more originality.

How much time - 15 minutes.

What is the calorie content - 69 calories.

How to cook:

1. Finely chop the washed head of cabbage. You can use a knife for this, or you can use a special grater. Scrub it with your hands and transfer to a bowl.
2. Coarsely grate the peeled carrots or cut into very thin strips.
3. Remove the skin from the apple and cut out the core with the pits. Grate like you would a carrot. It is better to take an apple of sour varieties, and carrots - sweet. This will balance the taste of the dish.
4. Mix the oil with a fork or whisk with vinegar and spices, add a pinch of sugar here and dissolve it. This will be a gas station.
5. Add all ingredients to cabbage and mix. Pour dressing over, stir again, 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 marinated in this vinegar. So it turns out even juicier and softer. A large number of greens adds a whole serving of vitamins to this dish.

How much time - 20 minutes.

What is the calorie content - 98 calories.

How to cook:

1. Remove the first leaves from the head of cabbage, wash it, then chop finely and mash by hand. The cabbage will release juice. Where there is a head, shredding is not necessary so that the fibers are not very hard.
2. Vinegar mixed with a little salt and sugar, adjust the taste. It should be more sweet than salty.
3. Peel the onion from the husk and cut it into very thin half rings. Transfer to vinegar dressing.
4. Garlic is also freed from the husk and finely chopped or passed through a wine press.
5. Rinse greens under water and then finely chop.
6. Peel the carrots and cut into thin strips.
7. Mix all vegetables in one bowl. Pull the onion out of the marinade. Add greenery here.
8. Put the garlic in the oil, add quite a bit of vinegar here, in which the onion lay. Stir, you can season. Pour this dressing over the rest of the ingredients and mix everything again.

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

How to cook simply with mayonnaise

The most simple salad, the main highlight of which is cheese. It helps the consistency of the dish to be more homogeneous, 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:

1. Peeled carrots grate with large cells.
2. Grind the cheese in the same way. It can be anything, the main thing is solid. Soft cheese will not contrast well with tough vegetables.
3. Finely chop the washed cabbage and salt, mash a little with your hands.
4. Mix all ingredients and season with mayonnaise.

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

Beetroot Recipe

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

How long is 45 minutes.

What is the calorie content - 84 calories.

How to cook:

1. Wash the beetroot and put it to boil. When it is ready, drain the water and let it cool. Then remove the peel and coarsely grate the fruit. Mix with a little oil.
2. 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.
3. Peel the carrots and chop them in the same way as the beets. Add seasoning for Korean carrots, interfere.
4. Mix remaining oil with a fork. soy sauce. Finely chop the peeled garlic and add it to the sauce. If necessary, you can add either oil or soy to taste.
5. Combine all ingredients in one bowl and mix. Serve immediately.

Tip: so that the beets do not paint your hands, you can peel and rub them with rubber gloves. Or you can just protect your hands with a plastic bag.

Ham variant

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

How long is 30 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Remove the packaging from the sausage and cut it into small cubes.
2. Pour a little olive oil into a frying pan and heat it up. Put the sausage here and fry it until golden brown over medium heat.
3. While frying the ham, you need to add garlic peeled and pressed through a press. After that, cook for one minute. Turn off the stove, put the sticks on a napkin to remove excess oil. Cool down.
4. Remove the peel from the carrot, finely grate the fruit itself.
5. Remove the first leaves from the cabbage, cut out the stalk, wash the fruit. Then finely chop with a knife or grater. Straws that are too long can be further cut into several pieces.
6. Mix cabbage and carrots in one bowl. Knead them with your hands to give the juice.
7. Next add the fried ham.
8. Pour in Apple vinegar, sugar and salt a little, add Korean salad dressing. Mix. Add more oil as needed.

Tip: if there is no ready-made seasoning mix for the 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. Maybe even rice. It only affects the taste of the salad. Each of these types of vinegar can also be used in a marinade.

If a White cabbage turned out to be very tough, it can be replaced with Beijing or Chinese. So the dish will turn out much more tender and softer.

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

Salad with cabbage, carrots and vinegar - simple and healthy salad, which is good both as a separate dish and as a vegetable side dish for the main meat or fish dish.

Mandatory components of the salad are cabbage and carrots. But you can add other vegetables to the salad - onions, bell peppers, petiole celery, fresh apple. I added bell peppers to the salad because it's my favorite version of cabbage and carrot salad dressed with vinegar and vegetable oil. In winter, when you want colorful dishes, I add bell peppers of different colors to the salad. Then you get a real riot of colors and tastes!

We will prepare the products according to the list and quickly prepare cabbage salad with carrots and vinegar. Wash all vegetables and pat dry with paper towels. Remove the top leaves from the cabbage.

Bulgarian pepper cut into strips.

Onions can be taken both white and red. Cut the onion into thin feathers.

We also cut the carrots into strips.

Cut the white cabbage thinly with a shredder or knife. I usually lightly knead the cabbage well with my hands so that it becomes softer, softer and let the juice flow.

Transfer all chopped vegetables to a bowl. Stir, add salt and black pepper.

Add vinegar and vegetable oil. Again, mix all the salad ingredients with dressing and let the salad stand for 10 minutes.

Put the finished salad in a salad bowl, sprinkle with parsley and paprika flakes if desired, and serve the salad with cabbage, carrots and vinegar to the table.

Enjoy your meal! Juicy, tasty, bright and very healthy!

Cabbage salad with carrots is a dish that perfectly complements both lunch and dinner. For holiday table he is, of course, plain. But for a quiet family feast - that's it! No vinegar or harmful mayonnaise or other untested store products. Only fresh and hand-selected vegetables.
This dish will fit well into the menu of those who adhere to the rules of proper nutrition.

Cabbage salad with carrots without vinegar - recipe with photo

Ingredients:

- cabbage - 0.5 pcs.;
- carrots - 1 pc.;
- lemon - 0.5 pcs.;
- vegetable oil - 3-4 tbsp. L.;
- salt - 1 tsp or to taste;
- ground black pepper - 1 pinch.

How to cook with a photo step by step

1. Cabbage must be very finely chopped. You can do this with a sharp kitchen knife or use various special tools. Cabbage feathers should be kneaded with your hands. A head of cabbage for this salad should be chosen elastic, there is more juice in its leaves.

2. Peel and grate the carrots with a grater with large holes. You can also grate finely, but the orange straws of the vegetable will be lost in the cabbage wilds.

3. Squeeze out all the juice from half a lemon. If suddenly lemon seeds fall into the salad, they should be removed. It is unlikely that they will please someone who suddenly migrates from a salad bowl to a plate. The remaining zest with cake is not needed. It is better to adapt them to some kind of baking.

4. Add salt and pepper to vegetables. Here the proportions can be adjusted to suit your tastes. It is better to salt and pepper a little. After sampling, no one will forbid adding more.

5. Season the cabbage and carrot salad with vegetable oil and mix well. You can use sunflower oil, which is familiar in our latitudes, or splash a little foreign olive oil.

Such a salad best friend for those who watch their diet and figure. Many vitamins in fresh vegetables and vegetable oil help the body work like clockwork.
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