Quick cabbage salad. How to make a delicious fresh cabbage salad. “Pastel” of beets and carrots

Probably today, cabbage is considered one of the most popular and, of course, healthiest vegetables. After all, a lot of delicious, appetizing and very light dishes are prepared from it. Fresh and young heads of cabbage are often used to create vitamin salads. And the range of interesting recipes is actually very wide, just like in.

As additional ingredients, you can add a wide variety of vegetables: these can be (cucumbers, tomatoes, carrots, onions, radishes, beets, bell peppers), greens, as well as fruits (apples, oranges, lemons) and of course, berries, let’s take for example, cranberries, with which cabbage goes well. These salads can be prepared not only from white cabbage, but also from Beijing or red cabbage, and use vinegar, sour cream or mayonnaise as a dressing - it depends on your taste.

So, for you, dear readers, today I have prepared a wonderful selection of fresh cabbage salad recipes. Where every salad recipe turns out very tasty and contains many different vitamins that are so necessary for us in everyday life. And here is this link for those who missed the previous ones.

Ingredients:

Fresh cucumbers – 3 pcs.
young cabbage - 1/2 head
green onions
carrots - 1 pc.
sausage – 150 gr
canned green peas - 1 can
mayonnaise - 3-4 tablespoons.

Cooking method:

To prepare, first of all we need to prepare all the necessary products. After which we wash all the vegetables in water. Take the cabbage, chop it into small strips and put it in a bowl.

Grate the carrots on a coarse grater and add to the cabbage.

We also put finely chopped green onions there, you can also add greens such as dill or parsley to the diet, I just didn’t have anything else on hand.

Cut the cucumbers and sausage into small cubes and combine with the rest of the ingredients.

All that remains is to add canned peas and fill it with mayonnaise, sour cream or yogurt.

Gently and thoroughly mix the salad and serve it to the table.

Fresh cabbage and carrot salad - recipe with vinegar like in a cafeteria

Ingredients:

White cabbage – 500 rub.
carrots - 3-5 pcs.
greens - to taste
vinegar 9% - 2 tbsp. l
vegetable oil - 2 tbsp. l
sugar - 1.5 tsp
salt - to taste.

Cooking method:

We wash the vegetables thoroughly in water, let them dry and proceed. Cut the head of cabbage into two parts and finely chop it, transfer it to a deep bowl and cover it with salt to taste and sugar. To prevent the cabbage from being tough, I crush it a little with my hands.

Pour the contents of the bowl with vegetable oil and vinegar, mix thoroughly and let sit for about 20-30 minutes. Then sprinkle it with finely chopped green onions and herbs.

The salad turns out very tasty, and most importantly healthy. Eat for your health!

Delicious cabbage salad with chicken

Ingredients:

Chicken fillet – 500 gr
white cabbage – 400 gr
grated cheese - 1/2 cup
crackers or croutons
mayonnaise and salt - to taste.

Cooking method:

Put a pan of water on the fire, put the chicken fillet in it, add some salt and cook for 20 minutes until done. Then remove it from the water and let it cool.

Then cut the chicken into small cubes, grate the cheese on a coarse grater and add it all to the cabbage and mix well.

Season our dish with mayonnaise to taste, mix again and sprinkle with crackers just before serving. The salad is ready, bon appetit!

Delicate and quick fresh cabbage salad with sausage

Ingredients:

White cabbage – 1/2 pcs.
green onions
smoked sausage – 150 gr
parsley and dill - a bunch
sour cream - 3-5 tbsp. spoons
salt and pepper - to taste.

Cooking method:

Shred the cabbage into thin strips, add some salt, crush with your hands and transfer to a deep bowl.

Finely chop the green onions and parsley with dill and add to the vegetables.

Add ground black pepper and sour cream. Mix everything thoroughly.

And voila, the salad is ready.

Fresh cabbage salad with cheese and mayonnaise

Ingredients:

Young cabbage - 1 head
cucumber - 2 pcs
feta cheese - 200 gr
olive oil - 1 tbsp. l
lemon juice - 1 tbsp. l
sour cream - 2 tbsp. l
garlic - 1 clove
dill - 1 bunch
salt and pepper - to taste.

Cooking method:

Shred the cabbage into small strips or the way you like.

Cut the cucumbers into thin half-moons.

Combine cabbage with cucumber and pour lemon juice, olive oil over them and mix.

Mash the feta cheese and combine with sour cream, add finely chopped dill and a squeezed clove of garlic and bring this mixture until smooth.

Now we combine the vegetable part with the dressing, pepper to taste, but there is no need to add salt, since feta cheese has enough of it.

A tasty and crispy salad is ready.

Cabbage and Corn Salad Recipe

Ingredients:

Cabbage - 1/2 head
cucumber - 2 pcs
canned corn - 100 g
sour cream - 80 gr
greens and salt - to taste.

Cooking method:

Finely chop the cabbage or chop it randomly.

Cut the cucumbers into thin slices.

Then put it all in a salad bowl and add corn.

Finely chop the greens and combine with all the ingredients.

Salt to taste and season with sour cream.

Mix everything well.

Place on plates and serve.

Delicious fresh cabbage salad with apple (video)

Bon appetit!!!

There are often times in our lives when we need a recipe with which we can quickly create a delicious dish. Most often, the base ingredient for such snacks is white cabbage. Its taste, juicy and piquant, goes well with many foods. Basically, instant meals can often be found in the refrigerator in the summer. A light snack, ideal for consumption late in the evening, so as not to spoil your figure with high-calorie dishes, or an excellent option as an addition to a side dish to dilute the taste.

It turns out very juicy and tasty in its quality. The sweetish taste of pear makes the taste of the appetizer very unusual; real gourmets will love the salad. The pleasant, spicy aroma of spices that are put in the dressing is one of the highlights of the recipe.

For a quick cabbage salad you need:

White cabbage – 360 g;
Onion – 120 g;
Pear “Conference” - 230 g;
Dried raisins – 80 g;
Olive oil – 70 ml;
Cinnamon – 10 g;
Sugar – 25 g;
Cognac – 20 ml;
Vinegar 9% – 15 ml;
Ginger root – 30 g;
Salt – 6 g.

Cooking process:

Peel the cabbage from the top leaves, rinse the remaining part to remove dirt, and chop. Mash the mass with your hands, after sprinkling it with salt so that it softens and releases juice.
Peel the onion and cut into half rings. Mix vinegar with water and sugar, pour over the marinating product for 30 minutes, then drain the liquid.
Heat a small amount of cognac on the stove until it bubbles. This is necessary for the alcohol to evaporate. If such a product is given to children, then cognac should be excluded altogether. Peel the ginger root, cut into small pieces, add to the boiling liquid. Also add cinnamon and cook for 2 minutes. Then peel the pre-washed pear, cut the pulp into cubes, and pour the hot cognac mixture onto them. The product will be saturated with tasty vapors and will transfer them to the entire salad.
Rinse the raisins well, pour boiling water for half an hour so that the dried fruit soaks and becomes soft in consistency.
For dressing, add one tablespoon of the marinade that was prepared for the pear with cognac to the vegetable oil. Mix the liquids thoroughly.
Pour the prepared products into a deep plate, first drain the marinade from all the ingredients. Season the salad with the oil mixture and mix thoroughly.

Quick cabbage salad with bell pepper

Such a wonderful dish has more than once justified its name ““, because indeed, the amount of vitamins in the dish is simply off the charts. The recipe has been known to everyone since childhood, and is especially widespread in catering establishments. The products you need for cooking can always be found at home.

For a quick cabbage salad you need:

White cabbage – 360 g;
Sweet pepper – 230 g;
Turnip onion – 90 g;
Carrots – 190 g;
Salt – 7 g;
Sugar – 5 g;
Olive oil – 40 ml;
Vinegar 9% - 25 ml.

Quick fresh cabbage salad:

Prepare all vegetables in advance. They must be fresh and elastic so that the dish turns out to be very juicy and aromatic in taste. The main secret that lies in this recipe is hidden in the dressing, which, when mixed with food, forms a wonderful tandem, so that the flavors are revealed in a different way.
Wash the cabbage, separate the leaves that are on top, and chop the rest into thin strips. Mix vinegar, salt and sugar with a small amount of water, stir until the bulk products are completely dissolved, pour this mixture over the chopped mass. Mash with your hands to make the product softer and leave to marinate.
Wash and peel the carrots, cut into thin strips or grate on a coarse grater to make long strips.
Peel the onion and chop it.
Peel the bell pepper from seeds and stalks, rinse the product inside and out, and cut into strips. For beauty, you can take several multi-colored fruits.
Mix the chopped products, pour in olive oil and stir.

TIP: You can quickly peel the pepper by sharply pressing the stalk into the product and then pulling it out. This way the ingredient can be peeled without using a knife.

Quick cabbage salad with carrots

It has a pleasant, piquant flavor and summer freshness. A light dressing makes the dish slightly sour and pleasant to the taste. A snack with a very low calorie content, so it can be safely eaten by those who are watching their figure.

For a quick cabbage salad you need:

Cabbage fork – 370 g;
Juice of half a small lemon;
Sugar – 25 g;
Fresh carrots – 170 g;
Salt – 8 g;
Oil – 65 ml.

Instant cabbage salad:

Peel the cabbage from the leaves located on top, rinse the remaining part with water, and cut thinly. Place the mixture in a dish, sprinkle with salt, and knead with your hands until the juice appears.
Wash the carrots, peel and chop using a coarse grater.
For the sauce, mix butter with lemon juice and sugar. Wait until the sugar grains dissolve.
Place the ingredients in a bowl and season them with the resulting sauce.

Quick cabbage salad

This simple recipe has been known to everyone since the 90s, when it reached a significant peak in its popularity. This dish was prepared only on special occasions, for holidays, so even today, when it is no longer considered something unusual, nostalgia still appears, increasing the festive mood.

Raw materials (for 4 servings):

Crab sticks – 260 g;
Head of cabbage – 340 g;
Cucumbers – 140 g;
Sweet corn – 180 g;
Salt – 6 g;
Mayonnaise – 70 ml.

Cabbage salad is quick and tasty:

Remove the crab sticks from the packaging and chop them into small cubes.
Wash the cabbage, remove unnecessary leaves, and finely chop the remaining part. Place the resulting straw in a dish, mash with salt to release the juice.
Peel the onion, cut finely into cubes.
Cucumbers should be firm and young, with a strong aroma of freshness. Separate the ends with a knife and cut the vegetables themselves into strips.
Open the corn, drain the marinade, and add the grains themselves to the salad.
Mix the ingredients and season the salad with mayonnaise.

Quick salad with white cabbage

The recipe contains very unusual combinations of products, which ultimately form a very tasty salad. But still, the snack belongs to the category of fast, although not very popular dishes. The freshness of the vegetables in the recipe goes well with the soft cream cheese, and the spiciness of the ginger gives the dish a spicy tint.

Ingredients for making salad (for 4 servings):

White cabbage - 350 g;
Sweet pepper – 2 pcs;
Feta cheese - 130 g;
Onion - 1 piece;
Ginger root – 40 g;
Lemon juice – 30 ml;
Salt - 6 g;
Ground pepper – 3 g;
Greens – 35 g;
Olive oil – 60 ml.

Cooking process:

Prepare cabbage for slicing. To do this, it is worth clearing the head of cabbage from the outer leaves and rinsing it well to remove any dirt. Chop the vegetable into small strips.
Separate the stalk of the bell pepper along with the seeds, rinse and cut into strips.
Cut the cream cheese into large cubes.
Peel the ginger and grate it on a fine grater.
Wash and chop the greens that you like.
Mix lemon juice with vegetable oil and add salt.
Season the ingredients with the resulting sauce and mix the salad.

Instant marinated cabbage salads always exceed the expectations of many. This is a wonderful option that allows you not to leave your loved ones hungry and prepare a delicious dish in a short time. In addition, instant cabbage salad with beets is rich in vitamins and nutrients, which is very important for the body. Instant cabbage salad with beets is an excellent option for a light meal, and is also useful for those who are concerned about the correctness of their nutrition.

As soon as the fresh harvest of cabbage appears in the stores, cabbage salad is on the table in my house almost every day. I love it for its ease of preparation and combination with different products. As a result, it makes it possible not to repeat yourself, but to invent, fantasize, and implement new ideas.

So what can you use to make coleslaw? The most common option is a mix of white vegetables, carrots with the addition of vinegar. The dish goes well with apples, oranges and even pineapples.

For men, a more satisfying option with the addition of sausage is suitable. Well, if you want to cleanse the body with tasty products, then beets will come to the rescue. I have collected recipes tested by my family and share them with you. Try it, choose. In addition, it makes tender pies and...

We have a relative who has worked in the cafeteria for many years. So I asked her how much, what in grams should be prepared for a tasty, tender cabbage treat.

Let's prepare:

White cabbage – 600 g
Carrots – 100 g
Sugar – 0.5 tbsp.
Salt – 0.5 tsp.
Vinegar 9% - 1-1.5 tbsp.
Unrefined oil – 3-4 tbsp.

A fresh, juicy head of cabbage is suitable for salad, otherwise, no matter how much you squeeze it, you won’t get a tasty dish.

Cut into thin strips. It soaks in juices faster with this method.

We shred the carrots on the side of the grater with large holes.

Mix the vegetables with your hands and crush them a little. There is no need to press hard.

Sprinkle with sugar, salt and mix again. Let it soak for 10 minutes, sprinkle with vinegar. Let's try. If there is not enough taste, add more spices. Drizzle with oil and enjoy.

Delicate salad with fresh cucumber

With the arrival of spring, I want to treat myself to a mixture of young vegetables. Quickly chop, mix, season - a crispy addition to main courses, or as a stand-alone for fasting days, it’s ready.

You will need:

White cabbage - half
Fresh cucumbers – 2 pcs.
Green onions – bunch
Dill - bunch
Vinegar 9% - 1.5 tsp.
Vegetable oil – 2 tbsp.
Sugar - a pinch
Salt – 0.5 tsp.

Remove the wilted leaves from the fork, cut them in half, and chop them. Sprinkle with salt, mix with your hands, spreading over the entire surface, and let stand.

We will arrange the cucumbers into cubes or half rings, and chop the greens.

Mix vegetables with sugar, vinegar, oil.

Young cabbage with tomatoes and cucumbers in sour cream dressing

As a child, salads were most often eaten with sour cream. Then mayonnaise took over. For a long time, it was the favorite sauce. Now I use a combination of spices, butter or sour cream for dressing.

Products:

Cabbage – 300 g
Tomatoes – 200 g
Medium-sized cucumbers – 2 pcs.
Green onions – 30 g
Parsley, dill – 20 g each
Refueling:
Thick sour cream - 3 tbsp.
French mustard – 1 tsp.
Salt – 0.5 tsp.
Black pepper - to taste

Cut the cabbage into thin strips. Mix tomatoes and cucumbers in approximately the same pieces with the cabbage mixture.

Chop the greens and place in a bowl.

Prepare the sauce from the ingredients listed. Dress the salad before serving.

From fresh cabbage and green peas

If you urgently need to figure out how to complement a juicy barbecue in nature, then use the recipe with green peas.

Cabbage – ½ medium size
Green onions - half a bunch
Canned peas – 1 can
Sugar – 1.5 tsp.
Salt – 1 tsp.
Ground black pepper – ½ tsp.
Vinegar 9% – 2 tbsp.
Sunflower oil – 3 tbsp.

Grate the cabbage using a grater or chop it with a knife. Add some salt and shake with your hands. Then we press it down, but only a little, because... The cabbage is young and juicy.

Chop the greens and place in a bowl. Drain the water from the jar and stir the peas into the contents. Add vinegar and stir. Taste it, add spices (salt, sugar, pepper), add oil.

Cooking with corn and crab sticks

An excellent solution for an everyday or holiday table - more filling, but still light and fast.

You will need:

Cabbage - half a small head of cabbage
Canned corn - half a can
Small package of crab sticks
Dill, green onions - to taste
Mayonnaise

Remove the sticks from packaging and cut into small cubes.

Chop the greens and shred the cabbage.

Mix the products in one bowl, season with mayonnaise. If you don’t like it, then use sour cream and mustard.

Quick recipe with apples and carrots

I really like adding sour apple for a little kick. I take the variety Semirenko or Golden.

Products:

Cabbage – 600 g
Carrots – 1 pc.
Apple – 2 pcs. medium size
Vinegar 9% - 1 tbsp
Salt – ¼ tsp.
Sugar – 1 tbsp.
Unrefined oil – 3 tbsp.

The scheme is the same for all salads. Shred the vegetable into thin shavings.

Grate the carrots.

Cut the apple into cubes.

Mix cabbage with spices, grind a little, add carrots and apples. Add vinegar and oil. Let's try.

Delicious salad with canned corn

This salad can be prepared at any time of the year, but in the fall or spring, when the fresh harvest appears, it is especially juicy.

Prepare:

Cabbage – ½ fork
Canned dessert corn – 100 g
Apple – 1 pc.
Lemon – 1 pc.

Let's prepare a dietary dish from the listed ingredients.

Salt the juice from the corn.

Chop the cabbage into thin strips.

Grate the apple directly with the peel. If desired, you can chop it into cubes.

To prevent the apple from darkening, squeeze lemon juice through a sieve.

Mix cabbage, apples and corn. Add salt if necessary.

White cabbage salad with bell peppers and carrots

It takes little time to prepare, but the result is pleasing with the palette of colors and price (in the summer). Especially suitable for those losing weight.

You will need:

White cabbage – 400 g
Carrots – 150 g
Pepper of bright colors – 1 pc.
Bunch of greenery
Salt, oil

To make the salad bright and festive, I recommend taking two colors – red and yellow or orange and yellow (half each).

Cut the pepper into thin half rings. Finely chop the cabbage and carrots.

Season the cabbage and carrots with salt and press down a little with your hands. Set aside.

Finely chop the greens.

Mix all the vegetables and herbs, add salt if desired, pour over the aromatic oil.

Delicious salad with lingonberries and apples

One day my husband and I went to an oriental cuisine cafe and tasted an unforgettable crispy, aromatic cabbage salad. This was the perfect recipe with all the right flavor sensations. I couldn't resist and asked for the recipe. To my surprise they gave it to me.

Products:

Cabbage – 600 g
Carrots – 1 pc.
Vinegar 9% - 1.5 tbsp.
Sugar – 1.5 tbsp.
Salt – 0.5 tsp.
Unrefined oil – 3 tbsp.
Apple – 1 pc.
Lingonberry – 30 g

Shred the cabbage into thin shavings.

Grate the carrots.

Cut the apple into cubes.

Sprinkle the cabbage with sugar and salt, mix and squeeze a little. We give time for the spices to bloom and not crunch on the teeth.

Mix with carrots, apples, lingonberries, add oil and vinegar.

“Pastel” of beets and carrots

The name speaks for itself. It helps those losing weight achieve an ideal figure. But even if you are not in their camp, I will list a few more advantages. Firstly, the ingredients do not need to be boiled. Secondly, cutting and mixing takes little time. Thirdly, the products are easily accessible and affordable.

Would need:

Cabbage – 0.5 heads
Beets – 1 small
Carrot – 1 pc.
Garlic clove

Cut the cabbage into thin slices

Three beets and carrots on the track. We use a tool with large holes or a tool for Korean carrots. It will turn out more beautiful.

When peeling and chopping beets, wear a glove or bag to prevent them from turning red.

Chop the garlic in any way.

Mix, salt, season with vinegar and oil.

“Vitamin” salad with peppers, carrots and onions

Summer is the time to recharge with vitamins. Fresh vegetables are perfect for this.

Let's prepare:

Cabbage - 500 g
Carrots – 100 g
Onion – 100 g
Bell pepper – 100 g
Refueling:
Salt – 0.5 tbsp.
Sugar – 35 g
Vinegar 9% – 75ml
Vegetable oil – 25 ml

For dressing, mix the products according to the list.

We prepare the products. Shred the cabbage, grate the carrots, cut the onions and peppers into half rings. Mix all the products, pour in the filling and let it brew in the refrigerator for several hours.

A simple recipe with smoked sausage and cucumber

Men love hearty meals. This option is just for them.

Ingredients:

Cabbage – ½ head
Smoked sausage – 200 g
Cucumber – 2 pcs.
Mayonnaise
Black pepper

Cut the cabbage into thin strips.

We peel the sausage and cut it into long strips.

We also cut the cucumber. The thinner the size, the more tender the salad.

Sprinkle the cabbage with salt, press down with your hands, and combine with the ingredients. Mix with mayonnaise and pepper.

Spicy cabbage with beets and garlic

An excellent appetizer for the holiday table. It looks bright, cooks quickly, and is destroyed quickly.

Cooking from:

Cabbage – ¼ fork
Beets – 1 pc.
Carrots – 1 pc.
Garlic – 2 cloves
Salt – 0.5 tsp.
Sugar – 1 tsp.
Coriander – 0.5 tsp.

For refueling:

Soy sauce – 1 tbsp.
Apple cider vinegar – 1 tsp.

Boil the beets until a knife pierces them easily, but they do not fall apart.

Shred the cabbage, add salt and sugar. Mix, press down a little. Sprinkle coriander on top for flavor and squeeze out the garlic.

For piquancy, combine the salad with soy sauce and vinegar. Instead of vinegar, balsamic vinegar will work.

Grate the beets using a Korean carrot grater and combine them with the mixture in the salad bowl. Drizzle with oil and serve.

Salad with bell pepper

Has it ever happened to you that a dish on the table looks aesthetically pleasing, but tastes like, don’t understand what? Not crispy, not juicy, not appetizing? So how to prepare a juicy salad with crispy sweet peppers correctly?

Products:

Cabbage – 400 g
Carrots – 1 pc.
Sweet bell pepper – 1 pc.
Vinegar 9% - 1.5 tbsp.
Sunflower oil – 3 tbsp.
Granulated sugar – 1.5 tsp.
Salt – 0.5 tsp.

We remove wilted, rotten leaves. Chop with a large knife into thin strips. Place in a bowl, sprinkle with sugar and salt. We beat it with our hands, and then knead it a little to get a little softness and juice. But just a little. Otherwise, it will simply be soft.

Grate carrots for a Korean snack.

Peel the pepper from the cotyledons and cut into half rings.

Mix all the products, add vinegar and oil.

Korean cabbage appetizer

A spicy appetizer, seasoned with hot peppers, suitable as an addition to main courses. Or even as an independent dish.

Products:

White cabbage – 600 g
Carrots – 1 pc.
Garlic – 4 cloves
Chili pepper – 2 pcs.
Vegetable oil – 100 g
Water – 200 ml.
Soy sauce – 1 tbsp.
Apple cider vinegar – 1 tbsp.
Ginger – 1 tbsp.
Cloves – 3 buds
Sugar – 40 g
Salt – 20 g

Chop the cabbage. Grate the carrots using a Korean snack tool.

Peel the garlic, cut into thin slices.

Wash the chili pepper, dry it, remove the seeds, cut into small pieces.

Place all products in one bowl and mix.

Pour water into a saucepan, add granulated sugar, salt, butter, soy sauce, cloves, ginger. Bring to a boil, add vinegar and remove from heat.

Pour over vegetables, let cool. Place in a salad bowl, sprinkle with green onions.

Sweet dessert with oranges

I tried this recipe recently and really liked it. To my surprise, even my husband said it was delicious. Although he does not like such strange, in his opinion, combinations. True, he called it not a salad, but a dessert. Smiley.

Cabbage – 300 g
Orange – 1 pc.
Vinegar 9% - 1 tbsp.
Vegetable oil – 2 tbsp.
Sugar – 1 tbsp.
Salt – 0.5 tsp.

The stages are identical to all previous ones.

The cabbage was shredded. Sprinkled with spices and pressed slightly.

The orange was cut into pieces. Everything was mixed. Filled with oil and vinegar.

Principles of cooking the right dish

To get a decent taste, you need to follow some simple rules.

Shred the cabbage into thin strips. The young vegetable does not need to be crushed too much, otherwise it will lose its presentation and will not look aesthetically pleasing in the finished dish. A fresh product has enough juice, but if it’s old, then no matter how much you squeeze it, you won’t get a juicy salad.
Vinegar adds a piquant sourness to the finished dish. Can be replaced with lemon juice.
Vegetable oil, sour cream and even mayonnaise are suitable for dressing. I like unrefined butter. It makes the dish richer in taste.
First, sprinkle the cabbage with spices and taste. As soon as we understand that there is enough salt and sugar, mix with the rest of the ingredients and add dressing.

Delicious coleslaws are perfect for any occasion. And they always come to the rescue when guests unexpectedly arrive because of their ease and accessibility.

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White cabbage salad is a traditional and beloved dish that has long been a frequent guest on the table. There are plenty of ways to prepare it! We eat cabbage raw, boil it, fry it, ferment it, and even squeeze the juice... That’s why there are a lot of cabbage salads!

Due to the fact that cabbage can easily be combined with almost all products known to man, you can find (or come up with!) a lot of salad variations. And for the everyday menu, and on the holiday table, as well as for dietary days or for replenishing strength after illness - cabbage can be used in any situation.

It is worth remembering that cabbage is the only product in which the amount of ascorbic acid increases as a result of heat treatment! Those. in a stewed or boiled state, it is more useful than fresh.

Although most well-known and practice-tested salad recipes are prepared from fresh cabbage, the taste and benefits remain quite high. We offer an assortment of traditional and exotic cabbage salads.

How to make white cabbage salad - 15 varieties

Traditional - because it is familiar to everyone, and Slovenian - because it consists of vegetables that are grown in the temperate climatic latitudes of Russia.

Ingredients:

Cabbage - 1 kg;
Carrots - 0.3 kg;
Onion - 1 piece;
Greens (to taste) - 1 bunch;
Salt - 0.5 tsp;
Sugar - 1 tsp;
Vinegar - 1 tbsp;

Preparation:

Peel the cabbage from the outer outer leaves, rinse under running water and finely chop.

Peel the carrots, wash and grate on a Korean (or any other) grater.

Finely chop the greens and onions.

Mix cabbage, carrots, greens in a large container and mash/grind thoroughly with your hands until juice appears. Now leave the food for 30 minutes to allow even more juice to appear. And only then add salt, sugar, olive oil and you can serve it to the table. Bon appetit!

When summer is in full swing, you really want a fresh, crispy and aromatic salad! Cabbage and tomatoes are the perfect tandem. It doesn't take long to cook, but everyone eats it with pleasure.

Ingredients:

Cabbage - 1 kg;
Greens (parsley, dill, cilantro, etc.) - 1 bunch;
Onion - 1 piece;
Apple vinegar - 1 tbsp;
Salt, sugar - to taste;
Sunflower oil - 2-3 tbsp.

Preparation:

Wash the cabbage, dry and chop. Mix with your hands to release the juice and let stand for 15 minutes. If you add salt and sugar at once, the juice will appear faster.

Wash the tomatoes, dry them, cut off the stems and cut into cubes.

Finely chop the greens and onions.

Mix vegetables and herbs and season with vinegar and oil. Now you can serve it to the table!

If you make the quantity of tomatoes large, the salad will turn out even more elegant.

The aroma and bright colors of this salad will make even a sad person smile! These are real summer fireworks!

Ingredients:

Cabbage - 1 kg;
Yellow and red tomatoes - 0.5 kg;
Sweet yellow-red pepper - 3 pcs;
Greens - 1 bunch;
Yalta onion (red) - 1 piece;
Salt/sugar - to taste;
Apple cider vinegar - 1-2 tbsp;
Sunflower oil - 3-4 tbsp.

Preparation:

Wash the white cabbage, remove the top leaves and chop finely.

Add salt/sugar and rub the cabbage with your hands.

Cut the tomatoes into cubes, pepper into strips.

Finely chop the greens and onions.

When the juice comes out in the cabbage, add the rest of the vegetables and herbs to the container, and season the salad with vinegar and oil.

A great addition to this salad would be a cucumber.

When cutting sweet peppers, try to point the knife not perpendicularly, but at an angle to the surface of the pepper. This way the cut is wider and there is more pulp, which means the aroma and taste of the pepper is more pronounced.

In Korean, housewives can cook not only carrots, but also cabbage. By the way, there is also a place for carrots in this salad.

Ingredients:

Cabbage - 1 kg;
Carrots - 0.5 kg;
Sugar - 100 g;
Sunflower oil - 100g;
Salt - 1.5 tbsp;
Water - 100 g;
Ground red pepper - 1 tsp;
Coriander - 1 tsp;
Vinegar essence (70%) - 2 tbsp.

Preparation:

Cut the prepared cabbage into 2x2 cm squares.

Grate the carrots on a Korean grater.

Mix water + salt + sugar + olive oil + spices in a container and bring almost to a boil.

In a wide saucepan, place alternating layers: cabbage - carrots and pour the prepared marinade over each layer. When all the cabbage has been used, cover with a clean plate and put under pressure (you can use a bolon with water).

Leave it overnight - and by morning the Korean-style kaputa is ready!

Cabbage salad according to this recipe is a godsend for the thrifty housewife! There is nothing foreign here - just a standard set of ingredients for sauerkraut. But…

Ingredients:

Cabbage - 3 kg;
Carrots - 1 kg;
Sweet pepper - the more, the tastier!
Water - 1 l;
Salt - 1.5 tbsp;
Sugar - 1 tbsp.;
Sunflower oil - 1 tbsp.;
Vinegar - 2/3 cup;
Cumin - 1 tbsp.

Preparation:

Chop the cabbage, grate the carrots, cut the pepper into rings. Mix all vegetables in a container and add cumin.

Boil water separately, add salt, sugar, butter. When the brine boils again, remove the gas and pour in vinegar.

Place the cabbage mixture tightly in a container and periodically pour hot brine over it. Place a weight on a plate on top. The cabbage will be ready when the brine has cooled completely!

The minimum components of this salad do not spoil its rich taste and benefits at all!

Ingredients:

Cabbage - 2.5 kg;
Beetroot - up to 1 kg;
Hot pepper - 1-2 pcs;
Salt - 1 tbsp;
Vinegar (9%) - 1 tbsp.

Preparation:

Cut the head of cabbage into 4-5 pieces along the stalk. Carefully cut off the stalk, but do not separate the cabbage into leaves.

Cut the beets into strips, the pepper into rings.

Do not select the seeds in the pepper - they contain the maximum aroma and taste!

Place all the vegetables in an enamel (not metal!) pan.

Boil 1.5 liters of water with salt, pour in vinegar and immediately (!) remove from heat. Pour almost boiling marinade over the vegetables, cover with a plate and put on pressure (bolon with water). Keep the cabbage for up to 4 days at room temperature - and you're done!

Cabbage has always been famous for its ability to nourish the body and at the same time remove all unnecessary substances (waste, toxins, etc.). While on a diet, this is an indispensable product. How to please yourself with a tasty and low-calorie salad - see here:

Ingredients:

Cabbage - 300 g;
Fresh cucumber - 200 g;
Green onions - 1 small bunch;
1 can of canned corn;
Sunflower oil - 2 tbsp;
Vinegar - 1 tbsp;
Salt - to taste.

Preparation:

Finely chop the cabbage, mash it well, season with vinegar and salt and leave to marinate.

Chop the cucumber and onion.

Mix all the vegetables, herbs, add canned corn and season with oil.

Cabbage is a universal product and goes with almost everything. You can easily please your guests with an amazing salad if you prepare this:

Ingredients:

Cabbage - 300 g;
Smoked sausage - 200 g;
Onion - 1 piece;
Mayonnaise - 4-5 tbsp.

Preparation:

Chop the cabbage, cut the sausage into strips, finely chop the onion.

Mix everything and season with mayonnaise.

It is advisable to let this salad stand for 30 minutes in the refrigerator - this will make the taste more intense.

Actually, Peking cabbage is white cabbage, only with more delicate leaves. That is why it is more often used in preparing salads and gives dishes a delicate, refined taste.

Ingredients:

Cabbage - 1 kg;
Smoked sausage without lard - 200 g;
Eggs - 3 pcs;
Sour cream and mayonnaise - 3 tbsp each.

Preparation:

Chop the cabbage, removing the dense parts of the stems from the leaves.

Boil and chop the eggs.

Cut the sausage into small slices.

Mix everything and season with sour cream and mayonnaise sauce. You can add salt to taste.

This is a classic Chinese cabbage salad. The recipe can be supplemented with canned corn or green peas, crab sticks, canned pineapple, fresh cucumber and other delights.

We prepare an exotic Chinese salad from familiar products!

Ingredients:

Peking cabbage - 200g;
Green onions - several feathers;
Raw eggs - 3 pcs;
Ham (or boiled meat) - 200g;
Cucumber - 150g;
Chili pepper - 1 piece;
Soy sauce - 3 tbsp;
Sesame oil - 2 tbsp.
Lemon juice - 2 tbsp;
Sugar - 1 tbsp;
Roasted sesame seeds - 1 tbsp.

Preparation:

You need to start by preparing special Chinese pancakes: beat the egg with salt and pour into a heated and oiled frying pan. Fry on both sides. 3 eggs should make 3 pancakes.

Cut cabbage, cucumber, pepper, ham into strips.

Place the pancakes on top of each other and roll them into a roll, and then from the end we begin to cut the roll into thin strips.

The salad looks quite original and unusual precisely due to the rules for cutting the ingredients. You need to try to cut everything into thin strips.

Sauce: mix soy sauce, sesame oil, lemon juice, sugar (until completely dissolved).

Pour the sauce over the salad and mix well. Add sesame seeds and mix again.

Place the prepared salad on a flat plate and sprinkle sesame seeds on top. Bon appetit!

This salad takes 10 minutes to prepare and looks quite beautiful on the table.

Ingredients:

Cabbage - 0.5 kg;
Carrots - 1 piece;
Canned green peas - 0.5 cans;
Egg - 2-3 pcs;
Dill and ground black pepper - to taste;
Mayonnaise.

Preparation:

Chop the cabbage, cut the carrots into strips, boil the eggs and chop finely, chop the greens finely.

Mix everything, add mayonnaise, pepper, canned peas.

Mushrooms are a special plant product. In terms of calorie content, they are not terrible even for a diet menu, and in terms of their ability to saturate the body with vital microelements, mushrooms have no analogues even in meat.

Ingredients:

White cabbage - 500 g;
Carrots - 1 piece;
Mushrooms - 500g;
Pickled onion - 100g;
Apple cider vinegar - 2-3 tbsp;
Sunflower oil (for frying mushrooms);
Greens, salt, ground black pepper - to taste;
Sour cream for dressing - 3-4 tbsp.

Preparation:

Prepare the cabbage (peel the outer leaves, wash, dry) and chop into small shavings.

Also cut the carrots into thin strips (it is ideal to use a grater for Korean carrots).

Peel the onion, cut into thin strips and pour over boiling water. Leave for 10 minutes, then drain the water and add 2-3 tbsp. apple cider vinegar for marinating. The onion will be ready in 30 minutes.

Peel the mushrooms, cut into thin strips and fry in vegetable oil until golden brown. Gently squeeze out the remaining oil through a colander and cool the mushrooms.

Mix all the ingredients of this salad and season with sour cream. Leave in the cold for 1-2 hours to soak, garnish with herbs and serve.

For this recipe, the cabbage must be prepared in advance. About a day in advance, it is marinated using any quick fermentation method. This will give the salad a refined taste with sourness.

Ingredients:

Cabbage - 500g;
Carrots and onions - 1 piece each;
Sunflower oil, vinegar - for pickling cabbage;
Sunflower oil - for frying mushrooms and salad dressing;
Herbs, spices, salt, sugar - to taste.

Preparation:

Prepare cabbage with carrots and onions by hot fermentation, strain off the brine.

Peel, chop finely and fry the mushrooms. Drain off the remaining oil.

Mix all the vegetables, add aromatic herbs and season with sunflower oil.

It is the dressing that gives this salad a special taste: it makes it both simple and festively beautiful.

This salad is simply incredibly spicy and aromatic. In a word - an overseas delicacy!

Ingredients:

Cabbage - 500g;
Eggplants - 300g;
Carrots and onions - 1 piece each;
Sweet pepper - 300g;
Hot pepper - 1 piece (optional, of course);
Garlic - 3-4 cloves;
Greens (dill) - 1 bunch;
Sunflower oil for frying - 3-4 tbsp;
Mayonnaise - 3-4 tbsp.

Preparation:

Boil (or bake in the oven) eggplants and carrots. Let cool and cut into cubes.

Chop the cabbage and rub with your hands until the juice appears.

Cut sweet and bitter peppers into thin half rings.

Cut the garlic into small cubes (do not crush through the garlic!).

Now mix everything and add mayonnaise. Bon appetit!

It is not advisable to add salt to this salad: this way the original taste of baked vegetables and herbs is lost.

White and inexpressive-looking cabbage is completely transformed when you mix it in a salad with orange slices. And what an indescribable aroma it will be!

Ingredients:

Cabbage - 0.5 kg;
Orange - 1 large;
Greens (optional) - 1 large bunch;
Green onion feathers - 3-4 pcs;
Olive oil - 3-4 tbsp;
Apple cider vinegar - 2 tbsp;
Salt (to taste).

Preparation:

Chop the cabbage and mash lightly.

Peel the orange and cut into 1x1 cm cubes.

Finely chop the greens and green onions.

In a separate bowl, mix olive oil and vinegar.

Mix everything and season with the resulting sauce. If desired, you can add a little salt or pepper.

The highlight of this salad is that the “New Year’s” taste of orange goes well with summer aromatic greens!

gimmesomeoven.com

Ingredients

¼ medium head of cabbage;
1 large carrot;
½ bunch of green onions;
150 g Greek yogurt;
1 tablespoon lemon juice;
2 tablespoons apple cider vinegar;
1 teaspoon mustard;
salt - to taste;

Preparation

Shred the cabbage. Grate the carrots and finely chop the onion. Place all ingredients in a salad bowl.

Mix yogurt, lemon juice, vinegar, honey, mustard, salt and pepper until smooth. Pour this dressing over the salad and mix thoroughly.

2. Salad of fresh cabbage, sausage and green peas

Ingredients

¼ medium head of cabbage;
200 g sausage or ham;
200 g canned green peas;
2 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste.

Preparation

Cut the cabbage and sausage into thin strips. Add peas, mayonnaise, salt and pepper to them and mix thoroughly.

3. Salad with cabbage, chicken, avocado, mango and bell pepper

gimmesomeoven.com

Ingredients

⅛ medium head of red cabbage;
350–400 g boiled;
1 avocado;
1 mango;
1 red bell pepper;
1 large carrot;
1 bunch of parsley;
½ bunch of green onions;
a handful of cashews or peanuts;
120 g;
2–3 tablespoons of hot water;
2 tablespoons rice vinegar;
2 tablespoons soy vinegar;
2 tablespoons of liquid honey;
¼ teaspoon sesame oil - optional;
juice of 1 lime;
a pinch of ground red pepper.

Preparation

Chop the cabbage, cut the chicken into pieces, and the peeled avocados, mangoes and peppers into small strips or cubes. Grate the carrots using a Korean carrot grater. Chop the herbs and nuts. Combine these ingredients.

Mix peanut butter, water, vinegar, honey, oil, lime juice and pepper until smooth and pour the dressing over the salad.

thespruceeats.com

Ingredients

2–3 large green apples;
240 ml water;
6 tablespoons lemon juice;
½ medium head of cabbage;
1 tablespoon ;
2 tablespoons sugar;
several sprigs of thyme;
1 teaspoon of cumin seeds;
salt - to taste;
2 tablespoons vegetable oil;
120 g mayonnaise;
½ bunch of parsley.

Preparation

Peel the apples, remove the cores and cut the fruit in half. Cut each half into thin semicircular slices. Transfer apples to a plastic or glass bowl. Add water and 4 tablespoons of lemon juice to them and leave for 15 minutes.

Finely chop the cabbage. Mix mustard, sugar, chopped thyme, cumin, salt, remaining lemon juice, butter and mayonnaise.

Place cabbage, apples and chopped parsley in a salad bowl. Add mayonnaise dressing and mix well.

101cookbooks.com

Ingredients

150–200 g raw peanuts;
¼ medium fork white cabbage;
¼ medium head of red cabbage;
300 g cherry tomatoes;
1 bunch of parsley;
4 tablespoons lime juice;
2 tablespoons olive oil;
salt - to taste;
1-2 teaspoons honey.

Preparation

Place the peanuts in a preheated frying pan and fry, turning occasionally, for 5-10 minutes until golden brown. Chop the cabbage, cut the cherry tomatoes in half and chop the parsley.

Combine lime juice, oil, salt and honey. Place vegetables and herbs in a salad bowl, pour over the dressing and stir. Sprinkle the salad with nuts before serving.

6. Fresh cabbage and smoked cheese salad

Ingredients

¼ medium head of cabbage;
2–3 cloves of garlic;
150 g smoked cheese;
150 g.

Preparation

Chop the cabbage and chop the garlic. Cut the cheese into thin strips or grate it on a coarse grater. Mix all ingredients and season with mayonnaise.

Place the finished salad in the refrigerator for a couple of hours. Or better yet, at night.

deliciousmeetshealthy.com

Ingredients

1 large cucumber;
¼ medium head of cabbage;
¼ medium head of broccoli;
150 g grapes;
juice of 1 lemon;
1–2 tablespoons olive oil;
salt - to taste;
ground black pepper - to taste.

Preparation

Peel the avocado and cut in half lengthwise. Cut one half and peeled cucumber into thin slices. Chop the cabbage and separate the broccoli into florets. Place ingredients in a bowl and add whole grapes.

Mash the other half of the avocado with a fork and combine with lemon juice, oil, salt and pepper. Pour the dressing over the salad and toss to combine.

recipeler.com

Ingredients

¼ medium head of cabbage;
1 medium carrot;
250–300 g canned pineapples;
3–4 tablespoons of mayonnaise;
2 teaspoons sugar;
4 teaspoons white wine vinegar.

Preparation

Chop the cabbage and grate the carrots on a coarse grater. Add pineapple cubes to the vegetables. Mix mayonnaise, sugar and vinegar and season the salad with this mixture.

povar.ru

Ingredients

½ medium head of cabbage;
2–3 medium cucumbers;
1 onion;
½ bunch of dill;
250 g canned corn;
200 g crab sticks;
2–3 tablespoons of mayonnaise;
salt - to taste.

Preparation

Cut the cabbage into small thin strips, the cucumbers into half circles, and the onion into small cubes. Add chopped herbs, corn and diced crab sticks to the vegetables. Add mayonnaise and salt and stir.

eatingwell.com

Ingredients

6 celery stalks;
2 medium red onions;
2 large carrots;
½ medium head of cabbage;
60 ml red wine vinegar;
170 g mayonnaise;
150 g;
salt - to taste;
ground black pepper - to taste.

Preparation

Cut the celery into small slices and the onion into thin half rings. Grate the carrots on a coarse grater. Shred the cabbage.

Mix vinegar, mayonnaise, crumbled cheese, salt and pepper. Season the vegetables with the cheese mixture and refrigerate for an hour.

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