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. This could be bell peppers, 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: Caesar salad with shrimp – 5 recipes + salad dressing

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 the top leaves from the cabbage 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: Salad with red fish – 13 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 of 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, into thin strips. 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.

Good day to all!

Today I want to offer you an interesting recipe for a salad of fresh cabbage and carrots with vinegar, just like in the canteen. It is well known and loved by many from the Soviet past, but even now it is often served in cafes and other catering establishments. Frankly, we order it from time to time. And what? The salad is light, juicy, inexpensive, which is also important, and at the same time surprisingly tasty. In addition, it is low in calories, rich in fiber and tartronic acid, which promote weight loss.

Now the question is small - how to prepare such a wonderful vitamin salad? Many of you will now smile and say: “Me too, Newton’s binomial, it’s just cabbage and carrots, what can I think? Cut and eat!” To be honest, I used to think so too. And I not only thought, but also prepared cabbage salad with enviable consistency, trying to achieve perfection in this matter. I really wanted the dish to turn out exactly like in the canteens.

It’s not that I’m tormented by nostalgia for the recent past, it’s just that this is the version of salad that our family loves the most. But for some reason it didn’t work out for me. It looks like a delicious cabbage salad, with carrots, with vinegar, everything is as it should be, but not like that! And when we next ordered this salad in a cafe, I looked at it almost under a microscope and tasted it, rolling my eyes to the sky, trying to determine the secret ingredient. But the secret, alas, was never given.

Until heaven took pity on me and sent me its angel in the person of a pleasant waitress from our favorite cafe, where we often go. And when my husband and I were once again discussing the salad, thinking about the topic: “What is the power, brother?”, this sweet girl, putting away the dishes, said one magic phrase. And today I will definitely share with you this secret and some others. Therefore, I’ll put aside the ranting and nostalgia and proceed directly to our recipe! "It is high time!" - you will say and you will be right.

Recipe for a delicious cabbage salad with carrots “like in a cafeteria”

So, to prepare cabbage salad with carrots, as in canteens, you will need:

• 600-700 g white cabbage (1 medium fork)
• 2 pcs. medium sized carrots
• 4 tbsp. l. vinegar 3%
• 2 tbsp. l. vegetable oil
• 6 g salt (about 1 heaping teaspoon)
• 1 tbsp. l. granulated sugar (without slide)
• Fresh herbs – dill, parsley

How to cook

First of all, let's deal with the cabbage. Rinse it well, remove the top frayed leaves, and wash again.

Now we will shred. One of the little secrets of a delicious cabbage salad is the thinnest and evenest shredder possible. If you have a steady hand and a sharp knife, then achieving this result will not be difficult. But it’s even better if you have a special device for cutting vegetables. In short, thinly slice the cabbage in any way convenient for you. The finer you chop, the better the cabbage salad will be saturated with the marinade and will look like a real “canteen salad”.

Then take an enamel pan and pour the shredded cabbage into it. Why exactly enameled? And here we just come to the mysterious magic phrase of the Waitress Fairy. It turns out that this is one of the main secrets of our recipe - the chopped cabbage must be slightly warmed in the marinade. Do not stew, do not fry, but warm up.

How will we do this? First, pour the required amount of salt into the pan with cabbage. The finer the grind, the better. If the white cabbage vegetable is not in its first youth and is too tough, you can mash the cabbage a little with your hands, rubbing it with salt. If the cabbage is fresh and young, then do not overdo it, otherwise it will turn out too soft, losing its tempting “crunchiness”.

Then measure out the required number of tablespoons of vinegar and pour it into the pan. It is better to take regular table vinegar. But if you want to make the salad as healthy as possible, you can easily replace it with apple or even rice. If you have 9% vinegar, then you first need to dilute it with water in the required proportions: for 1 tablespoon of vinegar - 2 tablespoons of drinking water. You can also mix the salt and vinegar in advance and only then pour it all into the pan with the cabbage.

Mix the cabbage and vinegar thoroughly. Then place on the stove over very low heat and, stirring constantly, heat for a minute or two. The younger the cabbage, the less it needs to be heated. When the cabbage begins to slowly settle to the bottom, it’s time to turn off the heat. Let the pan sit on the stove for a little longer, gradually cooling. At the same time, the cabbage will settle a little more, after which it can be transferred to a separate bowl for the salad.

In the meantime, let's take care of the carrots. To make everything as tasty and healthy as possible, try to avoid limp and pale-colored root vegetables. Better take a bright and juicy carrot. Wash it, rubbing it with a brush, clean it, wash it again. Now cut into thin strips or grate. A shredder with special attachments can also be very useful here and make the task easier for you. Add the chopped carrots to the cabbage and stir.

Now we need to season our salad. Add sugar and vegetable oil. Try it: maybe something is missing? Perhaps it needs some additional salt. Mix everything well. By the way, about the oil. It is better to give preference to odorless vegetable oil. To get “that same salad”, it is better to take the well-known sunflower oil to us all. But in the future, when you get better at it, you can experiment. For example, season the salad with olive oil, especially extra virgin olive oil. Or a mixture of sunflower and olive oils.

ON A NOTE

Pumpkin seed oil will give the salad a pleasant nutty flavor. You can also season the dish with spices to taste - for example, ground black pepper, as well as ground red pepper (literally on the tip of a knife). Allspice and nutmeg have worked well in combination with cabbage. And be sure to sprinkle the salad with washed and finely chopped fresh herbs - dill, parsley, you can add green onions.

Mix everything well again and refrigerate for at least half an hour, or even better, an hour or two. After standing in the cold and soaking properly, it will turn out exactly as it should!

If a lot of excess liquid forms in the salad, carefully drain it.

Shredding accessories

My husband once gave me an excellent shredder with attachments. At first I wanted to be offended. We girls prefer more romantic gifts, rather than something economically useful with the subtext: “Woman, your place is in the kitchen!” But, since it was not March 8 or a birthday, I decided not to be offended - and I did the right thing.

I later appreciated all the benefits of this wonderful device more than once. After all, with the help of different attachments you can finely chop cabbage, carrots, onions, cucumbers, tomatoes and other vegetables, as well as fruits. This device has made my life much easier. Of course, we also have a food processor with different attachments, including one for shredding. But, you see, one thought - that it needs to be taken out, assembled, then after the process everything is washed, dried, and assembled again - brings all the enthusiasm to naught. A small compact device is always at hand, easy to clean and dry, and that’s its beauty.

Take care of your figure!

If you care about your figure, prepare this salad more often and accompany it with every meal. Or eat it solo. The results won't keep you waiting long. It's nice to note that, compared to other dietary products, this is not a dish that is eaten through force. A freshly prepared salad disappears from the table very quickly; you can eat a lot of it and not even notice it.

There is no shame in serving such a salad for a holiday, especially since it goes well with heavy meat dishes and promotes their better absorption. And how well it goes with cold vodka, providing significant competition to the well-known pickled cucumber! Men will like it. The main thing here is to drink less and eat more often, and no one is in danger of a severe hangover.

The fiber in cabbage will help you get rid of toxins and waste, the next day you won’t have a headache, and your soul won’t be tormented by painful thoughts and memories of what you did yesterday at the holiday. Therefore, if you are invited to visit with all the consequences that come from this, try to sit closer to the cabbage salad. And if the celebration is planned in a cafe or restaurant, be sure to order yourself this salad, wonderful in all respects.

But what if the owners showed amazing insensitivity and did not include this healthy dish on the menu? Then make your own salad and eat a few spoonfuls before leaving the house. This is not difficult, especially since you almost always have the necessary products in the refrigerator.

This recipe is the basis of our salad. But you can always diversify it by adding various vegetables, fruits or berries according to the season. For example, chopped fresh cucumbers or bell peppers, grated apple, chopped garlic, onions, walnuts. Cranberries, viburnum, lingonberries, pickled apples and pickles, and pickled mushrooms will add piquant notes to the salad.

But these are all variations on a theme. And you already know the basic authentic recipe for fresh cabbage and carrot salad with vinegar, just like in a canteen. In addition, it can be served not only as a separate dish, but also used as an additional filling in homemade hamburgers, shawarma, and thin Armenian lavash rolls. Try it, prepare this delicious juicy dish, you will not be disappointed! Bon appetit and new culinary achievements!

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Cabbage salad with carrots like in the canteen - the best recipes from childhood

Cabbage salad with carrots, just like in a cafeteria, is prepared very quickly, and not only the traditional recipe for preparing this vitamin-packed dish, but also its variants, with and without vinegar, with bell pepper, garlic and other ingredients, have long become a favorite, while the calorie content of the snack is not increases, making it useful for dietary nutrition...

Cabbage salad with carrots like in the cafeteria - the most popular recipe

Surely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins.
The dish is universal and can be served with any side dish.

There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.

Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:

• Finely shredded cabbage – 500 g
• Carrots – 1 pc.
• Salt – 1 teaspoon, not heaped
• Sugar – 1 tablespoon, not heaped
• Vinegar 3% – 4 tablespoons
• Vegetable oil (sunflower, olive, corn) – 2 tablespoons.

Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.

chop the cabbage

Remove the cabbage from the heat and let it cool, and peel the carrots and grate them on a coarse grater, or use a grater to prepare carrots according to the Korean recipe - add the grated vegetable to the cabbage.

Mix the vegetables well, season with sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We put the finished dish in a cold place for several hours, then serve it on the table as a side dish for any dish.

Vitamin cabbage salad with garlic

Spicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of ingredients to give it a piquant, spicy taste. So, we need:

• Cabbage – 300 g
• Carrots – 1 pc.
• Onion (it is better to take red salad) – 1 pc.
• Garlic – 3 cloves
• Vinegar 9% – 1 teaspoon
• Vegetable oil – 4 tablespoons
• Sand – 2 teaspoons
• Salt - depending on your taste preferences.

To prepare a cabbage salad with carrots as in the cafeteria, cut the vegetables in the same way as in the first recipe - chop the main ingredient into small pieces, three carrots on a regular grater, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze out using a garlic press.

We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!

Recipe without vinegar

Most cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:

• Half a head of cabbage
• Carrot – 1 pc.
• Half a lemon
• Oil – 4 tablespoons
• Salt according to taste preference
• Ground black pepper - on the tip of a teaspoon.

Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.

Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and it will be appreciated by those who prefer a healthy diet and watch their figure.

Cooking secrets and tricks

To make your favorite salad, the taste of which you have known since childhood, especially tasty, experienced housewives and professional chefs recommend the following:

• After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
• Don’t forget about external aesthetics - for beauty, you can add an apple, grated on a coarse grater, multi-colored bell peppers, cut into strips or cubes, to any cabbage salad recipe;
• Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
• Dress the salad mainly with natural substances - sour cream or olive oil, and do not use mayonnaise for dressing - the benefits for the body will be lost;
• As a side dish, the salad is perfect for any meat dish, but in this case you should opt for lean types of meat - chicken fillet, beef;
• The combination of cabbage salad with fish dishes and seafood food will be unsuccessful;
• If you want to add some zest to your cabbage salad, add a handful of crushed nuts to it, it can be regular hazelnuts, walnuts or almonds.

As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the canteen of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!

To prepare cabbage salad with carrots and onions, it is better to take fresh, young vegetables. Old cabbage with hard leaves and yellowed stalks is absolutely not suitable. Unless you are going to salt or marinate it for a long time.

The five most commonly used ingredients in cabbage salad recipes with carrots and vinegar:

But if you need a salad right now, you don’t have time to run around looking for something more suitable in the store, you can use little tricks.

So, how to make cabbage in a salad softer and juicier.

The option that many people advise: thinly slice and mash with your hands - does not always save. More precisely, in most cases it does not work at all in salads. You can even beat the leaves with a masher, it won’t help. But here is an original and, most importantly, simple and proven method. White cabbage... grated, like carrots. And the result will be amazing, you won’t believe how amazing it is.

Another way: pour boiling water over the cabbage, being careful not to cook the leaves. She softens.

As for other types of cabbage: cauliflower, broccoli - few people in Russia add them to such dishes. Plus the first one needs to be cooked, just like the second one at times. And salad varieties of this vegetable are already tender.

Five of the fastest recipes for cabbage, carrots and vinegar salad:

The simplest preparation: grate both ingredients, mix, sprinkle with vinegar, let stand for some time (will be indicated in the recipe) and serve. Also added: bell pepper, onion, vegetable oil.

Cabbage salad with carrots is a dish that will perfectly complement both lunch and dinner. For a holiday table, it is, of course, rustic. But for a quiet family feast - just right! No vinegar or harmful mayonnaise or other untested store-bought 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 photos step by step

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

2. Peel and grate the carrots using a grater with large holes. You can grate it finely, but the orange straws of the vegetable will get lost in the cabbage jungle.

3. Squeeze all the juice out of half a lemon. If lemon seeds suddenly fall into the salad, they should be removed. It is unlikely that they will appeal to someone who suddenly migrates from the salad bowl to the plate. The remaining zest and pulp are not needed. It is better to use them in some baked goods.

4. Add salt and pepper to the vegetables. Here the proportions can be adjusted to suit your tastes. It's better to add a little salt and pepper. After taking the sample, no one will forbid you to add more.

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

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