Cabbage and carrots are vegetables that are available all year round. They are inexpensive and healthy, so a salad of fresh cabbage and carrots can be prepared almost every day. To diversify the diet, you can add other vegetables to the salad, and you can also experiment with dressings.

Making cabbage salad with carrots is easy. Most delicious option lettuce is obtained from young vegetables, but, in principle, this appetizer can be prepared throughout the year.

Cabbage for salad should be cleaned 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 additional processing it is not required. But vegetables of winter varieties need to be rubbed with salt with your hands so that the cabbage becomes softer.

Carrots need to be peeled and washed well. It is best to grind the root crop on a grater with medium-sized holes.

In addition to the main components, other vegetables can be added to the salad. It could be bell pepper, fresh cucumbers, canned corn and peas.

It is very important to prepare delicious dressing. Most often, this salad is seasoned with vegetable oil with vinegar and sugar. But you can use mayonnaise or sour cream-based sauces.

Interesting facts: only 100 gr. cabbage salad provide 60% of the daily requirement of an adult in vitamin C. In addition, the leafy vegetable contains a rare vitamin U, which prevents the development of diseases of the stomach and intestines.

Salad of fresh cabbage and carrots "Like in the dining room" with vinegar

Many have memories of what delicious cabbage salad 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 of vinegar (9%);
• 1 tablespoon of sugar;
• salt to taste.

Slice the cabbage thinly and place in a bowl. Sprinkle a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half of the indicated amount). Put the pot on the stove on low heat. Warm up stirring frequently. It is not necessary 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 indicated rate, but about half), mix and put the dishes with the salad in the refrigerator for at least an hour.

Read also: Canned Pineapple Salad - 12 Recipes

Then we take out the dishes and try our salad. At this stage, add sugar, vinegar and salt to your liking. As soon as the taste seems harmonious to you, season the salad with vegetable oil. Ready!

Cabbage-carrot salad with bell pepper

Cabbage salad with bell pepper and, despite the simplicity of preparation and composition, is very tasty. This recipe is good because you can make a lot of salad at once, it keeps well in the refrigerator for several weeks without losing its taste.

• 1 kg of white cabbage;
• 1 onion;
• 2 carrots;
• 1 large bell pepper, preferably red.

Refueling:

• 100 ml of vegetable oil;
• 50 ml of vinegar (9%);
• 1 tablespoon salt (no top)
• 3 tablespoons of sugar.

We prepare vegetables. Remove the top leaves from the cabbage and chop finely. We rub the peeled carrots with a narrow straw. Cut the bell pepper freed from seeds in the same way. We cut the onion very thinly - into halves or quarters of rings.

In a separate bowl, mix the oil with vinegar, salt and sugar. We try the resulting filling and, if necessary, adjust the amount of ingredients to taste.

Mix vegetables, pour dressing over them. Let stand for two hours room temperature. After that, the salad can be served. Since there is a lot of salad, put the rest 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 apple sweet and sour taste;
• 2 stalks of green onions;
• a small bunch of parsley;
• 3 tablespoons of vegetable oil;
• 2 tablespoons of apple cider vinegar;
• 1 tablespoon of sugar;
• 0.5 teaspoon salt.

We remove the upper leaves from the cabbage, finely chop. Put in a bowl, salt and grind with your hands. If desired, you can pepper.

Advice! The amount of salt, sugar and vinegar is approximate, prepare the filling to your taste.

Cut the peeled carrots thinly, and even better, grate for cooking Korean salads. Similarly, we rub an apple, freed from seeds. finely chopped green onion and parsley. Mix vegetables and herbs. In a small amount of water, stir sugar and vinegar, pour this dressing into the salad, mix. It remains to season the vegetables with oil, and the salad is ready.

Cabbage-carrot salad with mayonnaise and garlic

Carrot salad with mayonnaise is prepared in a matter of minutes and it turns out very tasty.

• 300 gr. white cabbage
• 1 carrot;
• 0.5 bell pepper pod (optional, optional);
• 2-3 stalks of green onions;
• salt, pepper to taste;
• 3 tablespoons of mayonnaise.

We prepare vegetables. Remove the top leaves from the cabbage and chop finely. The thinner the cabbage is cut, the tastier the salad will be. Peel the carrots and grate into not too large strips. Cut the bell pepper into strips.

Put the cabbage in a bowl, sprinkle with salt and pepper, grind with your hands. Then add carrots and bell pepper. Cut the green onion into small rings and add to the vegetables. It remains only to season the salad with mayonnaise and you can serve it to the table.

Read also: Caesar salad with chicken and croutons - 5 recipes

Cabbage and carrot salad with fresh cucumber

Cabbage salad with cucumbers is a great option for an everyday snack. The salad is tasty, healthy and very easy to prepare.

• 300 gr. cabbage;
• 1 cucumber;
• 3-4 radishes;
• 1 carrot;
• 40 ml of vegetable oil;
• 2-3 stalks of green onions;
• several sprigs of parsley;
• salt, ground pepper taste;
• lemon juice and sugar to taste.

Shred the cabbage, peeled from the top leaves, very thinly. Put in a bowl. Add some salt and rub with your hands. We rub the carrots on a grater. Cut the cucumber in half lengthwise, then chop across the thin halves of the circles.

Cut the radish into thin circles. We laugh all the vegetables. We pepper the salad. Add a pinch of sugar and pour lemon juice to taste. We dress 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 to a meat dish.

• 300 gr. white cabbage;
• 1 small onion (preferably red);
• 1 clove of garlic;
• 1 beet (raw);
• 1 carrot;
• salt, seasoning "Mixture of peppers" to taste;
• 1-2 teaspoons of sugar;
• 1 tablespoon of vegetable oil;
• 1-2 teaspoons of apple cider vinegar;
• green onions and parsley - for decoration.

Chop the cabbage, peeled from the top leaves, into thin strips. We clean fresh beets and carrots and rub them with thin straws. We mix vegetables, adding very thin, translucent half rings of onion and garlic passed through a press.

Mix vegetables, salt and pepper. Season with vinegar and sugar to taste. Mix and pour vegetable oil. Garnish with finely chopped onions and a sprig of parsley.

Cabbage and carrot salad with green peas

A light snack salad of cabbage, carrots and peas is prepared in just five minutes.

• 300 gr. cabbage;
• 1 carrot;
• 150 gr. green peas;
• 0.5 lemon;
• 0.5 teaspoon of sugar;
• 4 tablespoons of vegetable oil;
• salt to taste.

Finely shred white cabbage, grind with the addition of salt and granulated sugar. We clean the carrots and three, using a grater with an average hole size. Drain the liquid from the peas and add to the vegetables.

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Cabbage salad with carrots as in the dining room - best recipes from childhood

We will need:

• White cabbage - 300-400 g
• Carrot - 1 pc.
• Apple - 1 pc. (sour varieties)

For refueling:

• Sunflower oil - 2 tbsp. spoons
• Vinegar - 1 teaspoon
  (can be replaced lemon juice 1-1.5 teaspoons)
• Sugar - 1/2 teaspoon
• Pepper (ground) - to taste

What could be a better addition to a hearty dinner than a light one? vegetable salad ik? Cabbage and carrot salad is a godsend for any housewife. Firstly, it is quickly prepared, secondly, to make it, you do not need cooking experience and special skill, and thirdly, it is light and healthy for the body.

Cabbage and carrot salad is not in vain called vitamin. Due to the fact that vegetables do not undergo heat treatment, they retain in their original form all the vitamins that nature has awarded them. Namely - vitamins of groups B, PP, A, E, C and others.

The apple, which is part of the salad, makes it taste unusual, and the original dressing adds spice.

Preparation of vitamin salad from cabbage and carrots:

1. Grate the carrots on a coarse grater, you can use long strips, like a Korean carrot.



2. Peel the apple from the skin and remove the middle. Grate on a coarse grater.



3. Prepare the dressing. Connect sunflower oil, vinegar (lemon juice), sugar, pepper, salt.



4. Mix all ingredients: cabbage, carrot and apple. Pour dressing over. Vitamin salad of fresh cabbage and carrots is ready.

Cabbage salad with carrots is very easy to prepare, tasty snack from the category "to hastily". It is very convenient to prepare such a fresh salad for lunch or dinner, when there is not as much time as we would like. Yes and by palatability such an appetizer is not much inferior to dishes prepared from more expensive or gourmet products.
A small culinary secret of the recipe: the ingredients include Korean-style carrots, which gives it some piquancy and spiciness, so the salad turns out juicy and tasty. Cabbage for salad is also better to use fresh - "young", crispy. An excellent addition to the appetizer would be parsley or dill, fragrant spices or pumpkin seeds, but this can already be decided based on your taste preferences and capabilities.
Another plus: the finished dish can be immediately put on the table or vice versa, let it stand in a cool place, and then serve chilled. So, we are preparing cabbage salad with carrots according to the proposed recipe.

Cabbage salad "Piquant" with Korean carrots

how to cook cabbage salad with carrots in Korean

Ingredients:

• young cabbage - 250-300 g,
• carrots in Korean - 200 g,
• onion - 1 piece,
• parsley greens - to taste,
• mayonnaise - 2-3 tablespoons,
• pumpkin seeds - for serving.

Cooking process:

To begin with, let's deal with parsley, or rather, its preparation. Parsley should be washed and dried on a paper towel. Then cut off the branches, and finely chop the leaves. Place the greens in a salad mixing bowl.

Cabbage (I recommend taking young and juicy), finely chop and add to the salad bowl to the greens. In extreme cases, if there is no young cabbage, you can use any, only after shredding it needs to be slightly mashed so that it starts up the juice and is not tough.

Peel the onion, finely chop and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallot, green, etc. I took the usual onion.

Drain liquid from carrots. If it is chopped into long strips, cut and add to the salad bowl.

Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce to it.

That's how easy and quick to prepare a simple cabbage salad. When serving, the salad can be sprinkled with pumpkin seeds. Lightly fry in a dry frying pan first. You can also use sesame seeds or flax seeds instead of pumpkin seeds. Or you can just serve a salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.

I really hope that you will like and use my recipe for cabbage salad with carrots in Korean.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

White cabbage, Beijing, color, broccoli or purple - any kind of famous garden crop is useful. Do you want to keep her vitamins, diversify the menu, join a healthy diet? Learn cooking recipes dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help to give the dish original taste.

cabbage and carrot salad recipes

The “champion” in terms of the number of variations in the preparation of a vitamin snack is considered to be a white head. The leaves of this vegetable crop hold the secret of longevity, because they contain vitamin C. Any kind of two-year-old plant is a source of macro- and microelements, so a fresh cabbage and carrot salad recipe for people who watch weight is indispensable when there is a need to enrich diet food delicious low calorie meals.

You can prepare a vitamin snack all year round: the most useful is obtained from young freshly picked fruits, spicy or original - from canned, pickled, pickled. good addition, enhancing the flavor, will be other vegetables or fruits: cucumber, beetroot, apple. Dressing for cabbage salad with carrots also plays a role, and options are vinegar, vegetable oil, mayonnaise. Fans of spicy food will be helped out by a Korean-style appetizer, and fans of beautiful food can cook and serve a purple cabbage dish.

With vinegar

Even a well-known dish can be given a “zest” if a suitable recipe is at hand. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavors, therefore, in addition to table vinegar, such healthy independent dishes or, as an addition to a side dish, can be seasoned with apple or wine vinegar.

Ingredients:

• head of cabbage (small) - 1 pc.;
• carrot - 200 g;
• bite - 30 ml;
• sugar - 50 g;
• salt - a pinch.

Cooking method:

1. Chop the head of cabbage, grate the root crops, mix everything, adding half the dose of sugar. Leave for a quarter of an hour to form juice.
2. During this time, prepare the dressing by mixing the rest of the sugar, vinegar, salt.
3. Fill the dish, let it brew for another quarter to bring it to full readiness.

From fresh cabbage with carrots

A traditional addition to main courses, which even children can handle. Of the special culinary skills, only the ability to chop vegetables is required, but if you use a vegetable cutter, the cooking process can be accelerated and made simple. healthy salad their fresh cabbage with carrots can be seasoned with mayonnaise, vegetable oil is suitable for the dietary option, and vinegar should be taken to spice up the appetizer. The selection of the appropriate dressing option will depend on the other dishes being served or the diet.

Ingredients:

• cabbage head (small) - 1 pc.;
• carrot - 2 pcs.;
• parsley - 0.5 bunch;
• onion (green) - 20 g;
• oil (vegetable) - 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Finely chop all the vegetable ingredients, chop the greens.
2. Pour all products into a salad bowl, salt, season with oil, mixing the ingredients thoroughly.
3. Before serving, it is better to let the healthy dish brew.

with an apple

If you want to give a different taste to a traditional vegetable snack, while preserving vitamins and not increasing calories, you will have to add an unexpected component. A juicy fruit with a sour or sweetish aftertaste will make it so that light salad from cabbage, carrots and apples will only benefit. "A storehouse of vitamins" will be a great addition diet menu or it can be served as a side dish to meat dishes.

Ingredients:

• cabbage - 1 head (small);
• carrots - 3 root crops;
• apples - 2 pcs.;
• parsley - 0.5 bunch;
• vinegar (fruit) - 50 ml;
• oil - 3 tbsp. l.;
• salt, sugar - 0.5 teaspoon each.

Cooking method:

1. Vegetables, cut the apple into strips, chop the parsley.
2. Prepare the filling by mixing the bite, butter, sugar, salt.
3. Mix vegetables, apples, herbs together with dressing, let stand for 10 minutes until cooked.

with pepper

Some salads do not require much time or special culinary skills to prepare. It is not every day that there is a need to prepare something original for a special occasion, but to maintain tone, maintain a figure and take care of health - this must be done daily. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, trace elements, fiber, so necessary for the body in the off-season and in winter.

Ingredients:

• white cabbage - 500 g;
• carrot - 150 g;
• bell pepper (red, green) - half a fruit;
• green onions - 30 g;
• dill - 1 bunch;
• salt - a couple of pinches;
• vegetable oil - 80 ml.

Cooking method:

1. Chop vegetables into strips.
2. Shredded vegetables, except pepper, crush with your hands, leave for a quarter of an hour.
3. Chop the greens, combine all the components together, seasoning with oil and salt.

with cucumber

Want to cook fast healthy dish For dinner? With this step-by-step recipe, you won't have to think long about what to add to your daily menu! Instead of two healthy vegetables, you need to combine three to get delicious side dish to meat. It takes no more than a quarter of an hour to prepare a cabbage salad with carrots and cucumber, and it can be done while the main course is being prepared, which saves a lot of time spent in the kitchen.

Ingredients:

• white cabbage - 300 g;
• carrots - 200 g;
• cucumbers - 200 g;
• parsley, green onions - 1 bunch each;
• oil - 50 ml;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, cut the cucumbers into strips.
2. Finely chop the onion, parsley, pour into a bowl with the rest of the ingredients, salt, season with oil.
3. Mix all the ingredients, let the dish brew for 5-10 minutes until fully cooked.

With beets

A ready-made dish based on this step-by-step recipe will easily prove that the healthy can also be beautiful and appetizing. The original vegetable salad - beets, carrots, cabbage, which are almost always at hand, do not require special cooking skills and are incredibly useful. Serving such a vegetable snack to the table, it will be easy to replenish the supply of vitamins in the body that it needs to maintain youth.

Ingredients:

• head of young or Chinese cabbage(small) - 1 pc.;
• carrots - 2-3 pcs.;
• beets - 30 g;
• onion - 1 head;
• oil - 3 tbsp. spoons;
• lemon (juice) - 1 teaspoon;
• sugar - 1 teaspoon;
• salt - to taste

Cooking method:

1. Pre-boil the beets, grate coarsely, like carrots.
2. Finely chop the cabbage leaves, finely chop the onion, combine the components. Vegetable mix salt, pour sugar, pour over lemon juice, and then mix, leaving for a quarter of an hour.
3. Then add the grated vegetables, fill the dish with oil.

with mayonnaise

Ready to taste vegetable snack Choice of filling has a big effect. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes there is a desire to try something else. If a meal is planned only in a few hours or a trip to nature is ahead, then it is better to make a cabbage salad, carrots and mayonnaise. Vegetables will soak well, which will only make the appetizer tastier, and red cabbage with its rich color will provide an aesthetic that awakens the appetite.

Ingredients:

• cabbage (white, red) - 0.5 heads each;
• carrot - 3 pcs.;
• bell pepper (red, green) - 2 pcs.;
• lemon juice - 1 tbsp. the spoon;
• mayonnaise - 1 tbsp. the spoon;
• cumin seeds - 40 g;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, mash with your hands, squeeze lightly, add Bell pepper, cut into strips.
2. Salt, season with lemon juice, mayonnaise, then mix well.
3. When serving, sprinkle the finished dish with toasted cumin seeds.

Korean

When well known vegetable dish want to spice it up, then this step by step recipe would be the perfect choice. Crispy, mouth-watering, very tasty - Korean cabbage and carrot salad. Such an appetizer can be served as a side dish for meat dishes, it is suitable for a festive feast or everyday table will go well with alcohol. If desired, you can vary seasonings and spices, but it is not recommended to change the composition of vegetables and fillings.

Ingredients:

• cabbage - 1.5 kg;
• carrot - 3 pcs.;
• onion - 1 head;
• garlic - 6-7 cloves;
• chili pepper - 0.5 pod;
• red, black ground pepper - 0.5 tsp each;
• allspice - 6-8 peas;
• sugar - 30 g;
• coriander - 0.5 tsp;
• bay leaf - 3 pcs.;
• vinegar - 60 ml;
• soy sauce - 1 tbsp. the spoon;
• water - 100 ml;
• vegetable oil - 2 tbsp. spoons;
• salt - to taste.

Cooking method:

1. Cut vegetables into thin strips, onion - into half rings. Mix all ingredients.
2. Boil the marinade: water, oil, sugar, salt, ground, allspice, vinegar, parsley. Boil the mixture for a few minutes, then remove the bay leaf so that there is no bitterness.
3. Add chopped chili peppers, coriander to vegetables, pour hot brine.
4. Put the snack under oppression for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste the preparations before the spring days come. If you take vegetables, root crops according to the season, you can make an inexpensive homemade spin that saves useful material. Rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for a homemade volume equal to three-liter jar, but for convenience it is better to use a glass container of a smaller volume.

Ingredients:

• white cabbage - 2 kg;
• carrots - 3-4 pcs.;
• onion - 1 head;
• vinegar - 80 ml;
• sugar - 80 g;
• salt - 3 tbsp. spoons.

Cooking method:

1. Cut the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then arrange in sterilized jars.
2. Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
3. Then drain the water, boil it again, pour it back into the jars, hold for another quarter of an hour.
4. Before the third stage of pouring, spread salt and sugar evenly over all the jars, and when the water boils, pour vinegar into it.
5. Fill each jar with hot filling, close the lid. Wrap the jars tightly, wait until they cool.

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