Fresh cabbage salad

Fresh cabbage salad is a great addition to any table for any occasion. Many people like it for its crispy taste, freshness, simple and quick preparation and the friendship of fresh cabbage with various vegetables and dressings. The taste of the salad is largely determined by the thin cutting of the cabbage.

Salad of fresh cabbage and carrots with vinegar, as in the cafeteria

This salad is known to many from Soviet canteens, and its popularity remains in our time, because the ingredients for it are affordable and healthy. The secret to the salad’s taste “like in a cafeteria” is briefly heating the chopped cabbage with vinegar over high heat. The most important rule of a delicious salad is juicy and crispy cabbage. The salad perfectly complements meat and fish dishes, goes well with the Lenten table, any porridge or side dish.

1. 
   To prepare fresh cabbage salad, first of all, according to the recipe, prepare all the ingredients. The carrots are peeled and washed. Cabbage is cleaned of outer leaves.
2. 
   Cabbage is shredded into thin straw using a sharp knife or kitchen gadgets. The cabbage slices are transferred to a saucepan or deep frying pan.
3. 
   Salt is poured into the cabbage, vinegar is poured in and over high heat the cabbage is simply warmed up for 2 minutes with constant stirring. It should not be fried or stewed, but only give its juice and remain crispy. When the cabbage softens a little and decreases in volume, turn off the heat immediately.
4. 
   Then add a spoonful of sugar to the cabbage, mix everything well, and transfer the cabbage to the salad bowl.
5. 
   Peeled carrots are chopped on a coarse grater and added to the cabbage.
6. 
   Then the salad is seasoned with vegetable oil and mixed well again so that the sugar dissolves in the juice.
7. 
   The prepared cabbage and carrot salad “as in a cafeteria” is laid out in portioned salad bowls and served for lunch. Bon appetit!

Fresh cabbage salad with cucumber and egg

Fresh cabbage salad with cucumber and egg has only positive properties: simple, juicy, bright, healthy and very tasty. It is better to prepare the salad in the summer and from early cabbage, and the vegetables will be filled with vitamins as much as possible. All the ingredients in the salad combine perfectly in taste. Season the salad with mayonnaise.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cabbage – 300 gr.
• Fresh cucumber – 2 pcs.
• Egg – 4 pcs.
• Salt - to taste.
• Greens - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1.Cut fresh cabbage into strips with a sharp knife. Immediately transfer the chopped cabbage to the salad bowl.

Step 2. Add a pinch of salt to the cabbage and rub the slices with salt with your hands a little so that the cabbage becomes softer and decreases in volume.

Step 3. Wash fresh cucumbers, cut into thin half-circles and add to cabbage.

Step 4. Peel the pre-boiled hard-boiled eggs from the shell and cut into pieces of any shape, but preferably larger ones.

Step 5. Rinse any selected greens (lettuce, green onions) with cold water, remove excess moisture with a napkin and cut into pieces of any size. Place the greens in a salad bowl with the rest of the ingredients.

Step 6. Then sprinkle the salad with salt to your personal taste, season with a few spoons of good mayonnaise and mix gently. Serve the salad prepared from cabbage, cucumbers and eggs immediately to the table.

Bon appetit!

Fresh cabbage salad with butter and sugar

Fresh cabbage salad with added sugar and seasoned with vegetable oil is a simple, light and healthy snack, since the ingredients are used fresh and without heat treatment. For juiciness and freshness, add an apple and lemon juice to the salad. Prepare the salad before serving so that the vegetables do not have time to release juice and lose their appearance.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cabbage – 500 gr.
• Carrots – 2 pcs.
• Apple – 2 pcs.
• Olive oil – 3 tbsp.
• Lemon juice – 3 tbsp.
• Salt - to taste.
• Sugar - to taste.

Cooking process:

Step 1. Chop half a head of white cabbage into thin strips with a sharp knife and rub a little with your hands so that the cabbage decreases in volume. Then transfer the cabbage slices to a salad bowl.

Step 2.Peel the carrots, rinse and chop on a coarse grater. Transfer carrots to cabbage.

Step 3. Peel the apples, cut into quarters, like carrots, chop on a coarse grater and add to the cabbage and carrots.

Step 4. Then pour 3 tablespoons of olive oil and lemon juice into the salad, add salt and sugar to your taste and mix everything well.

Step 5. Taste the prepared fresh cabbage salad with butter and sugar, add what is not enough, and serve immediately for lunch. Bon appetit!

Fresh red cabbage salad

Red cabbage is distinguished from its “snow-white sister” by its purple color, some hardness of the leaves and a slightly bitter taste, but salads made from such cabbage are beginning to take their rightful place on our table. Cabbage goes well with many vegetables and even meat and seafood. For the salad, small heads of cabbage are chosen, which contain a lot of vitamins. In this recipe, add fresh cucumber, carrots, herbs to red cabbage and season with mayonnaise.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Red cabbage – 500 gr.
• Carrots – 1 pc.
• Cucumber – 2 pcs.
• Greens - to taste.
• Mayonnaise - to taste.

Cooking process:

Step 1. Cut the red cabbage into thin strips and place it in a salad bowl. Sprinkle with salt and rub a little with your hands so that the cabbage releases juice and becomes less voluminous.

Step 2. Grind the peeled and washed carrots on a coarse grater.

Step 3. Place the chopped carrots in a salad bowl with the cabbage.

Step 4. Wash the cucumbers and cut into thin semicircles. Transfer them to a salad bowl. Different colors of vegetables will make the salad bright and beautiful.

Step 5.Cut the washed and dried green onions into small pieces.

Step 6. Transfer the onion slices to the rest of the vegetables.

Step 7. Season the salad with a few spoons of mayonnaise, but it can be replaced with sour cream or vegetable oil.

Step 8. Gently mix the red cabbage salad, take a sample, decorate to your liking and serve for lunch. Bon appetit!

Simple fresh cabbage salad with mayonnaise

Fresh cabbage salad seasoned with mayonnaise is an everyday dish, can be prepared quickly and is always appropriate on any table. It can be supplemented with any vegetables you have in the refrigerator, but this salad of first and early vegetables is especially tasty. This recipe presents you with a spring version of fresh cabbage salad with cucumber, radish and herbs. It is better to prepare mayonnaise with your own hands so that it does not contain preservatives and “eats”.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Cabbage – 350 gr.
• Cucumber – 2 pcs.
• Radish – 1 bunch.
• Green onions - to taste.
• Parsley - to taste.
• Mayonnaise – 100 gr.
• Salt – ½ tsp.

Cooking process:

Step 1. Vegetables for salad are washed with cold water, and excess liquid is removed with a napkin. The cabbage is shredded into thin strips and immediately transferred to a salad bowl.

Step 2. Radishes are cut into pieces of any shape and size.

Step 3. The cucumber is cut into small cubes.

Step 4. Green onion feathers and parsley sprigs are finely chopped.

Step 5. Sliced ​​radishes, onions and herbs are transferred to a salad bowl with cabbage. Add 100 g of mayonnaise to the salad and mix everything carefully with a spoon.

Step 6. The prepared fresh cabbage salad with mayonnaise is laid out in portioned salad bowls and served for lunch. Bon appetit!

Vegetable salad of fresh cabbage, cucumbers and tomatoes

A salad made from these vegetables is simple to prepare, low in calories and contains a lot of vitamins, so it is often on our table throughout the year, since these fresh vegetables can always be bought. In this recipe, we season the salad with olive oil, lemon juice and soy sauce, and a small amount of sugar will correct the sourness of the dressing. The salad is prepared and served immediately to the table so that its appearance does not deteriorate.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cabbage – 300 gr.
• Cucumber – 1 pc.
• Tomato – 1 pc.
• Lemon – ¼ pcs.
• Soy sauce – 1 tbsp.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Sugar – 1 tsp.
• Parsley - for decoration.

Cooking process:

Step 1. The cabbage is freed from the outer leaves, washed with cold water, dried with a napkin and shredded with any device into thin strips. Then the cabbage is transferred to a salad bowl, sprinkled with salt and rubbed a little with your hands, but only until the first juice comes out.

Step 2. The washed fresh cucumber is chopped on a coarse grater to make the salad juicy, but you can also finely chop it.

Step 3. The washed tomato is cut into small cubes.

Step 4. The chopped cucumber and tomato are transferred to the salad bowl with the cabbage and everything is carefully mixed. The salad is tested to see if it has enough salt.

Step 5. Mix the required amount of lemon juice, olive oil, soy sauce and sugar in a small cup. This dressing is poured over the salad and mixed again.

Step 6. The salad prepared from cabbage, cucumber and tomato is immediately served for lunch on portioned salad bowls. The salad is decorated with green parsley. Bon appetit!

Fresh cabbage, carrot and beet salad

Vegetable salads, rich in vitamins, healthy and with a bright taste, are a constant and mandatory dish in our diet. An option for such a dish could be cabbage salad with grated raw beets and carrots, because raw vegetables are an easy detox for the body. Season the salad with olive oil and lemon juice and add herbs and garlic.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cabbage - ½ small fork.
• Raw beets – 1 pc.
• Carrots – 1 pc.
• Dill – 1 bunch.
• Green onions – 1 bunch.
• Lemon juice – 2 tsp.
• Olive oil – 2 tbsp.
• Salt - to taste.
• Garlic – 2 cloves.
• Apple - optional.

Cooking process:

Step 1. Chop the cabbage into thin strips using a sharp knife or kitchen gadget.

Step 2. Rinse raw beets and carrots thoroughly with cold water and peel them.

Step 3. Grind these vegetables on a Korean grater or cut them into thin strips in the same way as cabbage.

Step 4. Wash the bunches of greens and remove excess moisture with a napkin.

Step 5. Then finely chop them with a knife.

Step 6. Squeeze lemon juice into a bowl, add two tablespoons of good olive oil to it and mix everything.

Step 7. Transfer the chopped vegetables into a large salad bowl.

Step 8. Sprinkle vegetables with salt to your taste, add chopped garlic cloves and grated apple (optional) and rub them with your hands a little so that the vegetables release their juice and the salad turns out crispy.

Step 9. Then add chopped herbs to the vegetables, pour in the prepared dressing and mix everything again.Taste the cabbage, beet and carrot salad, adjust if necessary, and serve for lunch, but it is better to keep it in the refrigerator for 15 minutes so that the vegetables marinate. Bon appetit!

Delicious fresh cabbage salad with corn

To diversify your home menu, you can prepare fresh cabbage salad with the addition of canned corn. You will like the new flavor combination of crispy cabbage and sweet corn, and the dish can become a favorite at any table. This salad is often complemented with other vegetables, crab sticks, but cabbage harmonizes well with the egg. The composition of the ingredients and calorie content of the salad can be varied to suit your taste. In this recipe we will season the salad with mayonnaise.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• White cabbage – 400 gr.
• Egg – 3 pcs.
• Canned corn - 1 can.
• Salt - to taste.
• Mayonnaise - to taste.
• Greens - to taste.

Cooking process:

Step 1. Chop the white cabbage into thin strips using any method and immediately transfer it to a deep bowl.

Step 2. Then sprinkle the cabbage slices with salt and rub them a little with your hands until the juice appears and it reduces in volume.

Step 3. Peel the pre-boiled hard-boiled chicken eggs from their shells and chop them as you prefer: with a knife or using a coarse grater. Transfer the eggs to the cabbage.

Step 4. Open the can of corn, completely drain the marinade and add the grains to the rest of the ingredients.

Step 5. Rinse fresh herbs, dry with a napkin, finely chop and add to the salad.

Step 6. Then add a couple of spoons of good mayonnaise to the salad, mix gently and serve for lunch. Bon appetit!

A quick recipe for fresh cabbage salad with bell peppers

Fresh cabbage salad with the addition of sweet pepper is not only beautiful and healthy, but also low in calories. It is served either with a hot meat dish or before serving the main meal, because cabbage satisfies well and will not allow you to eat too much at lunch. Vegetables are cut into thin strips, which is more aesthetically pleasing. The ratio of ingredients, both salad and dressing, can be changed, and you will get a different taste.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• White cabbage – 300 gr.
• Bell pepper – ½ pc.
• Cucumber – 1 pc.
• Lemon juice – 2 tbsp.
• Apple cider vinegar – 1 tbsp.
• Salt - to taste.
• Sugar – 2 tsp.
• Olive oil – 2 tbsp.

Cooking process:

Step 1. Chop the white cabbage as thinly as possible, put it in a salad bowl, add salt and grate it a little until the first juice comes out with your hands.

Step 2. Wash the sweet peppers, remove seeds and membranes and chop them into the same strips as cabbage. Place the pepper in a salad bowl with the cabbage.

Step 3. Cut the washed fresh cucumber into cubes and place in a salad bowl.

Step 4. Then pour lemon juice, apple cider vinegar and olive oil into the salad in the proportions indicated in the recipe. Sprinkle the salad with salt and sugar and mix well with a spoon.

Step 5. The prepared salad of fresh cabbage and sweet peppers can be served immediately for lunch, but if it sits for a while, the vegetables will marinate better and the taste of the salad will only improve. Bon appetit!

Fresh cabbage salad with smoked sausage

Salads and snacks that are prepared quickly and without preliminary heat treatment of the ingredients are quite in demand.A variant of this dish is a salad of fresh cabbage with smoked sausage, which is light, excellent taste and, due to the smoked sausage, also filling. Salad ingredients are always in the refrigerator. The salad can be supplemented with other ingredients, and in this recipe we will add fresh cucumber and canned corn.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• White cabbage – 180 gr.
• Smoked sausage – 100 gr.
• Cucumber – 100 gr.
• Salt - to taste.
• Mayonnaise - to taste.
• Canned corn - to taste.
• Ground black pepper - to taste.
• Dill - to taste.

Cooking process:

Step 1. The cabbage is chopped into thin strips and transferred to a salad bowl. There is no need to grind young cabbage, but it is better to mix later cabbage a little with salt so that it decreases in volume.

Step 2. The washed fresh cucumber is cut into thin strips and added to the cabbage.

Step 3. Any smoked sausage is freed from the casing, also cut into thin strips and added to the rest of the cutting.

Step 4. Then finely chopped dill, a small amount of canned corn and good mayonnaise are added to the salad.

Step 5. The salad with mayonnaise is carefully mixed with a spoon and served for lunch on portioned salad bowls. Bon appetit!