Fresh cabbage and carrot salad

Fresh cabbage and carrot salad is a very healthy, tasty and popular dish. The basis of the salad is cabbage and fresh bright carrots. Salad recipes are similar to each other, but each has its own zest, because cabbage is combined with berries, fruits and vegetables, meat and fish delicacies, which give each salad its own unique taste.

Fresh cabbage and carrot salad, just like in the cafeteria

Thanks to catering, many people fell in love with a simple and vitamin-packed salad made from affordable and healthy vegetables - cabbage and carrots. The secret of its taste lies in a small nuance of preparation - the cabbage is quickly heated with vinegar at maximum heat, which makes it softer and reveals the taste of the vegetable.

1. 
   Fresh cabbage and carrot salad is quick and easy to prepare. White cabbage for salad must be chopped correctly, because the thinner the slice, the tastier the salad. This is convenient to do with the help of kitchen gadgets.
2. 
   Sprinkle the cabbage sticks with salt and pour vinegar. Then mix well.
3. 
   Heat a dry frying pan over high heat, transfer the cabbage into it and, while constantly stirring with a spatula, heat for 2 minutes, no more. Then immediately transfer to a salad bowl.
4. 
   Peel the carrots, rinse and cut into thin strips or chop on a coarse grater. Transfer the carrot slices to the cabbage.
5. 
   Add a spoonful of sugar to the warm cabbage and stir until it dissolves. Then pour three tablespoons of vegetable oil and mix again.
6. 
   Place the bowl with the salad in the refrigerator for 1–2 hours. During this time, it will marinate, and the salad will acquire its taste, like in a dining room. Take a sample from the salad, add whatever is missing according to your taste, and serve the dish for lunch. Bon appetit!

Fresh cabbage and carrot salad with vinegar and oil

Without vinegar and vegetable oil, a salad made from fresh cabbage and carrots will not have the taste of a real cabbage salad. These vegetables can be purchased at any time of the year, so this salad complements any meat, fish dishes, side dishes and cereals. The vinegar lightly pickles the cabbage and keeps the vegetables juicy and crispy. The salad needs time to infuse.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Cabbage – 600 gr.
• Carrots – 100 gr.
• Vinegar 9% – 1.5 tbsp.
• Sugar – 1 tbsp.
• Salt – 1/2 tsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1.First of all, prepare a simple set of products according to the recipe and the number of servings you need. Remove outer leaves from cabbage. Peel the carrots. Rinse vegetables with cold water.

Step 2. Using a sharp knife or any kitchen gadget, chop the cabbage into thin strips, because the taste of the salad also depends on the cutting method.

Step 3. Place the shredded cabbage in a deep dish (bowl), add salt and lightly rub with your hands so that the vegetable releases a little juice. There is no need to grind too much, otherwise the cabbage will not be crispy. Place the bowl with the cabbage slices in the refrigerator for 15 minutes.

Step 4. Grind the carrots using a coarse or Korean grater. If you don’t have table vinegar in your kitchen, then you can dissolve 1 teaspoon of vinegar essence in 7 tablespoons of water and get 1.5 tbsp. l. vinegar 9%, which is what you need for the salad.

Step 5. Add chopped carrots to the cooled cabbage slices, be sure to add sugar and pour in vinegar.

Step 6. Lastly, season the cabbage salad with fragrant sunflower oil.

Step 7. Mix all ingredients well with a spoon. Refrigerate the salad for at least 30 minutes to marinate the cabbage, and then serve for lunch. Bon appetit!

A simple salad of fresh cabbage, carrots and cucumber

A good option for a light and fresh salad for any dish is a mix of fresh cabbage, carrots and cucumber. These vegetables combine perfectly, and maximum taste is obtained from a minimal set of ingredients. For the salad, it is important to cut the vegetables the same way. It is better to season it with aromatic sunflower oil.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Cabbage – 200 gr.
• Carrots – 1 pc.
• Cucumber – 1 pc.
• Garlic – 1 clove.
• Red onion – 1 pc.
• Vinegar 6% – 1 tbsp.
• Sugar - to taste.
• Salt - to taste.
• Sunflower oil – 20 ml.

Cooking process:

Step 1. The carrots are peeled, washed well and cut into thin strips, or better yet, chopped on a Korean grater and immediately placed in a salad bowl.

Step 2. The washed fresh cucumber is chopped into the same strips and transferred to the carrots.

Step 3. Using a sharp knife, cut the white cabbage into thin strips, rub it a little with your hands and put it in a salad bowl.

Step 4. The red onion is peeled, cut into thin half rings and placed on top of the rest of the vegetables.

Step 5. Finely chop the peeled clove of garlic with a knife and add it to the salad. Then the salad is sprinkled with salt and sugar to your liking, sprinkled with vinegar, seasoned with sunflower oil and mixed a little.

Step 6. The salad prepared from cabbage, carrots and cucumber is immediately served for lunch as an appetizer or as a side dish for the main dish. Bon appetit!

Delicious and healthy salad of cabbage, carrots and beets

The tandem of cabbage and carrots in salads is often complemented with other vegetables and even meat products. A healthy and tasty option for such salads is to add raw or boiled beets to these ingredients. In this recipe we prepare a salad of cabbage, carrots and raw beets - Korean style. Add a little fried onion and coriander to it, which will give the dish a hint of Asian flavor.

Cooking time: 30 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Beets – 200 gr.
• White cabbage – 200 gr.
• Carrots – 200 gr.
• Onion – 150 gr.
• Garlic – 2 cloves.
• Vinegar 9% – 1.5 tbsp.
• Sugar – 1 tbsp. with a slide.
• Coriander – 1 tsp.
• Ground black pepper – 1/2 tsp.
• Chili pepper - to taste.
• Salt – 1/2 tsp.
• Vegetable oil – 50 gr.

Cooking process:

Step 1. First of all, prepare the amount of vegetables and spices indicated in the recipe for the salad.

Step 2. Peel and rinse carrots and beets with cold water. We cut vegetables into thin strips either with a sharp knife, or with a vegetable slicer or food processor, which is more convenient and simpler. If your cabbage is hard, grind it a little with salt.

Step 3. Transfer the chopped vegetables into a deep salad bowl. Add garlic cloves to the vegetables through a garlic press.

Step 4. Peel the onion, cut into thin half rings and fry until lightly browned in heated vegetable oil.

Step 5. Add all the spices (coriander, peppers) to the chopped vegetables, add salt and sugar, pour vinegar and then add the fried onions along with hot oil. Mix the salad well with a spoon. Then put it in the refrigerator for 15 minutes to infuse.

Step 6. After this time, mix the cabbage, carrot and beet salad again, take a sample, adjust to your taste and serve for lunch. This salad keeps well in the refrigerator for a couple of days, so you can immediately prepare it in large quantities. Bon appetit!

Quick salad of carrots, fresh cabbage and apples

Many people recognize cabbage and carrot salad as unpretentious and simple, but it is important on our table, especially in the cold season. In this recipe, we will add an apple to the salad, which will improve the taste and consistency of the main ingredients, add sourness, and as a result you will have a mix of vitamins. This salad is low in calories, which is important for a healthy diet.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 5.

Ingredients:

• Cabbage – 500 gr.
• Carrots – 1 pc.
• Sweet and sour apple – 1 pc.
• Salt – 1 pinch.
• Sugar – 1 tbsp.
• Apple cider vinegar – 3 tbsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Peel the head of cabbage from the outer leaves, cut off the amount needed for the salad and chop it into thin strips with a sharp knife. Cabbage for salad is suitable both early and late varieties.

Step 2. Place the chopped cabbage in a separate bowl, rub a little with salt and leave for 5 minutes to release its juice.

Step 3. Peel the carrots, rinse and cut either into thin strips or grate on a Korean grater.

Step 4. Wash the apple, remove the core and seeds and cut into small cubes.

Step 5. Squeeze out excess juice from the cabbage and transfer it to a salad bowl. Add chopped apple and carrots to it. Sprinkle these ingredients with salt and sugar.

Step 6. Then pour three tablespoons of any vegetable oil into the salad, but unrefined oil will improve the taste of the salad.

Step 7. Then pour vinegar into the salad, mix everything well and give the salad a couple of hours to marinate and infuse in the refrigerator.

Step 8. Serve the prepared cabbage salad with carrots and apples as an appetizer or side dish with anything. Bon appetit!

Step-by-step recipe for fresh cabbage, carrot and onion salad

Salad based on cabbage and carrots is a leader on our table among many other vegetable salads, because the ingredients are affordable, healthy and tasty. In this recipe we prepare such a salad with the addition of onions and season it with a sauce based on sour cream and mayonnaise. This salad is reminiscent of the popular American salad called Coleslaw. The salad is served both as an independent appetizer and as an addition to meat and fish.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Cabbage – 320 gr.
• Carrots – 155 gr.
• Onion – 60 gr.
• Celery seeds (fennel) – 1 tsp.

For the sauce:

• Sour cream – 80 gr.
• Mayonnaise – 65 gr.
• Sugar – 15 gr.
• Salt – 5 gr.
• Ground black pepper – 1/3 tsp.
• Apple cider vinegar 6% – 1 tbsp.

Cooking process:

Step 1. Cabbage, and any cabbage is suitable for this salad, is chopped into very thin strips.

Step 2. The onion is peeled and cut into thin half rings.

Step 3. Peeled carrots are chopped on a coarse or Korean grater.

Step 4. All chopped vegetables are placed in a deep bowl.

Step 5. Then it is sprinkled with celery or fennel seeds and everything is mixed well.

Step 6. Place the amount of mayonnaise and sour cream specified in the recipe in a separate bowl, add apple cider vinegar, and add salt, sugar and black pepper.

Step 7. Using a spoon, mix these ingredients until smooth.

Step 8. Pour the prepared sauce over the chopped vegetables.

Step 9. Then the cabbage salad with carrots and onions is mixed again with the sauce, put in the refrigerator for 40 minutes and served for lunch. Bon appetit!

Fresh cabbage, carrot and corn salad

Simple products - cabbage and carrots, which are always fresh, allow every housewife to prepare a healthy salad throughout the year. In this recipe we will complement the salad with canned corn, which will give the dish an elegant look and a special taste. Season the salad with olive oil, which is also suitable for a Lenten table.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• White cabbage – 300 gr.
• Large carrots – 1 pc.
• Canned corn - 1 can.
• Garlic – 1 clove.
• Olive oil – 3 tbsp.
• Salt - to taste.
• Green dill - to taste.
• Lemon juice - to taste.

Cooking process:

Step 1. Chop a piece of white cabbage very finely. Transfer it to a salad bowl, sprinkle with salt and rub with your hands until cabbage juice appears.

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

Step 3. Open a can of canned corn, drain all the marinade and pour the grains into the sliced ​​vegetables.

Step 4. Wash the dill, chop finely and transfer to a salad bowl. You can also use frozen dill, because it retains its aroma and transfers it to the salad.

Step 5. In a separate bowl, prepare the dressing. Finely chop or mince a clove of garlic. Squeeze fresh lemon juice, add three tablespoons of olive oil and mix the dressing well.

Step 6. Then pour the prepared dressing over the salad, mix again and the dish can be served for lunch, arranged in small salad bowls. Bon appetit!

Cabbage, carrot and bell pepper salad

Cabbage salad with carrots and bell peppers is prepared differently, unlike regular cabbage salads. Vegetables are chopped, poured with marinade and left for 10–12 hours, which changes both the appearance and taste of the finished dish. You will get a bright and very tasty appetizer for any table.

Cooking time: 14 hours.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• White cabbage – 500 gr.
• Large carrots – 1 pc.
• Bell pepper – 1 pc.
• Cucumber – 1 pc.
• Garlic – 3 cloves.
• Water (boiling water) – 250 ml.
• Apple cider vinegar 6% – 3 tbsp.
• Vegetable oil – 3 tbsp.
• Salt – 1 tsp.
• Sugar – 2 tbsp.

Cooking process:

Step 1.All ingredients for the salad are immediately prepared according to the recipe and the number of servings you need. The cabbage is shredded into thin strips, but can also be cut into larger pieces. Then it is sprinkled with salt and rubbed well with your hands until the juice appears.

Step 2. The bell pepper is cleared of partitions and seeds, washed and cut into the same thin strips.

Step 3. Peeled carrots are chopped on a coarse grater.

Step 4. The cucumber is cut into small cubes.

Step 5. Finely chop the garlic cloves with a knife.

Step 6. Place all the chopped vegetables into a deep bowl and mix.

Step 7. A glass of clean water is boiled in a saucepan and salt and sugar are dissolved in it.

Step 8. Vinegar and vegetable oil are poured into the boiling marinade, and the fire is immediately turned off.

Step 9. Pour the hot marinade over the salad and mix everything again.

Step 10. Then the salad is covered with a flat plate and a small weight is placed on it. The salad is left to infuse for 1–1.5 hours at room temperature.

Step 11. Then the dishes with the salad are placed in the refrigerator to marinate for 10–12 hours.

Step 12. After the marinating time, the salad of cabbage, carrots and bell peppers is laid out in portioned salad bowls, decorated with herbs and served for lunch. Bon appetit!

Salad of carrots, fresh cabbage and green peas

White cabbage with carrots is the basis of many salads, which are complemented with other fresh vegetables in the summer, and canned peas are a good addition for the winter table. The salad is prepared quickly and from a simple set of ingredients. We'll season the salad with mayonnaise, but for a healthy diet, mayonnaise can be replaced with natural yogurt or sour cream.

Cooking time: 1 hour 35 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• White cabbage – 400 gr.
• Carrots – 1 pc.
• Boiled egg – 1 pc.
• Canned peas – 5 tbsp.
• Lemon juice – 1 tbsp.
• Mayonnaise – 2 tbsp.
• Salt - to taste.
• Parsley – 1 bunch.
• Ground black pepper - to taste.
• Garlic - to taste.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients for the salad according to the recipe. Peel and rinse the vegetables and parsley.

Step 2. Finely chop the cabbage and place in a deep bowl.

Step 3. Pour lemon juice over the cabbage, add salt, rub a little with your hands and place in a warm place for 20 minutes to marinate.

Step 4. Cut the carrots into thin strips or chop them on a Korean grater and add them to the cabbage.

Step 5. Add a diced boiled egg to the chopped vegetables.

Step 6. Then add 5 tablespoons of canned peas to these ingredients. You can add black pepper and finely chopped garlic cloves to suit your taste.

Step 7. Season the salad with mayonnaise and mix well.

Step 8. Then put the salad in the refrigerator for 1 hour to make its taste more intense.

Step 9. After this time, transfer the salad to serving salad bowls.

Step 10. Decorate the finished salad of cabbage, carrots and green peas with chopped parsley and serve for lunch. Bon appetit!

A simple and delicious salad of fresh cabbage, carrots and tomatoes

A salad based on cabbage with carrots and the addition of tomatoes is recognized as one of the best among vegetable salads, especially for serving meat dishes. Juicy and soft tomato complements and harmonizes in taste with crispy and elastic cabbage and carrots. Dressings for such a salad can be different, and in this recipe we use olive oil.The ratio of peppers, salt and vinegar can be adjusted to suit your taste.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• White cabbage – 400 gr.
• Tomato – 200 gr.
• Carrots – 100 gr.
• Apple vinegar – 50 ml.
• Olive oil – 50 ml.
• Sugar – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Hot red pepper - to taste.
• Allspice - to taste.

Cooking process:

Step 1. Chop white cabbage into thin strips using any method and transfer to a salad bowl.

Step 2. Sprinkle the cabbage slices with salt and rub them a little with your hands so that they release juice and reduce in volume.

Step 3. Chop the peeled and washed carrots into the same strips with a knife or Korean grater and add to the cabbage.

Step 4. Wash firm and fleshy tomatoes and cut into thin slices. Add them to the rest of the ingredients.

Step 5. Sprinkle the sliced ​​vegetables with sugar.

Step 6. Be sure to add apple or table vinegar.

Step 7. Then pour olive or vegetable oil over the vegetables.

Step 8. Lastly, sprinkle the salad with salt and a mixture of peppers to your taste.

Step 9. Gently mix the vegetables with the dressing. Give the salad prepared from cabbage, carrots and tomatoes 10 minutes to infuse, transfer to a serving salad bowl and serve for lunch. Bon appetit!