Even the great Pythagoras said about cabbage that it creates a cheerful mood and maintains vigor. Similar statements about this vegetable belong to other great ancients, for example, Hippocrates, Galen, Aristotle, Dioscorides. And their words can be trusted, because they did it not for the sake of advertising or profit, but proceeded from experience, sensations and intuition. And only centuries later, scientists were able to explain what explains such an attitude towards cabbage.

The fact is that the benefits of this wonderful vegetable are literally in everything, in its leaves and in the stem (stump). It contains such a huge amount of trace elements and vitamins useful for the human body that it is difficult to compare any other vegetable with cabbage. Cabbage juice has long been considered a cure for many diseases of the gastrointestinal tract, diabetes, bronchitis, and kidneys. And, of course, this miraculous product is simply indispensable for those who decide to get rid of extra pounds. And this is explained not only by the fact that cabbage is very rich in fiber, but also by some miraculous property that triggers the internal forces of the body and fights excess weight. And no particularly strict diets are needed here. You just need to eat cabbage salad for breakfast, and supplement dinner with the same salad (do not replace at all, but only supplement). The result will not keep you waiting.

Coming out of Ancient Greece and Rome, cabbage conquered all of Europe. There are thousands of dishes prepared with or with cabbage. But of course, fresh cabbage brings the greatest benefit to a person.

By the way, here are the recipes for such salads.

Simple kale salad with tomatoes

We chop the cabbage, salt a little, knead it well with our hands until the juice is released. A little vegetable oil and mix. We add:

• tomato (thinly sliced)
• grated carrot,
• thinly sliced ​​apple
• fresh greens.

Season with grapefruit or lemon juice. But if you are not afraid of fat content and calories, you can use not very fatty mayonnaise.

White cabbage salad with cucumbers

This salad is one of the simplest and juiciest. There is nothing easier than making such a salad. Shred the cabbage, add some salt, knead it so that the juice stands out. Cut fresh cucumbers into strips. Chop the green onion and parsley quite coarsely.

That's all! And dressing for this salad can be any to your taste. If you like low-fat, light salads, then lemon juice or apple cider vinegar. If it makes no sense to count calories, you can season with any vegetable oil, better of course olive oil. And of course, this salad with mayonnaise will be no less tasty.

White cabbage salad with cucumbers and corn

The ingredients are the same as in the previous salad: cabbage and cucumbers. But instead of a large amount of greens, we add canned corn.

Very tasty and quite pretty. Soft corn will soften tough vegetables (cabbage and cucumbers) very well.

Cabbage salad with pickled mushrooms

We prepare cabbage as for any salad. We chop it and crush it with our hands to let the juice stand out. We chop the onion in half rings. To remove the bitterness, you can sprinkle the onion with lemon juice or pour over boiling water. If the mushrooms are large, cut them into several pieces.

We combine cabbage with mushrooms, cut greens, add salt and black pepper. For this salad, it is best to use this dressing: mix a little sugar with vegetable oil and lemon juice. You can add grated carrots to this salad.

Salad of crab sticks with cabbage

And here is an interesting and healthy version of the beloved Crab Salad. We cut half a cabbage, knead it with our hands for juiciness. Salt, pepper and season with oil. Stir and let stand for about 5 minutes. Now cut the crab sticks into cubes and combine with cabbage. We add a jar of canned corn to the salad, draining the juice beforehand. We cut the onion into rings, pour boiling water over it to remove bitterness and add to the salad. And add parsley. Mix on the table!

Bright and tasty fresh cabbage salad

This is, of course, a festive version of the salad. Firstly, it looks very nice on the table, and secondly, of course, all the vegetables need to be bought in advance, they just won’t lie in the refrigerator. But this concern is worth it. So we need these vegetables:

1. white cabbage,
2. blue cabbage,
3. sweet pepper (red and burgundy)
4. cucumbers,
5. carrot,
6. lettuce,
7. seaweed.

Of course, you need to think about seaweed. She adds spice, but not everyone loves her.

All vegetables are cut in the same style. Dressed with olive oil or lemon juice. Mayonnaise in this salad will not work, as it will cover all the bright colors of this dish.

Japanese cabbage salad

This salad is all about the dressing. It is made with soy sauce. So for refueling we need:

1. soy sauce - 2 teaspoons
2. honey - 1/2 teaspoon
3. vermouth - 1 tablespoon
4. apple cider vinegar - 1 teaspoon
5. olive oil - 1 tablespoon

All ingredients are mixed and dressing is obtained. This amount of dressing is needed to prepare a salad at the rate of 0.5 kg of fresh cabbage.

And what a salad! Outwardly ordinary, but with a very spicy and original taste.

Red cabbage vitamin salad

This is a winter version of the salad, when cabbage and potatoes prevail in supermarkets. By itself, red cabbage is tough, so it needs to be softened in a salad. How? Canned corn, raisins and cheese. Yummy is obtained.

Salad Ingredients:

1. cabbage "blue" - 1/2 kg
2. raisins (preferably light) - 50 grams
3. cheese - 150 grams
4. mayonnaise - 1 tablespoon
5. green apple - 1 pc (small)
6. pickled cucumber - 1 pc.
7. parsley - a little

You do not need to salt this salad, as pickles and mayonnaise provide a sufficient amount of salt. Cheese and peeled apple are cut into small cubes.

Since cabbage is a “fresh and simple” vegetable to taste, add smoked chicken breast, peeled from the skin, to the salad. And further:

1. pickled onion,
2. finely grated carrots
3. greenery.

Drizzle salad with olive oil and balsamic vinegar.

Cabbage salad with radish and chicken

This is a spring salad. In the spring, the radish is young, juicy and goes very well for lunch or dinner. To the classic salad with cabbage and radishes, boiled chicken pieces are added here. The salad is dressed with olive oil or just lemon juice.

As a fantasy, you can add toasted sesame seeds.

Cabbage salad with lokshina

This is an Asian version of a salad with fresh cabbage. Quite a bit of boiled “Mivina” or “Lokshina” was added. Salad Ingredients:

1. fresh white cabbage
2. instant noodles (Mivina)
3. green onion
4. cashew nuts (can be replaced with fried pumpkin seeds - very tasty)
5. olive oil (for dressing)
6. apple cider vinegar (sprinkle lightly) or

Kale and Feta Salad

Everything is simple, of course. Chop the cabbage, add the available vegetables (bell peppers, cucumbers), greens. Dress the salad with vegetable oil. And put feta cheese cut into cubes or cheese (broken into pieces) on top. This is just an incredibly delicious salad.

American Diet Salad

It is the Americans who love to add an apple to not sweet salads. But such a different combination of tastes: salty and sweet is very piquant. This salad is also very fresh. Some dietitians call it a detox salad. What you need for this yummy:

1. cabbage
2. Apple
3. walnuts
4. yogurt

The apple is cut into long strips in the style of shredded cabbage. Raisins should be washed and pre-soaked for 20-30 minutes. Chop nuts into small pieces. If you decide to serve such a salad on the festive table, walnuts can be replaced with almonds. It will also be exquisite.

The salad is dressed with yogurt, but not sweet and without any additives. You can use homemade sour milk. If this is not very tasty for you, a classic American salad is simply sprinkled with lemon juice.

How to make fresh cabbage salad

Technology is important so that the cabbage is soft and juicy at the same time. Here is a step-by-step description of how to prepare a classic fresh cabbage salad.

We will need: white cabbage, cucumber, parsley, garlic, salt, apple cider vinegar, olive oil.

Cut the cabbage into 2 halves and chop into thin slices with a fairly sharp knife.

Of course, you can replace the knife with a special cutting grater for shredding, then the result will be even better.

Now add salt to the chopped cabbage (this salad is not salted at the end).

There are many successful variations of white cabbage salads. If you choose a fresh vegetable, the appetizer will turn out especially juicy. Cabbage in such dishes can be combined not only with herbs and other vegetables, but even with meat and fish products.

Composition of products:

• cabbage - half a kilo;
• cucumbers (fresh) - 2 pcs.;
• branches of fresh dill - 3 - 4 pcs.;
• green onions - a pair of feathers;
• salt, sour cream, pepper - for dressing.

Cooking:

1. Remove all heavily soiled spoiled leaves from the cabbage. Finely chop.
2. Wash and dry the greens. Cut very finely.
3. Chop cucumbers with a coarse grater. You can cut them into long strips.
4. Mix everything in a deep bowl.
5. Prepare the sauce from the remaining ingredients.

Pour them over the already mixed salad of fresh white cabbage.

With carrots and vinegar

Composition of products:

• cabbage - 320 - 350 g;
• carrot - 1 pc.;
• onion turnip - 1 head;
• salt and fresh / dried cranberries - to taste;
• sugar - 2 tsp;
• vinegar - 1 tsp (you can increase the number);
• nut butter - 1 dessert spoon.

Cooking:

1. Shred fresh cabbage very thinly. You can use a special grater for this. Salt and knead with your hands.
2. Add coarsely grated peeled carrots.
3. Send thin half-rings of turnip to the rest of the products. It is advisable to use a small head.
4. Separately combine oil, sand, vinegar. Give the sauce time to “rest” so that the sweet grains are completely dissolved in it.
5. Pour cabbage salad with carrots. Salt if necessary.

Garnish the finished appetizer with fresh/dried cranberries.

Cooking with crab sticks

Composition of products:

• cabbage - 170 - 200 g;
• green onions - 1 bunch;
• crab sticks - 150 - 200 g;
• mayonnaise sauce - 3 dessert spoons;
• fine salt - to taste.

Cooking:

1. Chop fresh cabbage very finely, knead with your hands, pre-salting. This will make the vegetable juicier and softer. For such a recipe, if desired, you can use "Beijing".
2. Peel the crab sticks from the film and cut into arbitrary pieces.
3. Mix the prepared ingredients in a bowl. Pour in the same corn grains without brine and very finely chopped greens.

Season everything with mayonnaise sauce and you can take a sample.

Salad with chicken and white cabbage

Composition of products:

• cabbage - 300 g;
• chicken fillet - 250 - 300 g;
• fresh strong cucumbers - 150 g;
• fresh garlic - 2 - 3 cloves;
• eggs - 2 pcs.;
• cheese - 150 g;
• sunflower oil - 30 ml;
• classic mayonnaise - 30 ml;
• salt and pepper - to taste.

Cooking:

1. Rinse and dry the meat. Cut into medium cubes. Grate with a mixture of salt and pepper.
2. Fry chicken with crushed garlic in hot sunflower oil. The main thing is not to overdo the meat in the pan, otherwise it will turn out dry.
3. Boil the eggs separately. Cool the food and rub it finely. Also chop the cheese. In combination with mayonnaise, these finely grated products will turn into a delicate original sauce.
4. Thinly chop the cabbage and chop the cucumbers in the same way.

Add salt to the salad with chicken and cabbage, add it with pepper and mayonnaise sauce. Mix everything.

With added corn

Composition of products:

• cabbage - 400 - 450 g;
• corn grains (canned) - 1 full glass;
• half-smoked sausage - 200 g;
• salted classic mayonnaise - 5 dessert spoons.

Cooking:

1. To make this simple salad, the first step is to chop fresh cabbage as thinly as possible. Knead it straight with your hands.
2. Clean the meat product from the film. Cut it into thin long sticks.
3. Add corn without brine.

Season the ingredients with salted sauce, mix.

Recipe with seaweed

Composition of products:

• white cabbage - half a kilo;
• sea ​​pickled cabbage - 1 tbsp.;
• onions - 100 g;
• fresh herbs (assorted) - a few branches;
• pepper, salt - to taste;
• refined oil - 2 tbsp. l.;
• freshly squeezed lemon juice - 2 tbsp. l.

Cooking:

1. Chop ordinary cabbage into the thinnest slices, sea cabbage - shorten and squeeze out the excess marinade.
2. Chop the peeled onion into the thinnest half-rings.
3. Wash and chop the greens.
4. Pour everything into a common bowl.

Season the dish with oil, salt and pepper. Sprinkle the finished treat with citrus juice.

Diet cabbage salad

Composition of products:

• fresh cabbage - 300 - 350 g;
• carrot - 2 pcs.;
• garlic leaves - ½ bunch;
• salt, olive oil and spices - to taste.

Cooking:

1. Rinse all vegetable ingredients and clean if necessary.
2. Chop the cabbage as thin as possible.
3. Add carrots processed with a special Korean grater to it. Knead the ingredients together with your hands.
4. Finely chop young garlic leaves. And add to salad. This is an optional ingredient, but it adds a wonderful flavor to the dish.

Pour the resulting dietary salad with oil mixed with your favorite spices and salt. You can use refined grape seed oil, which has a unique composition.

With canned tuna

Composition of products:

• canned food (tuna) - 1 standard can;
• sweet corn - 100 g;
• boiled eggs - 2 pcs.;
• cabbage - 100 g;
• onion turnip - 1 pc.;
• mayonnaise sauce - 30 - 40 g;
• salt, aromatic herbs, herbs - to taste.

Cooking:

1. Cool the boiled eggs. Chop them very finely with a sharp knife.
2. Peel the onion from the husk. Chop into half rings.
3. Drain the brine from the corn.
4. Finely chop fresh young cabbage.
5. Send all products to a salad bowl.
6. Mash the fish from the jar with a fork. If desired, you can interrupt it with a blender until a homogeneous consistency. Send to the rest of the components.
7. Add randomly chopped greens (optional).

Season the dish with sauce with the addition of aromatic herbs and salt.

How to make with smoked chicken

Composition of products:

• smoked chicken meat - 300 g;
• cabbage - 300 - 350 g;
• fresh salad pepper - 1 pc.;
• homemade crackers with garlic - 2 handfuls;
• salt, mayonnaise, aromatic herbs - to taste.

Cooking:

1. Remove the smoked meat from the bones. Cut into small pieces or straight with your hands divide into fibers.
2. From a head of cabbage, use only the soft part of the leaves. Finely chop them. Scrub with hands.
3. Mix in a common bowl.
4. Peel sweet pepper from all excess, and chop the rest into strips.
5. Combine everything, add mayonnaise with salt and herbs.

Sprinkle the finished dish with garlic croutons and immediately lay out in portions until the bread begins to soak.

Simple cabbage salad with mayonnaise

Composition of products:

• cabbage leaves - 150 g;
• green salad - 1 bunch;
• creamy sausages - 2 pcs. (large);
• dill greens - ½ bunch;
• mayonnaise sauce - to taste.

Cooking:

1. Finely chop the cabbage leaves. If the vegetable is not young, then at this stage it should be salted and kneaded with your hands.
2. Boil sausages. Get rid of film. Chop into strips of any size. The larger the pieces of the meat product, the better it will feel in the salad.
3. Tear the washed and dried lettuce leaves coarsely with your hands.
4. Mix all products.

Add chopped dill. Season everything with salty sauce.

Vitamin boost with green apple

Composition of products:

• fresh cabbage - 750 - 850 g;
• carrot - 1 pc.;
• lemon - ½ pc.;
• apples (green) - 2 pcs.;
• salt, pepper, oil.

Cooking:

1. To prepare a delicious apple salad, the first step is to thinly chop fresh cabbage. Pour fine salt and mash the vegetable with your hands to make it softer.
2. Peel carrots and apples. Cut out the center of the fruit with seeds. Grind the remaining parts of the fruit with a large or medium grater.
3. Squeeze juice from citrus, mix with vegetable oil, pepper, salt.

Fill the treat with the resulting aromatic mixture.

With green peas

Composition of products:

• cabbage leaves - 200 g;
• green peas (canned) - 1 full glass;
• fresh strong cucumbers - 3 pcs.;
• fresh dill - 12 - 14 branches;
• green onions - 5-6 feathers;
• salted sour cream of medium or high fat content.

Cooking:

1. Finely chop the leaves. The thinner, the tastier the finished dish will be. Pour into a large bowl. Sprinkle with salt and knead with your hands so that the juice begins to stand out from the vegetable.
2. Add fresh cucumbers without peel, cut into strips.
3. Pour green peas without brine to the rest of the ingredients. You can also take fresh or frozen, but it must first be boiled in salted water until soft.
4. Rinse greens, dry and chop randomly.
5. Top everything with salted sour cream. Mix well.

granulated sugar - 1 small. the spoon;

natural apple cider vinegar - 2 dessert spoons;

fresh lemon - half;

salt and olive oil.

Cooking:

1. Finely chop the young cabbage. It is convenient to use a special grater for this purpose.
2. Pour the resulting vegetable straws with citrus juice. The liquid must be carefully squeezed out of half a lemon and strained from the seeds.
3. Mix fresh with apple cider vinegar. It should be a natural product, and not ordinary apple-flavoured table vinegar.
4. Add sand to the marinade. Mix the ingredients well so that the sweet grains are completely dissolved.
5. Pour the cabbage straws with the resulting marinade. Leave the vegetable in this form for at least 10-12 minutes.
6. At this time, peel the halves of the colored peppers. Chop each into thin long strips.
7. Mix pepper with pickled cabbage. Add coarsely chopped walnuts. If desired, you can also kill them with a blender or in a coffee grinder.



Composition of products:

• fresh cabbage - 1 kilo;
• granulated sugar - 3 dessert spoons;
• carrots - half a kilo;
• refined sunflower oil - 1 tbsp.;
• vinegar without additives (9%) - 5 dessert spoons;
• salt - 2 small. spoons;
• fresh red pepper (hot) - ½ pod;
• garlic - 7 - 8 cloves;
• assorted spices for the Korean carrot appetizer - 3 dessert spoons.

Cooking:

1. Grind carrots with a "Korean" grater. Put it in a deep bowl.
2. Send finely chopped and mashed fresh cabbage there.
3. Add all the spices, salt, crushed garlic, very finely chopped hot pepper (required - without seeds!).
4. Thoroughly mix the ingredients with your hands and knead them intensively. Pour sand, pour table vinegar. Instead, you can also use a wine or fruit component.
5. Heat vegetable oil in a frying pan. Fry miniature cubes of peeled onions.
6. Pour the hot contents of the pan over the salad.
7. Mix everything well.

Ready meals can be tasted immediately. Store it in a glass container in a cool place.

Healthy snack with beets

Composition of products:

• fresh cabbage - 300 - 350 g;
• raw beets - 150 g;
• lime / lemon juice - 2 small. spoons;
• olive oil - 2 large spoons;
• granulated sugar - 1 small. the spoon;
• coarse salt - to taste.

Cooking:

1. Finely chop the cabbage.
2. Chop the beets using a coarse/medium grater.
3. For the original sauce, combine fresh citrus, sand, olive oil, salt.
4. Pour her vegetables.

Mix everything and leave in this form to brew for 6 - 7 minutes.

In any salad with ordinary cabbage, it can be replaced with "Beijing". In this case, the appetizer will turn out juicier and more tender, but its cost will increase. As a dressing for the dishes under discussion, you can use any sauces based on sour cream / mayonnaise, as well as various vegetable oils.

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, and boil, and fry, and sour, and even squeeze juice ... Therefore, there are a lot of cabbage salads!

Due to the fact that cabbage is boldly combined with almost all products known to man, salad variations can be found (or invented on your own!) Enough. And for the everyday menu, and on the festive table, as well as for diet days or to saturate with strength after an illness - cabbage can be used in any situation.

It should not be forgotten that cabbage is the only product in which, as a result of heat treatment, the amount of ascorbic acid increases! Those. in a stewed, boiled state, it is more useful than fresh.

Although most well-known and proven salad recipes are prepared from fresh cabbage, the taste and benefits of this remain quite high. We offer assorted traditional and exotic cabbage salads.

How to cook cabbage salad - 15 varieties

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

Ingredients:

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

Cooking:

Peel the cabbage from the upper integumentary leaves, rinse with running water and finely chop.

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

Finely chop the greens and onion.

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

When summer is in full swing, you really want a fresh, crispy and fragrant salad! Cabbage with tomatoes is the perfect tandem. It does not take long to cook, but is eaten with pleasure by everyone.

Ingredients:

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

Cooking:

Wash the cabbage, dry and chop. Knead 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 greens and onion.

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

If the number of tomatoes is made large, the salad will turn out even more elegant.

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

Ingredients:

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

Cooking:

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 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.

Cucumber is a great addition to this salad.

When cutting sweet peppers, try to direct the knife not perpendicularly, but at an angle to the surface of the pepper. So the cut is wider and the pulp is larger, which means that the aroma and taste of 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 tablespoons;
• Water - 100 g;
• Red ground pepper - 1 tsp;
• Coriander - 1 tsp;
• Acetic essence (70%) - 2 tbsp.

Cooking:

Cut the prepared cabbage into 2x2 cm squares.

Grate 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, lay out alternating layers: cabbage - carrots and pour each layer with the finished marinade. When all the cabbage is used - cover with a clean plate and put oppression (you can use a bolon with water).

Leave for the night - and by the morning the kaputa is ready in Korean!

Cabbage salad according to this recipe is a godsend for an economical housewife! There is nothing overseas here - only 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 tablespoons;
• Sugar - 1 tbsp.;
• Sunflower oil - 1 tbsp.;
• Vinegar - 2/3 cup;
• Cumin - 1 tbsp.

Cooking:

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

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

Tightly lay the cabbage mixture in a container periodically pour hot brine. Put oppression on top on a plate. The cabbage will be ready when the brine has completely cooled!

A minimum of components of this salad does not spoil its rich taste and benefits at all!

Ingredients:

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

Cooking:

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

Cut the beetroot into strips, pepper into rings.

Do not choose seeds in pepper - they contain a maximum of aroma and taste!

Put all the vegetables in an enameled (not metal!) pan.

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

Cabbage has always been famous for its ability to saturate the body and at the same time remove all unnecessary substances (slags, toxins, etc.). While on a diet, this is an indispensable product. How to please yourself with a delicious 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 tablespoons;
• Vinegar - 1 tbsp;
• Salt - to taste.

Cooking:

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

Cut cucumber and onion.

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

Cabbage is a versatile product and goes well with almost everything. You can quickly please your guests with an amazing salad if you cook this:

Ingredients:

• Cabbage - 300 g;
• Smoked sausage - 200 g;
• Bow - 1pc;
• Mayonnaise - 4-5 tablespoons

Cooking:

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 - so the taste will become more saturated.

Actually, Beijing is a white cabbage, only with more delicate leaves. That is why it is often used in the preparation of 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

Cooking:

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

Boil eggs and cut.

Cut sausage into small pieces.

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

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

From the products familiar to us, we are preparing an exotic Chinese salad!

Ingredients:

• Chinese cabbage - 200g;
• Green onions - a few feathers;
• Raw eggs - 3 pcs;
• Ham (or boiled meat) - 200g;
• Cucumber - 150g;
• Chili pepper - 1 pc;
• Soy sauce - 3 tablespoons;
• Sesame oil - 2 tbsp
• Lemon juice - 2 tablespoons;
• Sugar - 1 tablespoon;
• Roasted sesame - 1 tbsp

Cooking:

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

Cabbage, cucumber, pepper, ham cut into strips.

Fold the pancakes on top of each other and roll up 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 dressing over salad and mix well. Add sesame seeds and mix again.

Put the finished salad on a flat plate and sprinkle with sesame seeds on top. Bon appetit!

This salad is prepared in 10 minutes, and looks pretty nice on the table.

Ingredients:

• Cabbage - 0.5 kg;
• Carrots - 1 pc;
• Canned green peas - 0.5 cans;
• Egg - 2-3 pieces;
• Dill greens and ground black pepper - to taste;
• Mayonnaise.

Cooking:

Chop the cabbage, chop 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 calories, they are not terrible even for a diet menu, and in terms of the ability to saturate the body with vital microelements, there are no analogues of mushrooms even in meat.

Ingredients:

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

Cooking:

Cook the cabbage (peel off the outer leaves, wash, dry) and chop into small chips.

Carrots are also cut into thin strips (it is ideal to use a grater for Korean carrots).

Peel the onion, cut into thin strips and pour over with boiling water. Leave for 10 minutes, then drain the water and pour 2-3 tbsp. apple cider vinegar for pickling Onions 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 for 1-2 hours in the cold for impregnation, decorate with herbs and serve.

For this recipe, the cabbage must be prepared ahead of time. Approximately in a day it is marinated by any method of quick fermentation. This will give the salad an exquisite taste with sourness.

Ingredients:

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

Cooking:

Prepare cabbage with carrots and onions using the hot pickling method, drain the brine.

Peel, chop finely and fry the mushrooms. Drain off the rest of the 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 fragrant. In a word - a delicacy overseas!

Ingredients:

• Cabbage - 500g;
• Eggplant - 300g;
• Carrots and onions - 1 pc;
• Sweet pepper - 300g;
• Hot pepper - 1 pc (optional, of course);
• Garlic - 3-4 cloves;
• Greens (dill) - 1 bunch;
• Sunflower oil for frying - 3-4 tablespoons;
• Mayonnaise - 3-4 tablespoons

Cooking:

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

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

Sweet and bitter pepper cut into thin half rings.

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

Now mix everything and add mayonnaise. Bon appetit!

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

White and inexpressive-looking cabbage is completely transformed when mixed in a salad with orange slices. And what an indescribable aroma!

Ingredients:

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

Cooking:

Shred the cabbage and mash lightly.

Peel the orange, cut into 1x1 cm cubes.

Finely chop greens and green onions.

Separately, in a bowl, mix the olive oil and vinegar.

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

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

You can cook various dishes from cabbage. It is delicious to make a vitamin appetizer or a full-fledged side dish from a fresh head of cabbage, and any fresh cabbage salad is great as an appetizer for both fish and meat dishes. If you don’t know how interesting and tasty to cook cabbage salad, then below are the most popular methods for versatile, satisfying snacks.

The summer version of this dish is tasty, fragrant and healthy. It is most delicious to eat fresh, because after standing for several hours, the appetizer may lose its wonderful crunchiness.

You can easily please your family with an amazing salad.

Ingredients for 300 grams of white cabbage:

• salt;
• onion - 1 pc.;
• dill;
• cucumber - 2 pcs.;
• cilantro;
• lemon juice - 1 tbsp. the spoon;
• parsley;
• oil - 2 tbsp. olive spoons.

Cooking:

1. Chop the head of cabbage.
2. Salt and knead with your hands. The juice should stand out.
3. Onions and cucumbers are needed in half rings. Combine with cabbage.
4. Pour in lemon juice.
5. Drizzle with oil.
6. Chop greens.
7. Throw in salad. Stir.

Recipe, as in the dining room - with carrots and vinegar

Another variation of a delicious appetizer is fresh cabbage salad with vinegar. It cooks very quickly, it turns out crispy, and due to the fact that all vegetables are used fresh, it also turns out to be useful.

Ingredients:

• vinegar - 1.5 tbsp. spoons;
• onion - 1 pc.;
• pepper;
• beets - 1 pc.;
• salt;
• red cabbage forks - 1 pc.;
• dill;
• carrot - 2 pcs.

Cooking:

1. Cut vegetables into equally short strips.
2. Mix.
3. Sprinkle with pepper.
4. Pour in vinegar.
5. Salt.
6. Mix.
7. Chop dill.
8. Sprinkle the finished dish.

Spicy salad with garlic and mayonnaise

This is the fastest way to make cabbage salad. It turns out very juicy, spicy and spicy.

Salad of fresh cabbage with garlic will give you a good mood and energize.

If you want to get a dietary option, you can replace mayonnaise with sour cream.

Ingredients:

• garlic - 6 cloves;
• cabbage - an average head of 700 grams;
• salt;
• mayonnaise - 230 ml.

Cooking:

1. Chop the head of cabbage into thin, neat straws.
2. Sprinkle with salt.
3. Rub. Juice should stand out.
4. Take a fine grater or garlic press and skip the garlic cloves.
5. Mix with straw.
6. Fill with mayonnaise.
7. Stir.

Vitamin variant with green apple

All the products included in the composition are ideally combined and create a unique palette of taste. The dish turns out sweet and sour, interesting and "not hackneyed".

Ingredients:

• cabbage - a small red head of cabbage up to half a kilo;
• pepper;
• apple - 2 green;
• salt;
• juice - 30 ml of orange;
• walnut - 160 g (any, you can mix);
• celery - 2 stalks;
• honey - 1 tbsp. a spoonful of liquid;
• cheese - 120 g;
• oil - 55 ml olive;
• carrot - 230 g.

Cooking:

1. Chop the fork.
2. Salt.
3. Wash with hands.
4. Take a large grater and grate the carrot.
5. An apple is needed in the form of thin slices.
6. Chop the celery.
7. Mix.
8. Salt. Mix.
9. Pour juice into oil.
10. Add honey and stir again.
11. Pour the vegetables with oil and, as always, mix.
12. Leave in the refrigerator for half an hour.
13. At this time, chop the nuts.
14. Cut cheese into small cubes.
15. Connect with chilled mass.

With smoked sausage

If you want to surprise and bring joy to loved ones, then it's time to cook cabbage salad with smoked sausage. It is much more satisfying than those described above, and depending on the type of sausage chosen, it comes out different and non-trivial every time.

The salad is very fast, ready in just a few minutes.

Ingredients:

• 1 fork of Chinese cabbage;
• salt;
• green peas - bank;
• egg - 2 pcs. (boiled);
• greenery;
• mayonnaise - 3 tbsp. spoons;
• sausage - 230 g smoked;
• garlic - 2 cloves.

Cooking:

1. Cut the head of cabbage into neat strips.
2. Sausage will also be required in the form of straws.
3. Chop the eggs. It can be straws and cubes.
4. Chop up the greens.
5. Mix.
6. Throw in peas.
7. Grind the garlic on a grater or in a garlic press, or just chop with a knife.
8. Fill with mayonnaise.
9. Salt. Stir.
10. Pour over vegetables.
11. Stir.

With green peas

This cooking option is suitable not only for everyday meals, but also for a holiday. Salad with green peas is recommended to be poured not with sunflower oil, but with olive oil. If you like a more high-calorie option, then use mayonnaise.

Ingredients:

• cabbage - a small head of cabbage;
• olive oil;
• peas - 180 g;
• sugar;
• lemon - 1 pc.;
• salt;
• dill - 4 sprigs.

Cooking:

1. Shred the cabbage. The salad will turn out tastier if the vegetable gives a lot of juice. To do this, grind the forks should be smaller. If the chips turned out to be large, thoroughly “massage” it with your hands.
2. Salt.
3. To shade the taste, add sugar and mix.
4. Pour in the juice squeezed from the lemon.
5. Chop dill.
6. Mix.
7. Pour in peas, pour in oil and mix well for the last time.

Healthy salad with fresh cabbage and beets

Vitamin snack, which is especially good to eat in the spring.

Delicious vitamin salad.

Ingredients:

• cabbage - head of cabbage;
• salt - 1 tbsp. the spoon;
• olive oil - 145 ml;
• beets - 1 pc. (boiled);
• sugar - 4 tbsp. spoons;
• garlic - 4 cloves;
• vinegar - 45 ml;
• carrot - 2 pcs.

Cooking:

1. Shred cabbage and beets. The latter is good and grind on a coarse grater.
2. Chop the garlic cloves and mix everything.
3. Pour vinegar with oil, add sugar, add salt and mix. Boil.
4. Pour dressing over vegetables and stir.
5. You can use immediately.

Cooking Korean at home

Korean cuisine is loved by many families. In addition to the famous carrot, many dishes are prepared using Korean technology, including salads using cabbage.

Ingredients:

• cabbage - 0.5 white head;
• sugar;
• vinegar - 2 tbsp. spoons;
• onion - 1 pc.;
• garlic - 3 cloves;
• cilantro;
• carrot - 2 pcs.;
• sea ​​salt;
• coriander;
• Red pepper.

Cooking:

1. Chop half of the head of cabbage into cubes with an edge of about 2 cm.
2. Carrots will be needed in the form of straws.
3. Mix vegetables and sprinkle with salt.
4. Let stand for half an hour - the vegetable mix should highlight the juices.
5. Squeeze.
6. Combine sugar with vinegar and pour dressing over vegetables.
7. Chop the garlic together with seasonings and throw in a snack.
8. Mix.
9. Chop the onion and fry in oil.
10. Transfer to salad and mix.
11. Leave for a couple of hours.

With canned corn

The dish is tasty and very juicy.

This salad is sure to please everyone.

Ingredients:

• carrot - 1 pc.;
• greenery;
• corn - can;
• pepper;
• forks of white cabbage - 1 pc.;
• salt;
• lemon juice - 1 tbsp. the spoon;
• sunflower oil - 3 tbsp. spoons;
• garlic - 3 cloves.

Cooking:

1. Grind carrots using a grater.
2. Chop the forks, salt and press with your hands.
3. Mix vegetables.
4. Drain the marinade from the jar, and pour the corn to the main product.
5. Combine juice with oil, add chopped garlic cloves, sprinkle with pepper and stir.
6. Pour prepared dressing over vegetables.
7. Stir and sprinkle with chopped herbs.

With pepper and nuts

If you are a fan of Georgian dishes, then this variation is for you. It is distinguished simply by the unique aroma of Georgian sauce.

Ingredients:

• Bulgarian pepper - 1 pc.;
• white vegetable - about half a kilogram;
• salt;
• walnut - 0.5 cups of walnut;
• olive oil - 1 tbsp. the spoon;
• garlic - 3 cloves;
• lemon - 0.5 pcs.;
• onion - 1 pc.;
• parsley - 4 branches;
• cilantro - 25 g;
• raisins - 3 tbsp. spoons.

Cooking:

1. Chop the cabbage, salt and stir.
2. Cover with foil and set aside for half an hour.
3. Finely chop the onion and season with salt. Also set aside for half an hour.
4. Squeeze vegetables - excess moisture is not needed.
5. Roast nuts and chop.
6. Chop cilantro with garlic, combine with nuts and salt.
7. Throw spices in a mortar, knead and mix with onions.
8. Chop parsley and send to cabbage.
9. Bulgarian pepper is needed in cubes.
10. Combine the juice squeezed from the lemon with oil and add the chopped mass with onions.
11. Mix everything, send to the cabbage and stir the already prepared salad again.

Red cabbage salad with crab sticks

A simple vitamin snack that is easy to prepare.

The dish will please with its colors and delicate taste.

Ingredients:

• salt;
• head of cabbage - 1 pc. red cabbage;
• egg - 2 pcs. boiled;
• crab sticks - 260 g;
• mayonnaise - 4 tbsp. spoons;
• onion - 55 g green;

  

  

  

  Ingredients:

  • oil - 3 tbsp. spoons of olive;
  • half a head of red cabbage 400 grams;
  • carrot - 1 pc.;
  • apple - 2 pcs.;
  • salt;
  • honey - 2 tbsp. spoons.

  Cooking:

  1. Chop the head of cabbage and salt.
  2. Squeeze out the liquid - the excess will spoil the snack.
  3. Pour cabbage shavings with honey and salt.
  4. Grind the apple and send the resulting slices to the cabbage.
  5. Take a medium grater and quickly rub the carrot.
  6. It remains to mix everything and pour oil.
  1. To make the appetizer more tasty, you should use young tips - they are juicy and sweet.
  2. If you have chosen a head of cabbage that has been stored for a long time, carefully remove all spoiled leaves. Grind the rest, sprinkle with salt and knead well with your hands. This procedure will help the juice stand out faster. Let the chips stand for about eight minutes, and then you can add the products indicated in the recipe. This preparation will help make the food tender and juicy.
  3. To improve the taste, chopped greens should be added, even if this is not indicated in the recipe.
  4. In any cooking option, mayonnaise can be replaced with natural dressing, making the food more healthy. You can use yogurt or sour cream, butter is also good.
  5. Cabbage goes well with all nuts. Therefore, you can safely add them to any recipe, after chopping them.
  6. The thinner the cabbage is shredded, the juicier and more pleasant the appetizer.
  7. Lemon juice will give a pleasant sour taste, instead of which you can use vinegar. It is enough to add quite a bit and new pleasant notes will appear in the salad.

Delicious fresh cabbage salads are full of virtues. Thanks to excellent taste, the availability of the main ingredient at any time of the year, simple preparation, and a variety of options, they have won the love and reverence of even the most sophisticated gourmets. This gives the right to call them salads of all times and peoples.

There is no need to talk about the beneficial properties of the popular salad. Saturation with vitamins and microelements, dietary qualities make fresh cabbage salad a frequent guest on our tables. Desired salads contribute to rapid saturation, are easily digested, and improve digestion.

Cabbage is able to "make friends" with many products. This wonderful property is adopted by the hostesses, and delight the household with improvisations on the theme "Cabbage and Company".

Any fresh cabbage salad, whether it is with fresh or canned vegetables, meat and sausage products, is certainly delicious and spicy. From one memory of fragrant greens, appetite increases, there is a desire to run to the kitchen and chop cabbage.

By the way, there are a lot of salad recipes on our website, here is a small part of them:

We will not hold back our emotions and we will go to cook our favorite, exceptionally delicious fresh cabbage salad. What recipe will we take today as a basis? Let's remember the most interesting ones, compare our capabilities, and choose the best option.

The coleslaw classic is reminiscent of childhood. Surely, after all, many people remember how in kindergarten they ate a fortified miracle on both cheeks and asked for supplements. Then it seemed the height of grace. It is still delicious, only now we understand that ordinary cabbage, chopped with carrots, caused delight. This is another advantage of fresh cabbage salad - unpretentiousness that can delight.

What is remarkable about the classic fresh cabbage salad? Pleasant sourness will be appropriate additions to the main dishes. Products are sure to be at hand. Quick cooking won't be a hassle. As they say, simple but tasteful.

If we talk about the number of ingredients, then here it is also quite simple. This is the case when you want to say "by eye". It often happens that we cut the salad from the remains of cabbage, and add the vegetables available. Therefore, to the question of how to make a salad tasty, there is only one answer - to taste and adjust, grams and pieces are a relative concept here.

But still, the following proportions will help you navigate:

• Fresh cabbage - 400 grams
• One medium sized carrot
• bunch of green onions
• dill greens
• A teaspoon of sugar
• Two tablespoons of apple cider vinegar
• Three tablespoons of vegetable oil - sunflower or olive
• Well, salt, of course, to taste.

Easy salad preparation

1. Cabbage should be chopped into strips, after being cleaned of unattractive leaves and washed under running water
2. Salt, slightly crush with your hands, set aside for a while
3. Peel and wash the carrots, grate in one-sided motions to make straws
4. Send carrots to cabbage, mix
5. Wash the greens, dry with a paper towel, chop and add to the bulk
6. Add sugar, vinegar, oil
7. Stir, be sure to taste, add what is missing.

The salad is ready, you can serve it to the table and get saturated with vitamins.

A few tips:

1. The salad will turn out especially successful if the carrot variety is tasty and sweet.
2. The classic version will not spoil the addition of sweet and sour apple, grated with straws.
3. When adding vinegar to a salad, do it gradually and with a spoon. Careless infusion from a bottle runs the risk of acidifying the salad.
4. If there was no green onion at home, you can cut a little onion. The taste of the salad will not be spoiled.

Fresh cabbage and cucumber are an unbeatable combination that can also claim to be a classic. The only difference is that carrots, unlike cucumbers, are easier to get in the cold season.

But with the onset of spring, a magnificent duet reigns in our kitchens, especially since young cabbage appears along with fresh cucumbers, with which your favorite salad turns out to be especially tender and juicy.

We’ll make a reservation right away that from old cabbage, the dish is also good. Age can be reduced by pressing hand movements, as a result of which cabbage cuts will become softer and juicier.

The abundance of greens is the main charm of this salad. Having missed the winter for fresh vegetables and fragrant seasoning, we are ready to consume salad in incredible quantities without worrying about calories. No wonder it is jokingly called a silo. This does not offend, but rather exalts the nutritional and dietary properties of the spring dish.

Cooking a set of products

• Fresh cabbage - 500 grams
• Fresh cucumbers - 3 pieces
• Vegetable oil - 3 tablespoons
• Vinegar - 2 tbsp. spoons
• pinch of sugar
• Salt and pepper to your taste
• Nice bunch of green onions
• bunch of dill

Cooking

1. Soak greens and cucumbers for thirty minutes in cold water (we will try to protect ourselves from possible nitrates)
2. Peel the cabbage from unnecessary leaves, wash, remove moisture with a paper towel
3. Cut the cabbage into strips
4. Salt, take it with your hands
5. Cucumbers cut into strips, send to the cabbage
6. Chop the greens, add to the general cutting
7. Put oil, sugar, vinegar, ground black pepper as desired
8. Mix everything
9. Be sure to taste it, if something is missing, add.

The salad is ready, eat healthy and stock up on vitamins!

Now let's use cabbage to master American cuisine. Cole Slow in translation into Russian means shredded cabbage. The American appetizer differs from our salads in its dressing, which is very interesting and deserving of culinary attention.

The salad acquires a gentle - creamy and spicy taste. Try it, this is another way to add variety to the cabbage menu.

This will require products:

• Cabbage - 800 grams
• One medium sized carrot
• one bulb
• Three tablespoons of sour cream
• Three tablespoons of mayonnaise
• One tablespoon of apple cider vinegar
• One tablespoon of yogurt or kefir
• One teaspoon of ready-made mustard (preferably not very spicy, you can even with grains)
• One tablespoon of sugar
• parsley
• Pepper and salt.

In the process, we need a deep salad bowl for mixing vegetables, and a bowl for preparing dressing.

So let's start:

1. Cut the cabbage into strips, put in a salad bowl
2. Peel the carrots, cut into strips. And it is better to grate for Korean carrots. Send to cabbage.
3. Peel the onion, cut into half rings, also add to the cabbage mass.
4. Salt the cut, mixing, mash with your hands. The vegetables should release a little juice, but remain elastic.
5. Prepare dressing - put sour cream in a bowl.
6. Add mayonnaise, yogurt, mustard, sugar alternately to it.
7. Mix everything thoroughly.
8. Pour in the vinegar, beat the sauce lightly to make it homogeneous
9. Pour the sauce over the vegetable slices, mix.
10. Taste, add salt and pepper if needed.
11. The salad should be allowed to brew for a little, at least 15 minutes. The American appetizer is different in that it becomes much tastier when soaked in sauce.
12. Serve garnished with parsley.

Delicious, enjoy!

How to make Cole Slow even more interesting and piquant

1. You can take two types of cabbage - white and red cabbage. In addition to the embellished appearance, we will get vitamin supplements from red cabbage, which are famous for their richness and variety.
2. You can add chopped cilantro and celery, which will make the aroma and taste of the salad richer and richer. But this is a personal matter for each cook, since the seasoning has specific flavors.

Cabbage salad with vegetables and chips

This salad is also called "Goat in the garden", which clearly indicates the vegetable component. Very tasty, hearty, spicy and with a beautiful presentation. Cabbage is in perfect harmony with all the neighbors in the garden.

For such a salad, you can use not only white cabbage, but also Beijing. That's what turned out to be at home, that one will be good.

For a spectacular salad, we need products:

• Cabbage - 200 grams
• Fresh cucumber - 200 grams
• Canned corn - 180 grams
• Fresh tomato - 200 grams
• Chips - 60 grams
• bunch of dill
• A couple of garlic cloves
• Mayonnaise - 100 grams
• Salt, pepper to taste.

Cooking:

1. All vegetables should be cut approximately the same size.
2. Put the mayonnaise in a bowl.
3. Finely chop dill, send to mayonnaise.
4. Peel the garlic, pass through a press, add to the mayonnaise. Mix the sauce, let it brew for 20-30 minutes.
5. Salad collection. Place the chips in the middle of a large round dish. Around them, in diameter, arrange slides of chopped vegetables and corn.
6. The sauce is served in a separate dish.

You can to the table. You put vegetables on your plate, pour them with aromatic sauce. And enjoy with chips. Very original and tasty, just delicious! For those who have little salt in mayonnaise, they can add salt and pepper.

There are a huge number of options on the theme "Goat in the garden". Here is another composition of the garden, more satisfying

• Cabbage (where would we be without it)
• Carrot
• Sweet and sour apple
• Beet
• Ham
• Mayonnaise 100 grams
• Dill
• Garlic 2 cloves
• Chips.

Products are taken in the same quantity. Cabbage is shredded. Carrots, beets, apples are rubbed with straws.

Note for yourself that carrots and beets are used raw (!).

The ham is cut according to the vegetables. Mayonnaise sauce is made from garlic, passed through a press and chopped mayonnaise.

Assembling the second option: sauce is laid out in the middle of a round dish. Slides of cabbage, other vegetables, ham and chips alternate in diameter. This is such a treat - spectacular, spicy, unusually useful.

In summer, of course, light vegetable salads are more attractive. But in winter, it’s not a sin to indulge in more complex, so to speak, mayonnaise, culinary creations.

Cabbage salad with chicken you will certainly appreciate. It's delicious, unusual and nutritious. Its highlight lies in the pickled onion, which, together with cabbage, sets the tone for the whole dish.

Grocery list:

• Fresh cabbage 300 grams (better if it's Beijing)
• Chicken meat - 300 grams (take chicken legs, the meat is juicier there)
• Two bulbs
• Hard cheese
• Three hard boiled eggs
• Mayonnaise 150 grams
• Vinegar - 50 grams
• Sugar table spoon
• Bay leaf
• Salt, pepper to taste.

1. Pickle the onion immediately so that it has time to gain strength. To do this, peel the onion, cut into half rings. Put in a deep bowl. Pour vinegar with water (part vinegar, two parts water). Add sugar, salt, mix. Now let it persist. At least two hours.
2. Boil the meat in salted water with the addition of bay leaves, black peppercorns. It doesn't take long to cook. 30 minutes after boiling will be enough, because chicken is cooked quickly.
3. Let the boiled meat cool, cut into strips.
4. We clean the eggs, rub on a grater.
5. We grate the cheese on a grater with one-way movements. We need straw.
6. Shred Chinese cabbage into small pieces.
7. Assemble lettuce in layers.
8. Put the meat on the bottom of a deep salad bowl.
9. Place the pickled onion on top, pressing down the meat a little.
10. Next comes a layer of cheese, on top is a thick mayonnaise net, which needs to be leveled with a spoon.
11. Egg layer, mayonnaise net.
12. The top of the salad is cabbage. It should be an air cushion, which only needs to be lightly powdered with mayonnaise strokes.
13. Salad must be allowed to brew. And he will amaze with his taste. Here try it!

For those who are skeptical about store-bought mayonnaise, I suggest cooking it at home. After all, this is nothing more than a yolk with vegetable oil and seasonings in the form of mustard, vinegar, salt and sugar. If you have a food processor - 10 minutes of work.

For one yolk you need 100 gr. sunflower oil (good quality and odorless), a teaspoon of ready-made mustard, half a teaspoon of sugar, a pinch of salt, a tablespoon of vinegar, ground pepper, if there is a fresh cucumber, then add a little, at least a third.

Home production of mayonnaise is a process of gradual introduction of products with continuous whipping.

Mayonnaise at home with a blender

1. Beat the yolks at room (!) Temperature thoroughly until a thick, lightened mass.
2. Add mustard, vinegar, salt, sugar, pepper, cucumber (pre-cut into pieces)
3. Lastly, gradually, in a thin stream, pour in the oil. Pour in a little, make sure that it mixes with the total mass. Then a little more. And so gradually the whole number.
4. When you see that a thick, homogeneous mass has turned out, the mayonnaise is ready.
5. Turn off the combine. Taste the product. Correct acid, salt by adding the appropriate products.

Agree that with simple actions you can get a quality and tasty product. Just remember that it can not be stored for a long time even in the refrigerator. Two days, no more.

These are the feats that ordinary cabbage pushes us to. For which we are incredibly grateful to her.