Fresh cabbage salad - very tasty and quick recipes. Fresh cabbage salads are very tasty and simple! Cabbage salad with vegetables

Salads with fresh cabbage are good at any time of the year. They are indispensable in the daily diet of children and people who adhere to the correct and healthy eating. Cabbage salads are rich in vitamins and microelements, they have a pleasant taste, and their preparation takes a minimum of time. Light, refreshing and juicy vegetable mixes with cabbage will complement a wide variety of side dishes, as well as meat and poultry dishes.

The undeniable advantage of salads with fresh cabbage is low cost and accessibility. Cabbage is presented on store shelves in a huge assortment both in winter and summer. For cooking, modern housewives use the following types of cabbage: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.

The benefits and compatibility of different types of cabbage
In their raw form, all types of cabbage are in perfect harmony with products, both animal and plant origin. These vegetables are only incompatible with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body. vitamins E, C and K, as well as ballast substances and folic acid. Additional components of salads made from this cabbage can include: green apples, cranberries, carrots, beets, onion, cucumbers, zucchini, parsley, dill and other greens.

No less popular is Savoy cabbage. It is a source of vitamins E and B6. When stewed, Savoy cabbage has the best taste characteristics, but when fresh it is not inferior to most vegetables. It can be combined with carrots, cucumbers, radishes, herbs and herbs. Red cabbage is good for colds and flu, it goes well with pomegranate, black currants, green beans, lettuce, sweet peppers, sour apples and nuts. Other types are also beautiful in combination with the listed components. And only cauliflower individual, it is most attractive in mixes of cereals and herbs.

Choosing cabbage for salad

When choosing cabbage on the market, first of all, you need to pay attention to appearance. Ideal vegetables are those with a beautiful light green, green or dark purple (in the case of red cabbage) color, without damage, deep cracks, spots or rotten areas. When pressed, the cabbage should not be deformed; as a rule, such a defect indicates insufficient ripeness. Soft and wrinkled cabbage is not suitable for making salads. The optimal weight is 1-1.5 kg. The presence of a stalk is mandatory; its length varies from 3 to 5 cm. The leaves must fit tightly to the head of cabbage. The aroma is welcome fresh, without foreign odors. When cut, the cabbage should be clean, without dark brown spots. The taste must be consistent with the chosen type.

Salad dressings with fresh cabbage

Even a traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive dish, all you need to do is experiment with dressings. A classic dressing for cabbage vegetable mix is ​​prepared based on vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.

You can also prepare dressings according to the recipes below:
*natural yoghurt, mustard, lemon juice and salt;
*mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, chopped fresh ginger, grated garlic and salt;
*olive oil, Apple vinegar, mustard, dried chopped basil, grated garlic, sugar, salt and ground black pepper;
*natural yogurt, capers, mustard, lemon juice, salt and ground black pepper.

It's hard to imagine a more budget-friendly cold appetizer than fresh cabbage salad. From this simple vegetable you can create a wide variety of dishes, from everyday to festive.

They will not only be tasty, but also very healthy. We offer several of the most popular options. In addition to them, there is a detailed photo description of the recipe and videos of the cooking process.

Delicious fresh cabbage salad

A very interesting solution, using omelet pancakes instead of eggs in a vegetable salad gives amazing results! Plus, no mayonnaise is used here. Instead, there is a fresh and aromatic dressing made from sour cream, mustard and garlic. It turns out incredibly delicious!

You can experiment: add a meat component in the form of boiled chicken or ham to a cold dish.

Ingredients:

• young cabbage – 200 g;
• carrots – 100 g;
• garlic – 2 cloves;
• egg – 3 pcs.;
• milk – 50 ml;
• greens - to taste;
• sour cream – 100 g;
• mustard – ½ tsp;
• salt, ground black pepper - to taste.

Cooking steps:

Finely chop the young cabbage. Season with salt and mix with your hands. Let the fibers soften and the juices come out.

Grate the carrots on a coarse grater. Add to cabbage. Sprinkle with ground black pepper and salt. Mix well.

Mix milk with eggs, add a little salt and whisk. Fry the omelette mixture in a frying pan with vegetable oil in the form of pancakes. Cool them and cut them into small strips. Add to vegetables.

Complete the salad with finely chopped dill. Mix sour cream with mustard. Squeeze the garlic cloves into this mixture.

Place sour cream dressing in a salad bowl and stir.

Fresh cabbage and carrot salad with vinegar: recipe like in the canteen

This is perhaps the simplest version of a vegetable salad. But it fully possesses all the advantages of a full-fledged cold dish for regular use.

Routing This dish indicates the content of vitamins B, PP and C, minerals in the form of calcium, magnesium, phosphorus and iron. And its low calorie content, less than 91 Kcal per 100 g, makes this salad indispensable for dietary nutrition.

Have you also tried to repeat this common catering recipe at home? Did not work out? Or maybe it worked out, but not the way you wanted? Try our recipe. The result will please you and satisfy you in all respects.

• cabbage – 600 g;
• carrots – 100 g;
• salt – 0.5 tsp;
• sugar – 1 tbsp. l.;
• table vinegar - 1.5 tbsp. l.;
• vegetable oil – 2-3 tbsp. l.

Preparation:

1. Shred the cabbage. Salt it and knead it with your hands. Place in the refrigerator for 15 minutes.
2. Grate the carrots. Combine with cabbage.
3. Put salt and sugar, add table vinegar and unrefined sunflower oil. Mix well. Place the prepared salad in the refrigerator for about half an hour.

Fresh cabbage salad with cucumber and tomatoes: recipe with photos

Very light, like a fresh spring wind, this dietary salad, not without reason, claims to be a champion in speed of preparation. And what a aroma!

Ingredients:

• Chinese cabbage 1 pc.;
• cherry tomatoes - 10 pcs.;
• cucumber - 1 pc.;
• dill and green onions to taste;
• olive oil - 50 ml.

Preparation:

1. Cut out the hard white core from each cabbage leaf. Roll the remaining green part into tubes and chop finely.
2. Cut the fresh cucumber into thin half rings. Add to cabbage.
3. Divide the cherry tomatoes into four parts and also add to the salad.
4. cut green onions, finely chop the dill. Add to other vegetables.

Salt according to your taste, season with olive oil. Mix thoroughly.

Vitamin salad with cucumber (delicious dressing)

Fresh, healthy, tasty, light, aromatic... And that's all about it, about fresh cabbage salad with cucumber. It owes its dizzying taste to the original dressing made from vegetable oil with the addition of lemon juice and honey. And fresh ingredients provide an abundance of vitamins and minerals.

• white cabbage – 300 g;
• cucumber – 2 pcs.;
• bell pepper- 1 PC.;
• celery stalks – 1 pc.;
• green seasonings to taste, onion, dill, cilantro, parsley, dill;
• salt;
• lemon, lime juice or apple cider vinegar;
• honey – 1 tsp;
• black allspice;
• olive or sunflower oil – 2 tbsp. l.

Preparation:

1. Finely chop the cabbage. Cut the bell pepper fruit into strips. Chop celery stalks and cucumbers. Finely chop the greens. Use any fresh seasonings to your taste, the dish will only be more flavorful. Mix all ingredients in one bowl, add salt.
2. Prepare a dressing from vegetable oil, lime or lemon juice, ground black pepper and honey. Pour it over the dish and mix well.

Delicious cabbage salad without vinegar

It is not for nothing that this dish received a name with a chronological slant. If you have certain skills, its preparation can be completed within this time frame. After all, there are few ingredients, the operations are not labor-intensive, and the result amazes with its delicious taste and aroma.

To a large extent, it is achieved through spicy dressing. The citric acid contained in its composition plays the role of a marinade. Therefore, the salad does not lose quality on the second day. On the contrary, it acquires a pleasant specific taste.

• 1 small head of cabbage;
• 4-5 green onions;
• 30 g dill;
• 0.5 tsp. salt;
• 4-5 tbsp. l. vegetable oil;
• 1 tbsp. l. lemon juice;
• 1 tsp. Sahara;
• ¼ tsp. pepper

Cooking steps:

Shred the head of cabbage. Young cabbage of the early variety is best suited for making salad. Its leaves are softer and juicier. Are there only late winter varieties on the shelves? Do not despair. Use what you have. Just cut it thinner, sprinkle it with salt and mash it properly with your hands until the juice appears. As a last resort, you can crush the cabbage crumbs with a pestle.

Finely chop the green onions, chop the dill.

Pour lemon juice into vegetable oil, add salt, granulated sugar and ground pepper. Mix thoroughly. The gas station is ready! Pour it into a salad bowl and stir.

Did you like the dressing? You can use it to prepare any vegetable salads.

With bell pepper, carrots and vinegar

Do you want to prepare a quick, crispy and juicy snack for your everyday diet or holiday menu? Then this recipe is for you.

You can season the dish with any vegetable oil, olive, sunflower or flaxseed. Enjoy it for your health! And let a joyful mood always reign at your table!

Ingredients:

• white cabbage – 0.5 kg;
• carrots – 1-2 pcs.;
• onion – 1 pc.;
• sweet pepper – 0.5 pcs.;
• table vinegar 9% - 1 tsp;
• salt to taste;
• vegetable oil.

Preparation:

1. Cut the onion into thin half rings. Finely chop the head of cabbage. Combine vegetables in one bowl. Season with salt and mix with your hands.
2. Grate the carrots on a coarse grater and cut the bell pepper into slices. Add to onions and cabbage.
3. Season with vinegar and vegetable oil, salt to your taste.
4. Mix thoroughly.

Fresh cabbage salad with smoked sausage and corn

What criteria are determining for a dish to be classified as a holiday dish? Extraordinary taste and original appearance. This salad deserves to be at the center of a festive feast. It is not only tasty and nutritious, but also quite light.

And any housewife can add external originality to a dish. Place it in a beautiful bowl, garnish with herbs and the festive dish is ready!

• cabbage – 250 g;
• half-smoked sausage – 200 g;
• boiled rice - 5 tbsp. l.;
• eggs – 5 pcs.;
• canned corn - 1 can;
• mayonnaise – 2-3 tbsp. l.

Preparation:

1. Shred the cabbage.
2. Cut the sausage into cubes.
3. Boil hard-boiled eggs. Chop them into cubes.
4. Drain a can of canned corn.
5. Combine all ingredients.
6. Season with mayonnaise and mix thoroughly. Decorate with greens.

Salad of cabbage, crab sticks, corn, cucumber

From the simplest and healthy products In just five minutes, prepare a delicious salad according to the recipe below. This is one of the snack options described earlier. Fans of vegetables, admirers of crab sticks, and simply adherents of tasty and healthy food will be satisfied.

• 250 g young cabbage;
• 2 medium cucumbers;
• 50 g green onions;
• 240 g crab sticks;
• 280 g corn;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Let's get started:

1. Chop the young white cabbage as thinly as possible. Young is far from young? Use Beijing.
2. Finely chop the fresh cucumbers, chop the green onions.
3. Cut the crab sticks into cubes.
4. Combine all ingredients in one bowl, add corn. Season with salt, season and stir. You can use homemade or store-bought mayonnaise as a dressing. This salad will also be good with vegetable oil.

Very tasty, tender with chicken fillet - quick recipe with photo

The harmonious combination of chicken meat, cream cheese, sweet corn and crispy cabbage creates an amazing effect of freshness and novelty. In addition, this dish has an optimal ratio of proteins, fats and carbohydrates. Try it!

• white cabbage - 0.5 kg;
• hard cheese - 150 g;
• chicken fillet - 1 pc.;
• canned corn - 200 g;
• salad mayonnaise to taste;
• salt - 1/4 tsp.

Preparation:

1. Finely chop the cabbage. Use loose and juicy heads of early and medium varieties.
2. Boil chicken breast fillet in salted water for 20 minutes. To improve the taste of meat, add onions and carrots to the broth. Cut the boiled chicken fillet into strips or tear into fibers with your hands.
3. Mix cabbage and meat, add canned corn.
4. Grate a piece of hard cheese on a fine grater. Add to salad bowl.
5. Season with salt and mayonnaise.

Salad “Tenderness” with apple

A vegetarian cabbage salad with apple will not only replenish vitamin deficiency, but will also protect you from excess calories. After all, it contains only vegetables and fruits! And the use of different varieties of apples makes it possible to vary the taste of the finished dish.

Ingredients:

• fresh young cabbage – 200 g;
• apple – 1 pc.;
• onions – 1 pc.;
• carrots – 1 pc.;
• parsley;
• dill;
• lemon juice – 1 tsp;
• salt to taste;
• sunflower oil.

Preparation:

1. Cut the young cabbage into thin strips.
2. Remove the core from the apple. Cut it into thin slices. Is the peel too thick and tough? Remove it before cutting into the fruit.
3. Cut the onion into small cubes.
4. Grind the carrots through a coarse grater.
5. Place cabbage and onions in a salad bowl. Season with salt and add lemon juice. Mix well.
6. Add grated carrots and apple pieces. Add chopped herbs: dill and parsley.
7. Season with vegetable oil and mix thoroughly.

Fresh and seaweed salad

The “highlight” of this salad is the unexpected combination of cabbage and seaweed. This combination creates a light, juicy, but very unusual taste. Don't forget about the benefits of seaweed. Its contribution in the form of an additional portion of iodine will have a beneficial effect on your body.

Ingredients:

• 500 g young white cabbage;
• 200 g seaweed;
• 4 eggs;
• 2 tbsp. l. mayonnaise;
• half an onion;
• salt and pepper to taste.

Preparation:

1. Chop the cabbage head. Season with salt, mix a little with your hands, and let the juice come out.
2. Finely chop the onion and eggs.
3. Chop the seaweed strips to obtain a finer fraction.
4. Mix all ingredients. Season with mayonnaise.

Salad with fresh cabbage, green peas and egg

The advantage of cold cabbage appetizers is their versatility and variability. Without compromising the taste of the finished salad, you can replace the main ingredient with red cabbage, and the mayonnaise dressing with sour cream or vegetable oil.

• cabbage -300 g;
• egg – 3 pcs.;
• green peas – 100 g;
• cucumber – 1 pc.;
• dill, onion – 1 bunch;
• mayonnaise – 2 tbsp. l.;
• salt - to taste.

Cooking steps:

1. Shred the cabbage.
2. Finely chop fresh cucumber.
3. Chop the dill and onion feathers.
4. Boil hard-boiled eggs, chop them.
5. From a can of canned food green peas drain the liquid.
6. Mix all ingredients in a salad bowl. Add salt, season with mayonnaise, sour cream or vegetable oil, mix thoroughly.

Want to give your dish a festive look? Place it inside the serving ring and press down lightly. Carefully remove the mold. Decorate the formed salad with herbs.

How to prepare a salad with white cabbage, beans and croutons

Do you think cabbage salads are always an example of a low-calorie dish and a standard proper nutrition?

I hasten to please lovers of high-calorie foods and shock adherents of the diet menu with the recipe for this magnificent salad. Yes, it is quite fatty and nutritious. But is it possible to deprive yourself of the pleasure of eating delicious food? Just reduce the portion.

• red beans - 200 g;
• pork meat - 350 g;
• onion – 1 pc.;
• carrots – 2-3 pcs.;
• fresh white cabbage - 150 g;
• garlic – 5-6 cloves;
• White bread;
• mayonnaise – 3 tbsp. l.;
• sunflower oil for frying - 100 g.

Step by step recipe:

Cut the lean pork into cubes, fry in a frying pan in vegetable oil.

Chop the onion and add to the meat. Also lightly fry. Place the fried foods in a salad bowl.

Grind the carrots through a coarse grater. Fry it in vegetable oil. Add to meat and onions.

Finely chop fresh white cabbage. Juicy vegetable of early varieties can be used in salad in fresh. Just add some salt and remember with your hands. Later and tougher varieties should be fried in vegetable oil, like the rest of the ingredients. Add to salad bowl.

Attention! When frying ingredients, try to use a minimal amount of vegetable oil. After all, this method of preparing salad components ensures its high fat content. And this quality creates additional stress on the consumer’s liver.

Squeeze the garlic cloves through a press. Stir. Boil red beans in salted water. It will take about two hours to get it ready. Place in a salad bowl with the rest of the ingredients.

Season the salad with mayonnaise. Stir gently. White bread cut into cubes. Fry them in sunflower oil until golden brown. Add to salad mixture and stir.

Keep the finished dish in the refrigerator for 3-5 hours. It will infuse and the crackers will be soaked in the aromatic dressing. You can put it on the table and receive admiring compliments.

Lenten dietary salad “Spring” with radishes: recipe for weight loss

A very tasty low-calorie salad of spring vegetables. Combine its components to your taste. Increase or decrease the amount of one or another ingredient. This will not harm the quality of the dish. After all, all the products used are fresh, tasty and equally healthy.

Ingredients:

• young cabbage - 300 g;
• radishes - 150-200 g;
• fresh cucumber - 150 g;
• cherry tomatoes - 100 g;
• green onion - 40 g;
• dill - 1 bunch;
• lemon or lime juice - 20 ml;
• honey - 1-1.5 tbsp. l.;
• olive oil - 4 tbsp. l.;
• sweet mustard - 1 tbsp. l.;
• salt to taste.

Step-by-step preparation:

1. To prepare salad dressing, add salt, mustard, honey and olive oil to lemon juice. Whisk until solids are completely dissolved.
2. Shred the cabbage, cut the radishes, cucumber and tomatoes. Finely chop the green onions and dill.

Pour in the dressing. Mix thoroughly.

Korean cabbage with radish and garlic - a very tasty, spicy winter appetizer

In the wake of the popularity of Asian cuisine, almost no dish is complete without its oriental remake. Cabbage salad is no exception. Add spices to it in the form of radish, vinegar, pepper, even more salt and seasonings.

Get a dish stylized as a Korean salad. In our recipe, it is marinated for 24 hours. In ethnic Korean cuisine, vegetables are fermented.

• 1/2 medium head of cabbage;
• 2 large carrots;
• 1 large green radish;
• 4-6 cloves of garlic;
• 3 tsp. salt;
• 1 tbsp. l. Sahara;
• 4 tbsp. l. table vinegar;
• 100 ml vegetable oil;
• 0.5 tsp. ground coriander (hops-suneli or seasonings for Korean carrots);
• 0.5 tsp. red hot pepper - optional.

Step by step recipe:

1. Cut the cabbage into large slices. Pour boiling water over it. It should completely cover the vegetable slices. Cover with a plate. Leave for about 10-15 minutes.
2. Cut the carrots and green radish into strips. Chop the garlic cloves into thin slices.
3. Drain the cabbage. Add carrots, radishes and garlic to it. Sprinkle with salt, sugar, dry seasonings. Pour in table vinegar.
4. Heat the vegetable oil. Use a microwave oven or gas stove for this purpose. Pour hot oil over the salad. Stir gently.

Let it sit at room temperature for several hours. Then put it in the refrigerator for a day. Are all the ingredients thoroughly marinated? You can eat!

"Melka" with beets

What explains such a specific name for a light vegetable salad? For people who are actively involved in getting rid of extra pounds, there is no intrigue in this. IN raw vegetables contains hard dietary fiber. They are the ones who cleanse the inner surface of the intestines with the efficiency of this household equipment.

Are you unfamiliar with excess weight problems? This is not a reason to refuse delicious and very healthy salad. In one plate you will find a storehouse of vitamins and minerals!

Ingredients:

• 0.5 heads of cabbage;
• 1 small beet;
• 2 carrots;
• 1 clove of garlic;
• salt pepper;
• sunflower oil.

Step by step recipe:

1. Cut the cabbage into strips.
2. Grate raw beets and carrots on a coarse grater or use a special device for Korean carrots.
3. Grind the garlic using a press or grate it on a fine grater.
4. Mix all ingredients, salt, add pepper, season with sunflower oil.
5. Let the salad sit for about 15 minutes.

With onions, carrots and vinegar

How to create a complete dish from the point of view of benefits and nutrition from 2-3 ingredients? High-quality fresh products, personal interest and a few simple operations. Culinary initiative is welcome!

Kg Carbohydrates: 8.75 g

60 min. Video recipe Print

Almost all fresh cabbage salads belong to the category dietary dishes and are low in calories. Depending on your own preferences, you can use any type of vegetable oil, sour cream, yogurt or mayonnaise as a dressing.

The use of combined dressings gives a good effect. Dilute mayonnaise with yogurt or sour cream. The taste of the dish will soften and acquire freshness.

In addition to the traditional store-bought dressings and seasonings from the recipes presented above, we offer several more mouth-watering options.

Homemade mayonnaise - fast and tasty

Are you biased towards store-bought mayonnaise? Master the recipe homemade this delicious seasoning. This is not a troublesome task, even novice housewives can do it.

Take the ingredients:

• lemon juice - 2 tbsp. l.;
• salt - 0.5 tsp;
• sugar - 0.5-1 tsp;
• black pepper - 0.5 tsp;
• mustard - 2 tsp;
• 2 eggs;
• refined vegetable oil - 300-350 ml.

Preparation:

1. Squeeze the juice from the lemon. Salt, add sugar and ground pepper.
2. Add mustard, beat in eggs.
3. Pour in vegetable oil.

Beat the mixture with an immersion blender. To do this, place it in a vessel with a mixture of components. Let the blender hood cover the egg yolk. Do not tear it off the bottom of the vessel until the mixture is half whipped. Then move it to the second yolk. Do not turn off the blender until a thick, homogeneous mass is obtained.

1. For better whipping, the temperature of the ingredients should not differ from room temperature.
2. It is acceptable to use a mixture of sunflower and olive oil. Do not allow the olive oil percentage to exceed 20-25 percent. It gives mayonnaise a bitter taste.

Prefer a thinner mayonnaise? Dilute it with 1-2 tablespoons of warm water and whisk again. Or reduce the amount of vegetable oil in the recipe.

French salad dressing

The use of such a dressing provides unexpected taste metamorphoses to familiar vegetable dishes. You can use it at your discretion different kinds mustard, vegetable oil and vinegar. The calorie content of the seasoning is 478 kcal.

Ingredients:

• olive oil - 3 tbsp. l.;
• natural vinegar 6% - 1 tbsp. l.;
• honey - 1 tsp;
• mustard with whole grains - 1 tsp;
• garlic - 1 clove;
• salt – 0.5 tsp.

Preparation:

1. Finely grate the garlic cloves. Place in a jar.
2. Add mustard, honey and vinegar. Add some salt. Pour in olive oil. Close the jar with a lid. Shake vigorously until ingredients are completely mixed.

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• fresh cabbage
• fresh carrots
• apple 1
• dill
• table vinegar
• vegetable oil
• salt, sugar

We cut the cabbage and put it in a bowl. Salt (1 tablespoon). Then be sure to crush it hard. At first I just rub it against each other in handfuls, then I crush it, as when salting. I add a teaspoon of sugar and 1 tbsp. a spoonful of vinegar. I rub carrots and apples. I add dill and vegetable oil. Everything is very fast, contains vitamins and fits well into the diet.

Salad from Sweety-2

We cut it, salt it too (without sugar), then add fresh cucumber, dill, green peas and decorate with lingonberries or cranberries. It turns out to be a super vitamin salad. I especially love it in the spring.

Salad from ezhidza

Chop the cabbage finely and mash a little with salt. Carrots and beets (raw) on a coarse grater. Garlic (amount according to taste) - use a garlic press. Cut the onion into rings and fry until golden brown. A spoonful of mayonnaise. That's all. Fast and tasty.

Salad from Dinusya_555

I first saw it prepared at the Tashkent bazaar (main ingredients), and the seasonings and dressing are mine!
1. Shred the carrots into thin strips, sprinkle with salt, sugar and seasoning for Korean carrots (to taste!), a little balsamic vinegar and press well with your hands, squeezing out the juice. Add the bell pepper cut into strips and mix well with your hands. Let it marinate for an hour.
2. Cut the white cabbage into strips (the thinner the better), add a cucumber (cut as convenient), chopped green onions, parsley, do not add salt!, mix.
3. Salad dressing - a mixture of olive and sunflower oils, balsamic vinegar (to taste), a little hot mustard, herbs(optional).
4. Mix everything in one bowl and pour in the filling, I add a little sugar to this salad, add some more salt (to taste) and mix thoroughly with my hands (almost knead until juice is formed), add a sprig of cumin, coriander seeds (after crushing a little) and again I mix.

The main thing in this salad is the juice from vegetables, seasonings and herbs; the more juice, the tastier! This salad is very good for pilaf and any meat dish; salad juice can easily replace gravy!

Salad from Varvara Plyushkina

Finely chop the cabbage.
Cut the onion into half rings, pour boiling water over it, rinse with cold water and squeeze.
Carrots - about 2 small - grate.
Sausage - I take boiled-smoked, like servelat - cut into thin strips.
A fresh small cucumber, or a piece of a large one, cut into thin strips or grate on a grater for Korean carrots. Let it sit for a couple of minutes so that the juice comes out, and add it to the salad without the juice.
I don't have a cucumber today.
Mix everything in a cup, add just a drop of salt, black pepper, sweet paprika and mayonnaise. Mix well and let sit for a couple of hours.
This is a very tasty and filling salad.

Salad from *Honey*

Shred the cabbage, add fresh beets and carrots grated on a coarse grater, all in approximately equal proportions. cut the potatoes into thin cubes and fry them, put them on a napkin - let the oil drain and also into the salad. Well, we fry pieces of meat (beef), I also cut it into cubes. Season everything with a mixture of sour cream + mayonnaise + crushed garlic.

Salad from Bukovka

Our cabbage in the cellar loses its juiciness by the end of January. In the family, the salad made from this kind of dry cabbage was nicknamed “SU-123”.
Chop the peeled walnuts and fry in a frying pan without oil.
Place the green peas in a sieve.
Chop the cabbage into thin strips.
Thinly slice the pickled cucumbers and onions.
Mix peas with cabbage, onions and pickles, add salt and pepper, season with mayonnaise. Walnuts above.

Salad from Marinka-orangeka

Me with a simple salad. I really like it because of the lemon, just the aroma and sourness!
Shred the cabbage, mash with salt, chop the tomato, cucumber (I didn’t have any today), sprinkle with lemon juice (I like it more), add vegetable oil, and green onions (I had green onions).

Salad from Taise

• finely chop the cabbage
• grate carrots
• 1 large pepper, same mode
• 1 pc onion, preferably red, but you can also use plain
• tomatoes 1-2 pcs.
• canned peas 1 jar

Salt, pepper (required) and season, usually I use sour cream + mayonnaise for dressing, but you can also use vegetable oil.
I usually prepare this salad at the dacha when new potatoes appear. And then I decided to diversify the winter.

Salad from Kosto4ka

• Chinese cabbage - 1/2 head
• fresh cucumber - 1 pc.
• boiled white chicken meat - 500 gr
• herbs: dill, parsley

Mix everything, add salt, sprinkle with freshly ground black pepper, and season with olive oil. Incredibly delicious!

Salad from Yulya-ya

• julienned cabbage and carrots
• add salt, squeeze it all with your hands until the juice comes out
• bell pepper and cucumber strips
• chopped green onion and parsley

Refueling:

• Apple vinegar
• olive oil
• pinch of sugar
• at the end add the fried sunflower kernel

Salad from Btata

Finely chop the cabbage, add a little salt, and mash it with your hands. Add fresh tomatoes, coarsely grated cucumber, and bell pepper. Grind Fetaki (or Feta) cheese with mayonnaise (for a small pack of 200g cheese - 2 heaped tablespoons of mayonnaise). Use the resulting dressing to season the salad.

Salad from masha_sib

• Finely chop the cabbage, then mash it with your hands.
• Three carrots on a fine grater.
• Mix both ingredients...
• Let's add a little salt.
• Add a little apple cider vinegar.
• Season with mayonnaise.

Salad from ***NYUSKA***

1. Shred fresh cabbage, put it in a salad bowl, add green peas, salt and pepper to taste, and season with vegetable oil.
2. Shred fresh cabbage, place in a salad bowl, add diced boiled eggs, salt and pepper to taste. Season with mayonnaise.
This week we made both salads, but the photo is only of the second one.

Salad from Katena249

• cabbage
• carrot
• cucumber
• pepper
• celery
• greenery

I make different refills:
1. Balsamic vinegar + vegetable oil.

Salad from Dusek

• Chinese cabbage
• olives
• cucumber
• red fish
• egg for decoration

Refueling: sesame with soy sauce.
We cut everything thinly and thinly so that it shines through. Mix everything in a bowl. Ideally there should still be beets, but I didn’t have any at home.

Salad from Lyudmila Alexandrovna

• Chinese cabbage
• onion
• carrot
• salt Adyghe salt (salt with spices)
• vegetable oil (preferably unrefined)

Salad from Natashka

Lettuce, Chinese cabbage, white cabbage, cucumbers, tomatoes and cherry tomatoes, radishes, herbs, pickles, olive oil and balsamic vinegar.

Salad from Mirage

• Chinese cabbage - 1/4 medium head
• canned corn - small jar
• fresh cucumber - 1 slightly less than medium
• tuna in oil - 1 jar
• mayonnaise

Chop the Pekinka finely. Cut the cucumber into small cubes. Drain the filling from the corn and tuna. Mash the tuna in a bowl with a fork, put the rest of the ingredients in there, lightly add salt, and mix. Season with mayonnaise.

Salad from Red Apricot

• Chinese cabbage
• tomato
• fresh cucumber
• olive oil
• lemon juice
• salt and pepper

Salad from pokahontas

• White cabbage (chopped, doused with boiling water, mashed with a little salt).
• Small carrot on a fine grater.
• Peking cabbage - cut into not very small pieces.
• Fresh cucumber - on a coarse grater.
• Bell pepper thinly sliced.
• celery stalk - thin slices.
• Half a small onion - thin half rings - was doused with boiling water.
• Cherry tomatoes - halved or quartered.

Sometimes I add canned peas to the salad (today there are none) and avocado - my youngest and I are big fans of it. But today the salad is without it - the avocado is saved for dinner.
Refueling, frankly speaking, is not for everyone - I'm an amateur.
Mix soy sauce and rice vinegar by eye, add a little Provençal herbs, and I also literally added a tablespoon of pumpkin oil to the salad - for the whole salad, not per serving.

Salad from Chigov

For myself and my child, cabbage with beets and carrots. Shred fresh white cabbage, grate raw beets and carrots, onions, salt, pepper to taste, a little garlic, season with sour cream and a little mayonnaise.

Since my husband doesn’t like raw beets, cabbage is spicier for him. Shred the white cabbage, sprinkle with a little table vinegar, thinly slice the onion into rings, add salt and lightly mash everything. Dressing on the stove, I make it in an iron cup, heat the sunflower oil very hot, add black pepper (red can be used) and pour hot oil and pepper over our cabbage, mix well and the salad is ready.

Salad from partyzan-ka

I chop the cabbage, grate the beets and carrots, add green onions and dill with parsley, and season with mayonnaise.

Salad from SCORPIONGIRL

The main thing is to chop the cabbage thinner, and with it you already have what you have available: raw carrots, green cucumbers, bell peppers (I had frozen ones), fresh tomatoes, greens, maybe an apple, and as an option - add canned sweet corn (but I didn’t I liked it, I won’t add more), squeeze in lemon juice (I used lime). NO SALT. Greens - to taste - any. And spices (I really like cumin seeds with cabbage). Drizzle everything with olive oil or whatever you like.

Salad from safonovayana

• red cabbage, small forks, half a fork;
• carrots 1 pc.;
• garlic 3 cloves;
• greens (I have dill);
• balsamic vinegar 1-2 tbsp;
• unrefined sunflower oil (mine like this);
• salt and pepper to taste.

Finely chop the cabbage and carrots, knead well to make the cabbage softer. Add chopped herbs, garlic, salt, pepper, season with balsamic vinegar and oil. Salad ready!!!

Salad from Katerina nsk

• White cabbage
• carrot
• lemon juice or citric acid
• sugar
• sunflower oil

Shred cabbage, carrots, a pinch of salt, sugar, lemon juice, sunflower oil. Knead everything with your hands.

gimmesomeoven.com

Ingredients

• ¼ medium head of cabbage;
• 1 large carrot;
• ½ bunch of green onions;
• 150 g Greek yogurt;
• 1 tablespoon lemon juice;
• 2 tablespoons apple cider vinegar;
• 1 teaspoon mustard;
• salt - to taste;

Preparation

Shred the cabbage. Grate the carrots and finely chop the onion. Place all ingredients in a salad bowl.

Mix yogurt, lemon juice, vinegar, honey, mustard, salt and pepper until smooth. Pour this dressing over the salad and mix thoroughly.

2. Salad of fresh cabbage, sausage and green peas

Ingredients

• ¼ medium head of cabbage;
• 200 g sausage or ham;
• 200 g canned green peas;
• 2 tablespoons of mayonnaise;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the cabbage and sausage into thin strips. Add peas, mayonnaise, salt and pepper to them and mix thoroughly.

3. Salad with cabbage, chicken, avocado, mango and bell pepper

gimmesomeoven.com

Ingredients

• ⅛ medium head of red cabbage;
• 350–400 g boiled;
• 1 avocado;
• 1 mango;
• 1 red bell pepper;
• 1 large carrot;
• 1 bunch of parsley;
• ½ bunch of green onions;
• a handful of cashews or peanuts;
• 120 g;
• 2–3 tablespoons of hot water;
• 2 tablespoons rice vinegar;
• 2 tablespoons soy vinegar;
• 2 tablespoons of liquid honey;
• ¼ teaspoon sesame oil - optional;
• juice of 1 lime;
• a pinch of ground red pepper.

Preparation

Chop the cabbage, cut the chicken into pieces, and the peeled avocados, mangoes and peppers into small strips or cubes. Grate the carrots using a Korean carrot grater. Chop the herbs and nuts. Combine these ingredients.

Mix peanut butter, water, vinegar, honey, oil, lime juice and pepper until smooth and pour the dressing over the salad.

thespruceeats.com

Ingredients

• 2–3 large green apples;
• 240 ml water;
• 6 tablespoons lemon juice;
• ½ medium head of cabbage;
• 1 tablespoon ;
• 2 tablespoons sugar;
• several sprigs of thyme;
• 1 teaspoon of cumin seeds;
• salt - to taste;
• 2 tablespoons vegetable oil;
• 120 g mayonnaise;
• ½ bunch of parsley.

Preparation

Peel the apples, remove the cores and cut the fruit in half. Cut each half into thin semicircular slices. Transfer apples to a plastic or glass bowl. Add water and 4 tablespoons of lemon juice to them and leave for 15 minutes.

Finely chop the cabbage. Mix mustard, sugar, chopped thyme, cumin, salt, remaining lemon juice, butter and mayonnaise.

Place cabbage, apples and chopped parsley in a salad bowl. Add mayonnaise dressing and mix well.

101cookbooks.com

Ingredients

• 150–200 g raw peanuts;
• ¼ medium fork white cabbage;
• ¼ medium head of red cabbage;
• 300 g cherry tomatoes;
• 1 bunch of parsley;
• 4 tablespoons lime juice;
• 2 tablespoons olive oil;
• salt - to taste;
• 1-2 teaspoons honey.

Preparation

Place the peanuts in a preheated frying pan and fry, turning occasionally, for 5-10 minutes until golden brown. Chop the cabbage, cut the cherry tomatoes in half and chop the parsley.

Combine lime juice, oil, salt and honey. Place vegetables and herbs in a salad bowl, pour over the dressing and stir. Sprinkle the salad with nuts before serving.

6. Fresh cabbage and smoked cheese salad

Ingredients

• ¼ medium head of cabbage;
• 2–3 cloves of garlic;
• 150 g smoked cheese;
• 150 g.

Preparation

Chop the cabbage and chop the garlic. Cut the cheese into thin strips or grate it on a coarse grater. Mix all ingredients and season with mayonnaise.

Place the finished salad in the refrigerator for a couple of hours. Or better yet, at night.

deliciousmeetshealthy.com

Ingredients

• 1 large cucumber;
• ¼ medium head of cabbage;
• ¼ medium head of broccoli;
• 150 g grapes;
• juice of 1 lemon;
• 1–2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Peel the avocado and cut in half lengthwise. Cut one half and peeled cucumber into thin slices. Chop the cabbage and separate the broccoli into florets. Place ingredients in a bowl and add whole grapes.

Mash the other half of the avocado with a fork and combine with lemon juice, oil, salt and pepper. Pour the dressing over the salad and toss to coat.

recipeler.com

Ingredients

• ¼ medium head of cabbage;
• 1 medium carrot;
• 250–300 g canned pineapples;
• 3–4 tablespoons of mayonnaise;
• 2 teaspoons sugar;
• 4 teaspoons white wine vinegar.

Preparation

Chop the cabbage and grate the carrots on a coarse grater. Add pineapple cubes to the vegetables. Mix mayonnaise, sugar and vinegar and season the salad with this mixture.

povar.ru

Ingredients

• ½ medium head of cabbage;
• 2–3 medium cucumbers;
• 1 onion;
• ½ bunch of dill;
• 250 g canned corn;
• 200 g crab sticks;
• 2–3 tablespoons of mayonnaise;
• salt - to taste.

Preparation

Cut the cabbage into small thin strips, the cucumbers into half circles, and the onion into small cubes. Add chopped herbs, corn and diced crab sticks to the vegetables. Add mayonnaise and salt and stir.

eatingwell.com

Ingredients

• 6 celery stalks;
• 2 medium red onions;
• 2 large carrots;
• ½ medium head of cabbage;
• 60 ml red wine vinegar;
• 170 g mayonnaise;
• 150 g;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the celery into small slices and the onion into thin half rings. Grate the carrots on a coarse grater. Shred the cabbage.

Mix vinegar, mayonnaise, crumbled cheese, salt and pepper. Season the vegetables with the cheese mixture and refrigerate for an hour.

It is simply impossible to spoil fresh cabbage salads, they are so easy to prepare. And how desirable they are at any time of the year and for any occasion! They can act as an excellent addition to meat dishes, as well as as a daily vitamin supplement to our diet, and simply provide incredible pleasure from the most delicate and appetizing crunch of fresh and juicy cabbage in a salad.

The leading role in such salads is, of course, assigned to cabbage, but a wide variety of products can act as its additional assistants: vegetables (cucumbers, tomatoes, onions, radishes, carrots, beets, bell peppers), herbs, fruits (apples, oranges) , lemons) and even berries, for example, cranberries, with which cabbage maintains the closest friendly relations. Salads from fresh cabbage can be prepared not only from white cabbage, but also from red or Beijing cabbage, and they can be seasoned with vinegar, mayonnaise, sour cream - it depends on what you like.

Do you want something satisfying, but at the same time light and tasty? Then pay close attention to fresh cabbage salads with chicken, beef, sausage or even sprats, which will do an excellent job as an independent dish. “Culinary Eden” offers you a selection of the simplest and most interesting fresh cabbage salads.

Fresh cabbage salad “Simple, but very tasty!”

Ingredients:
300 g fresh cabbage,
1 carrot,
1 apple,
½ bunch of dill,
green onions - to taste,
1 tsp. Sahara,
1 tbsp. l. lemon juice,
4 tbsp. l. vegetable oil,
salt, pepper mixture - to taste.

Preparation:
Cut the cabbage into thin strips, grate the carrots and apple on a coarse grater, chop the dill and green onions. Mix all the vegetables and lightly rub them with your hands. To prepare the dressing, combine sugar, salt, lemon juice, oil, add a mixture of peppers to taste, stir and season the salad.

Cabbage salad with sour cream, dill, beets and green onions

Ingredients:
500 g white cabbage,
300 g boiled beets,
100 g green onions,
50 g dill,
200 g sour cream,
1 tbsp. l. mustard,
50 ml olive oil,

Preparation:
Thinly chop the cabbage and crush it in a bowl with your hands so that the cabbage releases juice, add salt and pepper and leave for 30 minutes. Cut the beets into thin strips, chop the green onions and dill. Mix sour cream with olive oil and mustard. Season the salad with this sauce and mix.

Ingredients:
300 g white cabbage,
1 apple,
2 fresh cucumbers,
1 onion,
2 tbsp. l. sour cream,
1 tbsp. l. mayonnaise,
salt, pepper, parsley or dill - to taste.

Preparation:
Chop the cabbage and cucumbers into thin strips, chop the onions and herbs, grate the peeled apple on a coarse grater. Mix all ingredients, add salt and pepper, season with a mixture of sour cream and mayonnaise.

Salad of fresh white cabbage, sweet pepper and sunflower seeds

Ingredients:
¼ head of cabbage,
1 apple,
1 red bell pepper,
½ bunch of parsley
½ red onion
1 pinch of coriander seeds,
1 pinch of black allspice,
1 pinch of cumin seeds,
1 pinch of turmeric,
1 pinch of salt,
1 tbsp. l. sunflower seeds,
2 tbsp. l. vegetable oil.

Preparation:
Chop the cabbage into strips, place it in a bowl, add salt and crush it a little with your hands. Then add the onion, cut into thin half rings, to the cabbage and stir. Cut the seeded pepper into thin strips and add to the total mass. Grate the apple and add it to the salad mixture, mix everything well again. Next, add chopped parsley to the salad. In a preheated frying pan, without adding oil, heat the sunflower seeds, stirring quickly, for 20 seconds. Immediately after this, add them to the salad. In a pepper grinder, grind the coriander seeds, cumin seeds and allspice peas (3-4 turns will be enough). Place the resulting mixture in the salad, add a little turmeric, season the finished salad with sunflower oil and mix well.

Fresh cabbage salad with vegetables “Monomakh”

Ingredients:
300 g white cabbage,
1-2 fresh cucumbers,
1 yellow bell pepper,
1 red bell pepper,
1 tsp. Sahara,
½ tbsp. l. vinegar,
parsley, salt, cranberries - to taste,
3-4 tbsp. l. vegetable oil.

Preparation:
Finely chop the cabbage, sprinkle it with salt, lightly rub it with your hands and place in a bowl. Cut the sweet pepper into half rings, cut the cucumbers into half circles. Chop the greens and add to the vegetables. In a small container, mix sunflower oil, vinegar and sugar. Season the salad with the resulting marinade, mix, place in a salad bowl and garnish with cranberries.

Salad “Motley Mood”

Ingredients:
500 g white cabbage,
200 g canned corn,
2-3 fresh tomatoes,
1 bunch of greens,
mayonnaise and salt - to taste.

Preparation:
Finely chop the cabbage, chop the greens, cut the tomatoes into slices, and onion into half rings. Place all ingredients in a salad bowl and add salt. Season the prepared salad with mayonnaise.

Salad of cabbage, cucumbers, tomatoes, ham and corn flakes “Rainbow”

Ingredients:
250 g white cabbage,
200 g ham,
2 cucumbers,
2 tomatoes
90 g corn flakes,
150 g mayonnaise.

Preparation:
Cut the ham and cucumbers into strips, finely chop the cabbage and crush it with your hands, cut the tomato into slices. Place in layers in a deep bowl: flakes, ham, a layer of mayonnaise, cucumbers, finely shredded cabbage, a layer of mayonnaise, lay out the top layer with tomato slices.

Cabbage salad with pineapple, croutons and garlic

Ingredients:
300 g white cabbage,
1 sweet pepper,
½ carrot
200 g canned pineapples,
1-2 cloves of garlic,
1 can of corn,
1 pack of crackers,
greens, mayonnaise - to taste.

Preparation:
Finely chop the cabbage, grind it with salt to release juice, grate the carrots on a coarse grater, chop the greens. Cut the canned pineapples into small pieces, cut the pepper into strips, and pass the garlic through a press. Combine all the ingredients, add corn and croutons, season with mayonnaise, mix and serve immediately so that the croutons do not have time to get soggy.

Cabbage, ginger, nuts and parsley salad

Ingredients:
½ small head of cabbage,
1 sweet pepper,
½ tsp. grated ginger
1 tbsp. l. vegetable oil,
1 tbsp. l. chopped nuts,
1 bunch of parsley,
salt, ground black pepper - to taste.

Preparation:
Combine shredded cabbage, thinly sliced ​​red pepper, nuts and parsley. In a small bowl, combine vegetable oil, minced ginger, salt and pepper. Add the resulting mixture to the salad and mix well.

Fresh red cabbage salad with cashews

Ingredients:
200 g red cabbage,
2 carrots,
2 tbsp. l. chopped and roasted cashews
2 tbsp. l. chopped parsley and dill,
1.5 tbsp. l. balsamic vinegar,
1 tsp. lemon juice,
salt - to taste.

Preparation:
Grate the carrots on a fine grater and squeeze. Finely chop the cabbage. Mix cabbage, carrots and cashews. For dressing, mix vegetable oil with lemon juice and vinegar. Season the salad with the prepared mixture, add salt to taste and garnish with fresh herbs.

Fresh Chinese cabbage salad

Ingredients:
1 head of cabbage Chinese cabbage,
1 can of canned green peas,
1 can of corn,
1 tomato
3-4 pickled cucumbers,
6 tbsp. l. sour cream,
salt, pepper - to taste.

Preparation:
Shred the cabbage. Cut tomatoes and cucumbers into small cubes. Stir the vegetables, add peas and corn, add salt, pepper, sour cream and stir.

Fresh cabbage salad with pomegranate

Ingredients:
300 g white cabbage,
1 stack pomegranate seeds,
1 stack chopped walnuts (or to taste)
190 g seedless raisins,
100 g mayonnaise,
salt - to taste.

Preparation:
Soak the raisins for 1 hour in cold water. Finely chop the cabbage, add salt and simply mix. Mix all the ingredients, season with mayonnaise and place the finished salad in the refrigerator for 2 hours so that it is well soaked.

Ingredients:
300 g white cabbage,
2 oranges,
1 bunch of basil,
1 bunch of dill,

3 tbsp. l. apple cider vinegar,
2 tbsp. l. olive oil (although any other vegetable oil will do),
salt, pepper - to taste.

Preparation:
Finely chop the cabbage and grind it with a pinch of salt. Squeeze the juice out of one orange (you will need literally 2 tablespoons), peel the second, cut into slices, cut each slice into 4 parts. Coarsely chop the greens. Mix vinegar, orange juice and oil in a separate container, beat the resulting mass with a fork. In a salad bowl, combine cabbage, herbs, oranges and dressing, add salt and pepper to taste and serve.

Salad "Experiment"

Ingredients:
½ head of red cabbage,
150 g boiled chicken breast,
1 onion,
100 g canned corn,
1 sweet pepper,
1 tomato
greens, salt, ground black pepper, mayonnaise - to taste.

Preparation:
Cut the boiled breast into small pieces. Chop the cabbage and rub it with salt. Cut the sweet pepper into cubes, the tomatoes into pieces, and the onion into small cubes. Chop the greens. Place all ingredients in a salad bowl, salt, pepper and season with mayonnaise to taste.

Fresh cabbage salad with smoked sausage “Lakomka”

Ingredients:
300 g white cabbage,
120 g smoked sausage,
1 carrot,
200 g canned green peas,
1 bunch of green onions,
mayonnaise, salt, ground black pepper - to taste.

Preparation:
Finely chop the cabbage and lightly rub it with salt. Cut the smoked sausage into thin strips, green onions into small rings, grate the carrots on a Korean carrot grater. Open the can of green peas and drain the juice. Combine the prepared ingredients in a salad bowl, add salt and pepper to taste and season with mayonnaise.

Warm fresh cabbage salad with pork and grapes “Naslazhdeniye”

Ingredients:
300 g white cabbage,
250 g pork pulp,
150 g grapes,
1 tbsp. l wine vinegar,
1 tbsp. l. lemon juice,
½ tsp. honey,
fresh herbs, salt, pepper - to taste,
4 tbsp. l. vegetable oil.

Preparation:
Rinse the pork, cut into thin slices and fry in hot vegetable oil, add salt and pepper to taste. Finely chop the cabbage, add salt and rub with your hands so that the cabbage absorbs the salt and releases the juice. To prepare the dressing, heat the honey, add vinegar, lemon juice and vegetable oil, mix everything well. Place the prepared cabbage in a salad bowl, pour over the dressing, add chopped fresh herbs and stir. Then add the fried pork to the salad and mix everything again. Cut the grapes into slices and sprinkle them on the salad. Serve warm.

Cabbage salad with apples, pickled cucumbers and meat

Ingredients:
150 g red cabbage,
150 g white cabbage,
300 g pork or veal,
2 pickled cucumbers,
1 apple,
1 onion,
vegetable oil, mayonnaise, salt, pepper - to taste.

Preparation:
Finely chop the cabbage and knead it lightly with your hands. Cut the apple, peeled and cored, into thin strips. Cut the onion into thin cubes and fry in vegetable oil until transparent, cool and add it to the already prepared ingredients. Boil the meat until cooked and, after allowing it to cool, cut into thin strips. Also cut the pickled cucumbers into thin strips. Combine all ingredients, salt, add pepper to taste, season with mayonnaise.

Fresh cabbage salad with rice and green peas “Tenderness itself”

Ingredients:
½ head of cabbage,
3 boiled carrots,
4 tbsp. l. cooked rice,
3 boiled eggs,
150 g canned green peas,
a few green onions,
salt, pepper, dill and mayonnaise - to taste.

Preparation:
Finely chop the cabbage, add salt, and mash a little with your hands. To the cabbage prepared for the salad, add rice, peas, diced eggs and carrots, green onions, chopped into small rings, season the salad with ground black pepper and mayonnaise to taste.

Fresh cabbage salad with sprats

Ingredients:
½ head of cabbage,
1 jar of sprat,
1 onion,
1 carrot,
2-3 boiled potatoes,
mayonnaise - to taste.

Preparation:
Grate the potatoes on a coarse grater, grate the raw carrots on a fine grater. Finely chop the cabbage, rub it lightly with your hands to make it softer, chop the onion, break the sprats into 2-3 pieces. Place the prepared ingredients on a dish in layers: sprats, onions, mayonnaise, potatoes, mayonnaise, carrots, cabbage. Let the finished salad stand for a while so that the layers are saturated with mayonnaise.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina