Vitamin salad: recipes. Vitamin cabbage and carrot salad Vitamin cabbage and carrot salad recipe

Cabbage and carrots have been loved in our country since time immemorial. These vegetable crops have several very valuable advantages: they are cheap and available to each of us at any time of the year. You can prepare a huge number of different dishes from cabbage and carrots. However, the simplest and healthiest dish can be called cabbage-carrot vitamin salad.

What types of cabbage are there and which ones you should eat.

Cabbage

Even the ancient Egyptians, who, by the way, were also big fans of this vegetable, grew about 10 types of cabbage. Today the most popular types are the following:

• White cabbage. Types of white cabbage are the most common type in our country. Its appearance and bitter taste are familiar to each of us from a very young age.

• Red cabbage. It differs from white cabbage in that its heads are a little denser and its leaves are a little tougher.

• Savoy. It is a variety of white cabbage, named after the county of Savoy in Italy, and is distinguished by loose heads and beautiful, corrugated leaves that do not contain hard veins, resulting in a more delicate taste and piquant aroma.

• Kohlrabi. In appearance, kohlrabi cabbage resembles a turnip, and its taste is similar to the taste of the stalk of white cabbage. The succulent aboveground stem of a young plant is used for cooking.

• Beijing. Beijing has a loose head of cabbage consisting of tender leaves.

• In addition, there are types of cabbage such as cauliflower, Brussels sprouts and broccoli, however, they all require cooking before cooking.

Carrot

Root vegetables can vary in color, shape and size. The most common are cylindrical carrots of orange or red color with different weights: from several tens of grams (baby carrots) to 200-300 grams

In many countries, white, pink, yellow and even purple oval and conical shapes are common.

What vitamins are contained in each type of cabbage?

All varieties of cabbage are rich in protein, fiber, vitamin C, tartronic acid and vitamin U, which is considered the best digestive aid and is also used to treat a variety of diseases. The vitamin content in cabbage is high.

What vitamins are contained in white cabbage?

• It contains a whole complex of vitamins (B1, B2, PP, phosphorus), as well as microelements: iron, manganese, zinc, etc.

• Red cabbage contains 4 times beta-carotene, which is considered the best anti-aging agent, but the red-purple color of this vegetable is due to the content of anthocyanins, known for their antioxidant properties.

• Savoy cabbage contains mannitol alcohol, which is often used as a sugar substitute for diabetes, and it also prevents the development of cancer.

• Kohlrabi cabbage is considered a record holder in Vitamin C content (as well as lemon, in more detail), has a diuretic effect and removes “bad” cholesterol from the body.

• Chinese cabbage contains a large amount of iodine and lysine, and will be useful for those who do not like seafood or prefer a vegetarian diet.

In the old days, carrots were widely used to treat anemia, so in those days the proverb was quite common: “More carrots - more blood.” In terms of carotene content, or vitamin A, this root vegetable surpasses all known vegetables and fruits.

Mid- and late-ripening orange carrots contain the most of this essential substance for health, and the later the harvest is harvested, the healthier the carrots are. Purple varieties contain high amounts of anthocyanin, and white carrots are a source of vitamins C and E.

That is, a salad of cabbage and carrots may well provide the body with a daily dose of almost all the vitamins and microelements necessary for its normal functioning.

How many calories are in cabbage and carrot salad?

On average, the simplest cabbage and carrot salad with a dressing of sunflower oil, lemon juice or vinegar contains about 80 kcal/100 g, that is, it can be successfully used to combat excess weight.

Contraindications

Salad made from these vegetables is not recommended for people with individual intolerance to its components, high stomach acidity, ulcer patients, people suffering from pancreatitis and nursing mothers - cabbage can cause bloating in the baby. Carrots should not be consumed in large quantities by smokers and pregnant women.

Positive facts

The calorie content of vitamin salad made from cabbage and carrots is quite low. This dish copes well with the feeling of hunger, which is very important for people suffering from excess weight and bulimia. It can be used as a remedy for insufficient fermentation or disorders of the digestive tract.

Here's what experts say about white cabbage:

To make the cabbage-carrot salad both tasty and healthy, when preparing this dish it is recommended to listen to some advice from nutritionists:

• Vegetables must be ripe, bright color - they contain the most useful substances;
• To remove the bitter taste of white cabbage, you can put it in boiling water for a few minutes;
• Dressing for vitamin salad must contain fats: olive oil or sour cream is best;
• Salad is best eaten fresh., since with prolonged contact with air, vegetables lose their beneficial properties.

Actress Julia Roberts grows one of the rarest varieties of cabbage - kale.

Ingredients for vitamin salad recipe

The simplest vitamin option is finely chopped cabbage and carrots with a dressing of sunflower oil, lemon juice or vinegar. You can take a variety of types of cabbage: for example, white and/or red cabbage.

Another common recipe also includes grated sour apples. Excellent additions for such a vitamin salad would be bell peppers, cucumbers, green onions and a variety of greens.

Recipe for vitamin salad from fresh cabbage with carrots

Recipe No. 1

1. Cabbage – 400 gr.;
2. Carrots – 200 gr.;
3. 1 tbsp. l olive oil (can be replaced with sunflower or corn);
4. Half a teaspoon of granulated sugar and lemon juice;
5. Salt, freshly ground pepper.

Finely chop the cabbage and lightly rub with salt. Grate the carrots on a coarse grater, add to the cabbage and mix thoroughly. In a separate bowl, prepare the dressing: mix vinegar, lemon juice, sunflower oil and sugar, add a little salt and pepper, then season the salad with the resulting mixture.

Recipe No. 2

1. 300 gr. cabbage (it is best to use white or Chinese cabbage);
2. 1 large carrot;
3. 1 large sour apple (for example, Antonovka);
4. Parsley;
5. 1 tbsp. vegetable oil;
6. Half a tablespoon each of vinegar and sugar;
7. Salt and pepper to taste.

Peel and cut the carrots into small strips, chop the cabbage, rub with your hands and leave for 10 minutes. After the cabbage releases its juice, it must be mixed with sugar, vegetable oil, vinegar, salt and pepper. After this, add apples, carrots and finely chopped onions and parsley.

Vitamin salad is actually a whole group of recipes that is based on accessible and inexpensive seasonal products. But not always a child, and even an adult, can be forced to eat cabbage or beet salad. In order for such a vitamin-rich meal to be tasty, through the joint efforts of cooks and housewives, a whole series of salads called “Vitamin Salad” has appeared.

These salads combine two key qualities: excellent taste that will suit everyone, as well as a set of healthy vitamins from inexpensive and accessible seasonal vegetables. The main feature of each recipe, of course, is the combination of ingredients that makes the taste of ordinary products interesting and well recognizable.

Today, there are 7 types of vitamin salads based on cabbage, beets, with apple, classic, with celery, spring and summer. Regardless of the time of year when you need to make yourself a vitamin diet, you can choose an affordable recipe. Each type of salad is maximally improved; there are often unique recipes with a perfectly balanced and rich taste.

You can always try to prepare your own version of Vitamin salad from available products. The key feature is that the ingredients can be mixed well and juice is released; this is why salt is added.

How to prepare vitamin salad - 15 varieties

Vitamin salad in the classic version is prepared from only two types of vegetables with the addition of oil - cabbage and carrots, and then thoroughly mixed by hand - this is a very important process by which the juices of cabbage and carrots are mixed. Eating 0.5 kg of such salad per day will help in winter not only to give the body the necessary vitamin supplement, but also normalize hormonal levels in women, increasingly due to nutritional deficiencies in those suffering from mastitis.

Ingredients:

• fresh cabbage - 0.5 medium-sized heads;
• medium carrots - 3-4 pcs.
• sunflower oil - 4-5 tablespoons.
• pinch of salt

Preparation:

To prepare the classic Vitamin salad, you need to finely chop the cabbage; it is better to do this using a special cutting board. Grate carrots on a coarse grater. Mix the mixture in a salad bowl, add oil and knead with your hands; this should be done with gloves. You can add herbs to taste or black pepper for spiciness.

Another interesting and ultra-healthy salad is the version with cabbage, carrots and raw pumpkin. Based on this salad, you can arrange an autumn diet for yourself, which will help saturate the body with what it needs before spring and restore the liver.

Ingredients:

• cabbage - 1 small head
• carrot - 1 pc.
• apple - 1 pc.
• pumpkin - 200-300 g.
• lemon juice - 2-3 tbsp.
• pinch of salt
• vegetable oil (olive, flaxseed, hemp or sunflower)
• spices: ground and whole coriander, red pepper,

Preparation:

All ingredients need to be grated on a special grater and mixed, add lemon juice, a little salt, spices and 3-5 tablespoons of vegetable oil. Mix everything and squeeze a little to increase juice release. Sprinkle the salad with some nuts or seeds. To make the salad healthier, add almonds.

For vitamin-rich salads, it is better to take flaxseed and hemp oil, which are very rich in vitamins; if this is not available, then olive oil can also be replaced with sunflower oil.

Continuing the theme of nuts and pumpkins, I would like to offer one little-known recipe that will make the table original. Of course, when talking about vitamins, we should not lose sight of various nuts and seeds. This recipe contains added sunflower seeds; you can also diversify any dish with flax seeds, black and white sesame seeds.

Ingredients:

• fresh pumpkin - 300 g
• sunflower seeds - 50-100 g
• sweet and sour apple - 1 pc.
• dried fruits for decoration
• vegetable oil
• salt to taste

Preparation:

Grate the pumpkin on a coarse grater, peel and chop the apple, add the seeds, salt and sprinkle with oil. Dried fruits add piquancy to this salad.

It is not always possible to force children to eat any vegetable salad, but there will definitely be no problems with this dish. Fruit and vegetable salad Vitamin is suitable not only for children, but also as a salad addition to the holiday table with white wine and chicken.

Ingredients:

• orange - 2 pcs.
• carrots - 2 pcs.
• grapes - bunch (or raisins)
• pumpkin seeds - 2 tbsp. l.
• honey - 3 tbsp. l. honey

Preparation:

1.5 oranges are peeled and cut into slices, squeeze out the juice from half the orange and mix with honey. Grate carrots and pumpkin on a coarse grater, mix, add grapes or raisins, seeds and pour over honey dressing.

Let's complete the theme of super-healthy pumpkin with a salad with herbs, carrots and pine nuts. This is a more expensive, but very tasty and original salad.

Ingredients:

• soft “red” pumpkin - 200-300 g
• apple - 1 pc.
• carrots - 1 pc.
• pine nuts - 2 tbsp. l. (or any others)
• basil leaves - 2 handfuls
• lemon juice - 1 tbsp. l.
• greens (parsley, dill) - a little
• red balsamic vinegar

Preparation:

Cut the pumpkin, sprinkle with lemon and put in vegetable oil. Cut the peeled apples and carrots into strips, add basil leaves and herbs, pine nuts, lay out the pumpkin and lightly mix and decorate with drops of balsamic vinegar.

Despite the non-classical recipe, this dish can also be considered vitamin rich due to raw pumpkin, basil and walnuts.

Vitamin salads with classic beets stand out in a separate category. Instead of white cabbage, the base product of this salad is fresh beets. Probably, readers have already realized that vitamin salads can only be made from fresh vegetables and fruits - that’s why they are valuable.

Ingredients:

• white cabbage - 1 kg
• medium red beets - 3 pcs.
• 3 cloves garlic
• vinegar 25 ml (more is possible)
• vegetable oil
• salt - 1.5 tbsp. l.
• sugar - 0.5 tbsp.

Preparation:

Chop the cabbage on a fine grater, grate the beets on a coarse grater, crush the garlic, add salt, sugar, vinegar, and put under a press for several hours. Before serving, add butter and garnish with herbs.

The salad gets an interesting taste when soy sauce is added.

Vitamin salad with apple is another one of the classic vitamin salads, made from cabbage, carrots and apples. The topic of sweet salads has already been touched upon above; this is a classic vitamin salad recipe.

Ingredients:

• cabbage - 0.5 kg
• carrots - 3-4 pcs.
• apple - 1-2 pcs.
• vegetable oil

Preparation:

Peel the apple, grate all the vegetables on a coarse grater, add salt and vegetable oil. Let the salad brew, pick up juice and aroma. This recipe is often made with mayonnaise.

Vitamin celery salad is one of the classic types of salad, but there is another version - with apple, carrots and celery. An excellent version for a vegetable salad for weight loss.

Ingredients:

• carrots - 2 pcs.
• green apple - 1 pc.
• celery root - 0.5 pcs.
• lemon - 0.5 pcs.
• walnuts - 1 tbsp. l.
• greens - 1 tbsp. l.
• homemade yogurt or sour cream

Preparation:

Cut the carrots and apple into strips, grate the celery on a coarse grater, mix. Add salt and mix with dressing. To decorate and improve taste, sprinkle with nuts and herbs. You can first make a dressing from yogurt, lemon juice and herbs, and season the salad with it.

Here is one of the options for vitamin celery salad. This salad is not only very healthy, but also beautiful in appearance and will perfectly complement the holiday table.

Ingredients:

• Iceberg lettuce - 1 medium bunch
• carrots - 1-2 pcs.
• green celery - 3-4 pcs.
• blue onion - 1 pc.
• parsley - 0.5 bunch
• lemon juice - 1-2 tbsp. l.
• sesame - 1 tbsp. l.
• black pepper, salt to taste
• vegetable oil.

Preparation:

Chop the cabbage, cut the carrots into strips, dice the celery, chop the celery and parsley leaves, cut the onion into half rings. Add lemon juice, salt and pepper to taste, vegetable oil. Mix carefully and serve.

In addition to cabbage (in this case red) and carrots, this salad also contains red pepper. The result is very beautiful and festive.

Ingredients:

• tomatoes - 2-3 pcs.
• cucumbers - 2-3 pcs.
• blue cabbage - ¼ head
• onions and greens - 1 pc. and a bunch
• greens - a pinch
• vegetable oil.

Preparation:

Finely chop the vegetables, add salt and season with oil. Let it brew.

Among the types of vitamin salads, spring and summer salads made from fresh vegetables are mentioned. One of the most delicious and interesting in taste, of course, will be a salad with radishes.

Ingredients:

• cabbage - 0.5 pcs.
• radish fluff - 1 pc.
• long cucumber - 1 pc.
• green onion with root part - 1 pc.
• chicken eggs - 6 pcs.
• salad dressing

Preparation:

Boil the eggs, chop the cabbage, cucumber, onion, add the chopped eggs. Add salt to taste and add your favorite dressing: mayonnaise, sour cream, yogurt or sunflower oil.

For this salad, only spring products are used. The dish is very simple and rich in vitamins.

Ingredients:

• lettuce leaves - 0.5 bunch
• radish - bunch
• cucumber - 1 pc.
• lemon juice - 1-2 tbsp. l.
• green
• vegetable oil

Preparation:

Mix all ingredients, season with lemon juice and vegetable oil. Don't forget to sprinkle with herbs.

The key difference between this salad is its unusual and very tasty dressing. Otherwise, this is a classic summer version of a vitamin salad.

Ingredients:

• cabbage - 300 g
• cucumbers - 2 pcs.
• bell pepper - 1 pc.
• celery, stalk - 1 pc.
• cilantro and green onions
• salt and black ground pepper
• lemon juice (lime or vinegar)
• honey - 1 tsp.
• olive oil - 2 tbsp. l.

Preparation:

Chop all the vegetables and pour in the dressing. The dressing is prepared from honey, vegetable oil, lemon juice with the addition of black pepper.

Blue cabbage has a more delicate taste and is richer in vitamins than white cabbage. It looks very elegant in salads and goes especially beautifully with red bell peppers.

Ingredients:

• blue cabbage - 1 head
• bell red pepper - 2 pcs.
• salt to taste
• white wine vinegar - 1 tbsp. l.
• honey - 1 tsp.
• vegetable oil.

Preparation:

Chop the cabbage and pepper into strips and season with salad dressing made from oil, vinegar and honey. Garnish the salad with slices of red pepper as well.

In conclusion, of course, we present a vitamin salad with cucumbers and tomatoes. There is nothing complicated in preparation, but there are nuances that make the taste more harmonious and special.

Ingredients:

• tomatoes - 2 pcs.
• cucumbers - 3 pcs.
• arugula - bunch
• lettuce leaves and greens - a bunch
• olive oil - 2 tbsp. l.
• sugar - 1 tsp.
• lemon juice - 1 tbsp. l.
• grainy mustard - 1 tbsp.

Preparation:

First you need to prepare the dressing sauce by mixing sugar, salt, butter, lemon juice and grainy mustard. Next, chop the vegetables and mix them in a salad bowl with the addition of dressing. Place the salad on a serving platter on lettuce leaves.

To decorate a salad for a holiday table in all the colors of the rainbow, you can add blue onions and bell peppers.

Irina Kamshilina

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

Content

People who carefully monitor their health know that to get the right dose of vitamins, it is not at all necessary to run to the pharmacy. Carrots, cabbage, cucumbers, beets, onions and other vegetables that can be found in any kitchen can easily replenish the supply of essential nutrients. To make eating raw vegetables less boring, you can prepare salads.

How to prepare a vitamin salad

When cold weather sets in, our body especially needs micro- and macroelements, and it diligently signals this to its owner: the skin becomes dull, hair and nails break, mood deteriorates, and viral diseases attack more and more often. Simple vitamin salads will help cope with such a cluster of problems. They don’t have to be made only from fruits; fresh vegetables are also perfect: carrots, tomatoes, cabbage, garlic, as well as seafood, eggs, meat.

Each ingredient in such a snack has its own task, for example:

• vitamin-rich cabbage salads will increase the body’s protective functions;
• carrots, pumpkin, fish or greens will improve vision, strengthen hair, nails, and maintain the integrity of tooth enamel;
• radishes, potatoes, nuts can maintain skin elasticity for a long time.

It is worth knowing that preparing a vitamin salad cannot be done without sauce or dressing. Any vegetable, fruit or nut oils are perfect for these purposes. Their use will have a positive effect on the condition of the heart and blood vessels, the oils will improve the functioning of the digestive tract and will help other vitamins be better absorbed. By combining the ingredients with each other, following the technology and sequence according to recipes with photos, you can easily, simply and quickly make up for the lack of all useful substances.

Vitamin salad recipe

This winter snack will help your immune system strengthen its position and also lift your spirits. There is no need to even decorate the salad: the bright, rich colors of the vegetables on the plate will already become a wonderful decoration. You can reduce the calorie content if you season the snack not with butter, but with homemade yogurt. Vitamin salad - a recipe with photos and a step-by-step description will help you master the technological subtleties - it will turn out great.

Ingredients:

• tomato – 1 pc.;
• red, green pepper – 2 pcs.;
• radishes – 4 pcs.;
• onion – 1 pc.;
• lemon – ½ piece;
• cranberries - 1 handful.

Cooking method:

1. First, wash the vegetables and then dry them with paper napkins.
2. In a large bowl, cut the tomatoes and fresh radishes into slices.
3. Chop the pepper into thin strips and the onion into transparent half rings.
4. Chop the dill, chop the parsley and sprigs of green onions.
5. Sprinkle all the ingredients of the appetizer with lemon juice and oil and season with your favorite spices.
6. Decorate the finished dish with cranberries and onion feathers.

Cabbage with beets

Over the years, cabbage and beet salad has already become a traditional Russian dish, and all because the ingredients are available to housewives at any time, and the calorie content is low. With such a simple dish you can improve intestinal motility, improve digestion, and strengthen the nervous system. In addition, bright red beets will have a beneficial effect on your complexion, so that even in a slushy autumn, your cheeks will have a perky blush.

Ingredients:

• white cabbage - ½ fork;
• beets – 1 pc.;
• garlic – 3 cloves;
• mayonnaise – 3 tbsp. l.

Cooking method:

1. Shred the cabbage into strips, season it with salt, set aside and let the excess juice drain.
2. Meanwhile, chop the beets into small pieces.
3. Mix the vegetables in a deep bowl, pass the garlic through a press, add mayonnaise.
4. Mix the dish thoroughly, let the vegetables steep for half an hour, and then serve for lunch.

From cabbage and carrots

This dish perhaps has the lowest calorie content of all the recipes described above. Its energy value is only 94 calories. If you not only adhere to the basics of a healthy diet, but also want to say goodbye to those extra inches on your waist, be sure to make this cabbage salad with carrots. It will turn out very tasty, healthy, fast.

Ingredients:

• white cabbage – 300 g;
• carrots – 3 pcs.;
• vinegar - 1 tbsp. l.;
• sugar – 3 tbsp. l.

Cooking method:

1. Chop and then season with coarse salt and knead the cabbage with your hands.
2. Remove the peel from the carrots and chop them on a grater. Add this root vegetable to the cabbage.
3. Pour sugar into the vegetables and carefully mix all the ingredients.
4. We wait until the sugar dissolves in the vegetable juice, and then add the vinegar.
5. Serving should be in half an hour.

From cabbage

Many people know how to prepare vitamin-rich cabbage salads, but unfortunately, not everyone knows how to make the dish nutritious. The secret is simple - you need to add boiled eggs to the ingredients, and the yolk is necessary for the complete absorption of potassium, phosphorus and calcium. To prevent the appetizer from turning out bland, you can grate sour apples of the White filling variety into the dish.

Ingredients:

• Chinese cabbage – 1/3 fork;
• eggs – 3 pcs.;
• carrot – 1 pc.;
• seaweed – 300 g;
• apple – 1 pc.;
• leek – 1 pc.

Cooking method:

1. Cool the hard-boiled eggs and then cut them into small, neat cubes.
2. In a separate bowl, first mix all types of cabbage. Add the grated carrots and apple there.
3. Cut leeks into half rings, mix them and eggs with vegetables.
4. Season the dish with low-fat sour cream.

With vinegar

The recipe for vitamin-rich cabbage salad with carrots is most popular among the population. This is justified not only by the benefits of vegetables, but also by the availability of ingredients. The taste of this familiar dish cannot be confused, although every housewife will prepare it in a special way. This can be a huge plus: there is no need to adhere to a specific recipe with a photo. You can combine salad components as your heart desires.

Ingredients:

• red cabbage - ½ fork;
• granulated sugar - 2 tbsp. l.;
• carrot – 1 pc.;
• vinegar - 4 tbsp. l.

Cooking method:

1. So that the cabbage has time to release its juice, we will first prepare it: finely chop it, add salt, and knead it with our hands.
2. Grate the carrots on a Korean grater or simply chop them into medium-sized strips. Mix the vegetable with cabbage and press lightly with your hands.
3. Then pour a little vinegar into a bowl and add granulated sugar.
4. After some time, about 10 minutes, season the vegetables with oil.
5. The salad will look great in transparent bowls.

With cucumber

An ordinary salad of cucumbers and cabbage will not please anyone these days, but if you add a little lemon juice, a clove of garlic, a sour apple, and season it with yogurt, the result will exceed all expectations. Still don't believe me? Then try to create this vitamin beauty yourself. Don't be surprised if this dish becomes the main guest on your everyday or formal table.

Ingredients:

• cabbage – ¼ part of a head of cabbage;
• cucumber – 1 pc.;
• carrot – 1 pc.;
• lime – 1 pc.;
• apple – 1 pc.;
• onion - 1 half;
• garlic – 1 clove;
• yogurt - 1 tbsp.;
• green.

Cooking method:

1. Cut the vegetables into the narrowest pieces possible and place them in a deep container.
2. Place garlic slices on sprigs of fresh herbs, season with salt, and then finely chop.
3. Cut the apples into thin strips or cubes and season with lime juice.
4. Mix the apples with the rest of the vegetables, add finely chopped greens.
5. Add Vitamin homemade yogurt to the salad.
6. Serve the salad on portioned plates.

With apple

This absolutely stunning salad can not only be made for lunch, but also sealed in jars for the winter. If you want to add a special unusual aroma to the dish, then instead of cold vegetable oil it is better to add a slightly warmed dressing with the addition of various spices, herbs or fresh herbs. It will turn out very tasty, nutritious and not boring.

Ingredients:

• carrots – 1 kg;
• sweet pepper – ½ kg;
• white cabbage – 1 kg;
• apples – 1 kg;
• greens or dried herbs.

Cooking method:

1. First, wash the vegetables well and dry them with a napkin.
2. Then finely chop the cabbage, cut the peppers and apples into neat cubes.
3. Mix vegetables and fruits, season with spices, pour in sunflower oil.
4. Serve a light salad with a side dish of potatoes or meat.

From raw beets and carrots

Even in the highest quality products, vitamins can disappear due to improper preparation. When food is thermally processed, vegetables lose from 25 to 100% of their nutrients. Why not make a delicious snack of raw vegetables to preserve all the macronutrients your body needs? In addition, this spring vitamin salad with beets contains only 170 kilocalories.

Ingredients:

• carrots – 2 pcs.;
• beets – 1 pc.;
• cabbage – 200 g;
• coarse salt – 1 pinch;
• lemon juice – 2 tbsp. l.

Cooking method:

1. All vegetables need to be rinsed under the tap, dried and finely chopped.
2. Then add a little sea salt to the bowl, knead the mixture thoroughly with your hands and wait until the juice comes out.
3. Finally, you need to add a few tablespoons of lemon juice and oil to the Vitamin salad.

From boiled beets

If you don’t want to eat raw vegetables, then it’s better to steam them, bake them in the oven, or use the microwave. With this treatment, it is not even necessary to remove the peel: it will easily separate from the pulp after heat treatment of the root crop. Try making a salad of boiled beets and carrots with cabbage using a new unusual recipe.

Ingredients:

• boiled beets – 1 pc.;
• Chinese cabbage – 1 pc.;
• carrots – 2 pcs.;
• prunes – 100 g.

Cooking method:

1. Dissolve a few tablespoons of lemon juice in a mug of water. Soak dried prunes in this liquid for half an hour.
2. Remove the skin from the cooked vegetables, cut into neat cubes, and season with spices.
3. Squeeze the steamed prunes from excess moisture, finely chop them, and add to the other ingredients of the dish.
4. As a sauce for the Vitamin salad, use sunflower oil or lime juice.
5. Decorate the dish with cabbage leaves and immediately serve to the guests.

With beets and garlic

All housewives know how to prepare a vitamin salad from fresh cabbage, but how can you diversify an already prepared dish recipe? Let's try to marinate the vegetables a little, let them brew, and then serve them. In addition, this option can be an excellent twist for the winter. Just do not forget that canned food and spicy foods are strictly contraindicated for people with gastrointestinal problems.

Ingredients:

• white cabbage – 2 kg;
• beets – 1 pc.;
• vinegar - ½ tbsp.;
• garlic – ½ head;
• granulated sugar - 3 tbsp. l.;
• peppercorns – 10 pcs.;
• bay leaf – 1-2 pcs.

Cooking method:

1. Cut the cabbage into large triangles, and finely grate the beets or chop them into cubes.
2. Pour 3 liters of water into a deep enamel pan, add salt and sugar, add bay leaf and peppercorns.
3. Place the container on a burner with high heat and cook for 10 minutes.
4. Then, using a slotted spoon, carefully remove the pepper and bay leaf, pouring vinegar into the broth instead.
5. Remove the marinade from the stove, let it cool slightly, meanwhile putting the vegetables into jars.
6. Pour the marinade over the vegetable mixture, close the lids and cool the jars completely.
7. We put the salad containers in the pantry.
8. Lightly salted cabbage with beets and garlic will be ready in 24 hours.

Jerusalem artichoke Vitamin bomb

Many scientific articles have been written about the benefits of Jerusalem artichoke. Nutritionists around the world advise people with diabetes or patients with gastrointestinal problems to eat this root vegetable. This root vegetable also has few calories: in a whole glass of grated vegetable you can hardly count 110 kcal. The following recipe will tell you how to prepare Vitamin salad from earthen pear correctly.

Ingredients:

• earthen pear – 600 g;
• carrots – 300 g;
• eggs – 3 pcs.;
• Crimean onion – 1 pc.;
• spicy herbs to taste.

Cooking method:

1. Wash and peel the Jerusalem artichoke thoroughly, remove the skins from the eggs, carrots, and onions.
2. Grate the hard vegetables coarsely, and cut the eggs and onions into medium cubes.
3. Add aromatic herbs, a few tablespoons of your favorite oil to the vitamin-vegetable mixture and mix.
4. You can serve the Jerusalem artichoke salad with a side dish of new potatoes.

Delicious vitamin salad - the secret of preparation

Do it quickly, eat it without delay - this principle should be taken as a basis when you prepare a healthy vitamin salad. This is because vegetables left in a salad will lose half of their valuable supply in just a few hours, and after a day in the refrigerator there will be no trace of vitamins left. Remember that the copper basins in which grandmothers made jam are not suitable for preparing salad - upon contact with metals, folic acid and vitamins C and E are immediately lost. Better buy several plastic or glass bowls.

Video

White cabbage is one of the leading products in terms of vitamin C content; red cabbage and Beijing cabbage are not far behind it. These vegetables are available all year round, and a salad made from them is one of the easiest and healthiest additions to lunch. It can be eaten separately or served as a side dish. It is useful and does not threaten excess weight gain. People who care about their health prepare such snacks almost every day. If you make them according to the same recipe, they will quickly get boring. The problem can be solved simply: the dressing for fresh cabbage salad can be different and give a familiar dish an extraordinary taste.

Cooking features

In order for the dressing to help bring out the flavor of the main ingredients, giving the salad new notes, and at the same time help preserve the beneficial properties of cabbage and other vegetables, you need to know a few rules for its preparation.

• Some vitamins found in vegetables are fat soluble. These elements are not absorbed without fat. Vitamin C, which cabbage is especially rich in, is not one of them, but the snack may also include other vegetables rich in fat-soluble vitamins A and E. Such products also include carrots, without which it is difficult to imagine a fresh cabbage salad. It is advisable to include products containing fats, such as butter and fermented milk products, in the composition of the dressing.
• Unrefined oil is healthier than refined oil. When preparing salad dressing from fresh cabbage, it is usually not subjected to heat treatment: this means that the beneficial substances contained in it will not turn into harmful carcinogens. In this case, you can use not only olive oil, but also sunflower, corn, sesame, flaxseed, and any other. By changing this ingredient, you will change the taste of the finished dish, as well as its aroma.
• Sour sauces add a pleasant taste to fresh vegetable salads. It is recommended to include vinegar or lemon juice in the dressing for such snacks, which add this sourness.
• Sugar will help balance the flavor of the dressing. You can do without it, but the taste of the salad will then be less harmonious. Proponents of a healthy diet often replace this component with honey.

You can choose any recipe for dressing for cabbage salad, regardless of what type of cabbage you are preparing the appetizer from. It is only important to maintain the proportions, then the taste of the finished dish will be pleasant.

Classic dressing for fresh cabbage salad

• apple cider vinegar (6 percent) – 60 ml;
• vegetable oil – 60 ml;
• salt, sugar - to taste;
• fresh parsley and dill (optional) - 20 g.

Cooking method:

• Wash, dry and finely chop fresh herbs with a knife.
• Pour oil over it and stir.
• Add apple cider vinegar. If you don’t have fruit vinegar, you can replace it with table vinegar by taking two tablespoons of it and diluting it with one spoon of filtered water.
• Mix thoroughly. Add a little salt and sugar, stir and taste the dressing.
• Adjust the flavor of the dressing with sugar.

This sauce is most often used to season a classic white cabbage salad with grated carrots, but it is suitable for any type of cabbage salad. This dressing recipe is the simplest and most economical.

Fresh cabbage salad dressing with garlic and lemon juice

• olive oil – 80 ml;
• lemon juice – 20 ml;
• sugar – 2-3 g;
• garlic – 1-2 cloves;
• salt, red and black pepper - to taste.

Cooking method:

• Crush the garlic and pour lemon juice over it.
• Add salt, pepper, sugar, stir.
• Pour the mixture into the salad, stir.
• Heat the oil in a frying pan.
• Pour hot oil over the cabbage and stir.

Before serving, the salad should be given a little time to brew. This recipe for fresh cabbage salad dressing is also considered a classic by many.

Chinese cabbage salad dressing with mustard

• olive oil – 80 ml;
• lemon juice – 60 ml;
• table mustard – 20 ml;
• sesame oil – 5 ml;
• salt, pepper - to taste.

Cooking method:

• Mix salt with lemon juice until completely dissolved.
• Grind the mustard with sesame oil, then add olive oil and stir until smooth.
• Pour in salted lemon juice, add pepper to taste, stir.

Along with salt, you can add a little sugar to lemon juice to obtain a milder taste. The dressing is most often used for Chinese cabbage salad, but it is also suitable for white or red cabbage.

Dressing for fresh cabbage salad with lemon and honey

• lemon – 1 pc.;
• vegetable oil – 100 ml;
• honey – 5 ml;
• fresh herbs – 50 g;
• ground black pepper - to taste.

Cooking method:

• Wash the lemon and pat dry with a napkin. Squeeze the juice out of it, grate the zest.
• Melt the honey until liquid.
• After washing and drying the greens, finely chop them with a knife.
• Mix the prepared ingredients, add oil, pepper to taste.
• Whisk until smooth and season the salad.

This sauce is preferred by those who care about their health. Please note: it does not contain salt, the dressing is tasty without it.

Korean fresh cabbage salad dressing

• soy sauce – 10 ml;
• vegetable oil – 20 ml;
• apple cider vinegar (6 percent) – 40 ml;
• sugar – 10-15 g;
• garlic – 3 cloves;
• hot capsicum – 5-10 g;
• coriander - a pinch;
• ground red pepper - a pinch;
• ground black pepper - a pinch.

Cooking method:

• Crush the garlic with a hand press.
• Peel the pepper from seeds, cut off a piece of pulp of the desired size and chop as finely as possible. Combine with garlic. The amount of pepper depends on how spicy you prefer your dishes.
• Add spices, sugar, stir. Initially put no more than two teaspoons, add the rest of the sugar later if necessary.
• Pour in soy sauce, stir.
• Add vinegar, stir again.
• Combine with vegetable oil. Taste the sauce and adjust the taste by adding sugar.
• Place the sauce container over low heat and bring to a boil.
• Pour the hot marinade over the cabbage and leave to steep for at least 6 hours in a cool place.

This version of dressing for fresh cabbage salad will appeal to lovers of Korean cuisine. The appetizer with this sauce turns out spicy.

Dressing for fresh cabbage salad from kefir with feta cheese

• kefir – 100 ml;
• feta cheese – 100 g;
• grape vinegar (6 percent) – 5 ml;
• table mustard – 5 ml;
• lemon zest - a pinch;
• vegetable oil – 80 ml.

Cooking method:

• Grind mustard with oil, add lemon zest, stir.
• If you intend to add salt to the dressing, despite the fact that it contains already salty feta cheese, add a little salt to the vinegar and mix well.
• Pour vinegar into the oil-mustard mixture and stir.
• Cut the cheese into small pieces and place in a blender bowl. Pour in kefir.
• Whisk the contents of the blender bowl until smooth.
• Add the remaining ingredients and whisk together again. The sauce should have an even consistency.

An unusual dressing of kefir and feta cheese harmonizes very well with the taste of fresh cabbage. By adding this sauce to a salad based on it, you will not regret it. If desired, you can include finely chopped dill, parsley, and cilantro in the recipe - they will not spoil the taste of the salad. These ingredients are added last and the sauce is stirred for the last time by hand, without the help of kitchen appliances.

Fresh cabbage salad is an easy to prepare, cheap and healthy dish. Knowing what you can season it with, you will have a new appetizer on the table every day, without even changing the main composition of the salad.

It will come in handy in winter, when a person especially needs to be recharged with useful substances. It is worth noting that such a fresh dish not only saturates the body with vitamins, but also has a beneficial effect on its digestive system. In addition, to create this salad you do not need to purchase a large number of outlandish and expensive ingredients. And to make sure of this, let’s consider the method of preparing it in more detail.

Delicious vitamin recipe

Ingredients for the dish:

• fresh juicy carrots - 1 medium piece;
• white cabbage - 250 g;
• refined sunflower oil - 5 large spoons;
• fine iodized salt - add to taste;
• granulated sugar - add to taste;
• sweet onion - if desired.

Step-by-step process for processing vegetables

The cabbage recipe resembles the usual preparation of vegetables for further fermentation. For such a dish, it is best to purchase the most juicy ingredients. After all, the taste of this salad depends entirely on how much juice is released from the main components. Thus, you should take fresh cabbage, wash it well, remove the blackened surface leaves, and then chop it into thin strips.

Also, the recipe for vitamin cabbage salad requires the mandatory use of a product such as carrots. It must be cleaned and grated on the finest grater. After this, the vegetables should be mixed in one bowl, seasoned with fine granulated sugar.

The process of forming a dish

By following all the instructions for preparing such a quick and healthy dish, you will get a very tasty salad full of vitamins. Cabbage and carrots should give the maximum amount of juice. To do this, you need to knead them with your hands for a very long time and vigorously. The process is complete when all the vegetables are soft and a fresh “broth” is formed in the bowl.

It is worth especially noting that spices should be added to such a salad immediately before mixing it, since with granulated sugar and salt, the vegetables will release their juice much faster and with less effort.

Proper presentation of the dish

After the products are well mashed, you need to pour in refined sunflower oil and mix everything thoroughly. Next, the dish should be placed in a salad bowl, decorated with sprigs or leaves of herbs and served together with the main meal in a warm or slightly chilled state. Bon appetit!

In addition to the main ingredients, the recipe for vitamin cabbage salad may additionally include such a component as white onions. You should add the presented ingredient to the dish as desired, as it makes it more aromatic and juicy. To do this, a fresh head of vegetable must be peeled, finely chopped (you can grate it), and then placed with the rest of the products before mixing them directly.