Cabbage salad with carrots is easy to cook at least every day. There are so many variations of preparing snacks from these inexpensive vegetables that everyone will find the best option for themselves and never get bored. Here you will find a selection of popular recipes and new unusual cooking options.

Vitamin salad of fresh cabbage and carrots

Salad "Vitamin" from cabbage and carrots is served in kindergartens, schools and, surprisingly, eaten by children without a trace. But small eaters are often so hard to get to eat fresh vegetables. To prepare an appetizer is elementary, most importantly, to withstand the proportions of cabbage and carrots. If you go too far with the root crop, the snack will become too sweet, and not report - too fresh.

We will need:

  • cabbage (white) - 500 g;
  • sweet carrots, red - 300 g;
  • sunflower oil - to taste;
  • salt, sugar - a pinch.

Children eat Vitamin Salad without a trace if you use a sweet variety of carrots for cooking.

Finely chop the vegetables, wrinkle your hands with salt and sugar. When they secrete juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For sour lovers, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will be tastier if it stays in the refrigerator for at least half an hour - this way the vegetables will give flavor to each other.

With beetroot

Introducing an unusual recipe for a refreshing salad: a pleasant crunch, a light smack of horseradish, a sweet and sour smack of an apple - it will not leave guests indifferent and will complement a fresh chicken soup.

We will need:

  • large sweet beets - 1 pc.;
  • cabbage - a quarter fork (or Peking forks);
  • red apple;
  • clove of garlic;
  • one carrot, large and sweet;
  • salt, spices;
  • a pinch of sugar;
  • horseradish root or a jar of finished spices;
  • sour cream - 100 ml.

Vegetables, except cabbage, three on a fine grater. You can use a food processor or Berner grater - choose to your taste. Peel the apple from the skin, take out the core with seeds and cut into thin strips. Thinly shred the cabbage, slightly crush it with your hands so that it gives out juice (Beijing cabbage is tender and does not need to be crushed).

Mix vegetables and apple. Cooking dressing - mix sour cream with horseradish and add. Dress the salad with sour cream-horseradish sauce and let it brew.

The appetizer can be decorated with pine nuts - it will turn out to be a fashionable option for lovers of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Salad "Cabbage with carrots and vinegar" is well stored in the refrigerator. This salad version will help out a lot after work on weekdays, when you really want a light, pleasant snack for the hot one, and there is not enough time to cut vegetables.

For cooking you will need:

  • 2 kg of white cabbage;
  • 4 carrots;
  • onion head;
  • garlic - 5 cloves;
  • 50 ml of vinegar 9%;
  • vegetable oil 80 ml;
  • black pepper, allspice, bay leaf;
  • sugar and salt to taste.

If you add beets, sliced ​​into thin rounds, hot chili pepper and a pinch of sunflower hops, add an extremely tasty Georgian version of cabbage - bright and festive.

  1. We cut the vegetables into large pieces (cabbage in cubes, carrot in circles, onion in half rings, and garlic into 3 parts each clove).
  2. We stuff vegetables in a three-liter jar.
  3. In the pan we prepare the brine: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil there. Taste the marinade. If desired, add salt and add a little sugar or vinegar.
  4. Pour cabbage into the hot marinade. Let her stand in a warm place for about a day, and then put it in the refrigerator.

Cabbage will infuse and become crispy. The marinade will soak every bite with a spicy aroma and the dish will be just delicious!

With bell pepper

A light salad with bell pepper is an ideal side dish for all those who are losing weight, fasting, and just for lovers of fresh snacks. There is no need to spend time on cooking, as well as special means - bell peppers are inexpensive in season and you can always choose your favorite variety.

For the salad we need:

  • 500 g of white cabbage;
  • 200 g carrots;
  • large red bell pepper;
  • greens - a large bunch;
  • salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half the fruit).

We chop the cabbage and carrots with thin strips, cut the pepper with the same elegant half rings. We crush cabbage and carrots with our hands, leave to brew for 10 minutes. We combine everything with pepper and chopped herbs, season everything with vegetable oil, season with salt. If desired, a little vinegar can be added to the salad. Then it will turn out spicy and piquant. They serve the salad chilled and quickly eat it - such an appetizer is not stored for a long time.

Read also:cabbage salad recipe

Coleslaw with Carrots and Apple

If you order a fashionable appetizer “Cole Slow” in the restaurant (the English name translates as “cabbage salad”), you will most likely be brought a simple and popular salad in our region of fresh cabbage and carrots with apple. It is simple in cooking, but literally charging with vitamin energy.

For salad, we prepare the following components:

  • 500 g of white cabbage;
  • 300 g carrots;
  • 200 g of sweet and sour apple (red varieties);
  • yogurt and mayonnaise - 30 ml each;
  • salt, pepper to taste.

Peel the apple from the skin, remove the stalk with seeds. Cabbage, carrot, apple, cut into thin strips, mix. Cooking dressing - mix natural yogurt with mayonnaise, add, add a pinch of freshly ground black pepper.We fill the salad, cool and serve.

Everything seems to be elementary. But the chefs learned to change the taste of the dish beyond recognition. The famous chef Jamie Oliver always cooks it with the addition of red onion, parsley and always shreds all the ingredients (except onions) on the combine. The straw turns thin, which is why the taste of the salad becomes more saturated. Lemon juice and English mustard add a piquant touch to his dish. The petiole celery is also appropriate in the Cole Slow variation, but this is certainly not for everybody.

Method of cooking with mayonnaise

Mayonnaise is loved by everyone for its characteristic vinegar mustard note and fat content, which makes all dishes hearty with it. In winter, when vitamins are not enough, but the soul requires thorough snacks, you can prepare an interesting version of the salad with cabbage and mayonnaise dressing.

We will need:

  • 300 g of white or Beijing cabbage;
  • 200 g of fresh cucumber;
  • 300 g carrots;
  • a large bunch of greenery.

Mayonnaise is better to take very high quality, with high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only win.

Cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat with boiled potatoes. You can add crab sticks to the dish and you get a new interesting option for a festive serving.

It is interesting:fresh cabbage salad - recipe

Korean Cabbage and Carrot Salad

Korean salads are attractive to many - they are beckoning with aromas! But not everyone is ready to take a chance and buy a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health if you can easily make a snack with your own hands?

For the Korean salad, we will prepare:

  • a pound of cabbage;
  • 400 g carrots;
  • a few cloves of garlic;
  • a package of spices for Korean carrots - 1 pc.;
  • oil - 100 ml;
  • vinegar 9% - 3 tbsp. l;
  • sugar, salt to taste.

The amount of spices and vinegar is up to you. If you like spicy, then add a little more spices.

  1. Thinly cut vegetables. We recommend chopping cabbage and carrots on a special grater to get a thin and long straw. You can use a peeler - a knife is often suitable for Korean carrots.
  2. Ready vegetables are slightly crumpled with salt and hands - so the salad will turn out juicier. But zeal is not necessary, just a few seconds.
  3. Add spices and vinegar.
  4. We are preparing a gas station. To do this, heat the vegetable oil in a pan until a light smoke appears.
  5. Pour the vegetables with boiling oil and mix with a spoon.

Instead of the usual sunflower oil, take sesame seeds - the salad will acquire a light nutty flavor.

Now you need to put the salad under the press and put it in the refrigerator for several hours - it should be infused. When you get the dish out of the fridge, you will be very surprised how aromatic and tasty your Korean version is!

With garlic

Cabbage and garlic flavored vegetables come out spicy and original. The appetizer, as they say, is obtained "into a feast and peace" - appropriate for everyday dinners and for holidays. We offer an interesting option with feta cheese and fresh cucumber. Vegetarians will definitely appreciate this option.

Prepare:

  • Chinese cabbage - small forks;
  • 2 carrots;
  • long cucumber;
  • 3 cloves of garlic (less possible);
  • a small package of feta cheese (or Serbian soft cheese) - 100-200 g.

Shred cabbage and cucumber with small straws, three carrots on a coarse grater (it is better if you get thin long chips). Fetu cut into cubes. We squeeze garlic into vegetables, add cheese and mix everything. You can fill the salad with a drop of olive oil, but in principle, Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so keep it in the refrigerator before serving.

The recipe "As in the dining room"

Cabbage salad in cafeterias costs a penny, but pay attention to how fast it understands.We will teach you the tricks of cooking cabbage snacks that the cooks will not tell.

We will need:

  • a quarter fork cabbage;
  • sweet carrot - 3 pcs.;
  • sugar is a generous handful;
  • salt to taste;
  • vegetable oil - 100 ml;
  • vinegar - 3 tbsp. l

Cabbage is needed only in dense, winter varieties, for example, “Glory”. Loose varieties are best left to stew or fry.

  1. Finely chop the cabbage, three carrots.
  2. We add and well crush everything with our hands so that the vegetables become juicy.
  3. Add sugar, vegetable oil and a little vinegar. Vinegar should be barely captured, giving a touch of sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “kill” their taste.
  4. The salad is infused for an hour and a half and served at the table.

There is one more trick. The canteens are prepared in large volumes, and this helps the snack to brew even better, become richer and juicier.

We serve salad with meat and fish - it is ideal as an independent side dish. It is easy to add a little green peas to it and serve with a boiled egg. You will get a hearty and healthy breakfast.

Cabbage is inexpensive almost all year round. In our area, where fresh vegetables "stay" just a few summer months, it saves from vitamin deficiency. In addition, cabbage is ideally combined with meat components, cheese, mushrooms and even fruits, so you can eat it endlessly, not at all bored. Design your own variations of cabbage salad and indulge your loved ones with such utilities.

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