Salads with vinegar and cabbage - a feast of taste on your table! Cabbage and carrot salad with vinegar - packed with vitamins! Recipes for cabbage and carrot salads with vinegar: fresh and for the winter Cabbage salad carrots onion vinegar.

Most of the vitamins and microelements beneficial to our body are found in food, especially fresh vegetables and fruits. By consuming dishes made from these products, you can easily and tasty replenish the lack of all necessary substances. One simple vitamin-packed snack is coleslaw dressed with sugar and vinegar. It is easy to prepare, the process does not take much time, and all the ingredients are available at any time of the year.

What is coleslaw with vinegar and sugar

This is a cold appetizer, the main component of which is white cabbage. The vegetable is considered a real storehouse of vitamins, minerals, and amino acids. This agricultural crop is completely safe for allergy sufferers and contains methylmethionine, a vitamin that promotes the healing of stomach and duodenal ulcers, gastritis, and colitis. In addition to cabbage, the dish often contains other fresh vegetables, herbs and is always seasoned with a sauce of vinegar, vegetable oil, sugar and salt.

How to do

Fresh cabbage salad with vinegar and sugar is prepared simply and quickly, but to make the dish juicy, tasty and unusual, use some tricks during the culinary process:

All recipes require the use of fresh vegetables, so the fruits must be chosen whole, not stale, without damage.
All ingredients are chopped into strips using a sharp knife or grated. Use a Korean carrot grater and your salad will turn out much more beautiful.
Before mixing chopped white cabbage with other ingredients, you need to mash it a little with your hands. This will help make the dish more juicy.
In addition to cabbage, you can add carrots, onions, garlic, bell peppers, fresh herbs, horseradish, celery, beets and even canned corn.
For dressing, mix vegetable oil with table vinegar, salt, and sugar.
Regular nine percent vinegar can be replaced with apple cider vinegar or lemon juice.

Fresh cabbage salad recipe with vinegar

Fresh cabbage with sugar and vinegar is one of the light, low-calorie snacks that, when eaten, can provide many nutrients. It is possible to make a traditional recipe more interesting, piquant, and diversify its taste by simply replacing vegetable oil or vinegar with other ingredients. By spending a minimum of time, effort and money, you can feed your whole family with a wonderful vitamin salad.

Salad with cabbage and carrots with vinegar

Time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 84 kcal/100 g.
Cuisine: Russian.
Difficulty: easy.

Such a salad with cabbage and vinegar can be prepared not only by an inexperienced housewife, but even by a single man, this culinary process is so simple. Depending on the season, the list of ingredients can be supplemented with other vegetables or fruits. Due to the large number of healthy products, such a salad on the menu of catering establishments deserves to be called “Vitamin”. For greens, choose dill, parsley or cilantro.

Ingredients:

cabbage – 400 g;
carrots – 2 pcs.;
sugar, vinegar - 1 tbsp. l.;
vegetable oil – 3 tbsp. l.;
salt – ½ tsp.

Cooking method:

Chop the white cabbage with a regular or special knife, or you can also grate it.
Grate the carrots on a coarse grater as well.
Add sugar and salt and mix with clean hands, lightly rubbing the mixture.
Pour in sunflower oil and vinegar and mix well with a spoon.

Time: 50 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 74 kcal/100 g.
Purpose: cold appetizer.
Cuisine: Russian.
Difficulty: easy.

This recipe contains onions and garlic, which give the dish a spicy, slightly sharp taste. This cabbage salad with vinegar and sugar will be a great addition to meat. If you don't like the intense flavor of onions, you can substitute a few green onions.

Ingredients:

cabbage – 650 g;
carrots – 4 pcs.;
onion – 1 pc.;
garlic – 2 teeth;
sugar – ½ tsp;
vinegar (apple) – 20 ml;
butter – 1/3 tbsp.;
salt - to taste.

Cooking method:

Chop the white cabbage into small strips, add a little salt, and rub with your hands.
Grate the carrots and cut the onion into half rings.
Pass the garlic cloves through a press and mix everything.
Prepare the dressing by mixing oil with vinegar and granulated sugar.
Pour the sauce into the vegetable mixture, mix thoroughly, and let it sit in the refrigerator for 15 minutes.

With pepper

Time: 2 hours.
Number of servings: 47 persons.
Calorie content of the dish: 92 kcal/100 g.
Purpose: cold appetizer.
Cuisine: Russian.
Difficulty: easy.

Sweet bell pepper goes well with other vegetables, so adding it to cabbage salad with vinegar will enrich the taste and aroma of the snack. A dish prepared according to this recipe can be preserved for the winter, and then taken out and eaten at any time of the year. The salad can be eaten as a stand-alone snack or as a side dish for meat dishes.

Ingredients:

cabbage – 5 kg;
bell pepper, onion, carrot – 1 kg each;
salt – 30 g;
sugar – 400 g;
vegetable oil, vinegar (9%) – 0.5 l each.

Cooking method:

Peel the heads of cabbage from the top leaves and grate on a special grater.
Cut the peeled carrots and peppers into thin strips and the onions into half rings.
Mix cabbage with carrots, sprinkle with salt, mix with your hands, kneading slightly so that the vegetables release juice.
Add pepper and onion to the mixture and stir again.
Make a dressing by mixing granulated sugar with oil and vinegar. Place on the fire, simmer, stirring until the sugar dissolves. After bringing to a boil, pour the sauce into the vegetable mixture.
Mix the salad well. If you plan to store for a long time, leave the jars with the mixture for 2 days at room temperature, and then close with nylon lids and put them in the cellar.

With olives

Time: 45 minutes.
Number of servings: 11 persons.
Calorie content of the dish: 50 kcal/100 g.
Purpose: cold appetizer.
Cuisine: European.
Difficulty: easy.

The taste of this salad is very light, but very interesting due to the presence of hard cheese and olives in the list of ingredients. The recipe calls for Parmesan, but you can add any of your favorite varieties. It is better to take regular white cabbage or Beijing cabbage, as it will go well with cucumber, tomato, and lettuce. An interesting dressing and sesame seeds add piquant notes to the dish.

Ingredients:

cabbage – 1 head;
tomato – 2 pcs.;
cucumber, bell pepper – 1 pc.;
lettuce leaves – 50 g;
pitted olives – 40 g;
green onion feathers – 5 pcs.;
dill sprigs – 5 pcs.;
sesame seeds – 20 g;
Parmesan cheese – 10 g;
olive oil – 45 ml;
lemon – 1 pc.;
vinegar – 10 ml;
garlic – 1 tooth;
sugar – ½ tsp;
salt - to taste.

Cooking method:

Prepare the sauce by mixing pressed garlic, oil, vinegar, lemon zest, salt, and sugar.
Stir and let steep.
Place sesame seeds in a hot dry frying pan and dry until golden brown.
Finely chop the washed cabbage and tear the lettuce leaves with your hands.
Peel the cucumber, cut into cubes, tomatoes into slices, peppers (without seeds and stalks) into strips.
Finely chop the green onions and dill.
Place peppers, cabbage, tomatoes, cucumber, onions, herbs and lettuce leaves in a deep salad bowl, pour sauce over everything, stir.
Place olive rings, small cubes of cheese on top, sprinkle with sesame seeds.

The process of preparing cabbage salad is simple, but the aroma and taste of the dish can be improved using the following advice from professional chefs:

Choose cabbage heads with sweet, non-withered leaves.
If the vegetable is too juicy, then the liquid formed after slicing it must be squeezed out and drained. Otherwise the dish will be watery.
If the recipe calls for onions to be added to the salad, choose slightly sweet varieties rather than bitter ones.
Use oil (vegetable or olive), vinegar (or lemon juice) and spices for dressing. To add a slight spiciness, you can add a little mustard to the sauce.
For additional aroma and taste, you can put different fruits, berries, nuts, and even dried fruits in the salad. For example, orange, cherries, plums, apples, lingonberries, prunes, raisins.
By sprinkling freshly squeezed lemon juice on your sliced foods, you will help keep them looking fresh and prevent them from becoming weathered or darkened.

Serving and decoration

Fresh vitamin salad with cabbage, vinegar and sugar is often served on a common dish, in a deep salad bowl, and rarely in portions in bowls. The classic decoration of the dish is fresh herbs (dill, parsley), laid out with twigs. They give the appetizer an appetizing appearance and excellent aroma. You can complement the treat with flowers and other figures of vegetables and fruits present in the salad.

Video

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

“Vitamin” salad made from cabbage and carrots is served in kindergartens and schools and, surprisingly, is eaten by children without leaving a trace. But it is often so difficult to get little eaters to eat fresh vegetables. It’s easy to prepare an appetizer; the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with root vegetables, the snack will become too sweet, and if you don’t report it, it will become too bland.

We will need:

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

Children will eat the “Vitamin Salad” without leaving a trace if you use a sweet variety of carrots for preparation.

Finely chop the vegetables and mash them with salt and sugar with your hands. When they release juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For those who like sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will taste better if it sits in the refrigerator for at least half an hour - this way the vegetables will release their flavors to each other.

With beets

We present an unusual recipe for a refreshing salad: a pleasant crunch, a slight taste of horseradish, a sweet and sour taste of an apple - it will not leave guests indifferent and will complement the bland chicken soup.

We will need:

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

Three vegetables, except cabbage, on a fine grater. You can use a food processor or a Berner grater - use your choice. Peel the apple, remove the core with seeds and cut into thin strips. Shred the cabbage thinly, knead it lightly with your hands so that it releases its juice (Chinese cabbage is tender and does not need to be crushed).

Mix vegetables and apple. Prepare the dressing - mix sour cream with horseradish and add salt. Season the salad with sour cream and horseradish sauce and let it brew.

The snack can be decorated with pine nuts - it will be a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Cabbage with carrots and vinegar salad keeps well in the refrigerator. This salad option will be very helpful after work on weekdays, when you really want a light, pleasant snack with hot food, but don’t have enough time to cut vegetables.

For preparation you will need:

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

If you add beets cut into thin rounds, hot chili peppers and a pinch of khmeli-suneli to the salad, you will get an exceptionally tasty Georgian version of cabbage - bright and festive.

Cut the vegetables into large pieces (cabbage into cubes, carrots into circles, onions into half rings, and garlic into 3 parts for each clove).
We stuff vegetables into a three-liter jar.
Prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, add more salt and a little sugar or vinegar.
Pour hot marinade over cabbage. Let it sit in a warm place for about a day, and then put it in the refrigerator.

The cabbage will steep and become crispy. The marinade will permeate each piece with a spicy aroma and the dish will turn out simply delicious!

With bell pepper

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

For the salad we will need:

500 g 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 a fruit each).

We chop the cabbage and carrots into thin strips, and cut the peppers into the same elegant half rings. Crush the cabbage and carrots with your hands and leave to brew for 10 minutes. Combine everything with pepper and chopped herbs, season everything with vegetable oil, and season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and piquant. The salad is served chilled and eaten quickly - such an appetizer does not last long.

Cabbage salad with carrots and apple

If you order a fashionable appetizer “Cole Slow” (the name translates from English as “cabbage salad”) in a restaurant, you will most likely be served a simple and popular salad in our area made from fresh cabbage and carrots with the addition of an apple. It is simple to prepare, but literally charges you with vitamin energy.

For the salad we will prepare the following ingredients:

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

Peel the apple and remove the stem and seeds. Cut cabbage, carrots, apple into thin strips and mix. Prepare the dressing - mix natural yoghurt with mayonnaise, add some salt, and add a pinch of freshly ground black pepper. Dress the salad, cool and serve.

It seems that everything is elementary. But chefs have learned to change the taste of a dish beyond recognition. The famous chef Jamie Oliver always prepares it with the addition of red onion, parsley and always chops all the ingredients (except the onion) in a food processor. The straw turns out thin, which makes the taste of the salad richer. Lemon juice and English mustard add a piquant note to this dish. Petiole celery is also appropriate in the Cole Slaw variation, but this is definitely not for everyone.

Cooking method with mayonnaise

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

We will need:

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

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

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

Korean cabbage and carrot salad

Many people are seduced by Korean salads - they beckon with their aromas! But not everyone is ready to take a risk and purchase a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health when it's easy to make your own snack?

For the Korean salad we will prepare:

half a kilo of cabbage;
400 g carrots;
several cloves of garlic;
package of spices “for Korean carrots” - 1 pc.;
oil - 100 ml;
vinegar 9% - 3 tbsp. l;
sugar, salt to taste.

Adjust the amount of spices and vinegar to your liking. If you like it spicy, then add a little more spice.

Thinly slice the vegetables. We recommend chopping cabbage and carrots on a special grater to get thin and long strips. You can use a vegetable peeler - the knife is often suitable for Korean carrots.
Lightly mash the prepared vegetables with your hands and add salt - this will make the salad juicier. But you don’t need to be zealous; just a few seconds are enough.
Add spices and vinegar.
We are preparing the dressing. To do this, heat the vegetable oil in a frying pan until a slight smoke appears.
Pour boiling oil over the vegetables and stir with a spoon.

Instead of the usual sunflower oil, use sesame oil - the salad will acquire a slight nutty flavor.

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

With garlic

Cabbage and vegetables seasoned with garlic come out piquant and original. The appetizer, as they say, turns out “to feast and peace” - appropriate for both everyday lunches and holidays. We offer an interesting option with Feta cheese and fresh cucumber. Vegetarians will definitely appreciate this option.

Let's prepare:

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

Shred the cabbage and cucumber into small strips, and grate the carrots on a coarse grater (it’s better if you get thin, long shavings). Cut the feta into cubes. Squeeze the garlic into the vegetables, add the cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, the Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so refrigerate it before serving.

Recipe “Like in a cafeteria”

Cabbage salad in canteens costs pennies, but pay attention to how quickly it sells out. We'll teach you the tricks of making cabbage appetizers that chefs won't tell you.

We will need:

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

You only need dense cabbage, winter varieties, for example, “Slava”. It is better to leave loose varieties for stewing or frying.

Finely chop the cabbage and grate the carrots.
Add some salt and knead everything well with your hands so that the vegetables become juicy.
Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight 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 “overwhelm” their taste.
The salad is infused for an hour and a half and served.

There is one more trick. In canteens they cook in large quantities, and this helps the appetizer to brew even better, become richer and juicier.

We serve the salad with meat and fish - it is ideal as an independent side dish. It’s easy to add some green peas to it and serve it with a boiled egg. Get a hearty and healthy breakfast.

Cabbage is inexpensive almost all year round. In our area, where fresh vegetables are only available for a few summer months, it saves you from vitamin deficiency. Plus, cabbage goes perfectly with meat ingredients, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and pamper your loved ones with these benefits.

A juicy and appetizing cabbage salad with carrots and vinegar is always tasty and healthy. This is the dish that is often prepared in canteens. It can be found on the menu of schools and businesses where adults work. This is often what a salad is called – “like in a cafeteria.” It also received another name - “Vitamin”, which is also quite true. All ingredients included in the dish are beneficial to the body. They are able to fill it with a whole complex of vitamins, valuable substances and minerals. This is exactly what any modern person needs!

Cooking time – 35 minutes.

Number of servings – 6.

Ingredients

These are the products we will need to prepare a juicy, healthy, simple, but incredibly tasty carrot and cabbage salad with vinegar:

large fresh carrots – 1 pc.;
fresh white cabbage – 700 g;
unrefined sunflower oil – 3 tbsp. l.;
table vinegar 9% - 2 tbsp. l.;
salt – 1 tsp;
syrup – 2 tbsp. l.

How to make coleslaw with carrots and vinegar

At its core, cabbage salad with carrots and vinegar is simply prepared. Chopping vegetables takes a little time, and preparing the dressing also takes a few minutes. So even a beginner in the kitchen can cope with creating such a light, but incredibly juicy, crispy and satisfying dish. At the same time, here you are also offered a recipe with step-by-step photos. So there is simply no chance of making a mistake.

First, we need to collect on the table all the products according to the list presented above. This will allow you to avoid unnecessary fuss and hassle in the future.

When all the ingredients are in place, you can get down to business. You need to prepare fresh cabbage right away. The forks should be washed and dried. Several layers of the top sheets must be removed and discarded. The rest of the mass will need to be turned into thin and neat straws.

Now you can do the carrots. The vegetable should be peeled and coarsely grated. The resulting orange shavings are sent to the cabbage slices. At the same stage you should add salt to the vegetables.

The resulting mixture must be mixed thoroughly. It is also worth grinding the chopped vegetables a little with your hands, but it is not recommended to be too zealous. Our main task is to achieve juiciness and tenderness of the cuts. If you overdo it, the cabbage can become unpleasantly slippery. So it's better to avoid this.

Next, you need to pour syrup into the resulting mixture. At the same stage, you should add 9% table vinegar to the fresh vegetable salad. All ingredients will need to be thoroughly mixed and set aside for 15-20 minutes.

On a note! By the way, you can use apple cider vinegar to season this healthy and very tasty snack. It will give a simple delicacy a new meaning. Some housewives even prefer to prepare this cabbage salad without vinegar. Also remember: if you don’t have syrup at home, you can use regular granulated sugar. But in this case it is better to add it along with salt to grind it a little.

All that remains is to add fragrant vegetable oil to the vegetable mixture. It is recommended to use the unrefined version. It is believed that it gives the appetizer, as in a canteen, a special rich aroma and unique taste. You still need to mix thoroughly once more.

This is the salad we got: simple, but very appetizing!

If you have never previously made such an everyday snack from the most common ingredients with a simple dressing, you may find the following culinary tips useful:

To prepare the dressing for this snack, it is better to use ordinary sugar. Do not use the brown analogue - it will only spoil the taste of the vegetable mixture.

You can diversify this mix by adding fresh cucumber or apple straws.

The appetizer will be no less appetizing if you add chopped onions or green onions to it.

Fresh herbs will dilute the composition of this vegetable mixture well: basil, dill, cilantro, parsley, arugula.

Video recipes

The video recipes in the selection below will help you prepare a very tasty, but simply simple cabbage salad with carrots, seasoned with vinegar and vegetable oil. Watch how experienced housewives prepare this vegetable dish and adopt their skills:

The taste of this salad has been familiar to many of us since childhood. I propose to remember the timeless classic and prepare cabbage salad according to this simple recipe, just like in the cafeteria.

Those of us who, by some amazing coincidence, have never tried this salad, will ask: what kind of salad is this, how is it - like in the dining room? Of course, it’s better to cook - and then everything will become clear. Well, in a nutshell, this is a salad of white cabbage, which is shredded into thin strips, seasoned with sugar, salt and table vinegar, kneaded by hand - thanks to which it becomes soft and very tasty, and is also “diluted” with various vegetables - often carrots, onions, bell peppers, cucumbers, some housewives like to add apples to this salad.

Cafe salad

I recommend preparing this salad from young white cabbage - then the appetizer turns out tender and very tasty. I often use it instead of a side dish, especially at dinner, when I don’t want to burden my figure with extra “pasta, potato, rice or buckwheat calories.”

Ingredients

white cabbage, 500 g
carrots, 1 pc.
vinegar, 4 tbsp. (3%)
vegetable oil, 2 tbsp.
sugar, 1 tbsp.
salt, 1/2 - 1 tsp.

How to make cafeteria-style cabbage salad:

Remove the top leaves from a head of cabbage, cut a piece from the head of cabbage, and chop it thinly - it is very important to cut the cabbage thinly.
Place the cabbage in a saucepan, mash it a little with your hands, add salt and vinegar, stir, place on a hot stove and heat, stirring, for 2-3 minutes, then immediately remove from the stove.
Rinse and peel the carrots, grate on a Korean or coarse grater, you can also use a fine grater.
Pour carrots into the cooled cabbage, mix everything, add sugar and odorless vegetable oil.
Place the cabbage salad in the refrigerator for 2 hours, then it can be served.
Many people often argue about how cabbage salad turns out with exactly the same taste as in the dining room. One of the points of view - that the cabbage needs to be slightly stewed - is reflected in the recipe. According to another point of view, you just need to rinse the cabbage well with your hands. How to do it - everyone decides for themselves, I recommend stewing the cabbage, thanks to this you get that very taste!
Friends, do you have your own proven recipes for making cabbage salad like in a cafeteria? Share them in the comments!

They prepared it. Look what happened

Cabbage and carrot salad, just like in the school canteen, is very tasty and healthy and goes with any side dish.

Fresh cabbage salad. quite popular. And it’s no coincidence - it perfectly complements most meat dishes. This salad is also a must-have for those who like quick snacks. And you don’t have to spend a lot of effort to cook it.

In addition, it contains a huge amount of vitamins, and cabbage and carrots are available in stores all year round. This is why cabbage and carrot salad is so popular in the cafeteria. But not everyone knows how to prepare just such a salad.

There are many similar recipes with roughly the same ingredients, but some little things are different. Each of them has its own unique taste. Try each one and choose your favorite.

Cabbage salad with carrots like in the cafeteria

Set of products for preparing cabbage salad:

white cabbage (shredded) - 450 g;
carrots - 1 piece;
salt - 6 g (about a teaspoon);
vinegar 3% - 4 tablespoons (for example, rice vinegar is suitable);
sugar - 1 tablespoon (without a slide);
vegetable oil (olive oil is possible) - 2 tablespoons.

Step-by-step instructions for cabbage salad with carrots as in the cafeteria:

Place the shredded cabbage in an enamel pan. Add salt and vinegar and place over high heat. For 2-3 minutes, stirring continuously, it must be warmed up. As a result, the cabbage should settle.

While the cabbage is cooling, you need to grate the carrots. This can be done either on a regular coarse grater, or use a special grater for Korean carrots. Grated carrots should be added to the already cooled cabbage.

Now all that remains is to add sugar and olive oil and mix well. Excess liquid should be drained and the salad should be placed in the refrigerator for several hours.

White cabbage salad

Set of products for preparing white cabbage salad:

white cabbage - 300 grams;
onion or salad - 1 onion;
carrots - 1 piece;
vinegar - 1 teaspoon;
garlic - 3 cloves;
vegetable oil (sunflower) - 3-4 tablespoons;
sugar - 2 teaspoons;
salt - to taste.

Step-by-step instructions for white cabbage salad:

Shred the washed cabbage. Grate the peeled carrots on a coarse grater. Peel the garlic and squeeze through a press or chop very finely. It is advisable to cut the peeled onion into cubes.

Place all prepared ingredients in one bowl or pan.

Prepare salad dressing from sunflower oil, vinegar, sugar and salt. Mix thoroughly.

Vitamin salad of fresh cabbage with carrots and vinegar

If you don't know what to cook, pay attention to fresh cabbage and carrot salad. In dining rooms it is considered the most popular and is served with a variety of side dishes.

It will take very little time to prepare. This salad is sure to please not only with its taste, but also with its benefits. The basis for it will be cabbage (young and fresh is preferred) and bright carrots. For piquancy, you can add an apple. Many people put onions instead. You can add lettuce instead. It is much more tender and tastes great with this salad.

A set of products for preparing a vitamin salad:

cabbage - 500 g;
carrots - 1 piece;
apple (preferably green) - 1 piece;
salt and sugar - to taste;
vinegar or lemon juice - to taste.

Step-by-step instructions for a vitamin salad of fresh cabbage with carrots and vinegar:

It is very easy to prepare. Chop the cabbage into thin slices and place in a bowl. Then mash slightly (this is necessary for the cabbage juice to flow out).

The carrots must be peeled and grated on a coarse grater. Add to the bowl with the cabbage.

Peel the apple, grate it on a medium grater and add to the carrots and cabbage.

Now all that remains is to mix, add salt and sweeten. After this, sprinkle the salad with vinegar or lemon juice and let it brew for 20 minutes.

Salad with cabbage, peppers, carrots and onions

To prepare a good vegetable salad, you do not need to buy any special sauces. From an ordinary set of products, you can create your own, which will taste ten times better than the store-bought one.

Set of products for preparing salad with cabbage and pepper:

cabbage - half a head of cabbage;
bell pepper - 1 pc.;
green onions - a bunch;
broccoli - 1 pc.

Ingredients for the sauce:

vegetable oil - 3 tablespoons;
juice of 1 lemon;
mayonnaise - 1 tablespoon;
dried garlic - half a teaspoon;
sour cream - 1 tablespoon;
greens (onion, parsley);
salt - half a teaspoon.

Step-by-step instructions for salad with cabbage, peppers, carrots and onions:

First you need to make a dressing - salad sauce. To do this, mix lemon juice, butter, sour cream, mayonnaise, garlic, and salt. It wouldn't hurt to add a little chopped herbs to taste. All this is thoroughly mixed and placed in the refrigerator.

White cabbage is finely chopped, pepper is cut into thin rings. Be sure to finely chop the green onions. Divide the broccoli into florets.

The processed vegetables are mixed and seasoned with sauce. This salad can be used as a base for a hamburger.

Cabbage and carrot salad recipe

Set of products for preparing cabbage salad:

cabbage - half a head of cabbage;
carrots - 4 pieces;
salad onion - 1 piece;
coriander (leaves) - a handful;
mint leaves - a handful;
roasted peanuts - a handful;
olive oil - 1 tablespoon;
lime – 2 pcs.;
brown sugar - 1 teaspoon;
hot chili pepper - to taste.

Step-by-step instructions for the dish "Recipe for cabbage salad with carrots"

Cabbage, onions and carrots should be finely chopped.

Mix them in a salad bowl.

In a separate bowl, prepare the salad dressing: squeeze the juice out of the limes; it is mixed with sugar, olive oil and pepper (to taste). Dress the salad with sauce.

Decorate it with herbs and fried nuts.

This original summer salad is sure to be a great addition to any meal.

Cabbage and carrot salad with vinegar - packed with vitamins!

Cabbage and carrots are the most common vegetables among Slavic peoples.
They are used to prepare first and second courses, as well as snacks.
There are countless carrot and cabbage salads and most contain vinegar.
This is not only a wonderful preservative, but also a pleasant additive that gives bland vegetables a piquant sourness.
Let's indulge in salads cabbage with carrots ?

Cabbage and carrot salad with vinegar - general principles of preparation

Snacks in most cases are not heat-treated. Therefore, for salads you should use only juicy and intact vegetables. If cabbage or carrots are limp, then it is better to put these products aside for other dishes. For example, stew or cook cabbage soup. Cabbage with bitterness, which is typical for stale heads of cabbage, is also not suitable.

Vegetables for salad are chopped or grated. Then mixed with spices and dressings. You can use regular table vinegar. Or add fruit types. But not all snacks can be substituted. We follow the recipe.

In addition to the main ingredients, beets, peppers, onions, and garlic are often added to salads. A similar rule applies here: the fresher, juicier and more aromatic the product, the better the result.

Recipe 1: Cabbage and carrot salad with “Vitamin” vinegar

One of the most popular cabbage salad recipes. Many people know and make a similar snack. You can use table vinegar 3% or apple vinegar.

400 grams of cabbage;
1 spoon of sugar;
1-2 carrots;
1 spoon of vinegar;
0.5 tsp. salt;
2-3 tablespoons of oil.

If desired, add parsley, dill, and onion feathers.

1. Shred the cabbage. You can use a special knife or grater.

2. Three carrots, preferably in strips or large shavings.

3. Add salt, sugar and vinegar. Rub well with your hands.

4. Season the salad with oil and you're done! Decorate with herbs or chop and add to salad. Although, the snack is delicious without it.

Recipe 2: Cabbage and carrot salad with vinegar and mayonnaise

What makes this carrot, cabbage and vinegar salad special is the flavorful dressing made with mayonnaise and black pepper. Soy sauce is also added, but if it is not there, then add salt.

300 grams of cabbage;

1 spoon of apple cider vinegar;

1-2 carrots;

50 grams of mayonnaise;

Black pepper;

A pinch of sugar;

Garlic clove;

1 spoon of soy sauce.

1. Prepare the sauce immediately so that it has time to brew. Mix chopped garlic with soy sauce, black pepper and mayonnaise. No need to add salt.

2. Shred the cabbage and carrots and combine.

3. Add sugar to vegetables and mash until juice appears.

4. Add mayonnaise dressing, mix and you're done! There is no need to add salt to the snack.

Recipe 3: Spicy cabbage and carrot salad with vinegar

To prepare this spicy snack you will need one chili, it is better to use a red pepper. It turns out spicier and more beautiful than with the green pod.

500 grams of cabbage;

300 grams of carrots;

30 grams of butter;

1 clove of garlic;

Spices, vinegar;

1 sprig of basil;

1 bell pepper.

1. Shred all the vegetables into strips.

2. Combine carrots and cabbage, add salt, a little vinegar and sugar. Mash with your hands to reduce the volume of vegetables. Set aside.

3. Pour oil into a frying pan and heat it up.

4. Remove the tail from the chili pod and cut the pepper into several pieces. We also cut the garlic.

5. Place the pepper and garlic in the oil and fry for a minute. Let the mixture cool.

6. Add basil and puree the sauce with a blender

Recipe 4: Cabbage and carrot salad with vinegar for the winter

A wonderful preparation of cabbage with carrots and vinegar, which will simply help out in the winter, when you need to quickly put something on the table or simply complement dinner. It is better to store this salad in the refrigerator, but you can also store it in a good cellar.

1.2 kg carrots;

0.8 kg pepper;

1 kg of onion;

5 kg cabbage.

500 grams of butter;

300 grams sugar;

4 tablespoons of salt;

0.5 liters of vinegar 9%.

1. Peel the vegetables. Three carrots, cut the onion and pepper into half rings. Shred the cabbage. Place all ingredients in a large bowl or saucepan.

2. Add salt and mix everything with your hands, kneading so that the mass decreases in volume and releases the juice.

3. Add vinegar and stir.

4. Add sugar and butter. We rub everything together by hand.

5. Place the prepared salad in sterile jars. The remaining juice from the bottom of the basin should be poured into containers. We close the jars with sterile lids and store them in the cold.

6. You can try it in a week, but it’s better to wait until winter so that the vegetables are well marinated.

Recipe 5: Cabbage and carrot salad with vinegar in brine

Another preparation option, but differs in the speed of marinating. You can try this cabbage and carrot salad with vinegar after 4 hours. But it’s better to let the snack sit for at least a day. This product can be stored for no more than 2 weeks in the refrigerator.

3 carrots;

2.5 kg cabbage;

150 grams of sugar;

200 grams of butter;

1 liter of water;

3 tablespoons of salt;

150 grams of 6% vinegar;

5 cloves of garlic.

We take any vinegar: apple or table vinegar.

1. As in other recipes, cut and chop all the vegetables. The more carefully you do this, the more beautiful the workpiece will turn out.

2. Grind the vegetables so that the mass becomes less loose and voluminous.

3. Simply peel the garlic, cut each clove into 4 parts and throw it into the already ground vegetables. There is no need to crumple anything with it.

4. Boil water along with sugar and salt. Boil for a minute and cool.

5. Add vinegar and oil to the cold brine.

6. Transfer the vegetables into a saucepan according to size, fill with brine and put on the press. If suddenly the liquid does not cover, then it’s okay. After a few hours, the vegetables will still settle and be completely immersed in the marinade.

7. After a few hours you can try. After a day, remove the load and mix the snack well with your hands. We store it in a cool place all this time.

Recipe 6: Korean-style cabbage and carrot salad with vinegar

Another version of a spicy salad with cabbage and carrots. It keeps well for several days, but only in the refrigerator. The snack becomes especially tasty on the second day.

300 grams of cabbage;

300 grams of carrots;

4 cloves of garlic;

0.3 tsp. black pepper and coriander;

1 tsp. salt;

1 spoon of vinegar;

50 grams of butter;

3 onions;

Red pepper for spiciness.

1. Remove the top leaves from the head of cabbage and cut the cabbage into 3x3 centimeter squares.

2. Peel the carrots, using three long strips.

3. Combine these vegetables, add salt, add coriander and pepper. For spiciness, add red pepper, mix everything well, pour in vinegar and leave to marinate.

4. Heat the oil in a frying pan and fry the onion, cut into small cubes. The pieces need to be well fried. Let cool.

5. Now take a sieve or a piece of gauze and strain the onion oil. The grounds need to be squeezed out well so that all the juices come out of the pieces.

6. Add aromatic oil to the salad, add chopped garlic cloves, mix and let steep.

Recipe 7: Cabbage, beet and carrot salad with vinegar

A recipe for a very bright and juicy snack made from raw vegetables, which will especially appeal to people watching their figure.

300 grams of cabbage;

150 grams of carrots;

150 grams of beets;

1 tsp. vinegar;

20 grams of butter;

Salt, sugar, pepper.

1. Peel the root vegetables into three long strips.

2. Add shredded cabbage.

3. Pour salt, sugar, pour in a spoonful of vinegar and add a pinch of black pepper (you can do without it).

4. Rub everything together with your hands, pour in the oil and you’re ready to help yourself!

Salads with carrots turn out especially beautiful if you use a grater with a straw attachment. It is also suitable for beets, radishes and other vegetables. Therefore, it will not be superfluous in the kitchen.

Many recipes for snacks with vinegar contain different percentages of this ingredient. To avoid confusion, it is better to use 70% essence, which is very easy to dilute to the desired concentration. Usually all the information is on the back of the bottle.

Just a piece of beets added to the salad will give it a beautiful and bright pink color. The longer the workpiece sits, the brighter the shade will be. If you don’t want to add the beets themselves, you can add the juice from this root vegetable to the marinade.

Salad with cabbage, carrots and vinegar is a simple and healthy salad that is good both as a separate dish and as a vegetable side dish for a main meat or fish dish.

The required components of the salad are cabbage and carrots. But you can add other vegetables to the salad - onions, bell peppers, petiole celery, fresh apples. I added bell peppers to the salad because it is my favorite version of cabbage and carrot salad, dressed with vinegar and vegetable oil. In winter, when I want bright dishes, I add bell peppers of different colors to the salad. Then you get a real riot of colors and tastes!

Let's prepare the ingredients according to the list and quickly prepare cabbage salad with carrots and vinegar. Wash all vegetables and dry with paper towels. Remove the top leaves from the cabbage.

Cut the bell pepper into strips.

You can take both white and red onions. Cut the onion into thin feathers.

We also cut the carrots into strips.

Slice the white cabbage thinly using a shredder or knife. I usually lightly knead the cabbage with my hands so that it becomes more tender, softer and releases the juice.

Place all chopped vegetables in a bowl. Stir, add salt and ground black pepper.

Add vinegar and vegetable oil. Mix all the salad ingredients with the dressing again and let the salad sit for 10 minutes.

Place the finished salad in a salad bowl, sprinkle with parsley and paprika flakes if desired, and serve the salad with cabbage, carrots and vinegar to the table.

Bon appetit! Juicy, tasty, bright and very healthy!