Carrots and cabbage are frequent guests on our tables. First of all, these vegetables are available all year round, secondly, they are not expensive, and thirdly, even if you just cut carrots and cabbage, season with oil and salt, you will get a completely edible light salad. But this is not the most the best option, since there is mass delicious recipes, capable of turning even the carrots and cabbage we are used to into a delicacy. It is important to know that the maximum amount of vitamins and minerals is contained exclusively in fresh foods, so it is best not to heat-treat vegetables, but eat them in fresh.

Fresh carrot and cabbage salad - preparing food and dishes

Carrots and cabbage are collected directly from the ground, and during the ripening process they are probably treated with fertilizers and chemicals against pests. Therefore, be sure to wash them thoroughly before cooking. You need to remove the top leaves from the cabbage.

If the recipe says that you need to chop the cabbage, then try to do it as finely as possible, then the salad will be more tender and tasty.

Carrots in a salad will taste better if you grate them on a medium grater. But if there are a lot of vegetables in the salad, then carrots will decorate your dish, cut into thin slices.

Before cutting or grating carrots, wash them thoroughly and scrub them with a metal brush or scrape them with a knife.

Recipes for fresh carrot and cabbage salad:

Recipe 1: Fresh carrot and cabbage salad

It is best to eat vegetables and fruits in the morning and lunchtime. Slow carbohydrates, found in fruits and vegetables, provide the body with energy. If you eat vegetables and fruits in the evening, your body simply won’t know what to do with this energy. Prepare a delicious and easy salad of fresh carrots, cabbage and onions! This salad can be eaten as snack or as a side dish for meat dishes, an addition to cereals.

Required ingredients:

• Carrots 2-3 pieces
• Cabbage 400 grams
• Onion 1 piece
• Fresh herbs (parsley, dill)
• Olives or black olives 100 grams
• Sunflower or olive oil
• Lemon juice

Cooking method:

Wash the carrots and scrub with a stiff brush.

Chop the cabbage and onion with a knife, chop the greens.

Open the olives - if they are canned, drain the liquid, remove the pits, if there are any, cut into halves.

Mix the ingredients, season with your favorite oil (prefer flaxseed and olive oil), lemon juice, and salt.

Recipe 2: Fresh cabbage and carrot salad with pumpkin

Make your fresh carrot and cabbage salad even healthier by adding fresh pumpkin. Such light salad, tasty, has a pleasant fresh taste and aroma.

Required ingredients:

• Pumpkin 200 grams
• 2-3 carrots
• White cabbage 300 grams
• Almonds 100 grams
• Parsley
• Green onion
• Oil for refueling

Cooking method:

Wash the fresh pumpkin, remove seeds and peel and grate coarse grater. Do not use a fine grater, otherwise the pumpkin will turn into mush.

Grate the carrots on a fine or medium grater.

Shred the cabbage.

Grind the almonds with a blender or knife, but know that whole nuts can be used for this salad.

Finely chop the greens.

Mix all ingredients and season with any oil and salt.

Recipe 3: Fresh carrot and cabbage salad with apple and raisins

A dessert salad made from fresh carrots and cabbage will be very tasty if you add an apple and raisins to it. Carrots have a sweet taste, and cabbage is neutral, so feel free to add these ingredients even to dessert dishes and salads. Also, this lard will perfectly complement cranberries, giving it sourness.

Required ingredients:

• Fresh carrots 2-3 pieces
• White cabbage 400 grams
• Sweet apple 2-3 pieces
• Sunflower and pumpkin seeds 100 grams
• Raisins 150 grams
• Cranberries 100 grams
• Walnut or almond 150 grams
• White sesame
• 2 tablespoons honey

Cooking method:

Grate the carrots and apples on a medium grater, after removing the stems and washing them.

Chop the cabbage as finely as possible.

Rinse the cranberries well. Use fresh cranberries or freshly frozen ones, but not candied ones.

Peel the sunflower and pumpkin seeds.

Pour boiling water over the raisins, after rinsing them under running water.

Grind the nuts using a blender or knife, sprinkle with sesame seeds before serving, and garnish with whole nuts.

Mix all ingredients and season the salad with honey.

Recipe 4: Fresh carrot and cabbage salad with vegetables

Prepare a delicious vegetable salad. It is best to use fresh seasonal vegetables to prepare it.

Required ingredients:

• Cucumber 2-3 pieces
• Young white cabbage 300-400 grams
• Carrots 2-3 pieces
• Tomato 2-3 pieces
• Onion 1 piece
• Nuts 100 grams
• Parsley, fresh dill
• Lettuce leaves
• olive or sunflower oil; mayonnaise or sour cream
• Soy sauce

Cooking method:

Prepare all vegetables for cooking - wash, cut off the tails.

Finely chop the cabbage and onion.

Cut the cucumber and tomatoes into thin semicircular slices.

Cut the carrots into thin slices.

Peel the nuts and add them whole or crushed to the salad.

Chop the greens and tear the lettuce leaves with your hands.

Mix the ingredients, season with any sauce to your liking. Instead of salt, it is better to use a spoon of soy sauce.

Recipe 5: Fresh carrot and cabbage salad with ham

Any vegetables go well with lean meat - chicken, pork, beef. The combination is successful both in terms of absorption and taste.

Required ingredients:

• Fresh carrots 1-2 pieces
• Cabbage 300-400 grams
• Lean ham (pork or chicken) 400 grams
• Fresh cucumber 2-3 pieces
• Bell pepper 1-2 pieces
• For dressing sour cream or mayonnaise
• Fresh herbs
• Walnuts 100 grams

Cooking method:

Chop the cabbage finely and thinly.

Wash the cucumber and carrots, remove the tails, cut into thin pieces.

Peel the pepper from the seeds and tails, wash and cut into thin strips.

Also cut the ham into thin long pieces.

Walnut peel and chop. In this salad, the nut will decorate the salad with its taste if you do not chop it finely, but divide each kernel into 3-4 parts.

Mix the ingredients, season with any milk sauce (mayonnaise, sour cream), add salt.

When serving, decorate the salad with chopped herbs.

Fresh cabbage and carrot salad - secrets and useful tips from the best chefs

Before preparing the salad, add salt to the shredded cabbage and lightly shake it with your hands, so the cabbage in the salad will be tender and juicy.

Take care not only about the benefits of salad, but also about its appearance– use interesting color combinations of bell peppers, apples with bright orange carrots. The more beautiful the food is, the more pleasant it is to eat.

Make it a rule to add greens to all salads made from fresh produce, even if the recipe does not call for it. Greens (dill, parsley, wild garlic, basil) contain many vitamins. Long-livers of the Caucasus Mountains always serve bunches of greens on a plate for any meal and eat them as a snack with side dishes and meat products.

When dressing your salad, give preference to natural dressings. Try not to use mayonnaise, especially store-bought, or reduce its use to a minimum, replace with sour cream or vegetable oil. Vegetable oils are very healthy and, together with fresh vegetables, they will give super results for your body. Good and strong nails, healthy hair, clear skin - this can be achieved by eating 1-2 tablespoons of olive oil every day for a month.

If you want to eat meat along with vegetable salads, then give preference to low-fat types meat products.

It will be especially special with a fresh carrot and cabbage salad. good combination chicken fillet, boiled beef, meat by-products, but fish and seafood do not go well with these vegetables.

IN vegetable salads You can also add all types of nuts, after detailing them. The use of walnuts and almonds will be especially advantageous in terms of taste.

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Cabbage salad with carrots like in the cafeteria - best recipes from childhood

Cabbage and carrot salad, just like in a cafeteria, is prepared very quickly, and it has long become a favorite not only traditional recipe preparing this vitamin dish, but also its variants - with and without vinegar, with bell pepper, garlic and other ingredients, while the calorie content of the snack does not increase, making it useful for dietary nutrition...

Cabbage salad with carrots like in the cafeteria - the most popular recipe

Surely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins.
The dish is universal and can be served with any side dish.

There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.

Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:

• Finely shredded cabbage – 500 g
• Carrots – 1 pc.
• Salt – 1 teaspoon, not heaped
• Sugar – 1 tablespoon, not heaped
• Vinegar 3% – 4 tablespoons
• Vegetable oil (sunflower, olive, corn) – 2 tablespoons.

Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.

chop the cabbage

Remove the cabbage from the heat and let cool, and the carrots must be peeled and grated on a coarse grater, or use a grater to prepare carrots according to Korean recipe, – add the grated vegetable to the cabbage.

Mix vegetables well and season sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We remove ready dish in a cold place for several hours, then serve as a side dish for any dish.

Vitamin cabbage salad with garlic

Spicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of ingredients to give it a piquant, spicy taste. So, we need:

• Cabbage – 300 g
• Carrots – 1 pc.
• Onion (it is better to take red salad) – 1 pc.
• Garlic – 3 cloves
• Vinegar 9% – 1 teaspoon
• Vegetable oil – 4 tablespoons
• Sand – 2 teaspoons
• Salt - depending on your taste preferences.

Vegetables to prepare cabbage salad with carrots as in the dining room, cut in the same way as in the first recipe - main ingredient finely chop the carrots, grate three carrots, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze it out using a garlic press.

We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!

Recipe without vinegar

Most cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:

• Half a head of cabbage
• Carrot – 1 pc.
• Half a lemon
• Oil – 4 tablespoons
• Salt according to taste preference
• Black ground pepper- on the tip of a teaspoon.

Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.

Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and those who prefer it will appreciate it healthy eating and watches his figure.

Cooking secrets and tricks

To make your favorite salad, the taste of which is familiar from childhood, especially tasty, experienced housewives And professional chefs recommend the following:

• After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
• Don’t forget about external aesthetics - for beauty, you can add a multi-colored apple, grated on a coarse grater, to any cabbage salad recipe bell pepper, cut into strips or cubes;
• Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
• Dress the salad mainly with natural ingredients - sour cream or olive oil, and you should not use mayonnaise for dressing - the benefits for the body will be lost;
• As a side dish, the salad is perfect for any meat dish, but in this case it’s worth choosing lean types of meat - chicken fillet, beef;
• The combination of cabbage salad with fish dishes and seafood food;
• If you want to contribute to coleslaw zest - add a handful of crushed nuts to it, it can be a regular hazelnut, walnut or almond.

As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the cafeteria of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!

And carrots with various additives are an excellent source of vitamins for the human body, and at the same time improve the functioning of the gastrointestinal tract. Below we will tell you how to prepare such a salad.

Cabbage and carrot salad with vinegar

Ingredients:

• cabbage – 400 g;
• carrots – 300 g;
• vinegar;
• sugar;
• salt;
• greenery.

Preparation

Grate the carrots and chop the cabbage, combine the vegetables, add some salt, knead with your hands and leave for a while. To prepare the sauce, combine vinegar, salt and sugar and mix. And pour cabbage and carrots over it, let the salad brew for 30 - 40 minutes and you can eat.

Salad with carrots, white cabbage and vinegar

Ingredients:

• carrots – 300 g;
• cabbage – 700 g;
• onion – 1 pc.;
• Apple vinegar;
• vegetable oil– 100 ml;
• salt;
• garlic – 2 cloves;
• sugar.

Preparation

Chop the onion, shred the cabbage and carrots. To dress the salad, pour oil, vinegar into a container, add sugar, salt and squeeze out the garlic, mix and season the salad, and leave to marinate for 25 minutes.

Simple cabbage and carrot salad with vinegar

Ingredients:

• carrots – 3–4 pcs.;
• cabbage – 300 g;
• vinegar – ½ tbsp. spoons;
• olive oil – 1 tbsp. spoon;
• soy sauce;
• parsley.

Preparation

Wash the carrots, peel and grate. Finely chop the cabbage and chop the parsley. Mix the ingredients, season the salad with vinegar and oil.

Cabbage, ham, carrot salad with vinegar

Ingredients:

• low-fat ham – 200 g;
• carrots – 3 pcs.;
• Chinese cabbage – 200 g;
• walnut – 100 g;
• olive oil - for dressing;
• balsamic vinegar;
• salt.

Preparation

Wash and peel the carrots well, then cut off the tail and grate them. Chinese cabbage chop with a knife. Cut the ham into long strips. Chop the walnuts. Place the ingredients in one container, mix and season with oil and vinegar, and add salt before serving.

Salad of carrots, cabbage with vinegar and fresh mushrooms

Ingredients:

• cabbage – 300 g;
• carrots - 2 pcs.;
• champignons - 200 g;
• walnut – 100 g;
• olive oil;
• apple cider vinegar;
• salt.

Preparation

Coarsely chop the carrots and cabbage. Cut the mushrooms into thin slices. We cut the nuts, but not very finely. Mix the ingredients and season the salad with oil and vinegar.

Salad with carrots, cabbage, cucumber and vinegar

Ingredients:

• white cabbage – 1 pc.;
• carrots – 1 pc.;
• pickled cucumbers – 4 pcs.;
• green peas - 1 jar;
• parsley;
• dill;
• garlic – 2 cloves;
• sunflower aroma oil;
• salt;
• wine vinegar.

Preparation

We cut the cucumbers into slices, shred the cabbage, finely chop the greens, grate the carrots, and chop the garlic. Place the vegetables in a salad bowl, season with oil and add vinegar.

Recipe for carrot and cabbage salad with vinegar

Ingredients:

• cabbage – 400 g;
• carrots - 3 – 4 pcs.;
• garlic – 3 cloves;
• suluguni cheese -150 g;
• fresh parsley;
• caraway;
• cardamom;
• olive oil;
• apple cider vinegar – ½ tbsp. spoons;
• soy sauce.

Preparation

Cut the carrots finely. Shred the cabbage and chop the greens with a knife. Separate suluguni cheese into fibers. Chop the garlic. We combine the products in one salad bowl, add vinegar and vegetable oil.

Recipe for cabbage and carrot salad with vinegar

Ingredients:

Preparation

Cut the cabbage into strips and crush. Three apples and carrots on a large grater. In a large salad bowl, mix cabbage and carrots, add sugar and salt. After this, add the apple and mix, at the end add vinegar and oil. Decorate the salad with cranberries.

Cabbage and carrots are vegetables that are available all year round. They are inexpensive and healthy, so fresh cabbage and carrot salad can be prepared almost every day. To diversify your diet, you can add other vegetables to the salad, and you can also experiment with dressings.

Making cabbage salad with carrots couldn't be easier. Most tasty option The salad is made from young vegetables, but, in principle, this appetizer can be prepared throughout the year.

Cabbage for salad must be peeled from the top contaminated leaves, and then finely chopped. You can work with a regular knife or use a special shredder. If the cabbage is young, then no additional processing is required. But winter vegetables need to be rubbed with salt with your hands to make the cabbage softer.

The carrots need to be peeled and washed well. It is best to grind the root vegetable using a grater with medium-sized holes.

In addition to the main components, you can add other vegetables to the salad. It could be bell pepper fresh cucumbers, canned corn and peas.

It is very important to cook delicious dressing. Most often, this salad is seasoned with vegetable oil, vinegar and sugar. But you can use mayonnaise or sour cream-based sauces.

Interesting facts: only 100 gr. cabbage salad provide 60% of an adult's daily requirement for vitamin C. In addition, leaf vegetable contains rare vitamin U, which prevents the development of diseases of the stomach and intestines.

Salad of fresh cabbage and carrots “Like in a cafeteria” with vinegar

Many people have memories of how delicious coleslaw was served in school canteens. The recipe for this “dishes” is very simple; the secret of taste lies in the dressing with vinegar, oil and sugar.

• 300 gr. white cabbage;
• 1 carrot;
• 2 tablespoons vinegar (9%);
• 1 tablespoon sugar;
• salt to taste.

Slice the cabbage thinly and place it in a saucepan. Add a little salt (about half a teaspoon) and knead with your hands. Pour vinegar (half the specified amount). Place the pan on the stove over low heat. Warm up, stirring frequently. There is no need to stew the cabbage; as soon as it becomes warm, turn off the heat.

Grind the peeled carrots on a grater. Add sugar (preferably not the entire specified amount, but about half), mix and put the bowl with the salad in the refrigerator for at least an hour.

Read also: Salad with canned pineapples– 12 recipes

Then we take out the dishes and try our salad. At this stage, add sugar, vinegar and salt to your taste. As soon as the taste seems harmonious to you, season the salad with vegetable oil. Ready!

Cabbage and carrot salad with bell pepper

Cabbage salad with bell pepper and, despite the simplicity of preparation and composition, is very tasty. The good thing about this recipe is that you can make a lot of salad at once; it keeps well in the refrigerator for several weeks without losing its flavor.

• 1 kg of white cabbage;
• 1 onion;
• 2 carrots;
• 1 large bell pepper, preferably red.

Refueling:

• 100 ml vegetable oil;
• 50 ml vinegar (9%);
• 1 tablespoon of salt (without top);
• 3 tablespoons sugar.

Preparing the vegetables. Remove the top leaves from the cabbage and chop finely. Grate the peeled carrots into thin strips. Similarly, cut the seeded bell pepper. We cut the onion very thinly - into halves or quarters of rings.

In a separate bowl, mix oil with vinegar, salt and sugar. We taste the resulting filling and, if necessary, adjust the amount of ingredients to taste.

Stir the vegetables and pour the dressing over them. Let stand for two hours room temperature. After this, the salad can be served. Since you get a lot of salad, put the leftovers in clean jars, cover with plastic lids and store in the refrigerator for up to 2 months.

Cabbage, carrot and apple salad

A simple cabbage-carrot salad with an apple contains a lot of vitamins; such a healthy snack can be prepared every year.

• 500 gr. white cabbage;
• 1 carrot;
• 1 sweet and sour apple;
• 2 stalks of green onions;
• a small bunch of parsley;
• 3 tablespoons vegetable oil;
• 2 tablespoons apple cider vinegar;
• 1 tablespoon sugar;
• 0.5 teaspoon salt.

Remove the top leaves from the cabbage and chop finely. Place in a bowl, add salt and rub with your hands. If desired, you can pepper it.

Advice! The amounts of salt, sugar and vinegar are approximate; prepare the filling to your taste.

We cut the peeled carrots thinly, or even better, grate them for cooking. Korean salads. Similarly, grate the apple, freed from seeds. Finely chop green onions and parsley. Mix vegetables and herbs. Mix sugar and vinegar in a small amount of water, pour this dressing into the salad, mix. All that remains is to season the vegetables with oil, and the salad is ready.

Cabbage and carrot salad with mayonnaise and garlic

Carrot salad with mayonnaise is prepared in a matter of minutes and turns out very tasty.

• 300 gr. white cabbage
• 1 carrot;
• 0.5 pods of bell pepper (optional, optional);
• 2-3 stalks of green onions;
• salt, pepper to taste;
• 3 tablespoons of mayonnaise.

Preparing the vegetables. Remove the top leaves from the cabbage and finely chop. The thinner the cabbage is sliced, the tastier the salad will be. Peel the carrots and grate into not too large strips. Cut the bell pepper into strips.

Place the cabbage in a bowl, sprinkle with salt and pepper, and rub with your hands. Then add carrots and bell pepper. Cut green onions into small rings and add to vegetables. All that remains is to season the salad with mayonnaise and you can serve.

Read also: Caesar salad with chicken and croutons – 5 recipes

Cabbage and carrot salad with fresh cucumber

Cabbage salad with cucumbers is a great everyday snack. The salad is tasty, healthy and very easy to prepare.

• 300 gr. cabbage;
• 1 cucumber;
• 3-4 radishes;
• 1 carrot;
• 40 ml vegetable oil;
• 2-3 stalks of green onions;
• several sprigs of parsley;
• salt, ground pepper to taste;
• lemon juice and sugar to taste.

Shred the cabbage, peeled from the top leaves, very thinly. Place in a bowl. Add a little salt and rub with your hands. Grate the carrots. Cut the cucumber in half lengthwise, then slice it crosswise into thin halves of circles.

Cut the radishes into thin circles. Mix all the vegetables. Pepper the salad. Add a pinch of sugar and pour lemon juice to taste. Season the salad with vegetable oil.

Vegetable salad with beets

Very healthy salad prepared from fresh vegetables– cabbage, carrots and beets. This salad is served as an appetizer or as a side dish for a meat dish.

• 300 gr. white cabbage;
• 1 small onion (preferably red);
• 1 clove of garlic;
• 1 beet (raw);
• 1 carrot;
• salt, “Mixed peppers” seasoning to taste;
• 1-2 teaspoons of sugar;
• 1 tablespoon vegetable oil;
• 1-2 teaspoons apple cider vinegar;
• green onions and parsley - for decoration.

Shred the cabbage, peeled from the top leaves, into thin strips. Peel and grate fresh beets and carrots into thin strips. Mix the vegetables, adding very thin, translucent onion half rings and garlic passed through a press.

Mix vegetables, salt and pepper. Season with vinegar and sugar to taste. Stir and pour in vegetable oil. Garnish with finely chopped onion and a sprig of parsley.

Cabbage and carrot salad with green peas

A light appetizer salad of cabbage, carrots and peas can be prepared in just five minutes.

• 300 gr. cabbage;
• 1 carrot;
• 150 gr. green peas;
• 0.5 lemon;
• 0.5 teaspoon sugar;
• 4 tablespoons of vegetable oil;
• salt to taste.

Finely chop white cabbage, grind with added salt and granulated sugar. Peel and grate the carrots using a grater with medium-sized holes. Drain the liquid from the peas and add to the vegetables.

Cabbage and carrots are among the most inexpensive and healthy vegetables. They are used to prepare soups, main courses, side dishes, and cold appetizers. Cabbage and carrot salads are vitamin mix, useful at any time of the year. Cabbage contains a lot of vitamin C, carrots contain keratin, together they strengthen the immune system, prolong youth and generally have a positive effect on the condition of the body and even a person’s appearance. Lightweight, but hearty salad Even a novice housewife can assemble these products. Daily inclusion of such dishes on the menu will not cause damage to the family budget.

Cooking features

When preparing a snack, every housewife strives to make it not only healthy, but also tasty. In order for cabbage and carrot salads to be juicy and tender, you should know a few subtleties.

• Cabbage for salad should be finely chopped, carrots should be grated using a Korean salad grater or a regular grater with large holes. If you cut vegetables for salad coarsely, they will be tough, as they contain a lot of fiber and will give little juice. Such a snack will not be very pleasant to eat, and for people with disorders of the digestive system, it may even be harmful.
• Cabbage for salad is suitable either early, with tender leaves, or juicy varieties. It is better to take red carrots rather than yellow ones, as they contain more vitamins.
• Before combining with other ingredients, it is recommended to salt the cabbage and mash it with your hands so that it releases juice.
• It is recommended to add butter, sour cream or other high-fat ingredients to the salad dressing made from fresh cabbage and carrots. The fact is that vitamin A, which carrots are rich in, is fat-soluble, that is, it is not absorbed without fat.
• It is better to take unrefined oil for salad: it contains more vitamins and other useful elements, it gives the salad a unique aroma.

Onions will add piquancy to cabbage and carrot salad, pumpkin and beets will give a sweetish taste, cucumbers and apples will give juiciness, aroma will give fresh herbs. Regardless of your gastronomic preferences, you will find a version of carrot and cabbage salad that will suit your taste. You can eat it on its own or use it as a side dish for meat and fish dishes.

A simple cabbage and carrot salad recipe

• carrots – 150 g;
• fresh cabbage – 0.4 kg;
• sugar – 20 g;
• salt - to taste;
• table vinegar (9 percent) – 50 ml;
• vegetable oil – 100 ml.

Cooking method:

• Wash the cabbage and remove the top leaves. Finely chop the head of cabbage, cutting off pieces of suitable size.
• Scrape the carrots, wash them, and chop them on a coarse grater.
• Salt the cabbage, use your hands to release the juice, and mix with the carrots.
• Prepare the dressing by mixing oil, vinegar, sugar and salt in a separate container.
• Pour the dressing into the bowl with the vegetables and mix them well.

All that remains is to arrange the salad on plates or place in a salad bowl and serve. This is the cabbage-carrot salad that is most often offered in most affordable canteens and eateries. It is tasty, healthy and cheap.

Salad with cabbage, carrots and fresh cucumber

• carrots – 0.2 kg;
• fresh cucumber – 0.2 kg;
• fresh parsley – 50 g;
• green onions – 50 g;
• fresh dill – 50 g;
• salt, vegetable oil - to taste.

Cooking method:

• After washing the cabbage and freeing it from the limp outer leaves, finely chop it, add salt and crush it with your hands.
• Peel the carrots, chop them on a coarse grater or cut them into small strips, and add them to the cabbage.
• Wash the cucumber and cut off the ends. Cut the fruit in half, cut into semicircles of small thickness, and combine with the rest of the vegetables.
• Wash and dry parsley, dill and green onions. Finely chop them with a knife and add them to a container with other ingredients.
• Salt the salad to taste, season it with vegetable oil and serve in portions or in a large salad bowl.

Snack made from this recipe, has a fresh taste, reminiscent of summer.

Fresh cabbage and carrot salad with apple

• white cabbage – 0.3 kg;
• apple – 0.2 kg;
• carrots – 150 g;
• lemon – 0.5 pcs.;
• olive oil – 80 ml.

Cooking method:

• Peel the apple and cut out the core. Coarsely grate the pulp and place in a bowl.
• Squeeze the juice of half a lemon onto the apple and stir.
• Finely chop the cabbage and place in a bowl with the apple.
• Peel and grate the carrots and add to the rest of the ingredients.
• Fill with oil. It can be replaced with sour cream, but you will need twice as much.

The salad made according to this recipe contains even more vitamins when compared with classic version snacks. The taste of the dish is unusual; sweet and sour notes dominate in it. If you replace the apple in this recipe with raw beets, you get new snack, but no less tasty and healthy. You can get another snack option by replacing fresh cabbage with sauerkraut. In this case, you need to take it in half as much as indicated in the recipe, and the amount of dressing will also have to be adjusted downward.

Cabbage salad with carrots and sweet peppers

• white cabbage – 0.3 kg;
• broccoli – 0.2 kg;
• carrots – 0.2 kg;
• bell pepper – 0.2 kg;
• green onions – 100 g;
• lemon – 1 pc.;
• vegetable oil – 100 ml;
• salt, garlic powder, herbs - to taste.

Cooking method:

• Boil water, place broccoli, disassembled into florets, into it, boil it for 10 minutes. Use a slotted spoon to transfer the broccoli to a container filled with cold water. Place the cooled inflorescences in a colander to dry.
• Peel the white cabbage from the outer leaves and finely chop.
• Wash the pepper, remove the stem and remove the seeds. Cut the pepper into strips.
• After peeling the carrots, chop them on a grater for Korean salads or cut them into thin strips.
• Place the prepared vegetables in a deep bowl.
• Add finely chopped herbs, including green onions.
• Squeeze the juice out of the lemon, mix it with vegetable oil, and season the salad with the resulting mixture.

The salad made according to this recipe can also be seasoned with mayonnaise. Then the snack will acquire a completely different taste, but no less pleasant.

Spicy cabbage salad with carrots (Korean style)

• white cabbage – 0.5 kg;
• carrots – 100 g;
• onions – 50 g;
• garlic – 2 cloves;
• chili pepper – 1/4 pcs.;
• ground red pepper - a large pinch;
• ground black pepper - a large pinch;
• ground coriander - a large pinch;
• sugar – 10 g;
• table vinegar (9 percent) – 20 ml;
• soy sauce – 10 ml;
• salt - to taste;
• water – 30 ml;
• refined vegetable oil – 20 ml.

Cooking method:

• Finely chop the cabbage, lightly salt it, crush it with your hands and put it in a bowl.
• Grind the carrots on a grater designed for making Korean salads and add to the cabbage.
• Cut the onion into thin half rings and add to the rest of the vegetables.
• Finely chop the pepper, having previously cleared it of seeds and membranes. Place in a ladle or small saucepan.
• Pass the garlic cloves through a press and place them with the pepper.
• Add sugar and dry spices to the garlic and pepper, pour in oil, water and soy sauce. Mix well.
• Heat the sauce until it boils. Pour it over the vegetables.
• Stir the vegetables, cover with a plate, and place a jar of water on top. Leave to marinate for two hours. After the specified time has passed, remove the load and move the salad to the refrigerator or serve.

An appetizer prepared according to this recipe can be stored in the refrigerator for a week. if you love spicy dishes, you can cook it 2-3 times more than indicated in the recipe. The salad will appeal to fans of Korean cuisine.

How to decorate cabbage and carrot salad

Cabbage and carrot salad is an every day snack. Most often, housewives do not think about its design, but serve it in a large salad bowl or small vases without any decoration. However, if you want to decorate the cabbage-carrot salad, you can find a design option suitable for this appetizer.

• Place lettuce leaves on a large plate, place the prepared appetizer on them, and garnish with a sprig of fresh parsley on top. Such simple decor will perfectly emphasize the unpretentious nature of the snack and its fresh taste.
• Salads often include Bell pepper, cucumbers and other products. They can be cut into strips and placed in a circle on the salad. Cucumbers, radishes, apples or other ingredients cut into circles, half rings and slices can be placed on the edge of the dish. It is important not to use products for decoration that are not included in the snack. An exception can be made for greens and lemon.
• Boiled carrot flowers or fresh cucumbers will give a salad with cabbage and carrots a festive look. Vegetables are cut into thin slices, one of them is rolled into a tube, the others are placed around it like petals. The result is a rose that can be placed on or next to the salad. Parsley is used instead of leaves.

Decorating a salad using any of the above methods does not require much time or great culinary skill. You can arrange a snack in this way, even if you prepared it on a weekday as an addition to a regular family dinner.

Cabbage and carrot salad is easily made from available products. It can be prepared all year round, choosing different recipes for variety. The appetizer is healthy and can serve as a separate dish or be used as a side dish. It goes well with meat and fish dishes, poultry.