Cabbage salad. Cabbage salads

When people talk about cabbage salad, the first thing that comes to mind is white cabbage. It is from her that Russian housewives prepare a million and one pieces of blanks for the winter. And what could not be twisted is allowed for other dishes. But fresh cabbage salad is no less tasty than salted or pickled. Moreover, it is useful, light and suitable for all dietary restrictions.

The five most commonly used ingredients in kale salad recipes are:

In modern realities, a salad with cabbage is not only a white cabbage, but also: broccoli, cauliflower, Brussels sprouts, red, Chinese, salad. Kale is more loved for its tenderness and mild taste. The more thinly sliced ​​​​straws are made, the more tasty the salad turns out as a result. Cabbage, consisting of inflorescences, must be boiled until cooked (in water or steamed) before adding to the dish. Although sometimes it is put in raw form too, especially adherents of a raw food diet.

White or red cabbage, if it is already middle-aged and moderately hard, it is recommended to lightly crush it with your hands after shredding, sprinkling with salt. So it will take up less space in the salad bowl, and soften the structure. Young people do not need such treatment. On the contrary, it looks more beautiful if it retains its shape. Especially in combination with other white and green vegetables: pepper, celery, onion, radish.

As for cabbage inflorescences: large ones need to be disassembled into small ones, but this can also be done after cooking. For example, cauliflower. Then you can already cut into pieces of the desired size.

If you have a Korean grater at home, it is good for organizing a salad consisting of cabbage and carrots. It turns out thin long straws that look very nice together. And the classic combination of their tastes is to the liking of many.

Five of the fastest kale salad recipes:

Fried or stewed cabbage is also added to this dish. It is especially good in warm salads. Interesting cutting of kale in the form of cubes, rhombuses, wide plates.

Cabbage is a light, delicious vegetable that only improves in flavor when paired with some fruits, berries, and vegetables. It is also perfectly complemented by poultry, meat products and sausages. The best dishes were invented from simple but effective products, cabbage is one of them. Do you want to know the most delicious recipes? Read this page more carefully.

Recipe One: Parsley Salad

A simple, tasty and affordable salad that can be prepared quickly and eaten late in the evening, as it does not harm the figure. What could be easier than chopping cabbage and greens and then seasoning with a drop of oil? Try it and enjoy the taste!

We will need:

• 400 g cabbage;
• 10 ml. vinegar;
• 20 grams of parsley;
• 1 sl. salt;
• ½ tsp black pepper.

Cooking:

1. Finely chop the cabbage, sprinkle with salt, pour a drop of vinegar;
2. After a couple of minutes, rub the mixture with a wooden spoon or spatula;
3. Rinse parsley, dry well. Cut into small pieces.
4. Add parsley, black pepper, oil to the cabbage;
5. Mix ingredients, season with salt to taste. Cabbage salad is ready!

Recipe two: Salad with prunes

Delicious, juicy, sweet taste of this salad will be remembered for a long time, only if, of course, you do not cook it very often. The ingredients are simple and do not require troubles in cooking, you just need to chop and then mix all the products. Go ahead and add your ingredients, change the recipe and play with taste.

We will need:

• 385 grams of cabbage;
• 55 grams of carrots;
• 1 tsp Sahara;
• 100 g prunes;
• 2 tbsp lemon juice.

Cooking:

1. First you need to sort out the prunes, rinse better, soak in boiling water to swell. Then you need to remove the bones from the pulp and cut into thin slices;
2. Chop the cabbage, sprinkle with granulated sugar, rub it well in your hands until the juice appears, then squeeze it out;
3. Grate carrots, but first wash, peel off the skin;
4. Now it remains to collect a salad of white cabbage. Add carrots, prunes to the main ingredient, mix everything together, add lemon juice. Ready!

Recipe Three: Cumin Salad

Delicious coleslaw with a fruity flavor will please the sweet tooth and children. If you do not know how to get your baby to eat healthy vegetables, take note of this recipe. It is amazingly tender, juicy and fragrant.

We will need:

• 385 grams of young cabbage;
• 1 tsp cumin;
• 50 ml of berry juice;
• 3 tbsp a spoonful of lime honey.

Cooking:

1. Finely chop the cabbage, sprinkle with caraway seeds. Then we take a rolling pin, a kitchen hammer or a potato masher - grind well until soft. The more. The more tender the salad will be. The resulting juice is drained;
2. Pour in berry juice, leave to soak for half an hour;
3. Add honey, mix. That's all!

Recipe Four: Salad with Nuts and Apples

Another great recipe for picky kids and sweet tooth adults. Sweet fruits combined with cabbage give an amazing taste to the salad, while the delicate aroma of citrus fruits and slight sourness add chic. Try it, you must like it!

We will need:

• 385 grams of cabbage;
• 180 grams of apples;
• 95 grams of walnut kernels;
• 2 tbsp lemon juice;
• 1 tsp Sahara;
• 1/2 tsp cinnamon;
• Salt.

Cooking:

1. First you need to finely chop the cabbage, mash it for tenderness;
2. Then cut into strips peeled apples;
3. Fry the nuts in a hot, but without fat frying pan. Crush them a little;
4. Add nuts (2/3) with cinnamon to the cabbage, add apples there, mix the ingredients;
5. Season salad mixture with lemon juice. Sprinkle with sugar;
6. Sprinkle with the rest of the nuts when serving.

Recipe Five: Apple and Carrot Salad

A simple, juicy and delicious salad is the best start to the morning or the end of a hard day. Sweetness and freshness cheer up, give strength and provide comfort in the stomach. And the lightness of this dish allows you to use it as a diet, without looking back at calories.

We will need:

• 375 grams of cabbage;
• 85 grams of carrots;
• 130 grams of sweet apples;
• 1 st. l. vinegar;
• Salt and sugar - to taste.

Cooking:

1. Chop the cabbage very finely, grind it in your hands;
2. Wash the carrots, cut off the skin, chop into thin strips;
3. Rinse the apples, peel off the skin. Remove seeds and core. Cut into strips;
4. Mix all ingredients with salt and vinegar. Add granulated sugar to taste.

Recipe Six: Salad with Apples and Celery

This fragrant salad will certainly be appreciated by those who prefer to restore their figure with the help of diets. Celery has fat-burning properties, however, like cabbage itself. And apples satisfy hunger quite well, “deceiving” the brain with a small amount of glucose. Yes, and as a simple light dinner, this salad is very good.

We will need:

• 390 grams of cabbage;
• 45 grams of celery stalk;
• 120 grams of apples;
• 40 ml 3% vinegar;
• 2 tsp Sahara;
• Salt.

Cooking:

1. Finely chop the cabbage, add salt, rub a little until juice is formed. Squeeze out the liquid;
2. Wash apples, peel. Remove the core, cut into slices;
3. Chop celery into strips;
4. Mix all the ingredients, add granulated sugar with vinegar.

Recipe Seven: Salad with Apples and Tomatoes

Juicy, hearty, incredibly tender salad is ideal as a light dinner. If there is no time for long cooking, such a recipe will certainly help you out, leaving your home full and satisfied.

We will need:

• 240 grams of fresh cabbage;
• 90 grams of tomatoes;
• 130 grams of sweet apples;
• 45 grams of red sweet onion;
• 55 ml of not clarified apple juice;
• 3 ml lemon juice;
• Salt.
• 2 tsp Sahara.

Cooking:

1. Cabbage needs to be chopped smaller, and then rubbed with salt or beaten off;
2. Rinse the tomatoes, cut into cubes;
3. Do the same with apples, first remove the seeds and cut off the skin;
4. Peel the onion, rinse, chop into cubes;
5. Add all the ingredients to a bowl, pour the salad with apple juice, leave to brew a little;
6. Add a pinch of sugar, a drop of lemon juice, mix the ingredients. Ready!

Recipe Eight: Salad with Red Cabbage, Horseradish and Cucumber

Unlike previous tender salads, this one has a powerful masculine character and a piquant taste of horseradish. If you like spicy vegetables, then cook it by all means. Please note that the amount of hot ingredients can be changed.

We will need:

• 175 grams of white cabbage;
• 175 grams of red cabbage;
• 1 medium carrot;
• 2 fresh cucumbers;
• 40 grams of natural horseradish;
• 10 ml. vinegar;
• 2 tsp Sahara;
• 2 tsp salt;
• 5 tbsp vegetable oils;
• ½ cup sunflower seeds;
• ½ tsp ground white pepper.

Cooking:

1. Sort out all the cabbage, chop smaller;
2. Wash the carrots, peel off the skin, grate on a fine grater;
3. Rinse the cucumber, cut off the skin, cut into strips;
4. Mix vegetables together to combine flavors;
5. Peel the seeds, ignite for flavor in a dry frying pan;
6. Grate horseradish, after cleaning;
7. Mix horseradish with vinegar, sugar and butter. Pour the rest of the ingredients with this mixture;
8. Season the whole composition with salt and pepper;
9. Just before serving, sprinkle the dish on top with roasted seeds.

gimmesomeoven.com

Ingredients

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

Cooking

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

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

2. Salad of fresh cabbage, sausage and green peas

Ingredients

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

Cooking

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

3. Cabbage, chicken, avocado, mango and bell pepper salad

gimmesomeoven.com

Ingredients

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

Cooking

Shred the cabbage, cut the chicken into pieces, and cut the peeled avocado, mango and pepper into small strips or cubes. Grate the carrots on a Korean carrot grater. Chop greens and nuts. Combine these ingredients.

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

thespruceats.com

Ingredients

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

Cooking

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

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

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

101cookbooks.com

Ingredients

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

Cooking

Place the peanuts in the preheated skillet and toast, turning occasionally, 5 to 10 minutes, until golden brown. Shred the cabbage, cut the cherry tomatoes in half and chop the parsley.

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

6. Salad of fresh cabbage and smoked cheese

Ingredients

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

Cooking

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

Put the finished salad in the refrigerator for a couple of hours. And better - at night.

deliciousmeetshealthy.com

Ingredients

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

Cooking

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

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

recipeler.com

Ingredients

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

Cooking

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

povar.ru

Ingredients

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

Cooking

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

eatingwell.com

Ingredients

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

Cooking

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

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

Late autumn... Vegetables have already been harvested, preparations for the winter have been made and safely hidden in the cellar. It seems to be too early to open them, but I don’t feel like preparing salads from cucumbers and tomatoes bought in the store. They are very different in taste and smell from vegetables, carefully grown and carefully collected with their own hands from their own garden. But here the eye stumbles upon the cabbage. Here it is, the solution! Elastic, most recently cut heads of cabbage themselves just ask for cabbage salads. Now is the time for them. And useful, and tasty, and a variety of family can be pampered. No desire to cook a salad from the usual white cabbage? Kohlrabi, Brussels, Savoy, cauliflower and broccoli are at your service.

Cabbage in salads goes well with other vegetables and fruits: carrots, apples, horseradish, beets, onions and green onions, celery, dill and parsley, garlic, as well as meat, cheese and other products. Thanks to this excellent quality, cabbage salad recipes are not just a lot, but extremely many - both simpler and more complicated. In a word, for every taste. So, let's go on a prescription journey, where wonderful and varied coleslaws rule the show.

Ingredients:
300 g cabbage
2 carrots
2 tbsp vegetable oil,
1 tbsp apple cider vinegar
salt, herbs.

Cooking:
Thinly chop the cabbage, salt and lightly remember with your hands until the juice is released. Add grated carrots and mix with cabbage. Make a dressing from the oil and vinegar by simply mixing them together and pour over the salad. Once again, mix everything thoroughly and let the finished dish brew for 20 minutes in the refrigerator. Serve garnished with greenery.

Ingredients:
200 g cabbage
1 beet,
1 carrot
1 bunch of green onions
1 tsp wine vinegar,
1 tbsp sesame oil,
1 tsp grainy mustard,
salt - to taste.

Cooking:
Cut the carrots and beets into thin strips or grate for Korean salads, chop the cabbage, salt and lightly remember with your hands. Cut green onions into rings. Mix all the ingredients, dress the salad with a mixture of sesame oil, wine vinegar, mustard and salt.

White cabbage salad "Autumn Tale"

Ingredients:
400 g cabbage
200 g tomatoes,
200 g fresh cucumbers,
2 boiled eggs
200 g sour cream
salt, herbs.

Cooking:
Cut the cabbage into thin strips, grind with salt. Cut tomatoes and cucumbers into thin slices, eggs into circles. Put all the ingredients, except eggs, in a salad bowl, salt to taste, season with sour cream, mix and decorate with egg slices and herbs.

Ingredients:
200 g cabbage
300 g chicken fillet,
100 g cheese
a few cherry tomatoes
croutons, salt, pepper, mayonnaise.

Cooking:
Shred the cabbage. Salt the chicken fillet, pepper and fry in vegetable oil. Cut the cheese into small cubes, the chicken fillet into medium cubes. Put everything in a salad bowl, salt, pepper, season with mayonnaise. Sprinkle with croutons before serving and garnish with cherry tomatoes.

Ingredients:
400 g cabbage
1 boiled chicken breast,
200 g pasta (boiled)
1 carrot
2-3 green onion feathers,
2 tbsp sesame seeds,
2 tbsp almond,
3 tbsp table vinegar,
4 tbsp vegetable oil,
1 tbsp Sahara,
salt, pepper - to taste.

Cooking:
Chop the cabbage into thin strips and remember a little with your hands. Grate carrots on a coarse grater and mix with cabbage, add green onions there. Cut the chicken breast into cubes. Lightly toast the sesame seeds to enhance the flavor. Chop the almonds and also fry a little. Make a dressing with vinegar, oil, salt, sugar, and pepper. Combine all ingredients, season with prepared sauce and mix. Let the salad stand for 20 minutes before serving.

White cabbage salad with sweet peppers and ham

Ingredients:
300 g cabbage
150 g lean ham
2 sweet peppers
1 onion
2 tomatoes
1 fresh cucumber
100 g mayonnaise,

Cooking:
Chop the cabbage, salt, grind with your hands. Cut pepper and ham into strips, tomatoes and cucumbers into slices. Pour boiling water over the onion and chop. Mix all the ingredients, salt, pepper and season with mayonnaise.

Ingredients:
500 g cabbage
200 g smoked sausage,
1 carrot
1 apple
250 g mayonnaise,
salt, parsley - to taste.

Cooking:
Finely chop the cabbage and rub with salt. Grate carrots and an apple on a coarse grater, cut the smoked sausage into small cubes. Combine all products, mix and season with mayonnaise. Garnish the finished salad with parsley.

Ingredients:
200 g cabbage
50 g boiled shrimp,
1 tbsp vegetable oil,
1 tbsp soy sauce,
salt, sugar, green onions - to taste.

Cooking:
Chop the cabbage into thin strips, lightly remember with your hands, season with oil and soy sauce, add salt and sugar to taste and mix. Sprinkle with shrimp and green onions before serving.

White cabbage salad with smoked cheese

Ingredients:
500 g cabbage
100-200 g sausage smoked cheese,
1 carrot
garlic, pepper, salt, mayonnaise - to taste.

Cooking:
Chop the cabbage as finely as possible, grate the carrots and cheese on a coarse grater, pass the garlic through a press. Mix, season with salt, pepper, season with mayonnaise.

Ingredients:
200 g sauerkraut,
200 g pickled mushrooms,
1 onion
50 g celery stalk
2 tbsp vegetable oil,
cumin, dill, salt - to taste.

Cooking:
Cut the mushrooms into small slices, the celery stalk into circles, chop the onion and dill. Mix products, season with vegetable oil.

Ingredients:
400 g cabbage
200 g Korean carrots,
1 sweet pepper
3 tbsp vegetable oil,
green onions, salt, pepper - to taste.

Cooking:
Thinly chop the cabbage, salt and lightly remember with your hands. Then add Korean carrots, chopped peppers, chopped green onions to it, salt, pepper, season with vegetable oil and mix.

Ingredients:
300 g cabbage
1 stack prunes,
1 carrot
2 tbsp. l. olive oil,
sugar, cumin, lemon juice - to taste.

Cooking:
Finely chop the cabbage, scald it with boiling water, put it in a colander and let it drain. Sprinkle with salt and sugar, add grated carrots. Cut prunes into small pieces. Mix all the ingredients, add cumin, oil and sprinkle with lemon juice, put the salad in a salad bowl and garnish with prunes.

Ingredients:
100 g of white cabbage,
100 g red cabbage
150 g ham
2 boiled eggs
2 pickles,
2 tomatoes
dill and parsley,
vegetable oil,
lemon juice,
salt - to taste.

Cooking:
Cut both types of cabbage into thin strips, sprinkle with salt and rub with your hands. Mix together the vegetable oil, lemon juice and pour over the cabbage. Finely chop the ham, tomatoes, cucumbers, eggs, chop the greens. Add everything to the cabbage, salt and mix.

Ingredients:
300 g cabbage
100 g apples
50 g green onions,
100 g mayonnaise,
1 tsp table vinegar,
salt - to taste.

Cooking:
Salt the shredded cabbage, sprinkle with vinegar and lightly grind with your hands. Grate the apples on a coarse grater, finely chop the green onions. Combine all ingredients and season with mayonnaise.

Ingredients:
500 g cabbage
1 stack white boiled beans,
2 boiled eggs
7 bulbs
3-4 tbsp vegetable oil,
sugar, salt, table vinegar, red wine - to taste.

Cooking:
Shred the cabbage as finely as possible. Put in boiling water and cook for 4 minutes. Then drain in a colander, rinse with cold water, sprinkle with vinegar or red wine, mix with beans and finely chopped onions. Season the mass with sugar, salt, pour vegetable oil. Sprinkle the salad with finely chopped eggs on top.

Ingredients:
1 head of cabbage
100 g bacon
100 g hard cheese,
1 bunch of green lettuce
3-4 green onions,
3 tbsp sour cream
3 tbsp mayonnaise,
2 tbsp apple cider vinegar
salt, pepper - to taste.

Cooking:
Separate the cauliflower into small florets and boil in salted water for 10 minutes. Cut the bacon into thin strips, grate the cheese on a coarse grater, cut the green onion into small rings. From mayonnaise, sour cream, apple cider vinegar, sugar, salt and pepper, prepare the sauce. Fill them with prepared foods and mix. Arrange lettuce leaves on a serving platter and top with the prepared salad.

Ingredients:
1 kg cauliflower,
100 g fried eggplant,
1 onion
1 raw egg
50 g prunes (pitted)
green peas, greens - to taste,
breadcrumbs.
For sauce:
200 g mayonnaise,
100 g sour cream
2 tbsp Chile,
ground black pepper, salt - to taste.

Cooking:
Separate the cauliflower into florets, dip each floret in a beaten egg, then roll in breadcrumbs and fry in oil until browned. Chop the prunes and herbs, chop the onion into rings. Combine the fried cabbage with prepared ingredients, add peas and eggplant.
For dressing, mix all the indicated ingredients, pour dressing over the salad, mix, cool and serve.

Ingredients:
400 g Brussels sprouts
100 g tomatoes,
100 g sweet pepper,
100 g green onions,
1 onion
3 tbsp vegetable oil,
1 lemon
sugar, ground black pepper - to taste.

Cooking:
Cut each head of cabbage into small slices, cut the onion into half rings, chop the green onion. Chop the tomatoes and sweet pepper. Combine all vegetables, pour over lemon juice and refrigerate for 2 hours. Then season the salad with sugar, ground black pepper to taste, season with vegetable oil and mix.

Ingredients:
1 kohlrabi,
1 radish
1 pickled cucumber
1 onion
4 tbsp vegetable oil,
pepper, salt, herbs - to taste.

Cooking:
Grate kohlrabi and radish on a coarse grater, mix with pickled cucumber, chopped into thin strips, chopped onion, salt and pepper. Season the salad with vegetable oil, mix and garnish with herbs.

Ingredients:
250 g broccoli,
12 cherry tomatoes
80 g mozzarella,
1 tbsp chopped red onion,
1 tbsp red wine vinegar,
olive oil,
salt, black ground pepper - to taste.

Cooking:
Boil broccoli florets in salted water for 3 minutes. Drain in a colander, rinse with cold water, let dry a little and put in a bowl. Add the onion and halved cherry tomatoes, drizzle the oil and wine vinegar over the vegetables and toss gently. Put the vegetables on a flat dish, put the mozzarella cut into thin slices on top, salt and pepper to taste.

Ingredients:
1 fork broccoli
200 g champignons,
100 g walnuts,
2 cloves of garlic
2 tbsp vegetable oil,
1 tbsp sesame oil,
1 tbsp soy sauce,
1 tbsp chopped ginger,
salt pepper.

Cooking:
Separate the broccoli into florets and steam for 2 minutes, then immediately rinse with cold water to preserve the color. Prepare a marinade from vegetable and sesame oil, soy sauce, minced garlic, ginger, salt and pepper. Cut the mushrooms into pieces and put in the marinade. Then add broccoli to the same place and leave to marinate for 2 hours at room temperature. Fry the walnuts in a dry frying pan, chop some of them, decorate the finished salad with the remaining halves.

Chinese cabbage salad with rice and crab sticks

Ingredients:
200 g Beijing cabbage,
4 boiled eggs
200 g crab sticks,
150 g rice
1 onion
1 can of canned corn
salt, pepper, mayonnaise - to taste.

Cooking:
Finely chop the cabbage, boil the rice, finely chop the eggs and crab sticks, chop the onion. Mix the prepared ingredients, add corn, salt, pepper, add mayonnaise and mix the finished salad.

It would seem that it could be easier than cabbage salads. An, no, each of them is a unique and inimitable masterpiece of culinary art. Vitamin cabbage salads are especially useful right now, in the off-season, so choose any and cook with pleasure!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina