Salads from cabbage beets and onions. Salad of fresh cabbage and beets

Ingredients:

• Fresh cabbage - 250 g;
• Carrots - 1 medium size;
• Beets - 1 small;
• Garlic - 1-2 cloves (to taste);
• Oil - 2 tbsp. l., vegetable;
• Soy sauce - 2 tbsp. l.;
• Seasoning for Korean carrots.

Invaluable benefit!

In the spring, when the body is already yearning for vitamins, and at any other time of the year, an easy and quick-to-cook salad of fresh cabbage, beets and carrots will invigorate and ensure the supply useful substances to all organs of the body. Salad, which contains beets - a natural cleanser, and cabbage - a source of ascorbic acid, will help fight various ailments associated with reduced immunity and slagging.

Beets will help in cleansing the intestines from bacteria and toxins, it is very useful for pregnant women, people suffering from hypertension, obesity, atherosclerosis, has an anti-inflammatory effect, prevents the development of anemia.

Cabbage contains many vitamins and minerals, including vitamin C, B, phosphorus, sulfur, potassium and calcium.

Carrots are rich in vitamin and provitamin A. B boiled is a greater source of antioxidant than in cheese. Useful for hypertension, varicose veins, atherosclerosis, diabetes. It is an excellent tool in the prevention of cancer.

Variety of options

There are a lot of cooking options for this dish, the amount of ingredients, as a rule, varies at the request of the chef, and depends on what result he wants to achieve.

Fresh cabbage, beetroot and carrots combined with garlic will serve as a good immunomodulator, as garlic increases the overall benefits of the salad due to its powerful antimicrobial and antiviral properties.

You can simply prepare a mixture of cabbage with boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, in products that are not subjected to heat treatment, there are more vitamins. Raw beets, carrots and cabbage are a great salad for people who care about their appearance. There is also a variant of recipes for making such a salad with an apple.

By the way, the combination will be original seaweed and beets in a salad that can be served, including on festive table. Carrots are also often added to it.

For better absorption of the ingredients and, accordingly, greater benefits of the salad, it must be seasoned with vegetable oil, since some vitamins contained in carrots (especially in it), beets and cabbage are fat-soluble.

Onions are also often used as an ingredient in a salad, and an apple, if used for cooking, is usually sprinkled with lemon juice so that it does not darken and lose its attractive appearance.

By the way, if it is contained in a salad with cabbage, beets and carrots, vinegar is an excellent option for dressing it, which will also give the dish a piquant flavor.

The method of preparing a salad of cabbage, carrots and beets with the addition of meat, which, after boiling, is cut into strips and fried until an appetizing crust is very popular, is very popular.

Sometimes you can find this interesting recipe- salad of cabbage, beets and carrots with chips. In this case, the main ingredients are first cooked, cut and mixed, and the chips are broken and added last, or served separately and mixed with the salad directly in individual plates. This method is practiced so that the chips do not lose their crispy brittle texture.

Easy to cook!

So, how to cook a salad of cabbage, beets and carrots?

1. Beets and carrots must be grated on a large or medium grater.
2. Shred the cabbage as finely as possible. To give it more softness, sprinkle with a little salt and knead with your hands.
3. Grate the garlic on a fine grater or pass through a garlic press.
4. Mix all ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
5. After the salad has been infused (25-60 minutes), it is ready.

This simple and extremely healthy salad can be served garnished with parsley. Perfect for a light snack between main meals, as well as a snack for dinner and as one of the dishes on the festive table. Indispensable for those who fast.

Calories: Not specified
Cooking time: not specified

Now started great post and people who are going to stick with it will be interested in learning new recipes and other snacks. I want to advise you to cook very interesting salad from cabbage and beets, and, most importantly, it turns out to be both tasty and low-budget at the same time, because it contains only vegetables - White cabbage, beetroot, carrot root and lettuce pepper. And we will fill such a salad with a very interesting dressing. The trick in it is that we will mix oil with honey and lemon juice. It is the aroma of honey that creates the taste of the whole dish and makes it more refined and fragrant.
In general, I like such dishes because they are quick to cook and always the right ingredients is in the refrigerator. And in just 10-15 minutes you will have a delicious vegetarian dish. To decorate the taste of the salad, you can add finely chopped parsley, basil or dill. And we can also add sesame or sunflower seeds to the dish, then the dish will have a more interesting taste.
Cabbage for salad should be taken so that the fork is fresh and elastic, then chopped cabbage in the salad will turn out to be more crispy and tasty. And in order for the carrots to be more juicy, then before chopping it, let it stand in cold water at least half an hour.
By the way, the same can be said about beets: soaked in cold water, it becomes brighter and juicier. In itself, the combination of cabbage, carrots and beets is already quite interesting, and the salad pepper added to them adds aroma and piquancy.
The presentation of the salad is simple and unpretentious: as usual, mix all the ingredients, season them with dressing and put them in a salad bowl, sprinkling sesame seeds on top.
The recipe is for 2 servings.

Ingredients:
- beet root - 1 pc.,
- carrot root - 1 pc.,
- the fruit of lettuce pepper - 1 pc.,
- white cabbage - 100 g,
- oil (vegetable, sesame, linseed) - 1 tbsp,
- honey - 1 tsp,
- lemon juice - 1 tablespoon,
- salt, pepper, herbs, sesame seeds.

Step by step recipe with photo:

We wash the white cabbage with water, dry it and cut the forks in half to make it more convenient to work with it. Next, chop it into a fairly thin straw.




We crush the cabbage with our hands so that it starts up the juice a little and becomes softer.




Grind the peeled carrot root with a special shredder for Korean carrots.




We also grind the peeled table beets.

Cut off the cap and tip of the lettuce pepper. Next, cut it lengthwise and unfold it in the form of a rectangle. Cut off the seed box and finely chop the pepper into strips.

We're getting ready to ship.
To do this, in a separate bowl, mix honey with oil and lemon juice.




Leave it for 10-15 minutes to marinate.






Also try to cook, which is also easy to prepare and tastes very good. Bon appetit!

Everyone knows about the benefits of cabbage. And, probably, everyone at least once in their life tried it pickled or pickled. Especially since classic recipe salting can always be changed - adjusted to your taste or your time constraints. So, cabbage pickled with beets retains no less vitamins and nutrients, but at the same time has a number of advantages. It takes only 24 hours to prepare and is eaten just as quickly. The products necessary for its preparation are always at hand for any housewife. And, finally, thanks to the use of beets, the cabbage acquires an amazingly beautiful coral color. So do not hesitate to cook and try this salad is worth it.

Ingredients

• a quarter of a head of white cabbage__NEWL__
• half a beetroot__NEWL__
• 50 ml each of vinegar and vegetable oil__NEWL__
• 2 garlic cloves__NEWL__
• 1 partial teaspoon salt__NEWL__
• 50 grams of granulated sugar__NEWL__

Description of the cooking process:

1. Shred the cabbage as thinly as possible.

2. Peel the beets and grate coarsely.

3. Combine both vegetables and mix thoroughly. You can even use your hands - squeezing and kneading so that the juice stands out.

4. Prepare dressing: combine salt, vinegar, sugar and vegetable oil, mix and heat slightly in a water bath to dissolve sugar and salt. Cut the garlic into thin slices and toss into the dressing.

Tip: if you want the salad to be spicier, add hot red pepper cut into thin slices to the marinade.

5. Pour the mixture of chopped vegetables with the prepared marinade, mix again and, having covered the container with a lid, send it to the refrigerator for a day.

Step 1: Prepare the cabbage.

Clean the cabbage from withered leaves and remove the stalk. For cooking this dish It is ideal to cut cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with the palm of your hand against the board.

Step 2: Prepare the carrots.

Carrots must be washed with special care, and then peeled off with special knife. Grate a clean vegetable on a coarse grater or cut into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Step 3: Prepare the beets.

Beets, like carrots, need to be washed and peeled, and then chopped with a coarse grater or also chopped into thin strips.

Step 4: Prepare the bow.

Peel the bulbs and remove the inedible tips. Then cut each vegetable into two halves and cut each of them into thin half rings.

Step 5: Mix the salad.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, mix a little more, then add vegetable oil and vinegar. Mix thoroughly, best within 1-2 minutes. If you want the salad to be softer, lightly wring it out with your hands. Then let the mixture brew for 1 hour. After this time, the salad is completely ready to eat, you can serve!

Step 6: Serve the salad.

Divide the beetroot and cabbage salad into portioned plates or serve on the festive table in a small salad bowl. You will see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for health.
Bon appetit!

Instead of vinegar, you can also use lemon juice.

If you are afraid that it will turn out too sour, just add a little sugar. Sugar can also be added to ready salad, that is, after he insisted.

Unlike salads dressed with mayonnaise, this salad can be stored in the refrigerator for up to two days without loss of taste.

There is an opinion among amateur cooks that the more complex the recipe, the tastier the cooked treat is, but this is far from the case. Beet and cabbage salad is ready to debunk stereotypes, because this is a vivid example of the fact that you can cook a delicious and healthy snack from a minimum of the simplest ingredients. And besides, the culinary potential of these products is so great that many different salads can be prepared from them for every taste.

No one will argue if we say that cabbage, carrots and beets are one of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits give excellent yields in our latitudes, remarkable benefits have also been concentrated in them.

Healthy beets

Dishes from fresh carrots and beets are literally bursting with benefits. It is even difficult to count the amount of vitamins in their composition, minerals, and fiber, and their the energy value so small that these products are a tasty morsel for dietary nutrition.

Carrots and beets are part of many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot, vegetable cutlets, stew and pancakes. But most often these vegetables together and separately can be found in cold appetizers.

It is impossible to guess how many beetroot and carrot recipes there are in the world, but among them fresh and canned salads from cabbage and colored root crops.

Salad "Brush" of beets and cabbage

Ingredients

• — 1-2 pcs. + -
• - 1 PC. + -
• Cabbage - 1/4 fork + -
• - 50 ml + -
• - at the tip of a knife + -
• - 1 tsp + -
• — 2 pinches or to taste + -

Cooking

Which includes beets, cabbage and carrots, is an excellent option for cleansing the body of toxins, and also acts as an excellent vitamin complex. Raw carrots and other components are a pure source of dietary fiber and fiber, which aids digestion and speeds up metabolism. It is very easy to cook

1. Vegetables peeled from skins and sluggish leaves: carrots, beets and cabbage, chop and three on a grater.
2. We add the cabbage and press it with our hands so that it softens slightly.
3. We fill the beets with unrefined sunflower or olive oil(2 tablespoons) and mix well so that each straw is covered with an oily layer. This will prevent the rest of the ingredients from turning ruby.
4. Now all the ingredients can be mixed, salt to taste and pepper. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

• Pre-soaked and then crushed prunes aid digestion;
• Pomegranate seeds will complement the treat with vitamin C and iron, as well as give the snack a pleasant sour-tart taste;
• Nuclei walnuts, crushed into large pieces, will make the salad more nutritious and tasty.
• There is also a sweet and sour version of such a salad, where, along with oil, lemon juice and a pinch of salt, it is also added for dressing. granulated sugar(1-2 tsp).

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and stayed there forever, because they are so delicious. Any hostess can cook a classic Korean-style carrot at home if there is seasoning. And if you make the dressing yourself, and even add cabbage and beetroot to the traditional orange root crop, then you won’t pull it by the ears from such a salad.

Ingredients

• A small fork of cabbage - 500 g;
• Beets - 1 root crop;
• Carrot - 120 g;
• Bulb onion - 1 onion;
• Coriander powder - ½ tsp;
• Garlic cloves - 3 pcs.;
• Table vinegar 9% - 50-70 ml;
• Refined vegetable oil - ½ tbsp.;
• Black pepper powder - ½ tsp;
• Sugar - 20 g;
• Salt - 1.5 tsp

Preparation of beet and cabbage salad

1. Grind prepared, washed and peeled vegetables. Carrots and beets on a grater for Korean salad, and with the help of a shredder we turn cabbage into an even and thin straw.
2. Now, in a large wide-bottomed container, mix all the vegetables together with salt, slightly crushing the slices so that the salt soaks the cabbage and root crops well. We leave the half-finished salad to infuse for 15-20 minutes.
3. Meanwhile, chop the onion into thin rings and fry in oil until translucent and light golden. We mix the finished frying with salted vegetables.
4. Now we mix the salad with the rest of the ingredients as a dressing aromatic mixture: pour sugar, then pepper, coriander and pressed garlic.

Pour in the vinegar and oil and mix everything thoroughly again. Salad in this form should be marinated in the refrigerator for about 2-3 hours.

Salad "Goat in the garden"

This option of treat is guaranteed to become the main object of admiration only for its appearance. And after tasting this masterpiece, there will definitely be more fans of your cuisine.

Ingredients

• Smoked sausage - 0.3 kg;
• Cabbage forks - ½-1/3 pieces;
• Carrots - 250 g;
• Beets - 120-150 g;
• Potato - 3 tubers;
• Fresh cucumbers - 2-3 pcs.;
• Garlic cloves - 2 cloves;
• Mayonnaise - 1 small pack;
• Salt - 7 g;
• Pepper powder (black) - ½ tsp

Home cooking "Goat"

1. All components of this salad are used without heat treatment, which makes this appetizer a storehouse of nutrients. And thanks to this, such a salad is prepared very quickly.
2. All components should be crushed into straws. Cabbage on a shredder, cut potatoes on a coarse grater, cut cucumber and sausage manually into thin sticks, beets and carrots after cleaning three on a Korean grater.
3. Potatoes are the only component that requires pre-cooking. But it does not need to be boiled, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, put the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish in the center we lay out a hill of sausages, along the edges in the form of a seven-flowered flower, we put other components in slides with petals, which should first be slightly salted and peppered. It turns out a very bright, healthy and creative salad. Squeeze mayonnaise along the inner sausage circle.

Serve such a salad in portions and put it on a dish immediately before serving, so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage with meat fried with spices.