Top 10 recipes for vitamin salad with cabbage and carrots

Proper nutrition is the key to a healthy human body. To maintain health, we need to regularly receive as many vitamins and nutrients as possible, which we can purchase in various foods, such as vegetables, fruits, meat, etc.

Cabbage is an exceptional product that contains a huge amount of various vitamins and minerals that are vital for humans, and at the same time, it is a low-calorie product.

Available vitamins in fresh cabbage:

vitamin A (necessary for vision and bones), B vitamins, namely B1 (normalizes the cardiovascular system), B2 (famous for its regenerative properties), B5 (promotes the production of cellular energy), B3 (important for the normal functioning of organs), and also phosphorus, potassium, calcium, zinc, magnesium, manganese, iodine, iron, sulfur, fiber, fats, folic and pantothenic acid, fructose and vitamin K (normalizes metabolism in connective tissues). The main feature is that it contains a record amount of vitamin C, as well as the presence of vitamin U, which promotes the healing of stomach ulcers. This vitamin has a very positive effect on the entire digestive system of the body.

Cabbage salad “Vitamin”

Products

• Cabbage – 5 kg
• Bell pepper – 1 kg
• Onions – 1 kg
• Carrots – 1 kg
• Salt – 4 tbsp.
• Sugar – 340 g
• Vegetable oil – 0.5 l
• Vinegar 9% – 0.5 l

Preparation:

1. Prepare food.
2. Cut the onion into half rings.
3. Pepper - in strips.
4. Grate the carrots.
5. Shred the cabbage.
6. Mix oil, vinegar, salt and sugar. Pour this marinade over the cabbage.
7. Mix very carefully.
8. Place into jars. The jar needs to be compacted tightly. Store in a cool place.
9. This cabbage with vegetables goes great in salads and borscht.

Cabbage salad with apple and carrots

Products

• White cabbage – 300-400 g
• Carrots – 1 pc.
• Apple – 1 pc.
• Lemon – 0.5 pcs.
• Sour cream (10%) – 125 g
• Mayonnaise – 125 g
• Salt - to taste
• Sugar – 1 tbsp. spoon
• Wine vinegar (6%) – 2 tbsp. spoons
• Sesame seeds – 1 tbsp. spoon
• Parsley

Preparation:

1. Everything is prepared very simply and quickly, let’s prepare the ingredients and get started.
2. Shred the cabbage as thinly as possible. Place in a cup and lightly crush.
3. Grate the carrots on a coarse grater and place them in a cup with the cabbage. Add a little salt and all the sugar. Stir, lightly kneading, and let stand for a few minutes.
4. Peel the apple and grate it on a coarse grater. Then put it in lemon water for 5 minutes (0.7 liters of water + 0.5 lemon juice).
5. Now all that remains is to assemble the cabbage salad with carrots and apples! Place the apples in a colander and place in a common cup. This also includes vinegar, sour cream, mayonnaise and sesame seeds.
6. Mix everything well. If necessary, add salt and a little parsley. Cabbage salad with apple and carrots is very juicy, and it’s impossible to stop until you’ve eaten it all! If desired (if desired), you can add a clove of garlic to the cabbage salad with carrots and apples. Cook for health and pleasure!

Calorie table for salads

© Sea Wave — stock.adobe.com

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Salads are one of the most popular options for healthy eating meals. But it is worth remembering that salads are completely different and may not be light or dietary at all. Just like the dressing for them can be completely different. That is why you should always include any salad you eat in your calorie intake, so as not to allow yourself too much and gain weight. The salad calorie table, which also contains the full composition of BJU, will help you with this.

Product	Calorie content, kcal	Proteins, g per 100 g	Fats, g per 100 g	Carbohydrates, g per 100 g
The vinaigrette
The vinaigrette	130.1	1.7	10.3	8.2
From vegetables	176.9	1.9	13.9	11.7
From vegetables and fruits	137.4	1.9	9.5	11.9
From vegetables, apples and herbs	104.2	1.6	7.3	8.6
From peppers with potatoes	97.4	3	6.2	7.9
From fruits and vegetables	128.5	2.1	8.2	12.4
In Romanian	208.1	6.2	16.8	8.7
With canned meat	215	10.3	15.4	9.5
With herring	119.1	4.5	6.9	10.5
Other salads
Carrots with tomatoes and apples	44.4	0.8	1.6	7
Olivie	5.4	16.7	7.0	198
Tomatoes with cucumbers and peppers	30.7	1	0.9	5
Tomatoes with cucumbers and apples	65.7	0.8	4.9	4.8
Tomatoes with garlic dressing	70.9	3.9	1.9	10.1
Tomatoes stuffed with apple and cucumber salad	53.5	0.7	3.2	5.8
Radish with sour cream	103.5	2.7	9	3
Radish in sour cream	111.8	2	9.2	5.5
Beetroot in sweet marinade	48.6	0.4	0.04	12.4
Beetroot with cranberries	103.7	1.5	6.2	11.2
Herring under a Fur Coat	209.5	8	18.2	3.7
Herring pureed with oil	319	16.1	26.4	4.4
Potato cheese	154.6	9.1	9.6	8.5
Puff cheese	196.1	16	14.2	1.1
Fake Olivier	167	11.1	8.8	11.5
Ramson with butter (national dish of the peoples of the north)	124.3	3.4	8.7	8.6
Okroshka
Okroshka	57.2	2.4	3.2	5
Meat	89.1	7	4.8	4.6
Vegetable	48.1	1.9	1.9	6.4
Team meat	95.1	5.1	6.4	4.6
Salad
Ak-idel (fish with rice in Bashkir style)	368.8	18.4	29.6	7.5
Bishop's	221.5	5.9	20.8	3
Spring	90.3	3	7.4	3.1
Vitamin	101	1.3	7.4	7.8
Pea with apples	102.3	3.3	5.3	11.2
Pomegranate	225.9	4.7	18	12
Garnet bracelet	166.6	3.9	14.2	6.1
Greek	188.5	3.9	17.8	3.4
Fungi	77.6	6.5	4.7	2.6
Dietary from beets and apples	94.2	0.8	3	17
For men	127.5	1.6	10	8.3
Fried station wagon	26.6	1	0.2	5.5
From white cabbage	67.9	1.8	3.6	7.6
From white cabbage and sea cabbage	84.6	1.8	5.1	8.4
White cabbage with squid	229.5	14	17.7	3.7
White cabbage with herring and bacon	185.6	13	13	4.4
White cabbage with apples and celery	85.3	1.6	5	9
From porcini mushrooms or champignons	62.3	5.2	2.5	5.2
From beans	157.4	3.3	13.9	5
Mushrooms and sauerkraut	120.3	2	8.7	8.9
Mushrooms with herring	135.7	8.2	10.8	1.6
From greens with game	230.4	6.8	18.5	9.7
From zucchini and tomatoes	103.4	1.1	9	4.8
Squid with apples	315.3	16.4	21.6	14.7
Cabbage with oranges	99.1	2.5	5.3	11.1
Cabbage with mushrooms	106.6	5.9	5.5	9
Cabbage with apples	60.2	2.5	3.1	6
Cabbage with apples	32.4	1.5	0.2	6.5
Cabbage with apples and onions	71.7	1.1	2.3	12.4
Potatoes with seaweed and beets	114	2.1	7.8	9.4
Potatoes with radishes and apples	205.8	4.2	17.9	7.5
From sauerkraut	101.7	1.4	8.1	6.2
From sauerkraut and beets	69.9	1.9	5	4.6
From sauerkraut	101.7	1.4	8.1	6.2
Sprat in tomato sauce	283.5	5	27.2	5
From kohlrabi	144.8	2.1	12.3	7
From crabs	171.8	14.7	9.5	7.3
Made from red bell peppers, green peas and rice	247.2	10	5.3	42.4
From red cabbage	64.4	0.8	3.6	7.8
Red cabbage with mushrooms	97.4	1.8	6.5	8.4
Red cabbage with apples	38.1	0.7	0.3	8.6
Shrimp with rice	310.1	25.6	10.3	30.6
From corn	317.6	8.8	8.5	54.8
Chicken Arkhangelsk style	195.9	4.7	15	11.3
Pickled beets with apples	90.1	1.3	6.1	8
From carrots	191.8	5.7	7.6	26.8
From carrots and cabbage	140.6	1.7	11	9.2
From carrots with dried apricots, tomatoes and apples	78.2	1.2	2.8	12.8
From carrots with nuts and honey	219.4	4.9	15.2	16.7
From carrots with horseradish	141.2	1.9	12.6	5.4
Scallop with cucumbers	148.2	9	11.1	3.3
Vegetables with sea cabbage	136.8	2	10.6	9.1
From cucumbers	57	1.1	4.5	3.2
From pepper	173	1.1	16.9	4.4
From tomatoes	146	4.4	12.4	4.4
From tomatoes and cucumbers	89.2	0.7	7.7	4.5
From tomatoes in Chilean style	19.9	0.6	0.2	4.2
Made from tomatoes, cucumbers and sweet peppers	25	1.1	0.2	5.2
From poultry or game	198.8	5.6	15.1	10.9
From different fruits	147.3	1	11.9	9.5
Radishes with sour cream	106.4	2	9.3	4
From radish	204.2	2.2	19.1	6.3
From radishes and potatoes in Kabardian style	128.4	4.7	9.2	7.3
From turnips	142.6	1.8	9.4	13.6
From fish	184.9	10.5	13	6.9
Fresh cabbage with meat	143.1	3.7	12.8	3.6
From fresh vegetables	77.5	1.6	4.4	8.3
From beets and horseradish	95.6	1.3	5.2	11.6
Beetroot with nuts	117.8	1.7	8.8	8.5
Beetroot with cheese and garlic	211.6	7.1	17.1	7.8
Beetroot with horseradish	46.8	1.5	0.1	10.7
Beetroot with prunes, nuts and garlic	284	7.1	15.6	30.7
From herring	204.1	11.9	14.7	6.4
From pickles and rutabaga	66.6	1.9	3.7	6.8
From pickled cucumbers and radishes	90.8	1.2	7.7	4.3
From pickles and beets	95	1.4	7.6	5.6
From asparagus	237.5	2.1	23.9	3.6
From green beans	132.5	2.8	10.5	7.2
From raw carrots and turnips	115.9	1.5	8.8	8.2
From raw carrots and apples	82.2	1.2	4.8	9.1
From raw beets	76.7	1.2	4.7	8
From raw vegetables	94.3	1.6	7.6	5.3
From raw vegetables with apples	58	1.1	3.3	6.4
From cottage cheese	246.4	12.6	19.2	6.1
Cod with mayonnaise	184.6	9.9	15	2.6
Cod with horseradish	164.8	8.9	10.1	10
From pumpkin	73	0.9	6.1	3.8
From pumpkin in Chuvash style	82.9	1.2	0.2	20.4
Pumpkin with apples	35.7	0.6	0.3	8.2
From beans	336.6	13.8	19.6	28.1
From fruits	95.2	0.8	4.9	12.9
From cauliflower	69.1	1.2	5.7	3.5
From cauliflower, fresh cucumbers and tomatoes	77.3	2	5.3	5.6
From champignons	143.1	3.9	12.5	4
From sorrel	200.1	2.3	18.8	5.8
From apples and lingonberries	78.6	0.8	5	8.1
From apples and onions	111.1	1	8.3	8.6
From apples and carrots with nuts	152.6	4.1	6.8	19.9
From apples and tomatoes	67.1	0.8	4.1	7.2
From apples and plums	97.9	2.6	2.2	18.1
From apples and pumpkins	36.2	0.6	0.3	8.3
From apples with nuts	75.8	1.7	0.3	17.6
Potato	127.9	2.5	6.6	15.5
Potato with mushrooms and lingonberries	123.6	4.2	9.1	6.7
Potato with mushrooms and cranberries	123.6	4.2	9.1	6.7
Potato with apples	109.5	2	7.9	8.2
Kyiv	160.9	5	12	8.8
Vegetable cocktail	147.4	1.8	12.8	6.6
Fish cocktail	217.6	13.9	17.3	1.7
Cocktail with ham and cheese	273.6	12.4	23.8	2.6
Cocktail with chicken and fruits	245.1	10.3	19.1	8.6
Copenhagen	75.7	3	4.8	5.4
Kremlevsky	252.3	5.8	22.1	7.9
Summer	102.5	3.6	7.5	5.4
Amateur	97.3	1.5	5.5	11.2
Matryoshka dolls	125.9	11.4	8.4	1.2
Mimosa	296.6	6.3	28.3	4.4
Moldova	283.5	5.5	20.4	20.7
Carrot	88.2	0.8	7.5	4.7
Moscow	280.3	4.7	24.7	10.5
Anthill	235.4	12.6	7.9	30.2
Meat	254	11.8	20.7	5.4
Bride	218.7	4.3	18.5	9.4
Tenderness	211	5.1	8.7	30
Roasting	132.6	3.8	11.9	2.7
Vegetable with radish and apples	157.3	2	13.5	7.4
Vegetable with apples and sweet peppers	123.8	1.4	10.8	5.7
Cucumber	131.5	3.7	12	2.2
Refreshing with radish	47.9	1.7	0.3	10.3
Autumn	82.1	1.6	6.1	5.6
Autumn of fresh vegetables with fish	123	8.3	7.7	5.5
Spicy potato with ham and garlic	175	5.9	10.3	15.5
Motley	73.9	3.7	1.9	11.2
Petrovsky mushroom with sauerkraut and cucumbers	110.5	1.5	10.3	3.1
Hepatic	104.7	8.2	7.5	1.1
Berlin style	219.7	1.9	21.6	4.8
Country style	113.7	2.6	7.2	10.1
Komi-Permyak style (from sauerkraut with meat)	143	10.5	10.1	2.8
French	166.6	2.1	14.3	7.9
In Czech	196.6	4.2	18.4	3.8
Kind with healthy	101.7	8.5	0.7	16.5
Fish	153.3	6.4	12.4	4.4
Fish with seaweed	119	8.8	7.5	4.2
Sausage	182.5	4	14.8	8.9
With smoked cod	122.2	6.9	8.8	4
With shrimps	250.9	7.7	23.3	2.7
With corn	319.9	7.4	22.5	23.4
With oil and vinegar	167.2	1.4	15.8	5.1
With sardines	85.1	6.1	2.6	10
Seasonal	129.8	2.1	10.1	8.2
With sour cream and egg	81.4	1.8	7	3
Metropolitan	325.2	15.9	27.8	3
Cheesy	153.4	5.6	11.6	7.2
Quiet backwater	259.9	7.8	23.5	4.6
Station wagon	27.2	1	0.2	5.6
Fruit with sour cream sauce	137.7	1.1	7.9	16.6
Caesar classic	221.6	10.7	16.4	7.2
Egoist	252.3	10.5	19.5	9.2
Exclusive	100.4	7.2	6.8	2.9
Experimental	85	2.6	4.2	9.8
Estonian	166.2	2.3	14.2	7.8
Egg	214.2	7.3	19.5	2.6

You can download the table here.

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Salad “Refreshing” with sour cream and horseradish

Products

• Cabbage (white or red) – 100 grams
• Carrots – 100 grams
• Beets (optional) – 100 grams
• Apple – 100 grams
• Horseradish (fresh root) – 10 grams
• Sour cream – 50 ml
• Salt – 1/4 tsp.
• Greens for decoration (optional)

Preparation:

1. Grind the apple using a grater.
2. Add grated carrots.
3. Add grated raw beets. (If necessary, this ingredient can be excluded from the salad components.)
4. Shred the cabbage and add to the rest of the vegetables. (White cabbage can be replaced with red cabbage; it will make the salad even brighter and more original).
5. Grind the horseradish root.
6. Add it to the sour cream and mix, add salt.
7. Season the salad with cabbage and other vegetables with sour cream and horseradish.
8. Mix the vegetable salad.
9. Decorate a refreshing salad with sour cream and horseradish with herbs and serve. Bon appetit!

Main properties and benefits

Let's look at the main points:

• after slight temperature treatment of cabbage, the content of ascorbic acid in it increases, which occurs due to ascorbigen, which is converted into vitamin C;
• helps improve metabolism;
• tartronic acid, which is part of this product, has anti-sclerosis properties, and also prevents the deposition of fats and cholesterol (to preserve tartronic acid in the vegetable, it should not be subjected to heat treatment);
• due to the high choline content, it normalizes the body's metabolic fat processes;
• the phytoncides that are present in its composition have a detrimental effect on many harmful microbes, including tuberculosis bacilli;
• fiber normalizes the functioning of the intestines and promotes the elimination of toxins.

People came up with various salads with this product to maintain the effectiveness and variety of their diet. And now we will look at a few of them.

“Asian” salad with chicken and vegetables

Products

• Chicken breast – 250 g
• White cabbage – 100 g
• Sweet pepper – 100 g
• Carrots – 100 g

*

For refueling:

• Vegetable oil – 40 ml
• Soy sauce – 20 ml
• Vinegar (wine, rice) or lemon juice – 5 ml
• Sugar – 1 tsp.
• Salt - to taste
• Ground pepper - to taste

*

For the marinade:

• Vegetable oil – 1 tbsp. l.
• Ground paprika – 1 tsp.
• Ground coriander – 0.5 tsp.
• Salt to taste
• Ground black pepper - to taste

To prepare this salad, you can use ready-made grilled chicken, smoked or boiled.

How to prepare Asian salad with chicken and vegetables:

1. Mix the ingredients for the marinade: vegetable oil, paprika, coriander, salt and pepper (you can use your favorite spices).
2. Coat the chicken breast with the prepared mixture and place in the oven for 30 minutes at 200 degrees. Cool the baked breast completely.
3. Chop the cabbage thinly, lightly salt and mash with your hands.
4. Sweet pepper (you can take peppers of different colors) cut into strips.
5. Grate the carrots on a Korean grater or cut into thin strips. Lightly mash the carrots with your hands to make them softer.
6. Cut the cooled baked chicken breast into strips.
7. Mix ingredients for dressing: vegetable oil, soy sauce, vinegar, sugar, salt, pepper.
8. Mix the salad ingredients and season with the prepared sauce.
9. Cool the salad with chicken breast and vegetables, decorate as desired and serve.
10. Bon appetit!

Menu

For 3 days

The duration of the fastest cabbage diet is 3 days. In such a short period of time you can lose up to 3 kilograms.

For breakfast for 3 days you need to drink only a cup of black coffee without sugar.

For lunch on the first day you can eat a white cabbage salad, on the second - cabbage stewed with vegetables and lean meat, on the third - cabbage soup. Recipes will be offered below.

For dinner, you can steam fish/boil meat or drink 200 ml of kefir. Complete the menu with stewed cabbage.

During attacks of hunger, it is not forbidden to eat cabbage leaves or green apples. Drink plenty of fluids.

For 5 days

A five-day diet will help you lose up to 8 kilograms. The result depends on your initial weight, how strictly you followed the recommendations, physical activity and the body’s reaction.

Approximate diet for 5 days

Day I

• Breakfast: two-egg omelette; 150 g cabbage salad; a cup of black coffee.
• Lunch: 180 g boiled Brussels sprouts.
• Lunch: cabbage soup; 120 ml green tea.
• Afternoon snack: 70 g salad.
• Dinner: cabbage stewed in a slow cooker with seafood; 200 ml milk.

II day

• Breakfast: 100 g cabbage casserole; a cup of coffee without sugar and milk.
• Lunch: 150 grams of Chinese cabbage leaves.
• Lunch: a serving of fish broth with Brussels sprouts; green tea.
• Afternoon snack: 3 tablespoons of sauerkraut.
• Dinner: 150 gr. boiled buckwheat; 80 gram piece of boiled beef or chicken; 120 ml green tea.

III day

• Breakfast: 100 gr. cabbage-carrot-beet salad; the same amount of boiled beef; black coffee.
• Lunch: 200 grams of steamed broccoli.
• Lunch: 3 lazy cabbage rolls or cabbage cutlets; tea.
• Afternoon snack: 100 g boiled broccoli.
• Dinner: 220 gr. stewed cabbage, garnished with buckwheat.

IV day

• Breakfast: 1 chicken or 3 quail eggs, hard-boiled; 200 ml of smoothie made from cabbage leaves.
• Lunch: 200 grams of vegetables.
• Lunch: 250 grams of oven-baked cabbage; 120 ml green tea.
• Afternoon snack: 85 g of kohlrabi salad, seasoned with soy sauce and sesame seeds.
• Dinner: 250 g stew of cabbage, bell pepper and celery; tea.

Cabbage salad curry

Products (for 4 servings)

• White cabbage – 300 g
• Carrots – 1-2 pcs.
• Cucumber – 1-2 pcs.
• Curry – 1 tsp.
• Vegetable oil – 100 ml
• Garlic – 2 cloves
• Vinegar 9% – 2 tsp.
• Salt – 1 pinch
• Sugar – 1 pinch

Preparation:

1. Prepare all the necessary ingredients. Peel and wash carrots and cucumbers.
2. Grate the carrots using a Korean carrot grater. Cut off the bases and tails of the cucumbers, cut the cucumbers into semicircles.
3. Finely chop the cabbage.
4. Place cabbage and cucumbers in a deep container.
5. Add vinegar, salt, granulated sugar and curry seasoning. Gently mix everything with slight pressure so that the vegetables release their juice. Leave for 5-10 minutes.
6. Pour vegetable oil into a frying pan and heat it. Finely chop the peeled garlic cloves and fry in oil for about 1 minute.
7. Pour the garlic oil into the carrot slices and stir, leave for 5 minutes.
8. Add aromatic carrots to the cabbage and cucumber salad and mix everything again.
9. Place the curried cabbage salad into bowls and serve freshly prepared. You can decorate the vegetable curry salad with fresh herbs to taste.

Meat salad with cabbage, carrots and onions

Products (for 4 servings)

• Boiled pork – 400 g
• White cabbage – 750 g
• Carrots – 1-2 pcs. (170 g)
• Onions – 1 pc. (150 g)
• Sugar – 1 tbsp. spoon
• Water – 100 ml
• Vinegar 6% – 100 ml
• Salt - to taste
• Freshly ground black pepper - to taste
• Mayonnaise – 150 g (to taste)

Preparation:

1. Prepare food. This salad can be prepared with any boiled meat. I used pork, which I pre-cooked in salted water until tender (1.5 hours after boiling) and cooled in the broth.
2. Peel the onion, wash and cut into quarter rings.
3. Mix water, vinegar, salt and sugar. Place onion in marinade. Leave for 20-30 minutes.
4. Cut the meat into small cubes.
5. Finely chop the cabbage.
6. Peel the carrots, wash them, grate them on a coarse grater.
7. Combine carrots and cabbage. Add salt.
8. Lightly rub the cabbage and carrots with your hands.
9. Drain the marinade from the onions.
10. Add onions to cabbage and carrots. Add meat there.
11. Season the salad with mayonnaise.
12. You can also add herbs to taste.
13. Mix everything well.
14. Boiled pork and cabbage salad is ready!
15. Sprinkle the salad with freshly ground black pepper before serving, if desired.
16. Bon appetit!

Layered vegetable salad

Products

• Cabbage – 500 g
• Carrots – 2 pcs.
• Apple – 1 pc.
• Green radish – 2 pcs.
• Garlic – 2 cloves
• Dill – 1 bunch
• Sour cream – 4 tablespoons
• Mayonnaise – 4 tablespoons
• Salt - to taste
• Pepper - to taste

Try making fresh vegetable puff salad at home! Real jam!

Preparation:

1. Let's start preparing the puff vegetable salad with the dressing. Mix sour cream with mayonnaise. Squeeze the garlic there through a press and chop the dill.
2. We clean the vegetables.
3. Grind all ingredients separately in a food processor.
4. We collect the salad in layers. The first layer is radish. Sprinkle it with salt and pepper to taste and brush with dressing.
5. Then lay out a layer of carrots and season in the same way as the previous layer.
6. We do not flavor the layer of apples with anything.
7. Distribute the cabbage on top, brush with dressing, salt and pepper.
8. Sprinkle the layered vegetable salad with chopped herbs on top.
9. Layered salad of fresh vegetables is ready.

With carrots

Next is the same cabbage, but with the addition of carrots.

Here the numbers climbed to the top. Carrots increased the value of the product, but not very significantly. The salad still remains attractive in terms of calorie content.

1. Without oil 49.8 kcal
2. With oils 66.9 kcal
3. With mayonnaise 124.76 kcal

Coleslaw coleslaw with apple

Products (for 5 servings)

1. White cabbage – 500 g
2. Carrots – 200 g
3. Onion (red) – 1 pc.
4. Apple – 1 pc.
5. Fresh dill – 3 g
6. Sour cream – 4 tbsp.
7. Mayonnaise – 2 tbsp
8. Mustard – 2 tsp.
9. Balsamic vinegar – 1 tbsp.
10. Salt - to taste
11. Sugar - to taste

Cole slaw salad can be dressed in advance and tossed before serving. This will only make the salad juicier and more tender.

How to make Coleslaw coleslaw with apple:

1. Chop the cabbage thinly and mash well.
2. Cut the carrots into thin strips or grate them on a coarse grater.
3. Cut the onion into half rings.
4. Cut the apple into small, thin cubes.
5. Finely chop the dill.
6. Combine sour cream and mayonnaise, add mustard and sugar, balsamic vinegar. Add salt to the dressing sauce and mix well.
7. Mix all salad ingredients.
8. Season the cabbage, carrot and apple salad with the prepared sauce and mix.
9. Cabbage salad with apple and carrots is ready.
10. You can serve the Cole Slaw salad right away, or you can serve it after an hour, when it has steeped a little.
11. Bon appetit!

Recipe with bell pepper

Coleslaws don't just have to be dressed with vinegar and sugar. Bell pepper is a successful additional component, juicy, with a unique taste and aroma.

Ingredients:

• 500 g white cabbage;
• 1 carrot;
• 1 bell pepper;
• 50 ml vegetable oil;
• 1 tbsp. spoon 9% vinegar;
• 1 teaspoon sugar;
• a pinch of salt.

For this cabbage salad, it is better to take red bell peppers - the appetizer will look bright and festive.

Preparation procedure:

1. Cut the cabbage leaves and pepper into small strips, grate the carrots. Stir the vegetables in a bowl and set aside for 10-15 minutes.
2. To prepare the dressing, combine all the remaining ingredients in a separate container, stir until smooth, pour over the vegetables and stir again.

Tip: The salad will taste better if it sits in the refrigerator for a while so that the vegetables are well marinated.

Cabbage salad with omelette and carrots

Products (for 3 servings)

• White cabbage – 150 g
• Carrots – 75 g
• Garlic – 1 clove
• Eggs – 3 pcs.
• Milk – 40 ml
• Refined sunflower oil – 0.5 tbsp. spoons
• Mayonnaise – 70 g
• Grainy mustard – 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste

Preparation:

1. Prepare all the necessary ingredients for making coleslaw with scrambled eggs and carrots.
2. Finely chop the white cabbage with a knife or using a special shredder.
3. Peel the carrots and grate them using a coarse grater or a Korean carrot grater. Add carrots to cabbage.
4. Peel the garlic clove, pass through a press or chop with a knife. Add garlic to cabbage and carrots.
5. Season the vegetables with salt and pepper.
6. Use your hands to mix the cabbage, carrots and garlic, pressing lightly to soften the cabbage. Set the bowl of vegetables aside for a while and start preparing the omelet.
7. Beat eggs into a bowl, pour in milk, add salt.
8. Whisk the eggs with the milk until a homogeneous mixture is obtained.
9. Heat sunflower oil in a frying pan and fry two omelettes from the egg mixture. Fry the omelets over low heat on both sides.
10. Cool the finished omelettes, then cut into strips or squares.
11. Add the chopped omelet to the vegetables.
12. Season the salad ingredients with mayonnaise and grainy mustard.
13. Stir. Let the coleslaw with omelet and carrots rest in the refrigerator for 15 minutes.
14. Transfer the prepared coleslaw to a serving salad bowl and serve.
15. Bon appetit!