Cabbage salad, like in the cafeteria

Like in the dining room. Yes, exactly the one that is always available, the one with carrots, the one sweet and sour and which you want more and more. Have you ever thought that this dish is always the same? Why not add something new to it and change it a little for the better?

This is the same one that all canteens use. Standard, so to speak. Write down this option for yourself, just in case, prepare it at your leisure to remember your childhood.

What is necessary:

300 grams of cabbage;
50 grams of carrots;
1 medium onion;
2 grams of salt;
2-3 grams of granulated sugar;
15 ml vinegar;
15 ml oil.

How to prepare the salad:

Remove the top leaves from the cabbage. Chop the remaining part finely.
Mash the finished straw with your hands to release the juice. This will make the cutting softer.
Add salt to the cabbage and stir.
Wash the carrots and peel them using a knife or vegetable peeler.
Peel the onion, cut off the roots, finely chop in any shape.
Combine cabbage, carrots and onions. Sprinkle the dish with vinegar and sprinkle with sugar.
Mix everything well, add oil.
Place in the refrigerator for one hour.

Tips for this salad:

The chopped straws should be left with salt in a warm place.

The head of cabbage must be cut incredibly thin. Like a sheet of paper. This is how you can make the dish softer. As you know, white cabbage is a hard cabbage.

Cabbage salad, cafeteria recipe

Do you think this will be unremarkable? You have never been so wrong before. It will sound strange, but this salad is dressed with sauce. It also has broccoli.

What you will need:

1/2 cabbage;
1 sweet pepper;
1 carrot;
1 bunch of young onions;
50 grams of corn;
1 floret of broccoli.

For the sauce:

45 ml ml oil;
1 lemon;
3 grams of dried ground garlic;
1 collection of dill;
2 pinches of salt.

Assembling the salad:

Squeeze the juice from the lemon.
Wash the dill, cut off the greens and chop them.
First of all, combine all the “wet” components of the sauce with each other: oil, lemon juice. Mix well until the color and texture are uniform.
Add garlic and chopped herbs to the dressing. Add salt and mix well.
Place the sauce in the refrigerator.
Remove the top leaves from the cabbage. Finely chop the remaining part. You can even use a special grater.
Wash and dry the bell pepper well. Cut it into cubes, removing the internal membranes and seeds.
Open the corn and drain the liquid.
Cut the stem off the broccoli, wash it, and then divide it into small florets.
Collect white cabbage, sweet peppers, corn and broccoli in one salad bowl.
Season the dish with sauce and stir.

Advice: how to choose the right broccoli so that it is ripe, but not yet overripe? Cabbage that has yellow color anywhere on it is already overripe. It is not recommended to buy such an inflorescence. The juiciest broccoli fruit is the one whose “tree” is a deep, rich, dark green color. It will be the most beneficial for your health. Broccoli that has a purple tint is good. All buds on the head should be dark green. If there are yellow ones among them, the product is overripe and is already beginning to deteriorate. The broccoli leg should be firm and tough.

Cabbage salad, like in the cafeteria

If you like something crunchy or just love nuts, you're on the right track. Consider this one was created especially for you. In addition to the usual and expected ingredients, be prepared for a spicy dressing.

What you will need:

400 g white cabbage;
200 g carrots;
80 ml mayonnaise;
2-3 cloves of garlic;
100 g nuts;
2-3 g ground black pepper.

Salad preparation:

Remove the top leaves from the head of cabbage. Get rid of them. Finely chop the remaining part.
Wash the carrots. Next, clean with a dish brush. Peel and grate a clean root vegetable.
Peel the garlic and put it into the press.
Add black pepper and chopped garlic to mayonnaise.
Dry the nuts in a dry frying pan and then chop them with a knife.
Combine cabbage, carrots and nuts.
Season the salad with sauce half an hour before serving.

Tip: the salad will turn out a hundred times better if you add mayonnaise to it not from the store, but one that you prepare yourself. For this you will need butter (any kind except butter will do), whole eggs or their yolks, a little mustard and lemon or lime juice, sugar and salt. All components must be whisked together until smooth, without adding oil. It’s best to do this with an immersion blender, but if you don’t have one, you can also use a whisk. Beat the mixture until the color and texture are uniform. Then carefully and slowly pour in the oil, constantly whisking the future sauce. If you're happy with the thickness of the mixture, stop. It is the oil that thickens the sauce, so if you have enough, you don’t need to add more. Why can't you connect everything at once? It is possible that the sauce will separate due to the oil and consider that you have transferred all the ingredients. Therefore, it is better to spend a little more time, but prepare a good, high-quality and tasty dressing.

Cabbage salad, like in the cafeteria

Unusual, but no less tasty. There won’t be many cranberries in the dish; they will rather just add color with their deep, rich color. Be sure to try this snack, you will love it!

What you will need:

300 grams of cabbage;
1 medium sized carrot;
1 onion;
2 grams of acetic acid;
5 grams of sugar;
30 grams of fresh cranberries;
15-30 ml oil;
1 collection of dill;
1 pinch of salt.

How to assemble the salad:

Rinse the head of cabbage, remove the top leaves and discard them.
Shred the rest. Squeeze a little with your hands so that the cuttings release juice.
The required amount of vinegar must be diluted in water. How much water? Try starting with the same amount of water as vinegar. You need to ensure that the taste is slightly sour, so you'll have to taste it.
Add prepared vinegar diluted in water to the straw. Add salt and granulated sugar. Mix well.
Wash the carrots and brush them with a dish brush. Then peel off the skin and grind on a grater.
Add the chopped root vegetable to the cabbage.
Remove the skin from the onion, wash under running water and cut into thin strips.
Add onions to carrots and cabbage, season the salad with oil.
Wash and dry the cranberries. Throw into a salad bowl.
Mix all ingredients well and serve.

Cabbage salad, like in the cafeteria

The salad will be practically no different from the original. It just adds a slightly different, new collection of different greens, which will not only decorate the salad with its bright green color, but will also have a beneficial effect on your body.

What you will need:

2 carrots;
1/2 head of cabbage;
1/2 onion;
45 ml olive oil;
30 ml vinegar;
30 g fresh dill;
30 g fresh parsley;
30 g green onions;
30 g mint;
15 g sugar;
5 g salt;
1 pinch of ground black pepper.

Sequencing:

Wash the cabbage head and remove the top leaves. Grind the remaining portion into thin strips.
Squeeze the slices well with your hands so that they release juice. Add salt and mash again. Leave for half an hour. Then add sugar.
Also add vinegar, which can be replaced with lemon juice.
Wash and peel the carrots using a dish brush and peel.
Grate the peeled root vegetable.
Peel and wash the onion. Chop it into small cubes.
Wash the greens and chop finely.
Combine cabbage with carrots, herbs and onions. Add oil and black pepper, stir and set aside for half an hour.

Tip: you can remove some types of greens to suit your taste, or vice versa – add them.

– one of the best childhood memories. It's delicious, always satisfying, but at the same time very easy. Try our new variations of this dish and believe me, you will find one that you like and fall in love with its taste the first time. Bon appetit!

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

Choosing a gas station

To make the salad sparkle with new flavors, season it with something unusual. There are many recipes for dressing for this dish. Choose the one you like best and enjoy.

Universal

This recipe is loved by chefs for its spicy taste and incredibly simple set of ingredients. Every housewife can prepare the dressing, because the necessary products are definitely available in every home.

Ingredients:

lemon or lime - 1 pc.;
olive oil (you can use any other at your discretion) - 200 ml;
cane sugar - 1 tsp;
ground black and red pepper - 5 g;
iodized salt - 1 tsp;
paprika - 5 g;
garlic - 3 cloves.

How to cook:

Chop the garlic. The finer it is, the richer the taste you will get.
Mix oil, garlic, spices.
Add the juice of half a lemon.
Let it brew for 30 minutes.

With wine vinegar

Dressing with wine vinegar adds a sophisticated touch to the dish. The slightly sour sauce turns an ordinary salad into a delicacy.

“Vitamin” salad from fresh cabbage and carrots

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

We will need:

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

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

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

With beets

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

We will need:

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

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

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

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

Winter salad: cabbage with carrots and vinegar

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

For preparation you will need:

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

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

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

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

Cabbage stew from sauerkraut with minced meat

We will cook it with minced meat and rice. This is my favorite recipe, I cook it this way most often. It turns out to be a completely independent dish, tasty and very filling. My family is especially fond of it for its ease of preparation and speed of eating.

minced meat of any kind, but best of all pork, so fatty;
rice two glasses;
sauerkraut with carrots liter bowl;
salt and pepper to taste;
two onions;
Vegetable oil by eye to cover the bottom of the frying pan by three millimeters;
laurel leaf.

Pour oil into the frying pan and fry the minced meat, breaking it into small pieces with a spoon. We salt and pepper it the same way we would salt it if we were preparing one minced meat, and pepper it, of course, thicker based on the full volume of the dish.
Peel, cut the onion into small cubes, add it to the minced meat when it becomes lightly fried, and fry together a little.
Place the cabbage in the frying pan, rinsed from excess salt and drained in a colander, stir and cover tightly with a lid. Simmer for ten minutes.
Pour in the washed rice and pour three glasses of water, stir and simmer over low heat after boiling for another 15 minutes, throw in a bay leaf, turn off the heat and leave for another fifteen minutes to let the dish steep.

It turns out delicious and delicious, you'll just lick your fingers, every single one!

With bell pepper

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

For the salad we will need:

500 g white cabbage;
200 g carrots;
large red bell pepper;
greens - a large bunch;
salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half a fruit each).

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

Cabbage salad with carrots and apple

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

For the salad we will prepare the following ingredients:

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

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

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

“Bigos” (Bigus) with cabbage, potatoes and chicken, as in the Soviet soldiers’ canteen – video recipe

Bigos or popularly Bigus is a Polish, Lithuanian, Ukrainian or Belarusian traditional dish made from sauerkraut or salted cabbage. During the Soviet era, soldiers in the Soviet army were very often given this dish of sauerkraut.

Today there is no Soviet Union and housewives have learned to stew Bigus (Bigos) with meat and potatoes from fresh cabbage.

The advantage of this dish is that simple, ordinary products produce a very flavorful and interesting combination of meat.

Cooking method with mayonnaise

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

We will need:

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

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

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

Korean cabbage and carrot salad

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

For the Korean salad we will prepare:

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

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

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

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

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

Let's prepare:

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

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

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

Finely chop the cabbage and grate the carrots.
Add some salt and knead everything well with your hands so that the vegetables become juicy.
Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “overwhelm” their taste.
The salad is infused for an hour and a half and served to the table.

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

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

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

cabbage like in a cafeteria salad

Delicious stewed cabbage with sausages in a slow cooker

Well, the multicooker is a well-known assistant, put everything in and wait until it rings that it’s ready!

a kilo of white cabbage;
one large carrot;
two onions;
packaging of sausages;
two red fleshy tomatoes;
a teaspoon of salt,
spices to taste.

Wash, peel and chop the vegetables into small strips, cut the onion into cubes.
Turn on the multicooker in frying mode for 15 minutes, pour oil into the bowl and add the onion, stir-fry until golden brown and add the carrots.
Fry until cooked and add the sausages cut into small pieces. We fry them with care.
Lay out the tomatoes and fry together with other vegetables and sausages.
After about five minutes, add the cabbage and mix thoroughly, pour in half a glass of water.
Close the lid tightly and switch to stewing or cooking soup mode for 25 minutes. Be sure to simmer covered!
After the signal, you can let off steam and eat.

Fast and tasty!

How to cook cabbage like in a cafeteria

Finely chop the cabbage. The secret to the success of the salad is that the cabbage is cut into very thin strips. You can even scrape it off carefully with a knife. Then you get thin cabbage strips, just what we need.
We mash the cabbage with our hands so that it releases the juice.
Add salt to the cabbage.
Shredded cabbage must be left in a warm place for a while so that the cabbage releases its juice. This is a very important point in preparing fresh cabbage salad; thanks to this little trick, the salad turns out tastier.
While the cabbage is brewing, we will move on to other vegetables. Grate the carrots on a medium grater. In this recipe, the carrots serve more as a decoration. Still, cabbage takes the leading place in the salad.
Pour all ingredients into a bowl and sprinkle with vinegar. Add sugar to soften the taste of vinegar.
Pour in vegetable oil.
Next, mix everything well and put it in the refrigerator for half an hour to an hour.
Place the salad on a plate and sprinkle with herbs.

Cabbage as in the cafeteria, the salad is ready

. In the finished salad, if all proportions are met, the taste of vinegar and oil is not felt. It is better to prepare the salad in advance so that it has time to marinate for at least half an hour. This will only benefit its taste.

Hot mashed potatoes with a cutlet and cabbage salad are a taste familiar to many from childhood. This is how they fed us back in Soviet canteens. Times change, but fresh cabbage salad with vinegar as in the cafeteria remains the same. It is still sold in many catering establishments, the simple name “fresh cabbage salad” remains unchanged, in some canteens it can be found under the name “vitamin cabbage salad”. Of course, this salad can be prepared both in winter and summer, while the taste remains almost unchanged. Cabbage, unlike cucumbers and tomatoes, can be perfectly stored all winter, despite the fact that it is harvested in July-October. Preparing the salad couldn’t be easier, the main thing is to use all the ingredients in the right proportions, which have been tested over the years. The vegetables turn out juicy and crispy at the same time. The recipe uses white cabbage; the taste will be completely different from Peking cabbage or young white cabbage.

Ingredients:

500 g white cabbage;
100 g carrots;
1 tbsp. Sahara;
1.5 tbsp. vinegar 9%;
3 tbsp. vegetable oil;
0.5 tsp salt.

Recipe No. 3. “Tender” with milk

Stewed cabbage prepared according to this recipe turns out very soft and tender. The secret to preparing delicious cabbage is simple - when stewing the vegetable, you need to add half a glass of milk.

Cooking steps:

Cut cabbage (800-900 grams) and one onion into cubes.
Pour oil into a thick-bottomed pan and add onions.
Fry the onion until golden brown.
Add cabbage to the onion, add two tablespoons of tomato paste and half a glass of milk.
Salt, add sugar and a little ground pepper.
Stir and leave to simmer covered for about an hour.

How good was stewed cabbage both in Soviet canteens and cafeterias. Soft, extremely tasty. I really want to cook a similar dish in my kitchen. True, no matter how much you stew the cabbage, it still doesn’t turn out as tasty as in the dining room.

There are several recipes that can be used to prepare this dish. It is necessary to experimentally find exactly the recipe according to which the cabbage will turn out just like in the canteen. The basic rule for preparing this popular snack is to comply with all proportions and stages of preparation. For cabbage, you can prepare cutlets, like in a cafeteria, and mashed potatoes.

Classic recipe

Prepare the snack as follows:

Pour vegetable oil (two or three tablespoons) into a frying pan and fry the finely chopped onion.
Place shredded cabbage (kilogram) on top.
Pour a glass of water and simmer until the water boils away (about half an hour).
Prepare the filling: add one tablespoon each of vinegar (apple vinegar 6%) and sugar to two tablespoons of tomato paste.
Pour the diluted tomato paste into the cabbage, stir and simmer for another fifteen minutes.
Add salt and pepper to taste.

If you want to prepare hearty and nutritious cabbage, add meat (pork or chicken). It must be added at the first stage and fried along with the onion.

Cafe salad recipe

1. Select a container for the salad that is deep and roomy. Grate the carrots on a coarse grater and place them in a bowl.

2. Finely chop the cabbage.

3. Add salt, sugar and very lightly squeeze the cabbage 3-4 times.

4. Add vinegar and vegetable oil, mix the salad. Lightly compact.

5. Cover with cling film and place in the refrigerator for half an hour.

Fresh cabbage salad with vinegar, just like in a cafeteria, is ready! You can serve it with any second course with a side dish, or you can eat it just like that if you are on a diet. Bon appetit!

Basic recommendations for preparing fresh cabbage salad like in a cafeteria:

The cabbage should be chopped thinly. For convenience, you can use a special grater.
The proportions of vinegar, salt, sugar and vegetable oil are very important in the recipe. Keep in mind that the salad will taste better when it sits in the refrigerator for a while; the vegetables should be lightly marinated and release their juice. If you don’t have enough marinade ingredients in the finished dish, add them.
The salad can be prepared all year round, but it tastes best in mid-autumn with a new cabbage harvest.
A little trick: if the vinegar turns out to be more sour than you would like, add more sugar. And vice versa: if the dish is very sweet, add acid in the form of vinegar 9%.
We use sunflower oil for dressing, and you can use both refined and fragrant oil - as you like. In Soviet canteens they served salad with fragrant oil, since there was no other option. Today, the dish is also prepared with odorless oil; this does not greatly affect the taste.
Chopped vegetables do not need to be squeezed hard, otherwise all the juice will come out of the cabbage and it will not be so juicy and crispy.
If you prepare sliced vegetables in the summer or early autumn, you can add sliced cucumbers; this is also done in some canteens.

Vitamin cabbage salad is a year-round pleasure from fresh vegetables. And lovers of simple and quick cabbage recipes will definitely like it

A varied variety of vegetables and fruits must be present in the daily diet in order to constantly replenish the body’s vitamin reserves. Therefore, even when you have very little time, you can quickly chop them into a bowl, add your favorite ingredients, make a dressing to your liking and get a light, healthy dish - a salad.

Practical advice

To prepare cabbage salad, you need to use small secrets that make the process easier and the taste of the dish more rich:

Use only fresh ingredients, then the salad will be crispy and tender.
Experiment with dressings. They give a brighter taste.
You can add greens to your coleslaw. It goes well with other products.
Use ready-made spices.
Add raisins or other sweet dried fruits. For example, an unusual combination of cabbage with dried apricots or prunes leaves no one indifferent.
Add a drop of white wine. It will give your dish exquisite notes of sourness and at the same time light bitterness.

Anyone can make a salad. It is very simple, and even a novice cook can handle it. Cooking time does not exceed 20 minutes.

Popular recipes for fresh cabbage salad with carrots and vinegar

The world of salads is surprisingly diverse. It is enough to change just one component of this healthy food, and you will get a completely different version of the dish.

. The taste sensations will also be different. In addition, the spectrum of consumption of such food is very different.

The point is that a salad can serve as a main course or as a side dish for a meat or fish culinary product. also many recipes

, in which a vitamin set is served to the table as a pleasant snack.

If we talk about cooking technology, it is usually simple. All you need for a delicious dish is:

prepared ingredients;
vinegar;
vegetable oil;
seasonings and herbs.

A sharp knife, cutting board, bowl, coarse grater - necessary equipment that every housewife has. Special devices, of course, make the process easier.

preparation and decoration, but are not mandatory.

No one will argue that a dish prepared by yourself is excellent. But there is one, loved by many, vitamin salad made from cabbage and carrots with vinegar, which should taste exactly the same as in the dining room. Such a comparison in this case is the highest quality assessment

a preparation that cannot be achieved without knowing some simple secrets.

White cabbage salads with vinegar, as in the dining room: recipes, preparation procedure

Vegetable foods go well with meat dishes and are also suitable for snacking due to their ability to quickly satisfy hunger.

. In addition, the vitamin value of the main ingredients of such a dish and its low calorie content attract the attention of diet lovers.

So, cabbage with vinegar and exactly the same taste as in the dining room, is prepared from simple, affordable products. itself does not require much time and effort

, since it consists of only two stages:

Preparatory work necessary to properly process vegetables, as well as measure the amount of components indicated in the recipe.
Preparing a vegetable dish.

To prepare fresh cabbage salad with vinegar, with a taste like in a cafeteria, you will need:

cabbage (white) - half a kilogram;
vinegar (3%) - two tablespoons;
sugar - one tablespoon;
salt - one teaspoon;
carrots - one piece (medium size);
greens (dill, parsley).

For cooking you need to choose fresh fork with juicy leaves and good quality carrots

, which in this case is used to give the salad an attractive appearance.

Preparation procedure:

Remove the top leaves from the fork. Peel the carrots thoroughly. Rinse with clean water.
Thinly slice the cabbage into strips. Grate the carrots.
Stir the vegetables, kneading them slightly to release their juice.
Prepare the marinade. To do this, add salt and sugar to the vinegar and stir everything until smooth.
Pour vinegar marinade over vegetables. Mix. Let the salad sit for 30 minutes so that the cabbage and carrots absorb the subtle aroma that the vinegar imparts. As a result, the dish acquires a signature taste, just like in a canteen.

Another delicious cabbage dish

with vinegar can be prepared by adding onion and garlic to the main ingredients:

Salt the dish to taste. Let it sit for a while before serving.

You need to cut cabbage for salads into thin strips using a sharp knife or a special shredder.

Stewed cabbage with rice

Another great recipe is stewed cabbage with rice. Quite a nutritious dish that is prepared simply and quickly. If you wish, you can add chicken meat and then you get porridge, vegetables and meat in one dish - a complete dinner cooked in one frying pan.

To prepare we will need:

Cabbage – 1 pc.
Tomatoes – 3 pcs.
Rice – 0.5 cups
Onion – 1 pc.
Vegetable oil
Thyme – 0.5 teaspoon
Basil – 0.5 teaspoon
Ground black pepper - to taste
Water – 1 glass
Salt - a pinch
Greens (dill, parsley)

Vitamin salad of cabbage and carrots with vinegar, as in the cafeteria: varieties

For a vitamin-rich fresh cabbage salad, you need to choose products that go well with each other and are maximally saturated with substances beneficial to the body.

. Unlike a simple combination of cabbage and vinegar, a vitamin salad must be seasoned with vegetable oil. This allows you to increase the nutritional value of the vegetable dish.

Use cold-pressed oil for salads, which has a more pronounced taste and aroma than refined varieties.

It is known that if you choose olive oil for dressing, the salad will have a fruity smell. Original spicy aroma

radiates a dish dressed with pumpkin seed oil. Those who love a nutty smell should add rapeseed oil to their salad. In addition to its wonderful aromas, any vegetable oil improves the taste of the ingredients.

If this is so, then in the finished dish you will never taste the vinegar and oil as separate ingredients. Taste sensations from a properly prepared vitamin salad

will be exactly the same as those of the best chefs in the dining room. And they know another signature feature of this salad - during the cooking process it needs to be slightly warmed up.

Variants of vitamin-rich cabbage salad with carrots, apples, peppers and cranberries

The most popular recipe for cabbage salad with carrots:

cabbage - 0.450 kg;
carrot - one piece;
onion - one piece;
sugar - one tablespoon;
vinegar (3%) - 4 tbsp. spoons;
greenery;
salt - one teaspoon;
vegetable oil - two tablespoons.

Step-by-step preparation of vitamin salad:

Then the salad needs to be given time to settle so that the taste reaches its signature condition.

like in a dining room.

One of the secrets of the signature cabbage salad with carrots, like in a cafeteria, is strict adherence to the proportions of the recipe.

Option for vitamin salad with apple:

500 grams of white cabbage;
one carrot;
one green apple;
salt, sugar, vinegar (possibly lemon juice) are added to taste.

Preparing the salad:

The cabbage is chopped and lightly mashed.
Peeled carrots are grated on a coarse grater. Add to cabbage.
Apple, without peel, grated on a medium grater. Add to main ingredients.
All components are mixed well, salted and sweetened.
Add a little vinegar to the salad. Let it brew for 20 minutes and serve, garnished with herbs.

Vinegar softens vegetables and gives the salad a unique taste and aroma.

To prepare another variety of vitamin salad with cabbage

, peppers, carrots and onions need to be prepared:

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

For the sauce:

The technique for performing this dish is similar to the previous ones. Add sauce to chopped vegetables (cabbage can be finely chopped and peppers cut into thin rings) and mixed well.

It turns out very tasty. This dish is often used as a base for a hamburger.

Recipe for stewed young cabbage

And this recipe is for lovers of early vegetables. It is very simple, but still useful for those who doubt whether to extinguish it or not. By the way, with such cabbage you get very tasty pies and pies. You can also add it to the filling of dumplings or make pancakes.

To prepare we will need:

Young cabbage – 1.5 kg.
Carrots – 2 pcs.
Onions – 2 pcs.
Tomato paste – 2 tbsp. spoons
Black pepper – 1 teaspoon
Salt – 2 pinches
Allspice – 5 pcs.
Bay leaf – 2 pcs.
Cloves – 5 pcs.
Vegetable oil – 5 tbsp. spoons

1. Grate the carrots on a coarse grater, cut the onion into cubes, and shred the cabbage.

2. Fry onions and carrots in vegetable oil until golden brown.

3. In a separate frying pan, fry the cabbage for 10 minutes (if the cabbage is hard, add a little water).

4. Combine vegetables, add tomato paste, allspice, cloves, black pepper, bay leaves, salt. Stir and cook for another 10 minutes over low heat.

These simple and delicious recipes for stewed cabbage will delight you and your family.

Bon appetit!

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