Beetroot, carrot and cabbage salad - a tasty and healthy dish for every day

Everyone knows about the benefits of cabbage. And, probably, everyone has tried it pickled or pickled at least once in their life. Moreover, the classic pickling recipe can always be changed - adjusted to your taste or your time constraints. Thus, cabbage marinated 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. Any housewife always has the products necessary for its preparation at hand. And finally, thanks to the use of beets, cabbage acquires an amazingly beautiful coral color. So don’t hesitate, it’s worth making and trying this salad.

Ingredients

a quarter of a head of white cabbage
half a beet
50 ml each of vinegar and vegetable oil
2 cloves garlic
1 half teaspoon of salt
50 grams of granulated sugar

Description of the cooking process:

1. Chop the cabbage as thinly as possible.

2. Peel the beets and grate them coarsely.

3. Combine both vegetables and mix thoroughly. You can even use your hands - squeezing and kneading to release the juice.

4. Prepare the dressing: combine salt, vinegar, sugar and vegetable oil, mix and heat slightly in a water bath until the sugar and salt dissolve. Cut the garlic into thin slices and add to 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 prepared marinade over the mixture of chopped vegetables, mix again and, covering the container with a lid, place in the refrigerator for a day.

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.

How to prepare cabbage, beet and carrot salad, step-by-step recipe with photos

To prepare a lean salad of raw cabbage, beets and carrots with onions, garlic and sunflower oil, you need to peel the beets, carrots, onions and garlic. Then chop the cabbage, grate the beets and carrots, chop the onion and garlic. Add salt, sugar, season with sunflower oil and mix everything.

And here’s how I prepare this simple raw vegetable salad.

First I peel the beets, then the carrots and rinse them under water. After that I peel the onions and garlic. Although the order can be any.

I grate the beets on a coarse grater, put them in a large bowl, pour over two tablespoons of sunflower oil and stir. I do this so that the beets do not color the rest of the vegetables too much.

I chop the cabbage with a knife on a cutting board into long thin strips.

I grate the carrots on a coarse grater into a separate plate.

I cut the onions into small cubes. I finely chop the garlic with a knife, although if desired, it can be squeezed out using a garlic press directly into the salad, but in salads I like to use finely chopped garlic.

I transfer all the prepared ingredients one by one into a bowl with the beets.

First I add shredded cabbage.

Next, grated carrots.

Then I put chopped onions and garlic, sprinkle everything with salt and sugar.

I add two more tablespoons of sunflower oil to the vegetables.

Calories: Not specified Cooking time: Not specified

Prepare a Korean salad of cabbage, carrots and beets at any time of the year, because it includes all the winter vegetables that are constantly in our kitchen. The main one is white cabbage. It plays a special role in this salad. This Korean dish is considered very healthy. Other ingredients in Korean salad are beets and carrots. We all know that Korean salads are very tasty. Besides, they are also useful. A feature of national Korean cuisine is the addition of various spices to salads. They are so widely represented in Korean cuisine that it is sometimes difficult to imagine what exactly is in a particular salad. All spices are natural and beneficial to the body. Spices that are most often added to Korean salads: monosodium glutamate (aji-no-moto), mustard, cloves, cardamom, coriander, ginger, sesame seeds, sesame oil, white, black, allspice, red pepper, soy sauce, garlic , salt. Vegetable oil is usually added to Korean salads hot, almost boiling. This usually happens at the end of cooking, when all the ingredients have already been mixed. It is better not to heat garlic so that it does not lose its true aroma and its taste does not change. Professional Korean chefs can cut all vegetables for salads into thin strips with a knife. For this we use a special grater for Korean carrots. You can use it to grate beets, carrots, radishes and other products. To prepare a Korean cabbage salad, we need a small list of ingredients: fresh vegetables, spices, and vegetable oil.

Ingredients:

— white cabbage – 500 grams; - beets - 1 pc.; — carrots – 1 pc.; — onion – 1 pc.; - vinegar 9% - 80 ml; – vegetable oil – 100 ml; - black pepper - a pinch; - garlic - 2-3 cloves; - ground coriander - 0.5 teaspoon; - sugar - 1 tbsp. spoon; - salt - 1-2 teaspoons (to taste).

Step-by-step recipe with photos:

Cut the cabbage into strips. Place in a deep bowl. Grate the carrots using a grater designed for Korean carrots. We try to make long straws. Mix carrots with cabbage. We clean the beets and grate them fresh on a Korean grater. Combine with vegetables in a bowl.

By the way, you can prepare it as a separate salad.

Mix all the ingredients of the Korean salad of cabbage, carrots and beets with salt, as if grinding them to make them softer.

Cut the onion into half rings. Sauté it in vegetable oil until it turns golden. Add sauteed sauce to cabbage with carrots and beets. All that remains is to add spices to our Korean salad of cabbage, carrots and beets. Then it will become fragrant and tasty. So, first of all, add granulated sugar. Next, sprinkle ground black pepper, coriander, and season with chopped garlic. Mix the contents of the bowl. Dress Korean vegetable salad with vinegar. But just pour it in gradually, taking a sample, so as not to spoil the taste of the salad. Acid should be in moderation. But everyone has their own. Some people like Korean salads more sour, others less so. Therefore, adjust the taste according to your preference. Mix our delicious aromatic Korean salad again and leave it to steep at room temperature for at least three hours. This vegetable dish will certainly please everyone who tastes it. After all, it contains a whole bouquet of tastes. The slightly spicy, sweet and sour taste will give you pleasure during your meal. And this Korean salad may become one of your favorites. This is how you can prepare an incredibly tasty Korean salad from the simplest and most affordable ingredients. It is very similar to those sold in the market. It is tasty, bright and healthy.

We also invite you to try

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 starving for vitamins, and at any other time of the year, an easy and quick-to-prepare salad of fresh cabbage, beets and carrots will give you vigor and ensure the supply of useful substances to all organs of the body. A salad containing beets, a natural cleanser, and cabbage, a source of ascorbic acid, will help fight various ailments associated with reduced immunity and toxin levels.

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

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

Carrots are rich in vitamins and provitamin A. When boiled, they are a greater source of antioxidants than when raw. 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 options for preparing this dish; the number of ingredients, as a rule, varies at the request of the cook, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots in combination with garlic will serve as a good immunomodulator, as garlic increases the overall benefit 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, more vitamins remain in foods that are not subject to heat treatment. Raw beets, carrots and cabbage are an excellent salad for people who care about their appearance. There is also an option for recipes for preparing such a salad with apples.

By the way, the combination of seaweed and beets in a salad, which can also be served on a holiday table, would be original. Carrots are also often added to it.

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

Onions are also often used as an ingredient in 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 would be an excellent option for dressing it, which will also add a piquant flavor to the dish.

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

Sometimes you can come across such an interesting recipe - salad of cabbage, beets and carrots with chips. In this case, the main ingredients are prepared, chopped and mixed first, and the chips are broken and added last, or served separately and mixed with the salad directly on individual plates. This method is practiced so that the chips do not lose their crispy, brittle consistency.

Beet salad – Alenka

The “Alenka” beet salad for the winter is crimson-pink, like the cheeks of the beautiful Alenka. All family members will like the sweet and sour taste so that the salad can be eaten not only with a side dish, but also simply put on bread. In addition to 4 kilograms of beets, the potion will require 1.5 kg of tomatoes, 0.5 kg of sweet pepper, and the same amount of carrots and onions. As additional ingredients, you should prepare 200 grams of garlic and 1 hot pepper. For dressing you need to take 200 grams of sugar and the same amount of vinegar, also 1.5 cups (150 grams) of vegetable oil, 60 g of salt. To boil the mixture you will need a 5-liter enamel pan. This beet salad for the winter without sterilization - this is its advantage of reduced preparation time.

Cooking steps:

Peel fresh beets and chop on a coarse grater.
Do the same procedure with carrots.
Halve the clean pepper and remove the core and seeds. Chop into small strips.
Cut the onion into small cubes.
Peel the tomatoes and garlic. Remove small seeds from red pepper. Place all three ingredients in a blender and grind.
Pour vegetable oil into a saucepan, place onion cubes and lightly fry. Add carrot and pepper strips, mix and fry everything together for 5 minutes.
Place the beets with the fried vegetables and simmer for 5 minutes.
Add remaining ingredients, including vinegar. According to the recipe, simmer for 45 minutes, stirring beet salad for the winter.
Divide the hot mixture into jars and immediately seal tightly with lids. Turn over and wrap in thick cloth. Wait until it cools down and put it in the usual position in the pantry.

Bon appetit!

On this topic:

Sun-dried tomatoes in the oven for the winter - recipes and tips

Jun 5, 2020

Cranberry jam for the winter - two simple recipes...

May 27, 2020

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Easy to cook!

So, how to prepare a salad from cabbage, beets and carrots?

Beets and carrots must be grated on a coarse or medium grater.
Chop the cabbage as finely as possible. To make it more soft, sprinkle with a small amount of salt and knead with your hands.
Grate the garlic on a fine grater or pass through a garlic press.
Combine all ingredients together, add vegetable oil, seasoning, soy sauce and mix everything thoroughly.
After the salad has steeped (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 holiday table. Indispensable for those who fast.

In winter, it is especially important to eat fresh vegetables so as not to deplete your vitamin reserves and avoid getting sick. In the middle zone, the most accessible and widespread vegetables are white cabbage, beets and carrots. They are used almost everywhere - in dressings for borscht, for main course, in salads. They are available to all people and, if prepared correctly, are surprisingly tasty. Today we’ll talk about how you can prepare a salad from fresh beets, carrots and cabbage, recipes. By adding different ingredients to such a vegetable snack, it is easy to achieve different tastes and please all family members.

Beet, carrot, cabbage salad - recipe 1

Ingredients: beets – 1 medium; carrots – 1 large; white cabbage – 400 g; onion – 1; garlic – 2 cloves; salt, sugar - 1 tbsp. l.; refined oil, apple cider vinegar (a couple of spoons).

First, you need to rinse all the vegetables thoroughly, and also remove the top layer from the root vegetables. Then we take out a large grater and chop the beets first. Place it in a large bowl or salad bowl and grease it with oil. This is always done so that its color pigment does not color all the other salad ingredients. Now grate fresh carrots and put them in a salad bowl. The next step is to chop the cabbage. Try to cut it as thin as possible, so it will look beautiful in the dish.

Now it's time to chop the onion. It is cut as finely as possible. Next, you can also chop the garlic using a knife. We send the slices to the salad bowl. Now you need to do the following - remember all the vegetables well with your hands, add salt to taste and remember again. Add sugar and vinegar to the salad bowl. If you are against vinegar, replace it with lemon juice. It will give sourness and a pleasant aroma. Add a little more vegetable oil to the salad bowl and stir the vegetables. To infuse, it is recommended to place the salad bowl in the refrigerator for a short time.

Carrot, beet, cabbage salad - recipe 2

Ingredients: fresh beets – 2 root vegetables (about 300 g); cabbage – 200 g; fresh carrots – 2 pcs.; garlic – 2 cloves; bulb; mayonnaise – 100 g; green onions – 100 g; salt – 1 tsp; sugar – 1 tbsp. l.

We begin the cooking process as usual - wash all the vegetables and peel the beets, carrots, onions and garlic. Now we need a grater, the most ordinary one, with large holes. Grate the carrots, separately the beets. Immediately grease the beet with a small amount of oil and stir. Then you can combine it with other products. Shred the cabbage into thin strips and knead with your hands. When it releases juice, you can transfer it to a salad bowl. Chop the garlic the way you like - through a press or with a knife.

Chop the onion and prepare a marinade for it. Take 30 ml of vinegar, the same amount of water, a pinch of salt and a teaspoon of sugar. Dissolve the bulk ingredients and place the sliced onions in a container with the marinade for 20 minutes. When the onion becomes sweet and sour and loses its bitterness, send it to the salad bowl. Mix all the chopped vegetables thoroughly, adding salt and sugar, then take mayonnaise and season our aromatic salad. Top the dish with chopped green onions.

Cabbage, beet, carrot salad - recipe 3

Ingredients

: raw beets – 1; cabbage – 200 g; carrot – 1; green apple – 1; kohlrabi – 1 fruit; linseed oil – 4 tbsp. l.; apple cider vinegar – 1 tbsp. l.

We peel all root vegetables and kohlrabi and wash them. Grind them using a coarse grater. Three beets separately and grease with some oil, then mix with the rest of the shavings. Finely chop the white cabbage and crush it with your hands and combine it with the salad. Rub the peeled apple last so that it does not have time to darken. Immediately sprinkle the salad with vinegar, mix and season with oil. You can decorate your vitamin salad with herbs by simply sprinkling it on top.

The benefits of salads with fresh beets, cabbage and carrots

Beets are considered a root vegetable that can cleanse and thin the blood and lymph. It has a beneficial effect on the cardiovascular system and digestion. This vegetable is recommended in any form for anyone who suffers from constipation. However, in its raw form, beets are hard on the intestines. If you have been diagnosed with diseases of the stomach or intestines, consult your doctor about whether it is possible to eat raw beets in your case.

Carrots are a source of vitamin A; when consumed regularly, visual acuity increases and immunity is strengthened. Carrots also have laxative properties. If you include dishes such as salad with fresh beets, carrots and cabbage in your menu, you will never experience constipation.

Cabbage - it contains B vitamins, vitamin C in a modified form, potassium, phosphorus, manganese and other beneficial substances. If you have high acidity, it is better to avoid salads with raw cabbage, especially if they have lemon juice or vinegar added to them. If you have flatulence, you should also not eat fresh cabbage; when it is digested, a lot of gases are formed in the intestines.

Salads from fresh vegetables are very healthy and necessary in the diet if you do not have any diseases of the internal organs. If they are, your doctor will most likely recommend that you eat vegetables that are heat-treated; they are easier to digest and do not irritate the mucous membranes of the intestines and stomach.

Do you like juicy sweet and sour salads made from fresh vegetables? Be sure to appreciate the taste of those presented to you today. They are worthy of attention because they are healthy, easy to prepare, and the ingredients for their preparation are always available in every home.

Vegetable salads are very beneficial for our body. It is advisable to eat them all year round, because they supply the body with essential vitamins and stimulate the appetite. Let's look at recipes with cabbage and you will be surprised how tasty, juicy and aromatic they turn out.

Cabbage salad with beets

Ingredients:

beets – 2 pcs.;
cabbage – 500 g;
carrots – 1 pc.

Preparation

We clean and chop all the vegetables into thin strips, or grate them on a Korean grater. Next we move on to preparing the dressing. To do this, wash and chop the greens, peel and finely chop the garlic. Add butter, lemon juice, seasoning, spices to taste and mix everything well. Place all the vegetables in a salad bowl, pour over the dressing and mix. Now we put the prepared beet salad with cabbage and carrots in the refrigerator so that it soaks in and becomes even tastier.

Beet, apple and cabbage salad

Ingredients:

bell pepper – 1 pc.;
white cabbage – 300 g;
celery root – 70 g;
apple cider vinegar – 1 tbsp. spoon;
sour apples – 2 pcs.;
olive oil – 4 tbsp. spoons;
zira – 2 teaspoons;
pickled cucumbers – 2 pcs.;
green onions – 1 bunch;
beets – 1 pc.;
seedless raisins – 50 g;
carrots – 1 pc.

Preparation

Peel the beets, celery root and carrots and grate them together with the apples on a coarse grater. We wash the green onion. Finely chop the cabbage, removing the bad outer leaves. cut into cubes and green onions into rings. Place the raisins in hot water for 10 minutes. Fry the cumin seeds for 2-3 minutes in a dry frying pan, then transfer to a small bowl and whisk with olive oil, salt, vinegar and pepper. Now combine all the salad ingredients in a large bowl, pour over the dressing and mix.

Salad with carrots, beets, meat and cabbage

Ingredients:

Preparation

So, take lean beef or a piece of veal, wash and boil. Then cool and cut into strips. Boil the beets, peel and grate on a coarse grater. Finely chop the fresh cabbage into strips, add salt and mash it a little with your hands until the juice releases. Peel the apples and chop them on a coarse grater. Then we transfer all the prepared products into a salad bowl, mix, season with mayonnaise and sprinkle lightly with lemon juice.

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

No one will argue if we say that cabbage, carrots and beets are some of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits produce excellent harvests in our latitudes, they also contain remarkable benefits.

With curd mousse

This dish will seem strange and very unusual to you at first, but once you try it, you will regret not having done it earlier. It's very simple and incredibly tasty. Start cooking right now, because the beets still need to be pickled.

Grocery list:

2 medium-sized beets;
2-3 grams of ground red paprika (sweet);
2 grams of ground rosemary;
1 sprig of fresh mint;
15 ml mustard;
30 ml vegetable oil;
200 grams of cottage cheese;
1 clove of garlic;
15 grams of walnuts;
3 leaves of white cabbage;
5 baguette slices.

Assembling the salad:

Wash the beets and boil until soft.
Remove the soft beets from the water and cool. Then peel it and cut it into cubes or rings.
Wash the mint and chop finely.
Place paprika, mint, rosemary, mustard, and oil in a small bowl. Add pepper and salt, mix well.
Place the beets in the resulting marinade and mix well. Leave for at least ten hours – a day.
Place the finished beets on a large sieve.
Let the oil drain from the pickled beets.
Peel the garlic and put it through a press.
Blend the cottage cheese with a blender or rub through a sieve so that it acquires a creamy texture. Add a little oil from the beets and garlic to the cottage cheese and mix well.
Dry the nuts in a dry frying pan until golden brown, and then chop them very finely with a knife.
Shred the cabbage.
Toast the baguette in a dry frying pan.
Now place the salad in layers in a cooking ring, starting with the curd mousse.
Then a layer of pickled beets, cabbage and curd cream again. Fill the ring all the way to the top, ending with the beets.
Garnish the salad with chopped nuts.
Serve the dish with pieces of baguette.
Remove the ring just before serving.

Cabbage salad with carrots and beets is a great option for both dinner and lunch. Some options are even suitable for breakfast. Try to prepare all five recipes for cabbage, beetroot, carrot salad, and you will see how many flavors you have not yet discovered. And believe me, there is more to come!

Beet, carrot, cabbage salad - recipe 1

Ingredients: beets – 1 medium; carrots – 1 large; white cabbage – 400 g; onion – 1; garlic – 2 cloves; salt, sugar - 1 tbsp. l.; refined oil, apple cider vinegar (a couple of spoons).

Carrot, beet, cabbage salad - recipe 2

Cabbage, beet, carrot salad - recipe 3

Ingredients

: raw beets – 1; cabbage – 200 g; carrot – 1; green apple – 1; kohlrabi – 1 fruit; linseed oil – 4 tbsp. l.; apple cider vinegar – 1 tbsp. l.

The benefits of salads with fresh beets, cabbage and carrots

Cabbage salad with beets

Ingredients:

beets – 2 pcs.;
cabbage – 500 g;
carrots – 1 pc.

Preparation

Beet, apple and cabbage salad

Ingredients:

bell pepper – 1 pc.;
white cabbage – 300 g;
celery root – 70 g;
apple cider vinegar – 1 tbsp. spoon;
sour apples – 2 pcs.;
olive oil – 4 tbsp. spoons;
zira – 2 teaspoons;
pickled cucumbers – 2 pcs.;
green onions – 1 bunch;
beets – 1 pc.;
seedless raisins – 50 g;
carrots – 1 pc.

Preparation

Healthy beets

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

Carrots and beets are included in many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot soup, 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 recipes from beetroot and carrots there are in the world, but among them, fresh and canned salads from cabbage and colored root vegetables remain traditional for us.

“Brush” salad from beets and cabbage

Ingredients

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

Preparation

Containing beets, cabbage and carrots, it is an excellent option for cleansing the body of toxins, and also acts as an excellent complex of vitamins. Carrots and other raw ingredients are a pure source of dietary fiber and fiber, which promotes digestion and accelerates metabolic processes. It is very easy to prepare.

Vegetables peeled from skins and withered leaves: carrots, beets and cabbage, chopped and grated.
Add the cabbage and press with your hands to soften it slightly.
Season the beets with unrefined sunflower or olive oil (2 tbsp) and mix well so that each straw is covered with an oil layer. This will prevent the remaining ingredients from turning ruby.
Now you can mix all the ingredients, add salt and pepper to taste. 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 promote digestion;
Pomegranate seeds will complement the treat with vitamin C and iron, and also give the snack a pleasant sour-tart taste;
Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
There is also a sweet and sour version of this salad, where granulated sugar (1-2 tsp) is also added for dressing along with oil, lemon juice and a pinch of salt.

Cabbage salad with beets

For salad with beets and cabbage you need:

2 beets;
1 medium sized onion;
5-6 mushrooms (dried);
15 grams of horseradish;
60 ml vegetable oil;
100 grams of cabbage;
1/2 bunch of fresh parsley.

Beetroot and cabbage salad:

First of all, you need to tackle the longest and most necessary process - boiling the beets. To do this, wash it and fill it with water in a saucepan. Place on the stove for at least an hour.
After an hour, check the beets for softness and if they are already cooked, you can drain the water and cool the root vegetable.
Peel the cooled beets and chop them using a grater.
Peel the onion and cut off the stalk (tip with roots). Wash the onion head and then chop it into small cubes.
Heat a frying pan with oil and fry the chopped onion until golden brown.
Soak the mushrooms for four hours.
After the time has passed, boil them until fully cooked, cool and then cut into strips.
Wash the parsley and tear the greens from the branches. Finely chop only it. We don't need twigs.
Peel and grate the horseradish.
Remove the top leaves from the cabbage and finely chop the rest.
Place cabbage, beets, onions, mushrooms, horseradish and parsley in a salad bowl.
Season the salad with vegetable oil and spices to taste. Bon appetit!

Tip: instead of boiled dried mushrooms, you can use fresh ones. Peel the caps and stems, and then cut them into strips or slices. Fry them in vegetable oil until the liquid evaporates and then for another five minutes. Add cooled mushrooms to the salad.

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and remained there forever, because they are so tasty. Any housewife can prepare classic Korean carrots at home if she has some seasoning. And if you make the dressing yourself, and add cabbage and beetroot to the traditional orange root vegetable, then you won’t be taken by the ears from such a salad.

Ingredients

A small forkful of cabbage – 500 g;
Beetroot – 1 root vegetable;
Carrots – 120 g;
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;
Granulated sugar – 20 g;
Table salt – 1.5 tsp.

Making beet and cabbage salad

Chop the prepared, washed and peeled vegetables. Grate carrots and beets for a Korean salad, and use a shredder to turn the cabbage into smooth and thin strips.
Now in a large, wide-bottomed container, mix all the vegetables together with salt, slightly pressing the slices so that the salt saturates the cabbage and root vegetables well. Leave the half-finished salad to brew for 15-20 minutes.
Meanwhile, chop the onion into thin rings and fry in oil until translucent and lightly golden. Mix the finished frying with the salted vegetables.
Now mix the salad with the rest of the ingredients as an aromatic dressing mixture: add sugar, then pepper, coriander and pressed garlic.

Pour in the vinegar and oil and mix everything thoroughly again. The salad in this form should marinate in the refrigerator for about 2-3 hours.

Cabbage and beet salad

You can use beef or veal tongue to make this salad. The first one is larger in size and, accordingly, takes longer to prepare. The second one will be more tender. Add lettuce, capers and a delicious dressing.

For beet and cabbage salad you need:

1 language;
1 apple;
1 beet;
100 grams of white cabbage;
50 grams of carrots;
60 ml mayonnaise;
15 ml mustard;
5 ml lemon juice.

Cabbage salad with beets:

Preheat the oven to 180 degrees.
Wash the tongue and place it in a saucepan with enough water. Place on the stove until fully cooked. You can add spices to the water to taste.
This product needs to be cooked depending on its size. If the tongue is beef, then from two to four hours. If the tongue is veal, then up to two hours. The tongue can be cooked faster if you cut it into pieces, but this will make it more difficult to peel.
Remove the finished tongue from the boiling broth and sharply lower it into cold water for two minutes.
After two minutes, pull the skin off your tongue like a stocking.
Cool the meat and cut into strips.
Wash and tear the lettuce leaves.
Remove the top leaves of the cabbage and discard. Chop the remaining leaves into strips.
Wash and peel the beets. Bake for twenty minutes.
Grind the cooled beets on a coarse grater.
Wash the cucumber, peel and cut into strips. Place in a colander and sprinkle with salt.
Leave for half an hour. After half an hour, squeeze out.
Peel and cut the apples into strips, sprinkle with citrus juice.
Combine apples, tongue, cabbage, cucumbers and beets.
Grate the carrots and add to the rest of the ingredients.
Mix mustard, mayonnaise, add pepper and salt. Mix.
Season the combined ingredients with the sauce.
Place on a plate, garnish and serve.

An equally satisfying and healthy option would be cabbage salad with smoked sausage. You will find its recipe on our website.

Salad “Goat in the garden”

This type of treat is guaranteed to become the main object of admiration just for its appearance. And after tasting this masterpiece, you will definitely have more fans of your cuisine.

Ingredients

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

Homemade “Kozlik”

All components of this salad are used without heat treatment, which makes this appetizer a storehouse of useful substances. And thanks to this, this salad is prepared very quickly.
All components should be crushed into strips. Shred cabbage, shred potatoes on a coarse grater, hand-cut cucumber and sausage into thin slices, and peel beets and carrots using a Korean grater.
Potatoes are the only component that requires pre-cooking. But you don’t need to boil it, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, place the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish, place a mound of sausage in the center; along the edges, in the shape of a seven-flowered flower, we place other components in heaps with petals, which should first be seasoned with a little salt and pepper. It turns out to be a very bright, healthy and creative salad. Squeeze mayonnaise over the inner sausage circle.