Vinaigrette with cabbage - the most delicious recipes

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Vinaigrette with fresh cabbage is not prepared very often. It is usually prepared with sauerkraut or pickled cabbage. They give the dish a characteristic, familiar sourness. Without it, the dish will turn into another snack.

You can add a touch of piquancy to the vinaigrette using pickled or pickled cucumbers, soaked or sour fresh apples, pickled mushrooms, lemon juice, and vinegar.

Please note that the thinner the fresh cabbage is chopped, the tastier the vinaigrette. To make the cabbage more juicy and tasty, it is advisable to salt it, squeeze it with your palms, and let it sit.

When boiling beets, add a little vinegar to the water. Its beautiful bright color will remain. Use healthier vinegar - wine or apple cider vinegar instead of regular vinegar. Mix vinegar with vegetable oil for dressing and do not use sour cream or mayonnaise.

Fresh cabbage contains many useful vitamins, microelements, and macroelements.

Especially useful is young cabbage, which should be used to prepare vinaigrette in the spring.

Healthier vegetables are baked, steamed in the microwave (vegetables taste better and cook much faster). Cut them into cubes of the same size. The vinaigrette will look great.

It can be a cold appetizer or used as a side dish for fish and meat dishes.

Step-by-step recipe for Vinaigrette with photos

How to make a vinaigrette with fresh cabbage - 15 varieties

Vinaigrette with pickled cucumbers added to fresh cabbage - ideal for gourmets and Lent
Vinaigrette with fresh cabbage and fresh cucumber - summer, light, healthy
Vinaigrette with fresh cabbage and raw beets
Vinaigrette with red cabbage - especially healthy, more satisfying, has a refined appearance and a richer color
Vinaigrette with fresh cabbage and herring - a change from a familiar dish
Unusual vinaigrette for the holiday table
Vinaigrette with cabbage, red onion and wine vinegar - the taste of the dish is not quite ordinary
Vinaigrette of raw vegetables with vinegar and spices
Delicious salad with cabbage, beets and bell peppers
Chinese cabbage vinaigrette with vinegar and ham - a hearty dish
Vinaigrette with cabbage and mustard, vinegar and water dressing
Salad vinaigrette “Metelka”
Vinaigrette with fresh cabbage - perfect for summer, easy for dietary and vegetarian meals
You can decorate the vinaigrette with lemon slices
Korean vinaigrette

Vinaigrette with herring - a classic step-by-step recipe

And another version of vinaigrette - with herring. It turns out unusual, but very tasty. In this case, it is best to take lightly salted and fatty herring.

In conclusion, I wanted to ask - how do you prepare vinaigrette? Do you prefer it with or without cabbage? Have you made a vinaigrette with herring before? What refueling options do you use? I will be glad to see your comments.

Vinaigrette is a popular Russian salad with a French name (“vinaigre” means “vinegar”). Moreover, this popular sympathy has not subsided for many years, turning it into one of the most favorite winter dishes. Vinaigrette is both a light and healthy snack, the latter due to its vegetable composition.

Vinaigrette with pickled cucumbers added to fresh cabbage - ideal for gourmets and Lent

The dish is spicy, with a sour taste, low in calories.

Ingredients:

Fresh cabbage – 300 g
Potatoes – 500 g
Beets and carrots – 150 g each
Pickled cucumbers – 250 g
Onion - 150 g
Vegetable oil - 50 ml.
Lemon – 1 pc.

Preparation:

Chop the cabbage as finely as possible, boil the vegetables without peeling. After cooling and peeling, cut the vegetables into cubes, cucumbers into small pieces, and onions into quarters of rings.

Place all the chopped vegetables except beets and onions in a bowl.

Squeeze the juice from the lemon and pour it over the onions.

Soak the chopped onion in lemon juice for about 20 minutes. It will be especially tasty.

Transfer the onion pieces to the vegetables, add lemon juice, oil, and stir the mixture.

Pour 2 teaspoons of oil into the chopped beets and add to the rest of the vegetables.

Stir the vinaigrette and garnish with herbs. The dish differs little from the usual one, but the taste of the vinaigrette is completely different.

Process description

Pre-washed vegetables are boiled until tender, cooled to room temperature and peeled. Carrots, potatoes, beets and celery prepared in this way are cut into small cubes.

Since we are making the vinaigrette without cabbage, pickles will be used instead. They are squeezed out of the brine and crushed. Pre-washed and peeled onions are cut into small pieces and placed in a clean container. At the final stage, all ingredients are combined in one container, salt, pepper and mixed thoroughly. The finished salad is seasoned with vegetable oil and served.

Vinaigrette with fresh cabbage and fresh cucumber - summer, light, healthy

The vinaigrette is rich in vitamins, low in calories, but quite filling.

Ingredients:

Fresh cabbage and beets – 200 g each
Fresh cucumber, green apple – 200 g each
Potatoes – 300 g
Carrots, green onions and peas (canned) - 100 g each
Vegetable oil – 40 ml
Lemon juice – 30 ml.
Salt, pepper - to taste.

Preparation:

Boil carrots, beets, potatoes, peel and cut into small cubes. To preserve the color of vegetables, it is advisable to pour a small amount of vegetable oil over the beets. Add chopped potatoes and carrots.

Chop the cabbage, cut the cucumbers and apple pulp into cubes. Add to boiled vegetables. Drain the green peas, add to the vinaigrette and stir.

Add pepper, salt to a mixture of lemon juice and oil and pour over the vegetables with peas and apples. Garnish the vinaigrette with herbs and lemon slices.

Vinaigrette with sauerkraut and green peas

A tasty and simple summer salad option, time-tested.

Basic ingredients:

onion – 100 gr;
beets – 0.6 kg;
lemon juice – 50 g;
potatoes – 0.6 kg;
fresh dill – 40 g;
tin of peas (400 g);
carrots – 0.4 kg;
a pinch of black pepper;
sauerkraut – 300 g;
salt to taste;
olive oil – 30 ml.

How to make a vinaigrette with sauerkraut and peas:

Wash the vegetables, and in separate pans, cook the potatoes, carrots and beets until soft, without peeling them.
Wait for the cooked root vegetables to cool. Now we clean them and chop them into equal cubes.
Finely chop the washed dill and onion.
Place all the chopped products in a salad bowl, pour the peas out of the jar. In this case, first drain all the liquid.
All that remains is to chop the sauerkraut, add oil, lemon juice, pepper and salt.
Mix the ingredients and serve, for example, with a delicious portion of potatoes.

Vinaigrette with fresh cabbage and raw beets

Try making an unusual, flavorful vinaigrette with fresh cabbage and raw beets. It also turns out very tasty because coriander is added to it. This is a very vitamin and healthy dish.

Ingredients:

Cabbage - 150 g
Onion - 30 g
Beetroot – 100 g
Carrots – 40 g
Coriander - a pinch
Oil grows. — 20 ml

Preparation:

Chop the cabbage into a bowl, cut the onion into half rings and add it to the cabbage. Then shake your hands well.

Grate raw beets and carrots and add to the cabbage.

Sprinkle the coriander over the vinaigrette and mix well.

Season the vinaigrette with oil.

To make your vinaigrette even more unusual and aromatic, you can season it with aromatic sunflower oil or your favorite mayonnaise with some additives.

Vinaigrette with fresh cabbage and herring - a change from a familiar dish

Green beans and lightly salted herring are uncommon vinaigrette ingredients.

They are the ones who bring unusualness to the classic vinaigrette.

Ingredients:

Fresh cabbage - 400 g
Potatoes, pickles (small) - 3 pcs.
Carrots, beets, onions - 1 pc.
Green beans – 150 g
Vegetable oil - 80 g
Vinegar 6% - 2 tsp.
Lightly salted herring, salt, sugar - to taste

Preparation:

Boil beets, carrots, potatoes, peel and cut into small cubes. Place the beets in a bowl and add a tablespoon of oil and stir. Add boiled vegetables and cucumbers, cut into similar cubes.

Pour boiling water over green beans and simmer for about 15 minutes. Drain, cover with cold water and soak for 10 minutes. Chop the beans, add to the vegetables along with the onion, which is cut into half rings.

Finely chop the cabbage, add salt, press with your palms until the juice releases - it will become more tender and softer. Add cabbage, sugar, salt, vinegar and oil to vegetables.

Peel the salted herring, remove the bones, cut into pieces. Add it to the vinaigrette and mix the salad well. You can add mustard beans.

Old Russian version

It should be noted that this snack was especially popular with our ancestors. At the end of the 19th century, it was served in many metropolitan restaurants. The products needed to prepare such a dish can be purchased at any modern supermarket. To make a tasty and healthy vinaigrette without sauerkraut, your kitchen should have:

100 grams of pickled mushrooms.
Two large beets.
50 grams of capers.
Three pickled cucumbers.
100 grams of white, uncanned beans.
Four medium potatoes.
100 grams of pike perch fillet.
Half a glass of 3% vinegar.
100 grams of fresh white cabbage.

Additionally, you will need a teaspoon of ready-made mustard, a little vegetable oil, pepper and salt. The amount of the last two components depends on the taste preferences of the cook and his family members.

Boil beets, potatoes and beans until tender. Pour boiling water over pre-shredded cabbage and leave aside. After it has cooled and softened, place it in a colander and gently squeeze it out.

Boiled and peeled vegetables, mushrooms and cucumbers are cut into small pieces and combined in one bowl. Beans, cabbage, capers and pre-fried pike perch fillets are also sent there. After this, the salad is poured with sauce and served. To make the dressing, add salt, pepper and mustard to a saucepan filled with a small amount of water. Then slowly pour vegetable oil into the resulting solution, remembering to constantly stir the contents of the dish. At the very end, the resulting emulsion is diluted with vinegar.

Unusual vinaigrette for the holiday table

Try to prepare an unusual vinaigrette using an unusual recipe - it is very rich in vitamins, aromatic and incredibly tasty. The finished vinaigrette can be decorated with green peas or corn, or sprinkled with flaxseed or sesame seeds.

Ingredients:

Beets and carrots - 1 pc.
Cabbage - 1/4 head
Garlic - 1 tooth.
Onion – ½ pc.
Soy sauce, balsamic (apple) vinegar
Green. peas - for decoration
Salt – 1/3 tsp.
Sugar – 1 tsp.
Coriander - 1/2 tsp.

Preparation:

Chop the cabbage, place in a salad bowl, sprinkle with salt and sugar. Crush the cabbage with your hands so that it releases its juice.

Finely chop the onion and fry in oil.

Grate the carrots and place in a salad bowl.

Sprinkle the salad with coriander and add crushed garlic.

Add the fried onions to the salad bowl straight from the frying pan.

Add soy sauce and balsamic (apple) vinegar to salads and stir well.

Boil and grate the beets, add to the salad bowl, pepper and stir.

Unusual vinaigrette: recipe without cabbage

It should be noted that a non-standard set of ingredients will be used to prepare this salad. Therefore, before starting the process, be sure to conduct an audit of your own kitchen and, if necessary, purchase missing products. Your arsenal should include:

One beet.
Two carrots.
One apple.
60 grams of pickled milk mushrooms.
One cucumber.
Four potatoes.
One onion.

To ensure that the vinaigrette you make without cabbage does not turn out bland and tasteless, you must add salt and three tablespoons of vegetable oil to the above list.

Vinaigrette with cabbage, red onion and wine vinegar - the taste of the dish is not quite ordinary

Wine vinegar gives the dish an unusual taste. Red onion adds a spicy kick. Very tasty pickled onions.

Ingredients:

Fresh cabbage – 250 g
Red onion, beets, carrots - 1 pc.
Potatoes - 2.5 kg.
Pickled cucumbers (small) - 4 pcs.
Green peas (canned) - 250 g
Sunflower oil - 4 tbsp. spoons
Red wine vinegar 6% - 2 tsp.
Salt, pepper - to taste

Preparation:

Boil the vegetables, peel and cut into small cubes.

Finely chop the onion, marinate in wine vinegar for about thirty minutes.

Finely chop the cabbage and cucumbers. Salt the cabbage and mash it with your hands.

Place vegetables and green peas in a salad bowl. Add salt and pepper to the vinaigrette, add oil and mix the ingredients. Garnish the vinaigrette with chopped herbs or their sprigs.

Vinaigrette classic recipe with cabbage

The availability and low cost of all ingredients makes it possible to prepare this amazingly tasty vinaigrette salad every day. A great way to saturate your body with vitamins and treat yourself once again to a wonderful dish.

Cabbage vinaigrette recipe includes:

1 beet;
1 carrot;
2 potatoes;
200 gr. sauerkraut;
2 pickled cucumbers;
300 gr. canned beans;
50 gr. oils

Vinaigrette salad recipe:

Wash and boil beets, carrots and potatoes. Then cool, peel and cut into cubes.
Squeeze the excess brine from the cabbage with your hands and shorten the strips slightly.
Place the beans in a colander and wait until the excess liquid drains.
Cut the cucumbers into pieces.
Pour all ingredients into a salad bowl, add oil and mix.

Advice: if you don’t have beans, you shouldn’t refuse to prepare such a delicious dish. It can be replaced with peas and even corn. With peas, the “Vinaigrette” will turn out a little more sour, but with corn, on the contrary, it will take on a sweetish tint.

Vinaigrette of raw vegetables with vinegar and spices

The dish is prepared with spices that transform it beyond recognition. A fragrant vitamin miracle is created.

Ingredients:

Fresh cabbage - 500 g
Carrots and beets - 2 pcs.
Olive oil - to taste
Suluguni cheese – 100 g
Garlic - 3 cloves
Salt, cardamom, cumin, parsley - to taste
Apple cider vinegar - 2 tbsp. l.

Preparation:

Peel the carrots and beets, grate coarsely. Chop the cabbage, chop the garlic and herbs, finely chop the cheese. Combine all ingredients, season with vinegar and oil.

The dish will taste better if it sits in the refrigerator for half an hour.

How to make vinaigrette with herring

Adding herring to it will help make the usual vinaigrette more satisfying, nutritious and original. You can diversify the dish by adding fresh or soaked apples, cranberries, canned beans, and crackers.

You will need the following products (potatoes, carrots and beets remain unchanged components of the vinaigrette):

salted herring fillet – 1 pc.;
150-200 g sauerkraut;
1 small onion;
salt, spices and herbs to taste;
vegetable oil for dressing.

Preparation procedure:

Boil potatoes, carrots and beets. If you want to protect the pan from staining, you can put the beets in a plastic bag, tie it on top and cook directly in it.
While the vegetables reach the required softness, peel the herring from skin and bones and cut the fillets into small cubes. Milk and caviar can also be added to the salad, they will become its highlight.
Peel the onions, wash them and chop them into cubes or half rings. You can remove its bitterness by pouring boiling water over it before adding it to the salad.
To the beets add peeled and diced boiled vegetables, as well as sauerkraut.
Add salt and spices to the salad, mix everything thoroughly, season with vegetable or olive oil.
Decorate the salad with a slice of apple and herbs.

Have you tried vinaigrette with sprat? No?! Then you have a great opportunity to surprise yourself and your guests!

During the reign of Peter the Great, vinaigrette as a salad was not known. People ate foods without stirring. Only a few years later, in France, cooks decided to mix a set of vegetables, and this is how this dish appeared. Different products are added to the recipe and everyone chooses for themselves how to prepare a regular vinaigrette.

Delicious salad with cabbage, beets and bell peppers

Prepare yourself a light vitamin salad with fresh cabbage, beets and sweet peppers. It cooks very quickly, turns out very tasty and contains a lot of vitamins.

Ingredients:

Cabbage - 0.5 kg
Onion – ½ pc.
Beetroot – 200 g
Pepper – 1 pc.
Grows. oil - 50 ml
Garlic - 1 tooth.
Greens (kizna, dill and parsley) – you can use any
Salt – ½ tbsp.
Sugar - 2 tbsp.
Vinegar 4% - 2 tbsp.

Preparation:

Boil the beets and chop all the vegetables into strips and place them in a salad bowl.

Add crushed garlic, chopped herbs, salt, sugar, vinegar - and mix everything well.

Season the vinaigrette with oil and let it sit for half an hour.

Vinaigrette without cabbage with pickled mushrooms

Compound:

carrots – 0.2 kg;
potatoes – 0.2 kg;
beets – 0.2 kg;
green onions – 100 g;
pickled cucumbers – 100 g;
pickled honey mushrooms or other mushrooms – 150 g;
table mustard – 5 ml;
vegetable oil – 50 ml.

Cooking method:

Peel the carrots, potatoes and beets boiled in their jackets and cut into small cubes.
Chop the gherkins with a knife.
Finely chop the green onions.
Mix butter with mustard.
Pour a spoonful of oil into the beets and stir.
Combine the remaining vegetables together and season with the remaining oil.
Add beets and mushrooms to them, stir.

The vinaigrette prepared according to this recipe has a distinctly piquant taste. It will appeal to lovers of spicy snacks, as well as those who are partial to mushrooms.

Chinese cabbage vinaigrette with vinegar and ham - a hearty dish

The dish becomes even richer with the addition of ham.

Ingredients:

Raw Chinese cabbage – 250 g
Potatoes - 1 kg.
Carrots - 1 pc.
Low-fat ham - 200 g
Walnut – 80 g
Olive oil - 2 tbsp. l.
Salt, apple cider vinegar - to taste

Preparation:

Open the potatoes and carrots, cut into small cubes.

Chop the Chinese cabbage and nuts with a sharp knife, cut the ham into long strips.

Mix the ingredients, add salt, vinegar and oil. The vinaigrette is delicious, satisfying and ready.

Vinaigrette with cabbage and mustard, vinegar and water dressing

The dish does not contain the usual carrots and peas, but there are two types of cabbage and mushrooms. Unusual dressing containing mustard. Beans add richness to the dish.

Ingredients:

Raw red cabbage - 100 g
Sauerkraut - 4 tbsp. l.
Beans (canned) - 50 g
Potatoes, beets, pickled cucumbers - 1 pc.
Salted mushrooms, salt, herbs - to taste
Apple vinegar - 1.5 tbsp.
Mustard - 1 tsp.

Preparation:

Shred fresh cabbage, add a little salt and crush with your hands.

Cut the beets, potatoes, mushrooms, cucumbers into small pieces, add salt to taste and mix.

Mix fresh and sauerkraut and add to vegetables and mushrooms.

Mix mustard with mashed beans, add vinegar and a little liquid from the beans.

Season with vinaigrette sauce. It goes well with vegetables. The vinaigrette is ready.

Delicious and satisfying salad with beans

A rich vinaigrette with high energy value of legumes is a dish of balanced nutrition.

Grocery list:

one onion;
potatoes – 200 gr;
cabbage – 0.2 kg;
beans – 150 gr;
sunflower oil – 30 ml;
beets – 0.2 kg;
pickled cucumbers – 200 gr.

How to make a vinaigrette with beans and sauerkraut:

Cook all the vegetables until they soften.
Place beets, chopped into cubes, into a salad bowl.
Chop the boiled and peeled potato tubers into squares.
Finely chop the processed onion and place in a salad bowl.
Combine all the vegetables in one bowl and add white beans. You can either buy it in a store in canned form, or boil it at home and add it to a salad.
All that remains is to add sauerkraut and vegetable oil.
Mix and serve cold. Bon appetit!

Salad vinaigrette “Metelka”

Prepare yourself a very light and healthy salad from raw vegetables in 5 minutes - it is very beneficial for the body, it contains a lot of fresh fiber and vitamins.

Ingredients:

Cabbage - 300 g
Beetroot - 1 pc.
Carrots - 2 pcs.
Grows. oil, salt and black pepper

Preparation:

Chop or grate raw vegetables and mix everything.

Squeeze the garlic, salt, pepper and add oil - stir well.

Let the salad sit for 15 minutes. in a refrigerator.

Vinaigrette with fresh cabbage - perfect for summer, easy for dietary and vegetarian meals

The dish is lean. The sourness characteristic of all vinaigrettes is given by lime or lemon.

Ingredients:

Fresh cabbage - 400 g
Carrots, beets, onions - 1 pc.
Potatoes - 3 pcs.
Boiled beans - 0.5 cups
Olive oil - 3 tbsp. l.
Lime - 0.5 fruits
Salt - to taste

Preparation:

Boil all the vegetables. Shred the cabbage, add salt, and use your hands to release the juice. Cut vegetables and onions into small cubes.

Pour olive oil over the beets and stir. Then add to the rest of the vegetables. This ensures that the vegetables’ own colors are preserved when mixed.

Place the cabbage in a deep bowl, add the remaining ingredients and stir. Squeeze the juice from the lime and mix the vinaigrette thoroughly.

You can decorate the vinaigrette with lemon slices

Vinaigrette with fresh cabbage and pickled beets is one of the simplest recipes

The vinaigrette is prepared especially quickly when using pickled beets from stock.

Ingredients:

Fresh white cabbage – 200 g
Potatoes – 300 g
Carrots – 200 g
Green peas (canned) – 3 tbsp. l.
Pickled beets (from a 0.5 liter jar)
Onion – 1 pc.
Vegetable oil, salt - to taste

Preparation:

Chop the cabbage, add salt, rub with your hands and leave for half an hour to release the juice and improve the taste.

Boil carrots and potatoes in their skins. After cooling, peel them and cut them into small cubes. Cut the onion into thin half rings, pickled beets into small pieces.

Place all vegetables in a bowl, add green peas, draining the liquid from the jar. Mix the whole mixture and add salt to taste.

Season the mixture with vegetable oil. You can decorate the vinaigrette with green peas or herbs on top.