We all know the well-known and many favorite vitamin cabbage salad in America proudly styled “Cole slaw” (shredded cabbage). In the classic version, it is prepared from shredded white cabbage with the addition of various vegetables, herbs and fruits (apples, celery, carrots, cucumbers, onions), and dressed with a mixture of sour cream and mayonnaise. Often, such a salad can be seen in American fast-food establishments, and it is, without exaggeration, the most healthy dish on the menu of fast food restaurants. Today I want to share with you a recipe for a salad with cabbage, cooked based on “Cole slaw”, which I will illustrate with my step-by-step photos. This light vitamin salad perfectly copes with the role of a juicy garnish for grilled or baked meat or fish, can be a light snack at lunchtime at work or at home. By adding different ingredients to the salad, you can change its taste beyond recognition: sweet and sour green apples will give it freshness, ginger or hot chili will add zest to it, and natural yogurt, taken instead of mayonnaise, will make this dish a record healthy and low-calorie.
In the photo: ingredients for making salad with cabbage:
- Fresh white cabbage - 200-250 g
- Fresh cucumber - 2 pcs. medium size
- Bright juicy carrots - 1 pc. medium size
- Onions (red or white) - half of an average bulb
- Dill (you can take parsley or other greens) - a small bunch
- Sour cream - 2 tbsp. l
- Apple cider vinegar (you can also take table vinegar) - 0.5 tbsp. l
- Salt - a small pinch
- Sugar - 1 tsp.
- Pepper - a small pinch
Recipe for making salad with cabbage (with photo):
White cabbage chop as thin as possible with a knife or a special shredder. Connoisseurs of mild taste can replace the traditional white cabbage for this salad with a more tender Peking cabbage.
Pour chopped cabbage into a deep bowl, add vinegar, salt, sugar and pepper. Thoroughly mash the cabbage with your hands so that it runs out the juice, and let it stand for 10-15 minutes. To make the salad taste richer, it is better to use apple or white wine vinegar, because table vinegar more aggressive.
Peel the carrots and grate them on a coarse grater or grater for Korean salads. Ideally, use juicy carrots to make this salad. The old carrot, of course, is also suitable, as long as it is sweet, bright and not dry.
Cut cucumbers into thin sticks or straws. Before cutting cucumbers, be sure to check them out for bitterness. If vegetables are slightly bitter, then it is better to peel them and only after that chop.
Chop the onion finely with a knife. If desired, you can slightly modify our salad recipe with cabbage and take not onions, as shown in the photo, but green. In this case, the salad will turn out spring-like fresh and fragrant.
Dill wash and chop.
Add all the ingredients to the cabbage and fill with sour cream. For a more interesting taste, you can prepare a dressing of sour cream and mayonnaise, taking them in a 1: 1 ratio.
Healthy and tasty salad is ready to delight you and your guests with its fresh taste!