Cabbage and carrot salads

Cabbage and carrot salads

Cabbage and carrots are among the most inexpensive and healthy vegetables. They are used for cooking soups, main dishes, side dishes, cold appetizers. Cabbage and carrot salads are a vitamin mix useful at any time of the year. There is a lot of vitamin C in cabbage, keratin in carrots, together they strengthen the immune system, prolong youth and generally have a positive effect on the state of the body and even on a person’s appearance. A light, but nourishing salad from these products can be collected even by an aspiring hostess. Damage to the family budget daily inclusion of such dishes in the menu does not cause.

Cooking Features

Preparing a snack, each housewife seeks to make it not only healthy, but also delicious. In order to salads from cabbage and carrots were juicy and tender, you should know a few subtleties.

  • Cabbage for salad should be shred finely, carrots should be grated on Korean salad dressing or on a regular one with large holes. If you chop the vegetables for a large salad, they will be tough, because they contain a lot of fiber, give a little juice. Such a snack will not be too pleasant to eat, and for people with disabilities in the digestive system, it may even be harmful.
  • Cabbage for salad is suitable or early, with delicate leaves, or juicy varieties. Carrots are better to take red, not yellow, because it contains more vitamins.
  • Before mixing with other ingredients, cabbage is recommended to be salted and wrinkled with hands, so that it gives juice.
  • It is recommended to add butter, sour cream or other high fat ingredients to the salad dressing of fresh cabbage and carrots. The fact is that vitamin A, which carrots are rich in, is fat soluble, that is, it is not absorbed without fat.
  • Salad oil is better to take unrefined: it has more vitamins and other useful elements, it gives the salad a unique flavor.

Spicy cabbage and carrot salad will give onions, sweetish taste - pumpkin and beet, juiciness - cucumbers and apples, aroma - fresh greens. Regardless of your gastronomical tastes, you will find a variant of carrot-cabbage salad that you have to taste. You can eat it separately or use it as a side dish for meat and fish dishes.

A simple recipe for cabbage and carrot salad


  • carrots - 150 g;
  • fresh cabbage - 0, 4 kg;
  • sugar - 20 g;
  • salt - to taste;
  • table vinegar (9 percent) - 50 ml;
  • vegetable oil - 100 ml.

Method of preparation:

  • Wash cabbage, remove the top leaves. Finely chop the head of cabbage, cutting pieces of a suitable size from it.
  • Scrape carrots, wash, chop on a coarse grater.
  • Salt the cabbage, remember with your hands to make it juice, mix it with carrots.
  • Prepare the dressing by mixing the oil, vinegar, sugar and salt in a separate container.
  • Pour the dressing into a bowl of vegetables, mix well.

It remains to arrange the salad in plates or place in a salad bowl, serve to the table. It is this cabbage-carrot salad that is most often offered in most democratic canteens and snack bars. It is tasty, healthy and cheap.

Salad with cabbage, carrots and cucumber


  • white cabbage - 0, 3 kg;
  • carrots - 0, 2 kg;
  • fresh cucumber - 0, 2 kg;
  • fresh parsley - 50 g;
  • green onions - 50 g;
  • fresh dill - 50 g;
  • salt, vegetable oil - to taste.

Method of preparation:

  • Cabbage, having washed and freed from sluggish upper leaves, finely chop, salt and remember with your hands.
  • Peel carrots, chop them on a coarse grater or chop them into small strips, send them to cabbage.
  • Wash the cucumber, cut off the tips. Cut the fruit in half, cut into semicircles of small thickness, combine with the rest of the vegetables.
  • Wash, dry parsley, dill and scallions. Finely chop them with a knife, put into a container with other ingredients.
  • Salt the salad to taste, season it with vegetable oil and serve to the table in batches or in a large salad bowl.

The snack made according to this recipe has a fresh taste, reminiscent of summer.

Fresh cabbage and carrot salad with apple


  • white cabbage - 0, 3 kg;
  • apple - 0, 2 kg;
  • carrots - 150 g;
  • lemon - 0, 5 pcs .;
  • olive oil - 80 ml.

Method of preparation:

  • Peel the apple, cut the core. Coarsely grate the pulp, put in a bowl.
  • Squeeze the juice of half a lemon into an apple and mix.
  • Finely chop the cabbage, put it in a bowl with an apple.
  • Peel, grind carrots, send to the rest of the ingredients.
  • Fill with oil. It can be replaced with sour cream, but it will need twice as much.

In the salad made according to this recipe, there are even more vitamins when compared with the classic version of the snack. The taste of the dish is unusual, it is dominated by sweet and sour notes. If you replace an apple in this recipe with a raw beet, you will get a new snack, but no less tasty and healthy. Another option for snacks you get, replacing fresh sauerkraut. In this case, you need to take it in half the amount indicated in the recipe, the number of refueling will also have to be adjusted downwards.

Cabbage salad with carrots and sweet peppers


  • white cabbage - 0, 3 kg;
  • broccoli - 0, 2 kg;
  • carrots - 0, 2 kg;
  • Bulgarian pepper - 0, 2 kg;
  • green onions - 100 g;
  • lemon - 1 pc .;
  • vegetable oil - 100 ml;
  • salt, garlic powder, greens - to taste.

Method of preparation:

  • Boil water, dip broccoli into it, disassembled into inflorescences, boil it for 10 minutes. Transfer broccoli with a slotted spoon to a container filled with cold water. Put cooled inflorescences on a colander so that they dry.
  • Clean white cabbage from upper leaves, chop finely.
  • Pepper wash, remove the stalk, remove the seeds. Cut pepper into strips.
  • Carrots, peeling, chop grated on Korean salads or cut into thin strips.
  • Put the prepared vegetables in a deep bowl.
  • Add finely chopped greens, including scallions.
  • Squeeze juice out of lemon, mix it with vegetable oil, season the salad with the resulting mixture.

Salad made according to this recipe can be filled with mayonnaise. Then the snack will get a completely different taste, but no less pleasant.

Spicy cabbage salad with carrots (in Korean)


  • white cabbage - 0.5 kg;
  • carrots - 100 g;
  • onions - 50 g;
  • garlic - 2 cloves;
  • chili pepper - 1/4 pcs .;
  • red ground pepper - a large pinch;
  • black ground pepper - a large pinch;
  • ground coriander is a large pinch;
  • sugar - 10 g;
  • table vinegar (9 percent) - 20 ml;
  • soy sauce - 10 ml;
  • salt - to taste;
  • water - 30 ml;
  • refined vegetable oil - 20 ml.

Method of preparation:

  • Finely chop the cabbage, lightly salt it, remember with your hands and fold it into a bowl.
  • Chop the carrots on a grater designed for cooking Korean salads, put them to cabbage.
  • Cut the onion into thin half-rings, send to the rest of the vegetables.
  • Finely chop the pepper, having previously cleaned it of seeds and partitions. Put in a scoop or small saucepan.
  • Pass the garlic cloves through the press, put them to the pepper.
  • Pour sugar, sugar and dry spices to garlic and pepper, pour in oil, water and soy sauce. Mix well.
  • Heat the sauce until boiling. Pour it into the vegetables.
  • Stir the vegetables, cover with a plate, place a jar of water on top. Leave to marinate for two hours. After the specified time, remove the load, move the salad in the fridge or serve to the table.

Snacks prepared according to this recipe can be stored in the refrigerator for a week. If you like spicy dishes, you can cook it 2-3 times more than indicated in the recipe. Salad will appeal to fans of Korean cuisine.

How to decorate cabbage and carrot salad

Cabbage and carrot salad is an appetizer for every day. Most often, the housewives do not think about its design, and served in a large salad bowl or small vases without any decor. However, if you wish to decorate cabbage-carrot salad, you can find a design option suitable for this snack.

  • Lay the lettuce on a large plate, place the prepared snack on them, decorate with a sprig of fresh parsley. Such a simple decor perfectly emphasizes the unassuming character of the snack and its fresh taste.
  • Often the composition of the salad includes sweet peppers, cucumbers and other products. They can be cut into strips and spread out on a salad in a circle. Sliced ​​cucumbers, radishes, apples or other ingredients can be put on the edge of the dish into slices, half rings and slices. It is important not to use for decoration products that are not part of the snack. An exception can be made for greens, lemon.
  • Flowers from boiled carrots or fresh cucumbers will give a festive look to a salad with cabbage and carrots. Vegetables are cut into thin slices, one of them is turned into a tube, the others are laid around it, like petals. The result is a rosette, which can be put on the salad or next to it. Instead of leaves use parsley.

To decorate a salad in any of the above ways, it does not take much time or great culinary skill. It is possible to arrange a snack in this way, even if you cooked it on a weekday as a supplement to an ordinary family dinner.

Cabbage and carrot salad is made easily from the available products. It can be cooked all year round, choosing different recipes for a change. Appetizer is useful, can serve as a separate dish or used as a side dish. It goes well with meat and fish dishes, poultry meat.

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