Cabbage is among the most affordable vegetables: it is inexpensive, it is well kept all year round and is commercially available all year round. Nutritionists advise to include it in the diet because of its high content of fiber, vitamins and minerals with a small energy value. Carrots in their vitamin-mineral composition is no less rich and successfully complements cabbage. It is also available regardless of the season. Salads with fresh cabbage and carrots are healthy and not too high-calorie snacks that are prepared both in summer and in winter, complementing them with vegetables and spices, depending on their availability at one time or another. With the apparent similarity of recipes to taste, these dishes are different, since even the smallest strokes can affect the organoleptic properties of dishes.
Cooking Features
The technology of preparing salads from fresh cabbage and carrots is simple, but knowledge of a few points is required to obtain a perfect result.
- From the young cabbage, the salads are more tender, from the autumn varieties - more succulent. To make the cabbage juice, it needs to be salted and mash with your hands. However, if the liquid turned out to be too much as a result, a part of it can be drained before connecting the cabbage with other ingredients.
- If the recipe does not imply a special type of slicing ingredients, then the cabbage for salads is finely chopped. The shorter and thinner the pieces of cabbage, the tastier and more delicious the salad will turn out. Carrots look the most beautiful in a salad, if it is ground on a grater intended for the preparation of Korean salads. If there is no such device in the kitchen, the vegetable can be grated on a regular grater or cut into thin strips using a sharp knife.
- Salads from fresh cabbage and carrots are most often seasoned with sauce prepared from vegetable oil and vinegar. To give it extra flavor and aroma, it is better to use unrefined oil, besides, it contains more beneficial substances. If vinegar in the dressing composition is replaced with lemon juice, it will make the taste of the salad more refined. Cabbage and carrot salads can also be seasoned with mayonnaise, sour cream, yogurt - the choice depends on the specific recipe.
Fresh cabbage and carrot salad is tasty, even if there are no other products in it, but often the appetizer is complemented with other vegetables. In winter, onions, beets, garlic, and apples are most often used. In the summer, the recipe is enriched with Bulgarian pepper, cucumbers, and radish. Based on the popular recipes of the dish, the hostess can safely experiment, creating the author's versions of cabbage and carrot salads.
A simple recipe for a salad of fresh cabbage with carrots
Composition:
- cabbage - 0, 5 kg;
- carrots - 0, 2 kg;
- sugar - 40 g;
- apple cider vinegar (6%) - 20 ml;
- vegetable oil - 50 ml;
- salt - to taste;
- fresh greens (optional) - to taste.
Method of preparation:
- Wash the head, dry with a kitchen towel. Remove the top leaves. Cut the head into large pieces and shred them finely.
- Put the cabbage in a bowl.
- Scrape and wash carrots, blot with a towel. Grind on the grater (on the usual with large holes or intended for the preparation of Korean snacks). Put to cabbage.
- Add a spoonful of sugar to the vegetables, mix and leave for 10-15 minutes.
- Finely chop the greens, add to the vegetables.
- Prepare the dressing by mixing the remaining sugar, salt, oil and vinegar in a separate container. Pour over the salad dressing, stir.
This recipe for making fresh cabbage and carrot salad can be considered classic. According to him, this snack is made by many hostesses. In many dining rooms, you can also find a similar version of this popular dish.
Vitamin salad with fresh cabbage, carrots and apple
Composition:
- cabbage - 0, 5 kg;
- carrots - 0, 3 kg;
- apples - 0, 3 kg;
- fresh parsley - 50 g;
- sugar - a pinch;
- salt - to taste;
- lemon juice - 40 ml;
- vegetable oil - 60 ml.
Method of preparation:
- Wash vegetables, pat dry with paper napkins.
- Chop the cabbage small, fold it into a container in which you plan to mix the salad. Remember hands.
- Peel the apples, cut the cores out of them. Pulp into straws, pour a spoonful of lemon juice, mix, put to the cabbage. Lemon juice will not give the apple to darken and give it a pleasant sourness.
- Peel the carrots. Cut it into strips or chop it in a grater created for cooking Korean salads. Put to cabbage and apples, mix.
- In a separate container, mix the oil with the remaining lemon juice, add salt and sugar, and whisk with a pinch of salt.
- Season the appetizer with the resulting mixture.
- Finely chop the parsley, mix with the rest of the ingredients, put the finished salad in a vase or dish.
Salad prepared according to this recipe has a unique taste and is rich in vitamins.
Salad with fresh cabbage, carrots and beetroot
Composition:
- White cabbage - 0, 3 kg;
- carrots - 150 g;
- beets - 50 g;
- onions - 50 g;
- apple cider vinegar (6%) - 5 ml;
- sugar - 5 g;
- salt, fresh greens - to taste;
- vegetable oil - 50 ml.
Method of preparation:
- Boil beets until cooked, cool, peel, cut into strips. Add a spoonful of butter to it, mix.
- Chop the cabbage finely, fold it into a separate bowl.
- Peel and wash the carrots. Blot with a napkin. Scrape straws or rub. Add to cabbage.
- Free the onions from the peel, cut into thin quarters of the rings, add to the cabbage and carrots.
- Mix salt, sugar, vinegar and remaining oil. Pour to cabbage, carrots and onions, mix.
- Transfer the beets to other vegetables, mix again.
The remaining beets can be used to decorate the salad by making a flower out of it. By the same recipe, you can prepare a salad with fresh beets, which helps cleanse the body.
Salad with fresh cabbage, carrots and mint
Composition:
- cabbage - 0, 3 kg;
- carrots - 0, 3 kg;
- red onion - 100 g;
- cilantro - 50 g;
- fresh mint - 50 g;
- lemon - 1 pc .;
- sugar - 5 g;
- red pepper, salt - to taste;
- vegetable oil - 40 ml;
- peanuts - 50 g.
Method of preparation:
- Carefully chop the cabbage.
- Peel and chop carrots.
- Free the onions from the husk, cut them into quarters of rings.
- Fold the vegetables into a bowl, add the finely chopped cilantro and mint to them, stir.
- Squeeze juice out of lemon, add salt, sugar and pepper to it. Pour in the oil. Mix thoroughly.
- Season the salad with the resulting mixture.
Before serving, let the salad stand for at least 30 minutes, sprinkle it with crushed peanuts. Its refreshing and savory taste will surely appeal to you and your guests.
Salad with fresh cabbage, carrots and pork
Composition:
- fresh cabbage - 0, 2 kg;
- carrots - 0, 4 kg;
- pork (pulp) - 0, 2 kg;
- onions - 0, 2 kg;
- black and red ground pepper - 5 g;
- garlic - 4 cloves;
- soy sauce - 20 ml;
- sugar - 20 g;
- vegetable oil - 40 ml;
- water - 40 ml;
- sesame seeds - to taste.
Method of preparation:
- Cut the pork into strips.
- Cut onion into thin half rings.
- Fry the onions and pork in the oil, pepper them at the same time.
- On a grater for Korean salads, chop carrots, remember it, add soy sauce to it.
- Cut cabbage into 2 cm squares, remember hands, combine with carrots.
- Pass the garlic through the press.
- Boil syrup from two tablespoons of water and sugar, pour garlic on it.
- All ingredients except sesame, combine and mix well, put on a dish.
- Sprinkle with sesame.
An appetizer made according to this recipe will appeal to fans of Asian cuisine.
How to decorate a salad with fresh cabbage and carrots
Cabbage and carrot salads are tasty, juicy and healthy, but they look too simple and everyday. Before serving, especially if it is festive, the appetizer will have to be decorated, giving it a brighter look. You can offer a few ideas for decorating these salads.
- The easiest way to make a salad more vivid is to place it not on an empty dish, but on lettuce leaves. If you put a sprig of dill or parsley on top, the appetizer will look even more attractive.
- You can add a green-orange gamut of cabbage and carrot salad in red by spilling a handful of cranberries or currants on top.
- A good idea would be to decorate the snack with flowers from vegetables that make up its composition. To do this, the vegetables are cut into thin plates, one of which is rolled up into a tube, the rest are gathered around it like petals. Cucumbers, tomatoes and radishes for making flowers often take fresh, carrots and beets for this is better to first boil.
Components that make up the salad can be laid out in sectors and mixed after they have been served.
Cabbage and carrot salad is inexpensive, but it turns out juicy, tasty and healthy. It can be prepared on weekdays and for the festive table, regardless of the season.
