Cabbage and carrot salad with vinegar - vitamin! Recipes for cabbage and carrot salads with vinegar: fresh and for the winter

Cabbage and carrot salad with vinegar - vitamin! Recipes for cabbage and carrot salads with vinegar: fresh and for the winter

Cabbage and carrots are the most common vegetables among Slavic peoples.

Of them prepare the first and second courses, as well as snacks.

Carrot and cabbage salads are countless and most contain vinegar.

This is not only a great preservative, but also a pleasant additive that gives fresh vegetables a spicy sourness.

Indulge in salads from cabbage with carrots ?

Cabbage and carrot salad with vinegar - the general principles of cooking

Snacks in most cases are not subjected to heat treatment. Therefore, for salads you need to use only juicy and intact vegetables. If cabbage or carrot is sluggish, then it is better to postpone these products for other dishes. For example, put out or cook soup. Also, cabbage with bitterness, which is peculiar to old heads of cabbage, will not work.

Vegetables for salad shred or tinder. Then mixed with spices, dressings. Vinegar can be used ordinary, table. Or add fruit types. But not all snacks can be replaced. Follow the recipe.

In addition to the main ingredients, beets, peppers, onions, and garlic are often added to salads. There is a similar rule: the fresher, juicier and more aromatic the product, the better the result.

Recipe 1: Cabbage and carrot salad with “Vitamin” vinegar

One of the most popular recipes for cabbage salad. Many people know and make a similar snack. Vinegar can be taken table 3% or apple.


• 400 grams of cabbage;

• 1 spoon of sugar;

• 1-2 carrots;

• 1 spoon of vinegar;

• 0.5 tsp. salts;

• 2-3 tablespoons of oil.

Optionally, add parsley, dill, onion feathers.


1. Shred cabbage. You can use a special knife or grater. 2. Three carrots, better straws or large chips.

3. Add salt, sugar and vinegar. Good grind hands.

4. Dress the salad with oil and you're done! Decorate with greens or cut and add to the salad. Although, the snack is tasty without it.

Recipe 2: Cabbage and carrot salad with vinegar and mayonnaise

A special feature of this carrot salad with cabbage and vinegar is a fragrant dressing, cooked with mayonnaise and black pepper. Also added soy sauce, but if it is not, then put salt.


• 300 grams of cabbage;

• 1 bed of apple cider vinegar;

• 1-2 carrots;

• 50 grams of mayonnaise;

• black pepper;

• pinch of sugar;

• garlic clove;

• 1 spoon of soy sauce.


1. Immediately prepare the sauce so that it has time to infuse. Mix chopped garlic with soy sauce, black pepper and mayonnaise. Salt is not necessary.

2. Shred cabbage and carrot, combine.

3. Add sugar to the vegetables and mne until juice appears.

4. Putting dressing from mayonnaise, mix and ready! Salt snack is not necessary.

Recipe 3: Spicy cabbage and carrot salad with vinegar

To make this spicy snack, you need one chilli, it is better to use red pepper. It turns out sharper and more beautiful than with a green pod.


• 500 grams of cabbage;

• 300 grams of carrots;

• 1 chili;

• 30 grams of oil;

• 1 clove of garlic;

• spices, vinegar;

• 1 sprig of basil;

• 1 Bulgarian pepper.


1. Shred all vegetables into strips.

2. Combine the carrot and cabbage, add salt, a little vinegar and sugar. We take our hands to reduce the volume of vegetables. We set aside.

3. Pour oil into the pan, heat it.

4. At the chilli pod, remove the tail and cut the pepper into several pieces. Also cut garlic.

5. Put the pepper and garlic in butter, fry for a minute. Cool the mixture. 6. Add the basil and chop the sauce in a mashed blender

7. Fill the salad with a spicy mix and you can put on the table!

Recipe 4: Cabbage and carrot salad with vinegar for the winter

A wonderful harvest of cabbage with carrots and vinegar, which simply helps out in the winter, when you need to quickly put something on the table or just add dinner. It is better to keep such a salad in the fridge, but it is also possible in a good cellar.


• 1.2 kg of carrots;

• 0.8 kg of pepper;

• 1 kg of onion;

• 5 kg of cabbage.

For the marinade:

• 500 grams of oil;

• 300 grams of sugar;

• 4 tablespoons of salt;

• 0.5 liters of vinegar 9%.


1. Clean the vegetables. Three carrots, cut into half rings onion and pepper. Cabbage shred. All the ingredients are piled in a large bowl or pan.

2. Add salt and mix everything by hand, mne, so that the mass decreases in volume and pours juice.

3. Add vinegar, mix.

4. Put the sugar and butter. All frayed hands.

5. Spread the prepared salad on sterile jars. The remains of juice from the bottom of the pelvis need to be poured into containers. We close the cans with sterile caps and store them in cold storage.

6. After a week you can try, but it is better to wait for the winter so that the vegetables are well marinated.

Recipe 5: Cabbage and carrot salad with vinegar in brine

Another option billet, but differs in the speed of marinating. A sample of such a salad of cabbage and carrots with vinegar can be made after 4 hours. But it is better to give a snack to stand at least a day. And such preparation is stored no more than 2 weeks in the refrigerator.


• 3 carrots;

• 2.5 kg of cabbage;

• 150 grams of sugar;

• 200 grams of oil;

• 1 liter of water;

• 3 tablespoons of salt;

• 150 grams of 6% vinegar;

• 5 cloves of garlic.

Take any vinegar: apple or table.


1. As in the rest of the recipes, chop and chop all the vegetables. The more careful it is to do it, the more beautiful the blank will be. 2. We grind vegetables to make the mass less friable and bulky.

3. Garlic is just cleaned, we cut each clove into 4 parts and throw it into already ground vegetables. With him to knead do not need anything.

4. Boil water with sugar and salt. Boil for a moment and cool.

5. Add vinegar, oil to the cold brine.

6. We shift the vegetables to the pan in size, pour the brine and put the press. If suddenly the liquid does not cover, then do not worry. After a few hours, the vegetables will settle and sink into the marinade.

7. After a few hours you can try. After a day we remove the goods and mix the snack well. All this time we keep in a cold place.

Recipe 6: Cabbage and carrot salad with vinegar in Korean

Another version of spicy salad with cabbage and carrots. It is remarkably stored for several days, but only in the refrigerator. Especially tasty is the appetizer on the second day.


• 300 grams of cabbage;

• 300 grams of carrots;

• 4 cloves of garlic;

• 0.3 tsp. black pepper and coriander;

• 1 tsp. salts;

• 1 spoon of vinegar;

• 50 grams of oil;

• 3 onions;

• red pepper for spice.


1. Remove the top leaves from the head and slice the cabbage into 3 * 3 cm squares.

2. Clean the carrots, three long straws.

3. Combine these vegetables, put salt, pour coriander and pepper. For the sharpness add the red pepper, mix everything well, pour in the vinegar and leave to marinate.

4. Heat the oil in a pan and fry the onion, cut into small cubes. Pieces need to be well roasted. Cooling down.

5. Now take a sieve or piece of gauze and filter onion oil. The thick need to squeeze well, to get out of the pieces all the juice.

6. Add the fragrant oil to the salad, put the crushed chives of garlic, mix and send to infuse.

Recipe 7: Cabbage, beetroot and carrot salad with vinegar

The recipe is very bright and juicy snack of raw vegetables, which especially will appeal to people who follow the figure.


• 300 grams of cabbage;

• 150 grams of carrots;

• 150 grams of beets;

• 1 tsp. vinegar;

• 20 grams of oil;

• salt, sugar, pepper.


1. Peel root vegetables, three long straws.

2. Add shredded cabbage.

3. Pour salt, sugar, pour in a spoonful of vinegar and add a pinch of black pepper (you can without it).

4. All frayed handles, pour in oil and you can help yourself!

Cabbage and carrot salad with vinegar - tips and tricks

• Salads with carrots are especially beautiful if you use a grater with a straw nozzle. It is suitable for beets, radishes and other vegetables. Therefore, it will not be superfluous in the kitchen.

• In many recipes for snacks with vinegar, different percentages of this ingredient. In order not to be confused, it is better to use the essence of 70%, which is very easy to dilute to the desired concentration. Usually all the information is on the back of the bottle.

• A whole piece of beetroot added to the salad will give it a beautiful and bright pink color. The longer the billet lasts, the brighter the shade will be. If you do not want to add the beets themselves, then you can add juice from this root crop to the marinade.

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