Cabbage and carrot salad is easy to prepare every day. There are so many variations of preparing snacks from these inexpensive vegetables that everyone will find the best option for themselves and will never get bored. Here you will find a selection of popular recipes and new unusual cooking options.

“Vitamin” salad made from cabbage and carrots is served in kindergartens and schools and, surprisingly, is eaten by children without leaving a trace. But it’s often so difficult to get little eaters to eat fresh vegetables. Preparing an appetizer is simple, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with root vegetables, the snack will become too sweet, and if you don’t report it, it will become too bland.

We will need:

• cabbage (white) - 500 g;
• sweet carrots, red - 300 g;
• sunflower oil - to taste;
• salt, sugar - a pinch.

Children will eat the “Vitamin Salad” without leaving a trace if you use a sweet variety of carrots for preparation.

Finely chop the vegetables and mash them with salt and sugar with your hands. When they release juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For those who like sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will taste better if it sits in the refrigerator for at least half an hour - this way the vegetables will release their flavors to each other.

With beets

We present an unusual recipe for a refreshing salad: a pleasant crunch, a slight taste of horseradish, a sweet and sour taste of an apple - it will not leave guests indifferent and will complement the bland chicken soup.

We will need:

• large sweet beets - 1 pc.;
• cabbage - quarter fork (or Peking fork);
• red apple;
• clove of garlic;
• one carrot, large and sweet;
• salt, spices;
• a pinch of sugar;
• horseradish root or a jar of prepared spice;
• sour cream - 100 ml.

Three vegetables, except cabbage, on a fine grater. You can use a food processor or a Berner grater - use your choice. Peel the apple, remove the core with seeds and cut into thin strips. Shred the cabbage thinly, knead it lightly with your hands so that it releases its juice (Chinese cabbage is tender and does not need to be crushed).

Mix vegetables and apple. Prepare the dressing - mix sour cream with horseradish and add salt. Season the salad with sour cream and horseradish sauce and let it brew.

The snack can be decorated with pine nuts - it will be a fashionable option for connoisseurs of a healthy lifestyle.

Winter salad: cabbage with carrots and vinegar

Cabbage with carrots and vinegar salad keeps well in the refrigerator. This salad option will be very helpful after work on weekdays, when you really want a light, pleasant snack with hot food, but don’t have enough time to cut vegetables.

For preparation you will need:

• 2 kg of white cabbage;
• 4 carrots;
• onion head;
• garlic - 5 cloves;
• 50 ml vinegar 9%;
• vegetable oil 80 ml;
• black peppercorns, allspice, bay leaf;
• sugar and salt to taste.

If you add beets cut into thin rounds, hot chili peppers and a pinch of khmeli-suneli to the salad, you will get an exceptionally tasty Georgian version of cabbage - bright and festive.

1. Cut the vegetables into large pieces (cabbage into cubes, carrots into circles, onions into half rings, and garlic into 3 parts for each clove).
2. We stuff vegetables into a three-liter jar.
3. Prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, add more salt and a little sugar or vinegar.
4. Pour hot marinade over cabbage. Let it sit in a warm place for about a day, and then put it in the refrigerator.

The cabbage will steep and become crispy. The marinade will permeate each piece with a spicy aroma and the dish will turn out simply delicious!

With bell pepper

A light salad with bell pepper is an ideal side dish for anyone losing weight, fasting, or simply for lovers of fresh snacks. There is no need to spend time on cooking, or special funds - bell peppers are inexpensive in season and you can always choose your favorite variety.

For the salad we will need:

• 500 g white cabbage;
• 200 g carrots;
• large red bell pepper;
• greens - a large bunch;
• salt, vegetable oil - to taste.

The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half a fruit each).

We chop the cabbage and carrots into thin strips, and cut the peppers into the same elegant half rings. Crush the cabbage and carrots with your hands and leave to brew for 10 minutes. Combine everything with pepper and chopped herbs, season everything with vegetable oil, and season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and piquant. The salad is served chilled and eaten quickly - such an appetizer does not last long.

Cabbage salad with carrots and apple

If you order a fashionable appetizer “Cole Slow” (the name translates from English as “cabbage salad”) in a restaurant, you will most likely be served a simple and popular salad in our area made from fresh cabbage and carrots with the addition of an apple. It is simple to prepare, but literally charges you with vitamin energy.

For the salad we will prepare the following ingredients:

• 500 g white cabbage;
• 300 g carrots;
• 200 g sweet and sour apple (red varieties);
• yogurt and mayonnaise - 30 ml each;
• salt and pepper to taste.

Peel the apple and remove the stem and seeds. Cut cabbage, carrots, apple into thin strips and mix. Prepare the dressing - mix natural yoghurt with mayonnaise, add some salt, and add a pinch of freshly ground black pepper. Dress the salad, cool and serve.

It seems that everything is elementary. But chefs have learned to change the taste of a dish beyond recognition. The famous chef Jamie Oliver always prepares it with the addition of red onion, parsley and always chops all the ingredients (except the onion) in a food processor. The straw turns out thin, which makes the taste of the salad richer. Lemon juice and English mustard add a piquant note to this dish. Petiole celery is also appropriate in the Cole Slow variation, but this is definitely not for everyone.

Cooking method with mayonnaise

Mayonnaise is loved by everyone for its characteristic vinegar-mustard note and fat content, which makes all dishes with it satisfying. In winter, when there are not enough vitamins, but the soul requires substantial snacks, you can prepare an interesting version of the salad with cabbage and mayonnaise dressing.

We will need:

• 300 g white or Chinese cabbage;
• 200 g fresh cucumber;
• 300 g carrots;
• a large bunch of greenery.

It is better to take very high quality mayonnaise, with high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only benefit.

We cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat it with boiled potatoes. You can add crab sticks to the dish and get a new and interesting option for holiday serving.

Korean cabbage and carrot salad

Many people are seduced by Korean salads - they beckon with their aromas! But not everyone is ready to take a risk and purchase a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health when it's easy to make your own snack?

For the Korean salad we will prepare:

• half a kilo of cabbage;
• 400 g carrots;
• several cloves of garlic;
• package of spices “for Korean carrots” - 1 pc.;
• oil - 100 ml;
• vinegar 9% - 3 tbsp. l;
• sugar, salt to taste.

Adjust the amount of spices and vinegar to your liking. If you like it spicy, then add a little more spice.

1. Thinly slice the vegetables. We recommend chopping cabbage and carrots on a special grater to get thin and long strips. You can use a vegetable peeler - the knife is often suitable for Korean carrots.
2. Lightly mash the prepared vegetables with your hands and add salt - this will make the salad juicier. But you don’t need to be zealous, just a few seconds are enough.
3. Add spices and vinegar.
4. We are preparing the dressing. To do this, heat the vegetable oil in a frying pan until a slight smoke appears.
5. Pour boiling oil over the vegetables and stir with a spoon.

Instead of the usual sunflower oil, use sesame oil - the salad will acquire a slight nutty flavor.

Let's prepare:

• Chinese cabbage - a small fork;
• 2 carrots;
• long cucumber;
• 3 cloves of garlic (less is possible);
• small package of Feta cheese (or Serbian soft cheese) - 100-200 g.

Shred the cabbage and cucumber into small strips, and grate the carrots on a coarse grater (it’s better if you get thin, long shavings). Cut the feta into cubes. Squeeze the garlic into the vegetables, add the cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, the Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so refrigerate it before serving.

Recipe “Like in a cafeteria”

Cabbage salad in canteens costs pennies, but pay attention to how quickly it sells out. We'll teach you the tricks of making cabbage appetizers that chefs won't tell you.

We will need:

• quarter fork cabbage;
• sweet carrots - 3 pcs.;
• sugar - a generous handful;
• salt to taste;
• vegetable oil - 100 ml;
• vinegar - 3 tbsp. l.

You only need dense cabbage, winter varieties, for example, “Slava”. It is better to leave loose varieties for stewing or frying.

1. Finely chop the cabbage and grate the carrots.
2. Add some salt and knead everything well with your hands so that the vegetables become juicy.
3. Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “overwhelm” their taste.
4. The salad is infused for an hour and a half and served to the table.

There is one more trick. In canteens they cook in large quantities, and this helps the appetizer to brew even better, become richer and juicier.

We serve the salad with meat and fish - it is ideal as an independent side dish. It’s easy to add some green peas to it and serve it with a boiled egg. Get a hearty and healthy breakfast.

Cabbage is inexpensive almost all year round. In our area, where fresh vegetables are only available for a few summer months, it saves you from vitamin deficiency. Plus, cabbage goes perfectly with meat ingredients, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and pamper your loved ones with these benefits.

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Cabbage salad with carrots like in the canteen - the best recipes from childhood

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

White cabbage, Beijing, cauliflower, broccoli or purple - any type of famous garden crop is useful. Do you want to preserve her vitamins, diversify her menu, and join a healthy diet? Master recipes for preparing dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help give the dish an original taste.

Cabbage and carrot salad recipes

The white cabbage variety is considered the “champion” in terms of the number of variations in preparing a vitamin snack. The leaves of this vegetable crop keep the secret of longevity because they contain vitamin C. Any variety of biennial plant is a source of macro- and microelements, so the recipe for fresh cabbage and carrot salad for people watching their weight is irreplaceable when there is a need to enrich the diet with tasty low-calorie dishes.

You can prepare a vitamin-rich snack all year round: the healthiest one comes from young, freshly picked fruits, the piquant or original one comes from canned, pickled, pickled ones. A good addition that enhances the flavor would be other vegetables or fruits: cucumber, beets, apple. Dressing for cabbage salad with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Fans of spicy foods will benefit from a Korean appetizer, and fans of beautiful food can prepare and serve a dish of purple cabbage.

With vinegar

Even a well-known dish can be given a “zest” if you have the right recipe at hand. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavor nuances, so in addition to table vinegar, such healthy stand-alone dishes or as an addition to a side dish can be seasoned with apple or wine vinegar.

Ingredients:

• head of cabbage (small) – 1 pc.;
• carrots – 200 g;
• bite – 30 ml;
• sugar – 50 g;
• salt - a pinch.

Cooking method:

1. Chop the head of cabbage, grate the root vegetables, mix everything, adding half the dose of sugar. Leave for a quarter of an hour until the juice forms.
2. During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
3. Season the dish, let it brew for another quarter to bring it to full readiness.

From fresh cabbage with carrots

A traditional addition to main courses, which even children can prepare. The only special culinary skills you will need is the ability to chop vegetables, but if you use a vegetable cutter, you can speed up the cooking process and make it simple. A healthy salad of fresh cabbage with carrots can be seasoned with mayonnaise; for a dietary option, vegetable oil is suitable, and to add spiciness to the appetizer, use vinegar. The choice of appropriate dressing option will depend on the other dishes being served or the diet.

Ingredients:

• cabbage head (small) – 1 pc.;
• carrots – 2 pcs.;
• parsley – 0.5 bunch;
• onion (green) – 20 g;
• oil (vegetable) – 2 tbsp. l.;
• salt - to taste.

Cooking method:

1. Finely chop all vegetable ingredients and chop the greens.
2. Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
3. Before serving, it is better to let the healthy dish brew.

With apple

If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing calorie content, then you will have to add an unexpected component. A juicy fruit with a sour or sweetish taste will make a light salad of cabbage, carrots and apples a winner. “A storehouse of vitamins” will be an excellent addition to the diet menu or can be served as a side dish for meat dishes.

Ingredients:

• cabbage – 1 head (small);
• carrots - 3 root vegetables;
• apples – 2 pcs.;
• parsley – 0.5 bunch;
• vinegar (fruit) – 50 ml;
• oil – 3 tbsp. l.;
• salt, sugar - 0.5 teaspoon each.

Cooking method:

1. Vegetables, cut the apple into strips, chop the parsley.
2. Prepare the filling by mixing the vinegar, butter, sugar, and salt.
3. Stir vegetables, apples, herbs together with dressing, let stand for 10 minutes until ready.

With pepper

Some salads do not require a lot of time or special culinary skills to prepare. It’s not every day that you need to cook something original for a special occasion, but maintaining your tone, maintaining your figure and taking care of your health – this must be done every day. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, microelements, and fiber, which are so necessary for the body in the off-season and winter.

Ingredients:

• white cabbage – 500 g;
• carrots – 150 g;
• bell pepper (red, green) – half a fruit each;
• green onions – 30 g;
• dill – 1 bunch;
• salt – a couple of pinches;
• vegetable oil – 80 ml.

Cooking method:

1. Chop the vegetables into strips.
2. Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
3. Chop the greens, combine all the ingredients together, season with oil and salt.

With cucumber

Want to quickly prepare a healthy dish for lunch? With this step-by-step recipe, you won’t have to think long about what to add to your daily menu! Instead of two healthy vegetables, you should combine three to make a delicious side dish for meat. Preparing a cabbage salad with carrots and cucumber will take no more than a quarter of an hour, and it can be done while the main dish is being prepared, which significantly saves time spent in the kitchen.

Ingredients:

• white cabbage – 300 g;
• carrots – 200 g;
• cucumbers – 200 g;
• parsley, green onions - 1 bunch each;
• oil – 50 ml;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, cut the cucumbers into strips.
2. Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
3. Mix all ingredients and let the dish sit for 5-10 minutes until fully cooked.

With beets

A finished dish based on this step-by-step recipe will easily prove that something healthy can also be beautiful and appetizing. An original vegetable salad - beets, carrots, cabbage, which are almost always on hand, do not require special skills in preparation and are incredibly healthy. By serving such a vegetable appetizer, you can easily replenish the supply of vitamins in the body that it needs to maintain youth.

Ingredients:

• head of young or Chinese cabbage (small) – 1 pc.;
• carrots – 2-3 pcs.;
• beets – 30 g;
• onion – 1 head;
• oil – 3 tbsp. spoons;
• lemon (juice) – 1 teaspoon;
• sugar – 1 teaspoon;
• salt - to taste

Cooking method:

1. Pre-boil the beets and grate them coarsely, just like the carrots.
2. Finely chop the cabbage leaves, finely chop the onion, and combine the ingredients. Salt the vegetable mixture, add sugar, pour in lemon juice, and then stir, leaving for a quarter of an hour.
3. Then add grated vegetables and season the dish with oil.

With mayonnaise

The taste of the finished vegetable snack is greatly influenced by the choice of dressing. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes you want to try something different. If the meal is planned only in a few hours or there is a trip to nature, then it is better to make a salad of cabbage, carrots and mayonnaise. The vegetables will be well soaked, which will only make the appetizer tastier, and the red cabbage with its rich color will provide aesthetics that awaken the appetite.

Ingredients:

• cabbage (white, red) – 0.5 heads each;
• carrots – 3 pcs.;
• bell pepper (red, green) – 2 pcs.;
• lemon juice – 1 tbsp. spoon;
• mayonnaise – 1 tbsp. spoon;
• caraway seeds – 40 g;
• salt - to taste.

Cooking method:

1. Finely chop the vegetables, mash them with your hands, squeeze them lightly, add sweet peppers, cut into strips.
2. Add salt, lemon juice and mayonnaise, then mix well.
3. When serving, sprinkle the finished dish with toasted cumin seeds.

Korean

When you want to spice up a well-known vegetable dish, this step-by-step recipe will be the ideal choice. Crispy, appetizing, very tasty - Korean-style cabbage and carrot salad. This appetizer can be served as a side dish for meat dishes, it will be suitable for a festive feast or an everyday table, and will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and filling.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 3 pcs.;
• onion – 1 head;
• garlic – 6-7 cloves;
• chili pepper – 0.5 pods;
• ground red and black pepper – 0.5 teaspoon each;
• allspice – 6-8 peas;
• sugar – 30 g;
• coriander – 0.5 teaspoon;
• bay leaf – 3 pcs.;
• vinegar – 60 ml;
• soy sauce – 1 tbsp. spoon;
• water – 100 ml;
• vegetable oil – 2 tbsp. spoons;
• salt - to taste.

Cooking method:

1. Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
2. Cook the marinade: water, oil, sugar, salt, ground, allspice, vinegar, bay leaf. Boil the mixture for a few minutes, then remove the bay leaf to remove any bitterness.
3. Add chopped chili pepper, coriander to the vegetables, pour in hot brine.
4. Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste some prepared ingredients before the spring days arrive. If you take vegetables and root vegetables in season, you can make an inexpensive homemade twist that retains nutrients. When rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for a homemade volume equal to a three-liter jar, but for convenience it is better to use smaller glass containers.

Ingredients:

• white cabbage – 2 kg;
• carrots – 3-4 pcs.;
• onion – 1 head;
• vinegar – 80 ml;
• sugar – 80 g;
• salt – 3 tbsp. spoons.

Cooking method:

1. Chop the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then put it into sterilized jars.
2. Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
3. Then drain the water, boil it again, pour it back into the jars, and let sit for another quarter of an hour.
4. Before the third stage of pouring, distribute salt and sugar evenly among all jars, and when the water boils, pour vinegar into it.
5. Fill each jar with hot filling and close with a lid. Wrap the jars tightly and wait until they cool.

Video

Ingredients:

• Fresh cabbage - 0.5 kg.
• Carrots - 1 pc. (large).
• Vinegar - 4 tbsp. l.
• Sugar - 2 tbsp. l.
• Vegetable oil - for dressing.
• Salt to taste.

Vitamins in the diet

During the cold season, our body is especially vulnerable: immunity decreases, skin loses elasticity, hair becomes dull, and our mood simply worsens.

All this can be avoided if you include vitamin salad in your daily diet. It can be prepared from a variety of ingredients: fresh vegetables, fruits, seafood, etc.

A vitamin salad of carrots, pumpkin and parsley will improve vision and skin condition, strengthen tooth enamel, hair and nails. This is due to the high content of vitamin A in this dish. Fatty fish, orange fruits and liver are also rich in it.

Vitamins of group B will help normalize the functioning of the nervous system, large amounts of which are contained in legumes, meat, fish and seafood. To strengthen the immune system, vitamin C is needed, which is found not only in citrus fruits, but also in cabbage, black currants, bell peppers, kiwi, beets and onions.

Potatoes and nuts contain vitamin D, which is necessary for the normal absorption of calcium and phosphorus. Vitamin E will help preserve youth. Vegetable oils, nuts and seeds, radishes, avocados and egg yolks are rich in them.

By combining various products in a vitamin salad, using recipes with photos, you can saturate your body with microelements necessary for health.

The recipe for any vitamin salad necessarily includes a healthy and tasty dressing. These can be all kinds of vegetable oils: olive, flaxseed, sunflower, walnut, etc. All of them will have a beneficial effect on the condition of the skin, blood vessels, liver and intestines.

In addition, oils help better absorb nutrients from other foods. You can add vinegar to the dressing, both regular table vinegar and all kinds of wine and fruit vinegar, as well as herbs, garlic, flax seeds, cranberry juice, etc.

The most popular is the vitamin salad made from cabbage and carrots. This is due not only to the benefits of these vegetables, but primarily to their availability at any time of the year. The catering system has given us dishes that many housewives willingly prepare. After all, everyone is familiar with vitamin-packed cabbage salad, just like in the canteen.

Its taste cannot be confused with anything else, and preparing it at home is as easy as shelling pears. And most importantly, to make a vitamin-rich cabbage salad, you don’t need to exactly follow the recipe with the photo. You can change the composition by adding your own ingredients, for example, bell pepper, and experiment with the dressing, excluding vinegar or replacing it with something else.

Preparation

The recipe for vitamin salad with cabbage and carrots is very simple; every housewife can prepare this dish quickly and without much difficulty.

1. The cabbage should be finely chopped, placed in a deep salad bowl, salted and kneaded thoroughly with your hands so that it releases juice.
2. Grate the carrots on a coarse grater, you can use a Korean grater, and add to the cabbage. If desired, knead slightly more.
3. Then add sugar and vinegar. Instead of regular vinegar, it is better to use rice or apple vinegar. In general, vinegar can be replaced with lemon juice in the same amount. Mix everything.
4. Lastly, add the oil and mix thoroughly again.

This vitamin-packed cabbage salad can be served immediately or refrigerated for 30 minutes to lightly marinate the vegetables.

To prepare a vitamin salad in the same way as it is made in the cafeteria, you do not need to crush the cabbage. It should be transferred to an enamel pan, mixed with salt and vinegar, and kept over high heat for about 2-3 minutes. Add all other ingredients to the already cooled cabbage. This vitamin-packed cabbage salad is prepared only with vinegar, and the appetizer itself must be refrigerated for several hours before serving.

By slightly changing the recipe for this vitamin-rich cabbage salad, you can get a completely different dish. You just need to add chopped onion and minced garlic. You don't have to crush the cabbage.

Vitamin salad with cabbage, carrots and peppers is no less popular. It is prepared in exactly the same way. You can make an even simpler vitamin salad from cabbage with pepper, limiting yourself to these two ingredients. If desired, you can add grated cucumber or sour apple.

Options

A simple recipe for vitamin-rich cabbage and pepper salad will surprise no one. But if you add fried chicken or beef liver to the dish, then it can be served on a festive table. The dressing for this vitamin salad is made from a mixture of lime juice with balsamic vinegar, vegetable oil and salt.

A simple, original and very healthy vitamin salad is prepared with apples. It also includes cabbage, carrots, bell peppers and green onions. The crushed ingredients are salted and seasoned with vegetable oil. You can add seeds.

Vitamin salad with beets is no less useful. It is better to add this root vegetable raw, grating it on a medium grater. The classic recipe with a photo of vitamin salad with cabbage can be supplemented with beets. In this case, it is better not to pour vinegar over the appetizer, but to marinate the onions separately in it.

Vitamin beet salad can be served for dessert or breakfast if you additionally grate an apple with sweet carrots into it, and make the dressing with sour cream or yogurt (you can add sugar).

The main rule of vitamin salad, as seen in the photo, is bright colors. Feel free to add peppers of different shades: red, green, orange. Fresh herbs will not only become a decoration, but will also add benefits. And the juices of sour berries and fruits will add originality to any salad.

One of the main plants in our gardens is cabbage. We prepare a huge number of dishes from it. And the first, and the second, and salads, and snacks, and preparations for the winter.

Cabbage is very rich in vitamins and minerals, and therefore should be eaten more often. Better raw or fermented.

Today I'll tell you how to make fresh cabbage salad with the addition of carrots.

Compound

white cabbage - 1/4 small head

carrots - 1 pc.

sugar - 1/2 teaspoon

table vinegar - 1/2 tablespoon

vegetable oil - 1 teaspoon

salt to taste.

Preparation

Finely chop the carrots. To do this, you can use a knife, a special grater or a vegetable peeler.

I prefer a grater or paring knife.

Grate the carrots on a medium grater and add to the cabbage.

Now you should squeeze the cabbage and carrots with your hands so that the juice appears.

*You can squeeze the cabbage before adding the carrots, but I like it better the way I described it.

Add sugar, vinegar, oil, salt. Stir and let the salad sit for 10 minutes.

Mix again and serve.

Eat more vegetables and have fun!

Another variety of cabbage salad.