Vegetable salads. Vegetable salads

The recipe for a long and healthy life is simple. According to nutritionists, you need to eat seven servings of fruits and vegetables a day to protect yourself from many serious ailments. Also, proper nutrition, based on the daily consumption of fruits and vegetables, is a guarantee of delicate skin, thick hair and beautiful nails. Whatever one may say, vegetables are “our everything”, and their variety allows you not to get bored with salads all your life.

Before making a salad, vegetables must be thoroughly washed and cut. They can also undergo some cooking. For example, for beetroot salad, beets are boiled or baked. There are many warm salads in which vegetables are also processed - for example, onions are sautéed with carrots. Of course, the most useful vegetable salads are mixtures of raw ingredients.

Vegetables in salads are perfectly combined with any products - meat, poultry, fish, seafood, mushrooms, cheese, nuts, herbs, eggs.

The taste of the salad is largely determined by the dressing used. The number of dressings for vegetable salads is striking in its diversity. This is not only familiar to us vegetable oil, sour cream, mayonnaise, yogurt, but the original healthy sauces that are prepared from healthy ingredients and significantly benefit in comparison with fatty mayonnaise. For example, a salad of Chinese cabbage, potatoes, eggs, cucumbers and green beans can be seasoned with peanut sauce, which is made from peanuts, fish sauce, honey, coconut milk, onions, garlic and hot red pepper. Another original option for a healthy diet is ginger dressing. It can be seasoned with carrot salad. To prepare ginger dressing, ginger and nuts are crushed and mixed with oil, honey and lemon juice.

For salads from cabbage and carrots, dressing is suitable, which is prepared from a mixture of lemon and orange juice, where chopped onions, parsley, Worcester sauce, paprika and sunflower oil are added.

For salads with the addition of seafood, as well as almost any recipes of oriental cuisine, soy sauce is suitable. It can be used as a “mono” component, or you can add rice vinegar and sesame oil.

For refueling, you can use vegetable oil. Remember only that the best option is olive oil, the basis of Mediterranean cuisine, which is considered to be the most healthy cuisine in the world. Garlic, mustard and lemon dressings are also in the forefront. The salad has a piquant taste when using sesame oil and grape seed oil.

We all know about the benefits of vegetables since childhood. In addition, vegetables are always very tasty. And therefore, vegetable salad recipes do not lose their popularity. Vegetables will become a real decoration of any festive table, will help diversify the daily diet. Unusually decorated vegetable salads and vegetable "figures", laid out in the form of drawings, will help to persuade young children to actively use these useful natural vitamins.

Light vegetable salads for every day are very popular in the summer. They combine any seasonal fruits collected in the garden or bought in the market. Fresh cucumbers and tomatoes, bell peppers and cabbage, radishes and green peas, as well as the greens required in such salads, are all combined in arbitrary proportions, seasoned with vegetable oil, sour cream or mayonnaise. Such salads perfectly complement any dish and allow you to make the daily diet healthy and varied without extra costs.

Vegetable salads for weight loss are very popular, because most vegetables contain a minimum amount of calories, and therefore these dishes can be eaten with almost no restrictions, even during periods of strict diets. There are even special dietary vegetable salads that allow you to diversify strictly standardized nutrition on “cabbage” or “vegetable” days.

Delicious and light vegetable salads on the festive table will also be a great solution. They will allow you to choose a dish to taste both vegetarians and losing weight people. And taking into account the usual abundance of high-calorie appetizers on holiday tables, which every housewife traditionally pleases guests, such salads will become a real "outlet" for people who avoid overeating.

You can prepare vegetable salads without mayonnaise, seasoned with olive or sunflower oil or soy sauce. Or you can, on the contrary, collect potatoes, beans or other legumes in one salad, add vegetables with crackers or mushrooms, and choose a hearty dressing (mayonnaise, sour cream, Caesar sauce). Such a salad will be to the taste of many men and can even be used as a main course, for example, for breakfast or lunch.

Vegetables should be present on your table all year round, fresh and pickled, baked and fried, in any form and as much as possible. You can prepare salads with vegetables for every day, as well as for the holidays. Vegetable salads for the New Year or February 23, for a birthday or for March 8 are very popular.

And how to cook a vegetable salad for every day or for a holiday, you can find in this section of the site. All recipes are sorted by topic - on each page you will find interesting salads, which include certain products. For example, if you want to find a new recipe for a hearty vegetable salad, you should look at salads with beans or potatoes. If you like spicy dishes, pay attention to a variety of salads with Korean carrots, and for lovers of maximum vitamins with a minimum of calories, we offer a wide selection of salads with cabbage.

Salad with cabbage and apple is a universal serving dish of simple and affordable ingredients. An appetizer will become an indispensable feature of every feast, as it suits many dishes, preparing in haste is easy and simple.

   A traditional dish that is known, loved and constantly cooked in German families is a potato salad. Each mistress has her own recipe, which is passed on from generation to generation.

   The delicious and vitamin radicchio salad, which has become the hallmark of Italian cooking, is described in the recipes of famous chefs, as well as useful tips.

   A great way to add an explosion of color and fresh, wholesome vegetables to your table is to use boiled vegetable salads instead of a side dish.

   Salad with avocado and tomatoes will appeal to both lovers of delicious food and those who adhere to a healthy diet. The advantage of the dish is the synthesis of two basic ingredients that combine incredible taste and great benefits for the body.

   Fresh cabbage salad with cucumber is a simple instant snack that can complement every feast. The dish turns out to be light, tasty, fragrant and absolutely universal in serving, as it will complement both fish and meat snacks.

   Baked vegetables salad is a delicious and easy-to-prepare universal serving dish. This appetizer can be served with meat, fish dishes and side dishes, where it will always be appropriate. Salad will perfectly complement both casual and festive menus.

This unusual salad reminds. Only instead of pasta - thin strips of zucchini.

Ingredients

• 4 zucchini;
• salt to taste;
• 400 g of cherry tomatoes;
• 150 g of mozzarella in balls;
• ½ bunch of basil;
• 2 tablespoons of balsamic vinegar.

Cooking

Using a grater shredder or other device, cut into thin long strips. Mix them with olive oil and spices and marinate for 15 minutes. Then add tomatoes and cheese, basil leaves and vinegar to the zucchini, and mix well.

An amazing combination of delicious vegetables, herbs and lemon dressing.

Ingredients

• 3 beets;
• 2 tomatoes;
• 1 avocado;
• ½ red onion;
• 100 g feta cheese;
• 200 g spinach;
• 3 tablespoons of lemon juice;
• 2 tablespoons of olive oil;
• 1 tablespoon of balsamic vinegar;
• 1 tablespoon ;
• salt to taste;
• ground black pepper - to taste;
• ½ clove of garlic.

Cooking

Put the beets in a pan, fill with water and bring to a boil over high heat. Reduce the heat and about another hour, until it becomes soft. Cool it slightly, clean, cut into cubes and put in the refrigerator for 15 minutes.

Combine beets, diced tomatoes and avocados, onion rings, crumbled feta and spinach. Season the salad with a mixture of lemon juice, oil, vinegar, mustard, spices and chopped garlic.

This may seem like an overly unusual mixture. But try to make a salad, and you are unlikely to remain indifferent to it.

Ingredients

• 4 heads of broccoli;
• 1-2 tablespoons of salt;
• 100 g dried cranberries;
• 70 g chopped almonds or almond petals;
• 40 g of peeled sunflower seeds;
• 200 g cheddar cheese;
• 200 g mayonnaise;
• 1 tablespoon of red wine vinegar;
• 2–4 tablespoons of sugar;
• 1 lemon;
• ½ tablespoon poppy seeds.

Cooking

Cut broccoli inflorescences. Cut too large inflorescences in half. Put a large pot of water on a high heat, add salt and bring to a boil. Dip the broccoli in boiling water for 30 seconds, then transfer them to a bowl of ice water. When the broccoli has cooled, dry it completely with a paper towel.

Mix broccoli with cranberries, almonds, seeds and diced cheddar. For dressing, mix mayonnaise, vinegar, sugar, whole lemon zest, 1 tablespoon of lemon juice, salt and poppy seeds. Season the salad, mix and refrigerate for 15-30 minutes.

Juicy and healthy salad with a sweet touch.

Ingredients

• 1 small head of red cabbage;
• salt to taste;
• ground black pepper - to taste;
• 100 g
• 100 g feta cheese;
• several branches of parsley;
• 2 teaspoons of sesame seeds.

Cooking

Cut the cabbage into thin strips. Add oil, lemon juice and spices to it and mix. Mix the cabbage with half the dates, diced or stripes, and half the crumbled feta. Sprinkle the remaining dates, feta, chopped parsley and sesame seeds on top.

This salad will be delicious with both fresh or frozen, and with canned corn.

Ingredients

• 500 g of corn;
• 200 g of cherry tomatoes;
• 100 g feta cheese;
• 1 red onion;
• several branches of basil;
• 3 tablespoons of olive oil;
• 1 lime;
• salt to taste;

Cooking

Combine the corn, half-sliced \u200b\u200btomatoes, chopped feta and finely chopped onions. Add the basil leaves, sliced \u200b\u200binto thin strips, butter and juice of whole lime. Season with spices and mix.

6. Salad "Guacamole"

Guacamole is an avocado pulp appetizer with lemon or lime juice, various seasonings and vegetables. But these same ingredients can be served in the form of a beautiful salad.

Ingredients

• 400 g of cherry tomatoes;
• 100 g canned beans;
• 100 g canned corn;
• 1 small red onion;
• 1 jalapeno pepper (can be replaced with chili peppers);
• 2 ripe avocados;
• several branches of parsley;
• 1 lime;
• ¼ teaspoon ground cumin;
• salt to taste;
• ground black pepper to taste.

Cooking

Combine half-sliced \u200b\u200btomatoes, beans, corn, finely chopped onions and peppers, cubes and chopped parsley. Season with a mixture of oil, lime juice and spices and mix well.

This salad is crispy and incredibly juicy.

Ingredients

• 2 heads of broccoli;
• 50 g of walnuts;
• 1 large carrot;
• 1 apple
• ½ a small red onion;
• 70 g of raisins;
• 100 g mayonnaise;
• 100 g sour cream;
• 2 tablespoons of lemon juice;
• ½ tablespoon sugar;
• salt to taste;
• ground black pepper to taste.

Cooking

Cut inflorescences and peeled broccoli stalk into large pieces. Dry the nuts lightly in a hot pan. Mix broccoli with grated carrots, diced, finely chopped onions, nuts and raisins. Mix the rest of the ingredients separately and season the salad with this mixture.

Oranges will add zest to this salad.

Ingredients

• 4–5 carrots;
• 2 beets;
• 4 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 2 oranges;
• 1 tablespoon of sesame seeds;
• ½ bunch of cilantro.

Cooking

Peel the vegetables. Cut the carrots in half and the beets in slices. Steam for 5 minutes. Put the carrots and boil the beets in the same way. Thanks to separate cooking, carrots will not turn red.

Put the vegetables on a baking sheet, pour 2 tablespoons of oil and season with salt and pepper. Bake at 200 ° C for 30–40 minutes.

Rub the zest of oranges on a grater. Then remove the white layer from them and cut the fruit into slices. Dry the sesame seeds in a preheated pan for a couple of minutes, stirring constantly.

Cool the baked vegetables lightly. Then mix them with zest and oranges, pour over the remaining oil and salt. Sprinkle with sesame seeds and cilantro leaves.

Parmesan gives the salad a piquant flavor. But if desired, it can be replaced with another cheese.

Ingredients

• 100 g of walnuts;
• 24 heads of Brussels sprouts;
• 50 g of parmesan;
• 100 ml of olive oil;
• 3 tablespoons of apple cider vinegar;
• 2 teaspoons of Dijon mustard;
• salt to taste;
• ground black pepper to taste.

Cooking

Dry the walnuts in a hot pan for 5–8 minutes. Cut the cabbage into thin strips. Add nuts and grated cheese to it. For dressing, mix all other ingredients, pour salad with this mixture and mix well.

10. Spicy vegetable salad with quinoa

Tasty, hearty and very healthy dish.

Ingredients

• 500 g quinoa;
• 2 cucumbers;
• 400 g of cherry tomatoes;
• 1 small red onion;
• several branches of parsley;
• ½ avocado;
• 100 g feta cheese;
• 5 tablespoons of olive oil;
• 1 teaspoon of honey;
• 1 clove of garlic;
• ½ teaspoon ground red pepper;
• 1 teaspoon dried oregano;
• salt to taste.

Cooking

Put the quinoa in boiling salted water and cook on low heat for 15 minutes. Cut the cucumbers into quarters, cut the tomatoes in half, chop the onion and parsley, chop the avocado into cubes and crush the feta. Mix these ingredients with quinoa.

For dressing, mix oil, vinegar, honey, chopped garlic, pepper, oregano and salt. Pour salad dressing and mix.

11. Panzanella

Panzanella is a traditional Italian salad with fresh vegetables and bread.

Ingredients

• 2 baguettes;
• 120 ml of olive oil;
• 3 tablespoons of red wine vinegar;
• 1 teaspoon of honey;
• salt to taste;
• ground black pepper - to taste;
• 1 large cucumber;
• 800 g of red and yellow cherry tomatoes;
• 1 red onion;
• 1 clove of garlic;
• 1 bunch of basil.

Cooking

Cut the baguette into large cubes and mix with half the olive oil. Put the bread in a preheated pan and fry, stirring occasionally, over medium heat for about 10 minutes. The baguette should be covered with a crispy golden crust. Then cool.

Combine the remaining oil, vinegar, honey and spices for dressing. Cut the cucumber into large slices, removing the seeds. Cut the tomatoes in half, finely chop the onion, chop the garlic and chop the basil leaves coarsely. Mix vegetables, herbs and baguette, pour dressing and mix well.

The usual flavor combination of potatoes and eggs will complement celery and avocado in this salad.

Ingredients

• 8-10 potatoes;
• salt to taste;
• 2 tablespoons of vinegar;
• 4 eggs;
• 300 g of Greek yogurt or mayonnaise;
• 1 tablespoon Dijon mustard;
• ground black pepper - to taste;
• 2 avocados;
• 2-3 stalks of celery;
• ½ a small red onion;
• ½ bunch parsley.

Cooking

In salted water until tender. Then drain the water, cool the potatoes, peel and cut into small cubes. Sprinkle them with vinegar. Boil the eggs and cool.

Combine yogurt or mayonnaise, mustard and pepper. Add to the dressing potatoes, diced eggs, avocado and celery, chopped onions and chopped parsley. Then gently mix the salad.

From lentils, not only soups or main dishes, but also hearty salads.

Ingredients

• 200 g of black or green lentils;
• 600 ml of vegetable or;
• 4 tablespoons of olive oil;
• 200 g of champignons;
• 1 small head of broccoli;
• ½ red onion;
• 4 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 200 g spinach;
• 1 lemon;
• 100 g feta cheese.

Cooking

Wash the lentils, transfer to a saucepan and pour in the broth. It can be replaced with water with chicken or vegetable broth cube dissolved in it. Bring the lentils to a boil over medium heat. Reduce the heat a little and cook another 20–25 minutes until it becomes soft. Then drain the lentils.

Heat 2 tablespoons of oil in a pan over medium heat. Lay out the thin sliced \u200b\u200bmushrooms and broccoli inflorescences. Fry, stirring occasionally, for 3-4 minutes. Add another spoonful of oil, half-onion, chopped garlic, salt and pepper. Cook another 2-3 minutes or more if you want the vegetables to be softer.

Combine lentils, vegetables, chopped spinach, whole lemon zest, 3-4 tablespoons of lemon juice, remaining butter and crumbled cheese. Season the salad with salt if necessary.

Ingredients

• 2 eggplants;
• 3 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 2 thick pita bread;
• 3 tablespoons of balsamic vinegar;
• 1 large bunch of mint;
• 1 red chili pepper;
• 2 onions;
• 170 g of cherry tomatoes;
• 300 g of salad mixture;
• 50 g of goat cheese.

Cooking

Cut into slices with sides of about 3 cm. Pour a tablespoon of oil, season with spices and mix. Put on a baking sheet and bake at 200 ° C for 25 minutes until they are browned. 8 minutes before the eggplant is cooked, place a baking sheet with large pieces of pita bread in the oven.

For dressing, mix the remaining oil, vinegar, chopped mint leaves, finely chopped chili and 1 onion. Remove the eggplants, put them in a salad bowl and mix with ⅓ dressings. Add onion, sliced \u200b\u200bin half rings, half-sliced \u200b\u200btomatoes, salad mixture, pita bread and goat cheese slices. Pour the salad with the remaining dressing and mix.

Hearty salad with a sea note.

Ingredients

• 300 g of Beijing cabbage;
• 100 g of green peas;
• 250 g of seaweed;
• 2 tablespoons of olive oil.

Cooking

Cut the Beijing cabbage into small strips. Mix it with peas and seaweed, after draining the liquid from them. Add salad oil.

Vegetable salad is a popular diet dish that contains a large amount of vitamins and minerals. Vegetables have a beneficial effect on the stomach, contributing to the digestion of food and the absorption of proteins, fats and carbohydrates. One of the first to prepare salads began the ancient Romans, who used olive oil, onions, endive and honey for this. In the Middle Ages, garlic, parsley and peppermint were also used. Vegetable salads due to the availability and variety of ingredients can boast almost the largest number of various recipes. To prepare salads, you can use asparagus, tomatoes, peppers, garlic, green onions, parsley and many other vegetables in combination with vinegar, vegetable oil, sour cream, mayonnaise and salt. The finished dish is usually served cold to fried meat or as a snack.

In the section "Vegetable Salads" 655 recipes

Beetroot, Corn and Onion Salad

Beetroot and corn vegetable salad is cooked very quickly. For the spice, add sweet salad onions and a clove of garlic. For salad dressing, fragrant vegetable oil - olive or sunflower - is suitable. Instead of fresh parsley, you can add ...

Red cabbage salad

A light red cabbage salad with fresh cucumbers can be served not only as a snack, but also as a side dish for meat or fish. Cabbage in combination with fresh cucumbers, seasoned with a mixture of lemon juice with vegetable oil, will complement your daily ...

Beetroot salad with suluguni cheese, cucumbers and kohlrabi

Beetroot salad with kohlrabi cabbage acquires a new, more complex, unusual taste, if you add salty smoked suluguni cheese and pickled cucumbers to it. For the severity, you can add finely chopped garlic to the salad and season everything with yogurt without ...

Broccoli Salad with Carrots and Garlic

Broccoli is very popular among adherents of a healthy diet and losing weight. There is a lot of protein in it, and protein in nutritional properties approaches the protein of meat. To get acquainted with healthy cabbage, we suggest you to master a simple salad recipe from ...

Cauliflower Salad with Tomato and Eggs

The recipe for a simple cauliflower salad with tomatoes and hard-boiled eggs can be served as a main course for dinner or lunch. To prevent the vegetable salad from being fresh, season it with mustard and thick balsamic sauce. It learns simply, tasty and ...

Cheese and Lentil Salad

Salad with feta cheese and lentils gives a palette of taste, including the sharpness and sweetness of Yalta onion, brackish cheese, juiciness of tomatoes and bell pepper. Balances all boiled lentils. She doesn’t have her own distinct taste, which is in vegetable ...

Baked pumpkin salad with beets and feta cheese

The recipe for a light salad of baked vegetables with the addition of brackish cheese can be served as a side dish for meat or fish. For salad dressing, mix vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. Such a sauce is acc ...

Vegetable salad with avocado, mango and corn

The recipe for an unusual vegetable salad, which includes avocado, mango, corn and greens. It will take very little time to cook it, and as a result, you will have a tasty, bright, juicy salad on the table that you will immediately want to eat. ...

Moroccan carrot salad with caraway seeds

An interesting recipe for carrot salad with caraway seeds exists in Moroccan cuisine. The set of products for the salad is minimal. A few sweet carrots, which are chopped and blanched in large quantities, and spicy oil dressing are enough. Products in the recipe calculation ...

Sweet potato, carrot and sunflower salad

A salad of raw, incredibly healthy root crops has a pleasant taste and an interesting, vibrant appearance. It can be used as a light snack or a full meal (if you follow a diet). Thanks to the sweet potato, which contains ...

Celery and Carrot Salad

The most delicate and fragrant of all root seasonings is celery. It has a positive effect on the human body, for example, increases tone. Usually root celery is added to salads, broths, soups and stews. We offer a test ...

Watermelon salsa with feta cheese and corn

Watermelon salsa is a common recipe for watermelon salad with vegetables and the most common salad dressing. Instead of cheese, you can use any young pickled cheese to your taste. For piquancy, add some Worcester sauce to the salad, but if ...

Beijing cabbage salad with egg, sesame seeds and tomatoes

The recipe for Beijing cabbage salad is light and original in design, the preparation of which does not take much time. Salad dressing with lemon and red pepper will give the dish a special piquancy. Sesame will add an extraordinary flavor to the salad. If ext ...

Greek salad classic

A classic Greek salad is made from fresh vegetables by seasonally adding greens. In addition to vegetables and greens, a salad of diced pickled cheese (feta, feta cheese) and olives is put with a salad. In this salad, you can add a lettuce leaf cut by checkers, fresh ...

Spring salad with Adyghe cheese and linseed oil

The most common recipe for a spring salad of vegetables and herbs can be enriched by adding Adyghe cheese to it. The dish turns out not only healthy and tasty, but also beautiful. Adyghe cheese can be replaced with cheese or Imereti. The main thing is that the cheese be s ...

Beetroot salad with sour cream and horseradish sauce

Grated table horseradish gives a spicy pungency, and sour cream softens the taste of horseradish. Fresh dill gives aroma. In general, beetroot salad prepared according to this recipe turned out to be very satisfying due to cheese and eggs. By the way, cooking beets has its own little ...

Salad with sauerkraut and potatoes

Salad with sauerkraut and potatoes can be served as a side dish for meat or fish. For refueling, be sure to take aromatic sunflower oil. With it, the cabbage salad turns out to be really tasty. If sauerkraut seems too salt to you ...

Salad with Celery and Green Peas

To maintain the strength of the body, a salad with celery and green peas will be useful. Sometimes it is simply called green for the rich color of the ingredients. Vegetable salad turns out to be unusually light, so it fits perfectly into the diet of those who follow ...

Sauerkraut salad with onions

Sauerkraut salad recipe, which can be served with a side dish for sausages or other meat dishes. Grated carrots and thinly chopped onions are additionally put in the salad bowl for cabbage, and if the cabbage turns out to be too acidic, then it must be washed and until

How many different recipes for delicious culinary dishes can be prepared from what is growing in the garden! Even the most experienced specialist chef does not know the exact number of possible recipes! And talk about the health benefits of salads from fresh vegetables and fruits can be infinite. Each of the vegetable ingredients of the salad gives, in addition to the flavoring shades, also useful microelements, vitamins, a solar charge of vivacity and good mood.

It is noteworthy that culinary delights, based on herbal products, are always an economical option to feed a family tasty. Even if you do not grow vegetables and herbs in the garden, but buy everything on the market, the cost of private agricultural products is much cheaper than goods from eminent European or domestic food producers.

The process of preparing dishes from herbal products attracts many housewives because salad compositions are appropriate both on the daily menu and on the festive table.

It is important, of course, to cook them correctly! To keep all useful ingredients to the maximum, so that it is tasty and satisfying.

How to properly complete this task - will tell you the recipes below and the invaluable advice of the cook. It is these cookery comments that will allow you to cope with the preparation of vegetable salads easily!

How to make a salad of fresh vegetables - 15 varieties

Cabbage is a must-have product on every table. And the more often this vegetable will dominate your diet, the healthier your body will become. In the garden, cabbage of various types and varieties is grown all. And there are an infinite number of salads from it!

Ingredients for 4 servings:

• White cabbage - 1 kg;
• Greens (dill, parsley, basil, etc.) - 1 bunch in assortment;
• Home cucumber - 4-5 pcs;
• Sweet pepper (red) - 3-4 pcs;
• Orange - 1 pc;
• Tomato (optional) - 1 pc;
• Onion - 1 pc;
• Apple cider vinegar - 2 tbsp .;
• Salt / sugar to taste.

Cooking:

Chop the cabbage finely, season with salt / sugar and knead well to make the juice. Leave on for 30 minutes.

Cucumber, sweet pepper - cut into thin slices;

Greens, onions - chop finely.

After half an hour, when the cabbage is already well saturated with its own juice, mix all the other vegetables and only now add the orange, sliced \u200b\u200binto slices, which are also divided in half.

Leave the salad for 2 hours in the cold for a perfect taste. Serve to the table preferably as a separate dish.

Almost any cabbage salad can be prepared without oil dressing, since salted, sweetened and acidified with vinegar cabbage juice is a great alternative to any dressing!

You will not surprise anyone with a summer salad of tomato, cabbage and cucumbers with pepper. And this salad, beloved by everyone, is seasoned with a variety of sauces: sour cream, mayonnaise, mustard, sunflower, etc. But the sauce is just not needed for a cabbage salad, since this vegetable contains enough juice to spice all salad ingredients from souls!

Ingredients for 4 servings:

• Cabbage - 1 kg;
• Cucumbers - 0.5 kg;
• Tomatoes - 0.5 kg;
• Sweet pepper - 0.5 kg;
• Parsley - 1 bunch;
• Salt / sugar + apple vinegar - to taste.

Cooking:

Finely chop the cabbage, salt / sugar and grind it with your hands until the juice appears. Leave for 1 hour.

Tomatoes, cucumbers, greens, peppers - cut all the vegetables nicely.

After an hour, add the remaining vegetables to the cabbage, season with vinegar and serve.

The secret of this salad is that it is advisable to use cabbage early or medium in maturity, because these are the most juicy varieties. And since there is no oil dressing in the salad, it is precisely the cabbage sack along with vinegar that replaces it.

This salad will especially appeal to those who love delicate food, as the main ingredient of this dish is baked in the oven, which means it acquires an exquisite taste “with smoke”.

Ingredients:

• Young zucchini - 2 pcs;
• Tomatoes - 2 pcs;
• Carrots and onions - 1 pc.;
• Sweet pepper - 1 pc;
• Greens - 1 bunch;
• Garlic - 1 clove;
• Salt / sugar to taste.

Cooking:

Zucchini, peppers, onions, carrots, peel and cut into 2x2 cm slices. Fold everything on a baking sheet covered with oiled paper and bake in the oven until soft.

Similarly chop the tomatoes, finely chop the greens.

Pour vegetables from the oven into a salad bowl, add the garlic, tomatoes and greens passed through the press. If desired, you can add a couple of tablespoons of olive or vegetable oil to this salad. Mix everything and serve.

The recipe is similar in preparation to the previous recipe “ALMOST AS ON THE BOIL”. The only difference is that instead of zucchini there is eggplant and mushrooms added, so that there is a real feeling that you are in the forest!

Ingredients:

• Eggplant - 1 pc;
• Tomatoes - 2 pcs;
• Sweet pepper - 2 pcs;
• Forest mushrooms - 300 gr;
• Onion - 1 pc;
• Greens - 1 bunch;
• Salt and oil are optional.

Cooking:

Wash the vegetables, peel them and put them on parchment for baking in the oven. Bake until soft.

Peel, wash and bake the mushrooms with the next call on a separate sheet also until soft.

Finely chop the greens. Remove and cool all baked products. Add greens and eat.

Simple salads with sunflower oil.

A unique combination of familiar vegetable and vinaigrette ingredients and legumes that are unusual for this salad. It turns out a very special taste for vinaigrette. And the fact that this is a salad salad, except perhaps beets.

Ingredients for 4 servings:

• Beets - 0.5 kg;
• Carrots - 0.3 kg;
• Potato - 1 kg;
• Onion - 1 pc;
• Canned corn - 1 can;
• Canned beans (or boiled) - 1 tbsp .;
• Canned peas - 1 tbsp;
• Salt / spices / greens - to taste;
• Sunflower oil - 3-4 tbsp.

Cooking:

Cook vegetables from the garden in their uniforms (or bake in the oven), cool, remove the skin and cut into cubes.

Marinate onions for 30 minutes in salted boiling water, then chop finely.

Mix all vegetables, add all legumes and season with oil. After 30 inuts, you can serve to the table.

It will be more competent not to cook vegetables, but to bake in a peel, because With this heat treatment, more micronutrients and vitamins are retained.

This is a simple but at the same time very interesting recipe. And the taste and benefits are several times higher! ”

Ingredients:

• Beets - 1 kg;
• Apple cider vinegar - 4-5 tablespoons;
• Green feathers of onions - 0.5 bunch;
• Garlic - 3-4 cloves;
• Salt - 2 tsp;
• Sugar - 4 tsp;
• Caraway seeds - 1 tbsp.

Cooking:

Peel the beets by grating on a Korean grater. Season with garlic, salt, sugar and caraway seeds and vinegar. Leave for 1 day in a cool place for pickling.

When serving, cut the onion feathers and mix with beets.

This recipe is especially indicated for people with gastrointestinal tract disorders. Beets contain oils that help normalize the functioning of the stomach, this vegetable has a beneficial effect on the blood-forming function, on the cells of the whole organism.

“Broccoli is delicious!”

Broccoli cabbage has long been grown in our gardens. This vegetable is baked, boiled, fried, salted. In salad compositions, broccoli is also very effective!

Ingredients:

• Broccoli cabbage - 0.5 kg;
• Sweet pepper - 4-5 pcs;
• Onion - 1 pc;
• Tomatoes - 2 pcs;
• Salt / spices to taste;
• Any oil - 3-4 tablespoons

Cooking:

Broccoli cabbage divided into inflorescences and boil in well salted water for 5-7 minutes. Free from excess fluid through a colander, cool.

Cut tomatoes, onions and peppers into 2x2 cm cubes, put on a greased baking sheet and bake in the oven until soft and until a special aroma appears. Cool vegetables.

Mix everything, add salt and season with oil and herbs.

Vegetable salads with sauce

How many salad recipes are developed by culinary experts, so many in all probability there are sauces for these salads. We consider traditional mayonnaise, sunflower or olive oil, sour cream. But, there are other unexpected combinations of sauce components that give the salad an amazing taste.

The combination of sunflower oil and soy sauce is used in salads quite often. This gives the dish a particularly piquant taste and aroma. Even if the vegetables from the garden are the most common, the salad will still work with an overseas note.

Ingredients:

• Cucumber - 1 pc;
• Carrots - 1 pc;
• Daikon radish - 1 pc;
• Dill greens - 0.5 bunch;
• Green onion feathers - 5-7 pcs;
• Sunflower oil - 2-3 tbsp .;
• Soy sauce - 5-6 tablespoons;
• Salt to taste.

Cooking:

If you use a grater for Korean carrots, then the salad will become like a dish from Chinese cuisine. But, in principle, our domestic grater will also do well.

Prepare vegetables (carrots, radishes and cucumbers): wash, dry from residual water, peel. Grate the carrots first. Salt and mash to enhance juiciness.

Then rub the cucumber and radish. Finely chop the dill. And cut the feathers of green onions into pieces up to 5 cm long, and then each cut lengthwise into thin strips.

Mix all the ingredients and season with sunflower oil and soy sauce.

Having tried this salad at least once, you will definitely want to make it a traditional dish for your family. What's the secret? In the sauce!

Ingredients:

• Tomatoes and cucumbers - 4 pcs each;
• Sweet pepper - 2 pcs;
• Cabbage, carrots and young sunflower sprouts - 100 g each;
• Dill - 1 bunch;
• Chives - 1 bunch;
• Sunflower oil (olive possible) - 6 tbsp;
• Vinegar - 2 tbsp .;
• Salt - 1 tsp;
• Ground black pepper - 0.5 tsp;
• Garlic - 3 cloves.

Cooking:

Tomatoes, cucumbers and sweet peppers, and green onions mode 2x2 cm cubes.

Three cabbage, three carrots on a Korean grater.

Dill finely chopped.

Preparing the sauce: mix vinegar, oil, black pepper, salt and garlic and beat with a whisk. Add vegetables to this sauce as they are sliced. In the end - mix everything thoroughly and eat.

Before adding sunflower sprouts to the salad, it is advisable to taste them. This is a peculiar taste, and if you don’t like it, you can replace them with young bean pods or asparagus beans in a salad.

The mustard sauce in this salad is almost homemade mayonnaise. And vegetables, seasoned with such a fragrant sauce, acquire a more vivid taste.

Ingredients:

• Cucumber - 2 pcs;
• Tomato - 2 pcs;
• Sweet pepper - 1 pc;
• Green onions - 4-5 feathers;
• Salt and chopped parsley - to taste;
• Sunflower oil - 2 tbsp .;
• Sugar - 1 tbsp;
• Mustard - 1 tsp;
• Vinegar - 1 tsp

Cooking:

Cut all vegetables into 2x2 cm cubes. Onions - in strips. Mix and let stand a little while the sauce is cooked.

For the sauce, mix sunflower oil, sugar, shop mustard, apple or balsamic vinegar (5%). Beat with a mixer until smooth.

Season the salad and serve.

Sour cream-mayonnaise blowing will give your salad a delicate and at the same time spicy taste. The amazing view of the salad composition will delight, and the taste will bring joy even to the gourmet!

Ingredients:

• Cabbage - 0.5 kg;
• Radish and carrots - 2 pcs each;
• Apple - 1 pc;
• Garlic - 2-3 cloves;
• Dill greens - 1 bunch;
• Sour cream - 4 tbsp .;
• Mayonnaise - 4 tbsp;
• Salt, spices - to taste.

Cooking:

Wash cabbage, carrots, radishes and apples, peel and grate on a Korean grater. Add each vegetable separately!

Apples can not be peeled from the top peel - this will save more useful trace elements.

Mix sour cream and mayonnaise, add finely chopped greens and garlic passed through the garlic. Fold everything in one container and beat until smooth.

Lay the salad in layers:

1 layer - cabbage - spread with sour cream-mayonnaise sauce;

2 layer - radish - sauce on top;

3 layer - carrots - sauce on top;

4 layer - apples - sauce on top;

The final layer is to fill with greens.

Vegetables with sour cream sauce is a familiar and beloved combination by many. And if you add mustard seeds to sour cream! Such an unexpected composition will change the aroma of the salad and make it a little piquant.

Ingredients:

• Cucumber and tomato - 2 pcs each;
• Dill greens - 1 bunch;
• Sour cream - 1.5 tbsp .;
• Olive oil - 2 tbsp .;
• Mustard seeds - 1 tsp;
• Salt / sugar / ground black pepper to taste.

Cooking:

Cut the vegetables nicely and mix.

Mix sour cream, olive oil, mustard seeds, salt and spices - beat thoroughly with a mixer until a homogeneous, thick sour cream-like mass.

Season vegetables and serve immediately.

Hot and aromatic dishes always eat everything with pleasure. This is not a classic example of a first course - it is a salad that is also served hot!

Ingredients:

• Carrots - 1 pc;
• Bell pepper - 2-3 pcs;
• Zucchini - 1 pc;
• Eggplant - 1 pc;
• Tomatoes - 2-3 pcs;
• Sunflower oil - 100 g;
• Salt, sugar, spices - to taste.

Cooking:

Wash, peel and cut vegetables into 2x2 cm cubes.

Grate the carrots on a coarse grater (or on a Korean grater), and cut the pepper into strips.

Separately, fry each vegetable, put in a container slightly draining from the remaining oil and mix. Serve hot.

Jerusalem artichoke is not as popular in cooking as native potatoes. Although by and large - it is a natural analogue of potatoes. It contains several more useful trace elements and vitamins, and its cultivation is considered easy. Jerusalem artichoke salad will fill the room with a pleasant aroma of potatoes baked on a fire and give a lot of pleasant tastes!

Ingredients:

• Jerusalem artichoke - 0.5 kg;
• Green onion feathers - 1 bunch;
• Garlic - 2-3 cloves;
• Tomato - 1 pc;
• Sour cream - 2 tbsp .;
• Salt / spices to taste.

Cooking:

Wash in running water and boil Jerusalem artichoke in a peel (you can bake in the oven until soft). Cool and peel. Dice 1.5x1.5 cm.

Chop green onion feathers and tomato.

It is better not to crush the garlic through the garlic, as well as cut into small pieces - this will preserve a more delicate taste and aroma, but will not saturate the dish with spiciness.

Salt and pepper vegetables to taste. Mix everything in a large bowl and season with sour cream.

That's how simple and fast you can make an original and very nutritious salad.

Why such a name? Quite often, this salad is prepared in the cold winter and spring. The aroma of juicy green onions and fresh cucumber along with bright orange corn really reminds of spring!

Ingredients:

• Beijing cabbage (or any cabbage) - 0.5 kg;
• Cucumber - 1 pc;
• Green onion feathers - 5-7 pcs;
• Canned corn - 1 can (200 g);
• Sour cream - 200 g.

Cooking:

Chop the cabbage and mash until soft. Chop the cucumber and onion.

Mix all components, add corn (without liquid) and season with sour cream. Top can be decorated with dill or any other herbs to taste.