Cabbage salad with bell peppers is both a simple appetizer, quick to prepare, and a complete, rich and fortified dish.

Moreover, its peculiarity is that, unlike fresh cabbage, it does not cause flatulence or digestive disorders and has a pleasant smell and sweetish taste.

You can diversify the salad by adding carrots, onions, herbs or herbs. In addition, some of the delicacy can be left in jars with nylon lids for current use, and the rest can be sealed for long-term storage for the winter.

Quick cabbage salad with bell pepper

Quick to prepare, a tasty appetizer made from cabbage and sweet peppers will complement any dish. And the peculiarity of this recipe is that the preparation will be ready for consumption after 5-6 hours.

Components:

• Cabbage – 1 kg
• Carrots – 200 g
• Sweet pepper – 300 g
• Garlic cloves – 2 pcs.
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Sunflower oil – 80 ml
• Vinegar – 50 ml
• Water – 50 ml

1. Separate the cabbage from the top leaves, wash and dry. Chop the vegetable into thin strips.
2. At the same time, peel the carrots, wash them well and grate them.
3. Place the vegetables in a bowl and lightly mash them with your hands.
4. Remove the stem and seeds from the pepper and cut it in half. Cut the peppercorns into strips.
5. Add chopped pepper to the rest of the vegetables. Mix salad ingredients. Salt and sugar the dish, stir with a wooden spoon. Stir chopped garlic into the mixture.
6. Prepare clean and dry jars, sterilized in advance in the oven, microwave or steam.
7. Boil the marinade by boiling water and adding vinegar and vegetable oil.

Attention! For preparation, you can use either table vinegar, apple vinegar, rice vinegar, or malt vinegar - each product will give the dish a special taste.

1. Place assorted vegetables into jars. Fill the jars to the top with boiling marinade.
2. Seal the jars with lids. Store the workpiece in a cool place.

Vegetable salad from cabbage and peppers for the winter: a classic recipe

A bright salad of cabbage, peppers, carrots and onions will not only be a vitamin-rich snack, but will also be perfect as a side dish for meat or fish. This salad can be eaten immediately, without waiting for winter, or prepared for future use.

Products:

• Carrots – 200 g
• Cabbage – 1.5 kg
• Onion – 300 g
• Sweet pepper – 400 g

For the marinade:

• Vinegar – 80 ml
• Sugar – 20 g
• Salt – 25 g
• Oil – 100 ml
• Laurel leaves – 3 pcs.
• Peppercorns – 6 pcs.

1. Wash and peel vegetables before cooking. Grate the carrots using a coarse-toothed grater, cut the remaining vegetables into strips.

Attention! To make the salad bright, you can take peppers of different colors.

1. Pour the chopped vegetables into a bowl and stir.
2. Prepare the marinade. To do this, dissolve salt and granulated sugar crystals in vinegar. Add sunflower oil to the preparation.
3. Pour the prepared marinade over the vegetables. Mix the salad.
4. Place peppercorns and bay leaves into sterilized jars. Tamp the salad into the jars on top.
5. Place the jars, covered with lids, in a wide saucepan of hot water. Sterilize the workpiece for 15 minutes.

Fresh cabbage salad with bell peppers without sterilization

Another traditional version of winter preparation made from cabbage and peppers will surprise you with its ease of preparation and lack of sterilization. The result is a delicious, crispy delicacy that can be served both for a festive dinner and for a weekday lunch.

Products:

• Cabbage – 5 kg
• Carrots – 1 kg
• Onion – 1 kg
• Sweet pepper – 1 kg
• Vegetable oil – 350 g
• Salt – 4 tbsp.
• Vinegar – 250 g

The preparation of a vegetable dish is as follows:

1. Separate the cabbage heads from the top dirty leaves and chop them.

Attention! The finer you chop the cabbage, the milder the salad will taste. At the same time, you cannot crush the cabbage slices with your hands.

1. Wash the peeled onion and cut into small pieces.
2. Grind the pepper without seeds and stalk into strips.
3. Peel the carrots and grate them on a fine grater.
4. Mix all the prepared vegetables together. Add salt, pepper, oil and vinegar to the preparation. Mix the mixture thoroughly with a spoon.
5. Place the finished dish tightly in jars, cover the container with cloth or gauze. Leave the workpiece in a warm place for three days.
6. After the time has passed, close the jars with lids and transfer to the refrigerator.

This preparation is stored for a long time, without spoiling the taste or aroma of the dish.

Spicy appetizer of bell pepper and cabbage

Cabbage and pepper salad for the winter is easy to prepare, and the taste will surprise even gourmets of spicy dishes.

Components:

• Cabbage – 1 kg
• Sweet pepper – 2 pcs.
• Chili pepper – 1 pc.
• Carrots – 2 pcs.

• Sugar – 100 g
• Salt – 1.5 tsp.
• Water – 1 tbsp.
• Vinegar – 1/3 tbsp.
• Sunflower oil – 100 ml

How to prepare cabbage salad with sweet peppers:

1. Wash the cabbage and chop it.
2. Mix cabbage sticks with grated carrots.
3. Add bell peppers, cut into strips without seeds and stalks, to the vegetables.
4. Add spices to the vegetable stock and stir.
5. Pack the salad into clean jars, compacting.
6. Fill the container to the top with marinade prepared using water mixed with salt, sugar, vinegar and oil.
7. Sterilize half-liter jars of cabbage in a water bath for 15 minutes, liter jars for 30 minutes.
8. Seal the containers with lids. Store the workpiece in a cool place.

Hunter's cabbage and pepper salad

Using pepper and cabbage, you can prepare a very tasty appetizer that will always help out the hostess if guests suddenly come. It is better to preserve salad at the end of the harvesting season, at a time when late varieties of cabbage are ripening and green tomatoes need to be picked from the beds.

Ingredients:

• Cabbage – 300 g
• Peppers, cucumbers, green tomatoes – 200 g each
• Carrots – 100 g
• Onion -150 g
• Garlic cloves – 2 pcs.
• Sprigs of dill, parsley - 1 pc.
• Vinegar – 4 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tbsp.

1. Peel, wash, and cut carrots into strips.
2. Peel, rinse and chop the onion into half rings.
3. Cut the sweet peppers in half, remove the seeds, membranes and remove the stalks. Cut the vegetable into strips.
4. Rinse the cucumbers, trim both sides, and cut into strips.
5. Peel the tomatoes and cut into cubes.
6. Rinse and chop the cabbage into pieces.
7. Peel the garlic and pass through a press.
8. Mix the prepared vegetables in a bowl, add salt to taste. Leave the vegetable salad on the table for 60 minutes to absorb the flavors and aromas.
9. After the time has passed, stir in vinegar and vegetable oil into the mixture and heat the assorted vegetables in a frying pan, avoiding boiling.

Attention! It is better to heat the salad in small portions so that all the vegetables have time to steam evenly and not overcook.

1. Place the prepared snack into clean jars. Cover the containers with lids.
2. Send the workpieces for pasteurization in a water bath:

• half-liter container - for 12 minutes;
• liter - for 15 minutes.

1. Seal the jars with lids, turn them upside down and wrap them until they cool completely.

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Vitamin classic with carrots

The salad deserves the title “Vitamin with a twist.” It is excellent in autumn and winter. You only need a little bit of sweet pepper. It adds a juicy spring note and enlivens the usual combination of vegetables. And the Korean principle of using hot oil allows vegetables to quickly become saturated with the aroma of paprika.

• Preparation time: 20 minutes + 1 hour of infusion in the refrigerator.
• Calorie content per 1 serving - no more than 200 kcal.

For 6 servings we need:

• White cabbage - 500 g
• Bell pepper (red) - ½ large fruit
• Carrots - 1 pc. large (150-200 g)
• Parsley (finely chopped) - 2 tbsp. spoons
• Garlic - 2-3 medium cloves
• Sugar - ½ teaspoon
• Salt - 1 teaspoon

For refueling:

• Sweet red paprika - 1 heaped teaspoon
• Water - 2 teaspoons
• Vinegar, 9% - 1 teaspoon
• Vegetable oil - 80 ml

Easy to prepare!

Shred the cabbage. Sprinkle with sugar and salt, lightly fluff and press to release the juice.

Three carrots on a coarse grater. Finely chop the garlic with a knife. Fresh can be replaced with 1 teaspoon granulated garlic powder. Chop parsley to taste.

Combine the vegetables in a bowl and add the paprika, water and vinegar sauce. We do not add oil!

The final touch: heat the oil on the stove and pour hot (!) over the salad. Mix quickly.

Cover with a lid and let the slices brew - 1 hour in the refrigerator.

Lots of ideas for a classic recipe

After it sits, you can add whatever you want to the salad.

• I eat sunflower seeds.
• Walnuts (chopped randomly with a knife).
• Cauliflower (finely chopped, then it has the taste of young pine nuts).
• Tomato pieces (peel and cut into small cubes).
• Sweet apple (do not be lazy to cut into short strips).
• I eat berries, incl. frozen. We love blueberries or blackcurrants.
• Pomegranate seeds or sesame seeds.
• Dark raisins or pieces of other dried fruits.
• Canned corn or red beans.

Juicy and healthy with broccoli and herbs

Perhaps the most healing sample of our favorites. Scientifically proven: 100 grams of raw broccoli per day - and you are protected from many misfortunes. At the same time, the salad remains light. The preparation is quick and the calorie content is low. You will also be pleased with the unusual sauce with three accents.

• Cooking time - 20 minutes + 15 minutes to brew
• Calorie content per 1 serving - no more than 160 kcal.

For 6 large servings we need:

• Cabbage - 500 g
• Sweet pepper (large red or orange) - 1 pc. or 2 halves of each color
• Broccoli - 1 small head
• Green onions (chopped) - ½ cup

For the sauce:

• Juice of 1 lemon
• Vegetable oil - 1 tbsp. spoon (olive is better)
• Light mayonnaise - 1 tbsp. spoon
• Sour cream (15-20%) - 1 tbsp. spoon
• Sugar - 1 teaspoon
• Salt - ½ teaspoon
• Dill (finely chopped) - 2 tbsp. heaped spoons
• Parsley (finely chopped) - 2 generous pinches
• Garlic granules (if you like) - ½ teaspoon

Cooking with photos.

Shred the cabbage to your favorite thickness. You can crush the slices with a pinch of salt. Cut the sweet pepper into short strips. Add some greenery to the red color: finely chop the onion arrows. If you don't like onions, substitute parsley, cilantro or a stalk of celery. Check out how great the contrasting colors look in the photo below!

Let's do broccoli. How to choose . It will be a beautiful green color. Cut off the top part of the inflorescences and chop finely. If you don’t know where to place the stems, peel them from the outer tough skin and finely chop or grate them. They also go well in a salad.

The sauce is basic but unique. Healthy foods with a hint of mayonnaise and lots of greens. Mix all liquid and bulk ingredients. Finely chop the dill and parsley and add to the buttery white mash.

Pour in the chopped vegetables, mix and 15 minutes of patience while the salad sits in the refrigerator. Voila! Awesome ensemble on the table.

Hearty and spicy with red cabbage and chicken

Don't pass by! - we are ready to tell this to everyone who has not yet appreciated the beauty of red cabbage. An excellent alternative or colleague for cabbage cabbage.

The salad is again simple, but the budget composition includes a hearty protein component - chicken. The Asian sauce adds a special twist. Feel free to try the recipe with ginger and honey. This will not only improve your health, but also taste great.

• Cooking time - 25 minutes + 50 minutes to prepare the meat
• Calorie content per 1 serving - no more than 280 kcal.

For 8 servings we need:

• White cabbage - 500 g
• Red cabbage - 300 g
• Boiled chicken meat (breast or ham) - 300 g
• Bell pepper (red) - 1 pc. large size
• Green onions - 5-6 arrows

Not necessary:

• Nuts (walnuts or almonds) - 30-60 g

For the sauce:

• Oil (preferably extra virgin olive oil) - ¾ cup
• Apple cider vinegar - ¼ cup
• Lemon juice - from ½ medium fruit
• Honey - ¼ cup
• Ginger (dried powder) - ¾ teaspoon
• Salt - 2-2.5 teaspoons
• Garlic granules - ½ teaspoon (if you like)
• Red paprika - optional, to taste

Slice cabbage, greens and onions as in previous recipes. If you wish, you can fluff the cabbage with salt, but you don’t need to crush it too much (!). Chop nuts to taste.

Prepare the sauce as usual: mix the liquids, add bulk flavoring additives and shake with a fork until smooth.

Now we will explain two nuances that relate to chicken and pepper.

How to deliciously boil chicken meat?

Any part of boiled chicken can be juicy, if you follow the correct algorithm.

1. Place fresh meat in hot salted water.
2. Cook covered over medium boil.
3. The breast and legs will be ready in half an hour.
4. Leave to cool in the broth.

The secret to grinding meat: do not cut, and disassemble into fibers. The pieces should not be very long (2-3 cm) and not too thin - about 0.5 cm.

For this recipe, we cut the bell pepper into small squares up to 1 cm. This way it looks more beautiful in the salad, does not compete for the main role and is easily perceived next to meat pieces.

Combine all ingredients, add sauce, stir.

The final secret touch is to give the salad let the sauce sit for at least 1 hour in the refrigerator.

With cucumber, celery stalk and awesome sauce

A logical solution for our latitudes, where they love sliced ​​cabbage with cucumber and dill. Cooking will not be difficult. Shred the cabbage as usual. Cut the pepper into strips and add cucumber slices in a spectacular striped peel.

This funny appearance attracts little ones to the salad and surprises even brutal men. Not much hassle! All you need is peeler (vegetable peeler). We remove the peel from the cucumber one at a time - alternating with areas where we do not touch the skin. When we cut the cucumber into rings, its outer rim will be variegated.

• Cooking time - 25 minutes
• Calorie content per 1 serving - no more than 170 kcal.

For 6 servings we need:

• Cabbage - 300 g
• Cucumber - 2 pcs. medium size
• Bell pepper - 1 pc.
• You can take half/third of different colors
• Celery stalk - 1 pc.
• Green onions, parsley, dill, cilantro

For refueling:

• Salt and black pepper
• Lemon juice or vinegar
• Vegetable oil

A laconic video - in our selection with photos. You will quickly appreciate the simple process. And you will rejoice at the result with gusto! The fourth cabbage salad with bell pepper is not only very tasty, but also very elegant.

Published: 03/03/2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

“Vitamin” salad made from cabbage, carrots, and peppers, the recipe for which I would like to present to your attention today can be either a savory appetizer for your lunch or a semi-finished product for preparing many other dishes. Its main feature is that by preparing a large portion, you can enjoy its taste for a week. Because we will marinade the vegetables from a mixture of vinegar, oil and spices, and every day the taste of the dish will only intensify.
The main ingredient of this snack is white cabbage. We need to buy a good strong head of winter varieties with white crisp leaves. This cabbage is very dense, and when we try to squeeze it a little in our hands, we will hear a creak, as if there was snow under our feet. This is exactly the kind of vegetable we need!
To add a pop of color and rich, sweet flavor, we'll add carrot root vegetables to the appetizer. The brighter the color of the carrots, the tastier it will be, and to give it more juiciness, soak the peeled carrots in cold water for several hours.
Another ingredient in the dish is lettuce pepper. It is this that will give the appetizer that delicate piquancy and aroma that we like so much. If you want, you can take peppers of different colors, then the appetizer will look more beautiful and brighter, but this will not affect the taste in any way.
Chopped onions give a rather interesting taste, because under the influence of the marinade, they soften their pungency and become very tasty and crunchy.
But the marinade is prepared very simply, we won’t even heat treat it, but mix all the ingredients in one bowl and pour over the vegetables. Moreover, table vinegar can be safely replaced with lemon juice or any fruit vinegar at your request. You can also add your favorite spices and spices. If you add other vegetables to the ingredients, you will get an equally tasty salad; for example, you should try making it.
And in this recipe, the indicated ingredients yield approximately 2 liters of salad.

Ingredients:
- white cabbage - 1 kg,
- onion - 1 pc.,
- carrot root - 2 pcs.,
- salad pepper - 1 pc.,
- oil (sunflower, olive) - 100 ml,
- vinegar (table, apple, wine) - 50 ml,
- sugar 3 tbsp. l.,
- table salt - 1 tbsp. l.

Step-by-step recipe with photos:

Cut the white cabbage in half, and then shred it using a shredder or just a wide knife.

Grind the peeled carrots on a grater.

Chop the peeled onion into rings.

We wash and dry the salad pepper, then cut off the top, tail and stalk. Cut the pepper lengthwise and unfold it into a rectangular layer. Remove seeds and cut into thin strips.

With pepper you will definitely delight with its fresh taste, as well as the speed of preparation. The fact is that cabbage and bell pepper are products that go well together. The taste of cabbage is particularly piquant, and bell peppers are usually sweet, but have a persistent aroma characteristic of this particular vegetable. Both ingredients are very juicy, which will make the entire dish, regardless of other products, saturated with moisture. Perfect with bell peppers for a light snack that you won’t be embarrassed to put on the table. Hearty and high-calorie salads get boring, but such dishes, with a minimum amount of fat, are just what you need. It will perfectly complement meat dishes, it can even be served as a side dish.

This dish is prepared very quickly, because the ingredients for cooking are used raw. You just need to cut them and season them with a special, aromatic sauce. All vegetables are very accessible, which means that you can prepare such a snack every day, enriching the body with useful substances. You can prepare the salad in a large portion at once, and you don’t have to worry that you won’t be able to eat it all at once. When the dish sits in the refrigerator, it will become more saturated with the dressing and this will make it even tastier than immediately after cooking.

For salad with pepper and cabbage you need:

• White cabbage – 360 grams;
• Salad onion – 90 grams;
• Carrots – 230 grams;
• Sweet pepper – 190 grams;
• Vegetable oil – 30 ml;
• Apple vinegar – 5 ml;
• Salt – 8 grams;
• Sugar – 4 grams.

Cabbage salad, carrots, bell pepper:

1. Cabbage, like all other vegetables, should be prepared in advance before slicing. Use a knife to separate the leaves that are located on top from the base. They should not be used for food, as they are quite rough, spoiled and contaminated in some places. The inside of the head of cabbage is clean, it can be safely cut into the desired pieces. You should chop the cabbage into strips, then mix apple cider vinegar with salt and sugar in a small container, pour the sauce into the cabbage, and mash well with your hands until the juice comes out of the cabbage.
2. Wash the tops of the carrots to remove dirt. To rinse the skin more thoroughly, you can use a soft sponge. Then peel the product and grate the carrots themselves.
3. It is best to use bell peppers in several colors; such variety will help make the overall appearance of the dish quite beautiful. Separate the stem from the peppers along with the seeds, rinse the product inside and out, and cut it into strips.
4. Salad onions have an aromatic taste, but they are not as pungent as onions. This ingredient is more delicate and will add the necessary notes to the salad. Peel it, rinse the vegetable itself in water, then cut into very small pieces.
5. Combine vegetables in one dish, pour oil and mix.

TIP: When working with vinegar dressing with your hands, be sure to use culinary gloves. There may be small wounds or cuts on your hands, and this will prevent vinegar from getting into them. In addition, when cooking with gloves, you comply with the norms and rules that are mandatory in the kitchen.

Cabbage salad with bell pepper

This version of the salad is more suitable for holiday dishes. It contains a large number of products that go well together, regardless of origin. This recipe combines sausage and crab sticks, which makes the taste unexpectedly pleasant, so many will like the appetizer. In the salad you can also find notes of sweetness from the corn and a slight spiciness from the garlic.

For salad with cabbage and bell pepper you need:

• White cabbage – 350 grams;
• Crab meat – 160 grams;
• Canned corn – 130 grams;
• Pepper – 190 grams;
• Raw smoked sausage – 250 grams;
• Fresh carrots – 230 grams;
• 2 cloves of garlic;
• Mayonnaise – 90 ml;
• Salt – 9 grams.

Prepare cabbage and bell pepper salad:

1. Wash the top of the white cabbage, peel off any leaves unsuitable for slicing with a knife, and chop it very thinly.
2. Remove crab meat from packaging and cut into cubes.
3. Open the can of canned corn, drain the marinade, and add the grains themselves to the dish.
4. Peel the pepper from the internal seeds, rinse with water, cut into small pieces.
5. Remove the sausage from plastic packaging and cut into cubes. You should choose raw smoked sausage with small bacon fat.
6. Peel clean carrots using a special knife for peeling vegetables, and chop the product itself through the large holes of a grater.
7. Separate the garlic from the skin, pass through a press, add the pulp to the mayonnaise. This method will add a piquant flavor to the dressing and will also mix the garlic evenly throughout the salad.
8. Place the products in a salad bowl, add salt and mix thoroughly with mayonnaise sauce.

Salad with cabbage and bell pepper

This dish is both fresh and filling, loaded with vegetables and ample nutritious ingredients like sausage and canned peas. very easy to prepare, but since it contains a fairly large number of ingredients, it can take about 40 minutes to cook. This is a fairly large number, so if you want to please your family and friends with such a snack as soon as possible, then it is better to make preparations in advance.

For cabbage and bell pepper salad you need:

• White cabbage – 350 grams;
• Salt – 9 grams;
• Fresh dill greens – 35 grams;
• Young cucumbers – 190 grams;
• Chicken eggs – 5 pieces;
• Smoked sausage – 270 grams;
• Pickled peas – 140 grams;
• Sweet pepper – 210 grams;
• Mayonnaise – 120 grams.

Cabbage salad with bell pepper:

1. The cabbage must be cut into short strips so that it fits neatly into a tablespoon. Sprinkle it with a little salt and mash it with your hands until the cabbage juice appears.
2. You should take sausage that is not very fatty, so as not to spoil the overall taste of the dish. Separate the packaging and cut the product itself into thin slices.
3. Open the can of canned corn and drain the excess liquid.
4. Peel the bell pepper from the seeds, remove the stalk, cut the product into small cubes.
5. Wash fresh cucumbers, separate the ends on both sides with a knife, and cut into strips.
6. Rinse the dill thoroughly in cool water and chop the leaf part with a knife.
7. Boil chicken eggs hard. After bringing them to a state of readiness, cool with cold water, peel and chop into cubes of arbitrary size.
8. Mix all ingredients in a salad bowl, add mayonnaise before serving.

TIP: Folding them many times, compactly, will help you quickly cut greens. Cut the resulting lump with a knife lengthwise and crosswise. The result will be finely chopped dill.

Cabbage salad, bell pepper, onion, carrot

This savory snack will please everyone without exception. has a very rich flavor that comes from the spicy dressing. It is this that forms the basis of such a dish. The main secret in cooking is that it is important to mix the marinade correctly so that you end up with the desired taste.

For cabbage, carrots and pepper salad you need:

• Young cabbage – 320 grams;
• Fresh pepper – 230 grams;
• Juicy carrots – 190 grams;
• Cucumber – 240 grams;
• Turnip onion – 110 grams;
• 4 cloves of garlic;
• Vegetable oil – 70 ml;
• Juice of half a lemon;
• Sugar – 7 grams;
• Soy sauce – 30 ml;
• Ground red pepper – 1 gram.

Cabbage, carrot and bell pepper salad:

1. Wash the cabbage, peel and cut into strips.
2. Remove seeds from pepper and chop into long pieces.
3. Peel the carrots and grate them on a special Korean carrot grater.
4. Cut off the cucumbers at the edges; if the fruit is not young, it is better to peel it. Cut into thin rings.
5. Peel the onion and cut into half rings.
6. Combine soy sauce with lemon juice, add sugar and red pepper, mix.
7. Season all prepared products with the prepared sauce, mix thoroughly and leave to marinate in a cold place for a couple of hours.

Cabbage and bell pepper salad

The products presented in the title make a very light dish that will appeal to everyone without exception. It can easily be included in your diet during diets, as it contains only healthy foods necessary for a healthy diet. The dressing is also light, pleasant to taste, and does not contain many calories.

For cabbage, carrot and pepper salad you need:

• Cabbage – 370 grams;
• Juicy carrots – 240 grams;
• Pepper – 180 grams;
• Canned corn grains – 160 grams;
• Salt – 6 grams;
• Olive oil – 20 ml;
• Lemon juice – 10 ml;
• Garlic – 1 clove;
• Dill greens – 35 grams.

Cabbage salad with bell pepper:

1. Cut the cabbage into thin strips, add salt, mash with your hands, and leave for a while to soak in its own juice.
2. Peel the carrots, rinse, then grate them to form long strips.
3. Separate the pepper from the seeds, wash it inside and out, cut into small cubes.
4. Open the corn and drain the marinade.
5. For the sauce, mix the oil with lemon juice, add chopped garlic, chopped herbs and salt. Add chopped products and mix well.

TIP: In order for the lemon juice to be squeezed out of the fruit well, you need to roll it with your hands on the table so that it softens a little. Then cut it in half and press it over a sieve so that no grains get into the sauce.

A minimal amount of calories, but a very high content of vitamins and useful elements are the distinctive features of snacks with vegetables. Cabbage and peppers are very rich in vitamin C, so eating them can boost your immunity and improve your overall health. Also, cabbage and pepper in salads affect the normalization of digestion, and this will slowly lead to a rapid metabolism, and therefore to a good figure. Therefore, you should definitely include light salads in your diet as often as possible.

Description

“Vitamin” salad from cabbage and carrots This is a very tasty and healthy dish that is very easy to prepare at home. This salad can be served on a holiday table or used for daily consumption. In addition, it can even be added to first courses as a base.

The salad got its name because of its vitamin-rich composition. Cabbage, carrots, peppers, together with onions form not only a very tasty, but also a very healthy mass that can even be closed for the winter. Carrots alone contain the carotenes necessary for the body, as well as vitamin C, not to mention cabbage, which contains vitamins A, B, C, E, as well as potassium, molybdenum, and many other trace elements. Thanks to this, consuming such a vitamin salad allows you to strengthen your immune system and prevent the development of many diseases.

Vegetable salad from cabbage and carrots is very easy to prepare with your own hands if you have all the necessary ingredients available. It is best to collect them from your own garden, as this way you will be sure that they are fresh.

We invite you to read our simple recipe with step-by-step photos to learn how to properly prepare a tasty and satisfying “Vitamin” salad, which will help you not only diversify your diet, but also provide your body with the necessary amount of vitamins. It’s easy to do this at home, and we invite you to check it out.

Ingredients

• 
  (5 kg)
• 
  (1 kg)
• 
  (1 kg)
• 
  (1 kg)
• 
  (4 tbsp.)
• 
  (340 g)
• 
  (0.5 l)
• 
  (0.5 l)

Cooking steps

First, you should prepare all the necessary ingredients and make sure they are fresh. Place them on the table in front of you so you don’t waste time looking for them while cooking.



Peel the onion and cut into rings or half rings, as you prefer.



Then take the bell pepper, wash it, remove the stem and remove the seeds. After that, cut it in half and start cutting into not very thin strips.



It is better to grate the carrots on a Korean vegetable grater, after washing them and removing the peel using a vegetable peeler. Place the carrots in the same container where you put the onions and bell peppers.



Now chop the cabbage. The first two layers of petals must be removed so that only the freshest ones remain. Don't forget to rinse the cabbage before cutting, and after shredding it, add it to the rest of the ingredients..





Using a spoon, mix the ingredients in a container and leave in the refrigerator for half an hour so that they are soaked in the dressing. You can add garlic if you wish..



If you want to close the “Vitamin” cabbage and carrot salad for the winter, you can start putting it in jars. Or serve immediately.



Bon appetit!