A light coleslaw with beets will never hurt your figure. Cooking recipes with carrots, garlic, onions, garlic, for the winter.

Cabbage, beet and carrot salad is called vitamin bomb or salad for a reason. Since the vegetables in this salad are used raw, you will get the most out of them.

• White cabbage - 200 gr.,
• Onions - 1 pc.,
• Carrots - 1 pc.,
• Half a medium beet
• Salt to taste
• Refined sunflower oil - 2-3 tbsp. spoons,
• Sugar - one teaspoon
• Apple cider vinegar - 1 tsp

Once all the ingredients have been prepared, you can start preparing this diet salad. Wash the carrots and beets. Peel them along with the onion. Finely chop the required amount of white cabbage with a knife. Place in a bowl. Squeeze it lightly with your hands to make it softer and more juicy. If young cabbage or Peking cabbage is used to prepare the salad, then its already thin and juicy leaves do not need to be additionally crushed.

Grate carrots and beets for this dietary and vegetarian salad on a medium grater.

Cut the onion into cubes.

Combine all the ingredients of the salad - cabbage, onions, carrots and raw beets in one bowl.

Use a spoon, spatula, or fork to stir the almost cooked cabbage salad with the beets and carrots.

It remains to fill it. Salt, sugar, vinegar and vegetable oil are needed to dress the cabbage salad. Moreover, all these ingredients can be immediately mixed in a bowl or added directly to a bowl of salad. You can use apple cider vinegar, grape vinegar, pomegranate vinegar or ordinary table vinegar.

If for some reason you do not use vinegar, then replace it in the salad with a pinch of citric acid or lemon juice. Vegetable oil can be different too. Salt the salad.

Add sugar.

Pour in apple cider vinegar.

Add refined sunflower oil or any other oil you desire.

It remains to mix the salad and let it brew in the refrigerator for at least one hour.

That's it, a delicious, quick diet coleslaw with carrots and beets is ready. Good appetite. I would be glad if you like this recipe and come in handy.

Recipe 2: cabbage and beet salad for the winter (step by step)

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For the marinade:

• water - 1.1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tablespoons
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

Prepare the cabbage first. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to shred. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can dice or in any convenient way).

We do the same with carrots as with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

Everything, the vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them. The last layer should be beetroot and carrot.

When the vegetables are in the jar, cook the marinade. Pour water into a saucepan (usually a liter is not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground it). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heating.

Remove the bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. Pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple of tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after being poured with marinade, cover the cabbage with an inverted plate and put oppression on it.

I usually cook these vegetables in the evening. Pickled cabbage according to this recipe is delicious in the morning and can be eaten as a salad for breakfast.

Pickled cabbage is bright pink, crispy, sweet and sour. Well, very tasty! Carrots and beets also go with a bang. I highly recommend preparing such an elegant piece!

Recipe 3: cabbage and beet salad (step by step photos)

• white cabbage - 400 g,
• table beets - 1 pc.,
• turnip onions - 1 pc.,
• oil (olive, sunflower) - 50 ml,
• horseradish - 1 tablespoon,
• sea \u200b\u200bor rock salt - on the tip of a knife,
• granulated sugar -0.5 tsp,
• pepper (ground) - to taste,
• greens.

First of all, let's get to the cabbage. Take a tight fork, remove the top leaves and cut it in half. And then chop the cabbage into strips.

Chop the peeled beets into thin long strips or three on a grater.

Cut the peeled turnip into thin half rings. Chop the greens finely.

We put the vegetables in a salad bowl and make the sauce.

Pour vegetable oil into a separate bowl (if desired, you can use any - olive, sesame, pumpkin), add salt and granulated sugar. Stir and add ground pepper, it is important to know the measure so that it does not turn out too sharp. Well, the last ingredient is horseradish.

We mix.

Season the salad with the resulting sauce, let it stand for a while, and put it on the table.

Enjoy your meal!

Recipe 4: white cabbage and raw beet salad

• White cabbage 500 grams
• Carrots 500 grams
• Beet 500 grams
• Bulb onion 150 grams
• Vegetable oil ½ cup
• Salt 1 teaspoon (optional)
• Vinegar 9% 2 tablespoons
• Pepper ½ teaspoon

Peel the dead leaves from the cabbage and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm against the board.

Rinse the carrots with special care, and then peel off the peel with a special knife. Grate a clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Beets, like carrots, must be washed and peeled, and then chopped with a coarse grater or also chopped into thin strips.

Peel the bulbs and remove the inedible tips. Then cut each vegetable into two halves and cut each of them into thin half rings.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, squeeze it lightly with your hands. Then let the mixture steep for 1 hour. After this time, the salad is completely ready to eat, you can serve it!

Spread the beetroot and cabbage salad on portioned plates or serve on the festive table in a small salad bowl. You will see that this wonderful dish will be appreciated not only by you, but also by your household. Eat to your health. Enjoy your meal!

Recipe 5: salad with beets, pickled cabbage and apple

Cooking pickled cabbage salad with beets.

• beans - 0.5 cups;
• apple - 1 piece;
• beets (medium) - 1 piece;
• pickled cabbage (in Korean) - 0.5 cups.

For refueling:

• honey - 1 teaspoon;
• apple cider vinegar (or lemon juice) - 1 tablespoon;
• soy sauce - 1 tablespoon;
• vegetable oil - 1 tablespoon.

Beans and beets for pickled cabbage salad, of course, need boiled ones. Therefore, it is better to do this in advance. Beans can be poured overnight with cold water and then it will cook faster. Try not to digest it, it should be whole.

In order to boil the beets, it will take at least an hour. Consider all these points, and then the holiday salad will be prepared on time.

Cool the finished beets (you can speed up the process with cold water). Then remove the top layer from it and rub it on a coarse grater.

Now we put all the prepared ingredients: beans, beets, apple and cabbage in a deep container and mix.

For spice, if you like, you can add red pepper.

We mix all the listed ingredients in one container and get a delicious dressing for our festive salad.

In principle, the dish is already ready to serve, but ... let's make the last (obligatory) preparations. Let's prepare not just a salad, but a valentine salad. We spread it in the form of a heart, decorate it with greens and now we put it on the table.

Recipe 6: beet salad with cabbage and pomegranate (with photo)

Appetizing, tasty, and most importantly - healthy vegetable salad, in which the main tone is set by boiled beets. Beetroot is supplemented with chopped white cabbage, fresh carrots and pomegranate seeds.

• Cabbage - 250 gr
• Beets - 1 piece
• Carrots - 1 piece
• Pomegranate - ¼ pieces
• Salt to taste
• Sugar - 2 pinches
• Olive oil - 25 ml

The ingredients are ready, you can start grinding them. The order of cutting the ingredients does not matter, we suggest starting with a shredder of white cabbage. Remove the top leaves from the head of cabbage, thinly chop the cabbage on a cutting board. Sliced \u200b\u200bcabbage into a bowl.

The next ingredient for a vegetable salad is boiled beets. Peel the cooled beets, then grind them with a medium mesh grater.

We do the same with fresh carrots. We peel it, rub it. We shift the chopped carrots to cabbage and beets.

The main ingredients of the vegetable salad are crushed and placed in a bowl. It remains to add pomegranate seeds to them. We clean the pomegranates in a convenient way, remove the grains and transfer them to the chopped salad ingredients.

Season the salad to taste with salt, you can add a little granulated sugar (at your discretion). Pour in vegetable oil for refueling.

We alter the ingredients of the salad with a spoon.

A delicious vegetable salad made from boiled beets, fresh cabbage, carrots and pomegranate seeds is ready! We serve it to the table in a common salad bowl or lay it out in bowls and serve in portions. Bon appetit and health!

Recipe 7: salad of beets, cabbage and carrots with garlic

• 200 grams of beets;
• 200 grams of carrots;
• 200 grams of white cabbage;
• a couple of cloves of garlic;
• 3-4 tables. l. sunflower, aromatic oil;
• a couple of pinches of salt and granulated sugar;
• 2 tables. l. vinegar.

Thin shredded cabbage. As usual, you should not knead and knead cabbage with your hands. The salad will be good anyway.

Rub the carrots on a coarse grater so that the salad is juicy. I am buying a sweet carrot for a salad.

I do the same with beets. A Korean grater helps me with this.

I squeeze garlic to the grated vegetables. A character appears in the salad, not very cocky, burning, but confident and incendiary.

I stir everything so that the vegetables combine with each other. The salad seems to consist of simple vegetables, but together they harmonize well and as a result I get a healthy, very tasty salad. The simpler the components, the better sometimes the recipes.

Fresh cabbage and beetroot salad recipe with photo delicious

It's time to stock up on vitamins! Despite the fact that all the vegetables in this salad can now be bought all year round, it is still better to use young fruits, which contain much more vitamins than those that have been harvested since autumn. Young cabbage is crispy and juicy. It is she who gives this salad a special taste and saturates it with the first vitamins. And even a small amount of green onions makes the salad bright and appetizing. can be used as an independent dish or served with meat, fish or a side dish.

Fresh beetroot and cabbage salad, recipe with photo:

Fresh beets - 1 pc.

Fresh white cabbage - 200 g

Bulb onions - 1 pc.

Green onions - 0.5 bunch

Mayonnaise - 0.5 cups

Ground black pepper - 0.5 tsp

Salt - 0.5 tsp

Preparation time - 10 minutes

Cooking time - 20 minutes

Servings - 2-3

Prepare all required ingredients.

Wash, peel, rinse, dry and grate the beets on a coarse grater or grater for cooking carrots in Korean.

Chop the cabbage into thin strips.

Peel the onion, cut it lengthwise into 4 pieces, and then finely chop it across.

Combine beets, cabbage and onions in a large bowl. Season the mixture with pepper and salt (to taste).

Stir the vegetables and rub lightly with your hands.

Season the mixture of vegetables with mayonnaise.

Mix the salad well.

Place the salad in a salad bowl and sprinkle generously with finely chopped green onions.

Canning is a creative process. You can change or add spices, herbs. You can experiment with the amount of salt, sugar, vinegar. And then look forward to the result. And if you want "tasty and immediately", we offer instant recipes. The appetizer will be ready in a few hours.

Cabbage with instant beets, pickled with vinegar is an original preparation: it does not require complicated ingredients and looks “smart”.

The main principle is the quality of vegetables. They should be free of dark spots, damage and rot.

You can determine the freshness of cabbage by the juicy elastic leaves. Any varieties are suitable for instant blanks - with or without a stump.

Choose firm beets with a flat surface. On the cut, it should be evenly colored, without white streaks and blotches.

Daily recipe for shredded cabbage with garlic

The blank prepared according to this recipe can be served on the table the next day as a snack or addition to a complex side dish.

Ingredients:

• 1 kg of cabbage (white or red);
• 1 carrot;
• 1 large beet.

Instant beetroot cabbage marinade includes:

• 3 glasses of water;
• 6 tbsp. l. vegetable oil;
• 8 tbsp. l. Sahara;
• 2.5 tbsp. l. salt;
• 4-5 cloves of garlic;
• 3-4 peas of black pepper;
• 2-3 bay leaves;
• ¾ glasses.

Note! It is enough to decompose the workpiece in clean dry jars, without additional sterilization. Store in a cool place for no more than a month.

Cooking procedure:

1. Cut the cabbage into medium strips and the garlic into thin slices. Grate the beets and carrots on a coarse grater. Mix everything (no need to wrinkle).
2. Put bay leaf, salt, granulated sugar, pepper in a pot of water. Bring to a boil, add vinegar, oil, stir, remove from heat.
3. Transfer the vegetable mixture to a three-liter jar and squeeze tightly.
4. Pour the marinade over the vegetables, close the lid.
5. When the jar is cold, put it in the refrigerator. Thanks to the addition of vinegar, the cabbage salad with beets and garlic will be completely marinated within a day.

Important! The liquid should not completely cover the vegetables. The released cabbage juice will increase the volume of the marinade.

Rose petal salad for the winter

Cabbage leaves, cut into triangles, are beautifully colored with beets and look like pink petals. An excellent appetizer for a festive table.

Ingredients:

• 1 head of cabbage;
• 1 medium beet;
• 1 head of garlic (8-9 cloves).

For the marinade:

• 1 liter of water;
• 2 tbsp. l. salt;
• 7 tbsp Sahara;
• 8 tbsp sunflower oil;
• 10 tbsp ...

Cooking procedure:

1. Cut the cabbage into triangles (about 3x3cm), beets and garlic into thin slices.
2. Place vegetables in layers in a wide enamel or glass dish. If desired, you can add bay leaves, cinnamon, cloves, red, allspice or black pepper, etc.
3. Dissolve salt and sugar in boiling water. Add oil, vinegar, boil the marinade for another 2-3 minutes over low heat.
4. Pour the hot water over the vegetables, cover with a plate, and put oppression on top (for example, a 5 liter water bottle). Put the cooled snack in the refrigerator. She will be ready in a day.

Additional Information! You can pour vegetables with cold marinade, but they can only be served on the table after 3 days.

Pickled Cauliflower Recipe

Ingredients:

• 1 kg of separated inflorescences;
• 1 PC. beets;
• 4-5 cloves of garlic;

For the marinade:

• 1 liter of water;
• 2 tbsp. l. salt;
• 7 tbsp. l. granulated sugar;
• 2 pcs. bay leaves;
• 10 black peppercorns;
• 1 tbsp. ;
• 8 tbsp. tablespoons of vegetable oil.

Additional Information! You can diversify the taste of the appetizer by adding your favorite spices and herbs.

Cooking procedure:

• Disassemble the head of cabbage into inflorescences, rinse in running water, put in a saucepan.
• Bring to a boil and blanch over low heat for 4-5 minutes. Remove the inflorescences with a slotted spoon, leave the water for the marinade.

Additional Information! If you add a little sugar to the boiling water when boiling cauliflower, it will retain its white color. The inflorescences boiled in mineral water become especially tasty.

• Wash beets, peel, cut into thin strips.
• Add spices, chopped garlic, sugar, salt, oil and vinegar to the water left for the marinade. Bring to a boil and remove from heat. Put vegetables in an enamel or glass container, pour marinade over them, press down with oppression.
• Put the cooled appetizer in the refrigerator, after a day you can try it, but it is better to wait 48 hours.

Additional Information! Hot food lovers can increase the amount of garlic and add chili peppers to their taste.

Spicy pickled cabbage with beets and horseradish

An original spicy appetizer, the recipe of which will surely take its place among your favorite dishes.

Ingredients:

• 1 kg of white cabbage;
• 1 medium beet;
• 15-20 grams of horseradish;
• 4-5 cloves of garlic (more if you want a very spicy snack);
• greens to taste (celery, dill and parsley);
• dry chili pepper (to your taste, but not more than ½ tsp).

For the marinade:

• 1 liter of water;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt.
• 250 ml.

Cooking procedure:

1. Cut the cabbage into medium-sized strips, cut the beets into strips or cubes.
2. Finely chop horseradish and greens.
3. Put cabbage and beets in layers in a suitable container, adding horseradish, herbs, chopped garlic and hot peppers.
4. Pour salt, sugar and vinegar into boiling water, remove from heat, stir until completely dissolved and pour the vegetables with the resulting marinade.
5. Cover the container with a plate, press down with oppression, leave for 24-48 hours at room temperature.

The appetizer can be served on the table after two days or wait 5-7 days, put the workpiece in jars for further storage in a cool place.

Cabbage, carrot and beet salad

Cabbage, carrot and beetroot salad with vinegar is prepared from fresh vegetables. Additionally, you can use canned peas, bell peppers or hot peppers.

Ingredients:

• 250 grams of cabbage;
• 1 carrot;
• 1 onion;
• 1 small beet;
• 1 clove of garlic;
• 3 tbsp. l. vegetable oil;
• 1 tsp granulated sugar (can be replaced with honey);
• 1 tbsp. l. table vinegar (you can take it, the taste will be softer);
• Salt and ground pepper to taste.

Cooking procedure:

1. Chop the cabbage finely, transfer to a bowl, salt, mash with your hands, let stand for 5-10 minutes.
2. Washed and peeled carrots, grate beets on a coarse grater. Cut the onion into thin quarter-rings, squeeze the garlic through a press.
3. Combine all vegetables, mix.
4. In a small glass jar, mix oil, vinegar, sugar (honey), salt, pepper and shake thoroughly until smooth.
5. Pour the dressing over the vegetables, stir, leave in the refrigerator for an hour. The appetizer is ready!

You can see another type of this salad in the video below:

Two inexpensive vegetables can be used to quickly and easily prepare bright, tasty and healthy snacks. Please yourself and your guests!

Ingredients:

• Fresh cabbage - 250 g;
• Carrots - 1 medium size;
• Beets - 1 small;
• Garlic - 1-2 cloves (to taste);
• Oil - 2 tbsp. l., vegetable;
• Soy sauce - 2 tbsp. l .;
• Seasoning for Korean carrots.

Invaluable benefit!

In the spring, when the body is already yearning for vitamins, and at any other time of the year, an easy and quick salad of fresh cabbage, beets and carrots will invigorate and provide the supply of nutrients to all organs of the body. A salad containing beets, a natural cleaner, and cabbage, a source of ascorbic acid, will help fight various ailments associated with reduced immunity and slagging.

Beets will help in cleansing the intestines of bacteria and toxins, it is very useful for pregnant women, people suffering from hypertension, obesity, atherosclerosis, has an anti-inflammatory effect, prevents the development of anemia.

Cabbage contains many vitamins and minerals, including vitamins C, B, phosphorus, sulfur, potassium and calcium.

Carrots, on the other hand, are rich in vitamin and provitamin A. When cooked, they are a great source of antioxidants than raw ones. It is useful for hypertension, varicose veins, atherosclerosis, diabetes mellitus. It is an excellent agent in the prevention of cancer.

Variety of options

There are a lot of cooking options for this dish, the amount of ingredients, as a rule, varies according to the wishes of the culinary specialist, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots combined with garlic will serve as a good immune modulator, as garlic increases the overall health benefits of lettuce through its powerful antimicrobial and antiviral properties.

You can simply make a mixture of cabbage and boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, in foods that are not subject to heat treatment, more vitamins remain. Raw beets, carrots, and cabbage are a great salad for people looking after their appearance. There is also a recipe for making such a salad with an apple.

By the way, the combination of seaweed and beets in a salad will be original, which can also be served on a festive table. Carrots are also often added to it.

For better assimilation of the ingredients and, accordingly, the greater benefits of the salad, it must be seasoned with vegetable oil, since some vitamins contained in carrots (especially in it), beets and cabbage are fat-soluble.

Onions are also often used as an ingredient in a salad, and an apple, if used for cooking, is usually sprinkled with lemon juice so that it does not darken and does not lose its attractive appearance.

By the way, if it is contained in a salad with cabbage, beets and carrots, vinegar is an excellent option for dressing it, which will also add a piquant flavor to the dish.

The method of preparing salad from cabbage, carrots and beets with the addition of meat, which, after boiling, cut into strips and fried until an appetizing crust is formed, is very popular.

Sometimes you can find such an interesting recipe - a salad of cabbage, beets and carrots with chips. In this case, the main ingredients are prepared, cut and mixed first, and the chips are broken and added last, or served separately and mixed with the salad directly in individual plates. This method is practiced so that the chips do not lose their crispy brittle consistency.

Easy to cook!

So how do you make a salad of cabbage, beets and carrots?

1. Beets and carrots must be grated on a coarse or medium grater.
2. Chop the cabbage as fine as possible. To make it softer, sprinkle with a little salt and knead with your hands.
3. Grate the garlic on a fine grater or pass through a garlic press.
4. Combine all ingredients together, add vegetable oil, seasoning, soy sauce and mix thoroughly.
5. After the salad has steeped (25-60 minutes), it is ready.

This simple and extremely healthy salad can be served garnished with parsley. Perfect for a light snack between main meals, as an appetizer for dinner and as one of the dishes on the festive table. Indispensable for those who are fasting.

Among amateur culinary experts, there is an opinion that the more complex the recipe, the tastier the prepared treat turns out, but this is far from the case. Beet and cabbage salad is ready to debunk stereotypes, because this is a vivid example of the fact that a delicious and healthy snack can be prepared from a minimum of the simplest components. And besides, the culinary potential of these products is so great that many different salads can be made from them for every taste.

No one will argue if we say that cabbage, carrots and beets are some of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits give excellent yields in our latitudes, they also concentrated remarkable benefits.

Healthy beets

Fresh carrot and beetroot dishes are literally full of benefits. In their composition, it is even difficult to count the amount of vitamins, minerals, and fiber, and their energy value is so low that these products are a tasty morsel for diets.

Carrots and beets are included in many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot soup, vegetable cutlets, stews and pancakes. But most often these vegetables together and separately can be found in cold snacks.

It is impossible to guess how many recipes from beetroot and carrots are there in the world, but among them fresh and canned salads from cabbage and cauliflower vegetables remain traditional for us.

Salad "Brush" from beets and cabbage

Ingredients

• - 1-2 pcs. + -
• - 1 PC. + -
• Cabbage - 1/4 fork + -
• - 50 ml + -
• - on the tip of a knife + -
• - 1 tsp + -
• — 2 pinches or to taste + -

Preparation

The composition of which includes beets, cabbage and carrots, is an excellent option for cleansing the body of toxins, and also acts as an excellent complex of vitamins. Raw carrots and other ingredients are a clean source of dietary fiber and fiber that aids digestion and metabolic rate.

1. Vegetables peeled from skins and sluggish leaves: carrots, beets and cabbage, chop and three on a grater.
2. Add some salt to the cabbage and shake it with your hands so that it softens slightly.
3. Season the beets with unrefined sunflower or olive oil (2 tablespoons) and mix well so that each straw is covered with an oily layer. This will prevent the rest of the ingredients from being painted ruby.
4. Now all components can be mixed, salt to taste and pepper. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

• Pre-soaked and then chopped prunes aid digestion;
• Pomegranate seeds will complement the treat with vitamin C and iron, as well as give the snack a pleasant sourish-tart taste;
• Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
• There is also a sweet and sour version of such a salad, where, along with butter, lemon juice and a pinch of salt, granulated sugar is also added for dressing (1-2 tsp).

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and stayed there forever, because they are so delicious. Any housewife can cook a classic Korean carrot at home if there is seasoning. And if you make the dressing yourself, and even add cabbage and beetroot to the traditional orange root vegetable, then you will not be dragged by the ears from such a salad.

Ingredients

• Small forks of cabbage - 500 g;
• Beets - 1 root vegetable;
• Carrots - 120 g;
• Onion - 1 onion;
• Coriander powder - ½ tsp;
• Garlic cloves - 3 pcs.;
• Table vinegar 9% - 50-70 ml;
• Refined vegetable oil - ½ tbsp.;
• Black pepper powder - ½ tsp;
• Granulated sugar - 20 g;
• Table salt - 1.5 tsp

Cooking beet and cabbage salad

1. Grind prepared, washed and peeled vegetables. Grated carrots and beets for Korean salad, and use a shredder to turn cabbage into even and thin strips.
2. Now in a voluminous wide-bottomed container, mix all the vegetables together with salt, slightly crushing the slicing so that the salt soaks the cabbage and root vegetables well. Leave the half-finished salad to brew for 15-20 minutes.
3. Meanwhile, chop the onion into thin rings and fry in oil until transparent and light golden brown. Mix the finished frying with salted vegetables.
4. Now we mix the salad with the rest of the ingredients as a dressing aromatic mixture: add sugar, then pepper, coriander and pressed garlic.

Pour in vinegar and oil and mix everything thoroughly again. Salad in this form should be marinated in the refrigerator for about 2-3 hours.

Salad "Goat in the garden"

This type of treat is guaranteed to become the main object of admiration just for its appearance. And after tasting this masterpiece, there will certainly be more fans of your cuisine.

Ingredients

• Smoked sausage - 0.3 kg;
• Cabbage forks - ½-1/3 pcs.;
• Carrots - 250 g;
• Beets - 120-150 g;
• Potatoes - 3 tubers;
• Fresh cucumbers - 2-3 pcs.;
• Garlic cloves - 2 cloves;
• Mayonnaise - 1 small pack;
• Salt - 7 g;
• Pepper powder (black) - ½ tsp

Home cooking "Kozlik"

1. All components of this salad are used without heat treatment, which makes this appetizer a treasure trove of nutrients. And thanks to this, such a salad is prepared very quickly.
2. All components should be chopped into strips. Cabbage on a shredder, cut potatoes on a coarse grater, cut cucumber and sausage by hand into thin cubes, beets and carrots after peeling three on a Korean grater.
3. Potatoes are the only ingredient that needs pre-cooking. But you do not need to cook it, and the raw planed potatoes should be deep-fried until crisp, like tiny chips. After frying, put the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish in the center we lay out a slide of sausage, along the edges in the form of a seven-color flower, we lay other components in hills, which should first be salted and pepper a little. It turns out to be a very bright, healthy and creative salad. Squeeze the mayonnaise along the inner sausage circle.

This salad should be served in portions and laid out on a dish immediately before serving, so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage - with meat fried with spices.