This salad is very popular in winter and autumn. These vegetables are perfectly stored for several months and preserve their vitamins. To get all of them, root vegetables should not be heat-treated, and therefore one of the delicious options to maintain your health is to make a salad.

In the selection, we have prepared several versions of this famous dish. You can eat it every day, and the variety of sauces and other ingredients will not let you get bored quickly.

General cooking principles

The cabbage should be chopped thinly. Since the autumn varieties of this plant bear hard fruits, with a small amount of green leaves, the shredder plays an important role. It will be hard and unpleasant to eat salad if it is chopped coarsely. The same goes for carrots.

Therefore, it is advisable to leave both of these ingredients for a short while in a sliced ​​form on the table. They will let the juice out and become much softer, and your hands will help speed up this process: you just need to crush the straw with them. Then both heavy and light sauce will suit the dish.

Fresh cabbage salad with carrots

Cooking time

calorie content per 100 grams

How to cook:

Tip: it is better to take low-fat sour cream, about 10%, so that the salad turns out to be light and goes with all dishes.

Healthy cabbage salad with apple and carrots

The sour apple, combined with other foods, creates another light, but very vitamin-rich and interesting salad. Sunflower oil is used as a dressing, but it can be replaced with olive oil, sesame oil, and linseed oil for greater originality.

How much time is 15 minutes.

What is the calorie content - 69 calories.

How to cook:

1. Finely chop the washed cabbage head. You can use a knife for this, or you can use a special grater. Crumple it with your hands, transfer to a bowl.
2. Coarsely grate the peeled carrots or cut into very thin strips.
3. Peel the apple and cut into the core with seeds. Grate in the same way as carrots. Better to take sour apple, and sweet carrots. This will balance the flavor of the dish.
4. Mix oil with a fork or whisk with vinegar and spices, add a pinch of sugar here and dissolve it. This will be the gas station.
5. Add all the ingredients to the cabbage and mix. Drizzle with the dressing, stir again, serve.

Tip: You can substitute a little lemon juice for vinegar.

Cabbage and carrot salad with vinegar

This recipe includes not only vinegar, but also onions, which are pickled in this vinegar. This makes it even juicier and softer. The large amount of greens adds a whole dose of vitamins to this dish.

How much time is 20 minutes.

What is the calorie content - 98 calories.

How to cook:

1. Remove the first leaves from the cabbage head, wash it, then finely chop and mash it by hand. The cabbage will let the juice go. Where there is a head of cabbage, it is not necessary to chop, so that the fibers are not very hard.
2. Mix the vinegar with a little salt and sugar to regulate the taste. It should be more sweet than salty.
3. Peel the onion and cut it into very thin half rings. Transfer to vinegar dressing.
4. Peel the garlic and chop it finely or pass it through a press.
5. Rinse greens under water and then finely chop.
6. Peel the carrots and cut into thin strips.
7. Mix all vegetables in one bowl. Remove the onion from the marinade. Add greens here.
8. Put the garlic in the oil, add here quite a bit of vinegar, in which the onions lay. Stir, you can season. Pour the rest of the ingredients with this dressing and mix everything again.

Tip: If you are using red or white onions, they do not need to be pickled, they are quite sweet. But the bitterness will help remove boiling water: they just need to rinse the fruit before or after slicing.

How to cook simply with mayonnaise

The most simple salad, the main highlight of which is cheese. It helps the consistency of the dish to be more uniform, while also increasing the nutritional value of the salad.

How much time is 10 minutes.

What is the calorie content - 72 calories.

How to cook:

1. Grate peeled carrots with large cells.
2. Grind the cheese in the same way. It can be anything, the main thing is solid. Soft cheese will be an unfortunate contrast to tough vegetables.
3. Finely chop the washed cabbage and salt, mash a little with your hands.
4. Mix all components and season with mayonnaise.

Tip: To enhance the pleasant flavor of the salad, you can add a little orange juice to the mayonnaise.

Beetroot recipe

Although beets are cooked in this salad variation, they can be grated raw. This will affect the benefits of the dish for the better. This is a very bright appetizer, really wintery and a little spicy.

How much time is 45 minutes.

What is the calorie content - 84 calories.

How to cook:

1. Wash the beets and cook. When ready, drain and let cool. Then remove the peel and rub the fruit coarsely. Mix with a little oil.
2. Wash the cabbage, first removing the first few leaves from it, then chop thinly. Squeeze the straw with your hands several times to soften it.
3. Peel and chop the carrots in the same way as the beets. Add Korean carrot seasoning, stir.
4. Mix the rest of the oil with a fork with soy sauce. Chop the peeled garlic finely and add to the sauce. Either butter or soy can be added to taste if desired.
5. Combine all components in one bowl and mix. Serve immediately.

Tip: To prevent the beets from staining your hands, you can peel and rub them with rubber gloves. Or you can just protect your hands with a plastic bag.

Ham variant

The use of ham in salads instantly captivates men. So the dish looks more appetizing and satisfying for them. And if the meat is a little more fried, its aroma literally drives you crazy!

How much time is 30 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Remove the packaging from the sausage and cut it into small cubes.
2. Pour some olive oil into a skillet and heat it up. Transfer the sausage here and fry it until golden brown over medium heat.
3. When frying the ham, you need to add garlic, peeled and pressed through a press, to it. Then cook for one minute. Turn off the stove, transfer the sticks to a napkin to remove excess oil. Cool down.
4. Remove the peel from the carrots, finely grate the fruit itself.
5. Remove the first leaves from the cabbage, cut the stump, wash the fruit. Then chop finely with a knife or grater. Straws that are too long can be cut into several pieces.
6. Mix cabbage and carrots in one bowl. Mash them with your hands so that they give juice.
7. Then add the fried ham here.
8. Pour in apple cider vinegar, sugar and salt a little, add Korean salad dressing. Mix. Add more oil as needed.

Tip: if there is no ready-made seasoning mixture for the dish, you can use the following set: dried garlic, black pepper, coriander, red paprika, red pepper. You can also add green peas to the salad.

Besides apple and table vinegar, you can use any other fruit or wine vinegar. You can even rice. It only affects the taste of the salad. Each of these types of vinegar can also be used for marinade.

If the white cabbage turns out to be very tough, you can replace it with Peking or Chinese cabbage. This will make the dish much softer and softer.

A fortified snack in the cold season is the best nutrition for the body. And as practice proves, it can be very tasty and healthy.

Everyone knows that carrots are good for eyesight! Yes that's right. In addition, the root vegetable can often be found in confectionery because of the sweetness, and in general cooking, it participates in almost every dish. simply and very quickly we will tell you today in our recipes.

They will bring new tastes into your life. And if you add these and other healthy vegetables, it will become your favorite at all.

For a salad of cabbage and carrots you need:

• 50 grams of green onions;
• 50 grams of fresh dill;
• 2-3 grams of oregano;
• 100 ml red wine vinegar;
• 45 ml mustard;
• 100 ml of vegetable oil;
• 2 cloves of garlic;
• 300 grams of white cabbage;
• 2 carrots;
• 1 sweet pepper.

Cabbage and carrot salad recipe:

1. Wash and peel the carrots, grate for Korean vegetables.
2. Wash the bell pepper and take out the box with seeds, the stalk. Cut the pulp into strips.
3. Peel the garlic and put it in a press.
4. Wash the cabbage and chop into small strips.
5. Rinse the onion feathers and dill, chop very finely.
6. In a separate bowl, combine oil, wine vinegar, garlic and mustard, stir until smooth.
7. Combine all the ingredients, pour over the dressing, add spices, mix. The salad is ready to eat!

Tip: when buying fresh herbs (onions with feathers, dill, mint, parsley, etc.), put them in a glass of cold water when you get home. Make it look like you bought flowers. Let the greens continue to be bright and fresh, and not fade.

Cabbage and carrot salad

Our people rarely cook dishes with duck breast. And if this can be seen, then it is already considered haute cuisine. But this is not at all as difficult as it seems. A duck is no more difficult to cook than a chicken. Come with us!

For a cabbage salad with carrots you need:

• 200 grams of duck breast with skin;
• 150 grams of pickled champignons;
• 150 grams of carrots;
• 100 grams of white cabbage;
• 80 grams of cheese;
• 1 bunch of fresh herbs;
• 300 ml. mayonnaise.

Cabbage and carrot salad:

1. Wash and dry the duck breast, rub with salt and a mixture of peppers.
2. Preheat a frying pan. Make cuts on the duck breast to the meat. Place the duck skin side down. Fry until golden brown (up to five minutes).
3. Then turn the breast and fry until golden brown.
4. Chop the cooled duck.
5. Wash, peel and grate the carrots for Korean vegetables.
6. Drain excess brine from the mushrooms, cut into pieces.
7. Wash and chop the cabbage.
8. Grate cheese.
9. Rinse greens under running water, chop.
10. In a salad bowl, mix all the ingredients, season with mayonnaise, decorate with herbs.

Cabbage and carrot salad

The combination of corn, cabbage and carrots can be called classic, it is known to many hostesses. But what happens if you add more chicken and fill the dish with an unusual dressing? Want to try? Then study and cook!

For cabbage salad with carrots you need:

• 250 grams of chicken fillet;
• 300 grams of cabbage;
• 300 grams of carrots;
• 1 large onion head;
• 250 grams of corn;
• 5 grams of red ground pepper;
• Greens to taste;
• 3 cloves of garlic;
• 300 ml. low-fat yogurt.

Cabbage and carrot salad:

1. Wash the chicken fillet and remove fat and films. If there is skin, it must also be removed.
2. Wash the meat again.
3. Pour the broth into a large saucepan and add the chicken fillet. Boil.
4. Reduce heat and cook for half an hour, covered.
5. Cool the chicken directly in the broth and then cut into cubes.
6. Wash and chop the cabbage.
7. Wash and peel the carrots, grate.
8. Peel the onion and chop into small cubes.
9. Drain the liquid from the corn.
10. Rinse greens, chop.
11. Peel the garlic and pass through a press.
12. In a bowl, collect ground pepper, yogurt, garlic and salt. Mix.
13. Combine all the ingredients in a salad bowl, season with the resulting sauce and garnish with herbs.

Cabbage salad, carrots

Valid at any time of the year. Only fresh vegetables and healthy curd can cheer you up and improve your tone.

For a salad of carrots and cabbage you need:

• 2 fresh cucumbers;
• 200 grams of white cabbage;
• 200 grams of celery stalks;
• 1500 grams of carrots;
• 30 ml of olive oil.

Cabbage and carrot salad:

1. Wash cucumber, cabbage, carrots and celery.
2. Peel the cucumber as desired and cut into half rings.
3. Chop the cabbage.
4. Cut the celery into strips.
5. Peel and grate the carrots.
6. Combine cabbage, carrots, cucumber and celery. Season with salt, season the salad with olive oil and cool in the refrigerator for about 20 minutes. You can eat!

Cabbage salad with carrots

For a salad of carrots with cabbage you need:

• 200 grams of cabbage;
• 150 grams of carrots;
• 200 grams of hake;
• 10-20 grams of a mixture of your favorite spices;
• 1 onion;
• 100 grams of canned peas;
• 60 ml of olive oil.

Carrot cabbage salad:

1. First, wash the fish pieces and remove the skin from them.
2. Dip the hake in a mixture of your favorite spices.
3. Heat half the oil and fry the fish until cooked through.
4. Cool the finished fish, and then disassemble with fibers into small cubes.
5. Chop the cabbage.
6. Rinse and peel the carrots. Grind it with a grater.
7. Peel the onion, chop into halves of rings.
8. Open the jar of peas and drain the marinade.
9. Mix all the ingredients in a salad bowl, season with olive oil. It is recommended to chill the dish before use.

Tip: as fish, you can take any to your liking and fry it with your own method, or even boil / bake it. This is a matter of taste in this dish.

We are sure that all five dishes with fresh carrots and white cabbage surprised you, and you already want to cook all the recipes to surprise not only yourself, but also your friends and relatives. Be sure to fulfill this desire and enjoy the taste and benefits of these salads!

Cabbage salad with carrots is a very easy-to-prepare, tasty, quick-and-dirty snack. It is very convenient to prepare such a fresh salad for lunch or dinner, when there is not as much time as you would like. And in terms of taste, such an appetizer is not much inferior to dishes prepared from more expensive or gourmet products.
A small culinary secret of the recipe: the ingredients contain Korean-style carrots, which gives it a certain piquancy and pungency, so the salad turns out to be juicy and tasty. It is also better to use fresh cabbage for salad - "young", crispy. An excellent addition to the appetizer will be parsley or dill, aromatic spices or pumpkin seeds, but this can already be decided based on your taste preferences and capabilities.
Another plus: the finished dish can be immediately put on the table, or vice versa, let it stand in a cool place, and then serve chilled. So, we are preparing cabbage salad with carrots according to the proposed recipe.

Cabbage salad "Piquant" with carrots in Korean

how to make korean cabbage salad with carrots

Ingredients:

• young cabbage - 250-300 g,
• Korean carrots - 200 g,
• onion - 1 piece,
• parsley to taste
• mayonnaise - 2-3 tablespoons,
• pumpkin seeds - for serving.

Cooking process:

To begin with, let's take care of parsley, or rather, its preparation. The parsley should be washed and dried on a paper towel. Then cut off the twigs, and finely chop the leaves. Place the herbs in the salad mixing bowl.

Cabbage (I recommend taking young and juicy), chop finely and add to the salad bowl to the herbs. As a last resort, if there is no young cabbage, you can use any one, only after shredding it needs to be slightly crushed so that it starts up the juice and is not tough.

Peel the onion, chop thinly and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallots, green, etc. I took the usual onion.

Drain the liquid from the Korean carrots. If chopped into long strips, cut and add to a salad bowl.

Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce to it.

This is how a simple cabbage salad is prepared quickly and easily. When serving, the salad can be sprinkled with pumpkin seeds. Previously, it should be lightly fried in a dry frying pan. Sesame seeds or flax seeds can also be used in place of pumpkin seeds. Or you can just serve the salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.

I really hope that you will like my recipe for cabbage salad with carrots in Korean and come in handy.

Irina Kamshilina

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

Content

White, Peking, colored, broccoli or purple - any kind of famous garden culture is useful. Do you want to preserve its vitamins, diversify the menu, join a healthy diet? Learn recipes for making diet salads, in which fresh vegetables are the base, and the rest of the ingredients help to give the dish an original taste.

Cabbage and carrot salad recipes

The "champion" in terms of the number of variations in the preparation of vitamin snacks is considered to be the white-headed look. The leaves of this vegetable culture keep the secret of longevity, because they contain vitamin C. Any variety of a biennial plant is a source of macro- and microelements, so a recipe for fresh cabbage and carrot salad for people who monitor weight is indispensable when there is a need to enrich dietary food with delicious low-calorie meals.

You can cook a vitamin snack all year round: the most useful is obtained from young freshly picked fruits, spicy or original - from canned, pickled, pickled. Other vegetables or fruits such as cucumber, beetroot, apple will be a good addition to enhance the flavor. Cabbage salad dressing with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Lovers of spicy food will be helped out by a Korean-style snack, and fans of beautiful food can cook and serve a dish of purple cabbage.

With vinegar

Even a well-known dish can be spiced up if you have a suitable recipe at hand. Refueling plays no less important role than the main components. For a different flavor of a well-known healthy snack, prepare a cabbage salad with carrots and vinegar. A spicy liquid with a specific smell as a result of fermentation has its own flavor nuances, therefore, in addition to table vinegar, such healthy independent dishes or, as an addition to a side dish, can be seasoned with apple or wine vinegar.

Ingredients:

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

Cooking method:

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

Fresh cabbage with carrots

A traditional addition to main courses that even children can handle. Of the special culinary skills, only the ability to chop vegetables is required, but if you use a vegetable cutter, then the cooking process will be quickened and made simple. A healthy salad of fresh cabbage with carrots can be seasoned with mayonnaise, vegetable oil is suitable for a dietary option, and vinegar should be taken to spice up the appetizer. The choice of the appropriate dressing option will depend on the other food served or the diet.

Ingredients:

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

Cooking method:

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

With apple

If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing the calorie content, you will have to add an unexpected component. A juicy fruit with a sour or sweet taste will make a light salad of cabbage, carrots and apples only benefit. "Fount of vitamins" will be an excellent addition to the dietary menu, or it can be served as a side dish for meat dishes.

Ingredients:

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

Cooking method:

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

With pepper

Some salads do not require a lot of time or special culinary skills to prepare. Not every day there is a need to prepare something original for a solemn occasion, but to maintain tone, maintain a figure and take care of health - this must be done every day. An indispensable dish in such a situation will be a salad of cabbage with peppers and carrots, which is considered a storehouse of vitamins, trace elements, fiber, so necessary for the body in the off-season and in winter.

Ingredients:

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

Cooking method:

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

With cucumber

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

Ingredients:

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

Cooking method:

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

With beets

A ready-made dish based on this step-by-step recipe will easily prove that healthy can still be beautiful and appetizing. Original vegetable salad - beets, carrots, cabbage, which are almost always at hand, do not require special cooking skills and are incredibly useful. Serving such a vegetable snack to the table, it will be easy to replenish the supply of vitamins in the body, which it needs to maintain youth.

Ingredients:

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

Cooking method:

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

With mayonnaise

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

Ingredients:

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

Cooking method:

1. Finely chop the vegetables, mash with your hands, squeeze lightly, add bell peppers, cut into strips.
2. Season with salt, season with lemon juice, mayonnaise, then mix well.
3. When serving, sprinkle the prepared dish with toasted cumin seeds.

Korean

Whenever you want to spice up a familiar vegetable dish, this step-by-step recipe is the perfect choice. Crispy, appetizing, delicious - Korean style cabbage and carrot salad. Such an appetizer can be served as a side dish for meat dishes, it will suit a festive feast or an everyday table, it will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and fillings.

Ingredients:

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

Cooking method:

1. Cut vegetables into thin strips, onions into half rings. Mix all ingredients.
2. Boil the marinade: water, oil, sugar, salt, ground, allspice, vinegar, lavrushka. Boil the mixture for a few minutes, then remove the bay leaf so that there is no bitterness.
3. Add chopped chili, coriander to vegetables, pour hot brine.
4. Put the snack under oppression for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste the preparations before the spring days come. If you take vegetables, root crops according to the season, you will be able to make an inexpensive home twist, which retains useful substances. When rolling up a cabbage and carrot salad for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for a volume of homework equal to a three-liter jar, but for convenience, it is better to use a glass container of a smaller volume.

Ingredients:

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

Cooking method:

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

Video

Carrots and cabbage are frequent guests at our tables. Firstly, these vegetables are available all year round, secondly, they are not expensive, and thirdly, even if you just cut carrots and cabbage, season with oil and salt, you get a completely edible light salad. But this is not the best option, since there are a lot of delicious recipes that can turn even the usual carrots and cabbage into a delicacy. It is important to know that the maximum amount of vitamins and minerals is contained exclusively in fresh products, so it is best not to heat the vegetables, but eat them fresh.

Fresh carrot and cabbage salad - preparing food and dishes

Carrots and cabbage are harvested directly from the ground, and in the process of ripening, they are probably treated with fertilizers and chemicals against pests. Therefore, be sure to wash them thoroughly before cooking. Remove the top sheets from the cabbage.

If the recipe says that you need to chop the cabbage, then try to make it smaller, then the salad will be more tender and tasty.

Carrots in a salad will taste better if they are grated on a medium grater. But if there are a lot of vegetables in the salad, then carrots will decorate your dish, cut into thin slices.

Before chopping or rubbing carrots, wash them thoroughly and rub them with a metal brush or scrape them with a knife.

Fresh Carrot and Cabbage Salad Recipes:

Recipe 1: Fresh Carrot and Cabbage Salad

Vegetables and fruits are best eaten in the morning and lunchtime. The slow carbohydrates found in fruits and vegetables give the body energy. If you eat vegetables and fruits in the evening, the body simply will not know what to do with this energy. Make a delicious and easy salad with fresh carrots and cabbage and onions! This salad is suitable for use as a light snack or as a side dish for meat dishes, in addition to cereals.

Required Ingredients:

• Carrots 2-3 pieces
• Cabbage 400 grams
• Onion 1 piece
• Fresh herbs (parsley, dill)
• Olives or olives 100 grams
• Sunflower or olive oil
• Lemon juice

Cooking method:

Wash the carrots and rub with a stiff brush.

Chop the cabbage and onion with a knife, chop the greens.

Open the olives - if they are canned, drain the liquid, remove the seeds, if any, cut into halves.

Mix ingredients, season with your favorite oil (give preference to linseed and olive oil), lemon juice, salt.

Recipe 2: Fresh cabbage and carrot salad with pumpkin

Make your fresh carrot and cabbage salad even more healthy by adding fresh pumpkin to it. This salad is light, tasty, has a pleasant fresh taste and aroma.

Required Ingredients:

• Pumpkin 200 grams
• 2-3 carrots
• White cabbage 300 grams
• Almonds 100 grams
• Parsley
• Green onion
• Refueling oil

Cooking method:

Wash fresh pumpkin, peel and peel and grate on a coarse grater. Do not use a fine grater, then the pumpkin will turn into gruel.

Grate the carrots on a fine or medium grater.

Chop the cabbage.

Grind the almonds with a blender or knife, but be aware that you can use whole nuts for this salad.

Finely chop the greens.

Mix all the ingredients and season with any oil, salt.

Recipe 3: Fresh carrot and cabbage salad with apple and raisins

A dessert salad made from fresh carrots and cabbage will be very tasty if you add apple and raisins to it. Carrots have a sweet taste, and cabbage is neutral, so feel free to add these ingredients even to dessert dishes and salad. Also, this fat will perfectly complement cranberries, giving it a sour taste.

Required Ingredients:

• Fresh carrots 2-3 pieces
• White cabbage 400 grams
• Sweet apple 2-3 pieces
• Sunflower and pumpkin seeds 100 grams
• Raisins 150 grams
• Cranberries 100 grams
• Walnut or almond 150 grams
• White sesame
• 2 tablespoons honey

Cooking method:

Grate the carrots and apples on a medium grater, having previously peeled them of the tails and washed.

Chop the cabbage as fine as possible.

Rinse the cranberries well. Use a fresh stick or one that is frozen but not candied.

Peel the sunflower and pumpkin seeds.

Pour boiling water over the raisins, after rinsing them under running water.

Beat the nuts using a blender or knife, sprinkle with sesame seeds before serving, garnish with whole nuts.

Combine all the ingredients, dressing the salad with honey.

Recipe 4: Salad with fresh carrots and cabbage with vegetables

Make a delicious vegetable salad. It is best to use fresh seasonal vegetables for its preparation.

Required Ingredients:

• Cucumber 2-3 pieces
• Young white cabbage 300-400 grams
• Carrots 2-3 pieces
• Tomato 2-3 pieces
• Onion 1 piece
• Nuts 100 grams
• Parsley, fresh dill
• Lettuce leaves
• olive or sunflower oil; mayonnaise or sour cream
• Soy sauce

Cooking method:

Prepare all vegetables for cooking - wash, cut off the tails.

Chop cabbage and onion thinly.

Cut the cucumber and tomatoes into thin semicircular slices.

Cut the carrots into thin slices.

Peel the nuts and add to the salad, whole or crushed.

Chop the greens, tear the lettuce leaves with your hands.

Mix the ingredients, season with any sauce you like. Use a spoonful of soy sauce instead of salt.

Recipe 5: Salad with fresh carrots and cabbage with ham

Any vegetables go well with lean meat - chicken, pork, beef. The combination is successful both in terms of absorption and in terms of taste.

Required Ingredients:

• Fresh carrots 1-2 pieces
• Cabbage 300-400 grams
• Lean ham (pork or chicken) 400 grams
• Fresh cucumber 2-3 pieces
• Bulgarian pepper 1-2 pieces
• For dressing sour cream or mayonnaise
• Fresh greens
• Walnuts 100 grams

Cooking method:

Chop the cabbage finely and thinly.

Wash the cucumber and carrots, remove the tails, cut into thin slices.

Pepper the seed from the tails, wash and cut into thin strips.

Cut the ham into thin, long pieces.

Peel and chop the walnut. In this salad, the nut will decorate the salad with its own taste, if you do not chop it finely, but divide each kernel into 3-4 parts.

Mix ingredients, season with any milk sauce (mayonnaise, sour cream), salt.

Garnish the salad with chopped herbs when serving.

Fresh cabbage and carrot salad - secrets and tips from the best chefs

Before preparing the salad, salt the chopped cabbage and shake your hands lightly, so the cabbage in the salad will be tender and juicy.

Take care not only of the benefits of the salad, but also of its appearance - use interesting color combinations of bell peppers, apples with bright orange carrots. The more beautiful the food is, the more enjoyable it is to eat.

Make it a rule to add greens to all fresh-food salads, even if it is not prescribed by the recipe. Greens (dill, parsley, wild garlic, basil) contain many vitamins. Long-livers of the Caucasian mountains always serve bunches of greens on a plate for any meal and eat them in a bite with side dishes and meat products.

When dressing salad, give preference to natural dressings. Try not to use mayonnaise, especially store-bought, or reduce its use to a minimum, replace with sour cream or vegetable oil. Vegetable oils are very useful and together with fresh vegetables they will give super-results for your body. Good and strong nails, healthy hair, clear skin - this can be achieved by eating 1-2 tablespoons of olive oil every day for a month.

If you want to eat meat along with vegetable salads, then give preference to low-fat types of meat products.

With a salad of fresh carrots and cabbage, a combination of chicken fillet, boiled beef, meat offal will be especially good, but fish and seafood do not go well with these vegetables.

You can also add all kinds of nuts to vegetable salads, after detailing them. Especially beneficial in terms of flavor will be the use of walnuts and almonds.