What kind of salad can you make from fresh cabbage? First of all, it depends on the type of cabbage, because they prepare salads from white cabbage, Chinese cabbage salad, cauliflower salad, red cabbage salad, Chinese cabbage salad, Brussels sprouts salad, blue cabbage salad or salad from purple cabbage, savoy cabbage salad, broccoli cabbage salad, kohlrabi cabbage salad. Salad with fresh cabbage is of course healthier, although salad from boiled cabbage is also prepared. If you want to make fresh kale salad, the recipes may contain more than just kale. Cabbage salad often contains other vegetables and fruits. Examples include cabbage and carrot salad, cucumber and cabbage salad, cabbage and pepper salad, cabbage and corn salad, cabbage and apple salad, cabbage and tomato salad, and cabbage and beet salad. Red cabbage salad, among other things, looks very beautiful. We also recommend cauliflower salads. Recipes often use boiled or pickled cabbage, but fresh cauliflower salad is also prepared. Salads made from Chinese cabbage have a delicate consistency; there are different recipes with Chinese cabbage, from vegetarian to meat and fish. Broccoli, kohlrabi and other types of cabbage are more unusual for us, but with them you can make a very original cabbage salad. A recipe for salad with cabbage and other fresh vegetables and fruits is also often called vitamin salad with cabbage. Cabbage is the base; almost any fillers can be used. Sometimes a coleslaw recipe uses grains, such as coleslaw, and meat, such as coleslaw and chicken. And even sausage, because there is a recipe for cabbage salad with sausage. Finally, you can also use seafood by preparing crab salad with cabbage. All you need to make this salad is crab sticks and cabbage. Now about how to make cabbage salad. As you know, any woman can do three things in five minutes: scandal, hairstyle and salad. First of all, this refers to salads made from fresh white cabbage, which are really very quick and easy to prepare. If you want cabbage salad with vinegar, add vinegar; if you want cabbage salad with mayonnaise, add mayonnaise. Cabbage salad with vinegar perfectly warms up the appetite; it is good to eat before the main course, like all salads.

Cabbage salad can be prepared all year round. In the spring you can make a salad from young cabbage and a spring salad from cabbage with seasonal vegetables in the summer. Finally, in the winter, you can enjoy sauerkraut salad and canned coleslaw. To do this, it would be nice to learn how to prepare cabbage salad for the winter. Canning cabbage salads is a good way to provide yourself with vitamins throughout the winter. When you want something crunchy and sour in winter, canned cabbage will help you out; salads prepared in this way can be stored for several years. Cabbage salad for the winter can be prepared by salting or pickling. For lovers of spicy food - Korean recipes, for example, Korean cabbage salad. Winter cabbage salad is rolled into jars and stored in a cool place. White or cauliflower cabbage is suitable for this salad. Salad for the winter is also prepared with garlic, sweet pepper, and it can also be beetroot and cabbage salad. To serve not only a tasty, but also a beautifully decorated salad, we recommend that you look at recipes for cabbage salads with photos.

The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.

Not much has changed since then and we continue to love her in all her forms. A special place “in these types” is occupied by salads, of which there are simply a huge variety at present.

A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.

As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.

And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - a great mood and a cheerful spirit!

And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.

This option is especially good with fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.

We will need:

• cabbage - 0.5 kg
• fresh cucumber – 2 pcs.
• dill - 50 g
• green onions - 2 - 3 stalks
• vegetable oil (preferably olive)
• vinegar 9% - 0.5 - 1 teaspoon
• sugar - 0.5 tsp
• salt - 0.5 tsp

Preparation:

1. Remove the top coarse leaves from the fork and finely chop the product.

2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.

3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.

Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.

4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.

But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.

5. Cut off the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.

Leave a little chopped dill and onion to sprinkle on the finished dish.

6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.

This way, all the ingredients will mix better and more evenly with the dressing.

7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.

Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.

We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.

8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.

9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.

Everything should not only be tasty, but also served beautifully, neatly and tastefully!

Here is such a simple, but at the same time the most delicious option we got.

It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.

Cafe cabbage with carrots and vinegar

We will need:

• white cabbage – 500 gr
• carrots - 1 pc.
• onions - 1 piece (small)
• vinegar 3% - 2 tbsp. spoon
• vegetable oil - 2 tbsp. spoon
• sugar - 1 teaspoon
• salt - to taste

Preparation:

1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.

One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.

2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.

At this stage, you need to leave it for a while to let it sit and salt.

3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.

4. Place all vegetables in a bowl.

5. Prepare the dressing. To do this, mix vinegar, oil and sugar.

6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.

The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.

7. The finished dish can be sprinkled with fresh chopped dill if desired.

The dish turns out so tasty that until you eat it all, you won’t be able to stop.

And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Just imagine, from the most ordinary products you can create an incredibly tasty dish! And needless to say, it’s not only tasty, but also healthy.

The same cabbage as in the cafeteria. Another recipe

Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.

And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.

Salad with lemon juice and soy sauce

I first tried this salad at a friend’s birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.

We will need:

• white cabbage – 300 gr
• cucumber - 1 piece (small)
• tomato - 1 pc.
• lemon - 1/4 part
• soy sauce - 1 tbsp. spoon
• olive oil - 2 tbsp. spoons
• salt - to taste
• sugar - 1 teaspoon
• parsley - for decoration

Preparation:

1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.

2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.

However, do not overdo it; the cabbage should not turn into mush.

3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into smaller cubes or strips.

5. Mix all ingredients and taste if there is enough salt. If not, add salt to taste.

6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.

Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.

7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.

8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.

• cabbage - 500 gr
• garlic - 3 - 4 cloves
• mayonnaise or sour cream - 200 g
• cranberries - 1 tbsp. spoon
• salt - to taste

Preparation:

1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.

2. Grind with salt until the juice comes out.

3. Grind the garlic using a press or simply grind it in a mortar. Add it to the bowl.

4. Mix everything and season with mayonnaise or sour cream.

5. Stir, then carefully place in a dish. Garnish with cranberries.

Eat immediately. In this version, it is better to cook at once. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.

Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.

It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.

Cabbage salad with carrots and green peas

You will need:

• cabbage - 350 gr
• carrots - 50 gr
• green peas - 100 gr
• mayonnaise - 100 gr
• boiled egg - 1 pc.
• greenery
• salt - to taste

Preparation:

The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.

1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.

If desired, the forks can be washed under running cold water. Then dry with paper towels and cut into thin strips.

2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.

3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.

4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.

Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.

5. Gently mix and season with mayonnaise.

6. Before serving, chop the herbs, dill or parsley and sprinkle generously on top.

Serve and eat with pleasure.

I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.

Green apple salad

When you don’t want to dress the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.

We will need:

• cabbage - 500 gr
• apple - 1 - 2 pcs
• carrots - 1 pc.
• onion - 1 piece (small)
• sour cream - 0.5 cups
• poppy seed - 1 teaspoon
• sugar - to taste and desire
• salt, pepper - to taste
• greens - for serving

Preparation:

You can simply combine all the ingredients using one of the methods I described above. And you can prepare the dish in a very unusual way.

1. Chop the cabbage into small strips. Add salt to taste.

Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.

2. Strain the resulting juice and place the vegetable in a bowl.

3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.

You don’t have to use poppy seeds, but look how much more positive the dish looks.

5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Stir and season with sour cream dressing.

6. Place the salad in a deep plate or flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.

To make the dish look more beautiful, you can use fruit of a brighter color for decoration.

It can be cooked without preheating the cabbage.

Recipe with smoked sausage with mayonnaise

This option is prepared less often than vitamin ones. But if you want a dish with more calories, here is the recipe.

We will need:

• cabbage - 500 gr
• smoked sausage – 200 gr
• mayonnaise - 100 gr
• salt, pepper - to taste
• greens - for decoration

Preparation:

The recipe is very simple and easy. It will take no more than 10 minutes to cook it.

1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.

2. Place everything in a bowl and grind with salt until the first juice appears.

3. Mix one and the other and season with mayonnaise.

4. Add a little pepper. Stir and serve.

The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.

“Pastel” of cabbage and beets

This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.

The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or winter. And of course it is worth saying that although it is simple, it is very tasty.

In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.

And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.

By the way, recently on the Internet I came across the site “Fry - Steam”, where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading it. Before this, I always cooked it according to only one recipe.

“Winter” vegetable salad with radish

In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, they can be replaced with a vegetable that is more useful in winter - radish.

It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.

We will need:

• cabbage - 300 gr
• radish - 1 piece (small)
• carrots - 1 piece
• mayonnaise - 2 tbsp. spoons
• sour cream - 2 tbsp. spoons
• salt and sugar - to taste

Preparation:

1. Peel the cabbage from the top leaves and chop it into very thin strips.

2. Sprinkle with salt and grind until juice forms and is slightly soft.

3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.

4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add as needed.

5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, but I like it when this particular salad is dressed with both.

Sour cream will give a slight sourness and mayonnaise will soften the taste of the bitter radish. And the combination will result in a balanced and harmonious taste.

If you decide to season it only with mayonnaise, then add a little vinegar or a tablespoon of lemon juice.

You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when serving.

“Autumn” salad with turnips and cranberries

If we are preparing a salad with radishes, then why not prepare it with turnips.

We will need:

• cabbage - 200 gr
• carrots - 1 pc.
• turnip - 1 piece
• cranberries - 1 cup
• honey - 1 tbsp. spoon
• salt - to taste

Preparation:

1. Finely chop the cabbage, add salt and rub with your hands to make it softer.

2. Peel the carrots and turnips and grate them on a medium grater.

3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.

If the cabbage is quite tough and gives little juice, you can add a little olive oil to the salad.

Fresh cabbage salad in Hungarian style

We will need:

• cabbage - 100 gr
• boiled potatoes - 2 - 3 pcs
• grated horseradish - 2 tbsp. spoons
• lard - 50 - 70 g
• lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
• vegetable oil - to taste (2 - 3 tablespoons)
• salt, pepper - to taste

Preparation:

1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.

2. Cut the potatoes into small cubes, cut the bacon into thin strips.

3. Combine all ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.

Eat with pleasure.

“Summer” salad with egg and bell pepper

And this option is very tasty in the summer, when vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And delicious, of course.

We will need:

• fresh cabbage - 300 gr
• tomatoes - 2 pcs.
• bell pepper - 2 pcs
• boiled eggs - 2 pcs
• vegetable oil - 2 tbsp. spoons
• vinegar 3% - 1 tbsp. spoon
• mustard - 1 teaspoon
• salt - to taste
• greens - for decoration

Preparation:

1. Peel the forks and chop into small strips. Lightly knead with your hands.

2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.

4. Divide the eggs into yolks and whites. Cut the whites into strips and grate the yolks on a fine grater.

5. Prepare the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.

6. Combine vegetables and egg whites. Top with dressing. Garnish with grated yolks and herbs.

The salad is ready, you can serve and eat.

Uzbek cabbage salad with meat and radish

And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.

We will need:

• boiled meat - 200 g
• cabbage - 200 gr
• radish - 2 pieces
• carrots - 1 pc.
• cucumber – 1 – 2 pieces (small)
• egg - 3 pcs
• mayonnaise - 0.5 cups
• parsley - 1 bunch
• salt - to taste
• vinegar 3% - 1 tbsp. spoon

Preparation:

1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.

3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water and let the radish dry a little.

4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.

5. Chop the cabbage into thin strips and rub with salt to make it softer.

6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use a large specimen, then it will need to be peeled.

Cut the stems off the parsley and chop. Leave a couple of branches for decoration.

7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, sliced ​​eggs and pieces of meat.

Serve and eat with pleasure!

This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on a festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.

We will need:

• cabbage - 500 gr
• celery stalk 1 piece
• cherry tomatoes - 5 - 6 pcs
• dill - 0.5 bunch
• green onions -0.5 bunch
• ground red hot pepper - a pinch
• salt - to taste

For refueling:

• horseradish - 2 teaspoons
• hot Tabasco sauce -0.5 - 1 teaspoon
• mustard - 1 tbsp. spoon
• wine vinegar - 2 teaspoons
• vegetable oil - 5 tbsp. spoons
• salt - to taste

Preparation:

1. Chop the cabbage into thin strips and rub with salt until soft.

2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.

3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.

4. Mix all ingredients for the sauce.

You can also chop a regular tomato instead of cherry tomatoes.

If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.

Vegetable salad “Tenderness” with canned corn

This option is not only tasty, but also very beautiful. It uses brightly colored ingredients which makes it look quite delicious!

We will need:

• cabbage - 300 gr
• cucumber – 1 – 2 pcs
• bell red pepper - 1 pc.
• canned corn - 0.5 cans
• dill - 0.5 bunch
• salt, pepper - to taste

Preparation:

1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.

2. Cut cucumbers and sweet peppers into neat strips. Chop the dill.

3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.

4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.

"Double cabbage"

We will need:

• white cabbage – 150 gr
• red cabbage - 150 gr
• green onion - 2 stalks
• wine vinegar (white) - 2 teaspoons
• olive oil - 2 - 3 tbsp. spoons
• mustard - 0.5 teaspoon
• cumin seeds - 1 teaspoon
• salt - to taste

Preparation:

1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.

2. Chop the green onions and add to the slicing.

3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.

4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.

That's how many interesting and tasty options we came up with.

Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also pair well with our main ingredient today.

Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.

But today we will limit ourselves to this, and there will be another article with these varieties.

And I'll leave it at that. If you find interesting recipes and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.

Bon appetit!

Salads with fresh cabbage are good at any time of the year. They are indispensable in the daily diet of children and people who adhere to a proper and healthy diet. Cabbage salads are rich in vitamins and microelements, they have a pleasant taste, and their preparation takes a minimum of time. Light, refreshing and juicy vegetable mixes with cabbage will complement a wide variety of side dishes, as well as meat and poultry dishes.

The undeniable advantage of salads with fresh cabbage is their low cost and availability. Cabbage is presented on store shelves in a huge assortment both in winter and summer. For cooking, modern housewives use the following types of cabbage: white, red, kohlrabi, cauliflower, Chinese, Brussels sprouts and broccoli.

The benefits and compatibility of different types of cabbage
In their raw form, all types of cabbage are in perfect harmony with products of both animal and plant origin. These vegetables are only incompatible with milk and fruits, with the exception of red and white cabbage. The most common white cabbage among Russians will saturate the body with vitamins E, C and K, as well as ballast substances and folic acid. Additional components of salads made from this cabbage can include: green apples, cranberries, carrots, beets, onions, cucumbers, zucchini, parsley, dill and other greens.

No less popular is Savoy cabbage. It is a source of vitamins E and B6. When stewed, Savoy cabbage has the best taste characteristics, but when fresh it is not inferior to most vegetables. It can be combined with carrots, cucumbers, radishes, herbs and herbs. Red cabbage is good for colds and flu, it goes well with pomegranate, black currants, green beans, lettuce, sweet peppers, sour apples and nuts. Other types are also beautiful in combination with the listed components. And only cauliflower has its own personality; it is most attractive in mixtures of cereals and greens.

Choosing cabbage for salad When choosing cabbage on the market, first of all, you need to pay attention to its appearance. Ideal vegetables are those with a beautiful light green, green or dark purple (in the case of red cabbage) color, without damage, deep cracks, spots or rotten areas. When pressed, the cabbage should not be deformed; as a rule, such a defect indicates insufficient ripeness. Soft and wrinkled cabbage is not suitable for making salads. The optimal weight is 1-1.5 kg. The presence of a stalk is mandatory; its length varies from 3 to 5 cm. The leaves must fit tightly to the head of cabbage. The aroma is welcome fresh, without foreign odors. When cut, the cabbage should be clean, without dark brown spots. The taste must be consistent with the chosen type. Dressings for salads with fresh cabbage Even a traditional salad with fresh cabbage and carrots or cucumbers can be elevated to the rank of a festive dish, all you need to do is experiment with dressings. A classic dressing for cabbage vegetable mix is ​​prepared based on vegetable oils with the addition of apple cider vinegar, sugar, salt and finely chopped dill.

You can also prepare dressings according to the recipes below:
*natural yogurt, mustard, lemon juice and salt;
*mayonnaise, rice vinegar, lemon juice, horseradish, dry mustard, salt and ground black pepper;
*olive oil, honey, balsamic vinegar, chopped fresh ginger, grated garlic and salt;
*olive oil, apple cider vinegar, mustard, dried chopped basil, grated garlic, sugar, salt and ground black pepper;
*natural yogurt, capers, mustard, lemon juice, salt and ground black pepper.

Fresh cabbage salad with carrots is the most popular vegetable dish that can be found in absolutely any canteen in our large country. And although nowadays catering establishments offer a huge variety of cold appetizers for every taste, nevertheless, a simple cabbage salad is no less in demand now than during the period of total Soviet shortage. After all, this light vegetable dish is simply an ideal snack before the main hot meal, helping to awaken your appetite without making you feel full and without gaining extra calories.

Fresh cabbage salad is not just dietary and low-calorie. Nutrition experts say that cabbage has a negative calorie content, that is, the body spends more energy on its digestion than is absorbed with this product. That is why you can consume this healthy vegetable in almost unlimited quantities, unless, of course, there are any objections from the digestive system.

Nutritionists strongly recommend that we consume fresh cabbage and carrot salad as often as possible, because it is an excellent source of vitamins and fiber that are available all year round. And this dish is especially relevant in the cold season, when other fresh vegetables are very expensive and not very healthy. This salad is quite simply and quickly prepared from the most accessible and inexpensive products, and in addition, unlike most dishes made from fresh vegetables, it can be stored in the refrigerator for several days without losing its benefits, elastic consistency and its taste.

The classic cafeteria coleslaw consists of just two ingredients, so it would seem there should be no problem reproducing this dish at home. However, at first I couldn’t get the same taste that we are all accustomed to from early childhood. It turned out that there are two secrets that you need to know to prepare the right cabbage salad. Firstly, shredded cabbage should be briefly heated on the stove together with vinegar, which allows you to get a softer salad consistency and fully reveal the aroma of cabbage. And secondly, you must add sugar to the dressing, thanks to which this salad acquires its characteristic sweetish taste.

Use this recipe if you want to get such a familiar and favorite dish from childhood. A simple cabbage and carrot salad, prepared as in a cafeteria, is an undeniable benefit and time-tested taste!

Useful information How to prepare cabbage salad, just like in a cafeteria - a simple recipe for a classic salad of fresh cabbage and carrots with step-by-step photos

INGREDIENTS:

• 1 small head of cabbage (1 kg)
• 1 small carrots (100 g)
• 2 tbsp. l. 9% vinegar
• 2 tbsp. l. refined sunflower oil
• 1 tbsp. l. Sahara
• 1 tsp. salt

COOKING METHOD:

1. In order to prepare cabbage salad, as in the dining room, wash the head of cabbage thoroughly, cut out the stalk and chop it into long thin strips with a very sharp knife. From the resulting cuttings, use your hands to select all the hard pieces that may be found inside the head of cabbage and negatively affect the consistency of the salad.

After removing the stalk, too dirty and hard leaves and other illiquid items, I ended up with 600 g of shredded fresh cabbage.

2. Place the prepared cabbage in a large saucepan, sprinkle with salt and mash a little with your hands so that it softens slightly and releases its juice.

3. Pour vinegar into the pan, put on high heat and heat the cabbage for 2 - 3 minutes with constant stirring, then remove from the stove and cool. As a result of this procedure, the cabbage will noticeably settle in the pan and its characteristic aroma will appear.

Advice! In the classic recipe, regular table vinegar is added to the cabbage salad, but if desired, it can be replaced with apple cider vinegar or white wine vinegar, since they have a weak taste that will not add specific flavor tones to the dish.

4. While the cabbage is cooling, grate the carrots using a coarse grater or a Korean carrot grater.

5. Place the cabbage in a deep salad bowl and add grated carrots to it.

6. Add sugar and refined, odorless sunflower oil to the cabbage salad, and mix all ingredients thoroughly. I advise you to do this with your hands, slightly kneading the cabbage at the same time, since the spoon gets tangled in the long cabbage and is not able to mix the salad properly.

Cabbage and carrot salad is soft and refreshing and has a delicate, balanced taste, just like in a good cafeteria. Before serving, it should be kept in the refrigerator for at least one hour so that it is well chilled and soaked in its light sweetish dressing. Bon appetit!

Cabbage is a healthy vegetable. It is rich in nutrients, and in terms of vitamin C content, no other fruit can compare with it. Therefore, it must be included in a balanced diet.

Cabbage goes well with almost all foods, so it is often used to make salads. Due to the fact that the vegetable contains a small amount of calories, it can be consumed while losing weight.

You can add vegetables, fruits, smoked and meat products to cabbage salad. There can be many options. Below are the simplest and most delicious options for preparing light and healthy salads.

So, meet:

This juicy and refreshing salad is a must-make during the hot summer. The dish can be included in the diet menu, as it contains a small amount of calories, many vitamins and minerals that are missing during weight loss. All products must be fresh.

Ingredients:

• 500 grams of white cabbage. If desired, you can replace it with any other type.
• 2 pieces of seasonal cucumbers.
• 1 bunch of green onions.
• 1 bunch of dill.
• 1 tsp vinegar.
• A small amount of olive oil.
• 0.5 tsp table salt.
• 0.5 tsp granulated sugar.

Step-by-step preparation

Remove the top leaves from the head of cabbage, wash, then chop with a sharp knife or a special vegetable slicer and place in a deep bowl.

Add a little salt. The quantity depends on preference; some housewives do not salt the salad at all. Then stir thoroughly and rub with your hands to release the juice from the vegetable.

Finely chop the cucumbers. It is not recommended to make large pieces. If desired, the vegetable can be grated on a medium grater.

Chop the greens and add to the bowl with the cabbage.

Now you need to make the dressing for the dish in a separate plate. To do this, mix vinegar, olive oil and granulated sugar. Stir thoroughly until all sugar crystals are completely dissolved. If desired, you can use lemon juice instead of vinegar. The filling should sit for a while.

Pour the prepared mixture over the products. Then put the salad in the refrigerator for at least 30 minutes. Before serving, it is recommended to sprinkle with fresh herbs.

Despite the simple recipe, the salad turns out very tasty and light. Garlic lovers can add it in small quantities.

Cabbage like in the cafeteria

Many people are familiar with the taste of cabbage salad from Soviet times, when it could be bought for a few pennies. The main secret of this dish is thinly sliced ​​vegetables. For preparation you will need the following ingredients:

• 300 grams of white cabbage.
• 50 grams of carrots.
• 1 head of onion.
• 1 tbsp vinegar.
• A small amount of vegetable oil.
• ½ tsp granulated sugar.
• One pinch of table salt.

The video clip shows the stages of preparing the salad.

100 grams of the finished dish contains about 70 calories. Before serving, you need to let the salad stand for a while so that it is completely soaked.

Delicious cabbage salad with cucumber and soy sauce

If you love tasty and healthy food, then it is recommended to use this recipe. Soy sauce enhances the taste of a dish and goes well with almost any food. The cooking process is quite simple and does not take much time.

Ingredients:

• 300 grams of fresh cabbage.
• 1 piece of tomato.
• 1 medium sized cucumber.
• 1 tbsp soy sauce.
• Quarter of a lemon.
• Fresh parsley.
• Salt and sugar according to preference.

Cooking procedure:

Wash the cabbage, dry and finely chop.

Place the chopped vegetable in a deep bowl, add salt and mash by hand. If the cabbage is not young, then you need to press harder so that it gives juice. But this must be done carefully, otherwise the vegetable will turn into a mushy mixture.

Finely chop or grate the seasonal cucumber so that it also releases its juice. Transfer to a plate with cabbage.

Cut the tomato in half, remove the bottom and cut into small pieces. To give the salad an original look, the tomato can be cut into cubes and strips of different sizes.

Mix all products well, add a little more salt if necessary.

To prepare the dressing, in a separate bowl you need to mix the oil, lemon juice, soy sauce and granulated sugar. Stir until all crystals are completely dissolved.

Season the salad, stir and set aside for a few minutes to let it sit.

Transfer to a salad bowl and garnish with fresh herbs.

Salad with garlic and sour cream (or mayonnaise)

If you are not worried about gaining extra pounds, then cabbage salad can be seasoned with mayonnaise or full-fat sour cream. Garlic adds spiciness to the dish. Despite the calorie content of the salad, it is very healthy and goes well with meat dishes.

Ingredients:

• 500 grams of cabbage. The amount of ingredients can be changed at your discretion.
• 200 grams of mayonnaise or sour cream.
• 3 cloves of garlic.
• A small amount of cranberries.
• Table salt to taste.

How to make a salad

Remove the top leaves from the head of cabbage as they are unfit for consumption. Then wash the cabbage, dry it using paper napkins and chop it into a salad bowl.

Add salt and grind until the vegetable releases juice.

Chop the garlic in any convenient way. This can be done in a mortar or using a special press. Add to cabbage.

Season the salad with mayonnaise and mix everything thoroughly.

Before serving, decorate the dish with berries. If desired, sprinkle chopped herbs on top.

Fresh cabbage salad with green peas and carrots

If guests unexpectedly arrive and there is nothing to serve, then you can prepare a delicious salad in a few minutes. In the summer we try to use only fresh vegetables, and in the winter we can add canned green peas to the coleslaw.

Ingredients:

• 350 grams of white cabbage.
• 100 grams of canned peas.
• 50 grams of carrots.
• 1 piece boiled chicken egg.
• 100 grams of mayonnaise.
• Fresh greens.
• Table salt.

Cooking process:

Remove the top sheets from the fork, as they are rough and dirty, so it is not recommended to eat them. Rinse the vegetable with cold water, drain and chop as desired.

Wash the carrots, remove the top layer, finely chop or grate.

Add salt to the bowl with cabbage and grind thoroughly.

Then add the prepared carrots and chopped hard-boiled egg to the salad bowl.

Pour in the required amount of canned peas.

Mix all products well, then add mayonnaise.

Before eating, sprinkle the dish with fresh herbs.

If for some reason you do not use mayonnaise for cooking, then you can use olive or sunflower oil as a dressing. In this case, you may need more salt, so you need to taste the salad as you go.

Salad with fresh cabbage and green apple

This fortified salad is an excellent dinner option for people losing weight, as well as for barbecue. There are many recipes for this dish, let's look at one of the simplest. Despite the fact that simple products are used, the salad turns out juicy and tasty.

Ingredients:

• 500 grams of white cabbage.
• 2 pcs green apples.
• 1 medium sized carrot.
• 1 onion.
• 150 ml sour cream.
• Fresh greens.
• Spices and table salt.
• Granulated sugar.
• 1 tsp poppy seed.

Step-by-step preparation:

Cabbage must be fresh. If desired, you can use Chinese or red cabbage. Remove the top leaves, wash the vegetable, then cut into strips and add salt.

Mash the vegetable with your hands and place it on the stove in an enamel pan. Heat over low heat, stirring regularly. Wait for the cabbage to settle.

Drain the liquid and transfer the vegetable to a deep plate.

Wash the carrots well and grate them. Chop the onion and add the root vegetables to the plate with the cabbage.

It is recommended to buy sour and firm apples. If desired, peel the fruit. Grind into small pieces. It is advisable to leave one piece to decorate the salad. Then sprinkle with poppy seeds and add to the salad bowl.

Mix all ingredients well, season with sour cream and add a small amount of allspice. If the taste is sour, then you need to add a small amount of granulated sugar.

Before use, you can add parsley and dill.

Instead of sour cream, you can add mayonnaise or sunflower oil. To increase the nutritional value of the salad, canned corn, smoked sausage and cheese are added to it. So don't be afraid to experiment. It is not recommended to store the dish for a long time.

Smoked sausage, cabbage and mayonnaise

If you prefer salads with more calories, you can use smoked sausage to prepare them. The product must be of high quality, otherwise the dish will be spoiled. You can change the amount of ingredients at your discretion, this recipe is given as an example. It takes no more than 15 minutes to prepare.

Ingredients:

• 500 grams of fresh cabbage.
• 200 grams of smoked sausage.
• Greenery.
• Spices and salt.
• 100 grams of mayonnaise.

Cooking process:

Remove stale leaves from the fork. Cut the head of cabbage into two parts and finely chop. Transfer to a salad bowl, add salt and mash thoroughly with your hands so that the vegetable releases its juice. If this is not done, the cabbage will be tough.

Cut the smoked sausage into small cubes and add to a bowl.

Season with mayonnaise of any fat content and mix well.

If desired, add spices to your taste.

To make cabbage salad, you don’t have to buy smoked cabbage; you can use boiled cabbage or chicken fillet. Focus on your taste preferences.

Salad with cabbage and beets “Metelka”

This salad helps you lose extra pounds as it effectively cleanses your intestines. Due to the fact that the products cannot be heat treated, they retain vitamins. For preparation you will need the following ingredients:

• Half a medium fork of white cabbage.
• 1 beet head.
• 2 pieces of fresh carrots.
• 1 clove of garlic optional.
• Vegetable oil.
• Table salt and spices.

You can watch the cooking process in the video:

Summer cabbage salad with egg and bell pepper

In the summer, you need to take advantage of the availability of fresh vegetables. Cabbage salad with sweet peppers provides the body with the necessary amount of fiber, which cleanses the body of harmful toxins. To prepare a colorful dish, you can prepare peppers of different colors. Instead of mayonnaise, it is recommended to use vegetable oil for dressing.

Ingredients:

• 300 grams of cabbage.
• 2 pieces of bell pepper.
• 2 pcs fresh tomatoes.
• 2 pieces of chicken eggs, hard-boiled.
• 1 tbsp vinegar.
• 2 tbsp sunflower oil.
• 1 tsp mustard.
• Table salt and fresh herbs.

Cooking process:

Shred the white cabbage to make it softer; it must be ground, but not too much, since it should be crispy in the salad.

Place the tomatoes in boiling water for 2 minutes, then hold them under cold water and peel them. Cut the tomatoes into desired pieces.

Place the sweet pepper in the oven, bake, then cool and peel. Chop the vegetable.

Grate the egg yolk on a medium grater, and cut the whites into small strips.

To prepare the dressing, mix mustard, sunflower oil, salt and vinegar in a separate bowl. If necessary, add a little granulated sugar.

Mix all products, season and sprinkle with chopped herbs.

A healthy and nutritious salad can be served at the table. Bon appetit!

Autumn salad of fresh cabbage with turnips and cranberries

The turnip has been unfairly forgotten. But this vegetable is very healthy, so in Rus' it is definitely included in the diet. If you add turnips to cabbage salad, it will contain a large amount of microelements and vitamins. And natural honey will only improve the beneficial properties of the dish.

Ingredients:

• 200 grams of cabbage.
• 1 piece of turnip.
• 1 piece of carrot.
• 1 tbsp natural honey.
• 250 g cranberries.
• Table salt.

Cooking process:

You can add any cabbage to the salad. But if you want to make a bright dish, then it is recommended to use red cabbage. The vegetable must be chopped using a vegetable cutter or food processor. Pepper, salt and mash thoroughly with your hands to make the cabbage more juicy.

Wash the turnips and carrots with cold water, peel the top layer and grate them.

Mix all the products, add natural honey and berries to the bowl. If there is not enough salt, you can add a little more.

Place the salad in the refrigerator.

If the cabbage is not fresh, the dish may turn out too thick. In this case, it is recommended to add a small amount of vegetable oil.

Winter salad of fresh cabbage and carrots with radish

In winter and spring, it is difficult to find fresh vegetables, so it is recommended to use radish to prepare the salad, which goes well with cabbage. In just a few minutes you can prepare a healthy dish. The recipe is quite simple.

Ingredients:

• 300 grams of white cabbage.
• 1 piece of carrot.
• 1 piece of green radish.
• 2 tbsp sour cream.
• 2 tbsp mayonnaise of any fat content.
• Table salt and granulated sugar according to preference.

Cooking procedure:

The top sheets contain harmful substances, so they must be removed. Cut the fork into two parts and chop. Transfer the prepared vegetable to a deep plate, add salt and rub with your hands so that it begins to release juice.

Wash the carrots and chop them on a medium grater. Transfer to bowl with cabbage.

Wash the green radish, peel and chop on a medium grater. Add to other products.

Sprinkle ingredients with sugar. Taste and add a little more salt if necessary.

Season the salad with mayonnaise and sour cream. Only one ingredient can be used. If the radish is bitter, then it is recommended to add only mayonnaise, but in this case it is recommended to add a small amount of lemon juice or vinegar, and if you like a slightly sour salad, it is better to use sour cream.

You can add crackers to the dish. If you have time, it is recommended to keep the salad in the refrigerator for several minutes.

Fresh cabbage salad in Hungarian style

There is another simple cabbage salad recipe. The addition of horseradish gives it a piquant taste. To prepare a healthy dish for dinner, just set aside a few minutes of your time.

Ingredients:

• 100 grams of any type of cabbage, the main thing is that it is fresh.
• 2 tbsp grated horseradish.
• 3 boiled potatoes.
• 60 grams of bacon.
• 3 tbsp sunflower oil.
• 1 tbsp lemon juice.
• Spices and table salt.

Step-by-step preparation:

Prepare cabbage forkfuls, chop, add salt and grate by hand so that the vegetable becomes softer and releases juice.

Cut the bacon and boiled potatoes into small cubes.

Mix the prepared ingredients in a deep plate or salad bowl, add horseradish and lemon juice. If desired, the dish can be peppered.

It is not necessary to use sunflower oil as a dressing; you can also add olive oil. After this, mix the products well.

The salad should brew a little, after which it can be served with fresh herbs.

Salad with cabbage, meat and radish (Uzbek style)

This coleslaw recipe uses meat. Therefore, the dish turns out to be nutritious and satisfying.

Ingredients:

• 200 grams of fresh cabbage.
• 200 grams of boiled meat.
• 1 piece of carrot.
• 2 radishes.
• 2 cucumbers, medium size.
• 120 ml mayonnaise.
• 3 pcs chicken eggs.
• 1 tbsp vinegar.
• Greens and salt to taste.

Step-by-step preparation:

Any meat is suitable, but preference should be given to low-fat varieties. Divide it into fibers or cut into small pieces.

The eggs need to be hard-boiled to prevent them from crumbling during chopping. A small piece should be left to decorate the salad.

Green radishes are best suited for this dish. It needs to be washed, peeled and chopped with a vegetable cutter or grater. Transfer the vegetable to a separate plate, add water and add a little salt. Set aside for 15 minutes. This procedure is necessary so that the radish is less bitter. After the time has passed, drain the water.

The carrots also need to be washed and cut into strips. Dilute vinegar in a small amount of water. Pour the mixture over the carrots and leave for 15 minutes so that the vegetable marinates well.

Remove the top leaves from the cabbage, chop, add salt and grate by hand.

Wash the young cucumbers, peel and finely chop. It is not recommended to use a grater, as they will turn into mush.

Chop the greens.

All products need to be mixed in a deep bowl, seasoned with mayonnaise. Top with herbs and egg.

The dish turns out bright, so it will decorate the festive table.

Simple but spicy coleslaw with cherry tomatoes and celery

Cabbage salad is known for its beneficial properties. But if you add celery to it, it will contain more vitamins and microelements.

Ingredients:

• 500 grams of cabbage.
• 5 pcs cherry tomatoes.
• 1 stalk of celery.
• Greenery.
• Pepper and salt.

To prepare salad dressing, you will need the following ingredients:

• 1 tbsp mustard.
• 2 tsp chopped horseradish.
• 5 tbsp sunflower oil.
• 1 tsp Tabasco sauce.
• 2 tsp wine vinegar.
• Table salt.

Step-by-step preparation:

Chop the cabbage, add salt and mash with your hands to make it softer and juicier.

Add chopped celery, spices and fresh herbs to the bowl with cabbage.

Cut the tomatoes in half and place on a plate with the rest of the food.

In a separate container, mix all the ingredients needed for the dressing. Pour over the salad and place it in the refrigerator for at least 1 hour.

If desired, you can change the composition of the dish.

Fresh cabbage salad for every day - “Tenderness”

For the recipe you need to prepare vegetables of different colors, resulting in a bright dish.

Ingredients:

• 300 grams of Chinese or white cabbage.
• 200 grams of canned corn.
• 1 piece of sweet pepper.
• 2 pcs cucumbers.
• 2 tbsp olive oil.
• Salt and herbs.

Cooking process:

As in all previous recipes, the cabbage needs to be chopped, salted, and grated.

Cut bell peppers and young cucumbers into strips. Chop the greens.

Place all the products in a deep bowl, pour in the corn, add salt and mix.

Season with olive oil.

This cooking method is quite simple. If the salad turns out too sweet due to the presence of canned corn, then it can be seasoned with mayonnaise.

A simple and delicious salad of two types of fresh cabbage

If you want to make not only a healthy, but also a colorful salad, then it is recommended to use a recipe that uses two types of cabbage.

Ingredients:

• 150 grams each of red and white cabbage.
• 1 bunch of green onions.
• 3 tbsp wine vinegar.
• 3 tbsp olive or vegetable oil.
• 1 tsp cumin.
• Table salt to taste.

Cooking procedure:

Chop both types of cabbage, add a little salt and grind.

Add chopped onion to the bowl.

In a separate bowl, mix oil, mustard, vinegar and cumin. Season the food with the prepared mixture.

Before serving, the salad should sit for 30 minutes.

Fresh cabbage salad with vinegar (recipe as in the canteen)

To add originality to the taste of a fortified salad, you can add carrots to it. Vegetables for cooking are available at any time of the year, so you can prepare a tasty and healthy salad at any time.

Ingredients:

• 500 grams of cabbage.
• 1 piece of large carrot.
• 1 onion.
• 1 tsp granulated sugar.
• 2 tbsp vegetable oil.
• Table salt to taste.

Cooking method:

First of all, you need to wash the cabbage, dry it with paper napkins and chop it. The finer you chop the vegetable, the tastier and juicier the salad will be.

Chopped cabbage should be salted in a separate container and mashed thoroughly with your hands so that it releases its juice. Then leave for a few minutes to completely salt.

Wash the carrots, remove the top layer and finely chop or grate on a medium grater.

Peel the onions and chop into small pieces.

Mix all prepared ingredients in a deep plate or salad bowl.

In a separate container, mix vegetable oil, table vinegar and granulated sugar.

Season the salad and mix thoroughly.

Place the dish in the refrigerator for 30-60 minutes. During this time it will be soaked and marinated.

The salad can be served as a separate dish or as a side dish. To give the dish a piquant taste, you can add a few pieces of apple.

The article provides an overview of simple and common cabbage salad recipes. But there are many cooking options. You can add fish, mushrooms, kefir and other ingredients to the dish. If you have an original recipe, share it in the comments.