Coleslaw is the name of the classic cabbage salad, familiar to everyone since childhood. Finely chopped cabbage with carrots (or even without them) dressed with butter, vinaigrette sauce or mayonnaise. The Netherlands is considered its homeland, but it is distributed almost throughout the world.

In Germany, for example, this salad is prepared from pickled cabbage, in Italy fried ham is added, and in Russia and Ukraine the salad is often prepared from cabbage with the addition of apples and cranberries.

Today we will prepare an English variation of this salad from Jamie Oliver with apples, onions and mayonnaise as a dressing.

Cut the cabbage into long, thin slices. For this half a cabbage cut in half, cut out the stem, and then cut each piece in half again to make 4 pieces.

Remove about half of the inside of the leaves and set aside.

Fold the remaining ones flat and cut them at a slight angle into thin strips.

If you have a shredder or mandoline knife, that's great, use it.
Cut the onion into thin half rings (about 1/2 cm).

thin strips (julienne).

Slice the apple in the same way. To do this, cut off its lower part, to give additional stability, cut it into thin slices, and the slices into strips.

Throw away the seeds, and ignore the small inclusions of the apple core.

Now combine all the chopped ingredients in a large bowl and stir.

Pour in the juice from half a lemon and stir again. This way, a pleasant sourness will appear in the salad, and the apples will not darken. Give it a try. If there is not enough acid, squeeze another 1/4-1/2 part of the lemon.
When you are ready to serve, add 2 tbsp to the salad. spoons of mayonnaise, salt, pepper and mix again. If there is not enough mayonnaise (the salad will be a bit dry in appearance), add more.

You can also serve the salad undressed, and place the mayonnaise next to it so that the guests themselves can add it to their portion in the right amount. Another dressing option could be your favorite vegetable oil or vinaigrette. If you use vinegar-based dressings (vinaigrette), you may need to avoid using lemon juice in the salad to prevent the salad from becoming too sour.

Many people, when they first hear the name of salad, think that we are talking about some kind of exotic dish. And they don’t even realize that, quite possibly, this salad has been made more than once.

Cole Slaw salad is of American origin. But the products from which it is prepared are found in every region, and are available at any time of the year.

The main ingredients of this salad are white cabbage and carrots. But this does not mean that if you chop cabbage and mix it with carrots, you will get Cole Slow. It's all about the unusual dressing - very delicate, with a sweet and sour taste and a spicy mustard or nutty note.

Subtleties of cooking

• The salad is prepared from young white cabbage, which has tender leaves and the veins have not yet hardened. In winter, cabbage with less dense leaves is chosen for salad, and the thickenings must be cut out.
• All vegetables are chopped into very thin strips. It is this cutting that affects the taste and quality of the salad.
• For refueling you need to use the highest quality products. Their quantity in each recipe is selected individually, taking into account the taste preferences of household members.
• In addition to the main ingredients, you can add other vegetables to the salad: radish, fresh cucumber, green onions, corn, apple. They significantly diversify its taste.
• This salad cannot be stored for a long time, as the dressing may cause it to turn sour. But it is recommended to cool the freshly made salad for an hour in the refrigerator.

Cole Slaw Salad with Mustard Dressing

Ingredients:

• white cabbage – 300 g;
• carrots – 1 pc.;
• sour cream – 75 g;
• mayonnaise – 50 g;
• mustard (not very hot) – 1 tsp;
• sugar – 20 g;
• lemon juice – 10 g;
• salt - to taste.

Cooking method

• Shred the cabbage thinly. Place it in a bowl, add salt and gently press with your hands to release the juice.
• Grate the carrots on a medium grater. Mix with cabbage.
• Place all dressing ingredients into a cup and stir. You can even beat them lightly with a fork.
• Season the cabbage with sauce and mix gently.
• Refrigerate for one hour and then serve.

Cole Slaw Salad with Red Cabbage

Ingredients:

• red cabbage – 200 g;
• young white cabbage – 200 g;
• carrots – 1 pc.;
• green apple – 1 pc.;
• red onion – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• sugar – 5 g;
• mild mustard – 1 tsp;
• lemon juice – 25 g;
• salt - to taste.

Cooking method

• Chop both types of cabbage. Place in different bowls, add salt and press with your hands so that the cabbage releases juice. Place into one bowl.
• Grate the apple using a fine Korean grater, after removing the core. Immediately add lemon juice and stir. This must be done so that the apple does not darken.
• Grate the carrots using the same grater. But you can also use a regular one.
• Cut the onion into thin rings.
• Combine vegetables with cabbage.
• Place mayonnaise, mustard, salt and sugar in a separate bowl. Stir. Season the salad with the sauce.

Cole Slow Salad with Corn

Ingredients:

• white cabbage – 400 g;
• red cabbage – 400 g;
• carrots – 2 pcs.;
• lemon juice – 1 tbsp. l.;
• canned corn – 425 g;
• mustard – 2 tsp;
• parsley - a small bunch;
• mayonnaise – 200 g;
• salt - to taste;
• sugar – 2 tsp;
• ground black pepper - to taste.

Cooking method

• Shred the red cabbage thinly, removing any thick spots immediately. Sprinkle with salt and rub with your hands until the juice comes out.
• Do the same with white cabbage. Place it in a bowl with the first one.
• Grate the carrots on a medium grater and add to the cabbage.
• Open the can of corn and drain the liquid. Place the grains in a bowl with the vegetables.
• Chop the parsley and mix with the rest of the ingredients.
• Prepare the dressing. To do this, combine all the ingredients for the sauce and whisk lightly.
• Season the salad and stir.

Cole Slaw salad with mild dressing

Ingredients:

• white cabbage – 400 g;
• large carrots – 1 pc.;
• kefir – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• milk – 50 g;
• lemon juice – 1 tbsp. l.;
• vinegar – 1 tsp;
• salt - to taste;
• mixture of peppers - to taste;
• sugar – 2 tsp.

Cooking method

• Finely chop the cabbage. Add salt and lightly knead it with your hands so that it gives juice and becomes softer.
• Grate the carrots on a medium grater. You can use a Korean grater and grate with thin strips.
• For the dressing, mix all ingredients (except for salt, which is already in the salad) in a separate bowl and whisk.
• Season the salad with sauce and stir.
• Chill it in the refrigerator for an hour.

Cole Slow Salad with Onions

Ingredients:

• white cabbage – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• natural unsweetened yogurt (can be replaced with sour cream) – 2 tbsp. l.;
• milk – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• wine vinegar (or apple) – 1 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt - to taste;
• pepper - to taste.

Cooking method

• Chop the cabbage into thin strips. Sprinkle with salt and rub a little with your hands. The cabbage will give juice and become much softer and more tender.
• Grate the carrots on a medium grater.
• Cut the onion into thin half rings. If you want to get rid of excess heat, place it in a colander and rinse with cold water.
• Mix all vegetables in one bowl.
• Place all ingredients for the sauce in a separate bowl and whisk until smooth.
• Season the salad with the sauce.

Cole Slow Salad with Celery

Ingredients:

• white cabbage – 500 g;
• carrots – 1 pc.;
• olive oil (or any vegetable oil) – 2 tbsp. l.;
• mayonnaise – 2 tbsp. l.;
• salt - to taste;
• apple cider vinegar – 1 tbsp. l.;
• sugar – 1 tbsp. l.;
• celery seeds – 1-2 tsp.

Cooking method

• Finely chop the cabbage. Season with salt and lightly knead it with your hands to make it softer.
• Grate the carrots on a medium grater and combine with cabbage.
• Combine the ingredients for the sauce in a separate bowl and whisk lightly. To make the sauce more uniform in consistency, grind the celery seeds in a mortar or blender. Celery can be replaced with cumin. It goes well with cabbage and carrots.
• Dress the salad. Chill in the refrigerator for an hour.

Note to the hostess

• This salad can be prepared in advance. But so that it does not turn sour, it is seasoned half an hour before serving (the same as what is done with Olivier).
• It is served with meat and fish dishes. It goes well with any side dish.
• You can add fresh cucumbers, radishes, and green onions to the salad. But in any case, there should be more cabbage than other vegetables.
• The taste of Cole Slow salad depends on the dressing, so you shouldn’t skimp on it. The dressed salad turns out very juicy and practically swims in the sauce.
• If you use fresh herbs, add them to the salad just before serving.

Sakura is most often associated with Japan and its culture. Picnics under the canopy of flowering trees have long become an integral attribute of welcoming spring in the Land of the Rising Sun. The financial and academic year here begins on April 1, when the magnificent cherry blossoms bloom. Therefore, many significant moments in the life of the Japanese take place under the sign of their flowering. But sakura also grows well in cooler regions - certain species can be successfully grown even in Siberia.

We have prepared a hearty, incredibly appetizing and simply easy-to-prepare dish for you today. This sauce is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or anything. Chicken and mushroom gravy will save you in moments when you don’t have time or don’t want to think too much about what to cook. Take your favorite side dish (you can do this in advance so everything is hot), add some gravy and dinner is ready! A real lifesaver.

Agriculture is one of those types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally when growing plants, and often, on the contrary, even throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane winds, drought... And one of the springs gave us another surprise - a flood.

With the arrival of the dacha season, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplants and many other crops. At the same time, the question arises - how to grow decent seedlings and subsequently get healthy plants and a decent harvest from them? For example, I have been growing seedlings for several seasons now and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Glyokladin, Trichocin.

Let me confess my love today. In love with... lavender. One of the best unpretentious, evergreen and beautifully flowering shrubs that can be successfully grown in your garden. And if anyone thinks that lavender is a Mediterranean or at least southern resident, then you are mistaken. Lavender grows well in more northern regions, even in the Moscow region. But to grow it, you need to know some rules and features. They will be discussed in this article.

Once you have tried such an invaluable product as pumpkin, it is difficult to stop searching for new recipes for serving it to the table. Korean pumpkin, despite its pungency and spiciness, has a fresh and delicate taste. After cooking, you will need to cover the salad and let it sit for at least 15 minutes. My nutmeg pumpkin is very juicy and sweet, so there is no need to mash it. If the pumpkin is of a different variety, you can mash it with your hands so that it slightly releases the juice.

Lettuce, as the earliest and most unpretentious green crop, has always been held in high esteem by gardeners. Most gardeners usually start spring planting by sowing lettuce, parsley and radishes. Recently, the desire for healthy eating and a large selection of greens in supermarkets have forced gardeners to think about which of these plants can be grown in their beds? In this article we will talk about nine of the most interesting, in our opinion, varieties of salad.

The flowering of indoor roses always comes with one more “bonus” - capriciousness. When they say that it is easy to grow roses in rooms, they are lying. For indoor roses to bloom, you need to create literally ideal conditions. And constant care, attention and response to any plant signals is the main key to success. True, no matter how capricious roses may be, they can be grown quite successfully in a potted format. And attentive flower growers should not be afraid of this.

Pollock is best prepared as a casserole, separating the fillet from the skin and bones. Pieces of fish are mixed with a colorful assortment of vegetables and topped with a sauce of cheese, sour cream and eggs. This fish casserole has a presentable appearance, and its taste is a bizarre mixture of subtle nuances. Vegetables and fillets will be soaked in sour cream, the cheese will harden into a golden brown crust, and the eggs will bind all the ingredients together. Pieces of fish are generously sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing signals the arrival of spring as eloquently as clearings of blooming primroses. Their appearance is always a small celebration, because winter has receded and a new gardening season awaits us. But, besides spring primroses, there is still something to see and admire in the garden in the month of April.

Rapidly growing and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed cause severe forms of dermatitis. At the same time, it is much more difficult to control than other common weeds. Fortunately, today a product has appeared on the market that can quickly rid your area of ​​most weeds, including hogweed.

Carrots come in different colors: orange, white, yellow, purple. Orange carrots are dominated by beta-carotene and lycopene, the yellow color is due to the presence of xanthophylls (lutein); White carrots have a lot of fiber, and purple ones contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will tell you about the best early, middle and late varieties in this article.

We recommend a fairly easy pie recipe with a delicious chicken and potato filling. An open pie with chicken and potatoes is an excellent hearty dish that is suitable for a hearty snack; it is very convenient to take a couple of pieces of this pastry on the road. The pie is baked in the oven for one hour at 180 degrees. After this, we lay it out on a wooden surface, having first released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the period of the start of active growing season, and for most - the return of their decorative properties. While admiring the young leaves and emerging shoots, you should not forget that spring is also a great stress for all indoor plants. Sensitive to changes in conditions and universal, all indoor crops face much brighter lighting, changes in air humidity and temperature conditions.

You can easily prepare homemade Easter cake with cottage cheese and candied fruits, even without any pastry experience. You can bake Easter cake not only in a special form or in a paper mold. For your first culinary experiences (and more), I advise you to take a small cast-iron frying pan. Easter cake in a frying pan will not turn out as high as in a narrow pan, but it never burns and is always well baked inside! Cottage cheese dough made with yeast turns out airy and aromatic.

Sometimes the simplest dishes are hidden behind unusual names. Like in this case. Cole slaw salad is finely shredded cabbage dressed with sour cream sauce.

Many people are accustomed to the idea that cabbage salads should be salty, spicy, and sour. Coleslaw salad has a delicate, sweet taste. The sauce for it can be prepared from sour cream, kefir, and mayonnaise. For taste, honey, mustard, sugar, lemon juice, and apple cider vinegar are added to these ingredients.

Cole slaw salad

The classic version of the salad is made from young white cabbage and carrots. But the housewife can always add variety by adding canned corn, sweet and sour apples or fresh cucumbers to the salad. But they need to be added a little, because the main ingredient is, and they should not interrupt its taste.

preparing salad with step-by-step photos

Ingredients:

• white cabbage with green leaves - 1 small fork;
• juicy carrots – 1 pc.;
• small fresh cucumber – 1 pc.;
• sour cream 20% – 50 g;
• mustard – 15 g;
• light mayonnaise – 50 g;
• parsley - several young branches;
• white pepper - a pinch;
• salt - to taste;
• sugar – 10 g;
• vinegar – 1 tsp.

Cooking process:

Chop the cabbage thinly. Remove thickenings on the leaves immediately. Place in a large bowl.

Add a little salt. Gently knead it with your hands so that it becomes softer, but does not turn into mush. Grate the carrots into thin strips using a Korean grater and place in a bowl with the cabbage.

Cut the fresh cucumber into the same strips.

Mix all the vegetables.

Prepare salad dressing. To do this, place mayonnaise, sugar, sour cream, mustard and pepper in a wide cup. Do not add salt, as cabbage already contains it.

Stir the sauce with a fork until smooth. Pour it over the coleslaw.

Stir by adding a little vinegar. It should only add some piquancy to the salad, but not dominate the main dressing.

Add chopped parsley.

Mix the coleslaw salad carefully again and serve immediately.

Cole slaw salad is popular not only because it is easy to prepare, but also because it can consist of only two vegetables - cabbage and carrots.

To give the dish a spicy, creamy taste, the Americans came up with an unusual dressing for it. It can consist of unsweetened yogurt, lemon juice, sweet mustard and your imagination.

And modern housewives have improved the dish with the help of other vegetables, herbs, nuts and even dried fruits.

To make the salad more juicy, you can put an apple in it.

How to make coleslaw salad - 15 varieties

Ingredients:

• Cabbage - 350 g
• Sugar - 1 tsp.
• Salt - a pinch
• Carrots - 1 pc.
• Mustard - 2 tsp.
• Red onion - 1 pc.
• Lemon juice - 1 tsp.
• Mayonnaise - 1 tbsp. l.
• Sour cream - 3 tbsp. l.

Preparation:

Shred the cabbage using a shredder. Grate the carrots using the Korean attachment. Cut the onion into thin strips.

In a separate bowl, mix salt, sour cream, sugar, mayonnaise, mustard, lemon juice.

Season the vegetables, stir and let sit for 2 hours.

The younger the cabbage, the tastier the salad will be.

You can put two types of cabbage in the dish; it is especially tasty if you combine red and white cabbage.

Ingredients:

• Savoy cabbage - ½ head
• Salt - a pinch
• Sour cream - ½ cup
• Poppy - pinch
• Horseradish - 1 tsp.
• Lemon juice - 3 tbsp. l.
• Carrots - 1 pc.
• Honey - 2 tsp.
• Soy sauce - 2 tbsp. l.
• Parsley - 3 stems

Preparation:

Slice the cabbage very thinly. Coarsely grate the carrots. Pour lemon juice over the slices. For dressing, mix soy sauce, sour cream, a pinch of poppy seeds, horseradish and honey. Pour over vegetables and stir.

Soy sauce contains salt, so those who do not like salty foods should not add salt separately.

This salad can be eaten right away, then the cabbage will be crunchy, and when it sits, then the cabbage will be softer.

Ingredients:

• Natural yogurt - 200 g
• White cabbage - 1 head (small)
• Lemon juice - 3 tbsp. l.
• Red cabbage - 1 head (small)
• Allspice - a pinch
• Carrots - 2 pcs.
• Dijon mustard - 2 tbsp. l.
• Canned corn - 1 b.
• Salt - 1 tsp.
• Parsley - 1 bunch
• Sugar - 2 tsp.

Preparation:

For the sauce, mix yogurt, pepper, juice and mustard. While stirring, add sugar.

Finely chop both types of cabbage. Add salt and mash it with your hands. Tear parsley leaves with your hands. Finely grate the carrots. Add corn without liquid to vegetables. Stir and season.

Of course, apples will add juiciness to the salad.

To prevent the apples from darkening, you need to drip lemon juice on them.

Ingredients:

• White cabbage - 380 g
• Apple - 2 pcs.
• Carrots - 1 pc.
• Low-fat sour cream - 1 tbsp.
• Sugar - 1 tsp.
• Horseradish - 2 tsp.
• Mustard - 1.5 tsp.
• Pepper - a pinch
• Salt - a pinch
• Apple cider vinegar - 1.5 tsp.

Preparation:

Chop the cabbage and mash it with your hands. Cut the apples into slices and sprinkle with a little vinegar. Finely grate the carrots.

Separately, beat sour cream with mustard, salt, pepper, vinegar, sugar, horseradish.

Add dressing to vegetables.

Stir and refrigerate for 1 hour.

Sesame oil and peanuts, peas and lime give the dish an Asian twist.

Ingredients:

• Peanut butter - 60 g
• Young peas - 55 g
• Sugar - 2 tbsp. l.
• Water - 70 g
• Carrots - 50 g
• Sesame oil - 2 tbsp. l.
• Green onion - bunch
• Cabbage - 200 g
• Peanuts - 50 g
• Garlic - 1 clove
• Lime (juice) - 1 tbsp. l.

Preparation:

Heat sugar, peanut butter and water in a saucepan until smooth. Add lime juice, sesame oil and garlic. Mix the sauce.

Chop the vegetables, add peas and sauce.

With low-fat sour cream, such a salad will truly be dietary.

Ingredients:

• Red cabbage - 300 g
• White cabbage - 300 g
• Medium carrots - 2 pcs.
• Corn - 1 b.
• Parsley - 1 bunch
• Sour cream - 100 g
• Apple cider vinegar - 1 tbsp. l.
• Sugar - 3 tsp.
• Salt - ½ tsp.
• Dijon mustard - 1 tbsp. l.

Preparation:

Chop all the cabbage and mash it. Coarsely grate the carrots. Chop the parsley. Mix the chopped products in a deep salad bowl. Add corn. Prepare a sauce from sour cream, mustard, vinegar, salt, sugar and season the salad. Place the mixed salad in the refrigerator.

Arugula will add a mustard-nutty flavor to the dish.

Ingredients:

• Cabbage - 150 g
• Arugula - 20 g
• Apple - 1 pc.
• Salt - a pinch
• Olive oil - 1 tbsp. l.
• Sour cream - 3 tbsp. l.
• Black pepper - a pinch
• Wine vinegar - ½ tsp.

Preparation:

Cut the cabbage into strips, add salt and mash. Slice - apple.

Combine sour cream with Dijon mustard and wine vinegar. Mix everything in a salad bowl. Garnish with arugula, sprinkle with pepper, drizzle with oil.

The salad will be crispy and delicious thanks to lemon juice.

Ingredients:

• Red cabbage - 450 g
• Sesame - 2 tsp.
• Celery (stem) - 2 pcs.
• Yogurt - 100 g
• Apple - 1 pc.
• Lemon juice - 2 tsp.
• Salt - a pinch
• Onion feathers - 2 pcs.

Preparation:

Shred and mash the cabbage, then add salt.

Cut the celery into slices and the onion into rings.

Fry sesame seeds in a frying pan.

Grate the apple and sprinkle with lemon juice.

Place everything in a deep plate, add yogurt and mix.

If Cole Slaw steeps, its aroma and taste will only develop and not deteriorate, unlike other vegetable salads.

Thanks to garlic oil, the salad acquires a piquant taste and aroma.

Ingredients:

• White cabbage - 100 g
• Olive oil - ¼ tbsp.
• Lemon juice - 6 ml
• Red cabbage - 50 g
• Garlic - 1 head
• Carrot - 40 g
• Celery - 20 g
• Milk - 20 ml
• Salt - a pinch
• Dill - 2 g
• Parsley - 2 g
• Soy sauce - 8 ml
• Cilantro - 2 g
• Sour cream - 15 g
• Canned corn - 40 g
• Lime juice - 2 ml
• Dried mint - 2 g

Preparation:

Cut cabbage, carrots, celery into strips. Grind cilantro, dill and parsley. Add corn, lime and lemon juice, and mint to the chopped.

Heat oil in a frying pan, add whole garlic cloves, cover with a lid and turn off the heat. Leave for 5 minutes. Remove the garlic and pour the oil into the dressing.

Make a dressing from soy sauce, sour cream, milk, salt, lemon juice and butter.

Add dressing to salad and stir.

Celery seeds add a spicy flavor to the salad.

Ingredients:

• Celery seeds - 1 tsp.
• White cabbage - 310 g
• Onions - 55 g
• Carrots - 140 g
• For the sauce:
• Apple cider vinegar - 1 tbsp. l.
• Sour cream - 75 g
• Ground black pepper - a pinch
• Mayonnaise - 60 g
• Salt - 5 g
• Sugar - 15 g

Preparation:

Thinly slice the cabbage and cut the onion into half rings. Grate the carrots. Mix chopped ingredients. Sprinkle with celery seeds. Make the sauce. Season the salad with it and mix.

This salad does not need to be seasoned with sauce or oil, because lemon juice will do this job better.

Ingredients:

• Lemon - 1 pc.
• Red cabbage - ½ head
• Corn - 320 g
• White cabbage - ¼ head
• Carrots - 1 pc.
• Celery stalk - 2 pcs.

Preparation:

Cut the carrots and celery into thin strips, and chop the cabbage. Add corn and stir.

Season with lemon juice.

In the summer, many different vegetables are freely available. You can also use radishes for this salad.

Ingredients:

• Young cabbage - 300 g
• Mint - 20 g
• Red cabbage - 300 g
• Parsley - 20 g
• Green apple - 100 g
• Red onion - 50 g
• Radish - 100 g
• Carrots - 100 g
• Petiole celery - 100 g

For refueling:

• Yogurt - 100 g
• Salt - a pinch
• Olive oil - 50 g
• Pepper - a pinch
• Grain mustard - 10 g
• Balsamic vinegar - 10 g
• Lemon juice - 10 g
• Honey - 20 g

Preparation:

Cut the onion, carrots and apple into strips. Chop the cabbage and knead. Cut celery and radishes into thin slices.

Finely chop the mint and parsley. Make a dressing from the listed ingredients. Mix everything and refrigerate for 30 minutes.

Red or orange bell peppers add color to a holiday salad.

Ingredients:

• Salt - a pinch
• White cabbage - half a head
• Pepper - to taste
• Red cabbage - half a head
• Sugar - to taste
• Carrots - 1 pc.
• Lemon juice - to taste
• Bell pepper - ⅓ pcs.
• Grain mustard - 1 tsp.
• Parsley - 3 sprigs
• Yogurt - 100 g

Preparation:

For the dressing, mix mustard, yogurt, sugar, juice and pepper. Stir.

Cut all the vegetables as thinly as possible, tear the parsley with your hands. Salt the vegetables and season with sauce.

Nuts and raisins will make the snack more nutritious and flavorful.

Ingredients:

• Cabbage - 100 g
• Celery - 50 g
• Walnuts - 30 g
• Raisins - 30 g
• Salt - to taste
• Mayonnaise or natural yogurt - 100 g

Preparation:

Pour boiling water over the raisins for 10 minutes, then dry.

Chop the cabbage and cut the celery into rings. You can roast the nuts a little and remove the husks.

Place all products in a salad bowl, season with mayonnaise and mix.

Cabbage is considered a fairly budget-friendly vegetable. After all, in order to get enough of it, you need very little of it. And the cabbage variety will please not only the eye, but also the stomach.

Ingredients:

• Three types of cabbage - 300 g
• Olive oil - 2 tbsp. l.
• Carrots - 3 pcs.
• Apple cider vinegar - 1 tbsp. l.
• Pepper - a pinch
• Apple - 2 pcs.
• Raisins - 1 handful
• Salt - a pinch

Preparation:

Cut the apples into slices and shred the cabbage. Grate the carrots. Place in a salad bowl, add vinegar and oil, salt and pepper. Stir and sprinkle with raisins.