Ingredients:

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

Invaluable benefit!

In the spring, when the body is already starving for vitamins, and at any other time of the year, an easy and quick-to-prepare salad of fresh cabbage, beets and carrots will give vigor and ensure the supply of useful substances to all organs of the body. A salad that contains beets, a natural cleanser, and cabbage, a source of ascorbic acid, will help fight various ailments associated with reduced immunity and toxins.

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

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

Carrots are rich in vitamins and provitamin A. When boiled, they are a greater source of antioxidants than when raw. Useful for hypertension, varicose veins, atherosclerosis, diabetes. It is an excellent tool in the prevention of cancer.

Variety of options

There are a lot of options for preparing this dish; the number of ingredients, as a rule, varies at the request of the cook, and depends on what result he wants to achieve.

Fresh cabbage, beets and carrots in combination with garlic will serve as a good immunomodulator, as garlic increases the overall benefit of the salad due to its powerful antimicrobial and antiviral properties.

You can simply prepare a mixture of cabbage with boiled beets and enjoy its freshness and lightness. You can try the same combination with fresh beets. As you know, more vitamins remain in foods that are not subject to heat treatment. Raw beets, carrots and cabbage are an excellent salad for people who care about their appearance. There is also an option for recipes for preparing such a salad with apples.

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

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

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

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

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

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

Easy to cook!

So, how to prepare a salad from cabbage, beets and carrots?

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

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

Step 1: Prepare the cabbage.

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

Step 2: Prepare the carrots.

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

Step 3: Prepare the beets.

Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Step 4: Prepare the onion.

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

Step 5: Mix the salad.

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

Step 6: Serve the salad.

Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health.
Bon appetit!

You can also use lemon juice instead of vinegar.

If you are afraid it will be too sour, just add a little sugar. Granulated sugar can also be added to the finished salad, that is, after it has brewed.

Unlike salads dressed with mayonnaise, this salad can be stored in the refrigerator for up to two days without losing its taste.

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

Instant cabbage with beets, marinated with vinegar - an original preparation: it does not require complex ingredients and looks “elegant”.

The main principle is the quality of vegetables. They should not have dark spots, damage or signs of rot.

You can tell the freshness of cabbage by its juicy, elastic leaves. Any variety is suitable for instant preparations - with or without a stalk.

Choose beets that are firm and have a smooth surface. When cut, it should be evenly colored, without white streaks or inclusions.

Daily recipe for shredded cabbage with garlic

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

Ingredients:

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

The marinade for instant cabbage and beets includes:

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

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

Preparation procedure:

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

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

Rose petal salad for the winter

Cabbage leaves, cut into triangles, are beautifully colored with beets and look like pink petals. A wonderful appetizer for a holiday table.

Ingredients:

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

For the marinade:

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

Preparation procedure:

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

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

Pickled Cauliflower Recipe

Ingredients:

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

For the marinade:

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

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

Preparation procedure:

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

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

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

Additional Information! Spicy snack lovers can increase the amount of garlic and add chili pepper to suit their taste.

Spicy pickled cabbage with beets and horseradish

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

Ingredients:

• 1 kg of white cabbage;
• 1 medium beet;
• 15-20 grams of horseradish;
• 4-5 cloves of garlic (more if you want a very spicy snack);
• herbs to taste (celery, dill and parsley);
• dry chili pepper (to your taste, but no more than ½ tsp).

For the marinade:

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

Preparation procedure:

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

The appetizer can be served within two days or wait 5-7 days and place the preparation in jars for further storage in a cool place.

Cabbage, carrot and beet salad

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

Ingredients:

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

Preparation procedure:

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

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

From two inexpensive vegetables you can easily and quickly prepare bright, tasty and healthy snacks. Make yourself and your guests happy!

Fresh cabbage and beet salad recipe with photos is very tasty

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

Fresh beet and cabbage salad, recipe with photo:

Fresh beets – 1 pc.

Fresh white cabbage – 200 g

Onions – 1 pc.

Green onions – 0.5 bunch

Mayonnaise – 0.5 cups

Ground black pepper – 0.5 teaspoon

Salt – 0.5 teaspoon

Preparation time – 10 minutes

Cooking time – 20 minutes

Number of servings – 2–3

Prepare all the necessary ingredients.

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

Chop the cabbage into thin strips.

Peel the onion, cut lengthwise into 4 parts, and then finely chop crosswise.

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

Mix the vegetables and lightly rub them with your hands.

Season the vegetable mixture with mayonnaise.

Mix the salad well.

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

Ingredients:

• 1 medium-sized white cabbage (900 grams);
• 100 grams of beets;
• 200 grams of carrots;
• 2-3 cloves of garlic;
• 1 teaspoon salt;
• 1 tablespoon sugar;
• 2 tablespoons vinegar;
• half a glass of sunflower oil.

Very tasty salad with cabbage and beets. Step by step recipe

1. First, let's prepare the cabbage: remove the top leaves, wash, dry and finely chop using a knife or a special grater.
2. Next, wash, peel and grate the carrots.
3. Then we take raw beets, wash them, peel them and grate them in the same way as carrots.
4. If desired, you can boil the beets; do it based on your culinary preferences.
5. Place shredded cabbage, grated carrots and beets into a convenient bowl.
6. Using a knife, grater or garlic press, chop the garlic and add it to the vegetables in a bowl.
7. Adjust the amount of garlic to your taste; the more you put it, the more piquant the salad will taste.
8. You can add your favorite ingredients to the salad. The taste of the salad is complemented very well by pickled gherkins (they need to be grated or cut into thin strips with a knife).
9. You can also add green peas. If desired, you can add a grated or chopped apple using a knife.
10. Add salt, sugar, vinegar and sunflower oil to the ingredients in a bowl, mix everything thoroughly.
11. You can use table vinegar, but add it carefully, because it is sour and has a strong taste and smell. You can add wine vinegar; there are two types: white (softer and more delicate in taste) and red (harsher and sour). Apple cider vinegar is also good; its taste is mild with a pronounced fruity note. Add vinegar based on your preference.
12. The salad can be served immediately, or you can put it in the refrigerator to let it steep, so it will be even tastier.
13. Before serving, the salad can be decorated with herbs.

A very tasty salad with cabbage and beets is ready. I like that all the ingredients included in the salad do not require heat treatment, which significantly saves cooking time while preserving all the vitamins in the vegetables. This salad can be served as a separate dish or along with meat dishes. On the “Very Tasty” website you can find many more interesting and original salad recipes. Bon appetit - and cook with pleasure.