Red cabbage is a close relative of white cabbage, but differs from it not only in color, but also in taste. Its beautiful burgundy-purple leaves have less juice, and in salads it goes better with soft, delicate foods - beans, potatoes, mushrooms, cauliflower.

Just remember that this variety does not tolerate intense heat treatment - firstly, the color turns out to be, to put it mildly, original, and secondly, the leaves quickly soften and turn into mush.

Well, this salad of red cabbage, croutons and beans can even be served on a holiday table.

Ingredients:

• red cabbage – 200 g;
• red beans – 100 g;
• crackers – 30 g;
• pepper, seasonings, salt - to taste;
• mayonnaise – 50 g.

Cooking time: 10 min, number of servings: 1

Preparation

1. Wash the head of red cabbage well, let it dry a little, then cut off a piece of the required size, remove the top leaves from it and cut into small and not thick strips.

2. Place the cabbage in the bowl in which the salad will be prepared. Lightly mash the cabbage.

3. Red beans must first be soaked in water, preferably overnight. After this, if desired, remove the peeled husks from it and let it cook. Boil the beans until tender, cool and add to the cabbage.

4. Open a pack of any croutons and add to the salad. Crackers should be chosen with some kind of neutral flavor additive. You can also make them yourself by cutting the bread into thin small strips and drying it in the oven.

5. Season the salad with mayonnaise or sour cream. Another option for dressing this salad is natural unsweetened yogurt without additives.

“Summer” snacks can be prepared at any time of the year. The body is provided with the necessary vitamins. Salad with beans and cabbage is included in the diet menu, so those who want to lose weight or take care of their figure love to pamper themselves with this dish.

Simple recipe

Even a novice housewife can prepare such an appetizer for main courses or just as a separate dish.

We prepare the following products:

• shredded white cabbage – 0.3 kg;
• red beans – 0.2 kg;
• 1 fresh carrot;
• a bunch of green onions;
• a bunch of parsley;
• garlic – 3 cloves;
• olive or sunflower oil – a couple of tablespoons;
• table salt.

It will take about an hour to prepare, with the caveat that you will have to cook the beans.

Calorie content per 100 g will be only 89 kcal.

First you need to boil the red beans. To do this, pour it into a saucepan and pour water so that it is covered with water two fingers higher. After boiling, it is better to drain the water and add fresh and cold water. This way it will cook faster and will not be bitter. Next, as it boils, add water without stirring. After about 40 minutes the beans are ready.

At this time, in a large bowl, mix finely shredded cabbage and grated carrots. After adding a little salt, mash with your hands until the juice appears. Coarsely chop the onion and parsley, chop the garlic. Send everything to the vegetables.

When the beans are cooked, you need to pour the contents of the pan into a colander and let cool. Only then mix everything, adding oil.

Salad with cabbage, beans and croutons

This salad can be made with soft or hard breadcrumbs. If possible, make it yourself or buy it at the store. You can use any bread: rye, white.

Ingredients:

• cabbage (white, Beijing or Savoy) – 400 g;
• smoked sausage – 400 g;
• Dutch or Russian cheese – 300 g;
• canned red beans - 1 can;
• croutons with smoked meats – 2 packages;
• multi-colored bell pepper – 2 pcs.;
• large garlic – 5 cloves;
• sour cream or mayonnaise – 150 g.

It only takes about 20 minutes to please your guests.

The salad will turn out to be quite satisfying and will contain 254 kcal per 100 g.

Everything is very simple. Grind the cabbage on a shredder and crush it a little in a cup. We send sausage and pepper there, cut into thin strips. We grate the cheese on a coarse grater; you can do the same with garlic. Carefully drain all the juice from the beans into the sink and add to the rest of the ingredients along with the breadcrumbs.

Dressing the salad. If you want, let the dish sit so that the crackers soften a little. Garnish with fresh herbs. The smell is amazing.

Bean, fresh cabbage and chicken salad

Adding cooked chicken to the salad will make the dish more filling. But do not forget that poultry is a dietary meat, so you should not be afraid of very high calories. But for those on a diet, Korean carrots can be replaced with fresh ones, and mayonnaise with sour cream.

You will need:

• fresh cabbage – 0.4 kg;
• chicken breast – 0.3 kg;
• boiled beans of any kind - 0.25 kg;
• pickled onion – 1 pc.;
• ready-made Korean carrots – 0.25 kg
• mayonnaise - small pack.

If the beans are already cooked, it will take 30-40 minutes.

201 kcal is contained in 100 g of the finished dish.

We perform the following actions:

1. First, boil the beans. Use the white variety as it cooks faster;
2. In a separate saucepan, cook the brisket and cut into large pieces;
3. Let's prepare the marinade. To do this, add 2 tablespoons of vinegar essence to a glass of cold boiled water. Pour into a cup with chopped onion and let stand for 15 minutes. Drain the water;
4. Prepare cabbage using a shredder;
5. Mix all ingredients in a deep bowl, season with mayonnaise.

Place in a salad bowl in a heap.

Salad with red beans, tomatoes and Chinese cabbage

Chinese cabbage contains much more nutrients than regular white cabbage. This salad is prepared very quickly, and the aroma will fill the whole house.

Let's prepare:

• fresh Chinese cabbage – 200 g;
• red tomatoes - 2 medium-sized fruits;
• green cucumber – 1 pc.;
• beans in their own juice – 4 tbsp;
• mayonnaise sauce – 2 tbsp.
• salt.

So, there are 15 minutes left before serving.

Only 73 kcal per 100 g will be in the salad.

We cut the cucumbers and tomatoes into large cubes so that they do not become sour when dressing. Add shredded cabbage and beans. Add mayonnaise and salt. Mix all ingredients well. The salad is ready.

Salad of Chinese cabbage, canned beans and balyk

This high-calorie salad will appeal to those who love delicious food. Since you don’t need to cook anything, it won’t take much time to prepare dinner.

We buy:

• beans – 1 can;
• Chinese cabbage - a small head;
• chicken breast – 500 g;
• pork balyk – 200 g;
• fresh cucumber – 1 pc.;
• 2 pickled gherkins;
• mayonnaise – 3 tbsp;
• natural fresh yogurt – 2 tbsp;
• greenery;
• salt and allspice.

After 20 minutes, invite everyone to the table.

This salad will contain 430 kcal per 100 g.

In a hot frying pan with sunflower oil, quickly fry the brisket, cut into strips. Leave to cool.

Cut pickled gherkins and cucumber into medium-sized cubes. Chop the pork balyk and cabbage into strips with a sharp knife. Empty the can of beans from liquid.

Place all ingredients in a large bowl, add salt, pepper and season. Garnish with parsley, finely tearing the leaves with your hands.

Read how to make delicious, healthy candies from dried fruits.

The Chinese eggplant recipe is very tasty and unusual, try it!

Recipe for carp head soup, try cooking this dish according to our recipe.

Seaweed salad with beans

This is a “winter” version of a bean salad to recharge your body with healthy foods during the cold season.

We put it on the table:

• asparagus – 300 g;
• seaweed – 300 g;
• Chinese cabbage – 200 g;
• potatoes, boiled in their skins – 200 g;
• boiled carrots – 200 g;
• gherkins – 150 g;
• cranberries – 50 g;
• green onion - ½ bunch.

Refueling:

• refined lean oil – 2 tbsp;
• white wine vinegar – 1 tsp;
• table mustard – ½ tsp;
• raw yolk from one egg;
• a little salt.

It takes 20 minutes to prepare.

65 kcal per 100 g of this vegetarian salad.

Let's start cooking. Cut carrots and potatoes into cubes of the same size. Add finely chopped fresh cabbage.

Boil the green beans for no more than 5 minutes and add to the vegetables in a bowl. Now, to add piquancy to the dish, mix everything with chopped pickled gherkins, chopped herbs, frozen cranberries and seaweed.

To prepare a high-quality dressing, you need a mixer or blender. Whisk all ingredients except butter until salt dissolves. Only then pour in the olive oil in a thin stream without turning off the machine. The sauce should look like mayonnaise, but the taste is simply a masterpiece.

Add the dressing to the vegetables and stir. Salad ready.

To make the salad less calorie, you can replace mayonnaise with sour cream or yogurt.

To make cabbage easier to chew, many people boil it. In salads with fresh white cabbage, it is better to add dressing before serving so that there is not a lot of juice.

For spiciness in salads, you can finely chop half the chili pepper or add a teaspoon of soy sauce instead of salt.

If your family loves dishes with beans, then you can boil them in advance and store them in the refrigerator for 3 days, and in the freezer for 2 weeks. So, at any time, prepare something for your household without wasting a lot of time.

In order to boil white beans, first soak them in cold water for 3-4 hours, then drain the water, fill the beans with fresh water and cook over low heat for about 1 hour (cooking time largely depends on the type of beans, make sure that the beans not overcooked). At the end of cooking, add salt to the water and beans.

Finely chop the white cabbage, add a little salt and mash well with your hands.

Boil the eggs, add cold water and let cool. Peel and cut into small pieces. Cut fresh cucumber into small cubes. Add eggs and cucumber to the cabbage and beans salad.

Also add peeled, finely chopped onions, mayonnaise to the salad, salt and pepper everything.

Mix the salad thoroughly but gently.

Place a wonderful, tasty salad with beans and cabbage in a salad bowl, garnish with herbs and serve immediately. The salad should be prepared for one time only.

Enjoy your meal!

Salads with beans and cabbage are universal: they can be prepared both in summer and winter. This simple combination can be enriched with the vitamins of other vegetables or supplemented with the richness of root vegetables, nuts, seeds, meat, and so on. In general, everything your heart desires, since both ingredients are wonderfully “friendly” with almost all products. Find out more in interesting recipes for any occasion.

For bean salad with garlic you need:

• 150 grams of pineapple;
• 160 grams of beans;
• 250 grams of crab sticks;
• 160 grams of hard cheese;
• 210 grams of Chinese cabbage;
• 2 cloves of garlic;
• 30 grams of parmesan;
• 170 ml mayonnaise;
• Greenery;
• Spices.

Salad with red beans and cabbage:

1. The beans need to be cooked by first soaking them overnight. When the beans are cooked, drain the water.
2. Wash the leaves of Chinese cabbage, dry and cut into strips.
3. Crab sticks (you can also take crab meat) need to be removed from the packaging and cut into cubes.
4. Drain the liquid from the canned pineapple and cut the pulp into pieces. Do the same with fresh pineapple, but the taste will be less sweet, since the fruit was not in syrup. However, in this case, the beneficial components of the fruit are better preserved.
5. Hard cheese and Parmesan should be grated onto separate plates.
6. Wash the greens in water and chop.
7. Mix all products with mayonnaise. Add your favorite spices and garnish with herbs on top.

Tip: If you use white cabbage in this recipe, the salad will not be as tender. You can add a little syrup from canned pineapple and some spicy spices to mayonnaise, mix well and use as a regular dressing. It will turn out very spicy.

With an omelette

A very interesting option. The omelette can be added to taste, this will only give the dish an advantageous tenderness. It turns out both a snack for guests and a new menu for breakfast.

List of ingredients:

• 100 ml milk;
• 150 grams of white cabbage;
• 10 eggs;
• Sunflower oil;
• 100 grams of canned beans;
• Spices;
• 2 large carrots;
• 4 cloves of garlic;
• 60 grams of sour cream;
• 60 grams of mayonnaise.

Marinated bean salad:

1. Remove the first 2-3 leaves from the cabbage, wash the rest and finely chop.
2. Wash the carrots and peel the skins. Then grate, it will be interesting to use a special grater for vegetables in Korean.
3. Peel the garlic and pass the cloves through a press.
4. Drain the can of beans.
5. Mix carrots, cabbage and garlic together and add salt, mix further with your hands, mash the products together to release the juice.
6. Beat eggs with milk and salt, you can use a mixer to achieve a uniform consistency. Fry the omelette in sunflower oil. Then transfer to a plate and let it cool completely. Cut into strips.
7. Mix mayonnaise and sour cream, add your favorite spices. For added interest, you can add grainy mustard.
8. Stir carrots, cabbage, garlic and beans together with the dressing and let stand for 40 minutes in a cool place to soak.
9. Decorate the dish with omelette rolls on top, sprinkle with herbs when gelatinizing, and serve.

Important: if you accidentally took beans with tomato dressing, do not add them to the salad. Best served as an appetizer with this dish, which can be reminiscent of a really hearty European breakfast with beans. For complete authenticity, take a few more strips of bacon, which need to be fried in a pan without oil until crispy, and also serve separately.

Salads with beans and sauerkraut can be juicy and soft if you choose the right ingredients for them and know how to prepare them. It doesn't require much knowledge or time. By following our culinary instructions, you will get seaweed for every day from familiar and tasty products, and always with some twist. Bon appetit!

Calories: Not specified
Cooking time: Not specified

Red cabbage is not as common as white cabbage, but it is a very valuable product, enriched with minerals, amino acids and plant fiber. Red cabbage contains 4 times more vitamins A and C than regular cabbage. Particularly valuable are the substances it contains called anthocyanins. They affect brain function, reduce the risk of tumors, reduce the likelihood of bleeding, and improve metabolism. This salad is especially useful in the spring time of vitamin deficiencies. Red cabbage salad with beans can be made even in winter, because cabbage and carrots store well, and onions can be grown on your windowsill.
We also advise you to prepare another useful
To prepare red cabbage salad you will need:
- 1 b. canned beans;
- 1 tbsp. l. lime juice;
- 300-400 g. red cabbage;
- 2 carrots (raw);
- a bunch of green onions;
- 2-3 tbsp. l. sunflower oil;
- salt.

Step-by-step recipe with photos:

1. To prepare a red cabbage salad with beans, wash the cabbage, dry it, and remove the top leaves.




2. Chop it into small thin ribbons. It is better not to use the thick edges of the leaves and the stalk for making salad.




3. Place the cabbage in a bowl, sprinkle with salt (just a little), pour over the lime juice and rub with your hands (this will allow the cabbage juice to release, because red cabbage itself is a little dry). Peel, wash and grate the carrots either on a regular borage grater or on a Korean carrot grater. Carrots for a salad with beans and cabbage must be juicy and sweet.




4. Place the beans from the jar in a colander, rinse with tap water, let them drain well and transfer to a salad bowl. Beans can be either white or red, you just need to choose canned beans in their own juice.

5. Add chopped green onions or other greens that you have to the red cabbage salad (you can use frozen greens).




6. Season the salad with sunflower or olive oil, whichever is more to your taste.




7. Stir and leave to stand for a while. During this time, all the flavors will combine and juice will be released from fresh vegetables, which will enrich the taste of the salad.






8. When serving, a salad of red cabbage and canned beans can be sprinkled with additional herbs on top. A light, tasty and colorful vitamin salad is ready. But you shouldn’t make a lot of this salad for future use; fresh vegetables will quickly wither, the salad will become dry, not to mention the fact that the vegetables will lose most of the vitamins and nutrients they contain. So it’s better to cook it at once and eat it all at once.




You can also easily and quickly prepare