The benefits of white cabbage are incredibly great. In addition, this vegetable is available at any time of the year, so you can prepare salads with it every day. Summer dishes are characterized by the addition of tomatoes, cucumbers and sweet peppers. The salvation of winter is peas, which add a special flavor to any cabbage salad. Particularly impressive is the cabbage and pea salad, in which it is combined with vegetables.

Cabbage and green pea salad recipe

A cabbage and pea salad with the addition of chicken eggs and pickled cucumbers turns out incredibly tender. A pleasant spicy hint makes something incredible; a real miracle comes out of an ordinary vegetable salad. Such a rich result was obviously not expected, because all the components are accessible and simple.

For cabbage and pea salad you will need:

• 250 gr. white cabbage;
• 150 gr. canned peas;
• 30 gr. green onions;
• 150 gr. pickled cucumbers;
• 4 large eggs;
• 30 gr. dill;
• 120 gr. mayonnaise;
• 1/4 tsp. salt.

Salad with cabbage and peas and egg:

1. The cabbage must be washed and then chopped into thin strips.
2. Place the eggs in a saucepan, add water and boil for no less than ten and no more than twelve minutes. After this time period, the hot water is drained, and ice is poured in and cooled in it. Then they are cleaned and cut into small cubes with a knife.
3. The cucumbers are washed, the ends are cut off and then cut.
4. The marinade is decanted from the peas and placed in a container with cabbage and other products prepared for this moment.
5. The greens are washed and finely chopped on a board and poured there.
6. Season the salad with cabbage, peas, and egg with mayonnaise and mix.

Important! The cabbage must be chopped as finely as possible. The thinner the strips are, the more juice this vegetable will release. Accordingly, the dish will turn out more tender and tasty.

Salad with cabbage and green peas

The advantages of this dish are its incredible simplicity and speed of preparation. This is simply an ideal option when you want to complement your regular breakfast or dinner with a fresh salad, but there is no time for lengthy preparations in the kitchen. In just a few minutes you can create a simple and delicious dish.

For salad with cabbage and peas you need:

• 300 gr. young white cabbage;
• 300 gr. canned peas;
• 3 large cucumbers;
• 20 gr. dill;
• 20 gr. green onions;
• 1/4 tsp. salt;
• 100 gr. sour cream.

Cabbage salad with peas recipe:

1. The cabbage is washed and cut as thinly as possible. After such simple grinding, it is poured into a bowl, sprinkled with salt and kneaded with hands so that in the end there is quite a lot of juice.
2. After washing, the cucumbers are peeled and also cut into strips, but in this case they should not be too thin. Pour them into the same bowl.
3. Open the jar of peas and pour all the contents into a colander to drain all the liquid. Only after this is it added to other products.
4. Onions and dill are washed and chopped, added to cabbage salad with green peas.
5. Pour sour cream over everything and mix.

Read also: Five-minute salad recipe

Advice! Instead of sour cream, you can use any vegetable oil as a dressing.

Important! Such salads should be served immediately after preparation. After a while, the dish will no longer have amazing freshness, and the dressing will simply drain off.

Cabbage and pea salad with butter

This amazing salad is perfect for the winter table. All the vegetables that are used in it are not only affordable, but also healthy. Accordingly, the dish turns out not only fresh and tasty, but is also a real vitamin “bomb”. It's incredibly easy to prepare. This process takes literally minutes – and this is without exaggeration. None of the ingredients need to be boiled. Everything just gets crushed.

For a salad with peas and cabbage you need:

• 400 gr. white cabbage;
• 1 large carrot;
• 1 onion head;
• 300 gr. peas;
• 1/4 tsp. salt;
• 1/2 tsp. Sahara;
• 30 gr. vegetable oil;
• 10 gr. vinegar 9%.

Cabbage and green pea salad:

1. First, wash the cabbage from dirt and dust. Once washed, it is chopped into very thin strips and placed in a salad bowl.
2. Using a brush, wash the carrots, immediately peel them, grate them on a fairly coarse grater, and add them to the cabbage.
3. Peel the onions immediately. Use a knife to chop it into thin quarter rings and add it to other products.
4. Add a little salt and sugar, crush all the vegetables with your hands. Due to this, they will become more tender and much softer, and will release more juice.
5. Open the jar of peas and carefully strain the brine. Add to salad bowl.
6. Vinegar and oil are also poured in and mixed.

Advice: you shouldn’t skimp on carrots. The more it is, the juicier, brighter and richer the finished dish will be.

Salad with green peas and cabbage

Due to the fact that sausage made from minced meat is used in this recipe, the dish turns out to be quite satisfying and nutritious. With its help, it is quite possible to satisfy your hunger and at the same time get a huge amount of vitamins, which are often lacking in the body, especially in winter. It would hardly be possible to call this dish light and tender. This is an incredibly piquant, slightly spicy and unique creation that can become the brightest on the table, not only on a weekday, but also on a holiday.

For the cabbage and pea salad you need:

• 300 gr. white cabbage;
• 200 gr. minced meat sausages;
• 120 gr. sour cream;
• 1 large carrot;
• 1 celery root;
• 40 gr. canned peas;
• 15 gr. vegetable oil;
• 15 gr. horseradish;
• 10 gr. vinegar 9%;
• 1 tsp. Sahara;
• 30 gr. basilica;
• 40 gr. spinach;
• 1/2 tsp. salt.

Cabbage and pea salad:

1. First of all, wash and cut the cabbage very thinly.
2. Wash the celery root and carrots with a brush, peel them with a knife and only then grate them.
3. The sausage is cut into cubes.
4. After preparation, everything is poured into one dish.
5. Transfer the peas from the jar into a colander and after the brine has drained, place them in the salad.
6. Add horseradish grated on the smallest grater.
7. Pour vinegar and oil into the products, add sugar and salt, and mix.
8. Of course, add sour cream and mix again.
9. Wash the basil and spinach, dry them and decorate the prepared salad with them.

Read also: Recipes for winter green tomato salads with garlic

Advice: if desired, instead of basil and spinach, you can use more familiar greens for decoration - dill and parsley, but it is the design proposed in the recipe that makes the dish extravagant and incredibly presentable.

Cabbage and pea salad with mayonnaise

There are an incredibly large number of cold appetizers in which it is customary to use sausage. But it is worth highlighting this amazing dish, in which this product is incredibly harmoniously combined with cabbage. Possessing valuable nutritional and vitamin qualities, this is a fairly light salad that will satisfy your hunger and will not affect your figure in any way. A harmless, and even, on the contrary, healthy creation, even children will definitely like it, especially thanks to the participation of sausage.

For pea and cabbage salad you need:

• 300 gr. white cabbage;
• 1 large carrot;
• 250 gr. canned peas;
• 200 gr. sausages (smoked or boiled if desired);
• 3 large eggs;
• 130 gr. mayonnaise or sour cream;
• 1/4 tsp. salt.

Prepare cabbage and pea salad:

1. The cabbage is immediately washed and then chopped into very thin strips, placed in a suitable deep container, added with salt and kneaded so that it becomes softer and releases a little juice.
2. Wash the carrots with a brush, peel them with a vegetable peeler and then grate them on a medium grater.
3. The eggs are placed in a saucepan filled with water and set to boil. This process should take about twelve minutes. After they have expired, the boiling water is drained, and the eggs are filled with as cold water as possible, and cooled in it. Afterwards they are cleaned and cut into tiny cubes.
4. The sausage is freed from the film and placed on a board; using a knife, it is cut in the same way as eggs.
5. The peas are removed from the existing marinade and poured into a container with the cabbage, which by this time has already released its juice.
6. Other products that have been prepared are also poured there.
7. Pour in sour cream or mayonnaise (depending on what was preferred) and add just a little salt (cabbage is already a little salty).
8. Now everything is mixed with a spoon and the salad is considered ready.

Advice: to get more benefit from the dish, it is advisable to give preference to sour cream, or modernize the recipe and use yogurt as a dressing, but only natural one and without any additives. You can not use sausage at all, but instead add boiled chicken, which is much healthier.

Cabbage is a simple, absolutely inexpensive product that is used everywhere in cooking. It is added to both first and second courses. But special attention should definitely be paid to salads in which it is used fresh, and accordingly it retains all the beneficial substances for which it is so famous. It is worth noting that such light snacks have incredible taste. The dish is bursting with freshness and summer sunny notes, the lack of which is especially acute during winter cold and snowstorms. So why not add such joy to an ordinary gray day, especially since it will take literally a few minutes to prepare.

In addition to the familiar white cabbage, there are other varieties of cabbage, from which you will like salads. For example, red cabbage salad with corn or red cabbage with mayonnaise.

Read also: Classic sunflower salad recipe with photos step by step

Spring has arrived, ushering in the season of fresh vegetables and aromatic herbs, so I propose to prepare an incredibly delicious salad with cabbage and green peas. No special ingredients are required to create it: all the products are in the refrigerator of every housewife. Preparing a vegetable salad with eggs and peas does not take much time: a maximum of 15 minutes. A very beautiful cabbage dish will decorate any (even holiday) table. This tender and aromatic vegetable salad will not leave anyone indifferent: I recommend preparing it immediately.

Ingredients:

• 300 grams of white cabbage;
• three chicken eggs;
• 100 grams of canned green peas;
• 150 grams of fresh cucumbers (about 1 medium-sized cucumber);
• 1 bunch of greens (onion, dill or parsley);
• 2 tablespoons of mayonnaise (can be replaced with sour cream or vegetable oil);
• salt - to taste.

For decoration:

• • fresh herbs;
  • one tomato.

Insanely delicious salad with cabbage and green peas. Step by step recipe

• • 1. Finely chop fresh white cabbage with a knife (you can use a special grater or shredder).
    2. Advice. To make the cabbage in the salad juicier and softer, you need to add a little salt to the shredded cabbage and mash it with your hands until the juice releases.
    3. Wash the fresh cucumber and cut into thin (short) strips.
    4. I finely chop fresh herbs (I use both green onions and dill together) with a knife.
    5. Advice. To prepare the salad, you can use any greens of your choice.
    6. Peel hard-boiled and cooled chicken eggs and cut into medium-sized cubes.
    7. Drain liquid from canned green peas.
    8. In a deep bowl, combine all the ingredients: put cabbage, fresh cucumbers, green peas, chopped eggs and herbs.
    9. Season the cabbage salad with mayonnaise, mix thoroughly and taste. If necessary, add salt (you can season with ground black pepper).
    10. Advice. To dress vegetable salad, you can use sour cream and vegetable oil. And also on our website “Very Tasty” there are excellent recipes for various salad dressings: try it, choose.
    11. Place a ring from a springform pan on a serving dish (mine is 16 centimeters in diameter).
    12. Place the cabbage and green pea salad into the mold, pressing down with a spoon.
    13. Remove the ring, decorate the vegetable salad with herbs and slices of fresh tomatoes.

We serve a light and tender salad of cabbage and eggs on the table as an independent dish or as a side dish. It is especially tasty with mashed potatoes, and also goes well with meat. On my YouTube channel and on the “Very Tasty” website you can see other wonderful recipes for simple dishes.

While the vegetable season is in full swing, you should try to saturate your body with vitamins. The best and healthiest vegetable dishes, of course, are salads. The cabbage salad with cucumber and green peas that I offer is budget-friendly. A recipe with a photo will help you prepare it.
If you have a summer house, then it means you can experiment endlessly with a set of ingredients. This vegetable salad can be seasoned not only with oil, but also with mayonnaise. Treat your loved ones to this dish. Success guaranteed!

– fresh white cabbage – 300 g, – canned green peas – 200 g, – fresh cucumber – 1 pc., – parsley (greens) – 0.5 bunches, – dill (greens) – 0.5 bunches, – onions – 1 pc., - refined sunflower oil - 3 tbsp. l., - granulated sugar - 0.5 tbsp. l., - apple cider vinegar - 0.5 tbsp. l., - salt - to taste.

Read also: Blue cabbage salad recipes with photos

Preparation:

To prepare the “Freshness” vegetable salad, you need to take fresh white cabbage, fresh cucumber, onion, canned green peas, dill and parsley, refined sunflower oil, sugar, apple cider vinegar and salt.
Chop the cabbage into thin strips, lightly salt and rub with your hands.
Wash the cucumber, cut lengthwise into 4 parts, and then finely chop each quarter crosswise.
Wash the dill and parsley in running water, dry and chop very finely.

Peel and chop the onion.

Pour boiling water over the onion and leave for 10 minutes, then drain the liquid and cool the onion.

Combine cabbage, cucumber, peas strained from the filling, onions and herbs, sprinkle with vinegar, sprinkle with sugar, salt to taste and season with oil.

Stir the salad well to evenly distribute the ingredients.

When serving, garnish the salad of cabbage, fresh cucumber and green peas with herbs.

Also try making it for dinner.

salad of cabbage, cucumbers, carrots and horseradish

Salad with peas and cabbage is a light snack dish with an unusual taste that will not only add a whole bunch of vitamins to the family menu, but also diversify it in the winter season. This salad is prepared quickly and quite simply, from ordinary vegetables that are always on hand.

If you don’t know what new thing to please your family for lunch or dinner, try this salad. The presence of vegetables of various colors gives this dish a festive, elegant look, so this appetizer is perfect for a festive feast.

By the way, for those who adhere to vegetarian cuisine, this recipe is a wonderful opportunity to try a new dish.

Salad with peas and cabbage: how to cook

We clean the cabbage from the top coarse and spoiled leaves, chop it into thin long strips and transfer it to a convenient bowl.

You should not chop very finely or coarsely; the cabbage strips should be uniform and neat.

Clue. To make the salad tasty, you need to choose the right cabbage. It should be dense, without softness or other defects, have a pleasant sweetish taste, and its stalk should be milky in color. These cabbage heads are great for preparing all kinds of salads.

Open the can of canned peas, drain the liquid, and rinse the peas themselves under running water, then dry and add to the prepared cabbage.

Clue. Instead of canned peas, you can use frozen peas or fresh milk-ripe ones. Don't be afraid to experiment.

We remove the husk from the onion and cut it into thin half rings or rings, depending on its size.

On a note. To prevent the onion from becoming bitter in the salad, which is very common, before adding it to the dish, you need to pour boiling water over the onion rings and immediately cool under running cool water.

Peel the carrots and grate them on a coarse grater, add them to the rest of the ingredients. Peel a couple of cloves of garlic (optional), finely chop or pass through a press and combine with other vegetables.

Recommendation. Instead of sunflower oil, you can use olive oil. The main thing is not to overdo it with its addition; its presence should only be slightly captured. Only in this case the salad will turn out light, not heavy, and the vegetables will not float in an excess amount of oily liquid.

Salt to taste, add oil, mix carefully, being careful not to damage all vegetable components. A salad made from cabbage with the addition of peas and other vegetables is ready.

Read also: Pineapple salad recipes

Before serving, transfer it to a beautiful salad bowl, decorate with herbs and treat your family and guests to a new culinary masterpiece.

For a birthday For every day For a holiday table

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In the winter season, it is not a problem to buy any vegetables in a large supermarket, but the taste of the same tomatoes or cucumbers, for example, is very different from the seasonal harvest. Therefore, for salads it is better to choose vegetables that can be stored for a long time without losing their taste and benefits. I suggest preparing a winter salad with red cabbage and green peas, which is perfect for a family lunch or dinner.

Total cooking time – 0 hours 20 minutes
Active cooking time – 0 hours 20 minutes
Cost - very economical
Calorie content per 100 g - 75 kcal
Number of servings – 4 servings

How to make a salad with red cabbage and green peas

Ingredients:

Red cabbage - 400 g

Green peas - 340 g canned Onion - 1 pc. Parsley - 6 sprig(s) Salt - to taste Black pepper - ground to taste Lemon juice - 1.5 tbsp. Sugar - 2 pinch(s) Sunflower oil - 3 tbsp.

Preparation:

To prepare this salad with red cabbage and green peas you will need red cabbage, onions, parsley, canned peas, salt, ground pepper, lemon juice, sugar, sunflower oil.

Spring has arrived, ushering in the season of fresh vegetables and aromatic herbs, so I propose to prepare an incredibly delicious salad with cabbage and green peas. No special ingredients are required to create it: all the products are in the refrigerator of every housewife. Preparing a vegetable salad with eggs and peas does not take much time: a maximum of 15 minutes. A very beautiful cabbage dish will decorate any (even holiday) table. This tender and aromatic vegetable salad will not leave anyone indifferent: I recommend preparing it immediately.

Ingredients:

• 300 grams of white cabbage;
• three chicken eggs;
• 100 grams of canned green peas;
• 150 grams of fresh cucumbers (about 1 medium-sized cucumber);
• 1 bunch of greens (onion, dill or parsley);
• 2 tablespoons of mayonnaise (can be replaced with sour cream or vegetable oil);
• salt - to taste.

For decoration:

• • fresh herbs;
  • one tomato.

Insanely delicious salad with cabbage and green peas. Step by step recipe

• • 1. Finely chop fresh white cabbage with a knife (you can use a special grater or shredder).
    2. Advice. To make the cabbage in the salad juicier and softer, you need to add a little salt to the shredded cabbage and mash it with your hands until the juice releases.
    3. Wash the fresh cucumber and cut into thin (short) strips.
    4. I finely chop fresh herbs (I use both green onions and dill together) with a knife.
    5. Advice. To prepare the salad, you can use any greens of your choice.
    6. Peel hard-boiled and cooled chicken eggs and cut into medium-sized cubes.
    7. Drain liquid from canned green peas.
    8. In a deep bowl, combine all the ingredients: put cabbage, fresh cucumbers, green peas, chopped eggs and herbs.
    9. Season the cabbage salad with mayonnaise, mix thoroughly and taste. If necessary, add salt (you can season with ground black pepper).
    10. Advice. To dress vegetable salad, you can use sour cream and vegetable oil. And also on our website “Very Tasty” there are excellent recipes for various salad dressings: try it, choose.
    11. Place a ring from a springform pan on a serving dish (mine is 16 centimeters in diameter).
    12. Place the cabbage and green pea salad into the mold, pressing down with a spoon.
    13. Remove the ring, decorate the vegetable salad with herbs and slices of fresh tomatoes.

We serve a light and tender salad of cabbage and eggs on the table as an independent dish or as a side dish. It is especially tasty with mashed potatoes, and also goes well with meat. On my YouTube channel and on the “Very Tasty” website you can see other wonderful recipes for simple dishes.

I really like to cook this wonderful cabbage salad with green peas in the winter, when there are not so many fresh vegetables, but I really want to diversify my menu. This salad goes well with any main dish, be it meat, fish or vegetables. Pay attention to the cabbage you use in your preparation. It is desirable that it be white, juicy, sweet and crispy. In this case, you will get a simply wonderful, tasty and, one might say, vitamin-packed vegetable salad. It is prepared very simply, quickly, without any hassle or difficulty.

Ingredients:

• 1/2 fork cabbage
• 1 onion
• 1 cup green peas (can be frozen)
• salt, pepper to taste
• mayonnaise 3 - 4 tablespoons

Cooking method

Chop the cabbage thinly, add a little salt and mash well with your hands until the juice releases. Add onion, cut into half rings, green peas (if you are using fresh frozen ones, they must be completely defrosted before cooking) and pepper. Season with mayonnaise and mix well. Remember that vegetable salads of this type, and especially those with mayonnaise dressing, do not really like long-term storage, so prepare this cabbage salad immediately before serving. Bon appetit.

Today, friends, let’s prepare a fresh cabbage salad with green peas. I assure you, this dish will not ruin your figure. Moreover, it is very useful. It contains protein and beneficial vitamins for your body. You can use fresh cabbage salad with green peas as an additional dish for meat. If you want, cook it for dinner. I recommend it, be sure to try it.

INGREDIENTS

To prepare this salad you will need the following:

• Cabbage - One kilogram;
• Fresh cucumber - One piece;
• Green peas - Two cups;
• Green onion - One bunch;
• Apple cider vinegar - Two tbsp. spoons;
• Olive oil - 4 tbsp. spoons;
• White vinegar - 2 tbsp. spoons;
• Pepper and salt - To your taste.

COOKING

1. So let's get started! First, let's take and wash the vegetables.
2. Then we take and cut up the cabbage. We remove everything unnecessary and chop it finely.
3. Next, chop the green onion.
4. Cut the cucumber into thin half rings.
5. Now take a large bowl and put the chopped vegetables into it.
6. Then add green peas.
7. After this, season the salad with olive oil, white and apple cider vinegar.
8. Pepper and salt, but do not stir. We do this before serving, because otherwise the vegetables will give off a lot of juice, and we don’t need this. In general, that's all.

Watch the video below for another simple coleslaw recipe.

Many different culinary masterpieces are prepared from cabbage. It is stewed, fried, boiled and added to salad. This is a low-calorie vegetable with a high content of beneficial microelements that allow the body to remain healthy. If you add legumes, a source of vegetable protein, to a salad of crispy leaves, you will get a tasty, healthy dish for every day and for the holiday table.

Salad recipes with cabbage and peas

There are many types of vegetable and meat salads with the addition of legumes. Their advantages are the availability of ingredients and ease of preparation. This salad is suitable for people who watch their weight and love to eat delicious food. Chefs recommend using vegetable oil, lemon juice, and mayonnaise as a dressing. As for spices, limit yourself to one spice or do not add them at all.

Salad with fresh cabbage and green peas

• Time: 15 minutes.
• Number of servings: 6 servings.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Salad with cabbage and peas is very healthy. Its ingredients contain many valuable substances. 50 grams of parsley contains a daily dose of vitamin C. Bell peppers contain a lot of vitamin P, which helps ascorbic acid be absorbed. Add lemon, tomato and onion to the dish, rich in vitamins B, E, potassium, calcium, phosphorus. Such food will support the body during viral infections.

Ingredients:

• fresh cabbage – 200 g;
• tomato – 1 pc.;
• yellow bell pepper – 2 pcs.;
• onion – 1 pc.;
• lemon – 0.5 pcs.;
• parsley - a small bunch;
• sea ​​salt - to taste;
• olive oil – 3 tbsp. spoons.

Cooking method:

1. Wash the vegetables.
2. Cut the head of cabbage into strips, cut the onion, sweet pepper and tomato into cubes.
3. Drain the liquid from the legumes and add them to the vegetables.
4. Salt everything, season with oil and lemon juice.
5. Decorate with greens.

From sauerkraut, green peas and potatoes

• Time: 25 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 90 kcal/100 g.
• Cuisine: European.
• Difficulty: easy.

To make your cabbage salad hearty, add boiled potatoes to it. It plays an important role in filling the body with vitamins and minerals. Potatoes owe their nutritional value to starch, which, when it enters the intestines, is converted into glucose. Garlic and dill will add piquancy, carrots will make the dish brighter and more appetizing in appearance.

Ingredients:

• sauerkraut – 200 g;
• potatoes – 1-2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• dill - a small bunch;
• garlic – 1-2 cloves;
• salt - to taste;
• ground black pepper - to taste;

Cooking method:

1. Boil the potatoes and carrots, remove the peels and chop into cubes.
2. Drain the liquid from the legumes, add it to the chopped vegetables along with the sauerkraut.
3. Salt, pepper, season with oil.
4. Before serving, sprinkle the dish with chopped dill and garlic.

Sausage

• Time: 15 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 110 kcal/100 g.
• Purpose: lunch, dinner, snack.
• Cuisine: European.
• Difficulty: easy.

It is difficult to buy good boiled sausage today: the choice of products in supermarkets is very large. For salad, choose proven varieties of sausage with low fat content, which are easy to digest. By adding fresh cucumber, onion and parsley to the dish, you will get a nutritious cabbage salad with sausage and peas, which is suitable for children and the elderly.

Ingredients:

• fresh cabbage – 200 g;
• canned green peas – 200 g;
• boiled sausage – 200 g;
• fresh cucumber – 1 pc.;
• onion – 1 pc.;
• parsley - a small bunch;
• vegetable oil of your choice - for dressing;
• salt - to taste.

Cooking method:

1. Chop the head of cabbage into thin strips.
2. Chop the sausage and onion into cubes, and the cucumber into half rings.
3. Remove all the peas from the jar, drain the liquid, and add the product to the other ingredients.
4. Season the resulting dish with salt, oil, and garnish with herbs.

With mayonnaise

• Time: 15 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 220 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Mayonnaise, consisting of vegetable oil, eggs, vinegar, and other ingredients, goes well with meat and legumes. This white sauce will add nutrition to a mix of vegetables and peas, mushrooms and eggs. If you use oyster mushrooms in the dish, chop them finely and fry well over medium heat (25 minutes) until all the liquid released by the mushrooms has evaporated.

Ingredients:

• fresh cabbage – 200 g;
• pickled green peas – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• mushrooms (oyster mushrooms or champignons) – 200 g;
• eggs – 3 pcs.;
• parsley, dill - a small bunch;
• mayonnaise - for dressing;
• vegetable oil – 3 tbsp. spoons (for frying mushrooms);
• salt - to taste.

Cooking method:

1. Cut the mushrooms and fry in oil.
2. Boil carrots and eggs, chop into cubes.
3. Cut the head of cabbage into strips.
4. Drain the liquid from the beans.
5. Mix all ingredients, add salt and season with mayonnaise.
6. Sprinkle the dish with herbs.

With Chinese cabbage and green peas

• Time: 15 minutes.
• Number of servings: 6 servings.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Peking cabbage differs from white cabbage in its oblong shape, delicate soft leaves, and it contains 2 times more protein. A small amount of fiber and the ability to retain vitamins and taste for a long time make the product valuable for people who care about their health. A dish with this vegetable turns out tender, but less crunchy. Basil greens will give it a special piquancy. If you don't like mayonnaise, season the dish with low-fat sour cream.

Ingredients:

• Chinese cabbage – 200 g;
• canned green peas – 200 g;
• bacon – 150 g;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• basil - a small bunch;
• sour cream – 2 tbsp. spoons;
• salt - to taste.

Cooking method:

1. Cut the Beijing cabbage into strips.
2. Drain the marinade from the beans.
3. Chop bacon and bell pepper into small cubes.
4. Tear the basil with your hands.
5. Mix all ingredients, salt, season with sour cream.

Made with cauliflower, peas and nuts

• Time: 15 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 140 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

If you want to surprise your guests or loved ones with a new and interesting recipe, add a handful of walnuts to the salad with cabbage and green peas. This product is high in calories, but very healthy. Walnut kernels contain everything a person needs for life: proteins, fats, microelements, vitamins. A dressing made from honey, vinegar and vegetable oil will give the dish an original taste.

Ingredients:

• cauliflower – 200 g;
• canned green peas – 200 g;
• walnuts – 100 g;
• onion – 1 pc.;
• honey – 2 teaspoons;
• vinegar – 1 teaspoon;
• vegetable oil - for dressing;
• salt - to taste.

Cooking method:

1. Divide the head of cabbage into inflorescences and cook for 5 minutes.
2. Drain all liquid from beans.
3. Fry the nuts in a frying pan and chop.
4. Cut the onion into small cubes.
5. Combine the ingredients, season with honey, vinegar, oil.

From savoy cabbage, peas and carrots

• Time: 15 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

If you compare the Savoy version of the vegetable with the white cabbage version in the photo, you will see the differences. The first vegetable has a rich green color and a pimpled surface of the leaves. Its taste is somewhat more pleasant than that of an ordinary white head of cabbage. Savoy cabbage contains more protein and less fiber; it is useful for diabetics, but is prohibited for pancreatitis and thyroid diseases. Prepare a delicious cabbage and pea salad with mayonnaise according to the recipe below to diversify your diet.

Ingredients:

• Savoy head of cabbage – 200 g;
• canned green peas – 200 g;
• carrots – 1 pc.;
• apple – 1 pc.;
• onion – 1 pc.;
• mayonnaise - for dressing;
• salt - to taste.

Cooking method:

1. Cut the head of cabbage into squares, grate the carrots, and dice the apple and onion.
2. Drain the liquid from the beans and add the product to the remaining ingredients.
3. Salt the mixture and season with mayonnaise.

Salad Karelia

• Time: 15 minutes.
• Number of servings: 6 servings.
• Calorie content of the dish: 100 kcal/100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

Karelia salad has several types; it is prepared with the addition of cucumbers or spices, such as curry. The refreshing taste of crispy cabbage leaves and the aroma of smoked sausage remain unchanged. These ingredients work well together. Study the recipe below to understand how to prepare a salad with cabbage and Karelia peas with the addition of boiled eggs and ground black pepper.

Ingredients:

• fresh cabbage – 200 g;
• canned peas – 200 g;
• eggs – 2 pcs.;
• smoked sausage – 200 g;
• ground black pepper - to taste;
• salt - to taste;
• mayonnaise - for dressing.

Cooking method:

1. Cut the head of cabbage and sausage into strips.
2. Add the beans, after draining the liquid.
3. Boil the eggs and grate them.
4. Mix all ingredients, salt, pepper, season with mayonnaise.

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