Externally, red cabbage is similar to its white cabbage relative, but they differ not only in color. The vegetable crop, painted in bright colors (from red and burgundy to lilac, purple, blue), has a unique taste. Purple cabbage salad is unusual, healthy, aesthetically pleasing – a real gourmet’s dream!

How to make red cabbage salad

Dishes made from such cabbage turn out bright and elegant, just like in the photo in a magazine. This vegetable is created for use in its raw form; it is simply a storehouse of vitamins, micro- and macroelements, and essential oils. Housewives know how to prepare red cabbage salad to highlight its taste. It needs thin cutting, the colored leaves are tougher than the green ones of its white cabbage relative. There are many products that can be combined with this vegetable crop. The success of cooking depends on your ingenuity and desire to experiment.

Red cabbage salad - recipe

Red cabbage (red-headed) harmonizes with all kinds of summer vegetables and herbs. It looks great both in simple salads, including 3-5 components, and in complex, hearty ones, with the addition of meat, eggs, and sausages. Find your recipe for red cabbage salad, enjoy its exquisite taste, and be charged with its energy, which gives youth and health. Cabbage will delight you all year round, because it keeps well and can be canned.

For the winter

Whether you need prepared red cabbage for the winter is up to you to decide. It is stored so well that it will not be difficult to buy fresh fork even at the beginning of spring. But if you need to process part of the autumn harvest from your summer cottage, do not hesitate, such vegetable preparation will diversify the winter menu and will delight your family. Vinegar is used as a preservative in this recipe, so the cabbage straws are crispy and marinated.

Ingredients:

• red-headed cabbage – about 4 kg;
• bay leaf – 8 pcs.;
• garlic – 5-7 cloves;
• black peppercorns – 12 pcs.;
• allspice peas – 12 pcs.;
• dry clove buds – 12 pcs.;
• well or spring water – 1 l;
• salt – 2 tbsp. l. (without slide);
• sugar – 3 tbsp. l.;
• vinegar 9% – 4 tbsp. l.

Cooking method:

1. Cut each fork into thin and long strips. Properly chopped cabbage does not have to be crushed by hand.
2. Chop the garlic. It is better to cut it into slices than to crush it.
3. Fill four liter jars (sterile and dry) tightly with cabbage pieces. Don't forget to put spices on the bottom.
4. Bring water to a boil. Add salt and sugar to it.
5. Pour in the vinegar and immediately pour the marinade into the jars.
6. For winter storage, sterilize jars in a pan of boiling water for about 15 minutes. Seal with iron sealed lids.

With mayonnaise

Pickled cabbage is tasty, but fresh cabbage is not inferior to it in taste, and surpasses it in benefits. Red cabbage salad with mayonnaise can be considered a classic. It is customary to include various vegetables in it. Traditionally, onions or green onions, radishes, carrots, green beans, bell peppers, garlic, root and leaf parsley, and celery are added. Vegetables can be combined in any combination, it all depends on their availability and your preferences. In this recipe, onions, carrots, and garlic are adjacent to the main vegetable.

Ingredients:

• red cabbage – 500 g;
• onion – 1 pc.;
• carrots – 1 pc. (small);
• garlic – 3 cloves;
• lemon juice – 1 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• salt, pepper to taste.

Cooking method:

1. Cut vegetables (except garlic) into thin strips. For carrots, you can use a grater.
2. Salt the cabbage and mash it a little.
3. Mix all the vegetables, add carefully chopped garlic.
4. Season the dish with mayonnaise and pepper if necessary.

With corn

This section provides an easy and tasty recipe for a dish that can decorate a holiday table. Red cabbage salad with corn looks very elegant and is always very popular among guests. Still would! Purple cabbage, orange carrots, yellow corn, greens, egg whites - a combination for a joyful mood and a color photo. And it adds vitamins, so necessary in the cold winter.

Ingredients:

• red cabbage – 600 g;
• canned corn – 150 g;
• chicken egg – 2 pcs.;
• carrots – 1 pc. (small);
• greens (dill, parsley) – 1 bunch;
• mayonnaise – 100-150 g;
• salt to taste.

Cooking method:

1. Chop the cabbage into thin strips. If it’s a little tough, remember to add salt first.
2. Boil the eggs hard, cut into pieces.
3. Grind the carrots using a coarse grater.
4. Chop the greens finely.
5. Mix all ingredients in one bowl, season with mayonnaise.

Simple salad

A quick, whipped up blue cabbage salad can be a great addition to a protein-packed meal. If you are on a diet and taking care of your figure, this dish is for you! A minimum of calories and a maximum of vitamins for beauty and health - that’s what a simple red cabbage salad means. It's only three ingredients, or four if you want to add walnuts.

Ingredients:

• blue onion – 1 pc.;
• vegetable oil (preferably olive) – 3 tbsp. l.;
• lemon juice, walnuts - optional;
• salt - to taste.

Cooking method:

1. Chop the vegetables thinly and add salt.
2. If desired, add a spoonful of lemon juice.
3. It would be nice to add a couple of crushed walnuts if you like that combination.
4. Top up with vegetable oil and enjoy!

With apples

Experienced housewives know many recipes on how to prepare a delicious vitamin-rich cabbage salad with apples. The recipe is somewhat unusual in its combination of products, but it is definitely worth trying: in it, cabbage and apple pieces are successfully combined with slices of fresh tomatoes. A very appropriate name for this dish is “Sweet Autumn”. Don’t try to cook it with greenhouse tomatoes that taste like cotton wool: the secret of the recipe is to use lettuce, sweet, juicy tomatoes that have ripened in the garden in the open ground.

Ingredients:

• red cabbage – 500 g;
• sweet and sour apples – 1-2 pcs.;
• tomatoes – 1-2 pcs.;
• onion – 1 pc.;
• lemon juice – 1 tbsp. l.;
• mayonnaise, salt, sugar, vinegar - to taste.

Cooking method:

1. Shred the cabbage thinly, add salt and season with mayonnaise. Let it sit for about 30 minutes.
2. Peel the apples, chop them on a coarse grater, mix with lemon juice to prevent them from rusting.
3. Cut the onion into half rings and the tomatoes into thin slices.
4. Mix all ingredients, add salt, sugar, vinegar to taste.

With carrots

To show the amazing variety of snacks from this vegetable crop, an unusual, almost exotic salad of colorful vegetables will be described here. The dressing for it is made with the addition of grapefruit juice, and the citrus pulp is cut into the dish itself. The snack has an original aroma, low calorie content, and incredible vitamin content. The dish is a godsend for fighting the winter blues. Replace the grapefruit with orange slices and you'll get a different flavor profile.

Ingredients:

• red cabbage – 300 g;
• carrots – 100 g;
• grapefruit – 1 pc.;
• celery greens - a small bunch;
• red wine vinegar – 30 ml;
• olive oil – 50 ml;
• salt, pepper to taste.

Cooking method:

1. Chop vegetables with a knife or grater. Finely chop the celery.
2. For the dressing, mix vinegar, oil and grapefruit juice squeezed from half the fruit.
3. Pour the dressing into the vegetable mixture. Let sit in a cool place for 30 minutes or longer.
4. Before serving, mix the salad, add three slices of grapefruit, peeled and chopped.

With pepper

To make a healthy breakfast, you can’t do without fresh vegetables. Red cabbage and bell peppers are the perfect way to start the day! In the proposed dish, the tone is set by sweet pepper, radish, apple, and ground coriander is used as the main spice. Dress the salad with any vegetable oil. Flaxseed, sesame, cold-pressed mustard are very suitable. Such a breakfast is simply a storehouse of vitamins, microelements, and other useful substances.

Ingredients:

• red cabbage – 400 g;
• large sweet red pepper – 1 pc.;
• green radish – 150-200 g;
• large apple – 1 pc.;
• lemon juice – 2 tbsp. l.;
• ground coriander – 0.5 tsp;
• vegetable oil, salt to taste.

Cooking method:

1. Peel the vegetables and cut into thin strips. For radishes, you can use a grater.
2. Stir and add salt. Add coriander and lemon juice.
3. Season the salad with vegetable oil. Enjoy a light breakfast for beauty, vigor, and health!

With vinegar

Cabbage salad with vinegar is a classic of Russian cuisine. This dish has many variations; in one of them, purple cabbage is used instead of white cabbage. The spicy appetizer with vinegar described below is multi-purpose: it can be eaten within a couple of hours after preparation, it can be kept in the refrigerator for several days to marinate better, it can even be sealed for the winter! In this original recipe, raw beets are added to the main ingredient, which are pickled along with other salad ingredients.

Ingredients:

• red cabbage – 1 kg;
• medium carrots – 2 pcs.;
• table beets – 2 pcs. (small);
• vegetable oil – 1/2 cup;
• garlic – 5 cloves;
• sugar – 1/2 cup;
• salt – 1 tbsp. l.
• vinegar 9% – 1/3 cup;
• ground red pepper – 1 tsp;
• ground black pepper – 1/3 tsp;
• purified water – 1/2 l.

Cooking method:

1. Chop the vegetables into strips. For root vegetables, use a grater used to chop carrots in Korean.
2. Stir the vegetables.
3. Cook the marinade: salt, sugar, spices, bring to a boil, add oil and vinegar, remove from heat.
4. Pour the vegetable mixture with the marinade that has cooled to 70-80%. Leave in the refrigerator for 2-3 hours to several days.
5. If you decide to roll up a jar of salad for the winter, sterilize it for 15 minutes before capping.

With garlic

Another spicy appetizer recipe is cabbage salad with garlic, which is especially good with meat and potatoes. Garlic adds piquancy to the cabbage flavor. Onions are out of place in this salad because the garlic flavor should set the theme. If two ingredients do not seem enough to you, add greens, corn or green peas. Experiment with new flavors. If these products go well together in your imagination, try it!

Ingredients:

• red cabbage - 1/2 fork (about 0.5 kg);
• garlic – 3-4 cloves;
• mayonnaise – 2-3 tbsp. l.;
• salt, pepper to taste.

Cooking method:

1. Finely chop with forks.
2. Cut the garlic into thin slices.
3. Add salt and pepper.
4. Mix and add mayonnaise.

Sausage

A vegetable snack can be filling. To see this, make red cabbage salad with sausage and cheese. This dish is simple to make, but it looks appetizing, just like in the photo. This salad will decorate your holiday feast. For breakfast or dinner, this snack is a complete, balanced meal that brings joy and pleasure. Be sure to try this option for your next holiday!

Ingredients:

• red cabbage – 300 g;
• red onion – 1 pc.;
• smoked sausage cheese – 200 g;
• smoked or boiled sausage – 200 g;
• rye crackers – 30 g
• greens (dill, parsley) - a small bunch;
• salt, pepper to taste;
• mayonnaise for dressing.

Cooking method:

1. Chop the vegetables into thin strips.
2. Cut the sausage and cheese into thin, oblong pieces.
3. Finely chop the greens.
4. Mix everything, salt, add crackers and season with mayonnaise.
5. Before serving, the salad should stand in the refrigerator for 30 minutes.

Any diligent housewife can prepare a red cabbage salad. Master making coleslaw and add variety to your family's diet for health and enjoyment all year round:

• The first secret is that the cutting should be thin. Use special tools and sharp knives.
• The second secret is that cabbage leaves are guaranteed to retain their bright color if you add lemon juice, wine or apple cider vinegar to the dressing.

Video

At any time of the year we crave vegetables and fruits. Especially when it’s cold outside and our body is in dire need of vitamin reinforcement. If you want to get both benefits and pleasure from food, you should pay attention to vitamin salads that will charge your body with energy and nutrients. Red cabbage salad, the recipe for which will be presented to your attention today, is what you need - tasty and healthy.

Often we prepare salads only from vegetables and herbs or from fruits. But it’s worth trying to combine both in one dish. What will happen? The result will be a magnificent combination in which vitamins and tastes will be woven together.

So, let’s take red cabbage, which is unique in its composition. It contains many useful substances, among which are vitamins A, C, K, B6, thiamine, riboflavin. As well as potassium, phosphorus, iron. This product makes great salads.

If you combine red cabbage with a wonderful berry called kiwi, you can get maximum benefits and pleasure. After all, one kiwi contains the daily requirement of vitamin C. This fruit also saturates the body with all vitamins, sugars, pectins, fiber, organic acids, potassium, magnesium, and phosphorus.

Red cabbage salad recipe with kiwi

To prepare a real vitamin salad from these truly valuable products, you only need three products.

• red cabbage – 250-300 g,
• kiwi – 1-2 pcs.,
• mayonnaise or sour cream – 1-2 tbsp. spoons.

The cabbage must be chopped very finely. Then squeeze lightly to make it soft.

Peel the kiwi and cut into small pieces.

Mix both ingredients and add mayonnaise.

Transfer the red cabbage salad with kiwi to a salad bowl and decorate with kiwi slices.

These two products are simply irreplaceable in our diet, as they are sources of beauty and health. Such salads are especially welcome in dietary nutrition.

How to prepare a healthy salad with red cabbage for readers of the site Olga Kiklyar told good recipes, recipe and photo by the author.

Recipe No. 2

Red cabbage salad with beans

Required Products:

• 250 gr. red cabbage;
• 50 gr. boiled beans or canned from a can;
• 100 gr. fresh apples;
• 1 medium-sized onion;
• 40 gr. vegetable oil;
• salt to taste;
• 2 teaspoons sugar.

Steps for preparing a delicious salad:

Process and rinse the cabbage, cut into thin strips.

Blanch for 2-4 minutes (boil), then drain in a colander. Let cool completely.

Boil and cool the beans (or use canned food). Add beans to cabbage.

Wash the apple and grate it on a coarse grater.

Finely chop the peeled onion or fresh green onion.

Add chopped onion, apple, butter, salt, sugar, vinegar to the beans and cabbage and mix everything carefully.

This salad can be served with fish and meat cutlets, as well as mashed potatoes.

Recipe No. 3

Red cabbage salad with beets

We have to:

• ¼ head of red cabbage;
• 500 gr. - boiled beets;
• 8 pieces of gherkins;
• 2 tbsp. spoons of capers in vinegar.

For refueling:

• 3 tbsp. – olive oil;
• 2 tbsp. l. – apple cider vinegar;
• dill greens;
• spices.

Cooking steps

Remove the top leaves from the cabbage, chop thinly and place in a salad bowl.

Cut the beets into thin bars or grate them.

Also cut gherkins or medium pickled cucumbers into thin bars.

Drain the capers and rinse thoroughly.

Add cucumbers, capers, beets to the cabbage. Mix everything.

Proceed with refueling. Combine oil, vinegar and chopped dill in a gravy boat. Season with your favorite spices. Beat with a whisk or fork. Season the salad and stir.

Recipe No. 4

Red cabbage salad recipe with apples and eggs

For the salad you will need:

• 500 gr. red cabbage;
• 200 gr. apples;
• 2 chicken eggs;
• 1 lemon;
• 25 gr. ready mustard;
• vegetable oil;
• salt.

Cooking steps:

Chop the cabbage into thin strips.

Wash the apples, divide into four parts, remove the middle and cut into strips.

Sprinkle with lemon juice to prevent the apples from browning.

Boil the eggs hard. When cool, peel and separate the yolk and white. Finely chop the white.

To make a delicious sauce, combine the ground yolks with mustard and, stirring all the time, add butter and lemon juice.

Add apples and egg whites to the shredded cabbage and add salt.
Place in a salad bowl and season with mustard sauce.

Recipe No. 5

Red cabbage with vinegar

Required ingredients:

• 1.25 kg red cabbage;
• 4 tbsp. spoons of vegetable oil;
• 3 tbsp. spoons of wine vinegar;
• spices.

Steps for preparing salad with vinegar:

Separate the cabbage into leaves and cut off the thick, dense parts.
Roll the leaves into a roll, chop finely and knead with salt to make the cabbage softer.

Place in a deep bowl and season with oil and vinegar.

After cooking, consume this pickled cabbage after one hour.

This salad can be made in reserve. Store it in jars for 2-3 days.

Contains a lot of vitamins, carotene, iron and iodine. It contains 2 times more vitamin C than lemon. Therefore, red cabbage is especially good to eat in winter and in the off-season. In terms of taste, it is in no way inferior to white cabbage. And for those who want to lose weight, it is simply irreplaceable, since 100 grams contains only 19 calories, which is very good for obese people. Red cabbage salad goes well with meat dishes, but it can also be served as an independent dish, especially for dinner. After all, we all know very well that it is undesirable to eat a lot of food at night. It only takes about 15 minutes, that is, the time costs are reduced to zero. Recipes are quite easy to find; all you need is access to the Internet. Here is the sequence of actions:

1. Remove spoiled leaves from red cabbage forks, rinse under running water, cut out the stalk and chop finely.

2. Cut 3-4 bell peppers into strips. If you take colors, the salad will look more appetizing - it all depends on the specific taste preferences of a person.

3. Peel two small apples and also cut into thin strips.

4. Peel the garlic and pass 2-3 cloves through a press.

5. Finely chop the parsley.

6. Combine all ingredients in a salad bowl, add salt and season with mayonnaise. That's it, the salad is ready to eat.

This red cabbage salad will please anyone who is health conscious. Products for cooking will probably be found in any kitchen. The salad is prepared in exactly the same way, so if you have just such cabbage, you can safely use it. And if you are struggling with extra pounds, then season the salad with low-calorie mayonnaise or olive oil. If you just can’t get your head around red cabbage and are hesitant to try it, prepare a red cabbage salad with lingonberry marinade. This recipe will take a little more time, but the result will exceed all expectations. Many people would never even think that cabbage can be eaten with lingonberries, but the fact remains a fact.

1. So, you must first wash the cabbage, then cut it in half and chop it very thinly. For this purpose, you can use a special shredder, which should be in any kitchen. Next, you need to boil water and add a little vinegar to it. Pour boiling water over the cabbage for 5 minutes so that it does not lose color. Then drain the water and put the cabbage in a dish prepared in advance.

2. It is also necessary to prepare the marinade in advance: 3-4 centimeters of ginger root, which must be finely grated, 1 peeled from seeds and chopped very finely, put 1 tablespoon of honey, 1.5 teaspoons of salt, 3 tablespoons of vegetable oil, 2 tablespoons spoons of balsamic cream, ground black pepper, 2 glasses of sparkling mineral water. Mix everything thoroughly until a homogeneous mass is obtained. Pour the marinade into the warm cabbage, stir and leave until completely cool.

4. After the cabbage has cooled, mix it with lingonberries and onions. The finished red cabbage salad can be decorated with berries and toasted walnuts, and, if desired, seasoned with sour cream. The dish is ready to eat and you can safely enjoy a truly delicious and unforgettable dish prepared with your own hands. Moreover, finding all the necessary ingredients will not be difficult for you at all!

Many people bypass the healthy, vitamin-rich red cabbage because they don’t know where and how to use it. But from this cabbage you can prepare a variety of salads and side dishes. Red cabbage is less juicy than white cabbage, but that is why salads made from it remain crispy longer and will not lose their appearance and taste. I suggest preparing juicy, healthy red cabbage and carrot salad. What makes it especially interesting is the spicy sweet and sour dressing, thanks to which the salad turns out very tasty.

Ingredients

To prepare red cabbage and carrot salad we will need:
400 g red cabbage;
2 carrots;
4 tbsp. l. balsamic vinegar (can be replaced with 6% apple cider vinegar or 2 tbsp 9% vinegar);
4 tbsp. l. vegetable oil;
1 tbsp. l. honey;
1 tbsp. l. Dijon mustard;
salt - to taste.

Cooking steps

Add the prepared dressing to the red cabbage and carrot salad.

Red cabbage not only looks brighter than white cabbage, but also has a more remarkable composition. It contains a lot of anthocyanins - natural antioxidants that prolong youth, protect blood vessels, and prevent the occurrence of cancer. They give the vegetable a purple hue and a slight bitterness. Otherwise, the composition of white and red cabbage is similar, only the latter has harder leaves, as it contains more fiber. Red cabbage salads are healthy, look bright and appetizing, and have a pleasant taste with spicy notes. They can be included often in your diet, and you won’t get tired of them, since the recipes for these snacks are quite varied.

Cooking features

Even an inexperienced cook can prepare a red cabbage salad, but to make the appetizer tasty, you need to take several points into account.

• Not everyone likes the bitter taste inherent in red cabbage. There are several ways to get rid of it. One option is to salt the shredded cabbage, mash it well with your hands, and drain the juice. The second way is to pour boiling water over the chopped cabbage for 15–20 minutes. As a result, it will become not only sweeter, but also softer.
• Red cabbage should not be chopped coarsely. This vegetable contains a lot of fiber, and large pieces of it will be too tough, not very pleasant to chew, and more difficult for the body to absorb.
• When choosing cabbage for a salad, preference should be given to small heads of cabbage: they contain more vitamins.
• Remove the top leaves from a head of red cabbage before cooking. They are lethargic and sometimes very bitter.
• To preserve the bright color of cabbage, add vinegar or lemon juice to salad dressings.
• Most often, red cabbage salads are seasoned with vegetable oil mixed with apple or table vinegar, but there are many more options for suitable dressing. To add additional flavors, you can add mustard, nuts, lemon juice, balsamic vinegar, and honey to the sauce. The basis of the dressing can be not butter, but mayonnaise, yogurt, sour cream.

Red cabbage goes well with all vegetables, as well as corn, beans, green peas, eggs, nuts, meat and even herring, which makes it possible to prepare snacks from it that are not very similar to each other in taste, allowing the cook to experiment by changing their composition.

Simple red cabbage salad recipe

• purple onion – 100 g;
• table vinegar (9 percent) – 20 ml;
• vegetable oil – 40 ml;
• water – 40 ml;
• salt - to taste.

Cooking method:

• Mix water with two teaspoons of vinegar.
• Peel the onion, cut into thin half rings or quarter rings, place in the prepared vinegar solution, leave for 10–15 minutes.
• Wash the cabbage and remove the top leaves. Finely chop the vegetable, add salt, crush with your hands, leave for 5 minutes, drain the juice.
• Squeeze the onion and combine with cabbage.
• Mix the oil with the remaining vinegar and season the salad.

This version of red cabbage salad is one of the easiest to prepare. It can be served as an independent snack or instead of a side dish for meat dishes.

Red cabbage salad with garlic and sesame seeds

• red cabbage – 0.3 kg;
• garlic – 3 cloves;
• sesame seeds – 20 g;
• soy sauce – 20 ml;
• vegetable oil – 40 ml;
• apple cider vinegar (6 percent) – 10 ml.

Cooking method:

• Wash the head of cabbage, removing the top leaves. Dry with a kitchen towel, chop finely and place in a bowl.
• Boil water, pour boiling water over the cabbage, leave for 15 minutes, squeeze.
• Finely chop the garlic with a knife, add to the cabbage, stir.
• Combine oil, soy sauce and vinegar, whisk. You can add half a teaspoon of melted honey or sugar.
• Season the salad with the prepared liquid mixture, transfer to a salad bowl or onto a dish.
• Lightly fry the sesame seeds in a dry frying pan - this will enhance the nutty notes in their aroma.
• Sprinkle the salad with sesame seeds and serve.

This version of the red cabbage appetizer will appeal to fans of oriental cuisine.

Red cabbage salad with apple, celery and walnuts

• red cabbage – 0.3 kg;
• celery stalks – 100 g;
• apple – 0.2 kg;
• ground red pepper - a pinch;
• walnut kernels – 30 g;
• lemon juice – 40 ml;
• olive oil – 60–80 ml;
• sugar – 5–10 g;
• salt (optional) - to taste.

Cooking method:

• Finely chop the red cabbage and pour boiling water over it. After 15 minutes, drain the water and squeeze out the cabbage.
• Wash and peel the apple. Cut out the core. Coarsely grate the pulp, mix with a tablespoon of lemon juice, and add to the cabbage.
• Wash the celery stalks and remove any coarse fibers. Cut the celery into thin pieces and combine with the apple and cabbage.
• Mix the remaining lemon juice with pepper and sugar. Add oil, beat with a whisk.
• Season the salad with the prepared sauce and place it in a heap on a plate.
• Grind the nuts using a blender or masher and sprinkle them on the salad.

The unusual sweet and sour taste of this salad with spicy notes is mesmerizing. It will appeal not only to supporters of healthy eating.

Red cabbage salad with ginger and carrots

• red cabbage – 0.4 kg;
• carrots – 150 g;
• ginger root – 40 g;
• cilantro – 20 g;
• table vinegar (9 percent) – 100 ml;
• sugar – 100 g;
• water – 100 ml;
• salt – 20 g;
• chili pepper – 10 g;
• vegetable oil – 60 ml.

Cooking method:

• Dilute vinegar with water, mix with salt and sugar.
• Peel the ginger root and grate it.
• Remove seeds and membranes from the pepper and chop it as finely as possible.
• Add ginger and pepper to the marinade and stir.
• Chop the cabbage, pour in the marinade, cover with a plate, and place a jar of water on top. Put it in the refrigerator.
• After 3 hours, rinse the cabbage and let it dry.
• Peel the carrots, grate them for Korean salads, or cut them into thin strips.
• Mix with cabbage.
• Season the salad with oil.
• Before serving, garnish with cilantro leaves.

The salad according to this recipe turns out to be spicy and tastes like Korean snacks.

Red cabbage salad with tomatoes and bell peppers

• red cabbage – 0.3 kg;
• red onion – 75 g;
• tomatoes – 0.2 kg;
• bell pepper – 0.2 kg;
• fresh parsley – 20 g;
• fresh dill – 20 g;
• arugula – 20 g;
• lemon juice – 30 ml;
• olive oil – 40 ml;
• salt - to taste.

Cooking method:

• Shred the cabbage. Add salt, remember with your hands, leave for 10 minutes. Drain the juice.
• Peel the onion, cut into thin half rings, add to the cabbage.
• Remove the seeds from the pepper, cut into quarter rings, and add to the cabbage and onion.
• Wash the tomatoes and pat dry with a napkin. Remove the seals around the stems. Cut into thin slices. Add to other vegetables.
• Coarsely chop the greens and place in a container with the remaining ingredients.
• Prepare a dressing with lemon juice and olive oil. It can be salted and peppered.
• Dress the salad before serving and place in a beautiful vase.

To prepare this salad, you can use cherry tomatoes. It can be supplemented with halves of quail eggs, and add a spoonful of Dijon mustard to the dressing for piquancy.

Red cabbage salad with egg and corn

• red cabbage – 0.3 kg;
• chicken egg – 2 pcs.;
• canned corn – 100 g;
• fresh herbs, salt, pepper - to taste;
• mayonnaise - to taste.

Cooking method:

• Chop the cabbage as finely as possible, pour boiling water over it, and drain the water after 10–15 minutes. Give it a chance to dry.
• Hard-boil the eggs, cool under running cold water, peel, cut into small cubes, and add to the cabbage.
• Open the can of corn, drain the liquid from it, and pour the grains into the cabbage and eggs.
• Finely chop the greens and add to the rest of the ingredients. Green onions or wild garlic will fit very well into the recipe.
• Season the appetizer with mayonnaise.

The appetizer will acquire an interesting taste if it is supplemented with lightly salted herring or canned fish. Mayonnaise can be replaced with sour cream, but then it wouldn’t hurt to add a little mustard and lemon juice.

How to decorate red cabbage salad

The rich and noble color of red cabbage can be emphasized by properly arranging a salad made from it when serving. Below are several simple options for decorating such snacks.

• Any salad made from fresh vegetables looks brighter and fresher if it is laid out on lettuce leaves and decorated with sprigs of fresh herbs.
• Red cabbage goes well in color with contrasting yellow and orange produce. A salad made from it can be decorated with egg slices placed around the perimeter, boiled carrot roses, corn kernels, and lemon slices.
• The products included in the red cabbage salad can be arranged on a plate in sectors, alternating with the main ingredient. Pour the sauce into the center of the dish. This salad should be stirred after it has been served, so that guests have time to admire it.

By placing the red cabbage salad in glasses or bowls, you can serve it to the holiday table. This design option for snacks is considered modern.

Red cabbage salads have a unique taste, are attractive, easy to prepare and very healthy. If you are looking after your health, you should include them in your diet more often.