The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage "is a vegetable that maintains the vigor of the body and a cheerful, calm mood of the spirit." And ancient doctors strongly recommended that mothers feed this vegetable to young children so that they grow up strong and healthy.
Since then, little has changed, and we continue to love her in all her forms. A special place "in these types" is occupied by salads, of which there are simply a huge variety at present.
A fresh spring vegetable is good on its own, and in combination with almost all other vegetables, fruits and even meat products. What makes it simply an indispensable product for cooking spring and summer dishes.
As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them in order to cut them for the first salad. It is from white cabbage that we will cook our favorite dishes today.
And it doesn't matter what we will cook them with - with fresh cucumber, or carrots, or with a green apple. Or we want to add sausage, chicken, meat or cheese to them. It also doesn't matter what we decide to fill them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly please us with their fresh and delicate taste; a fragrance that you will not confuse with any other; and what Pythagoras spoke about many years ago - excellent mood and cheerful spirit!
And today's selection of recipes will also serve the same. We will cook, enjoy and get the intended sensations.
This option is especially good with fresh early cabbage. All tastes are present in it - slightly bitter, sour, sweet and salty.
We will need:
- cabbage - 0.5 kg
- fresh cucumber - 2 pcs
- dill - 50 g
- green onions - 2 - 3 stalks
- vegetable oil (preferably olive oil)
- vinegar 9% - 0.5 - 1 teaspoon
- sugar - 0.5 tsp
- salt - 0.5 tsp
Cooking:
1. Remove the top coarse leaves from the fork and finely chop the product.
2. Pour in salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: someone likes salting, and someone does not add it to dishes at all.
3. Grind with salt. At this stage, there is such a rule, the older the vegetable, the tougher the leaves, which means that the harder it should be ground.
Since today we have a young and tender fork, we grind it only slightly. So that it becomes a little softer and let the juice flow. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until juice appears.
4. Cucumbers cut into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge, they will have a lot of extra juice.
But if you cut them thinner, then the dish will look much more aesthetic, and the cucumbers in it will be tangible and tasty.
5. Cut the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.
Leave a little chopped dill and onion in order to sprinkle the finished dish.
6. Prepare dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it is better to pre-mix them in a separate bowl, and only then pour everything into a bowl with chopped vegetables.
Thus, all the ingredients are better and more evenly mixed with dressing.
7. For dressing, mix vegetable oil, olive oil is better. And I like to mix olive oil with linseed. Let me remind you that . It turns out not only tasty, but also useful.
Add sugar and vinegar to taste, directly into the oil. For better dissolution of sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.
Vinegar is also added according to your taste. By the way, it can be replaced with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from a lemon to the dressing, of course, also to taste.
8. Mix all the ingredients with the dressing sauce and let stand for a while so that everything is soaked.
9. Salad should be beautifully served. To do this, do not serve it in the same bowl in which it was cooked. Put the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.
Everything should be not only tasty, but also served beautifully, neatly and tastefully!
Here we have such a simple, but at the same time the most delicious option.
It remains only to add that the amount of dill can be increased. And in this case, the dish has a more accentuated and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.
Canteen-like cabbage with carrots and vinegar
We will need:
- white cabbage - 500 gr
- carrots - 1 pc.
- onion - 1 piece (small)
- vinegar 3% - 2 tbsp. the spoon
- vegetable oil - 2 tbsp. the spoon
- sugar - 1 teaspoon
- salt - to taste
Cooking:
1. Remove the top rough and dirty leaves from the vegetable. If necessary, rinse the forks with cold water, dry with paper towels and chop finely.
One of the secrets to getting a delicious dish is precisely a thin shredder. The thinner you cut, the tastier it will be.
2. Salt to taste and grind with your hands until juice appears. But it is not necessary to be very zealous so that the cabbage does not lose its shape.
At this stage, it must be left for a short time so that it lies down and is salted.
3. In the meantime, peel and grate the carrots. Also peel the onion and cut into small cubes.
4. Place all vegetables in a bowl.
5. Prepare dressing. To do this, mix vinegar, oil and sugar.
6. Pour dressing over vegetables and mix. Put in the refrigerator for 15 - 30 minutes.
The secret of the salad, as in the dining room, is to let it stand and marinate well.
7. The finished dish can be sprinkled with fresh chopped dill if desired.
The dish turns out so tasty that until you eat everything, you won’t be able to stop.
And one of my friends in such a salad definitely adds a couple - three cloves of chopped garlic. And how delicious it turns out in this version! Imagine, from the most ordinary products you get just an incredibly tasty dish! And needless to say, it's not only tasty, but also healthy.
The same cabbage as in the dining room. One more recipe
And here is another version of the same recipe, but it differs in that the ingredients are laid in a different way. That is, at first all the ingredients are combined together with vinegar and oil, and then it is all ground.
And do not forget that the salad needs to brew for a while so that all the ingredients are saturated with each other's juice, and so that they have time to marinate a little.
Salad with lemon juice and soy sauce
I first tried this salad at a friend's birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that he struck me with two components at once: the first is the tomatoes that are in the dish (before that, I had never added them in such a combination), and the second, that there is soy sauce in the dressing sauce. And here is the recipe.
We will need:
- white cabbage - 300 gr
- cucumber - 1 piece (small)
- tomato - 1 pc.
- lemon - 1/4 part
- soy sauce - 1 tbsp. the spoon
- olive oil - 2 tbsp. spoons
- salt - to taste
- sugar - 1 teaspoon
- parsley - for decoration
Cooking:
1. Remove the upper coarse leaves from the head of cabbage, if necessary, rinse it. Pat dry with paper towels and cut into thin strips. Here it should be remembered that the thinner you cut, the tastier it will turn out.
2. Transfer the sliced \u200b\u200binto a deep bowl, sprinkle with salt and grind until soft and the first juice appears.
However, do not overdo it, the cabbage should not turn into porridge.
3. Cucumber can be grated, or cut into small strips. I chose the first option today to make the salad more juicy.
Transfer the grated cucumber to a bowl.
4. Cut the tomato into smaller cubes or strips.
5. Mix all the ingredients and check if there is enough salt. If not, add salt to taste.
6. Prepare dressing. To do this, pour olive oil into a separate bowl, add lemon juice. You can squeeze it directly with your hands, or use a juicer.
Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.
7. Pour the contents with dressing, mix and let stand for 10 minutes so that it marinates a little.
8. Put it in a bowl, or in a large flat plate in the form of a slide. Top with the resulting juice. Garnish with sprigs of curly parsley.
Spicy salad with garlic and mayonnaise
And for those who like to dress salad with mayonnaise or sour cream, there is such a recipe.
- cabbage - 500 gr
- garlic - 3 - 4 cloves
- mayonnaise or sour cream - 200 gr
- cranberries - 1 tbsp. the spoon
- salt - to taste
Cooking:
1. Finely chop the cabbage, transfer to a large and deep bowl and sprinkle with salt.
2. Grind with salt until juice is released.
3. Grind the garlic with a press or simply grind in a mortar. Add it to the bowl.
4. Mix everything and season with mayonnaise or sour cream.
5. Stir, then carefully place in a dish. Decorate with cranberries.
Eat immediately. In this version, it is better to cook at one time. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.
Fresh cabbage is bitter, and if left on the second day, the bitterness can intensify and become predominant in the dish, which can spoil its taste.
It is also not advisable to cook mayonnaise or mixed salads for the future. It's best to eat them right away.
Cabbage salad with carrots and green peas
You will need:
- cabbage - 350 gr
- carrots - 50 gr
- green peas - 100 gr
- mayonnaise - 100 gr
- boiled egg - 1 pc.
- greenery
- salt - to taste
Cooking:
This salad is as simple as it is delicious. And it is quite easy to cook it and, importantly, quickly.
1. Remove the upper rough leaves from the head and clean from dirt, if any remain on the leaves.
If desired, the forks can be rinsed under running cold water. Then pat dry with paper towels and cut into thin strips.
2. Peel and chop the carrots thinner. Or grate for Korean carrots on a thin nozzle.
3. Grind the cabbage with salt. Do not add a lot of salt, as the mayonnaise with which we will season it is quite salty in itself.
4. Add chopped carrots, and an egg, peeled and cut into small cubes or strips. The egg can be cut with an egg cutter.
Also add green peas. If it is from a fresh harvest and not hard, then add it, or you can use canned from a can.
5. Gently mix and season with mayonnaise.
6. Before serving, chop the herbs, dill or parsley, and sprinkle generously on top.
Serve and eat with pleasure.
I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.
green apple salad
When you don’t want to fill the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very well suited for this. Its fruits are sweet and sour, and thanks to this, you can not add sugar. An apple will replace both, and will give the right taste.
We will need:
- cabbage - 500 gr
- apple - 1 - 2 pcs
- carrots - 1 pc.
- onion - 1 pc (small)
- sour cream - 0.5 cups
- poppy food - 1 teaspoon
- sugar - to taste and desire
- salt, pepper - to taste
- greens - for serving
Cooking:
You can simply combine all the ingredients in one of the ways that I described above. And you can cook a dish very unusual.
1. Chop the cabbage into small strips. Add salt to taste.
Slightly squeeze it and put on a very slow fire. Heat up and stir constantly to bring it to a boil.
2. Drain the resulting juice, and place the vegetable in a bowl.
3. Grate carrots for Korean carrots. Chop the onion into very small cubes. Add both to the bowl.
4. Cut the apple into thin strips. Leave a quarter for decoration. If he has a rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and mix so that the poppy seeds stick around the fruit. Also add it to the rest of the ingredients.
You can not use poppy seeds, but look how much more positive the dish looks.
5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Mix and top with sour cream.
6. Put the salad in a deep plate or a flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.
To make the dish look more beautiful, you can use a fruit of a brighter color for decoration.
It can be cooked without preheating the cabbage.
Recipe with smoked sausage with mayonnaise
This option is prepared less often than vitamin ones. But if you want a dish with more calories, then here is the recipe.
We will need:
- cabbage - 500 gr
- smoked sausage - 200 gr
- mayonnaise - 100 gr
- salt, pepper - to taste
- greenery - for decoration
Cooking:
The recipe is very simple and easy. It will take no more than 10 minutes to cook it.
1. Clean the head of cabbage from the top leaves and dirt. Chop into small straws. Remember that the smaller, the tastier the final result.
2. Transfer everything to a bowl and grind with salt until the first juice appears.
3. Mix one and the other and season with mayonnaise.
4. Add some pepper. Mix and serve.
The recipe indicates smoked sausage, but you can also use boiled varieties, such as "Doctor's". And you can also cook with the addition of boiled chicken, or meat.
Panicle of cabbage and beets
This salad is prepared very simply and quickly. And he got such an interesting name because he cleans the intestines well. Also with this combination it is good to leave any diet.
The composition of the ingredients is the simplest, products are not translated on store shelves either in summer or in winter. And of course, it is worth saying that although it is simple, it is very tasty.
In this version, we use fresh beets, and the salad can rightly be called "Vitamin". It is tasty, healthy and always eats with great pleasure.
And in winter, I cook it with boiled beets. And then it turns out such a vinaigrette from fresh cabbage. You can add boiled beans to it, and all other ingredients that we usually add to vinaigrette. And if there is no time to cook it, then canned food will always come to the rescue.
By the way, recently on the Internet I came across the site "Fry - soar", where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading. Before that, I always cooked it according to only one recipe.
"Winter" vegetable salad with radish
In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, it is quite possible to replace them with a more useful vegetable in the winter - radish.
Use better Uzbek green radish. It is not so bitter, and also more juicy. And in combination with carrots it is also very tasty.
We will need:
- cabbage - 300 gr
- radish - 1 pc (small)
- carrots - 1 piece
- mayonnaise - 2 tbsp. spoons
- sour cream - 2 tbsp. spoons
- salt and sugar - to taste
Cooking:
1. Peel the cabbage from the top leaves and chop into very thin strips.
2. Sprinkle with salt and grind until juice is formed and slightly soft.
3. Grate carrots and green radish on a coarse grater, and preferably on a grater for Korean carrots.
4. Combine vegetables. Sprinkle with sugar, taste for enough salt, add as needed.
5. Season with sour cream combined with mayonnaise. For dressing, you can use one or the other, but I like it when this particular salad is dressed with both.
Sour cream will give a slight sourness and mayonnaise will soften the taste of bitter radish. And in combination you get a balanced and harmonious taste.
If you decide to fill it with only mayonnaise, then add a little vinegar or a tablespoon of lemon juice.
You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when served.
"Autumn" salad with turnips and cranberries
If we are preparing a salad with radish, then why not cook it with a turnip.
We will need:
- cabbage - 200 gr
- carrots - 1 pc.
- turnip - 1 pc.
- cranberries - 1 cup
- honey - 1 tbsp. the spoon
- salt - to taste
Cooking:
1. Finely chop the cabbage, add salt and rub with your hands to make it softer.
2. Peel and grate carrots and turnips on a medium grater.
3. Mix vegetables, add cranberries and honey. Try to see if there is enough salt. Add it as needed. Mix and serve.
If the cabbage is tough enough and gives little juice, then you can add a little olive oil to the salad.
Hungarian fresh cabbage salad
We will need:
- cabbage - 100 gr
- boiled potatoes - 2 - 3 pcs
- grated horseradish - 2 tbsp. spoons
- bacon - 50 - 70 gr
- lemon juice - 1 tbsp. spoon (you can vinegar 3%)
- vegetable oil - to taste (2 - 3 tablespoons)
- salt, pepper - to taste
Cooking:
1. Chop fresh cabbage into medium-sized straws. Mix with salt and mash a little to make it softer.
2. Cut the potatoes into medium-sized cubes, cut the bacon into thin strips.
3. Combine all the ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.
Eat with pleasure.
"Summer" salad with egg and bell pepper
And this option is very tasty in the summer, when the vegetables have gained juiciness, color and taste from the sun. It turns out super vitamin. Well, delicious, of course.
We will need:
- fresh cabbage - 300 gr
- tomatoes - 2 pcs
- bell pepper - 2 pcs
- boiled eggs - 2 pcs
- vegetable oil - 2 tbsp. spoons
- vinegar 3% - 1 tbsp. the spoon
- mustard - 1 teaspoon
- salt - to taste
- greenery - for decoration
Cooking:
1. Peel the forks and chop into small strips. Lightly wrinkle with hands.
2. Hold the tomatoes in boiling water for 2 - 3 minutes, then pour over with cold water and remove the skin. Then cut into circles.
3. Bake the pepper in the oven, then cool and remove the skin from it. Then cut into small strips.
4. Divide the eggs into yolks and whites. Cut the whites into strips, and grate the yolks on a fine grater.
5. Prepare dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.
6. Combine vegetables and egg whites. Top with dressing. Decorate with grated yolks and herbs.
The salad is ready, you can serve and eat.
Uzbek cabbage salad with meat and radish
And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat such a dish in a cafe and restaurant. And having prepared it yourself, and at home.
We will need:
- boiled meat - 200 gr
- cabbage - 200 gr
- radish - 2 pieces
- carrots - 1 pc.
- cucumber - 1 - 2 pcs (small)
- egg - 3 pcs
- mayonnaise - 0.5 cups
- parsley - 1 bunch
- salt - to taste
- vinegar 3% - 1 tbsp. the spoon
Cooking:
1. Boiled meat cut into thin strips. It is better to take not fatty meat, beef or lamb. Leave some meat for decoration.
2. Boil eggs, cool and chop finely. Or use an egg cutter. Leave half of the egg for decoration.
3. Peel the green radish and cut into medium-sized strips. Pour salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water, and let the radish dry a little.
4. Cut carrots into thin strips. Dilute the vinegar in two tablespoons of water, and pour the carrots with the marinade. Leave to marinate for 15-20 minutes.
5. Chop the cabbage into thin strips and grind with salt to make it softer.
6. Cucumbers cut into strips. It is better to take small-sized young cucumbers. If you use a large copy, then it will need to be peeled.
Cut stems from parsley and chop. Leave a couple of branches for decoration.
7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, egg slices and meat pieces.
Serve and eat with pleasure!
This salad is hearty and nutritious. It can be beautifully decorated and served even on the festive table. The guests will be delighted.
Spicy cabbage with cherry tomatoes and celery
And this version of the dish is distinguished by its original dressing, and by the fact that it contains a stalk of celery. Agree, this combination is not so common.
We will need:
- cabbage - 500 gr
- 1 celery stalk
- cherry tomatoes - 5 - 6 pcs
- dill - 0.5 bunch
- green onion -0.5 bunch
- red hot ground pepper - a pinch
- salt - to taste
For refueling:
- horseradish - 2 teaspoons
- Tabasco hot sauce -0.5 - 1 teaspoon
- mustard - 1 tbsp. the spoon
- wine vinegar - 2 teaspoons
- vegetable oil - 5 tbsp. spoons
- salt - to taste
Cooking:
1. Chop the cabbage into thin strips and grind with salt until soft.
2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.
3. Cut cherry tomatoes into two halves or quarters. Pour into the crushed mass.
4. Mix all the ingredients for the sauce.
You can cut a regular tomato instead of cherry tomatoes.
If you do not want the salad to be too spicy, then add spicy ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.
Vegetable salad "Tenderness" with canned corn
This option is not only tasty, but also very beautiful. It uses brightly colored ingredients, making it look very appetizing!
We will need:
- cabbage - 300 gr
- cucumber - 1 - 2 pcs
- Bulgarian red pepper - 1 pc.
- canned corn - 0.5 cans
- dill - 0.5 bunch
- salt, pepper - to taste
Cooking:
1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.
2. Cucumbers and sweet peppers cut into neat strips. Chop the dill.
3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.
4. Fill the salad with vegetable oil, it is good if it is olive oil. Put in a bowl and serve.
"Double Cabbage"
We will need:
- white cabbage - 150 gr
- red cabbage - 150 gr
- green onion - 2 stalks
- wine vinegar (white) - 2 teaspoons
- olive oil - 2 - 3 tbsp. spoons
- mustard - 0.5 tsp
- cumin seeds - 1 teaspoon
- salt - to taste
Cooking:
1. Chop the whole cabbage into small strips, transfer to a bowl and squeeze lightly with salt.
2. Cut the green onion and add to the cut.
3. Pour vinegar, oil, mustard and cumin seeds into a jar with a screw cap. Shake well and pour over the vegetables.
4. Let stand for 20 minutes, then mix again and put in a bowl. Serve to the table.
Here are some interesting and tasty options we got.
Of course, these are not all recipes. They can be invented in accordance with how developed our imagination. For example, you can cook with carrots in Korean style, with zucchini, with avocados, with radishes, or with pears, plums, apricots, cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also go great with our today's main ingredient.
Today we looked at recipes only from white cabbage. But there are a lot of recipes with other varieties, for example, from kohlrabi, from Savoy, and of course from Beijing, which is combined with any ingredients.
But today we will limit ourselves to this, and there will be another article with these varieties.
And I end here. If you find interesting recipes for yourself, and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.
Bon appetit!
If desired, you can cook almost any dish from a variety of products. The only question that remains is how useful and effective this dish will become. It is not enough for a person to simply satisfy the feeling of hunger, food should be healthy, palatable and beautiful. That is why nutritionists pay close attention to compiling a daily diet for all categories of citizens, which allows you to use the most healthy products. Today we are talking about cooking salads with cabbage and mayonnaise. Fortunately, the variety of cabbage today has become so extensive that it is not difficult to develop an original recipe.
Cabbage salad with mayonnaise. Food preparation
Cabbage salad recipes with mayonnaise
Recipe 1. Chinese cabbage salad with mayonnaise and shrimp
The second name of this salad is "Caesarion", all due to the similar taste with the famous Caesar dish. Only in this case will it improve this dish a little by adding croutons and Chinese cabbage to it.
Required Ingredients:
250 g - Beijing cabbage;
400 g - frozen boiled shrimp;
300 g - cherry tomatoes;
200 g - crackers;
1 PC. - lemon;
3 tooth - garlic;
150 ml - mayonnaise;
100 g - cheese;
2 pcs. - Bulgarian pepper;
Vegetable oil, salt, pepper and other spices.
Cooking method:
Before proceeding to the main stage of preparing this unique salad, let's marinate the shrimp. Seafood should be marinated for about 20 minutes, and during this time we will be more than able to prepare the remaining ingredients. For the marinade, we express lemon juice, mix the consistency with vegetable oil, here you can add a pinch of salt, sugar and black pepper. While the shrimp are soaking up the marinade compounds, let's take a look at the sauce, which in this case is more emphasized.
Sauce - press the garlic with a garlic press, send the gruel to mayonnaise. We send grated cheese to the same ingredients, it is better if it is of hard varieties. The highlight of this sauce is whipping in a blender. Airy and incomparably tender sauce, prepared in this way, can decorate any salad.
While the sauce was being prepared, the shrimp had already marinated well. We heat the pan and lightly fry the seafood over high heat. We cut vegetables, cherry tomatoes into quarters, bell peppers into strips, and Beijing cabbage into strips. You can leave a few leaves of cabbage, which we will use when decorating the salad.
Everyone will agree that a salad should be exceptional both in taste and appearance. So let's put the ingredients nicely. Place a sheet of Beijing cabbage in a plate, and the rest of the ingredients are laid out in layers: tomatoes, croutons, peppers, cabbage, shrimp, and then in the second circle. It remains to add sauce to the salad, do not feel sorry for it, otherwise the salad will seem too dry.
Recipe 2. Chinese cabbage salad with crab sticks
While summer reigns on the street, you should not miss a single day, but use the gifts of nature and prepare healthy and unsurpassed salads. The combination of cabbage with crab sticks makes it possible to experience a bouquet of unexplored tastes.
Required Ingredients:
300 g - Chinese cabbage;
7 pcs. - crab sticks;
3 pcs. - tomatoes;
100 g - cheese;
150 ml - low-fat mayonnaise.
Cooking method:
The process is simple, we cut all the ingredients - cabbage into thin strips, tomatoes into cubes, and thawed sticks into slices. We shift the chopped products in the salad bowl, pour hard cheese on top and season all this beauty with light mayonnaise. You need to salt the salad only after dressing with mayonnaise, otherwise you can oversalt it.
Recipe 3. Salad with cauliflower, mayonnaise and mushrooms
Cauliflower is a unique product that performs well both when preparing hot dishes and when decorating holiday salads. The vegetable is so useful and harmless that it is allowed as the first feeding for young children. This time we will prepare a chic salad with cauliflower and mushrooms.
Required Ingredients:
300 g - cauliflower;
300 g - pickled champignons;
150 ml - mayonnaise;
3 pcs. - egg;
2 pcs. - Bell pepper;
50 g - canned beans;
3 art. l. - lemon juice.
Cooking method:
Boil eggs and cut into cubes. Cauliflower is also finely chopped, but for convenience, pre-divide into inflorescences. We clean the sweet pepper from seeds and cut into either half rings or strips. Mix: mushrooms, beans, eggs, cabbage, peppers. Sprinkle the listed products with lemon juice, let it soak for a couple of minutes. Finish line - dress the salad with mayonnaise, and at the end decorate with herbs.
Cabbage salad with mayonnaise - secrets and useful tips from the best chefs
Cabbage is exactly the product, when cooking which you should not really think about the combination of products. Mix Chinese cabbage with cucumber or apple - in both cases you will find a unique result!
Other cabbage salads
- Cabbage salads
- Cauliflower salad
- Chinese cabbage salad
- Salad with chicken and Chinese cabbage
- Salad with chicken and cabbage
- Salad with Chinese cabbage and shrimps
- Salad with cabbage and crab sticks
- Chinese cabbage salad
- Cabbage salad with mayonnaise
- Cabbage vitamin salad
- sauerkraut salad
- Cabbage salad with bell pepper
- seaweed salad
- Salad with fresh cabbage and sausage
- red cabbage salad
- Cabbage salads with cucumber
- Fresh carrot and cabbage salads
- red cabbage salad
- Salad with cabbage and croutons
- Cabbage salad with vinegar
- seaweed salad recipe with egg
- cabbage salad recipe with egg
- Cabbage salad - recipe with photo
- Korean cabbage
You can find even more interesting recipes on the main page of the Culinary section.
Vegetable salads without meat are not only vegetarian dishes or a good snack, they are also a healthy addition to meat dishes. Tasty fresh cabbage salad with mayonnaise is no exception. Cabbage contains many vitamins, macro- and microelements useful for the body, which are very necessary for normal human life. Due to its healing and beneficial properties, white cabbage has a very wide range of applications. It is suitable for dietary nutrition, for vegetarians, and is also used in traditional medicine for the treatment of many diseases. So that cabbage dishes on our table should occupy a worthy place. And I, when preparing my culinary dishes, very often use it, which I advise you to do as well.
On my site you can find many healthy and tasty dishes using cabbage. These are first courses, second courses, appetizers, and, of course, all kinds of salads. I already imagined the recipe for one of the similar salads. It was also delicious, but I filled it not with mayonnaise, but with sunflower oil. So you can choose which of these salads or which one is delicious. cabbage snack You like it better.
Try to always eat tasty and healthy - this is your health.
Vegetable salad from fresh cabbage with mayonnaise, recipe
The recipe for this fresh cabbage vegetable salad is very simple, it is prepared quickly, all products are quite affordable and inexpensive, the salad turns out delicious and healthy.
To prepare the salad I will need:
Fresh cabbage - half a head of cabbage, weighing about 500 grams;
Carrots - 1 piece;
Cucumber - 1 piece (if the cucumbers are medium, then you can take 2 - 3 pieces);
Green onions - a small bunch;
Dill - a small bunch;
Mayonnaise - 250 grams;
How to cook fresh cabbage salad with mayonnaise, step by step recipe with photo
To prepare a vegetable salad from fresh cabbage with mayonnaise, you need to wash all the vegetables and herbs, peel the carrots, chop the cabbage, grate the carrots, cut the cucumber, onion and dill, salt, add mayonnaise and mix everything.
And the process of preparing this salad in my performance looks like this.
First, I wash and peel the carrots. Then my cucumber, green onion and dill. I put all the washed vegetables and herbs on a napkin so that excess water is drained from them.
While the greens and vegetables are drying, shred the cabbage into thin strips. If the cabbage is not very juicy, then you can rub it a little with your hands so that it starts up the juice. I got a head of cabbage very juicy, so I don’t grind it.
Transfer shredded cabbage to a large bowl.
I rub the carrots on a coarse grater directly into a bowl with cabbage.
I cut the cucumber into strips, for this I cut it several times along long thin strips, and then I cut it across into narrow slices.
I put the cucumber cut into strips in a bowl with cabbage and carrots.
I cut the green onion into small pieces and also finely chop the dill.
I also send chopped greens to a bowl with vegetables and add a little salt there, about 1/3 teaspoon. To whom this is not enough, you can add more, but I do not advise you to get involved in salt.
The best thing you can do for yourself in the summer is to prepare and serve raw vegetable salads as side dishes. An excellent example of such a dish would be a simple salad of fresh young white cabbage with mayonnaise. Preparing such a salad is very simple, now I will tell you.
Ingredients
- young white cabbage 400-500 gr.
- mayonnaise heaping tablespoon
- coarse salt pinch
Recipe
Selection of ingredients for young cabbage salad with mayonnaise:
Cabbage should be taken fresh, young, light green. Mayonnaise is light, it gives a good aroma and taste, I see no reason to refuse it. Salt is better to take the first grinding, stone. So much tastier.
Chopping cabbage:
I recommend cutting off a good piece from the head. Lay it flat. 
And finely chop, as shown in the photo. The thinner the cut, the tastier.
Salt for salad:
My rich experience tells me that this salad, and all fresh vegetable salads, is tastier when cooked with rock salt.
Manipulations with cabbage:
Put the chopped cabbage into a deep bowl. Salt a little.
It is very good to mash so that the juice appears. This will make the cabbage leaves soft and tender and the salad delicious.
Flavoring:
It remains to add mayonnaise and mix well.
It makes an excellent salad. In the summer, I often serve it as a side dish. After all, it is very tasty, healthy and quickly prepared.
Frequently asked Questions:
“Does this salad need to be prepared only from fresh cabbage with mayonnaise?”
- Since such a question has arisen, I pay special attention. Cabbage needs young and fresh. Only in this case it turns out very tasty. With withered leaves, the result is not guaranteed.
“Can I just make a salad of any white cabbage with mayonnaise?”
—Nothing tasty will come of an old one that has lain for a year in the basement. It is too rigid, and there is not enough benefit. Therefore, only fresh and young.
