Fresh cabbage and beet salad. Cabbage salad with beets Beetroot cabbage salad

There is an opinion among amateur cooks that the more complex the recipe, the tastier the prepared treat, but this is far from true. Beetroot and cabbage salad is ready to debunk stereotypes, because it is a vivid example of how you can prepare a delicious and healthy snack from a minimum of the simplest ingredients. And besides, the culinary potential of these products is so great that you can prepare many different salads from them to suit every taste.

No one will argue if we say that cabbage, carrots and beets are some of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits produce excellent harvests in our latitudes, they also contain remarkable benefits.

Healthy beets

Dishes made from fresh carrots and beets are literally bursting with benefits. It is even difficult to count the amount of vitamins, minerals, and fiber in their composition, and their energy value is so low that these products are a tasty morsel for diets.

Carrots and beets are included in many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot soup, vegetable cutlets, stew and pancakes. But most often these vegetables, together and separately, can be found in cold appetizers.

It is impossible to guess how many recipes from beetroot and carrots there are in the world, but among them, fresh and canned salads from cabbage and colored root vegetables remain traditional for us.

“Brush” salad from beets and cabbage

Ingredients

• — 1-2 pcs. + -
• — 1 pc. + -
• Cabbage - 1/4 fork + -
• — 50 ml + -
• - on the tip of a knife + -
• - 1 tsp. + -
• — 2 pinches or to taste + -

Preparation

Containing beets, cabbage and carrots, it is an excellent option for cleansing the body of toxins, and also acts as an excellent complex of vitamins. Carrots and other raw ingredients are a pure source of dietary fiber and fiber, which promotes digestion and accelerates metabolic processes. It is very easy to prepare.

1. Vegetables peeled from skins and withered leaves: carrots, beets and cabbage, chopped and grated.
2. Add the cabbage and press with your hands to soften it slightly.
3. Season the beets with unrefined sunflower or olive oil (2 tbsp) and mix thoroughly so that each straw is covered with an oil layer. This will prevent the remaining ingredients from turning ruby.
4. Now you can mix all the ingredients, add salt and pepper to taste. Add another 35 ml of oil, lemon juice to the salad, mix everything. The salad is ready.

Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:

• Pre-soaked and then crushed prunes promote digestion;
• Pomegranate seeds will complement the treat with vitamin C and iron, and also give the snack a pleasant sour-tart taste;
• Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
• There is also a sweet and sour version of this salad, where granulated sugar (1-2 tsp) is also added for dressing along with oil, lemon juice and a pinch of salt.

Korean cabbage salad with beets and carrots

Korean salads somehow quickly burst into our culinary life and remained there forever, because they are so tasty. Any housewife can prepare classic Korean carrots at home if she has some seasoning. And if you make the dressing yourself, and add cabbage and beetroot to the traditional orange root vegetable, then you won’t be taken by the ears from such a salad.

Ingredients

• A small forkful of cabbage – 500 g;
• Beetroot – 1 root vegetable;
• Carrots – 120 g;
• Onion – 1 onion;
• Coriander powder - ½ tsp;
• Garlic cloves - 3 pcs.;
• Table vinegar 9% - 50-70 ml;
• Refined vegetable oil – ½ tbsp.;
• Black pepper powder – ½ tsp;
• Granulated sugar – 20 g;
• Table salt – 1.5 tsp.

Making beet and cabbage salad

1. Chop the prepared, washed and peeled vegetables. Grate carrots and beets for a Korean salad, and use a shredder to turn the cabbage into smooth and thin strips.
2. Now in a large, wide-bottomed container, mix all the vegetables together with salt, slightly pressing the slices so that the salt saturates the cabbage and root vegetables well. Leave the half-finished salad to brew for 15-20 minutes.
3. Meanwhile, chop the onion into thin rings and fry in oil until translucent and lightly golden. Mix the finished frying with the salted vegetables.
4. Now mix the salad with the rest of the ingredients as an aromatic dressing mixture: add sugar, then pepper, coriander and pressed garlic.

Pour in the vinegar and oil and mix everything thoroughly again. The salad in this form should marinate in the refrigerator for about 2-3 hours.

Salad “Goat in the garden”

This type of treat is guaranteed to become the main object of admiration just for its appearance. And after tasting this masterpiece, you will definitely have more fans of your cuisine.

Ingredients

• Smoked sausage – 0.3 kg;
• Cabbage forks – ½-1/3 pcs.;
• Carrots – 250 g;
• Beetroot – 120-150 g;
• Potatoes – 3 tubers;
• Fresh cucumbers – 2-3 pcs.;
• Garlic cloves – 2 cloves;
• Mayonnaise – 1 small pack;
• Salt – 7 g;
• Pepper powder (black) – ½ tsp.

Homemade “Kozlik”

1. All components of this salad are used without heat treatment, which makes this appetizer a storehouse of useful substances. And thanks to this, this salad is prepared very quickly.
2. All components should be crushed into strips. Shred cabbage, shred potatoes on a coarse grater, hand-cut cucumber and sausage into thin slices, and peel beets and carrots using a Korean grater.
3. Potatoes are the only component that requires pre-cooking. But you don’t need to boil it, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, place the potatoes on paper so that some of the oil is absorbed.

The layout of the salad is quite original: on a large dish, place a mound of sausage in the center; along the edges, in the shape of a seven-flowered flower, we place other components in heaps with petals, which should first be seasoned with a little salt and pepper. It turns out to be a very bright, healthy and creative salad. Squeeze mayonnaise over the inner sausage circle.

This salad should be served in portions and placed on a dish immediately before serving so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage can be replaced with meat fried with seasonings.

Fresh cabbage and beet salad recipe with photos is very tasty

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

Fresh beet and cabbage salad, recipe with photo:

Fresh beets – 1 pc.

Fresh white cabbage – 200 g

Onions – 1 pc.

Green onions – 0.5 bunch

Mayonnaise – 0.5 cups

Ground black pepper – 0.5 teaspoon

Salt – 0.5 teaspoon

Preparation time – 10 minutes

Cooking time – 20 minutes

Number of servings – 2–3

Prepare all the necessary ingredients.

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

Chop the cabbage into thin strips.

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

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

Mix the vegetables and lightly rub them with your hands.

Season the vegetable mixture with mayonnaise.

Mix the salad well.

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

By cabbage I mean white cabbage, which is widespread throughout the world. Probably, as long as agriculture has existed, people have been growing and using cabbage for their diet for as long. White cabbage is a vegetable that is very unique in its beneficial properties. Cabbage contains vitamins A, group B, C, PP, K, anti-ulcer vitamin U and many others, and in terms of the amount of vitamin C it contains, it is even ahead of lemons. Cabbage is rich in macroelements useful for the human body, such as potassium, calcium, chlorine, sulfur, magnesium, and sodium. It contains many essential microelements for humans, including cobalt, iron, aluminum, zinc and many others. At the same time, cabbage is a low-calorie product, its calorie content is only 28 kilocalories, and 100 grams of this vegetable contains approximately 1.8 grams of proteins, 0.1 grams of fat and 4.7 grams of carbohydrates.

Folic acid contained in cabbage leaves has a beneficial effect on blood circulation and metabolic processes occurring in the human body. The tartonic acid present in raw cabbage prevents the accumulation of cholesterol and fats, and also has anti-sclerosis properties. Cabbage is good at removing excess water from the body's cells. Cabbage juice reduces the amount of sugar in the blood, has a beneficial effect on the liver and leads to a decrease in its size. So, raw white cabbage is very useful for those who want to lose excess weight, for peptic ulcers of the stomach and duodenum, for gastritis, for diabetes, and for cancer.

And so that cabbage does not become boring, you need to prepare different delicious dishes from it. I have already presented dietary products on my website several times. cabbage dishes, and vegetarian, and lenten, for example, , , and so on, not counting the delicious first and second courses. There will be no exception and this at the same time dietary, vegetarian and Lenten dish from raw cabbage, beets and carrots. Dishes made from beets and carrots can also be easily found on my website.

I think presented in this article lean raw vegetable salad, which can be successfully called coleslaw, beet salad or carrot salad, will appeal not only to raw foodists, but also to any lovers of healthy food. After all, healthy eating in our time is no longer a whim, but an urgent need.

Vegetable salad from cabbage, beets and carrots, recipe

I believe that in our time it is impossible to surprise anyone with a simple vegetable salad recipe, and, strictly speaking, I do not strive for this. I just decided to prepare this vitamin-rich and healthy salad for myself, and at the same time remind you of the benefits of cabbage and the variety of dishes made from it.

To make a tasty and quick snack from raw vegetables according to the recipe that I will describe below, I use the following products:

White cabbage – 300 grams;

Medium beets - 1 piece;

Carrots – 1 piece;

Onion – 1 piece;

Garlic – 1 large clove;

Sugar – 1 tablespoon;

Salt – 1 teaspoon;

Sunflower oil – 4 tablespoons.

How to prepare cabbage, beet and carrot salad, step-by-step recipe with photos

To prepare a lean salad of raw cabbage, beets and carrots with onions, garlic and sunflower oil, you need to peel the beets, carrots, onions and garlic. Then chop the cabbage, grate the beets and carrots, chop the onion and garlic. Add salt, sugar, season with sunflower oil and mix everything.

And here’s how I prepare this simple raw vegetable salad.

First I peel the beets, then the carrots and rinse them under water. After that I peel the onions and garlic. Although the order can be any.

I grate the beets on a coarse grater, put them in a large bowl, pour over two tablespoons of sunflower oil and stir. I do this so that the beets do not color the rest of the vegetables too much.

I chop the cabbage with a knife on a cutting board into long thin strips.

I grate the carrots on a coarse grater into a separate plate.

I cut the onions into small cubes. I finely chop the garlic with a knife, although if desired, it can be squeezed out using a garlic press directly into the salad, but in salads I like to use finely chopped garlic.

I transfer all the prepared ingredients one by one into a bowl with the beets.

First I add shredded cabbage.

Next, grated carrots.

Then I put chopped onions and garlic, sprinkle everything with salt and sugar.

I add two more tablespoons of sunflower oil to the vegetables.

In winter, it is especially important to eat fresh vegetables so as not to deplete your vitamin reserves and avoid getting sick. In the middle zone, the most accessible and widespread vegetables are white cabbage, beets and carrots. They are used almost everywhere - in dressings for borscht, for main course, in salads. They are available to all people and, if prepared correctly, are surprisingly tasty. Today we’ll talk about how you can prepare a salad from fresh beets, carrots and cabbage, recipes. By adding different ingredients to such a vegetable snack, it is easy to achieve different tastes and please all family members.

Beet, carrot, cabbage salad - recipe 1

Ingredients: beets – 1 medium; carrots – 1 large; white cabbage – 400 g; onion – 1; garlic – 2 cloves; salt, sugar - 1 tbsp. l.; refined oil, apple cider vinegar (a couple of spoons).

First, you need to rinse all the vegetables thoroughly, and also remove the top layer from the root vegetables. Then we take out a large grater and chop the beets first. Place it in a large bowl or salad bowl and grease it with oil. This is always done so that its color pigment does not color all the other salad ingredients. Now grate fresh carrots and put them in a salad bowl. The next step is to chop the cabbage. Try to cut it as thin as possible, so it will look beautiful in the dish.

Now it's time to chop the onion. It is cut as finely as possible. Next, you can also chop the garlic using a knife. We send the slices to the salad bowl. Now you need to do the following - remember all the vegetables well with your hands, add salt to taste and remember again. Add sugar and vinegar to the salad bowl. If you are against vinegar, replace it with lemon juice. It will give sourness and a pleasant aroma. Add a little more vegetable oil to the salad bowl and stir the vegetables. To infuse, it is recommended to place the salad bowl in the refrigerator for a short time.

Carrot, beet, cabbage salad - recipe 2

Ingredients: fresh beets – 2 roots (about 300 g); cabbage – 200 g; fresh carrots – 2 pcs.; garlic – 2 cloves; bulb; mayonnaise – 100 g; green onions – 100 g; salt – 1 tsp; sugar – 1 tbsp. l.

We begin the cooking process as usual - wash all the vegetables and peel the beets, carrots, onions and garlic. Now we need a grater, the most ordinary one, with large holes. Grate the carrots, separately the beets. Immediately grease the beet with a small amount of oil and stir. Then you can combine it with other products. Shred the cabbage into thin strips and knead with your hands. When it releases juice, you can transfer it to a salad bowl. Chop the garlic the way you like - through a press or with a knife.

Chop the onion and prepare a marinade for it. Take 30 ml of vinegar, the same amount of water, a pinch of salt and a teaspoon of sugar. Dissolve the bulk ingredients and place the sliced ​​onions in a container with the marinade for 20 minutes. When the onion becomes sweet and sour and loses its bitterness, send it to the salad bowl. Mix all the chopped vegetables thoroughly, adding salt and sugar, then take mayonnaise and season our aromatic salad. Top the dish with chopped green onions.

Cabbage, beet, carrot salad - recipe 3

Ingredients: raw beets – 1; cabbage – 200 g; carrot – 1; green apple – 1; kohlrabi – 1 fruit; linseed oil – 4 tbsp. l.; apple cider vinegar – 1 tbsp. l.

We peel all root vegetables and kohlrabi and wash them. Grind them using a coarse grater. Three beets separately and grease with some oil, then mix with the rest of the shavings. Finely chop the white cabbage and crush it with your hands and combine it with the salad. Rub the peeled apple last so that it does not have time to darken. Immediately sprinkle the salad with vinegar, mix and season with oil. You can decorate your vitamin salad with herbs by simply sprinkling it on top.

The benefits of salads with fresh beets, cabbage and carrots

Beets are considered a root vegetable that can cleanse and thin the blood and lymph. It has a beneficial effect on the cardiovascular system and digestion. This vegetable is recommended in any form for anyone who suffers from constipation. However, in its raw form, beets are hard on the intestines. If you have been diagnosed with diseases of the stomach or intestines, consult your doctor about whether it is possible to eat raw beets in your case.

Carrots are a source of vitamin A; when consumed regularly, visual acuity increases and immunity is strengthened. Carrots also have laxative properties. If you include dishes such as salad with fresh beets, carrots and cabbage in your menu, you will never experience constipation.

Cabbage - it contains B vitamins, vitamin C in a modified form, potassium, phosphorus, manganese and other useful substances. If you have high acidity, it is better to avoid salads with raw cabbage, especially if they have lemon juice or vinegar added to them. If you have flatulence, you should also not eat fresh cabbage; when it is digested, a lot of gases are formed in the intestines.

Salads from fresh vegetables are very healthy and necessary in the diet if you do not have any diseases of the internal organs. If they are, your doctor will most likely recommend that you eat vegetables that are heat-treated; they are easier to digest and do not irritate the mucous membranes of the intestines and stomach.

Do you like juicy sweet and sour salads made from fresh vegetables? Be sure to appreciate the taste of those presented to you today. They are worthy of attention because they are healthy, easy to prepare, and the ingredients for their preparation are always available in every home.

Calories: Not specified
Cooking time: Not specified

Lent has now begun and people who are planning to adhere to it will be interested in learning new recipes for other snacks. I would like to advise you to prepare a very interesting salad from cabbage and beets, and, most importantly, it turns out to be both tasty and low-budget at the same time, because it contains only vegetables - white cabbage, beets, carrot roots and lettuce peppers. And we will season such a salad with a very interesting dressing. The trick to it is that we will mix the oil with honey and lemon juice. It is the aroma of honey that creates the taste of the entire dish and makes it more refined and aromatic.
I generally like these dishes because they are quick to prepare and you always have the right ingredients in the refrigerator. And in just 10-15 minutes you will have a delicious vegetarian dish. To decorate the taste of the salad, you can add finely chopped parsley, basil or dill. We can also add sesame or sunflower seeds to the dish, then the dish will have a more interesting taste.
Cabbage for salad should be taken in such a way that the fork is fresh and elastic, then the shredded cabbage in the salad will turn out more crispy and tasty. To make the carrots more juicy, before chopping them, soak them in cold water for at least half an hour.
By the way, the same can be said about beets: soaked in cold water, they become brighter and juicier. In itself, the combination of cabbage, carrots and beets is already quite interesting, and the salad pepper added to them adds aroma and piquancy.
The presentation of the salad is simple and unpretentious: mix all the ingredients as usual, season them with dressing and put them in a salad bowl, sprinkling sesame seeds on top.
The recipe is for 2 servings.

Ingredients:
- beetroot - 1 pc.,
- carrot root - 1 pc.,
- salad pepper fruit - 1 pc.,
- white cabbage - 100 g,
- oil (vegetable, sesame, flaxseed) - 1 tbsp.,
- honey - 1 tsp,
- lemon juice - 1 tbsp.,
- salt, pepper, herbs, sesame seeds.

Step-by-step recipe with photos:

We wash the white cabbage with water, dry it and cut it in half to make it easier to work with. Next, chop it into fairly thin strips.




We crush the cabbage with our hands so that it releases a little juice and becomes softer.




We chop the peeled carrot root with a special shredder for Korean carrots.




We also chop the peeled beets.

We are preparing the dressing.
To do this, mix honey with oil and lemon juice in a separate bowl.




Leave it for 10-15 minutes to marinate.






Try also cooking, which is also easy to prepare and tastes very good. Bon appetit!