Cabbage salad just like in kindergarten. Salad of fresh cabbage and carrots with vinegar: the recipe is like in the canteen. Salad of fresh cabbage, carrots and bell peppers

Let's make a fresh cabbage salad. As everyone knows, cabbage contains many vitamins and nutrients, so we continue to stock up on various benefits for the coming winter to strengthen our immunity.

Salads made from fresh cabbage are generally very low in calories, and if you add more fresh herbs and season with olive oil, they are also very tasty.

Cabbage is a very versatile vegetable, no matter what dishes are prepared from it. In sour, salty, sweet, spicy versions, it invariably has excellent taste.

And let’s not even talk about salads - quick, simple and varied, cut it, add onions, pour oil on it, the salad is ready, trim the cucumber, new salad, season with mayonnaise - a new taste.

Let's start preparing fresh cabbage salad. Which one? It's up to you to choose

Simple salad of fresh cabbage and carrots with vinegar

Ingredients:

Fresh cabbage – 300 gr.
Medium-sized carrots – 1 pc.
Onion small head – 1 pc.
Sugar – 1 – 2 tsp.
Table vinegar 9% - 1.5 tsp. (or to taste)
Salt to taste

Preparation:

Finely chop the cabbage, add salt to taste and mash well with your hands.
Grate carrots on a coarse grater
Add thinly sliced onion
Add sugar, vinegar and oil
Mix everything thoroughly, let it sit for a while and mix again
Before serving, garnish with herbs and cranberries

Blue Cabbage Salad with Smoked Sausage

Ingredients:

Preparation:

Finely chop the cabbage

2. Cut the sausage into thin strips

3. Mix everything

4. Add sugar and salt to taste

6. Mix everything thoroughly

7. You can optionally add canned peas to the salad.

Fresh cabbage salad like in a cafeteria or kindergarten

Ingredients:

Cabbage – 500 gr.
Cucumbers – 2 pcs.
Carrots – 2 pcs.
Vinegar 9% - 1 tbsp. l.
Salt - a pinch
Sugar – 1 tbsp. l.
Vegetable oil – 2 tbsp. l.
Dill – 1 bunch
Pepper - a pinch

Preparation:

Finely chop the cabbage

2. Having previously cut the skin from the cucumbers, cut them into half slices

3. Cut the onion into thin half rings

4. Grate the carrots on a medium grater

5. Mash everything so that the cabbage gives juice and becomes softer

6. Salt and pepper to taste, add vinegar

7. Mix everything

8. Add sugar, mix

9. Add oil and mix

10. Place in the refrigerator for 2 hours

11. Before serving, you can decorate with any greenery you wish.

Young cabbage salad with cucumber and soy sauce

We use young cabbage for the salad; it is advisable that the head of cabbage is not yet tight.

Salad of fresh cabbage, carrots and bell peppers

Ingredients:

1.5 kg cabbage
300 gr. carrots
300 gr. bell pepper
300 gr. Luke
105 gr. Sahara
1.5 tablespoons salt
150 ml vegetable oil
150 ml vinegar 9%

Preparation:

Finely chop the cabbage

2. Grate the carrots on a coarse grater

3. Cut the pepper into thin strips

4. Cut the onion into thin half-slices

5. Pour in oil, add vinegar

7. Add salt, mix everything thoroughly

8. Place in jars and tamp down properly so that the cabbage is in the brine

Cabbage salad with sausage and cheese

Ingredients:

Preparation:

Cut the onion into small cubes, add vinegar and pour hot water
Finely chop the cabbage
Cut the sausage into small cubes
Cut the cheese into small cubes
Add onion, rinse with cold water first
Add the crackers and mix
Season with mayonnaise, add salt if desired
Mix everything thoroughly
The salad is served immediately to the table so that the croutons do not get soggy

Ingredients:

1 head of young cabbage
2 cucumbers
7 radishes
2 eggs
1 bunch of green onions
1 bunch of dill or parsley
Vegetable oil

Preparation:

1. Boil eggs hard, cool, peel, cut into small cubes
2. Finely chop the cabbage
3. Cut the cucumbers into thin half rings
4. Cut radishes into thin half rings
5. Finely chop the onion
6. Finely chop the greens
7. Season with salt and oil
8. Move carefully

3 young cabbage salads video recipe

I wish you a good harvest at your dachas so that you can delight your loved ones and friends with delicious and healthy salads. After all, preparing such salads does not require much time, special culinary skills or special products.

cabbage like in a cafeteria salad

Ingredients for cabbage salad with carrots, as in the cafeteria

cabbage 300 g
carrots 50 g
onion
salt a pinch
sugar 0.5 tsp
vinegar (3-6%) 1 tbsp. (any vinegar will do - table vinegar, apple vinegar, wine vinegar, rice vinegar)
sunflower or olive oil 1 tbsp.

How to cook cabbage like in a cafeteria

Finely chop the cabbage. The secret to the success of the salad is that the cabbage is cut into very thin strips. You can even scrape it off carefully with a knife. Then you get thin cabbage strips, just what we need.
We mash the cabbage with our hands so that it releases the juice.
Add salt to the cabbage.
Shredded cabbage must be left in a warm place for a while so that the cabbage releases its juice. This is a very important point in preparing fresh cabbage salad; thanks to this little trick, the salad turns out tastier.
While the cabbage is brewing, we will move on to other vegetables. Grate the carrots on a medium grater. In this recipe, the carrots serve more as a decoration. Still, cabbage takes the leading place in the salad.
Pour all ingredients into a bowl and sprinkle with vinegar. Add sugar to soften the taste of vinegar.
Pour in vegetable oil.
Next, mix everything well and put it in the refrigerator for half an hour to an hour.
Place the salad on a plate and sprinkle with herbs.

Cabbage as in the cafeteria, the salad is ready. In the finished salad, if all proportions are met, the taste of vinegar and oil is not felt. It is better to prepare the salad in advance so that it has time to marinate for at least half an hour. This will only benefit its taste.

Many of us have memories associated with certain foods. So, someone would really like to eat the soup that their mother always prepared, or the pies that their grandmother baked. Many more people remember with nostalgia the delicious dishes from kindergarten or even the school canteen. Thanks to access to information on the Internet, anyone can now find a suitable recipe for such dishes. And today we will remind you how to prepare vitamin-rich cabbage salad just like in the USSR canteen.

Recipe for vitamin salad, like in a Soviet canteen

In fact, in many parts of the Union, cabbage salad was prepared in different ways. Perhaps this option will be close to you. For it you will need four hundred and fifty grams of cabbage (this is the weight of the already chopped product), a medium carrot, four tablespoons of three percent vinegar, six grams of regular salt (about a teaspoon with a small slide) and a tablespoon of sugar (without a slide). Also use a couple of tablespoons of vegetable oil.

First, chop the cabbage with a sharp knife, first removing the top leaves. Place the chopped vegetable in an enamel saucepan, add salt and add vinegar. Stir and place over fairly high heat. Warm the cabbage for a couple of minutes, stirring constantly. During this time it should settle well.

Then set the cabbage aside to cool completely. Take care of the carrots. Wash it, peel it and grate it on a fairly large grater. Then add the carrots to the cooled cabbage. Sprinkle with sugar, season with oil and mix well. Then drain excess liquid from the salad and let it stand in the refrigerator for about two hours.

Another option for preparing a vitamin salad, like in a Soviet canteen
To create this version of the salad, you need to use three hundred grams of white cabbage, one medium carrot and one medium-sized onion. Also stock up on a teaspoon of sugar, one and a half teaspoons of table vinegar (nine percent), some salt, and a tablespoon of vegetable oil. You will also need some greens and cranberries.

Chop the cabbage fairly finely. To do this, you can use a sharp knife or a special grater. Add some salt and knead it thoroughly with your hands, the vegetable should give juice. Peel and wash the carrots, then grate them on a coarse grater. Add carrots to cabbage.

Peel the onion, chop it quite thinly into half rings. Also add it to the rest of the salad ingredients.

Sprinkle the contents of the bowl with vinegar, sprinkle with sugar and pour over sunflower oil. Leave the salad for a while to infuse. After this, mix again, place in a salad bowl and serve, garnished with herbs and cranberries.

Vitamin salad, like in a USSR canteen with an apple

To prepare such a salad, you will need three hundred to four hundred grams of white cabbage, a medium carrot and a medium apple. Also use a couple of tablespoons of vegetable oil, a teaspoon of vinegar (or one to one and a half teaspoons of lemon juice), half a teaspoon of sugar, some ground pepper and salt, depending on your taste preferences.

To begin, chop the cabbage into smaller pieces, add salt to it and remember to let it release its juice. Wash the carrots, peel and grate on a coarse grater. Peel the apple and remove the core. Also grate it on a coarse grater.
Combine all the prepared ingredients in a convenient bowl, sprinkle with sugar and pepper, sprinkle with vinegar and pour over vegetable oil. Mix well. Leave the salad for half an hour to steep, then stir again and serve.

Another option for a vitamin salad, like in a cafeteria, with bell peppers
Some canteens periodically served salads with bell peppers, which were also popular among the population. And preparing such a dish is not at all difficult; you need to stock up on half a head of cabbage, a large bell pepper, a medium carrot and a small onion. Also use one and a half teaspoons of vinegar, a couple of tablespoons of vegetable oil, a teaspoon of sugar, and a little less than a teaspoon of salt. You will also need herbs and ground black pepper, depending on your taste preferences.

Chop the cabbage into smaller pieces, add salt and mash with your hands so that it releases its juice. Set the bowl of cabbage aside and begin preparing the remaining ingredients. Wash the pepper, remove seeds and stems. Chop into thin strips. Peel the onion and cut into thin half rings. Wash the carrots, peel and grate on a medium grater. Add the prepared vegetables to the cabbage and stir. Sprinkle the salad with sugar and pepper, pour in vegetable oil and sprinkle with vinegar. Stir and leave for a while to brew. Then stir again and serve.

Additional Information

It’s not for nothing that cabbage salad got its name “vitamin”. Indeed, during the cold season, it can become an accessible source of nutrients necessary for the body. This dish perfectly compensates for the lack of vitamin C and vitamin B1; it contains vitamin K and vitamin PP. The vitamin salad is also rich in many minerals, such as calcium, potassium, phosphorus, zinc, iron, etc. It will appeal to both children and adults, and is perfect for many everyday dishes.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

This is a very simple and popular dish, known to many since early childhood. Carrot and cabbage salad turns out to be very tasty and healthy, as it contains a huge amount of fiber, microelements and vitamins. Thanks to its rich composition, the dish has an excellent effect on the functioning of the gastrointestinal tract.

How to make cabbage and carrot salad

The cooking process does not involve any special tricks, however, there are certain tips on how to make the dish as tasty, tender, and appetizing as possible. So, the main ingredient should be chopped very finely, but carrots, on the contrary, should not be chopped too finely. The best option is to grate the product using a medium-grain grater or cut into thin slices. Before preparing the salad, the vegetables should be very thoroughly washed with a brush and peeled. How to dress cabbage salad like in a cafeteria?

Dressing for cabbage salad with carrots

The sauce allows you to change the calorie content and satiety of the dish. To increase these indicators, you can use mayonnaise as a dressing. How to dress a cabbage and carrot salad like in a cafeteria if you want to prepare a light snack? In this case, the optimal solution would be a marinade made from vegetable oil and vinegar or lemon juice. Add salt, spices, sugar as desired.

Cabbage salad with carrots - recipe

The classic recipe for cabbage salad, like in a cafeteria, involves the use of only two main components, however, the set of products can be supplemented with herbs, grated apple, onion, fresh cucumber, garlic, nuts, and bell pepper. Such a dish will be even more vitamin-rich, tasty, and interesting. In the spring and summer seasons, you can prepare a salad like in a dining room from fresh, young vegetables, and for autumn and winter you can prepare a canned product.

Salad with cabbage and carrots with vinegar

Cooking time: 15 minutes.
Number of servings: for 2-3 persons.
Calorie content of the dish: 50 kcal/100 g.
Cuisine: Russian

The snack is very popular due to its ease of preparation, availability of products, and fresh, pleasant taste. This light salad perfectly complements any fish and meat dishes; in addition, it can serve as a snack for those who take care of their figure, since it contains a minimum of calories. Another benefit of the snack is how healthy it is. Below we describe in detail and with photos how to prepare a vitamin-rich cabbage salad with carrots and vinegar, just like in a cafeteria.

Ingredients:

a small head of cabbage;
sugar – 1 tbsp. l.;
large carrot;
vinegar 3% – 4 tbsp. l.;
sunflower or olive oil – 2 tbsp. l.;
salt.

Cooking method:

Cabbage leaves should be finely chopped, placed in an enamel container, added the specified amount of vinegar, salt and put on fire. Keep the dishes on the stove for a couple of minutes, constantly stirring the component, then remove and set aside to cool.
Chop or grate the carrots and add to the cooled cabbage.
Season the salad with oil and sugar, stir with a spoon, then drain the excess liquid and put the dish in the refrigerator for an hour.

Fresh cabbage salad with carrots

Cooking time: 10 minutes.
Number of servings: for 3-4 persons.
Calorie content of the dish: 80 kcal/100 g.
Purpose: for lunch/dinner/snack.
Cuisine: Russian
Difficulty of preparation: easy.

Fresh cabbage salad, just like in a canteen, when systematically included in the menu, will help avoid seasonal vitamin deficiencies and improve digestion. It is worth preparing such an appetizer just before serving, so that the juice from the vegetables does not drain and the taste of the dish does not deteriorate. Nutritionists recommend eating spring salad for athletes, fasting people and people losing weight. Below is a step-by-step recipe with photos of each stage of cooking.

Ingredients:

sunflower oil – 2 tbsp. l.;
white cabbage – 0.2 kg;
garlic cloves – 3 pcs.;
Korean carrots – 0.2 kg;
spices (optional).

Cooking method:

Finely chop the white cabbage, mix it with Korean carrots (it is better to choose ones that are not too spicy).
Next, you need to add dressing (vegetable oil), salt, and other seasonings to taste.
Lastly, add the crushed garlic, stir, and serve the appetizer.

White cabbage salad with carrots

Cooking time: 25 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 68 kcal/100 g.
Purpose: for lunch/dinner/snack.
Cuisine: Russian
Difficulty of preparation: easy.

You can complement your weekday dinner with a fresh vegetable salad, which is prepared from available ingredients available in the refrigerator of every housewife. In canteens, this appetizer is served with any side dishes, soups, fish and meat dishes. To ensure that the taste does not disappoint you, choose fresh, young fruits, and to add some piquancy to the dish, you can add a grated green apple. Below we describe in detail and with photos how to prepare a salad of white cabbage with carrots.

Ingredients:

vinegar – 1 tsp;
white cabbage – 0.3 kg;
garlic cloves – 3 pcs.;
medium sized onion;
carrot;
sugar/salt;
oil.

Cooking method:

Wash the vegetables, peel if necessary, finely chop with a knife or grater. Press the garlic, and it is better to cut the onion into small cubes.
All prepared products should be placed in a salad bowl.
To prepare the dressing, combine 1 teaspoon of sugar, a little salt, and vegetable oil. It is more convenient to stir the snack with two forks.

Recipe for vitamin salad from cabbage and carrots

Cooking time: 20 minutes.
Number of servings: for 3 persons
Calorie content of the dish: 78 kcal/100 g.
Purpose: for lunch/dinner/snack.
Cuisine: Russian
Difficulty of preparation: easy.

Any salad prepared exclusively from vegetables and seasoned with vegetable oil can be included in a diet: with a minimum number of calories, the dish contains a huge number of useful substances, including vitamins, minerals, fiber, etc. In addition, cabbage-carrot salad is rich in vitamins just like in the canteen very juicy, aromatic, bright and tasty. According to the instructions, to prepare it, it is recommended to place celery in water acidified with lemon in advance, and then grate it coarsely.

Ingredients:

sour green apples – 2 pcs.;
cabbage – 0.3 kg;
greenery;
spices;
carrots – 2 pcs.;
celery root – 50 g;
oil for refueling.

Cooking method:

Peel the food, finely chop the cabbage, grate the apples along with carrots and celery.
Next, you need to add a little salt and other spices to the chopped vegetables, and pour over some oil.
Cabbage salad with carrots can be served as in a cafeteria, garnished with chopped herbs.

Delicious cabbage salad with carrots - cooking secrets

Spring cabbage and carrot salad is extremely simple to prepare, however, knowing certain secrets, you can improve its taste, making it as juicy and tender as possible. What experienced chefs advise:

After grinding, the main component should be salted, lightly crushed with your hands so that it releases the juice;
You can even serve the appetizer on a holiday table, improving its appearance by adding bright foods - red bell pepper, green apples or spinach;
It is better to season the salad with natural mayonnaise, sour cream or vegetable oil, otherwise the benefits of the dish will be questionable;
greens will give the finished snack additional piquancy and fresh aroma;
To increase nutritional value, add a small handful of nuts to the ingredients, after breaking them into small pieces.

Video: cabbage salad with carrots like in a cafeteria

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Salad "Vitamin". Technological map No. 22.

In more detail, the technology for preparing the “Vitamin” salad:

I won’t tire of reminding you that these are children’s portions, and 6 servings are realistic for two, maximum three adults per side dish.

For the salad we will need carrots, apples, greenhouse cucumbers and tomatoes. Absolutely everything must first be scalded with boiling water. If you scald the tomatoes a little longer, the skin will most likely begin to peel off. If this happens, it is better to remove it.

Cut the washed and scalded tomatoes into strips. I have them small, so I cut them into small slices. It is better to take fleshy varieties of tomatoes, otherwise there will be more liquid and seeds than they are good for. According to technology, the entire seed nest is removed and thrown away. I didn't do this.

Next are carrots and cucumber. Again, wash thoroughly and scald with boiling water.
We clean the carrots by thinly cutting the skin.
Since I bought the cucumber in the store, and did not pick it directly from my garden, I made sure to cut the skin thinly, since it is always covered with some kind of nasty thing, and neither children nor adults need to eat it at all.
Cut both cucumber and carrots into thin, small strips. I have a special grater, so this process is very quick.

Squeeze lemon juice. You need about one tablespoon.
Remove the skin from a well-washed and scalded apple and cut out the core. Like all other vegetables, we cut it into small strips.
We combine the apple with the rest of the vegetables and immediately pour lemon juice over it to slow down the darkening process.