How to cook cabbage salad with carrots. Vegetable salad with beets. For cabbage and carrot salad you need

14.12.2017 16 121

Cabbage salad with carrots like in the canteen - the best recipes from childhood

Cabbage salad with carrots, just like in a cafeteria, is prepared very quickly, and not only the traditional recipe for preparing this vitamin-packed dish, but also its variants, with and without vinegar, with bell pepper, garlic and other ingredients, have long become a favorite, while the calorie content of the snack is not increases, making it useful for dietary nutrition...

Cabbage salad with carrots like in the cafeteria - the most popular recipe

Surely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins.
The dish is universal and can be served with any side dish.

There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.

Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:

Finely shredded cabbage – 500 g
Carrots – 1 pc.
Salt – 1 teaspoon, not heaped
Sugar – 1 tablespoon, not heaped
Vinegar 3% – 4 tablespoons
Vegetable oil (sunflower, olive, corn) – 2 tablespoons.

Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.

chop the cabbage

Remove the cabbage from the heat and let it cool, and peel the carrots and grate them on a coarse grater, or use a grater to prepare carrots according to the Korean recipe - add the grated vegetable to the cabbage.

Mix the vegetables well, season with sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We put the finished dish in a cold place for several hours, then serve it on the table as a side dish for any dish.

Vitamin cabbage salad with garlic

Spicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of ingredients to give it a piquant, spicy taste. So, we need:

Cabbage – 300 g
Carrots – 1 pc.
Onion (it is better to take red salad) – 1 pc.
Garlic – 3 cloves
Vinegar 9% – 1 teaspoon
Vegetable oil – 4 tablespoons
Sand – 2 teaspoons
Salt - depending on your taste preferences.

To prepare a cabbage salad with carrots as in the cafeteria, cut the vegetables in the same way as in the first recipe - chop the main ingredient into small pieces, three carrots on a regular grater, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze out using a garlic press.

We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!

Recipe without vinegar

Most cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:

Half a head of cabbage
Carrot – 1 pc.
Half a lemon
Oil – 4 tablespoons
Salt according to taste preference
Ground black pepper - on the tip of a teaspoon.

Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.

Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and it will be appreciated by those who prefer a healthy diet and watch their figure.

Cooking secrets and tricks

To make your favorite salad, the taste of which you have known since childhood, especially tasty, experienced housewives and professional chefs recommend the following:

After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
Do not forget about external aesthetics - for beauty, you can add an apple, grated on a coarse grater, multi-colored bell peppers, cut into strips or cubes, to any cabbage salad recipe;
Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
Dress the salad mainly with natural substances - sour cream or olive oil, and do not use mayonnaise for dressing - the benefits for the body will be lost;
As a side dish, the salad is perfect for any meat dish, but in this case you should opt for lean types of meat - chicken fillet, beef;
The combination of cabbage salad with fish dishes and seafood food will be unsuccessful;
If you want to add some zest to your cabbage salad, add a handful of crushed nuts to it, it can be regular hazelnuts, walnuts or almonds.

As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the canteen of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!

White cabbage, Beijing, cauliflower, broccoli or purple - any type of famous garden crop is useful. Do you want to preserve her vitamins, diversify her menu, and join a healthy diet? Master recipes for preparing dietary salads, in which fresh vegetables are the basis, and the remaining ingredients help give the dish an original taste.

Cabbage and carrot salad recipes

The white cabbage variety is considered the “champion” in terms of the number of variations in preparing a vitamin snack. The leaves of this vegetable crop keep the secret of longevity because they contain vitamin C. Any variety of biennial plant is a source of macro- and microelements, so the recipe for fresh cabbage and carrot salad for people watching their weight is irreplaceable when there is a need to enrich the diet with tasty low-calorie dishes.

You can prepare a vitamin-rich snack all year round: the healthiest one comes from young, freshly picked fruits, the piquant or original one comes from canned, pickled, pickled ones. A good addition that enhances the flavor would be other vegetables or fruits: cucumber, beets, apple. Dressing for cabbage salad with carrots also plays a role, and the options are vinegar, vegetable oil, mayonnaise. Fans of spicy food will benefit from a Korean appetizer, and fans of beautiful food can prepare and serve a dish of purple cabbage.

With vinegar

Even a well-known dish can be given a “zest” if you have the right recipe at hand. Refueling plays no less important role than the main components. To appreciate a different flavor of a well-known healthy snack, prepare a salad - cabbage with carrots and vinegar. A pungent liquid with a specific odor as a result of fermentation has its own flavor nuances, so in addition to table vinegar, such healthy stand-alone dishes or as an addition to a side dish can be seasoned with apple or wine vinegar.

Ingredients:

head of cabbage (small) – 1 pc.;
carrots – 200 g;
bite – 30 ml;
sugar – 50 g;
salt - a pinch.

Cooking method:

Chop the head of cabbage, grate the root vegetables, mix everything, adding half the dose of sugar. Leave for a quarter of an hour until the juice forms.
During this time, prepare the dressing by mixing the remaining sugar, vinegar, and salt.
Season the dish, let it brew for another quarter to bring it to full readiness.

From fresh cabbage with carrots

A traditional addition to main courses, which even children can prepare. The only special culinary skills you will need is the ability to chop vegetables, but if you use a vegetable cutter, you can speed up the cooking process and make it simple. A healthy salad of fresh cabbage with carrots can be seasoned with mayonnaise; for a dietary option, vegetable oil is suitable, and to add spiciness to the appetizer, use vinegar. The choice of appropriate dressing option will depend on the other dishes being served or the diet.

Ingredients:

cabbage head (small) – 1 pc.;
carrots – 2 pcs.;
parsley – 0.5 bunch;
onion (green) – 20 g;
oil (vegetable) – 2 tbsp. l.;
salt - to taste.

Cooking method:

Finely chop all vegetable ingredients and chop the greens.
Pour all the ingredients into a salad bowl, add salt and oil, mixing the ingredients thoroughly.
Before serving, it is better to let the healthy dish brew.

With apple

If you want to give a different taste to a traditional vegetable snack, preserving vitamins and not increasing calorie content, then you will have to add an unexpected component. A juicy fruit with a sour or sweetish taste will make a light salad of cabbage, carrots and apples a winner. “A storehouse of vitamins” will be an excellent addition to the diet menu or can be served as a side dish for meat dishes.

Ingredients:

cabbage – 1 head (small);
carrots - 3 root vegetables;
apples – 2 pcs.;
parsley – 0.5 bunch;
vinegar (fruit) – 50 ml;
oil – 3 tbsp. l.;
salt, sugar - 0.5 teaspoon each.

Cooking method:

Vegetables, cut the apple into strips, chop the parsley.
Prepare the filling by mixing the vinegar, butter, sugar, and salt.
Stir vegetables, apples, herbs together with dressing, let stand for 10 minutes until ready.

With pepper

Some salads do not require a lot of time or special culinary skills to prepare. It’s not every day that you need to cook something original for a special occasion, but maintaining your tone, maintaining your figure and taking care of your health – this must be done every day. An indispensable dish in such a situation will be cabbage salad with peppers and carrots, which is considered a storehouse of vitamins, microelements, and fiber, which are so necessary for the body in the off-season and winter.

Ingredients:

white cabbage – 500 g;
carrots – 150 g;
bell pepper (red, green) – half a fruit each;
green onions – 30 g;
dill – 1 bunch;
salt – a couple of pinches;
vegetable oil – 80 ml.

Cooking method:

Chop the vegetables into strips.
Crush the chopped vegetables, except pepper, with your hands and leave for a quarter of an hour.
Chop the greens, combine all the ingredients together, season with oil and salt.

With cucumber

Want to quickly prepare a healthy dish for lunch? With this step-by-step recipe, you won’t have to think long about what to add to your daily menu! Instead of two healthy vegetables, you should combine three to make a delicious side dish for meat. Preparing a cabbage salad with carrots and cucumber will take no more than a quarter of an hour, and it can be done while the main dish is being prepared, which significantly saves time spent in the kitchen.

Ingredients:

white cabbage – 300 g;
carrots – 200 g;
cucumbers – 200 g;
parsley, green onions - 1 bunch each;
oil – 50 ml;
salt - to taste.

Cooking method:

Finely chop the vegetables, cut the cucumbers into strips.
Finely chop the onion and parsley, pour into a bowl with the rest of the ingredients, add salt and season with oil.
Mix all ingredients and let the dish sit for 5-10 minutes until fully cooked.

With beets

A finished dish based on this step-by-step recipe will easily prove that something healthy can also be beautiful and appetizing. An original vegetable salad - beets, carrots, cabbage, which are almost always on hand, do not require special skills in preparation and are incredibly healthy. By serving such a vegetable appetizer, you can easily replenish the supply of vitamins in the body that it needs to maintain youth.

Ingredients:

head of young or Chinese cabbage (small) – 1 pc.;
carrots – 2-3 pcs.;
beets – 30 g;
onion – 1 head;
oil – 3 tbsp. spoons;
lemon (juice) – 1 teaspoon;
sugar – 1 teaspoon;
salt - to taste

Cooking method:

Pre-boil the beets and grate them coarsely, just like the carrots.
Finely chop the cabbage leaves, finely chop the onion, and combine the ingredients. Salt the vegetable mixture, add sugar, pour in lemon juice, and then stir, leaving for a quarter of an hour.
Then add grated vegetables and season the dish with oil.

With mayonnaise

The taste of the finished vegetable snack is greatly influenced by the choice of dressing. The traditional option is vegetable oil, which makes the dish dietary and low-calorie, but sometimes you want to try something different. If the meal is planned only in a few hours or there is a trip to nature, then it is better to make a salad of cabbage, carrots and mayonnaise. The vegetables will be well soaked, which will only make the appetizer tastier, and the red cabbage with its rich color will provide aesthetics that awaken the appetite.

Ingredients:

cabbage (white, red) – 0.5 heads each;
carrots – 3 pcs.;
bell pepper (red, green) – 2 pcs.;
lemon juice – 1 tbsp. spoon;
mayonnaise – 1 tbsp. spoon;
caraway seeds – 40 g;
salt - to taste.

Cooking method:

Finely chop the vegetables, mash them with your hands, squeeze them lightly, add sweet peppers, cut into strips.
Add salt, lemon juice and mayonnaise, then mix well.
When serving, sprinkle the finished dish with toasted cumin seeds.

Korean

When you want to spice up a well-known vegetable dish, this step-by-step recipe will be the ideal choice. Crispy, appetizing, very tasty - Korean-style cabbage and carrot salad. This appetizer can be served as a side dish for meat dishes, it will suit a festive feast or an everyday table, and it will go well with alcohol. If desired, you can vary the seasonings and spices, but it is not recommended to change the composition of vegetables and filling.

Ingredients:

cabbage – 1.5 kg;
carrots – 3 pcs.;
onion – 1 head;
garlic – 6-7 cloves;
chili pepper – 0.5 pods;
ground red and black pepper – 0.5 teaspoon each;
allspice – 6-8 peas;
sugar – 30 g;
coriander – 0.5 teaspoon;
bay leaf – 3 pcs.;
vinegar – 60 ml;
soy sauce – 1 tbsp. spoon;
water – 100 ml;
vegetable oil – 2 tbsp. spoons;
salt - to taste.

Cooking method:

Cut the vegetables into thin strips, the onion into half rings. Mix all ingredients.
Cook the marinade: water, oil, sugar, salt, ground, allspice, vinegar, bay leaf. Boil the mixture for a few minutes, then remove the bay leaf to remove any bitterness.
Add chopped chili pepper, coriander to the vegetables, pour in hot brine.
Place the snack under pressure for a couple of hours, then put it in the refrigerator for a day.

For the winter

The cold days of the year are a good reason to cook something tasty or taste some prepared ingredients before the spring days arrive. If you take vegetables and root vegetables in season, you can make an inexpensive homemade twist that retains nutrients. When rolling up a salad of cabbage and carrots for the winter, you can experiment with adding other vegetables. This step-by-step recipe is designed for a homemade volume equal to a three-liter jar, but for convenience it is better to use smaller glass containers.

Ingredients:

white cabbage – 2 kg;
carrots – 3-4 pcs.;
onion – 1 head;
vinegar – 80 ml;
sugar – 80 g;
salt – 3 tbsp. spoons.

Cooking method:

Chop the vegetables to taste - finely or coarsely, cut the onion into half rings. Mix everything, then put it into sterilized jars.
Next, pour boiling water into them so that the water reaches the edge, cover with a lid, leaving for a quarter of an hour.
Then drain the water, boil it again, pour it back into the jars, and let sit for another quarter of an hour.
Before the third stage of pouring, distribute salt and sugar evenly among all jars, and when the water boils, pour vinegar into it.
Fill each jar with hot filling and close with a lid. Wrap the jars tightly and wait until they cool.

Video

Carrots and cabbage are frequent guests on our tables. Firstly, these vegetables are available all year round, secondly, they are not expensive, and thirdly, even if you just cut carrots and cabbage, season with oil and salt, you will get a completely edible light salad. But this is not the best option, since there are a lot of delicious recipes that can turn even the carrots and cabbage we are used to into a delicacy. It is important to know that the maximum amount of vitamins and minerals is found exclusively in fresh foods, so it is best not to heat-treat vegetables, but eat them fresh.

Fresh carrot and cabbage salad - preparing food and dishes

Carrots and cabbage are collected directly from the ground, and during the ripening process they are probably treated with fertilizers and chemicals against pests. Therefore, be sure to wash them thoroughly before cooking. You need to remove the top leaves from the cabbage.

If the recipe says that you need to chop the cabbage, then try to do it as finely as possible, then the salad will be more tender and tasty.

Carrots in a salad will taste better if you grate them on a medium grater. But if there are a lot of vegetables in the salad, then carrots will decorate your dish, cut into thin slices.

Before cutting or grating carrots, wash them thoroughly and scrub them with a metal brush or scrape them with a knife.

Recipes for fresh carrot and cabbage salad:

Recipe 1: Fresh carrot and cabbage salad

It is best to eat vegetables and fruits in the morning and lunchtime. Slow carbohydrates, found in fruits and vegetables, provide the body with energy. If you eat vegetables and fruits in the evening, your body simply won’t know what to do with this energy. Prepare a delicious and easy salad of fresh carrots, cabbage and onions! This salad is suitable for use as a light snack or as a side dish for meat dishes, or as an addition to cereals.

Required ingredients:

Carrots 2-3 pieces
Cabbage 400 grams
Onion 1 piece
Fresh herbs (parsley, dill)
Olives or black olives 100 grams
Sunflower or olive oil
Lemon juice

Cooking method:

Wash the carrots and scrub with a stiff brush.

Chop the cabbage and onion with a knife, chop the greens.

Open the olives - if they are canned, drain the liquid, remove the pits, if there are any, cut into halves.

Mix the ingredients, season with your favorite oil (prefer flaxseed and olive oil), lemon juice, and salt.

Recipe 2: Fresh cabbage and carrot salad with pumpkin

Make your fresh carrot and cabbage salad even healthier by adding fresh pumpkin. This salad is light, tasty, and has a pleasant fresh taste and aroma.

Required ingredients:

Pumpkin 200 grams
2-3 carrots
White cabbage 300 grams
Almonds 100 grams
Parsley
Green onion
Oil for refueling

Cooking method:

Wash the fresh pumpkin, remove seeds and peel and grate on a coarse grater. Do not use a fine grater, otherwise the pumpkin will turn into mush.

Grate the carrots on a fine or medium grater.

Shred the cabbage.

Grind the almonds with a blender or knife, but know that whole nuts can be used for this salad.

Finely chop the greens.

Mix all ingredients and season with any oil and salt.

Recipe 3: Fresh carrot and cabbage salad with apple and raisins

A dessert salad made from fresh carrots and cabbage will be very tasty if you add an apple and raisins to it. Carrots have a sweet taste, and cabbage is neutral, so feel free to add these ingredients even to dessert dishes and salads. Also, this lard will perfectly complement cranberries, giving it sourness.

Required ingredients:

Fresh carrots 2-3 pieces
White cabbage 400 grams
Sweet apple 2-3 pieces
Sunflower and pumpkin seeds 100 grams
Raisins 150 grams
Cranberries 100 grams
Walnut or almond 150 grams
White sesame
2 tablespoons honey

Cooking method:

Grate the carrots and apples on a medium grater, after removing the stems and washing them.

Chop the cabbage as finely as possible.

Rinse the cranberries well. Use fresh cranberries or fresh frozen ones, but not candied ones.

Peel the sunflower and pumpkin seeds.

Pour boiling water over the raisins, after rinsing them under running water.

Grind the nuts using a blender or knife, sprinkle with sesame seeds before serving, and garnish with whole nuts.

Mix all ingredients and season the salad with honey.

Recipe 4: Fresh carrot and cabbage salad with vegetables

Prepare a delicious vegetable salad. It is best to use fresh seasonal vegetables to prepare it.

Required ingredients:

Cucumber 2-3 pieces
Young white cabbage 300-400 grams
Carrots 2-3 pieces
Tomato 2-3 pieces
Onion 1 piece
Nuts 100 grams
Parsley, fresh dill
Lettuce leaves
olive or sunflower oil; mayonnaise or sour cream
Soy sauce

Cooking method:

Prepare all vegetables for cooking - wash, cut off the tails.

Finely chop the cabbage and onion.

Cut the cucumber and tomatoes into thin semicircular slices.

Cut the carrots into thin slices.

Peel the nuts and add them whole or crushed to the salad.

Chop the greens and tear the lettuce leaves with your hands.

Mix the ingredients, season with any sauce to your liking. Instead of salt, it is better to use a spoon of soy sauce.

Recipe 5: Fresh carrot and cabbage salad with ham

Any vegetables go well with lean meat - chicken, pork, beef. The combination is successful both in terms of absorption and taste.

Required ingredients:

Fresh carrots 1-2 pieces
Cabbage 300-400 grams
Lean ham (pork or chicken) 400 grams
Fresh cucumber 2-3 pieces
Bell pepper 1-2 pieces
For dressing sour cream or mayonnaise
Fresh herbs
Walnuts 100 grams

Cooking method:

Chop the cabbage finely and thinly.

Wash the cucumber and carrots, remove the tails, cut into thin pieces.

Peel the pepper from the seeds and tails, wash and cut into thin strips.

Also cut the ham into thin long pieces.

Peel the walnut and chop it. In this salad, the nut will decorate the salad with its taste if you do not chop it finely, but divide each kernel into 3-4 parts.

Mix the ingredients, season with any milk sauce (mayonnaise, sour cream), add salt.

When serving, decorate the salad with chopped herbs.

Fresh cabbage and carrot salad - secrets and useful tips from the best chefs

Before preparing the salad, add salt to the shredded cabbage and lightly shake it with your hands, so the cabbage in the salad will be tender and juicy.

Take care not only about the benefits of the salad, but also about its appearance - use interesting color combinations of bell peppers, apples and bright orange carrots. The more beautiful the food is, the more pleasant it is to eat.

Make it a rule to add greens to all salads made from fresh produce, even if the recipe does not call for it. Greens (dill, parsley, wild garlic, basil) contain many vitamins. Long-livers of the Caucasus Mountains always serve bunches of greens on a plate for any meal and eat them as a snack with side dishes and meat products.

When dressing your salad, give preference to natural dressings. Try not to use mayonnaise, especially store-bought mayonnaise, or reduce its use to a minimum and replace it with sour cream or vegetable oil. Vegetable oils are very healthy and, together with fresh vegetables, they will give super results for your body. Good and strong nails, healthy hair, clear skin - this can be achieved by eating 1-2 tablespoons of olive oil every day for a month.

If you want to eat meat along with vegetable salads, then give preference to low-fat types of meat products.

With a salad of fresh carrots and cabbage, the combination of chicken fillet, boiled beef, and meat by-products will be especially good, but fish and seafood do not go well with these vegetables.

You can also add all types of nuts to vegetable salads, having previously detailed them. The use of walnuts and almonds will be especially advantageous in terms of taste.

Everyone knows that carrots are good for vision! Yes that's right. In addition, the root vegetable can often be found in confectionery products due to its sweetness, and in general cooking it is involved in almost every dish. We will tell you simply and very quickly today in our cooking recipes.

They will bring new tastes into your life. And if you add these and other healthy vegetables, it will become your favorite.

For cabbage and carrot salad you need:

50 grams of green onions;
50 grams of fresh dill;
2-3 grams of oregano;
100 ml red wine vinegar;
45 ml mustard;
100 ml vegetable oil;
2 cloves of garlic;
300 grams of white cabbage;
2 carrots;
1 sweet pepper.

Cabbage and carrot salad recipe:

Wash and peel the carrots, grate them on a Korean vegetable grater.
Wash the bell pepper and remove the seed box and stalk. Cut the pulp into strips.
Peel the garlic and put it into a press.
Wash the cabbage and chop it into small strips.
Wash the onions and dill and chop very finely.
In a separate bowl, combine oil, wine vinegar, garlic and mustard, stir until smooth.
Combine all ingredients, pour over dressing, add spices, stir. The salad is ready to eat!

Tip: when buying fresh herbs (onions, dill, mint, parsley, etc.), put them in a glass of cold water when you get home. Act as if you bought flowers. Let the greenery continue to be bright and fresh, and not fade.

Cabbage and carrot salad

Our people rarely cook dishes with duck breast. And if this can be seen, then it is already considered haute cuisine. But it's not at all as hard as it seems. Cooking a duck is no more difficult than cooking a chicken. Come with us!

For cabbage and carrot salad you need:

200 grams of duck breast with skin;
150 grams of pickled champignons;
150 grams of carrots;
100 grams of white cabbage;
80 grams of cheese;
1 bunch of fresh herbs;
300 ml. mayonnaise.

Salad with cabbage and carrots:

Wash and dry the duck breast, rub with salt and a mixture of peppers.
Heat the frying pan. Make slits on the duck breast down to the meat. Place the duck skin side down. Fry until the skin is golden brown (up to five minutes).
Then turn the breast over and fry until golden brown.
Slice the cooled duck.
Wash, peel and grate the carrots using a Korean vegetable grater.
Drain excess brine from mushrooms and cut into pieces.
Wash and chop the cabbage.
Grate the cheese.
Rinse the greens under running water and chop.
Mix all ingredients in a salad bowl, season with mayonnaise, garnish with herbs.

Salad with cabbage and carrots

The combination of corn, cabbage and carrots can be called classic; it is known to many housewives. But what happens if you add more chicken and season the dish with an unusual dressing? Want to try? Then study and cook!

For cabbage salad with carrots you need:

250 grams of chicken fillet;
300 grams of cabbage;
300 grams of carrots;
1 large onion;
250 grams of corn;
5 grams of red ground pepper;
Greens to taste;
3 cloves of garlic;
300 ml. low-fat yogurt.

Cabbage and carrot salad:

Wash the chicken fillet and remove fat and films. If there is skin, it must also be removed.
Wash the meat again.
Pour the broth into a large saucepan and place the chicken fillet in it. Boil.
Reduce heat and simmer covered for half an hour.
Cool the chicken directly in the broth and then cut into cubes.
Wash and chop the cabbage.
Wash and peel the carrots, grate them.
Peel the onion and chop into small cubes.
Drain liquid from corn.
Wash the greens and chop them.
Peel the garlic and pass through a press.
In a bowl, collect ground pepper, yogurt, garlic and salt. Mix.
Combine all ingredients in a salad bowl, season with the resulting sauce and garnish with herbs.

Cabbage salad, carrots

Indeed, at any time of the year. Only fresh vegetables and healthy cottage cheese can lift your mood and improve your tone.

For carrot and cabbage salad you need:

2 fresh cucumbers;
200 grams of white cabbage;
200 grams of celery stalks;
1500 grams of carrots;
30 ml olive oil.

Cabbage and carrot salad:

Wash the cucumber, cabbage, carrots and celery.
Peel the cucumber as desired and cut into half rings.
Shred the cabbage.
Cut the celery into strips.
Peel the carrots and grate them.
Combine cabbage, carrots, cucumber and celery. Add salt, season the salad with olive oil and cool in the refrigerator for about 20 minutes. You can eat!

Cabbage salad with carrots

For carrot and cabbage salad you need:

200 grams of cabbage;
150 grams of carrots;
200 grams of hake;
10-20 grams of a mixture of your favorite spices;
1 onion;
100 grams of canned peas;
60 ml olive oil.

Cabbage carrot salad:

First, wash the fish pieces and remove the skin.
Roll the hake in a mixture of your favorite spices.
Heat half the oil and fry the fish until fully cooked.
Cool the finished fish, and then separate the fibers into small cubes.
Shred the cabbage.
Wash and peel the carrots. Grind it using a grater.
Peel the onion and chop into halves of rings.
Open the jar of peas and drain the marinade.
Mix all ingredients in a salad bowl, season with olive oil. It is recommended to cool the dish before use.

Tip: for fish, you can take any fish you like and fry it using your own method or even boil/bake it. This is a matter of taste in this dish.

We are sure that all five dishes with fresh carrots and white cabbage surprised you, and you already want to prepare all the recipes to surprise not only yourself, but also your friends and family. Be sure to fulfill this wish and enjoy the taste and benefits of these salads!