Cabbage salad with beets. Tender salad with cabbage and beets live - benefits and taste Delicious beet and cabbage salads

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 cabbage salad, 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.

Step 1: Prepare the cabbage.

Peel the cabbage from withered leaves and remove the stalk. To prepare this dish, it is ideal to cut the cabbage leaves into thin strips. To do this, divide the head of cabbage into four parts and cut each one in turn, pressing it with your palm to the board.

Step 2: Prepare the carrots.

The carrots must be washed with special care, and then peeled off with a special knife. Grate the clean vegetable on a coarse grater or cut it into thin strips, the main thing is that the carrot pieces are large enough and noticeable in the salad.

Step 3: Prepare the beets.

Beets, like carrots, need to be washed and peeled, and then chopped using a coarse grater or chopped into thin strips.

Step 4: Prepare the onion.

Peel the bulbs and remove inedible ends. Then cut each vegetable into two halves and cut each of them into thin half rings.

Step 5: Mix the salad.

Now mix all the cooked vegetables in a deep bowl, add salt and pepper, stir a little more, then add vegetable oil and vinegar. Mix thoroughly, preferably within 1-2 minutes. If you want the salad to be softer, lightly squeeze it with your hands. Then let the mixture sit for a while 1 hour. After this time, the salad is completely ready to eat and can be served!

Step 6: Serve the salad.

Place beet and cabbage salad on portion plates or serve on a holiday table in a small salad bowl. You'll see, this wonderful dish will be appreciated not only by you, but also by your household. Eat for your health.
Bon appetit!

You can also use lemon juice instead of vinegar.

If you are afraid it will be too sour, just add a little sugar. Granulated sugar can also be added to the finished salad, that is, after it has brewed.

Unlike salads dressed with mayonnaise, this salad can be stored in the refrigerator for up to two days without losing its taste.

Calories: Not specified
Cooking time: Not specified

Now Lent has begun and people who are going to stick 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.

Cut off the cap and tip of the salad pepper. Next, cut it lengthwise and unfold it into a rectangle. Cut off the seed pod and finely chop the pepper into strips.

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!

There is an opinion among amateur cooks that the more complex the recipe, the tastier the prepared treat is, 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. Salad 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.