Red cabbage salad

We became interested in red cabbage not so long ago, but salads made from fresh red cabbage quickly won our hearts and took their rightful place in the daily menu. Once upon a time, red cabbage was called the “witch’s vegetable.” There is a well-known legend that droplets of sweat fell from the head of the god Jupiter to the ground, from which cabbage appeared. It is not for nothing that the shape of cabbage resembles a head, and its name is consonant with “caputo”, that is, “head”. In fact, the red variety was bred in Mediterranean countries and brought to Russia in the 17th century.

You can combine cabbage with almost all the vegetables from our bins. These are beets, tomatoes, peas, cucumbers, corn, carrots. To make the dish low-calorie and more healthy, season your salads with oil or lemon juice. If you add meat products, such as crab sticks, sausage or chicken, mayonnaise is more suitable for dressing.

Fresh red cabbage salad - a simple recipe with mayonnaise and garlic

It couldn’t be simpler, but the taste is so good that the snack will be remembered for a long time. If you wish, you can supplement the recipe with peas, corn, or any greens.

Take:

Red cabbage – 500 gr.
Garlic cloves – 3-5 pcs.
Mayonnaise – 2-3 large spoons.
Black pepper, salt.

Preparation:

Grind the head of cabbage into the thinnest strips you can and place in a bowl. Gently press with your hands so that the juice appears.
Chop the garlic cloves into plates and follow.
Season the salad with mayonnaise and spices. Mix well.

The leaves of red cabbage are much tougher than those of the white cabbage variety. To make them softer, slice them as thin as possible, then be sure to remember after slicing. There is another way - pour boiling water over the leaves for 30 minutes before cutting. To prevent the vegetable from losing its natural color, add acetic acid or lemon juice to the water.

Prepare red cabbage salad with cucumbers, tomatoes and corn

This is a very light vegetable salad. It's very easy to prepare. It turns out to be really juicy, healthy and bright - everything that is so needed during the cold season.

If your tomato is very watery, it is better to remove the seeds and cut the fleshy part. If necessary, you can replace the dressing with mayonnaise, but it turns out especially good with oil and lemon juice, which gives the finished dish a slight sourness.

You will need:

red cabbage – 300 gr.;
fresh cucumber – 1 pc.;
fresh tomato – 1 pc.;
vegetable oil – 2 tbsp. l.;
lemon juice – 1 tbsp. l.;
salt – 0.5 tsp;
canned corn – 0.5 cans.

Cooking stages.

Rinse all vegetables and wipe dry.

Finely chop the cabbage and place in a dish with the salad. Add salt and press with your hands so that it becomes soft and releases juice.

Also cut the cucumber and tomato into strips. Transfer to cabbage.

Add the corn, draining the juice from the can first.

Pour lemon juice and oil over the salad. Add salt and mix everything thoroughly.

Red cabbage salad with cucumber and bell pepper

We take:

Red cabbage – 500 gr.
Onions, carrots - 1 pc.
Bell pepper.
Fresh cucumber - a couple.
Salt, sugar, mayonnaise, dill - to taste.

Step by step recipe:

Chop the cabbage thinly into short strips.

Process fresh cucumbers in the same way.

Cut out the seeds from the sweet peppers and cut the flesh thinly, as in the photo.

Grate the carrots using a Korean vegetable grater.

Divide the purple onion into quarters of rings.

Place the cabbage slices in a bowl and add salt. Rub with your hands to make the cuts softer and release more juice.

Add the remaining vegetables to the bowl. Stir the contents well.

Immediately before serving, season the dish with mayonnaise, salt, and sugar. Scatter chopped dill on top.

The vegetable is highly colored, so it is advisable to work with it with gloves. To avoid staining the other components of the salad, first season the slices with lemon juice or vinegar, and then add them.

How to make red and white cabbage salad with carrots and peppers

This salad is simply a storehouse of vitamins. It contains the simplest vegetables that contain the most nutrients. There are a lot of ingredients, but the salad is very easy to prepare. It turns out juicy, crispy, aromatic and very beautiful thanks to the many bright colors.

The recipe calls for apple cider vinegar, but you can replace it with table vinegar. Instead of olive oil, you can use any vegetable oil, but mayonnaise will be superfluous here. Be sure to add pickled onions to the salad - it’s easy to do, and it just radically transforms the taste of the dish.

You will need:

red cabbage – 0.5 pcs.;
white cabbage – 0.5 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
onion – 1 pc.;
green onion – 50 gr.;
dill – 40 gr.;
olive oil – 2 tbsp. l.;
apple cider vinegar – 2 tbsp. l.;
sugar – 0.5 tsp;
salt to taste.

Cooking stages.

Cut the onion into thin half rings. Place in a deep plate, sprinkle with sugar and add a tablespoon of vinegar. Stir and set aside.

Rinse both halves of cabbage and chop finely. Place in a salad bowl.

Peel the carrots. Then chop it into long strips or rub it through a coarse grater. Add to cabbage.

Chop pre-washed and dried dill. Place in a salad bowl. Add some salt.

Place the pickled onions there. Remember everything carefully by hand - the cabbage should release its juice.

Rinse and dry the bell pepper. Remove the seeds and tail, cut the pepper into strips and place in a dish.

Rinse the green onion and cut it into cubes as well. Place in a salad bowl.

Pour in the oil and vinegar, mix everything well.

Georgian red cabbage salad with vinegar

A great, spicy appetizer for all occasions, including holidays.

We take:

Red cabbage – 250 gr.
Bulb.
Walnuts (kernels) – 100 gr.
Cilantro - a small bunch.
Garlic cloves – 2-4 pcs.
Vinegar 9% - 10 ml.
Coriander – 3 gr.
Utskho-suneli seasoning – 10 gr.
Pepper, salt.
Adjika - to taste.
Pomegranate seeds for decoration.

Preparation:

Chop the fork into very thin strips. Pour in the vinegar and leave to marinate for a quarter of an hour. Afterwards, thoroughly knead the straw with your hands.
Chop the onion into cubes, quickly fry in a frying pan, adding a drop of oil.
Chop the cilantro into crumbs.
Add the onion and cilantro to a bowl. Next add chopped garlic and chopped nut kernels into coarse crumbs.
Stir the dish well and garnish with pomegranate.

If you do not like the bitterness characteristic of the red vegetable, pour boiling water over the leaves for a short time. Or include sugar and sweet fruits in the recipe.

Simple and juicy red cabbage salad with apple and nuts

An easy to prepare recipe for a truly delicious salad. A few simple ingredients combined give a very interesting, fresh taste. If you don't like the idea of dressing with mayonnaise or sour cream, you can use vegetable oil or wine vinegar.

A sweet and sour apple is suitable here - it will highlight the taste of cabbage, and nuts will add piquancy to the salad. The cabbage must be mashed with salt and vinegar - this way it will release juice and become softer. The nuts are chopped with a knife. But if you want smaller pieces, put them in a blender bowl.

You might be interested in: Cucumber and radish salad. 10 recipes for making healthy vegetable salad

You will need:

red cabbage – 0.5 pcs.;
apple – 1 pc.;
mayonnaise or sour cream – 50 ml;
walnuts – 20-30 gr.;
salt – 0.5 tsp;
vinegar 9% – 0.5 tsp;
green onion - 2 feathers.

Cooking stages.

Rinse the cabbage, dry it, and then chop it finely. Place it in a large dish.

Salt, add vinegar and knead the cabbage well with your hands.

Rinse the apples, wipe dry and peel. Rub through a coarse grater.

Finely chop the washed and dried green onions.

Chop the nuts with a knife. Leave a few large pieces for decoration.

Combine all ingredients except onion. Add mayonnaise or sour cream and mix everything well.

Place in a salad bowl, garnish with green onions and nuts.

Red cabbage salad with apple

A light salad, tender and refined. The apple will give it its own flavor note, which many will like.

We take:

Cabbage – 400 gr.
Bell pepper.
Large apple.
Radish (small).
Lemon juice – ½ fruit.
Parsley, dill - a small bunch.
Coriander – ½ small spoon.
Flavored sunflower oil, salt.

Preparation:

Finely chop the red-headed vegetable with forks and squeeze it a little with your hands to make the straw softer.
Remove the seeds from the apple and pepper. Cut the pulp into strips.
Peel the radish root vegetable and grate it on a large-mesh grater.
Combine vegetables in a common salad bowl. Discard the coriander and squeeze the juice from half a lemon.
Season the dish with oil, mix thoroughly and bring to the table.

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Salad with beets and prunes for the holiday table

An exquisite dish that is light and appetizing at the same time. The advantage of the snack is that the dressing is without mayonnaise, which makes it dietary.

Compound:

Cabbage – 0.5 kg.
Beet.
Prunes – 120 gr.
Green onions - a bunch.
Salt, pepper - a pinch.
Vegetable oil – 3 tablespoons.
Olive oil – 2 tablespoons.
Dill - a couple of sprigs.

Step by step recipe:

Steam the prunes in advance by pouring boiling water over them. After 5-10 minutes, pour in the liquid, remove the seeds, if any.

Cut the plums into strips.

Grate raw beets using a Korean carrot grater. Place in a frying pan, splashing with sunflower oil. Simmer over medium heat until the beets are soft. Don't forget to stir. Then cool.

Chop the green onions.

Cut the red leaves of the cabbage into strips. Place in a salad bowl.

Add roasted beets.

Next add prunes and chopped green onions. Pepper and salt the dish.

In a separate bowl, mix olive oil with lemon juice.

Pour in the appetizer, stir thoroughly, and let stand for a bit so that the vegetables marinate.

Red cabbage salad for the winter - delicious recipe

Red cabbage salad can be made in the summer, and in the winter you can enjoy the taste of this juicy, vitamin-packed vegetable.

Ingredients:

Bay leaf – 2 leaves.
Table vinegar 9% - 75 gr.
Drinking water – 1 l.
Rock salt – 50 gr.
Red cabbage – 1 kg.
Vegetable oil - 1 teaspoon per jar.
Cloves - 2 cloves;
Granulated sugar – 60 gr.
Black peppercorns – 4 pcs.

Cooking method:

Rinse the head of cabbage under running water, remove the top leaves, chop into large strips, like borscht.
Add 20 g to cabbage. salt and mix well. Leave the cabbage for 5 hours.
Place the cabbage in sterilized jars up to the jar's hanger.
The marinade is made from the remaining salt, vinegar, sugar and spices. All this is mixed and filled with water.
Pour the marinade into jars. Also add heated vegetable oil to the cabbage (a tablespoon per jar).
Roll up the salad and store in a cool, dark place.

This appetizer will decorate any table, but it can be stored for a long time and is not at all difficult to prepare. The cabbage turns out tasty and very beautiful. You can serve it with olive oil dressing and thinly sliced onion.

Delicious red cabbage salad with corn, crab sticks, cheese

A festive version of the salad that does not require decoration, as it looks very elegant on the table.

You will need:

Cabbage – 400 gr.
Crab sticks – 200 g pack.
Egg.
Cheese – 120 gr.
Canned corn - jar.
Ready mustard - large spoon.
Green onions - a few feathers.
Mayonnaise (can be replaced with sour cream).

How to do:

Hard-boil the egg in advance and cool. Use protein in other dishes. Grate the yolk, put it in mayonnaise or sour cream, and mash well.
Add mustard to the sauce, mix thoroughly - the salad dressing is ready.
Cut the crab meat sticks into rings. Grate a piece of cheese with large shavings.
Drain the preservative from the jar of corn and add to the rest of the ingredients.
Cut the head of cabbage into thin strips and place in a dish. stir, pour hot dressing. Stir again and serve.

Salad with crab sticks and corn

Crab sticks and corn are two completely different ingredients that complement each other perfectly, and when combined with red cabbage, they turn into a great option for a light dinner.

Ingredients:

crab sticks - 200 gr.;
chicken egg – 3 pieces;
red cabbage – 400-450 gr.;
greens (dill) – 20 gr.;
mayonnaise – 4 tablespoons;
salt - to taste.

Cooking time: 15 minutes.

Calorie content: 122 kcal.

Preparation progress:

Defrost and cut the crab sticks into small sticks or cubes and place in a container prepared for the salad;
Boil the eggs, cut into cubes and add to the crab sticks;
Wash and chop the cabbage leaves, also place in a container for the salad;
Rinse the greens in running water and chop them and add them to the other ingredients;
Salt the salad, season it with mayonnaise and, after mixing thoroughly, serve.

Cucumber and red cabbage salad without mayonnaise

Cucumbers and tomatoes are a frequent guest in any cabbage salad. The snack will be colorful, low-calorie, and healthy, thanks to the dressing without mayonnaise.

You will need:

Red cabbage – 300 gr.
Fresh cucumber.
Tomato.
Corn - ½ jar.
Vegetable oil – 2 large spoons.
Lemon juice - large spoon.
Salt – a pinch.

Cooking:

Chop the red leaves into thin strips, add a little salt, remember to release the juice.
Roughly chop the tomatoes and cucumbers. If the tomatoes have a lot of juice, use only the pulp.
Add the corn, draining the can of preservative.
Pour lemon juice mixed with oil over the dish and stir. Taste the snack for salt and adjust if necessary.

Festive salad of crab sticks and red cabbage

Not the most classic, but this salad has a very interesting and unusual taste. It will appeal to those who love seafood. Sweetish crab meat goes well with sweet corn and juicy cabbage. The egg gives the salad tenderness and makes it more satisfying.

This red cabbage salad will look good even on the New Year’s table, if only because of the presence of corn and eggs - for some reason, many residents of our country associate this combination with the holiday. Externally, the salad also looks very impressive.

You will need:

red cabbage – 300 gr.;
canned corn – 300 gr.;
crab meat – 200 gr.;
chicken egg – 2 pcs.;
garlic – 2 cloves;
sour cream – 4 tbsp. l.;
pepper to taste;
greens to taste.

Cooking stages.

Prepare the eggs. Shred the cabbage thinly and place in a salad bowl.

Cut the crab meat into small pieces and add to the cabbage.

Finely chop the pre-washed greens and add to the rest of the ingredients.

Add the corn to the cabbage, first pouring out all the liquid from the jar.

Cut the cooled eggs into small cubes and add to the cabbage.

Add chopped garlic.

Add salt and pepper, mayonnaise and mix everything thoroughly.

Korean spicy red cabbage salad with carrots

An excellent snack option for lovers of spicy dishes. It is permissible to replace chicken with beef, smoked sausage with boiled sausage, but then you will get a completely different taste. Please note that the potatoes are placed at the very end so that they do not get soggy and have a pleasant crunch.

We take:

Red cabbage – 200 gr.
Beijing – the same amount.
Korean carrots – 200 gr.
Chicken fillet – 150 gr.
Smoked sausage – 100 gr.
French fries – 150 gr.
Mayonnaise sauce – 3-4 spoons.
Pepper, salt.

Cooking:

Boil the chicken in advance, cool, and chop into cubes.
Shred the red cabbage and squeeze it to release more juice.
Chop the Chinese cabbage and add it to the red cabbage.
Cut the sausage into cubes and place in a bowl.
Drain the marinade from Korean carrots and cut into strips to make it easier to eat. Add to salad.
Season with mayonnaise sauce, pepper and salt. Stir.
Just before serving, garnish with French fries and herbs.

Red cabbage salad with bell peppers, Feta cheese, seeds

Not lettuce, but ambrosia; it has very few competitors, the recipe is so original.

Ingredients:

Red cabbage – 400 gr.
Red onion.
Sunflower seeds - 2 large spoons.
Bell pepper is yellow in color.
A clove of garlic.
Parsley – 2 sprigs.
Lemon – ½ part.
Salt – a pinch.
Granulated sugar - a teaspoon.
Vegetable oil – 2 tablespoons.

Cooking:

The cooking technology differs little from previous recipes. Chop all the vegetables and place in a bowl.
Season with a mixture of oil and lemon juice. Decorate with seeds.

How to make cabbage salad with smoked sausage

It is permissible to take any sausage – boiled or smoked. Keep in mind that with smoked sausage the taste will be more rich and expressive.

Required:

Cabbage - ½ fork.
Sausage – 100 gr.
Eggs – 2 pcs.
Greens - a couple of sprigs.
Mayonnaise – 100 gr.

Cooking technology:

Chop the cabbage, remember to add a little salt to the cuttings.
Coarsely grate the pre-cooked eggs.
Chop parsley and dill into crumbs.
Cut the smoked sausage into cubes.
Combine the prepared products in a bowl, add mayonnaise, stir.

Red cabbage salad with peas and boiled sausage

Make it for dinner and include it in your holiday menu. The highlight is that the sausage is pre-fried and then placed in the dish.

Necessary:

Red cabbage – 400 gr.
Boiled sausage – 400 gr.
Onion – 2 heads.
Green peas – 200 gr.
Mayonnaise sauce - 4 tablespoons.
Sunflower oil for frying, salt, pepper.

How to do:

Chop the cabbage with forks, rub it with your hands, throwing in a pinch of salt.
Cut both onions into small cubes and add to the salad.
Cut the sausage into medium-sized cubes, fry in oil in a frying pan until beautifully browned. Place on a paper towel to absorb excess fat.
Drain the preservative from the jar and transfer the peas to a salad bowl.
Pour mayonnaise over the ingredients, season with spices, stir. I advise you to steep the appetizer a little before serving.

STEWED CABBAGE WITH APPLES

A classic Oktoberfest dish.

Wash the cabbage, cut it crosswise into 4 pieces and remove the core. Chop finely and place in a large container with cold water.

Melt butter in a large, deep skillet or saucepan over medium heat. Finely chop the onion and simmer in butter for 5 minutes. Remove the cabbage from the water and add it to the pan.

Cut the apple into small pieces and add to the cabbage. Season with vinegar, salt, honey and cinnamon. Mix thoroughly and cook covered for 1.5-2 hours over low heat. Stir occasionally.

Red cabbage salad with chicken

An excellent version of a red salad, hearty, healthy, low-calorie.

Compound:

Cabbage - ½ fork.
Chicken breast, boiled – 100 gr.
Onion - head.
Corn, canned food – 100 gr.
Bell pepper.
Tomato.
Sprigs of parsley, dill, mayonnaise, salt, ground pepper.

Cooking technology:

Boil the chicken breast, cool directly in the broth to make it juicier. Cut into medium cubes.
Thinly chop the red cabbage, add salt and remember to release the juice.
Cut the bell pepper into strips and cut the tomato.
Chop the green sprigs. Drain the liquid from the can of corn and measure out the required amount of kernels.
Combine the prepared products in a salad bowl, add spices and mayonnaise sauce to taste. Stir and take the first sample.