Recipe for Autumn Salad with white cabbage. Calorie, chemical composition and nutritional value.

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Prepared by: Zoya Shunina

09/20/2020 Cooking time: 20 min

Autumn cabbage salad is bright, rich in vitamins and delicious. At the same time, it costs a penny, but a lot of benefits. It will be an excellent quick snack and side dish for meat, poultry, and fish.

Simple salad recipe

The main ingredients of this dish are vegetables, but the cook can always add something at his discretion, such as meat. With meat, the salad will be much more nutritious.

Required ingredients:

• Meat (you can take either chicken fillet or beef).
• Bell pepper.
• Vinegar.
• Carrot.
• Salt.
• Garlic.
• Tomatoes.
• Vegetable oil.
• Onion.

Step-by-step cooking process:

1. Wash meat and vegetables. The meat does not need to be cut; it is sent to cook until fully cooked. The water must be salted. Then the meat is removed and cooled.
2. It is recommended to take multi-colored bell peppers, this will make the dish more beautiful. Each pepper is cut in half to remove the seeds. Then it is cut into strips.
3. Tomatoes and carrots are cut in the same way.
4. Garlic can be crushed with a garlic crush or a knife. It doesn't really matter.
5. The onion, regardless of its type, is cut into rings, preferably thin. After this, it must marinate. Vinegar will serve as the marinade. You can also add a pinch of granulated sugar to the marinade if you wish.
6. The finished boiled meat should be cut into strips.
7. All ingredients are mixed and seasoned with oil.

At the last stage, the salad is rolled into a sterilized container.

With feta and grapefruit

An unusual autumn salad is perfect as a main dish. It is not only healthy, but also satisfying. You need to prepare:

• red cabbage – 1 pc.
• feta – 200 gr.
• lettuce – 1 head
• canned corn – 300 gr.
• grapefruit – 1 pc.
• walnuts – 50 gr.
• vegetable oil – 3 tbsp. l.

Before cooking, you need to peel the grapefruit and wash the lettuce. During the preparation process you will need:

1. Cut the cabbage into square pieces, add salt, leave for a while, then squeeze lightly and place it on the bottom of the plate.
2. Sprinkle corn, feta, cut into cubes on top.
3. Tear the lettuce into large pieces with your hands and place on top.
4. Grapefruit is cut into thin circles and placed on top.
5. The composition is completed with chopped walnuts and oil.

Important! In vegetable salads, it is best to use extra virgin olive oil. It will give a pleasant taste and bring a lot of benefits.

This salad should not be mixed immediately; it is better to do this just before serving.

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Vegetable mix

Healthy food lovers will love this cabbage salad..

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Products you will need:

• White cabbage.
• Salt.
• Carrot.
• Bulgarian pepper.
• Water.
• Onion.
• Sand sugar.
• Vinegar.
• Sunflower oil).

Healthy food lovers will love this cabbage salad.
Step-by-step recipe:

1. Cook each vegetable separately, but they all must be washed and dried.
2. The stalk is removed from the cabbage. The top leaves are removed. Then it is chopped very finely using a large knife.
3. The pepper is cut into two parts and the contents are removed. You need to rinse it under running water to wash away any remaining seeds. It should be cut into strips.
4. The onion is peeled and cut into rings or half rings.
5. The carrots should be chopped as for a Korean salad, but if you want to prepare a salad that resembles porridge in consistency, then it is better to grate it.
6. The salad marinade is prepared as follows: sugar, vinegar and salt are dissolved in boiling water. Then a little oil is added. This marinade is poured over the vegetable mixture.

Now you can start preparing the dish for the winter.

"Cabbage and Salami"

Kohlrabi cabbage is recognized by doctors as an effective remedy for heart attack and stroke, so from time to time it is necessary to prepare dishes with this vegetable.

One of the most successful and delicious recipes for kohlrabi cabbage salads is with salami sausage. Yes, you heard right, it goes amazingly with meat and sausage of all kinds. Despite the fact that kohlrabi has a dense texture, in salads it is very tender, juicy and pleasant to the taste. Naturally, it needs to be ground before preparing raw snacks.

Cut a medium-sized head of cabbage into strips, add a few feathers of chopped green onions. Now cut 150 g of salami into thin strips, place it on the bottom of the salad bowl, and decorate with a pile of cabbage on top. You can surprise your guests with this salad with meat filling. Men love this snack very much, because it helps to seriously refuel and not think about food for several hours.

Autumn leaf for the festive table

Leaf salad looks very aesthetically pleasing, which is why it is often used to decorate holiday tables.

To prepare it you will need++:

• Beet.
• Cheese (hard, not processed).
• Salt.
• Pork meat.
• Bay leaf.
• Mayonnaise.
• Garlic.
• Carrot.

Leaf salad looks very aesthetically pleasing, which is why it is often used to decorate holiday tables
. Method of preparation:

1. Carrots, beets and pork must be boiled. The meat must be boiled in salted water, to which bay leaf and pepper have been added. Thanks to the spices, it will acquire a richer taste.
2. Next you need to grate the beets. It is placed in a deep container to later be combined with other ingredients. Garlic is added to it, which is chopped very finely. Alternatively, you can also grate it. Spices are added. Everything gets mixed up.
3. The most important stage is to form the foundation of the sheet. The leaf is laid out as the cook wishes.
4. Then it is covered with a thin layer of mayonnaise on top.
5. Pork is cut into small cubes. It will be the second layer of the dish.
6. Carrots, like beets, must be grated. The next layer of salad is laid out with it.
7. The last layer should be grated cheese.

If desired, the salad can be decorated using the same ingredients, for example, using grated carrots to give the leaf a more real look.

Ingredient Selection

When buying vegetables to prepare an autumn salad, you need to pay attention to what the products look like. So that the head of cabbage is not soft and does not fall apart, such a vegetable is no longer suitable for eating. As a rule, carrots are present in all dishes, and therefore they also need to be chosen correctly.

Carrots should be juicy, fresh, and strong. At the same time, not very large, then the nitrate content will be lower. Preference should be given to bright orange. It is better not to take soft root vegetables with spots or cracks.

All ingredients are placed fresh, without obvious signs of spoilage or rot. The juicier the vegetables, the more pleasant the taste of the dish.

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Preparation for the winter

By properly preparing an autumn salad for the winter, you can delight yourself with a delicious snack throughout the cold season. Ingredients:

• Tomatoes.
• Salt.
• Cucumbers.
• Vinegar.
• Vegetable oil.
• Sand sugar.
• Onion.

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The whole family will love this preparation

Cooking process:

1. Vegetables are washed and cut. Cucumbers need to be cut into rings, preferably not very wide. And cut the tomatoes into small slices. As for the onion, it can be cut into rings or strips.
2. Vegetables are mixed in a deep bowl. Now they should be marinated. The marinade can be vinegar combined with oil. The mixture needs to be salted. You can also add any spices to your taste.
3. The vegetable mass must be left in the marinade for 10 or 15 minutes. During this time, she will secrete juice.
4. It is recommended to boil glass jars. After this, they can be filled with the product without expressing the juice.

The jars filled with the preparation should be immersed in boiling water for several minutes. If this is not possible, then immediately after screwing they should be insulated.

Asian version

It’s hard to imagine a recipe for an autumn salad without cabbage for the winter, but no one is stopping you from adding additional healthy ingredients. Vegetable lovers did this and were not disappointed. To complete the recipe you will need:

• half a medium head of red cabbage
• red and yellow bell peppers 1 pc.
• large carrots – 1 pc.
• medium cucumber – 1 pc.
• pumpkin seeds, dried – 100 gr.
• fresh mint – 3 branches
• green coriander – 1 bunch
• juice of 1 lime
• oil for dressing (olive) – 2 tbsp. l.

First, you need to make a dressing for the salad: lime juice and oil, olive oil is best, mixed in a bowl. Now the process itself:

1. Wash the vegetables, dry them, peel the carrots and cucumbers.
2. Finely chop the fork.
3. Cut the pepper into thin slices.
4. Grate the carrots on a Korean or coarse grater.
5. Cut the cucumber into small slices.
6. Mix everything thoroughly in a large container, then add salt and pepper to taste.
7. After a couple of minutes it's time to refuel.

The salad will be much tastier if you add pumpkin seeds, very finely chopped mint, and coriander.

This recipe also allows for mixing two types of cabbage, and if you don’t have red cabbage, you can easily make it entirely from white cabbage.

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Appetizer with mushrooms

An incredibly tasty and nutritious salad with cabbage and mushrooms will become your favorite addition to hot dishes. Required Products:

• Mushrooms (any variety).
• Carrot.
• Tomatoes.
• Salt.
• Sand sugar.
• Vegetable oil.
• Cabbage.

It turns out very tasty.
Salad recipe:

1. Mushrooms are washed, cleaned of dirt and chopped. Then they should be fried in oil.
2. While the mushrooms are frying, you can do the vegetables. Carrots and cabbage should be finely chopped. It is recommended to use a large knife for this.
3. Tomatoes are cut finely. There is an alternative option, which is to use tomato juice. Vegetables are combined and salted.
4. Ready mushrooms are added to the vegetable mixture. The mass is filled with vegetable oil and salted. If desired, you can add mushroom seasoning.
5. Glass containers must be sterile. The workpiece is placed in it. The jars are not rolled up, but half immersed in boiling water. You need to keep them in boiling water for several minutes and only then close them.

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Tips for storing coleslaw

If you decide to prepare an “Autumn” salad of cabbage and other vegetables, take into account some features of its storage:

1. Do not roll the mix under iron lids, use nylon ones.

1. Never use aluminum containers to store salad. The reaction of metal with vinegar can lead to disastrous consequences for your health. Use only glass containers!

Autumn salad of eggplant and tomatoes

A tasty and piquant salad with eggplants and tomatoes is an excellent vitamin-rich snack during the winter. You will need the following products:

• Eggplant.
• Salt.
• Tomatoes.
• Bulgarian pepper.
• Vinegar.
• Garlic.
• Vegetable oil.

Preparation:

1. Vegetables are washed. Then the eggplants are cut into rings, preferably wide ones
2. Tomatoes are cut into slices. The garlic is finely chopped. The vegetables are combined in a separate container and filled with vinegar and oil.
3. When they have steeped for 15 minutes, you need to transfer them to a saucepan, add a small amount of water and put on fire.
4. The vegetable mixture should be boiled in salted water for 15 minutes. Then drain off the excess liquid. You should definitely try the salad “for salt”, since at this stage there will be the last opportunity to add salt to it. You can also add any spices to the salad.
5. Glass containers are sterilized.

At the last stage, jars are filled with salad for further twisting.

With sweet pepper

This bright, light salad will please your household and guests. It is worth preparing for a holiday table or for every day. You will need to purchase:

• white cabbage – 2.5 kg.
• carrots – 0.5 kg.
• yellow onion – 0.5 kg.
• vinegar - 4 tbsp. l.
• salt – 2 tbsp. l.
• sugar – 1 tbsp. l.
• vegetable oil – 250 ml
• water – 300 ml.

In order for the dish to turn out tasty, it will need to be steeped, which means it needs to be prepared in advance. You need to wash the carrots first:

1. Chop the vegetables into thin slices.
2. Peel the onion and cut it into half rings.
3. Peel the carrots, grate them on a coarse grater or for Korean slicing.
4. Place the vegetables in a large container and mix.
5. Pour sugar, salt into boiled, cooled water, add oil, vinegar, mix, pour the mixture over the vegetables.
6. Mix well and leave for 4 hours in a cool place.

The finished dish should be served immediately or placed in jars and removed as needed.

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