Salads from young cabbage - recipes and subtleties of cooking. young cabbage salad

Young cabbage salad is one of the symbols of the arrival of spring. Indeed, after a cold winter, not rich in vegetables and fruits, it is so pleasant to taste fresh fruits. Basic, inexpensive ingredients, combined with simple preparation technology and health benefits, make this salad a truly indispensable side dish for many dishes. It is recommended to serve and eat it immediately. After a day, it can still be eaten, but it will already be too watery and not as tasty.

Cabbage is a humble vegetable that packs in many important nutrients and other disease-fighting ingredients. Studies have shown that cabbage can help prevent cancer, reduce cholesterol, and heal ulcers. It is also great for dieters due to its high water content. In addition, it contains the following components:

• Alimentary fiber: Cabbage - best friend stomach. Like other relatives such as Brussels sprouts and broccoli, it is an amazing source of dietary fiber. Raw cabbage also helps in the treatment of stomach ulcers.
• Antioxidants: Red cabbage is loaded with anthocyanins, a type of antioxidant commonly found in blue, purple, and red plants. Studies have found that antioxidants can reduce inflammation, protect against cancer, and improve brain function.
• Glucosinolates: Cabbage contains sulfur-based compounds called glucosinolates, which have anti-carcinogenic properties. In the body, glucosinolates become compounds called isothiocyanates, which some researchers suggest inhibit the growth of cancer cells.

Cabbage lowers cholesterol. It prevents the absorption of fat into bile after meals, which lowers the total amount of cholesterol in the body. Red cabbage boasts a more impressive list useful properties than the white one. In general, bright berries, fruits and vegetables (e.g. raspberries, red bell pepper, carrots) are richer in antioxidants than other types of pale flowers. In salad recipes, white cabbage can be replaced with red cabbage.

Young cabbage salad is also good because this vegetable does not undergo heat treatment in it, retaining a maximum of useful substances. Heat destroys the chemical compounds that make kale so healthy. In cabbage that has been cooked for a long time, glucosinolates break down.

The beauty of this vegetable is also that it is cost-effective. It is inexpensive, keeps well and is available all year round, from the end of spring (when the young cabbage appears) and all winter. The best quality heads are densely packed in their own leaves, heavy and brightly colored. A whole head of cabbage is stored in the refrigerator for 1-2 weeks, and chopped - 5-6 days.

But although it seems very tempting to include raw cabbage in every meal, this should not be done. Despite its nutritional properties, too much kale can do a disservice. She is a goitrogen that can affect the activity of the thyroid gland. The gland may increase due to hormonal disorders or lack of iodine. Diet based on consumption a large number cabbage can cause goiter disease because this vegetable inhibits the body's ability to absorb iodine. But do not worry, this condition is rare in developed countries, and you need to eat a lot of cabbage to notice any negative effects. Fortunately, this drawback is largely neutralized when the vegetable is cooked.

1. Chop one small head of young cabbage (about 225 g).
2. Add 5-6 chopped radishes and 2 fresh or pickled cucumbers, cut in half lengthwise and then chopped.
3. Mix in a handful of chopped parsley and dill leaves, 2 chopped stalks of green onions.
4. Pour 3 tbsp. sour cream or Greek yogurt and 1 tbsp. lemon juice. Mix well and salt.
5. If the salad looks too dry, add more sour cream. Submit.

1. In a large bowl, mix 2 tbsp. shredded young cabbage, 1 tbsp. chopped fresh pineapple or 1 can (225 g) canned pineapple chunks, 2 chopped peeled oranges, and 1 tsp. Sahara.
2. Pour all the fruit juice released during cutting into the salad. Mix carefully. Cover and refrigerate until completely chilled. Stir in one sliced ​​banana before serving.

1. Mix the chopped half of a head of young cabbage with 1/3 tsp. salt (or to taste) Mix with your hands, pressing on the cabbage so that it starts up the juice and softens a little. This will take several minutes.
2. Add one chopped cucumber, about 10 chopped parsley sprigs, 3 tbsp. vegetable oil, 4 tbsp. vinegar and ½ tbsp. Sahara. Mix and serve.

Adviсe:

• For dressing, you can use any vegetable oil with an unobtrusive taste, such as olive oil. But the most suitable oil is unrefined sunflower oil. It has an incredible aroma of toasted sunflower seeds, which makes the salad even better. Walnut or hazelnut oil also works well.
• Dill can be used instead of parsley.
• The taste of the salad will become richer if you add cooked beans, spices (in particular black pepper), feta cheese or even canned salmon to it. No need to be afraid to experiment - almost any product will fit perfectly into this dish.

1. Chop half a medium head of young cabbage (should come out to about 6 tablespoons) and put in a large bowl. Sprinkle with 1 tsp. salt, mix and gently squeeze with your hands so that the salt is absorbed into the cabbage and softens it a little.
2. Set aside for approximately 10 minutes. Young cabbage will release juice. Some pour it, but it contains all the vitamins, so the juice must be left in the salad.
3. After that, add 1 tbsp. sugar and 2 tbsp. lemon juice or apple cider vinegar. Stir again.
4. Mix in 2 medium carrots cut into strips or grated on a coarse grater, half a medium onion cut into half rings, ¼ st. fresh chopped parsley and dill. At this stage, the salad should be tasted - it should have a delicate sweet taste, but the sour dominant should be clearly felt. If the carrots and cabbage are too sweet, then you need to pour in a little more lemon juice or vinegar.
5. When the cabbage has acquired the desired taste, finish the salad with fresh ground pepper to taste and 3 tbsp. oils grape seeds or rice bran (or any other light vegetable oil). Stir, let stand for another 10 minutes and serve.

1. The night before the salad is to be served, soak ½ tbsp. dry beans and ½ tbsp. dry lentils in two separate bowls with water and 1 tsp. soda in each. In a jar, put a finger-sized piece of fresh ginger, peeled and cut into strips, and ¼ tbsp. lemon juice (from about 2 lemons) Place in refrigerator for at least 12 hours.
2. The next day, drain and dry the beans and lentils completely. Heat up about 1 tbsp. oil in a heavy skillet or frying pan and fry the beans and lentils in separate batches until golden brown. Drain the roasted beans and set aside.
3. In a large bowl, combine shredded half a head of cabbage, thinly sliced ​​half a medium onion, minced half a seeded serrano pepper, and 2 tsp. toasted sesame. Add 2 tbsp. chopped roasted salted peanuts, 1 tbsp. fish sauce, 1 tbsp. vegetable oil, prepared ginger in lemon juice, salt and pepper to taste, ½ tbsp. lentils and beans.
4. Mix until all ingredients are combined. Taste and add oil or fish sauce if needed. Let it brew for about 5-10 minutes and serve.

1. Remove the stalk from one small head of cabbage. Cut the head in half and lay both halves cut side down on a flat surface. Slice as thinly as possible. Set aside.
2. Deseed 1-2 jalapeno chili peppers, cut in half and chop. Set aside.
3. Cut 4 stalks of green onions and finely chop. Postpone.
4. In a large bowl, mix 3 tbsp. olive or rapeseed oil, 1 tbsp. lime juice, 1 tbsp. good quality red wine vinegar, ½ tsp salt and ¼ tsp. ground cumin. Stir until the ingredients are combined. Add the cabbage, chili and green onions to the bowl, toss gently but thoroughly until all of the cabbage is coated in the dressing.
5. Serve immediately or let stand covered in the refrigerator for a few hours. Optionally, mix in ½ tbsp. fresh cilantro leaves right before serving.

1. In a very large bowl, mix 3 tbsp. cream, 1 tbsp. malt vinegar, ½ tsp. salt, ¼ tsp fresh ground black pepper and ½ tsp. celery seeds optional.
2. Cut one small head of cabbage in half lengthwise, remove the stalk. Finely chop the cabbage (you can use a special mandolin grater if you have one, but a very sharp knife and a steady hand work just as well). Put it in the gas station.
3. Peel and grate one large carrot, if desired. Add to cabbage. Chop ¼ red cabbage (optional) and/or half a red onion (optional). Stir in salad.
4. Stir, lifting from the bottom of the mass to move the dressing to the top. Continue to interfere. It will take some time for the ingredients to come together. It is necessary that the salad is evenly completely covered with a small amount of dressing.
5. Taste and add more salt or pepper to taste, if needed. Stir again.
6. To keep the salad crispy, serve it immediately. To soften the salad, cover and refrigerate for at least one hour or overnight. Stir before serving.

In the season of young cabbage, I often make various salads. After all, young cabbage is tender, juicy and, of course, healthy. This recipe young cabbage salad with vinegar for those who want to look slim and eat delicious food at the same time. Prepared in minutes, from the most affordable vegetables. It turns out very gentle and moderately sharp. Such a salad can be served for dinner as a light snack or as an addition to the main course, for example, grilled meat.

To prepare a salad of young cabbage with vinegar, we need:

cabbage (young) - 1 head of small size;

fresh cucumber - 2 pcs.;

herbs (dill, parsley, green onion) - 1 bunch;

garlic - 1-2 cloves;

vinegar 9% - 1-2 tbsp. l.;

olive or vegetable oil - 2 tbsp. l.;

ground black pepper - a pinch;

salt - to taste.

Add chopped cucumbers and garlic to a salad of young cabbage and vinegar. Mix everything well. Finely chop the greens and add to the salad. Before serving, season with vegetable or olive oil and mix thoroughly. If desired, you can add fresh bell pepper, it will give the dish an additional flavor note.

Fresh, tasty, appetizing salad of young cabbage, vinegar, cucumbers and herbs is ready.

Bon appetit!

This cabbage salad with cucumber- my personal hit of this summer. It's so simple that I didn't even want to show it to you. And then I thought: what am I greedy for? Suddenly someone else doesn't cook it and doesn't know what, cucumbers + fresh cabbage + soy sauce = fresh, easy and quick salad. Cheap and cheerful.

Total and active cooking time - 10 minutes
Cost - less than $1
Calorie content per 100 gr - 42 kcal
Servings - 4

How to make cabbage salad with cucumber

Ingredients:

White cabbage- 200 g.(about 1/3 of a head of cabbage, can be replaced with Beijing).
Cucumber - 2 pcs. Ideally from the garden, green, with pimples.
Soy sauce - 3 tbsp.
Salt - to taste
Pepper - to taste
Cooking:

Tip #1: Cabbage is better to use young, early varieties. If the cabbage is of autumn varieties (hard), then after cutting it, you need to mash it with your hands until the juice appears.

Tip #2: good soy sauce, alas, is not cheap. Before buying, I make sure to read the label so that I don’t accidentally buy tinted water with soy sauce flavor. As a rule, I buy Heinz soy sauce - there are no artificial additives in it, only natural caramel as a colorant.

Tip #3. Choose cucumbers for salad varieties, not for pickling. How to distinguish? They should be dark green, with "pimples" and white spikes. Of course, nothing terrible will happen if pickled cucumbers (with brown or black spikes) go to the salad, but if possible, it is better to use salad ones.

Finely chop the cabbage.
If there is a Berner grater, then it is better on it. If not, then very finely with a large knife.

Cucumbers cut into strips, slices or cubes. Or on the same Berner grater - it will be excellent. Mix cucumbers and cabbage, salt and pepper. Top with oil and soy sauce. Mix again and taste. If there is little salt or sauce, add it. This salad can be eaten immediately after preparation, or you can wait an hour - then it will infuse and become even tastier. Tip #4 Prepare this salad at once twice as much as you plan to eat. I guarantee you will want more! Bon appetit!

Cabbage salads with cucumber - five best recipes. How to properly and tasty cook salads with cabbage and cucumbers.

A light, refreshing, juicy cabbage salad with cucumber is worth a try for every housewife. The fair sex is especially fond of this dish for its low calorie content, a lot of useful vitamins and substances, and an extraordinary bright taste. Such a salad is good to cook and eat in the hot summer, but in winter the dish is also indispensable - the vitamins contained in vegetables increase immunity and strengthen health.

Cabbage and cucumbers go well with all kinds of fresh herbs: parsley, dill, lettuce, basil, green onion, coriander, etc. Cucumber coleslaw can be topped with cheese, eggs, or other vegetables (such as tomatoes, radishes, or peppers). Some chefs prefer to cook a more satisfying, meaty version of the dish (with the addition of turkey or chicken meat, with low-fat ham, etc.).

The basic principle of preparing cabbage salad with cucumber is cutting vegetables in the form of a certain shape, combining all the components and dressing with oil or sauce. To dress cabbage salad with cucumber, you can use any vegetable oil (olive, sunflower, sesame and others), lemon juice, low-fat sour cream or yogurt, mayonnaise. Vegetable oil is preferred among those on a special diet.

Cabbage salad recipes with cucumber:

Recipe 1: Cabbage Salad with Cucumber

Due to its low calorie content, lettuce can be consumed in unlimited quantities. The dish will give a fresh summer taste and a great mood for the whole day.

Required Ingredients:

• White cabbage - half a small fork;
• 2-3 fresh cucumbers;
• Parsley and dill;
• garlic clove;
• Salt, black pepper - to taste;
• Any vegetable oil - 2 tbsp. l.

Cooking method:

Wash vegetables thoroughly. Finely chop the cabbage, cut the cucumbers into strips. Wash and chop greens. Chop the garlic very finely. Before you combine all the ingredients, salt the cabbage a little and mash it with your hands (to give juice). After that, put all the components in a deep salad bowl, pepper and season with any vegetable oil (sunflower, olive or corn).

Recipe 2: Cabbage Salad with Cucumber and Eggs

Another variety of fresh vegetable salad. The dish turns out to be quite satisfying due to the eggs included in the composition.

Required Ingredients:

• 2 eggs;
• 2 cucumbers;
• Beijing cabbage - 1 small head;
• Parsley;
• Fat-free mayonnaise;
• 1 onion;
• Vinegar, salt, pepper.

Cooking method:

Wash the cabbage and cucumbers well, cut into thin strips. Cut the onion into thin half rings and place in wine vinegar for pickling, leave to marinate for half an hour. Greens should be washed, finely chopped. Boil eggs, cool, cut into small cubes. Combine all components in a deep salad bowl, mix thoroughly. Ready salad from cabbage with cucumber season with fat-free mayonnaise, salt and pepper.

Recipe 3: Cabbage Salad with Cucumber and Ham

This "meat" version of the salad will especially appeal to men. The dish is not only healthy, but also very tasty and satisfying.

Required Ingredients:

• Young white cabbage - 350 g;
• Chicken ham - 300 g;
• 2 fresh cucumbers;
• Croutons with garlic flavor;
• mayonnaise (preferably lemon);
• Dill, ground black pepper, sea salt.

Cooking method:

Wash cabbage leaves, chop into thin strips. Peel cucumbers, cut into strips. Cut the ham into small sticks. Finely chop the dill. Put all the ingredients in a salad bowl, pepper, salt and season with mayonnaise. Just before serving, add croutons to the plate. You don’t need to do this before - the crackers will soften and become tasteless. Ready cabbage salad with cucumber can be decorated with olives cut in half.

Recipe 4: Cabbage Salad with Cucumber and Bell Pepper

This wonderful vitamin salad is easy to prepare and can be stored in the refrigerator for several days.

Required Ingredients:

• White cabbage - 1 kg;
• 1 large bell pepper (orange);
• 3 fresh cucumbers;
• 1 tsp salt, 1 tbsp. l. Sahara;
• 2 tbsp. l. vinegar, 3-4 tbsp. l. vegetable oil;
• Dill.

Cooking method:

Cabbage is not coarsely chopped, put in a deep bowl, salt, add sugar and vinegar. Finely chop the dill, put to the cabbage. Mix cabbage with dill, mash a little with your hands. Cucumbers and Bulgarian pepper cut into thin strips, add to the cabbage. Season the finished salad with vegetable oil and mix.

Recipe 5: Cabbage Salad with Cucumber and Crab Sticks

Very soft and amazing delicious salad. The dish is prepared quickly and easily. A great snack for every day or for a holiday.

Required Ingredients:

• Packing of crab sticks - 200 g;
• 2 eggs;
• fresh cabbage- 300 g;
• Half a can of canned corn;
• 1 large fresh cucumber;
• Mayonnaise.

Cooking method:

Crab sticks cut into cubes, hard-boiled eggs, cool and also cut. Shred the cabbage into thin strips. Drain the water from the corn. Peel cucumber, cut into cubes. Mix all the ingredients in a salad bowl, season with mayonnaise. The finished dish can be decorated at will with any fresh herbs. Salt and pepper - to taste.

Cabbage salads with cucumber - secrets and tips from the best chefs

There are several secrets and subtleties, given which, you can cook a really delicious cabbage salad with cucumber. If young cabbage is taken for cooking, after cutting it, it is recommended to mash it with salt with your hands - this way it will give a little juice, and the salad will become tastier. If the cabbage is not very young, it can be scalded with boiling water and immediately placed in cold water. In general, the longer the salad is infused, the tastier and juicier it will be (salt should have time to soak all the ingredients). However, in this case it deteriorates a little. appearance dishes.

Cucumber must be felt in the salad, so cooks do not recommend grating it. It is best to cut it by hand or with a food processor. Before slicing, it is important to taste it, as a bitter specimen can get caught and spoil the whole dish. If, nevertheless, the cucumber is a little bitter, and the salad is already chopped, you can add a little lemon juice and cranberries. The acid will lighten up the bitterness a bit.

When choosing cabbage, you need to pay attention to its appearance. If brown spots are found on the leaves, it is better to refuse to purchase such a vegetable. If a fork of cabbage weighs a little more than it looks, such an instance is quite suitable. It should also be borne in mind that late varieties are considered the most delicious and most suitable for fresh consumption. It is also believed that in cabbage late varieties least nitrates and other accumulated harmful substances.

Other cabbage salads

• Cabbage salads
• Cauliflower salad
• Chinese cabbage salad
• Salad with chicken and Chinese cabbage
• Salad with chicken and cabbage
• Salad with Chinese cabbage and shrimps
• Salad with cabbage and crab sticks
• Chinese cabbage salad

How can you dress salads from fresh young cabbage

You can dress the salad with various components, it all depends on taste preferences. If you want the salad to be more satisfying, use sour cream or mayonnaise. Lighter - vegetable oil.

1 Sour cream, salt.

2 Kefir, sour cream, mustard seeds, salt, pepper.

4 Vegetable oil, salt, pepper, apple cider vinegar (lemon juice).

5. Olive oil, salt.

6. Sour cream, salt, pepper, French mustard.

7 Vegetable oil, honey, mustard, salt, pepper, lemon juice.

Sometimes I add garlic, soy sauce, herbs, sugar to the dressing.

If you are on a diet, or watching your weight, you can dress young cabbage salads with lighter dressings.

Cabbage salad goes well with:

• tomatoes
• cucumbers
• apples
• carrots
• radish
• egg
• cauliflower or broccoli
• bell pepper
• sausage or meat, etc. ingredients

I suggest you try an interesting combination of products in a salad, the recipe has something in common with, but this is a slightly different version of the dish.

Young cabbage salad with sausage, egg and cucumber - mayonnaise dressing

Ingredients:

• 400 grams of young cabbage
• 2 medium sized fresh cucumbers
• 50 grams of green onions
• 3 medium sized eggs
• 140 grams of sausage (I have salami)
• 3 tablespoons homemade mayonnaise
• Salt and pepper to taste

The salad turns out to be tasty, satisfying, fresh from simple and affordable products. For salad dressing, I use homemade mayonnaise.

Provencal mayonnaise, prepared in 1 minute, quick and easy recipe.

Cooking

1 Prepare ingredients.

2 Eggs must be boiled, cooled and peeled.

3 We cut the ingredients, in what order it does not matter.

4 I cut the sausage into strips, the eggs into strips, chop the greens, cut the cabbage with a shredder.

5 I mix the ingredients in a bowl, add mayonnaise, salt, pepper to taste.

6. I put it in a salad bowl and serve it to the table.

You can decorate with fresh herbs, egg, cucumber, cherry tomato. Spread on lettuce leaves.

Young cabbage salad with carrots

Ingredients:

• 300 grams of cabbage
• 1 medium sized carrot
• 30 grams of green onions
• dill and parsley optional

Refueling:

• Sour cream
• Mayonnaise
• Vegetable oil, salt, pepper, apple cider vinegar or lemon juice

Vitamin salad, tasty and healthy, for its preparation you need very simple products. Cabbage and carrots.

Cooking

1 Cabbage must be shredded.

2 Grate carrots, you can grate carrots on a Korean grater.

3 Chop greens.

4 Mix ingredients and season with dressing.

5. For piquancy, you can add one green apple to the salad.

Young cabbage salad with crab sticks and corn

Ingredients:

• 400 grams of cabbage
• 250 grams of crab sticks
• 1 can of corn
• 30 grams of green onions
• 3-4 boiled eggs
• 20 grams of greens (dill, parsley)
• homemade mayonnaise for dressing
• salt and pepper

The salad is prepared quickly and very simply. Lovers of crab sticks will love it.

Cooking

1 You need to chop the cabbage.

2 Crab sticks cut into strips.

3 Boil eggs, cool, peel and cut into cubes or strips.

4 Mix the ingredients in a salad bowl, add the corn, after decanting the liquid from it.

5 Grind and add greens and mayonnaise to the salad.

6 Salt and pepper to taste.

Salad of young cabbage, cucumbers, tomatoes with sour cream dressing

Ingredients:

• 300 grams of young cabbage
• 200 grams of tomatoes (I have cherry)
• 2 medium sized cucumbers
• 30 grams of green onions
• 20 grams of dill and parsley

Refueling:

• 3 art. spoons of sour cream 20%
• 1 teaspoon French mustard
• 0.5 teaspoon salt
• ground black pepper to taste

Usually I dress a salad of tomatoes, cucumbers and cabbage with homemade fragrant vegetable oil mixed with salt and pepper. But today I decided to dress the salad with sour cream by mixing it with mustard, salt and pepper.

Cooking

1 Cabbage should be cut using a knife or shredder.

2 Cucumbers and tomatoes chop into strips.

3 Cut fresh herbs.

4 Prepare the dressing by mixing the ingredients.

5 Dress the salad and mix.

Young cabbage salad with honey dressing

Ingredients:

• 300 grams of cabbage
• 200 grams of tomatoes
• 100 grams of radish
• 30 grams of green onions (purple Yalta onions can be used)
• 20 grams of greens (dill and parsley)

Honey dressing:

• 3 art. tablespoons of vegetable oil
• 1 teaspoon honey
• 0.5 tsp mustard
• salt and pepper to taste

Cooking

1 Cut the cabbage.

2 Cut the radishes and tomatoes into strips.

4 Mix the ingredients in a salad bowl and season with honey dressing.

For dressing, combine vegetable oil, salt, pepper, honey and mustard.

The benefits of young cabbage

100 grams of this miracle vegetable contains only 20 kcal.

Cabbage contains fiber, which is good for the intestines and affects the metabolic processes in the body.

Vitamins C and P help strengthen capillaries.

Vitamin C, which is found in young white cabbage useful for strengthening immunity, the lack of which leads to fatigue.

Cabbage is also able to remove excess fluid from the body.

Now the season of vitamin salads has begun, and I want to show you. Very healthy and affordable salads. And it will be easy to make them, there is a printed recipe and a video.

Bon appetit!