Cabbage salad - general principles and methods of cooking
Fresh vegetable salads are incredibly beneficial to health, they contain a unique set of vitamins and minerals that help a person to stay beautiful and healthy for many years. If our ancestors had the opportunity to cook salads exclusively from white cabbage, then the choice of modern housewives is much more impressive, to their services broccoli, Peking, sea and color, you can create dozens of light cold dishes with each of these types.
Recipe 1: Fresh Cabbage Salad
Fresh cabbage is an excellent base for salads, and you can use it all year round.
Ingredients
- 1 small cabbage fresh cabbage;
- parsley;
- dill;
- green onions;
- mayonnaise (can be replaced with vegetable oil);
- salt.
Method of preparation
At first glance, it may seem that there is no simpler salad than fresh cabbage salad, but some culinary skills are also needed here. The fact is that the dish will turn out delicious only if you manage to work with the ingredients.
A gross mistake is that the greens are simply crushed with a knife and put in a salad, so in no case can you do that. Rinse the dill, parsley and onion, put them in deep dishes, pre-tearing your hands into small pieces, salt and thoroughly rub with tolkushki. It is very important that the greens, under the influence of salt, start up the juice.
Chop the cabbage with a knife or even a blender (it turns out very soft and delicate texture). Add cabbage to greens, mix with your hands and rub, cabbage, like greens, should make juice ..
It remains for the small - to fill the salad with mayonnaise or vegetable oil, the amount of these products depends solely on the addiction of the cook and the people for whom the dish is intended.
Recipe 2: Seaweed Salad
Sea kale is very rich in iodine, this product is very important for people exposed to radiation.
Ingredients:
- 200 grams of seaweed;
- 2-3 boiled potatoes;
- 1 onion;
- 2 teaspoons of sugar and vinegar (for pickling onions);
- 100 grams of sauerkraut;
- vegetable oil for refilling;
- ground black pepper;
- greenery;
- salt.
Method of preparation
The salad is prepared very simply: the potatoes must be cut into small pieces, pickled onions for half an hour in sugar and vinegar, then add to the potatoes, chop the sea and sauerkraut and add to the salad, chop the greens with your hands. All ingredients fill with vegetable oil and salt.
Recipe 3: Cauliflower Salad
Cauliflower is very nourishing and nutritious, thanks to these properties, many Russians have become its fans.
Ingredients:
- 1 cabbage cauliflower;
- 1 beet;
- 6-7 pieces of bell peppers (preferably green, so the salad looks more attractive and aesthetically pleasing);
- 3 tablespoons of vinegar;
- a little black ground pepper;
- 1/2 cup of vegetable oil;
- salt.
Method of preparation
Boil the beets and cut into small pieces. Cauliflower after scalding with boiling water, divide into small pieces, boil in salted water (make sure that the pieces remain strong, it is very important not to digest the ingredient for salad). Mix beets and cabbage, add pepper.
The dressing is prepared as follows: beat the vegetable oil, pepper, vinegar and salt.
Fill the salad dressing.
Before serving the dish, it should be soaked for at least 30 minutes at room temperature.
Recipe 4: Peking Cabbage Salad with Mushrooms
Beijing cabbage is very soft and tender, the salad of it is to the taste of children and adults. Ingredients:
- 300 grams of Chinese cabbage;
- 100 grams of mushrooms (champignons);
- 1-2 tomatoes;
- 1 onion;
- 2 tablespoons of vinegar;
- 2 tablespoons of vegetable oil;
- 1 teaspoon sugar;
- 1 teaspoon salt.
Method of preparation
Wash the mushrooms and chop finely, then place in the marinade of vegetable oil, salt, sugar and vinegar, let stand for 30 minutes. Finely chop the onion, cut the tomatoes into small cubes, chop the cabbage.
Salad is laid out in layers:
1st layer - Peking cabbage;
2nd layer - onions and tomatoes;
3rd layer - pickled mushrooms;
4th layer - Peking cabbage.
For lovers of more spicy food, the salad can be poured over the marinade, which was kept onions, for people who prefer a more "calm tone" in cooking will be quite sharp layer of onion.
Coleslaws - useful tips from experienced chefs
Before cooking cabbage salad, all the ingredients should be cooled, thus increasing the shelf life of the dish.
Salad from fresh cabbage should be stored only in a ceramic or enamel pot; a “container” made of glass is still suitable.
If you do not like garlic, but its flavor is still needed in a salad, rub garlic on a crust of rye bread and put in a dish, take out the bread after a while, the pleasant aroma will remain.
If the challenge is to make the salad more fortified, add a few drops of lemon juice.
Be sure to salt the salad before adding vegetable oil, the salt does not dissolve in it.
