Salads with cabbage and vinegar

Cabbage is rich in vitamins and minerals, but it has a low calorie content. It is often included in the diet of people watching for health. In cooking, the product is also in demand because it has a pleasant juicy taste, goes well with other vegetables and meat. Salads with cabbage and vinegar are the easiest options for snacks from this vegetable. In them, he maximally reveals his taste, retains all the useful properties. These snacks are well saturated, without overloading the body, so that their use contributes to the preservation of an attractive figure.

Cooking Features

Salads with cabbage and vinegar confidently prove that useful and inexpensive can be very tasty at the same time. However, not all of these snacks work out equally well. Knowing a few subtleties will allow you to prepare a dish that will suit both you and your guests.

From the young cabbage of early varieties, the snacks turn out to be the most tender, but less juicy, than from the cabbage of the later varieties.
In order for the salad to be juicier, the cabbage, after chopping, must be crumpled with your hands.
The more carefully the cabbage is chopped, the tastier the salad will be made from it.
Carrots, cucumbers and other vegetables for cabbage salad are best chopped on a grater, designed for cooking Korean salads. These vegetables look particularly appetizing in a snack. If there is no such device in the kitchen, you can grate carrots on a regular grater, and cut the rest of the vegetables into thin straws, armed with a sharp knife.
Do not add vinegar directly to the salad. Initially, it should be combined with oil and other components of the dressing, and only after that should they be watered with vegetables. Otherwise, the vinegar will be distributed unevenly, making the cabbage part too sour, while the other part of the snack will remain fresh.
Cabbage salad with vinegar becomes tastier if brewed for 30-60 minutes.

The advantage of cabbage salad with vinegar is a long shelf life. In the refrigerator, it will quietly stand for 3 days, without losing its beneficial properties and taste. If too much juice is released, it can be drained. The long shelf life allows you to cook cabbage salad with vinegar for several days at once.

Salad with cabbage and vinegar can be served as a self-starter or as a side dish for meat dishes.

Salad with cabbage, carrots and vinegar

Composition:

cabbage - 0, 4 kg;
carrots - 0, 2 kg;
table vinegar (9 percent) - 20 ml;
sugar - 20 g;
vegetable oil - 60 ml;
salt, black pepper, fresh herbs - to taste.

Method of preparation:

Wash cabbage, blot with a kitchen towel. Remove the top leaves. Cut a piece of the desired size from the head, finely chop, put in a bowl. Sprinkle with two teaspoons of sugar, remember hands.
Wash and clean carrots, dry with a napkin, chop on a grater. Add to cabbage, mix.
Add finely chopped greens.
Mix vinegar, oil, remaining sugar, pepper and salt separately. Pour in to the vegetables, mix thoroughly. Store the salad bowl in the fridge.

Let the salad stand for half an hour, put it in a salad bowl and serve.

Salad with cabbage, onions, garlic and vinegar

Composition:

cabbage - 0, 3 kg;
carrots - 150 g;
onions - 75 g;
garlic - 1 clove;
sugar, salt - to taste;
apple cider vinegar (6%) - 20 ml;
vegetable oil - 40 ml.

Method of preparation:

Chop cabbage into small pieces.
Free from the husks and cut the onion into thin half-rings, put to the cabbage.
Scrape, wash carrots. Drain with a napkin, cut into small strips and send to the rest of the vegetables.
Pass the garlic through a press, add salt and sugar to it, add vinegar, mix.
Add oil to the garlic-vinegar mixture, beat with a whisk.
Pour the dressing into a bowl of vegetables, mix well.

After the salad has been infused, you can put it in a vase and serve it to the table. Its savory taste will appeal to lovers of spicy snacks.

Salad with cabbage, tomatoes and balsamic vinegar

Composition:

cabbage - 0, 5 kg;
tomatoes - 0, 25 kg;
cucumber - 0, 2 kg;
sweet pepper - 0, 2 kg;
pitted olives - 100 g;
green onions - 50 g;
leaf lettuce - 50 g;
balsamic vinegar - 20 ml;
sugar - a pinch;
salt, ground pepper - to taste;
olive oil - 60 ml;
sesame seeds - 20 g;
hard cheese - 40 g;
fresh dill - to taste.

Method of preparation:

Cabbage, having washed out and having cleared from the top leaves, finely chop and put in a large container.
Add sugar, pepper and salt to cabbage, remember it with your hands.
Wash the sweet pepper, cut the stem from it, remove the seeds. Cut the pulp into strips or quarter rings. Put to cabbage.
Wash, blot cucumber with a napkin, cut off the tips. Cut the fruit into thin semicircles or straws. Add to cabbage and pepper.
Wash and blot tomatoes with paper towels. Cut seals in the stalk area. Cut the tomato pulp into medium-sized slices. Instead of ordinary tomatoes, cherry tomatoes can be used, each cut into 4 pieces. When choosing tomatoes for cooking salad, it is better to choose varieties that have fleshy pulp.
Put the tomatoes to other vegetables, mix them carefully.
From the jar of olives drain the liquid, cut the olives themselves into large rings and throw them into a container with other vegetables. For this salad, you can use olives with lemon or pepper filling.
Balsamic vinegar mixed with olive oil, pour the mixture into a container of vegetables, mix.
Wash, shake off green onions and dill from water, finely chop with a knife, add to the remaining ingredients, mix again.
Lettuce leaves, having washed and dried, spread out on a platter or on serving plates.
Put the appetizer on the lettuce leaves.
Finely rub the cheese, sprinkle on the salad.
Fry the sesame seeds in a dry frying pan so that they begin to emit a nutty smell. Sprinkle with snacks and them.

Cabbage salad with seasonal vegetables and vinegar is not a shame to put on the holiday table, guests will certainly appreciate it quite high.

Salad with cabbage, fresh cucumber, greens and vinegar

Composition:

cabbage - 0, 5 kg;
fresh cucumbers - 0, 3 kg;
fresh dill - 50 g;
fresh parsley - 50 g;
green onions - 50 g;
apple cider vinegar (6 percent) - 40 ml;
vegetable oil - 80 ml;
salt, sugar - to taste.

Method of preparation:

Wash young cabbage, dry with napkins, chop finely. Put in a bowl.
Wash, dry cucumbers. Cut off the tips of the fruit. Cut vegetables into semi-circles, add to cabbage.
Wash the green onions, dill and parsley, shake off the water, let dry.
Finely chop the greens with a knife, add to a container of vegetables.
In a separate container, mix the remaining ingredients: vinegar, oil, salt and sugar. You can add black ground pepper.
Season the salad with the resulting sauce.

Cabbage salad prepared according to this recipe should be served to the table almost immediately after cooking, otherwise a lot of juice will stand out from cucumbers and the snack will be watery. White cabbage in this recipe can be replaced with Peking, the taste of the dish will not make it worse.

How to decorate a salad with cabbage and vinegar

Cabbage salad with vinegar looks fresh, but simple. Before serving it is advisable to decorate it. This can be done in several ways.

Put the salad on a dish covered with lettuce leaves, stick a sprig of parsley or dill on top. Spending just one extra minute on this will give the snack a much brighter and more refined look.
Sprinkling salad with roasted nuts, sesame seeds, corn or berries of currants, cranberries, you will make cabbage salad more vivid, festive and appetizing.
As a decor, you can use figures from vegetables that make up the salad. Most often they are turned into flowers, cut into thin plates and form buds of them.

Components of cabbage salad can be seasoned with vinegar separately and put into the dish with sectors, without mixing. When guests have time to admire this beauty, the products can be mixed with two forks.

Cabbage salad with vinegar dressing - simple to prepare, economical, but tasty and healthy snack. Having shown imagination and having originally made a dish, it can be served even to the holiday table.

Comments (0)