Vitamin salad from cabbage and beets. Vitamin salad of fresh beets with cabbage and carrots

Calories: Not specified
Cooking time: not specified

Prepare a Korean salad of cabbage, carrots and beets at any time of the year, because it includes all the winter vegetables that are constantly in our kitchen. Chief among them is white cabbage. She plays a special role in this salad. This Korean dish is considered very beneficial for health. Other ingredients of Korean salad are beets and carrots.
We all know that Korean salads are delicious. Moreover, they are also useful. A feature of national Korean cuisine is the addition of various spices to salads. They are so widely represented in Korean cuisine that it is sometimes difficult to imagine what exactly is in a particular salad. All spices are natural, beneficial to the body.
Spices that are most often added to Korean salads: monosodium glutamate (aji-no-moto), mustard, cloves, cardamom, coriander, ginger, sesame, sesame oil, white pepper, black, allspice, red, soy sauce, garlic , salt.
Vegetable oil is usually added to Korean salads hot, almost boiling. This usually happens at the end of the preparation of the dish, when all the ingredients are already mixed. It is better not to heat the garlic so that it does not lose its true aroma and its taste does not change.
Professional Korean chefs can cut all vegetables for salads into thin strips with a knife. For this we use a special grater for Korean carrots. With it, you can rub beets, carrots, radishes and other products.
To prepare a Korean-style cabbage salad, we need a small list of products: fresh vegetables, spices, and vegetable oil.

Ingredients:

- white cabbage - 500 grams;
- beets - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- vinegar 9% - 80 ml;
- vegetable oil - 100 ml;
- black pepper - a pinch;
- garlic - 2-3 teeth;
- ground coriander - 0.5 tsp;
- sugar - 1 tbsp. a spoon;
- salt - 1-2 teaspoons (to taste).

Step by step recipe with photo:

We cut the cabbage into strips. Place in a deep bowl.




We rub the carrots on a grater, which is intended for Korean carrots. We are trying to make long straws. Mix carrots with cabbage.




We clean the beets, and rub them fresh on a Korean grater. Combine with vegetables in a bowl.

By the way,
you can also prepare a separate salad.

We mix all the ingredients of the Korean salad of cabbage, carrots and beets with salt, as if grinding them to become softer.

We also invite you to try

Step 1: prepare vegetables.

Step 2: chop the vegetables.

Step 3: mix cabbage, beetroot and carrot salad.

Step 4: serve a salad of cabbage, beets and carrots.

Instead of fresh cabbage, you can use sauerkraut for this salad. This option will be more useful for people with low acidity of gastric juice.

If you are going to store a salad of cabbage, beetroot and carrots, do it in the refrigerator, in a tightly closed container.

A product such as beets is very useful for our body. It speeds up the metabolism, cleanses the stomach and has a very beneficial effect on the blood. We advise you to try and fall in love with beet, cabbage and carrot salads. Or also.

You can use beef or veal tongue to make this salad. The first is larger in size and, accordingly, takes longer to cook. The second one will be softer. Add lettuce, capers and delicious dressing.

For a salad of beets and cabbage you need:

• 1 language;
• 1 apple;
• 1 beet;
• 100 grams of white cabbage;
• 50 grams of carrots;
• 60 ml of mayonnaise;
• 15 ml mustard;
• 5 ml lemon juice.

Cabbage salad with beets:

1. Preheat oven to 180 degrees.
2. Wash your tongue and send it to a pan with enough water. Send to the stove until fully cooked. You can add spices to the water to taste.
3. You need to cook such a product depending on the size. If the tongue is beef, then from two to four hours. If the tongue is veal, then up to two hours. The tongue can be cooked faster if it is cut into pieces, but it will be harder to peel.
4. Remove the finished tongue from the boiling broth and sharply lower it into cold water for two minutes.
5. After two minutes, pull the skin off the tongue like a stocking.
6. Cool the meat and cut into strips.
7. Wash lettuce leaves and tear.
8. Remove the top cabbage leaves and discard. Chop the rest of the leaves into strips.
9. Wash the beets and peel them. Send to bake for twenty minutes.
10. Grind the cooled beets on a coarse grater.
11. Wash the cucumber, peel and cut into strips. Place in a colander and sprinkle with salt.
12. Leave for half an hour. Squeeze after half an hour.
13. Peel and cut apples into strips, sprinkle with citrus juice.
14. Combine apples, tongue, cabbage and cucumbers and beets.
15. Grate the carrots and lay out to the rest of the products.
16. Mix mustard, mayonnaise, add pepper and salt. Mix.
17. Season the connected components with the sauce.
18. Arrange on a plate, garnish and serve.

No less satisfying and useful option would be. You can find his recipe on our website.

Salad of cabbage, beets and carrots

The dish will be hearty due to pork. Everyone knows that this meat is high-calorie and much fatter than beef or chicken. The salad is simple, because it consists of only four components. But it is good because it can replace a full meal.

For salad beets, carrots, cabbage you need:

• 400 grams of pork;
• 1 carrot;
• 1 beet;
• 1 small head of cabbage;
• 80 ml of mayonnaise;
• 30 ml vegetable oil.

Salad of beets, carrots and cabbage:

1. Get rid of the cabbage from its upper leaves, disassemble the head of cabbage into sheets.
2. Wash the leaves and then chop them finely.
3. Wash and peel carrots. You can do this at the same time with a stiff dish brush. Just during washing, you need to rub the carrots, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler will no longer be necessary.
4. Grind carrots with a grater.
5. Wash and peel the beetroot, grate it.
6. Collect cabbage, carrots and beets in a bowl. Add salt and mix well. Set aside.
7. Wash the pork and clean from fat and films, if necessary.
8. Wash the meat again and pat dry. Cut it into chunks.
9. Heat the pan with the meat and lay out the pieces of pork. Fry until cooked, you can add spices.
10. Cool the meat a little, and then add it to the salad.
11. Pour mayonnaise, mix and let it brew for half an hour.
12. Salad cabbage, carrots, beets can be served!

Tip: the meat can be fried a little differently. To do this, you need to take your favorite spices and wipe the meat abundantly. Put it in a frying pan with hot oil and fry until cooked. Cool the cooked pork, and then chop into strips.
To make the carrot and beetroot salad even tastier and homemade, prepare real, homemade mayonnaise. Mix eggs (or just yolks), lemon juice, mustard and sugar with salt. When the mass becomes homogeneous, carefully pour in the vegetable / olive oil. This should not be done immediately, as the sauce may delaminate. Add oil until desired consistency is reached.

Salad cabbage, beets, carrots for weight loss

Salads with cheese always bring new and unusual tastes to the house. All cheeses are different in aroma, texture, taste and even color, which means that all dishes with them are completely different.

For salad cabbage, carrots, beets you need:

• 4 beets;
• 3 potatoes;
• 2 carrots;
• 5 pickles;
• 1 can of green peas;
• 150 grams of cabbage;
• 50 grams of capers;
• 60 ml olive oil;
• 50 grams of sea salt.

Carrot Beet and Cabbage Salad:

1. Wash the beetroot and dry it. Wrap in foil.
2. Preheat the oven to 180-200 degrees.
3. Sprinkle a baking sheet with sea salt and place beetroot balls on it.
4. Send the baking sheet to the oven for several hours.
5. Rinse potatoes and cover with water in a saucepan. Remove to the stove to cook, periodically checking for softness. Cool the cooked potatoes by draining the water.
6. Wash and peel carrots. You can do this at the same time with a stiff dish brush. Just during washing, you need to rub the carrots with a brush, and the water at this time will wash away all the dirt. With this method, peeling carrots with a vegetable peeler is no longer necessary.
7. Cover carrots with water and boil until soft. It is important not to digest it, like potatoes.
8. Cool carrots after cooking without water.
9. Peel potatoes and cut into cubes.
10. Cut carrots into cubes.
11. Peel the beets, after cooling, and cut into cubes.
12. Open the peas and pour the contents into a large sieve/colander.
13. Combine root vegetables with peas in a container.
14. Get rid of the upper leaves of the cabbage, and chop the rest with a knife into strips.
15. Peel the cucumbers and cut them into cubes. Pour into other products.
16. Send capers there.
17. Add olive oil and pepper and salt to the products. Mix and eat.

Cabbage salad with beets

For a salad with beets and cabbage you need:

• 2 beets;
• 1 medium sized onion;
• 5-6 mushrooms (dried);
• 15 grams of horseradish;
• 60 ml of vegetable oil;
• 100 grams of cabbage;
• 1/2 bunch fresh parsley.

Beet salad with cabbage:

1. First of all, you need to do the longest and most necessary process - boil the beets. To do this, wash it and pour water in a saucepan. Put on the stove for at least an hour.
2. After an hour, check the beets for softness and if it is already cooked, you can drain the water and cool the root crop.
3. Peel the cooled beets from the skin and chop with a grater.
4. Peel the onion and cut off the stalk (tip with roots). Wash the head of the onion and then cut into small cubes.
5. Heat a frying pan with oil and fry the chopped onion until golden brown.
6. Soak mushrooms for four hours.
7. After the time has elapsed, boil them until fully cooked, cool and then cut into strips.
8. Wash the parsley and tear off the greens from the twigs. Finely chop only it. We don't need branches.
9. Horseradish clean and grate.
10. Remove the top leaves from the cabbage and finely chop the rest.
11. Put cabbage, beets, onions, mushrooms, horseradish and parsley in a salad bowl.
12. Dress the salad with vegetable oil and spices to taste. Enjoy your meal!

Tip: instead of boiled dried mushrooms, you can take fresh ones. Peel the caps and legs, and then cut them into strips or slices. Fry them in vegetable oil until the liquid evaporates and then another five minutes. Add the cooled mushrooms to the salad.

With curd mousse

This dish at first will seem strange and very unusual to you, but after trying it, you will regret that you did not do it earlier. It's very simple and incredibly delicious. Start cooking right now, because the beets still need to pickle.

Grocery list:

• 2 medium sized beets;
• 2-3 grams of ground red paprika (sweet);
• 2 grams of ground rosemary;
• 1 sprig of fresh mint;
• 15 ml mustard;
• 30 ml of vegetable oil;
• 200 grams of cottage cheese;
• 1 clove of garlic;
• 15 grams of walnuts;
• 3 leaves of white cabbage;
• 5 baguette slices.

Assembling the salad:

1. Wash the beets and boil until soft.
2. Remove the soft beets from the water and cool. Then peel it and cut into cubes or rings.
3. Wash the mint and chop finely.
4. Put paprika, mint, rosemary, mustard, oil in a small bowl. Add pepper and salt, mix well.
5. Put the beets in the resulting marinade and mix well. Leave for at least ten hours - a day.
6. Put the finished beets on a large sieve.
7. Let the oil drain from the pickled beets.
8. Peel the garlic and put it through a press.
9. Beat cottage cheese with a blender or rub through a sieve so that it acquires a creamy texture. Add a little oil to the cottage cheese, which is a glass from beets, garlic and mix well.
10. Dry the nuts in a dry frying pan until golden brown, and then chop them very finely with a knife.
11. Shred the cabbage.
12. Dry the baguette in a dry frying pan.
13. Now put the salad in layers in a culinary ring, starting with the curd mousse.
14. Then a layer of pickled beets, cabbage and curd cream again. Fill the ring to the very top, ending with beets.
15. Decorate the salad with chopped nuts.
16. Serve with slices of baguette.
17. Remove the ring just before serving.

Cabbage salad with carrots and beets is a great option for both dinner and lunch. Some options are even suitable for breakfast. Try to cook all five cabbage salad recipes, beets, carrots, and you will see how many flavors you have not yet discovered for yourself. And believe me, there is more to come!

Tired of snacks with mayonnaise and sour cream at home - cook a spicy salad of cabbage, beets and carrots with garlic! Such a salad will invigorate, replenish the supply of vitamins in the body and simply diversify your diet. Cabbage, beets, carrots (here) are available both in price and availability on sale, and if you have your own garden, there will be no problems with the salad at all. The ratio of the ingredients of such a cabbage salad can be changed, guided by personal preferences: increase the content of garlic, mustard, and other components, or reduce.

Recipe Ingredients:

• medium sized beetroot,
• medium carrot,
• small fork of fresh cabbage
• a couple of garlic cloves
• a couple of tablespoons of table mustard,
• spoon - one and a half vegetable oil,
• lemon juice (apple cider vinegar) - a tablespoon,
• salt and ground pepper.

Cooking cabbage-based vegetable salad, with photo

All vegetables are washed and cleaned. Shred the cabbage into thin strips. Grate carrots and beets on a grater for Korean carrots. We chop the garlic finely, finely, or push through the garlic.

Lightly salted, mix the ingredients in a container and proceed to prepare the dressing for our salad.

In a small container, mix a couple of tablespoons of table mustard with vegetable oil and lemon juice (vinegar), not forgetting to add salt and pepper. Mix salad dressing well until smooth.

Pour the mixture of vegetables in a salad bowl with the resulting sauce in a thin stream and mix. Let stand a little in the cold and brew.

We serve a spicy salad of cabbage, beets, carrots and garlic with any fish and meat dishes. It is good and just with boiled potatoes. By the way, eating the contents of misted glasses with them, you will keep a sober look at things for a long time and will not lose your head ... And how do you like the option of preparing for the second?

Enjoy your meal! And new options!