Everyone has long known about cabbage salads; there are so many options that sometimes you get lost. The dish is traditionally served for lunch and dinner, as it is both healthy and tasty. Sometimes you don’t want to cook banal cabbage salads so much that you look for something new and unknown. I found a new combination for myself and will share it with you as soon as possible. Today I will prepare a wonderful cabbage salad with apples and carrots, the recipe is very simple, I will tell you the principles of its preparation, and you can repeat everything too.
Required Products:
- 1 sour green apple,
- 300 grams of fresh cabbage,
- 100 grams of carrots,
- ½ tsp. l. granulated sugar,
- ½ tsp. l. salt,
- 30 grams of unrefined olive oil.
How to make cabbage salad with carrots and apples
Shredded cabbage: for convenience, immediately cut off the stalk, you can rinse it a little so that the cabbage is clean or just remove the top leaves. I place the cabbage at an angle and use a sharp knife in the same plane to chop strips of cabbage.
Grind the other ingredients: grate the carrots into long shavings on a coarse grater, and cut the apples into thin strips. I don’t even peel the apples, I just chop them and add them to the salad.
I put the ingredients into a bowl: cabbage, carrots and apple. Cabbage and fresh carrots are everyone’s favorite and well-known combination. But you just have to add a little apple to them, and the salad will be transformed and become a hundred times tastier. Cabbage and Sour Apple is a wonderful story in every sense. A banal salad turns into an original dish, and here we have transformed it in a simple way.
Season the salad with salt, sugar, stir a little, add oil and stir a couple of times to combine all the ingredients well and mix the spices. If you do not serve the salad right away, you can sprinkle it with a little lemon juice. The acid will also prevent the apples from browning, as often happens. In principle, cabbage loves acid, so lemon juice will always be appropriate. Since the apple is sour, vinegar is not needed.
Let the salad stand in the refrigerator for 10 minutes and serve immediately. The salad turned out lush, light and airy. A beautiful salad will lift your mood and appetite. The dinner table with this salad will instantly transform. This is how we prepared a real culinary masterpiece from simple ingredients. Bon Appetite!
Step 1: prepare the cabbage.
Remove withered leaves and leaves that have begun to become covered with dark spots from the cabbage. Rinse the remaining ones with warm running water. Remove the stalk as it is bitter and unsuitable for eating. Place the remaining juicy, green and white leaves on a cutting board, press firmly with your hand and cut into very thin strips.Step 2: prepare the carrots.
Peel the carrots using a special knife. Then be sure to rinse the root crop with warm water, washing away any remaining dirt and adhering soil. Grate the carrots prepared in this way on a medium grater.
Step 3: prepare the apple.
An apple, just like a carrot, can first be peeled and then chopped on a medium grater, not forgetting to remove the core with the seeds. Or you don’t have to peel the fruit and cut it into strips using a knife. It all depends on your wishes.
Step 4: prepare the lemon.
Wash the lemon, divide it into two halves and, using a simple device, squeeze the juice out of it into a bowl. At the same time, immediately remove the seeds and large pieces of pulp from it so that they do not get into the salad.
Step 5: mix cabbage, apples and carrots salad.
Start mixing the salad with cabbage. Pour it into a deep plate, add salt and shake with your hands. If you are cooking with young cabbage, you can skip this step. Then add apples to it and pour lemon juice over it, stir. Then pour in the carrots. Add salt again if you see fit, and mix all the salad ingredients well again. Lastly, season the dish with vegetable oil. For a richer taste, you can let the finished salad sit for a while at room temperature, but I prefer to serve it immediately.
Step 6: Serve cabbage, apple and carrot salad.
Serve cabbage, apple and carrot salad as a side dish for meat and fish dishes. It is especially tasty to eat it with poultry or meat fried on a grill or open fire. For beauty, you can decorate the finished dish with apple slices, sprigs of herbs or onion feathers. That's all, all that remains is to enjoy the light, healthy and flavorful salad.
Bon appetit!
You can also use yogurt, sour cream or mayonnaise as a dressing.
Lemon juice can be replaced with vinegar, but in this case this salad will be much more harmful to your stomach.
Some housewives prepare this salad with raisins without adding salt, as the dish ends up being sweet. Accordingly, in this case it is better to choose a non-sour apple.
If your salad accidentally turns out a little sour, just add a little sugar to it.
Well, spring has finally come, the sun is shining, the birds are singing, and the cheerful voices of children are heard from the open window. As evening approaches, the room is filled with the aroma of barbecue. My friends and I also often go out into nature, fry chicken thighs or fish. Of course, you won’t be full just from this, so I prepare a delicious salad every time. I mainly find recipes in culinary magazines. Sometimes I improve them, it turns out quite tasty. So, not so long ago, my work colleague treated me to a salad of cabbage, carrots and apples. Despite the strange combination, its taste pleasantly surprised me, and I decided that I would definitely prepare it for my next “get-togethers.” There is nothing difficult in creating this dish; it takes literally five minutes to prepare, and it turns out quite tasty and unusual. Everyone will like cabbage salad with apples and carrots, without exception, so feel free to take note of my recipe with step-by-step photos and be sure to cook it!
Ingredients:
- 2 carrots,
- half a head of young cabbage,
- 1 apple,
- salt to taste,
- sugar to taste,
- vinegar to taste.
Recipe with photos step by step:
So, wash and peel the vegetables.
On a cutting board, cut the young cabbage with a regular or special knife. Now it is the most delicious: juicy, crispy and aromatic. 
Grate the carrots on a special grater. I have a new Korean carrot grater. She rubs perfectly. 
Wash the apple, cut off the peel, remove the core. Cut the apple into strips. 
Place the chopped ingredients in a large bowl and immediately add salt and sugar. 
After this, pour in the vinegar. Mix everything very well. 
Leave the fresh salad for an hour so that all the vegetables are perfectly soaked.
Then place the salad in a bowl, garnish with a sprig of parsley on top and serve.
This salad can be eaten by those people who like salads without mayonnaise or who do not eat high-calorie foods. 
It still turns out very tasty
I suggest my friends prepare a cleansing salad today. It will help us solve the problem of excess weight. The products included in this contain quite a lot of fiber. It is fiber that helps remove toxins and cholesterol from the body. By the way, peristalsis and intestinal microflora also improve, and the digestion process is normalized. So as a result, you not only solve the problem of excess weight, but also improve your health. Be sure to try making cabbage, carrots and apple salad for weight loss. If you want to be slim, add this dietary dish to your menu periodically.
INGREDIENTS
To prepare this salad you will need the following:
- white cabbage - take 1/4 of a medium head of cabbage;
- apple – 1 green and large;
- carrot - one large root vegetable;
- sunflower seeds - one large spoon, peeled.
COOKING
- So let's get started! Let's start with cabbage. Shred it thinly. If you take early variety cabbage, then we don’t do anything else with it. If the cabbage is a late variety, then you will have to mash it a little with your hands. After this it will be softer.
- Then we peel the carrots and apples and pass them through a coarse grater. By the way, I always peel the apple, you can do it to your taste.
- Next, combine all the salad components in a salad bowl, mix and sprinkle seeds on top.
- In general, that's all. The salad turns out beautiful and healthy. By the way, sunflower seeds contain a lot of vitamin E, which is beneficial for female beauty.
PS. I almost forgot, try to refrain from adding salt to your salad. The salad tastes sweetish and salt will spoil this taste.
Enjoy your meal!
Check out another recipe for a very simple vitamin salad.
Cabbage and carrot salad is easy to prepare every day. There are so many variations of preparing snacks from these inexpensive vegetables that everyone will find the best option for themselves and will never get bored. Here you will find a selection of popular recipes and new unusual cooking options.
“Vitamin” salad made from cabbage and carrots is served in kindergartens and schools and, surprisingly, is eaten by children without leaving a trace. But it’s often so difficult to get little eaters to eat fresh vegetables. Preparing an appetizer is simple, the main thing is to maintain the proportions of cabbage and carrots. If you overdo it with root vegetables, the snack will become too sweet, and if you don’t report it, it will become too bland.
We will need:
- cabbage (white) - 500 g;
- sweet carrots, red - 300 g;
- sunflower oil - to taste;
- salt, sugar - a pinch.
Children will eat the “Vitamin Salad” without leaving a trace if you use a sweet variety of carrots for preparation.
Finely chop the vegetables and mash them with salt and sugar with your hands. When they release juice, season everything with vegetable oil. That's all, our vitamin salad is ready. For those who like sourness, you can add a handful of cranberries or a drop of apple cider vinegar. The salad will taste better if it sits in the refrigerator for at least half an hour - this way the vegetables will release their flavors to each other.
With beets
We present an unusual recipe for a refreshing salad: a pleasant crunch, a slight taste of horseradish, a sweet and sour taste of an apple - it will not leave guests indifferent and will complement the bland chicken soup.
We will need:
- large sweet beets - 1 pc.;
- cabbage - quarter fork (or Peking fork);
- red apple;
- garlic clove;
- one carrot, large and sweet;
- salt, spices;
- a pinch of sugar;
- horseradish root or a jar of prepared spice;
- sour cream - 100 ml.
Three vegetables, except cabbage, on a fine grater. You can use a food processor or a Berner grater - use your choice. Peel the apple, remove the core with seeds and cut into thin strips. Shred the cabbage thinly, knead it lightly with your hands so that it releases its juice (Chinese cabbage is tender and does not need to be crushed).
Mix vegetables and apple. Prepare the dressing - mix sour cream with horseradish and add salt. Season the salad with sour cream and horseradish sauce and let it brew.
The snack can be decorated with pine nuts - it will be a fashionable option for connoisseurs of a healthy lifestyle.
Winter salad: cabbage with carrots and vinegar
Cabbage with carrots and vinegar salad keeps well in the refrigerator. This salad option will be very helpful after work on weekdays, when you really want a light, pleasant snack with hot food, but don’t have enough time to cut vegetables.
For preparation you will need:
- 2 kg of white cabbage;
- 4 carrots;
- onion head;
- garlic - 5 cloves;
- 50 ml vinegar 9%;
- vegetable oil 80 ml;
- black peppercorns, allspice, bay leaf;
- sugar and salt to taste.
If you add beets cut into thin rounds, hot chili peppers and a pinch of khmeli-suneli to the salad, you will get an exceptionally tasty Georgian version of cabbage - bright and festive.
- Cut the vegetables into large pieces (cabbage into cubes, carrots into circles, onions into half rings, and garlic into 3 parts for each clove).
- We stuff vegetables into a three-liter jar.
- Prepare the brine in a saucepan: boil half a liter of water, add spices, salt, sugar, vinegar and vegetable oil. Taste the marinade. If desired, add more salt and a little sugar or vinegar.
- Pour hot marinade over cabbage. Let it sit in a warm place for about a day, and then put it in the refrigerator.
The cabbage will steep and become crispy. The marinade will permeate each piece with a spicy aroma and the dish will turn out simply delicious!
With bell pepper
A light salad with bell pepper is an ideal side dish for anyone losing weight, fasting, or simply for lovers of fresh snacks. There is no need to spend time on cooking, or special funds - bell peppers are inexpensive in season and you can always choose your favorite variety.
For the salad we will need:
- 500 g white cabbage;
- 200 g carrots;
- large red bell pepper;
- greens - a large bunch;
- salt, vegetable oil - to taste.
The salad will turn out beautiful if you take two different varieties of bell pepper: yellow and red, red and green (half a fruit each).
We chop the cabbage and carrots into thin strips, and cut the peppers into the same elegant half rings. Crush the cabbage and carrots with your hands and leave to brew for 10 minutes. Combine everything with pepper and chopped herbs, season everything with vegetable oil, and season with salt. If desired, you can add a little vinegar to the salad. Then it will turn out spicy and piquant. The salad is served chilled and eaten quickly - such an appetizer does not last long.
Cabbage salad with carrots and apple
If you order a fashionable appetizer “Cole Slow” (the name translates from English as “cabbage salad”) in a restaurant, you will most likely be served a simple and popular salad in our area made from fresh cabbage and carrots with the addition of an apple. It is simple to prepare, but literally charges you with vitamin energy.
For the salad we will prepare the following ingredients:
- 500 g white cabbage;
- 300 g carrots;
- 200 g sweet and sour apple (red varieties);
- yogurt and mayonnaise - 30 ml each;
- salt, pepper to taste.
Peel the apple and remove the stem and seeds. Cut cabbage, carrots, apple into thin strips and mix. Prepare the dressing - mix natural yogurt with mayonnaise, add some salt, add a pinch of freshly ground black pepper. Dress the salad, cool and serve.
It seems that everything is elementary. But chefs have learned to change the taste of a dish beyond recognition. The famous chef Jamie Oliver always prepares it with the addition of red onion, parsley and always chops all the ingredients (except the onion) in a food processor. The straw turns out thin, which makes the taste of the salad richer. Lemon juice and English mustard add a piquant note to this dish. Petiole celery is also appropriate in the Cole Slaw variation, but this is definitely not for everybody.
Cooking method with mayonnaise
Mayonnaise is loved by everyone for its characteristic vinegar-mustard note and fat content, which makes all dishes with it satisfying. In winter, when there are not enough vitamins, but the soul requires substantial snacks, you can prepare an interesting version of the salad with cabbage and mayonnaise dressing.
We will need:
- 300 g white or Chinese cabbage;
- 200 g fresh cucumber;
- 300 g carrots;
- a large bunch of greenery.
It is better to take very high quality mayonnaise, with high fat content. So, according to nutritionists, the sauce will not contain harmful starch, and the taste will only benefit.
We cut the vegetables into strips, mix, sprinkle with fresh herbs and season with mayonnaise. Let the salad brew and eat it with boiled potatoes. You can add crab sticks to the dish and get a new and interesting option for holiday serving.
Korean cabbage and carrot salad
Many people are seduced by Korean salads - they beckon with their aromas! But not everyone is ready to take a risk and purchase a snack prepared in unknown conditions and, possibly, without observing hygiene rules. Why risk your health when it's easy to make your own snack?
For the Korean salad we will prepare:
- half a kilo of cabbage;
- 400 g carrots;
- several cloves of garlic;
- package of spices “for Korean carrots” - 1 pc.;
- oil - 100 ml;
- vinegar 9% - 3 tbsp. l;
- sugar, salt to taste.
Adjust the amount of spices and vinegar to your liking. If you like it spicy, then add a little more spice.
- Thinly slice the vegetables. We recommend chopping cabbage and carrots on a special grater to get thin and long strips. You can use a vegetable peeler - the knife is often suitable for Korean carrots.
- Lightly mash the prepared vegetables with your hands and add salt - this will make the salad juicier. But you don’t need to be zealous; just a few seconds are enough.
- Add spices and vinegar.
- We are preparing the dressing. To do this, heat the vegetable oil in a frying pan until a slight smoke appears.
- Pour boiling oil over the vegetables and stir with a spoon.
Instead of the usual sunflower oil, use sesame oil - the salad will acquire a slight nutty flavor.
Now you need to put the salad under a press and put it in the refrigerator for several hours - it should brew. When you take the dish out of the refrigerator, you will be very surprised at how aromatic and tasty your Korean version is!
With garlic
Cabbage and vegetables seasoned with garlic come out piquant and original. The appetizer, as they say, turns out “to feast and peace” - appropriate for both everyday lunches and holidays. We offer an interesting option with Feta cheese and fresh cucumber. Vegetarians will definitely appreciate this option.
Let's prepare:
- Chinese cabbage - a small fork;
- 2 carrots;
- long cucumber;
- 3 cloves of garlic (less possible);
- small package of Feta cheese (or Serbian soft cheese) - 100-200 g.
Shred the cabbage and cucumber into small strips, and grate the carrots on a coarse grater (it’s better if you get thin, long shavings). Cut the feta into cubes. Squeeze the garlic into the vegetables, add the cheese and mix everything. You can season the salad with a drop of olive oil, but in principle, the Feta will disperse and turn into a thick cheese sauce. Garlic salad is delicious cold, so refrigerate it before serving.
Recipe “Like in a cafeteria”
Cabbage salad in canteens costs pennies, but pay attention to how quickly it sells out. We'll teach you the tricks of making cabbage appetizers that chefs won't tell you.
We will need:
- quarter fork cabbage;
- sweet carrots - 3 pcs.;
- sugar - a generous handful;
- salt to taste;
- vegetable oil - 100 ml;
- vinegar - 3 tbsp. l.
You only need dense cabbage, winter varieties, for example, “Slava”. It is better to leave loose varieties for stewing or frying.
- Finely chop the cabbage and grate the carrots.
- Add some salt and knead everything well with your hands so that the vegetables become juicy.
- Add sugar, vegetable oil and a little vinegar. The vinegar should barely be caught, giving a slight sourness to the salad. If you feel that you have gone too far with this ingredient, add a little sugar or chop a little more vegetables, otherwise it will “overwhelm” their taste.
- The salad is infused for an hour and a half and served to the table.
There is one more trick. In canteens they cook in large quantities, and this helps the appetizer to brew even better, become richer and juicier.
We serve the salad with meat and fish - it is ideal as an independent side dish. It’s easy to add some green peas to it and serve it with a boiled egg. Get a hearty and healthy breakfast.
Cabbage is inexpensive almost all year round. In our area, where fresh vegetables are only available for a few summer months, it saves you from vitamin deficiency. Plus, cabbage goes perfectly with meat ingredients, cheese, mushrooms and even fruits, so you can eat it endlessly without getting bored at all. Come up with your own variations of cabbage salad and pamper your loved ones with these benefits.