Cabbage, carrot, beet salad with chicken. Vitamin salad from cabbage, carrots and beets

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. The main one is white cabbage. It plays a special role in this salad. This Korean dish is considered very healthy. Other ingredients in Korean salad are beets and carrots.
We all know that Korean salads are very tasty. Besides, 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 and beneficial to the body.
Spices that are most often added to Korean salads: monosodium glutamate (aji-no-moto), mustard, cloves, cardamom, coriander, ginger, sesame seeds, sesame oil, white, black, allspice, red pepper, soy sauce, garlic , salt.
Vegetable oil is usually added to Korean salads hot, almost boiling. This usually happens at the end of cooking, when all the ingredients have already been mixed. It is better not to heat 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. You can use it to grate beets, carrots, radishes and other products.
To prepare a Korean cabbage salad, we need a small list of ingredients: 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 cloves;
- ground coriander – 0.5 teaspoon;
- sugar – 1 tbsp. spoon;
- salt – 1-2 teaspoons (to taste).

Step-by-step recipe with photos:

Cut the cabbage into strips. Place in a deep bowl.




Grate the carrots using a grater designed for Korean carrots. We try to make long straws. Mix carrots with cabbage.




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

By the way,
Can also be prepared as a separate salad.

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

We also invite you to try

Korean dishes have firmly entered our lives because they are very tasty and healthy: a salad of carrots, beets and cabbage in Korean is simply a storehouse of vitamins. It is prepared very easily and from those products that are in our refrigerators at any time of the year. An unusually bright, aromatic and very tasty Korean salad is not only an everyday dish, but also a real decoration for the holiday table. Korean-style vegetables will appeal to everyone: their sweet and sour spicy taste gives real pleasure.

Ingredients:

• 500 grams of white cabbage;
• 1 large beet;
• 1 large carrot;
• 80 milliliters 9% vinegar;
• 100 milliliters of vegetable oil;
• a pinch of ground black and red pepper;
• 3 cloves of garlic;
• 0.5 teaspoon ground coriander;
• 1 tablespoon sugar;
• 1-2 teaspoons salt (to taste).

Korean carrot, beet and cabbage salad. Step by step recipe

We will place all prepared products in a deep bowl to make mixing easier.

1. Shred the cabbage thinly (using a knife or a special shredder, whatever is convenient for you).
2. We grate the carrots and beets, pre-peeled and well washed, on a Korean carrot grater (if you don’t have one, you can use a regular coarse grater or cut all the vegetables into thin strips, as Korean chefs do).
3. Mix all the vegetables in a bowl.
4. Add salt (you can follow the recipe, or you can just to your taste - it doesn’t matter) and rub it with your hands so that the vegetables release juice and become softer.
5. Grate the garlic on a fine grater (immediately into a bowl), season quite generously with coriander and ground black pepper. Sprinkle with a little red pepper. Add sugar according to the recipe.
6. Drizzle everything with vegetable oil and vinegar. Mix thoroughly.
7. Place in a container with a tight-fitting lid and put it in the refrigerator for a couple of hours (preferably even overnight). Korean salad should be well marinated.

I would like to offer a slightly different variation of this recipe: I like it better.

• Shred cabbage, carrots and beets in the same way as in the first recipe.
• We also add salt and grind all the vegetables until they release juice and become softer.
• Cut one onion into half rings and fry in the entire amount of vegetable oil until golden brown. Pour hot (boiling) oil over the prepared vegetables.
• Now we will add all the spices (in exactly this order: first the oil, then the spices: so that they retain the aroma and taste).
• Add granulated sugar, pepper (red and black), coriander and chopped garlic. Mix everything well.
• Season with vinegar.

Tip: add vinegar gradually, try to ensure that there is enough acid.

• Let the Korean vegetable salad brew at room temperature for at least three hours, then put it in the refrigerator.

Ready-made Korean vegetable salads have one very important quality: the longer they sit, the tastier they become. You can prepare this salad for future use and take it out when unexpected guests arrive. They can be used both as an appetizer and as a side dish. You can serve Korean salads for breakfast, lunch or dinner: the more vegetables we eat, the better for our body. On the “I Love to Cook” website you will find other recipes for Korean salads.

Everyone can make a vitamin-rich cabbage salad with carrots and beets - easy, fast, cheap. Let's begin the mysteries of preparing the most delicious and winter salad in the kitchen of Lady 40 plus.


If you care about your health, figure and beauty, you are welcome to try the most delicious winter salad. Believe me, it’s a pleasure to eat, plus it’s rich in vitamins, beautiful to look at, and filling because it’s full of fiber. The whole family will gobble up the dish on both cheeks. And this salad is very suitable for us, even replacing meat and fish. We'll just forget about them. So, are you ready to enjoy?

Vitamin salad of cabbage, carrots and beets

Since the salad is made from cabbage, we choose white and juicy cabbage so that it crunches. According to the cabbage recipe, you need 3 kilograms, but you can use less for testing.

You will need 3 medium-sized carrots, bright orange in color with a blunt nose, sweet and juicy. Beets are selected large 1 pc. vinaigrette sweet. Be sure to add 1 head of garlic.

Marinade recipe:

• water (1.5);
• natural apple cider vinegar (1.5 tbsp.);
• coarse salt (3 tbsp);
• sugar (1 cup);
• vegetable oil (0.5 cups).

While we put the marinade to boil, let's get to the vegetables.

Cut the cabbage into large squares (it will be cuter this way).

Carrots can be grated coarsely, or into cubes.

Coarsely grate the beets.

Cut the garlic cloves lengthwise (into slices).

Place in an enamel pan:

• cabbage;
• carrots with beets and garlic;
• cabbage, etc.

The last layer is carrots with beets and garlic.

The marinade boiled for a few minutes and immediately pour it over the future salad. Cover with a lid and leave in the kitchen for a couple of hours, and then take out to a cool place. The salad will be ready to be on your table in 48 hours (two days).

Another recipe, try it, you won’t regret it.

Properties of vegetables in salad

Now let’s see what are the most important products in this salad.

1. Cabbage is revered in every family. It is not only a unique vegetable, but also helps against colds. By eating this cabbage salad, you will cope with a sore throat and recharge yourself with vitamin C.
2. Carrots are a light but effective antiseptic. Rich in vitamins and minerals.
3. Beets in combination with carrots and cabbage are an excellent “scraper” for the intestines. This is a vegetable for men (they will understand). A lifesaver for women when they have to take a laxative in the evening.
4. and everyone's favorite aromatic vegetable.
5. Apple cider vinegar provides health and microelements. It is very useful if consumed without fanaticism.

That's it, Lady! Eat a vitamin dish and gain health, strength and beauty. A healthy spicy salad recipe made from cabbage, carrots and beets is a bonus for the body.

Lady 40 plus Oksana Vlaku treated you today in the kitchen.

Tired of snacks at home with mayonnaise and sour cream - prepare a spicy salad of cabbage, beets and carrots with garlic! This salad will invigorate you, replenish your body’s supply of vitamins and simply diversify your diet. Cabbage, beets, carrots (here) are available both in price and availability, and if you have your own garden, you won’t have any problems with salad at all. The ratio of ingredients in such a cabbage salad can be changed, guided by personal preferences: increase the content of garlic, mustard, and other ingredients, or reduce it.

Recipe ingredients:

• medium-sized beetroot,
• medium carrot,
• a small forkful 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) - tablespoon,
• salt and ground pepper.

Preparation of vegetable salad based on cabbage, with photo

Wash and peel all the vegetables. Shred the cabbage into thin strips. Grate the carrots and beets on a Korean carrot grater. Chop the garlic cloves finely or press them through the garlic clove.

Lightly add salt, mix the ingredients in a container and begin preparing 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 the 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 it 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 also good simply with boiled potatoes. By the way, by snacking on the contents of steamy glasses, you will maintain a sober view of things for a long time and will not lose your head... How do you like the option of preparing the second course?

Bon appetit! And new options!

Vitamin salads are very popular today, especially in the autumn-winter period, when we consume a minimum of plant foods. Then all the winter vegetables and fruits come into play. The list is small - cabbage and apples with beets, as well as carrots. I decided to collect all this in one recipe. Of course, I wanted to season it not with mayonnaise, but with vegetable oil. And what did I get in the end? Luxurious vitamin vegetable salad with fresh apple!

This dish can be served as an addition to main dishes. But it’s also not bad as an independent snack between meals. A tasty and healthy salad is especially suitable for those who are watching their figure - it has low calorie content, and a huge amount of fiber will help cope with hunger. This salad is possible and necessary.

Recipe information

Cooking method: slicing.

Total cooking time: 15 minutes.

Number of servings: 3 .

Ingredients:

• white cabbage – 500-600 g
• carrots – 1 pc.
• beets – 1 pc.
• apple – 1 pc.
• salt - to taste
• sugar – 1/2 tsp.
• balsamic vinegar – 1-2 tbsp. (taste)
• vegetable oil – 2-3 tbsp.

Cooking method

Note to the owner:

• When white cabbage is tough, it is better to chop it not with a knife, but with a housekeeper. Although, if you are a professional, then finely shredding cabbage will not be difficult for you. It is better to grate the remaining vegetables on a fine or medium grater, as they are also raw and hard.
• Other varieties of cabbage are also suitable for this salad: red, Savoy or Peking. The last two are quite gentle.
• You can experiment with salad dressing. I use balsamic vinegar, but you can substitute lemon juice or apple cider vinegar. Be sure to add a pinch of sugar so that the acid from the balsamic or lemon juice is neutralized.