Cabbage salad with carrots like in the cafeteria - the best recipes from childhood. Cabbage salad with carrots as in the cafeteria Cabbage salad with carrots and vinegar
There is a simple cabbage salad on the menu of any canteen. This is a simple but healthy and tasty vegetable dish. Making cabbage and carrot salad is not at all difficult if you know a few cooking techniques. This salad contains a minimum of calories, so you can include it in a low-calorie diet.
The salad is prepared simply – the vegetables are chopped, mixed and dressed with a sauce based on vegetable oil. However, it is not always possible to achieve the taste that this snack has when served in public catering.
Basic “secrets” of preparation:
- You need to chop the cabbage thinly; coarsely chopped leafy vegetables will completely ruin the taste of the salad;
- Shredded cabbage needs to be heated on the stove with vinegar added. It is this treatment that will make the cabbage strips softer and more tender. But the heating should be short-term; under no circumstances should the cabbage be cooked;
- It is very important to prepare the right salad dressing. The steaming composition includes vegetable oil, sugar and salt. Vinegar or lemon juice is also added.
Interesting facts: cabbage is loved in almost all countries. This vegetable is so popular that it is used not only for food, but also for fortune telling. So, for a long time, girls used cabbage to tell fortunes about the groom.
“Vitamin” salad from cabbage and carrots with vinegar and sugar
In public catering, the “Vitamin” salad made from and with vinegar and sugar is very popular.
- 600 gr. cabbage;
- 100 gr. carrots;
- 2 tablespoons vinegar (9%);
- 2 tablespoons of vegetable oil (refined);
- 1 tablespoon sugar;
- 1 teaspoon salt.
We peel the cabbage from the top leaves and cut out the stalk. Using a sharp knife, chop the cabbage into very thin strips.
Advice! Please note that the recipe indicates the weight of vegetables without taking into account the weight of waste (stems, top leaves, etc.).
Place the shredded cabbage in a saucepan, sprinkle with salt, and knead it a little with your hands so that the cabbage releases its juice. Pour vinegar into the pan, place on high heat and heat over high heat for 2-3 minutes. While heating, you need to constantly stir the cabbage. Then you need to remove the cabbage and cool. As a result of heating, the cabbage will noticeably decrease in volume and begin to emit a characteristic “cabbage” aroma.
Read also: Carrot salad - 9 best recipes
Peel the carrots and grate them on a coarse grater; you can use a grater for Korean salads. Mix completely cooled cabbage with carrots. Add sugar and odorless vegetable oil to the salad. Mix everything thoroughly. It is best to stir the cabbage with your hands; during the mixing process, you need to knead the vegetables.
Place the prepared salad in the refrigerator for at least an hour to steep. If desired, you can add some greens to the salad.
Fresh cabbage salad with onions, cafeteria-style recipe
Onions are often added to fresh cabbage salad; the “canteen-style” recipe is very simple and affordable.
- 300 gr. fresh cabbage;
- 1 medium carrot;
- 1 medium-sized onion;
- 1 teaspoon sugar;
- 1.5 teaspoons vinegar (9%);
- 1 pinch of salt;
- 1 tablespoon of vegetable oil.
Shred the cabbage into small strips. To perform this work, you can use a sharp knife or a special shredder. Sprinkle the cabbage with a pinch of salt and rub well with your hands. Place the cabbage in a saucepan, pour in vinegar, and heat over high heat for 2-3 minutes, stirring constantly. Then cool the cabbage.
Chop the onion into thin halves or quarters of rings. Place in a bowl and pour boiling water over it. Let stand for 5 minutes, then add salt to the water, cool the onion and squeeze out excess moisture.
Peel the carrots and grate them into thin strips. Mix carrots with onions and cabbage, season with sugar and vegetable oil.
Cabbage salad with carrots and apple
We prepared cabbage salad with and in public catering. This salad is served as an appetizer or as a side dish for fried meat.
- 300 gr. cabbage;
- 1 carrot;
- 1 apple;
- 1 onion;
- 1 tablespoon apple cider vinegar;
- 1 teaspoon sugar;
- 1 teaspoon salt.
We peel the cabbage from the top leaves and chop it into thin strips. Sprinkle the cabbage with salt and rub with your hands until the juice appears. If the cabbage is young, then this treatment will be sufficient. If the vegetable is a winter variety, then it needs to be heated with vinegar. Place the cabbage in a saucepan, pour vinegar over it and keep the saucepan over high heat for 2-3 minutes, stirring constantly. The cabbage should be greatly reduced in volume. Let the cabbage cool completely.
Read also: Green tomato salad for the winter - 12 delicious recipes
Peel the carrots and rub them into thin strips. Peel the onion and cut it into very thin halves of rings. Scald the onions with boiling water to remove the harsh taste. We grate the apple in the same way as carrots.
Advice! To prepare cabbage salad, you need to choose an apple with a sweet and sour taste.
Mix the prepared products, season with sugar and vegetable oil. Let the salad stand in the refrigerator for about an hour, then you can serve it.
Recipe without vinegar
You can prepare cabbage salad without vinegar; replace this component with lemon juice.
- 350 gr. cabbage;
- 1 carrot;
- 0.5 lemon;
- 2 tablespoons vegetable oil;
- 1 teaspoon salt;
- 1 teaspoon sugar.
Peel the cabbage and cut into very thin strips. The thinner the slice, the more tender the salad will be. Sprinkle the cabbage with salt and mash well. You need to knead thoroughly so that the cabbage releases juice.
Peel the carrots and grate into thin strips. Squeeze the juice from half a lemon. Strain the juice so that no seeds or pieces of pulp get into the salad. Pour the juice into the salad and season with sugar.
Advice! In the recipes, the amount of salt and sugar is indicated approximately; when cooking, you need to focus on your taste.
All that remains is to season the salad with vegetable oil. If you wish, you can steal the finished salad with cranberries.
Cabbage salad with garlic
Cabbage salad with garlic is a classic. The appetizer has a spicy taste that is unlikely to leave any lover of vegetable salads indifferent.
- 400 gr. cabbage;
- 1 carrot
- 3 cloves of garlic;
- 2-3 tablespoons of vegetable oil;
- 1 lemon;
- 1 teaspoon sugar (or to taste);
- salt to taste (about a teaspoon).
Cabbage salad with carrots is a very easy-to-prepare, delicious “quick-to-cook” appetizer. It is very convenient to prepare such a fresh salad for lunch or dinner when you don’t have as much time as you would like. And in terms of taste, such an appetizer is not much inferior to dishes prepared from more expensive or gourmet products.
A little culinary secret of the recipe: the ingredients contain Korean carrots, which gives it some piquancy and spiciness, so the salad turns out juicy and tasty. It is also better to use fresh cabbage for salad – “young”, crispy. An excellent addition to the appetizer would be parsley or dill, aromatic spices or pumpkin seeds, but this can already be decided based on your taste preferences and capabilities.
Another plus: the finished dish can be immediately placed on the table or, vice versa, allowed to stand in a cool place and then served chilled. So, we prepare cabbage salad with carrots according to the proposed recipe.
Cabbage salad “Spicy” with carrots in Korean
how to cook cabbage salad with carrots in Korean
Ingredients:
- young cabbage - 250-300 g,
- Korean carrots - 200 g,
- onion - 1 piece,
- parsley - to taste,
- mayonnaise - 2-3 tablespoons,
- pumpkin seeds - for serving.
Cooking process:
First, let's deal with parsley, or rather, its preparation. Parsley should be washed and dried on a paper towel. Then cut off the branches and finely chop the leaves. Place greens in salad mixing bowl.
Cabbage (I recommend taking young and juicy), finely chop and add to the salad bowl with the greens. As a last resort, if you don’t have young cabbage, you can use any cabbage, only after shredding it needs to be slightly mashed so that it releases juice and is not tough.
Peel the onion, chop thinly and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallots, green, etc. I took regular onion.
Drain the liquid from Korean carrots. If it is chopped into long strips, chop it and add it to the salad bowl.
Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce.
This is how quick and easy it is to prepare a simple cabbage salad. When serving, the salad can be sprinkled with pumpkin seeds. First, lightly fry it in a dry frying pan. You can also use sesame seeds or flax seeds instead of pumpkin seeds. Or you can simply serve the salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.
I really hope that you will like my recipe for cabbage salad with carrots in Korean and find it useful.
If you want to remember your student past, immerse yourself in nostalgia for Soviet catering, or simply try a dish that has always been present in every canteen, this cabbage salad recipe is just for you!
A surprisingly very tasty and juicy salad of fresh cabbage and carrots with vinegar, balanced in acid and sugar, chopped into signature thin strips will certainly take you away from thoughts about all the other unpleasant aspects of catering establishments. We assure you that this cabbage salad will leave you with only the most pleasant impressions!
Ingredients:
- fresh white cabbage – 0.5 kg;
- carrots – 1-2 pcs.;
- vinegar 6% - 2 tbsp;
- sugar – 1 tbsp;
- salt – 1 tsp;
- vegetable oil – 2-3 tbsp.
Cooking time: 20 minutes
Servings: 4-5
1. Chop fresh and juicy white cabbage of salad varieties into thin strips. It is possible that the whole secret of the success of the “canteen” cabbage salad and those delicious memories of it lie in the special cutting of the cabbage - it needs to be cut exactly thinly! However, the correct proportions of sugar, salt and vinegar also play an important role in the whole process, so let’s continue preparing the salad.
It looks very rich in vitamins and appetizing, it will definitely appeal to fans of cabbage vegetable salads like “Brush” or.
Salad with cabbage, carrots and vinegar is a simple and healthy salad that is good both as a separate dish and as a vegetable side dish for a main meat or fish dish.
The required components of the salad are cabbage and carrots. But you can add other vegetables to the salad - onions, bell peppers, petiole celery, fresh apples. I added bell peppers to the salad because it is my favorite version of cabbage and carrot salad, dressed with vinegar and vegetable oil. In winter, when I want bright dishes, I add bell peppers of different colors to the salad. Then you get a real riot of colors and tastes!
Let's prepare the ingredients according to the list and quickly prepare cabbage salad with carrots and vinegar. Wash all vegetables and dry with paper towels. Remove the top leaves from the cabbage.
Cut the bell pepper into strips.
You can take both white and red onions. Cut the onion into thin feathers.
We also cut the carrots into strips.
Slice the white cabbage thinly using a shredder or knife. I usually lightly knead the cabbage with my hands so that it becomes more tender, softer and releases the juice.
Place all chopped vegetables in a bowl. Stir, add salt and ground black pepper.
Add vinegar and vegetable oil. Mix all the salad ingredients with the dressing again and let the salad sit for 10 minutes.
Place the finished salad in a salad bowl, sprinkle with parsley and paprika flakes if desired, and serve the salad with cabbage, carrots and vinegar to the table.
Bon appetit! Juicy, tasty, bright and very healthy!
