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Fresh cabbage and pepper salad just a minute. Vitamin salad made from cabbage, carrots, and peppers. Juicy and healthy with broccoli and herbs

Published: 03/03/2016
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

“Vitamin” salad made from cabbage, carrots, and peppers, the recipe for which I would like to present to your attention today can be either a savory appetizer for your lunch or a semi-finished product for preparing many other dishes. Its main feature is that by preparing a large portion, you can enjoy its taste for a week. Because we will marinade the vegetables from a mixture of vinegar, oil and spices, and every day the taste of the dish will only intensify.
The main ingredient of this snack is white cabbage. We need to buy a good strong head of winter varieties with white crisp leaves. This cabbage is very dense, and when we try to squeeze it a little in our hands, we will hear a creak, as if there was snow under our feet. This is exactly the kind of vegetable we need!
To add a pop of color and rich, sweet flavor, we'll add carrot root vegetables to the appetizer. The brighter the color of the carrots, the tastier it will be, and to give it more juiciness, soak the peeled carrots in cold water for several hours.
Another ingredient in the dish is lettuce pepper. It is this that will give the appetizer that delicate piquancy and aroma that we like so much. If you want, you can take peppers of different colors, then the appetizer will look more beautiful and brighter, but this will not affect the taste in any way.
Shredded meat gives quite an interesting taste onion, because under the influence of the marinade, it softens its pungency and becomes very tasty and crispy.
But the marinade is prepared very simply, we won’t even heat treat it, but mix all the ingredients in one bowl and pour over the vegetables. Moreover, table vinegar can be safely replaced lemon juice or any fruit vinegar of your choice. You can also add your favorite spices and herbs. If you add other vegetables to the ingredients, you will get no less delicious salad, for example, it’s worth trying to cook.
And in this recipe, the indicated ingredients yield approximately 2 liters of salad.

Ingredients:
- white cabbage - 1 kg,
- onion - 1 pc.,
- carrot root - 2 pcs.,
- salad pepper - 1 pc.,
- oil (sunflower, olive) - 100 ml,
- vinegar (table, apple, wine) - 50 ml,
- sugar 3 tbsp. l.,
- table salt - 1 tbsp. l.

Step by step recipe with photo:

Cut the white cabbage in half, and then shred it using a shredder or just a wide knife.

Grind the peeled carrots on a grater.

Chop the peeled onion into rings.

We wash and dry the salad pepper, then cut off the top, tail and stalk. Cut the pepper lengthwise and unfold it into a rectangular layer. Remove seeds and cut into thin strips.

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Vitamin classic with carrots

The salad deserves the title “Vitamin with a twist.” It is excellent in autumn and winter. You only need a little bit of sweet pepper. It adds a juicy spring note and enlivens the usual combination of vegetables. And the Korean principle of using hot oil allows vegetables to quickly become saturated with the aroma of paprika.

Preparation time: 20 minutes + 1 hour of infusion in the refrigerator.
Calorie content per 1 serving - no more than 200 kcal.

For 6 servings we need:

White cabbage - 500 g
Bell pepper (red) - ½ large fruit
Carrots - 1 pc. large (150-200 g)
Parsley (finely chopped) - 2 tbsp. spoons
Garlic - 2-3 medium cloves
Sugar - ½ teaspoon
Salt - 1 teaspoon

For refueling:

Sweet red paprika - 1 heaped teaspoon
Water - 2 teaspoons
Vinegar, 9% - 1 teaspoon
Vegetable oil - 80 ml

Easy to prepare!

Shred the cabbage. Sprinkle with sugar and salt, lightly fluff and press to release the juice.

Three carrots on a coarse grater. Finely chop the garlic with a knife. Fresh can be replaced with 1 teaspoon granulated garlic powder. Chop parsley to taste.

Combine the vegetables in a bowl and add the paprika, water and vinegar sauce. We do not add oil!

The final touch: heat the oil on the stove and pour hot (!) over the salad. Mix quickly.

Cover with a lid and let the slices brew - 1 hour in the refrigerator.

Lots of ideas for a classic recipe

After it sits, you can add whatever you want to the salad.

I eat sunflower seeds.
Walnuts (chop them randomly with a knife).
Cauliflower (finely chopped, then it has the taste of young pine nuts).
Tomato pieces (peel and cut into small cubes).
Sweet apple (do not be lazy to cut into short strips).
I eat berries, incl. frozen. We love blueberries or blackcurrants.
Pomegranate seeds or sesame seeds.
Dark raisins or pieces of other dried fruits.
Canned corn or red beans.

Juicy and healthy with broccoli and herbs

Perhaps the most healing sample of our favorites. Scientifically proven: 100 grams of raw broccoli per day - and you are protected from many misfortunes. At the same time, the salad remains light. The preparation is quick and the calorie content is low. Will also please unusual sauce with three accents.

Cooking time - 20 minutes + 15 minutes to brew
Calorie content per 1 serving - no more than 160 kcal.

For 6 large servings we need:

Cabbage - 500 g
Sweet pepper (large red or orange) - 1 pc. or 2 halves of each color
Broccoli - 1 small head
Green onions (chopped) - ½ cup

For the sauce:

Juice of 1 lemon
Vegetable oil - 1 tbsp. spoon (olive is better)
Light mayonnaise - 1 tbsp. spoon
Sour cream (15-20%) - 1 tbsp. spoon
Sugar - 1 teaspoon
Salt - ½ teaspoon
Dill (finely chopped) - 2 tbsp. heaped spoons
Parsley (finely chopped) - 2 generous pinches
Garlic granules (if you like) - ½ teaspoon

Cooking with photos.

Shred the cabbage to your favorite thickness. You can crush the slices with a pinch of salt. We cut Bell pepper short stripes. Add some greenery to the red color: finely chop the onion arrows. If you don't like onions, substitute parsley, cilantro or a stalk of celery. Check out how great the contrasting colors look in the photo below!

Let's do broccoli. How to choose . It will be a beautiful green color. Cut off the top part of the inflorescences and chop finely. If you don’t know where to place the stems, peel them from the outer tough skin and finely chop or grate them. They also go well in a salad.

The sauce is basic but unique. Healthy foods with a hint of mayonnaise and lots of greens. Mix all liquid and bulk ingredients. Finely chop the dill and parsley and add to the buttery white mash.

Pour in the chopped vegetables, mix and 15 minutes of patience while the salad sits in the refrigerator. Voila! Awesome ensemble on the table.

Hearty and spicy with red cabbage and chicken

Don't pass by! - we are ready to tell this to everyone who has not yet appreciated the beauty of red cabbage. An excellent alternative or colleague for cabbage cabbage.

The salad is again simple, but the budget composition includes a hearty protein component - chicken. The Asian sauce adds a special twist. Feel free to try the recipe with ginger and honey. This will not only improve your health, but also taste great.

Cooking time - 25 minutes + 50 minutes to prepare the meat
Calorie content per 1 serving - no more than 280 kcal.

For 8 servings we need:

White cabbage - 500 g
Red cabbage - 300 g
Boiled chicken meat (breast or ham) - 300 g
Bell pepper (red) - 1 pc. large size
Green onions - 5-6 arrows

Not necessary:

Nuts (walnuts or almonds) - 30-60 g

For the sauce:

Oil (preferably extra virgin olive oil) - ¾ cup
Apple cider vinegar - ¼ cup
Lemon juice - from ½ medium fruit
Honey - ¼ cup
Ginger (dried powder) - ¾ teaspoon
Salt - 2-2.5 teaspoons
Garlic granules - ½ teaspoon (if you like)
Red paprika - optional, to taste

Slice cabbage, greens and onions as in previous recipes. If you wish, you can fluff the cabbage with salt, but you don’t need to crush it too much (!). Chop nuts to taste.

Prepare the sauce as usual: mix liquids, add bulk flavorings and shake with a fork until a homogeneous suspension is obtained.

Now we will explain two nuances that relate to chicken and pepper.

How to deliciously boil chicken meat?

Any part of boiled chicken can be juicy, if you follow the correct algorithm.

Place fresh meat in hot salted water.
Cook covered over medium boil.
The breast and legs will be ready in half an hour.
Leave to cool in the broth.

The secret to grinding meat: do not cut, and disassemble into fibers. The pieces should not be very long (2-3 cm) and not too thin - about 0.5 cm.

For this recipe, we cut the bell pepper into small squares up to 1 cm. This way it looks more beautiful in the salad, does not compete for the main role and is easily perceived next to meat pieces.

Combine all ingredients, pour sauce, mix.

The final secret touch is to give the salad let the sauce sit for at least 1 hour in the refrigerator.

With cucumber, celery stalk and awesome sauce

A logical solution for our latitudes, where they love sliced cabbage with cucumber and dill. Cooking will not be difficult. Shred the cabbage as usual. Cut the pepper into strips and add cucumber slices in a spectacular striped peel.

This funny appearance attracts little ones to the salad and surprises even brutal men. Not much hassle! All you need is peeler (vegetable peeler). We remove the peel from the cucumber one at a time - alternating with areas where we do not touch the skin. When we cut the cucumber into rings, its outer rim will be variegated.

Cooking time - 25 minutes
Calorie content per 1 serving - no more than 170 kcal.

For 6 servings we need:

Cabbage - 300 g
Cucumber - 2 pcs. medium size
Bell pepper - 1 pc.
You can take half/third of different colors
Celery stalk - 1 pc.
Green onions, parsley, dill, cilantro

For refueling:

Salt and black pepper
Lemon juice or vinegar
Vegetable oil

A laconic video - in our selection with photos. You will quickly appreciate the simple process. And you will rejoice at the result! Fourth coleslaw with bell pepper not only very tasty, but also very elegant.

White cabbage is a common vegetable in cooking. The price of cabbage heads is meager, and the dishes made from them turn out delicious. Salad with cabbage and bell pepper for the winter is proof of this.

Vitamin snack, rich in ascorbic acid. Suitable to complement any hot dish. With appetizers, make salads with herbs, add them to or stew hodgepodge.

Garnish with a vitamin dish festive table. The preparation for the winter is amazing - you'll lick your fingers!

Winter salad with cabbage and bell peppers without sterilization, which does not need to be cooked

Make a salad with cabbage and bell peppers! You will provide the whole family with vitamins for the winter. I recommend serving a serving of salad every day in addition to dinner or lunch.

For the recipe, it is important to take late-type heads of cabbage with dense leaves. This way the vegetable in the salad will remain crispy.

Products:

head of cabbage – 5 kg;
carrots – 1 kg;
multi-colored bell pepper – 1 kg;
100 gr. celery stalks and roots;
approximately 100 gr. parsley leaves;
coarse salt – 6 tbsp. l.;
4-5 bay leaves;
6-8 peas of allspice.

Preparation:

All vegetables in the grocery list are hung in peeled form. This should be taken into account. Weigh after cleaning and washing.
Start slicing. First, cut the pepper into thin strips. Pass the carrots through a grater. For cabbage, use any kitchen gadget - a shredder, a knife, a vegetable cutter, a food processor.
Grind the celery root through a Korean grater. And chop the stems finely with a knife.
In one pan, combine chopped vegetables with salt. It turned out for 7 kg of vegetables 6 tablespoons of salt without a slide. Take special salt - for pickling. Remember slicing to get juice.
Press down with pressure. To do this, place a plate on top of the salad and press down with a large bottle of water. Wash the bottle first.
After 1-2 hours, check that a lot of juice should come out. Place the salad in sterilized glass jars. Compact the mass with a masher. Do you have a husband nearby? Let him get busy laying out the salad. Fill the jar not to the top, leave 2-3 cm. Place bay leaves and sweet peas on top. Cover with sterilized gauze. You can simply iron the cotton fabric. Secure the flap with an elastic band or tape.
It turned out to be 2 cans of 3 liters. Place the workpiece in the refrigerator or any other cool place for 7-10 days. Then replace the gauze with a sterilized nylon cover. Keep cool and remove as needed.

Prescription Advantage– the salad is prepared without vinegar. Therefore, the vitamin value of the snack is off the charts! You will definitely like it.

Salad with cabbage, bell peppers and carrots - recipe with vinegar

Quick salad from cabbage with peppers and carrots – great option when you don’t want to stand in the kitchen for a long time. The appetizer is finger-licking good. The salad is dietary and has negative calorie content. That is, chewing it will cost you more calories than it will bring into your body. At the same time, the snack is filling and rich in vitamins.

Ingredients:

1 kg cabbage;
200 gr. salad peppers, onions, carrots;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
100 ml of vinegar 6%, sunflower oil.

How to cook step by step:

Shred the cabbage. Pre-clean the head of cabbage from the top leaves, wash and wipe. Cut pieces from the stalk. Crumble into thin strips.

Slice the onion and pepper thinly. Do you have a food processor with a set of vegetable attachments on hand? Take advantage of it.

Mix the cuttings in one pan. Take enameled or stainless steel. The preparation is rich in ascorbic acid, and also contains vinegar. Therefore, the acid may react with aluminum cookware, this is not desirable.

Add sugar, salt, oil, vinegar. Stir. The ingredients should combine well with the dressing.

Place into sterilized jars. It turned out to be 3 pieces per liter. Cover with a clean, thin towel. Store on the kitchen counter for 3 days. Then replace the towel with sterilized lids. The salad is ready to eat; store it in the refrigerator.

Spring salad for winter with cucumber (very tasty)

During the season of pleasant troubles of collecting recipes, we are in a hurry to help you. A successful salad for the winter is spring. All the vitamins of spring and summer vegetables remain in the snack. Namely, it is called “spring”, because it will delight you until spring.

Products:

1 kg each of cabbage, carrots, cucumbers;
300 gr. tomatoes;
onion heads – 800 gr.;
bell pepper – 4 pcs.;
bunches of dill - 2 pcs.;
5 tbsp. l. Sahara;
9 tsp. salt;
2 tbsp. sunflower oil;
150 gr. vinegar 9%.

Cooking steps:

Before actual preparation, do the “dirty work”. Peel and rinse the vegetables.
Cut the onions, peppers, cucumbers into thin strips. Carrots - through a grater. Cabbage - on a shredder. Chop the dill over the salad. Tomatoes into pieces, or puree in a blender.
Mix ingredients in a saucepan. Simmer on low heat. Stir. Once it boils, add sugar, salt, oil and vinegar. Stir. After boiling again, wait 10 minutes. Stir while doing this. As soon as the cucumbers turn a little brown, everything is ready.
Remove from heat. Divide the hot mixture into sterilized jars. Close with lids. After 2 hours they have cooled down, lower them to the basement.
Don't be alarmed by the large amount of vinegar. Some of it will evaporate when the vegetables boil, and just enough will remain in the salad to reliably preserve the preparation. We suggest replacing table vinegar with apple cider vinegar.

Advice! There are several ways to sterilize jars. One of the simplest is in the oven. Place clean, dry jars in the oven for 30 minutes. Recommended temperature – 100˚С.

Recipe for preparing preparations for the winter with cabbage, peppers, tomatoes

Prepared for the winter from cabbage, peppers and tomatoes - a rich salad for any occasion. Do you suddenly have guests? Take out a jar of vegetable treats. Guests will be surprised by your culinary skills and will definitely ask for the recipe.

Ingredients:

head of cabbage – 1 kg;
500 gr. tomatoes, carrots, peppers, onions;
2-3 cloves of garlic;
100 gr. Sahara;
5 tsp. vinegar 9%;
200 ml sunflower oil;
2 tbsp. l. salts for pickling;
ground hot pepper - to taste.

How to cook step by step:

Chop all the vegetables. It is convenient to use a food processor. Take a separate attachment for cabbage – a shredder.
Mix in a large saucepan. Salt and sprinkle with pepper. Want a spicy taste? Add a whole teaspoon of hot pepper. Mix well. Knead it a little. Got juice? Great.
Separately, mix sugar with vinegar. Pour into the base along with the oil. Stir.
Divide into jars. Don't forget to compact it. Cover the lid loosely. Leave in the kitchen for 2 hours. Seal and store in the refrigerator.

The longer the vegetable mass is infused with dressing, the tastier it becomes.

Cabbage, sweet pepper and apple salad

Do you have any fresh fall apples left? Put them in the salad. At the end you will get a unique snack – slightly sour from apples, spicy from chili. Honey will add a sweet note.

We will need products:

head of cabbage – 500 gr.;
250 gr. carrots, peppers, onions;
250 gr. autumn apples;
0.5 chili pod;

1 tbsp. l. salt;
0.5 tbsp. l. honey (or sugar);
hot peppercorns – 1-2 pcs.;
allspice in peas – 1 pc.;
vinegar 9% - 25 ml.

How we will cook:

The weight of vegetables is taken in peeled form. Grind the food. Cabbage on a shredder. Carrots through a Korean grater. Peppers, onions, apples - in thin strips. Chop the chili into smaller pieces.
Place everything in one pan. Add salt, honey. Add bitter, sweet peas. Pour in vinegar. Mix thoroughly.
Place tightly in sterilized jars (0.5 liters each). Cover with iron lids.
Organize a water bath. Place a piece of fabric in the pan. Pour some water. Place the jars in the water. Liquid should not get under the covers. The water level should not reach the hangers of the cans.
Let it heat up. Once the water boils, count down 20 minutes. Remove the containers and seal them tightly with lids. After 30-40 minutes have the pieces cooled down? Store in a cool place.

In winter, take the salad out of a jar and season with sunflower oil.

It will work out perfect snack quickly and tastefully.

Crispy cabbage salad with bell peppers is a light and nutritious dish that can decorate any holiday table and be a great addition to boiled potatoes, rice, poultry, fish or meat. There are many recipes for this savory snack. That is why you can cook it every day - even the most picky gourmets do not get tired of it for a long time.

Classic recipe

In order to cook classic salad made from fresh cabbage with bell peppers, it is enough to have only the main ingredients in the refrigerator. For dressing you only need a tablespoon of vinegar (9%), 2 teaspoons of granulated sugar, 1/5 cup of unrefined olive oil and a little table salt. When preparing a dish you need to adhere to the following scheme:

wash the vegetables thoroughly and dry them with a towel;
shred a quarter with a fork white cabbage straws;
cut bell pepper (1 pc.) into strips;
Grind the cabbage with salt and wait until the vegetable mass releases juice.

The crushed ingredients must be poured into a deep plate, covered with sugar, stirred and left to steep for 15-20 minutes. Ready salad should be seasoned with vinegar and olive oil.

Option with carrots

Preparing cabbage salad with sweet peppers and carrots takes a little more time than preparing the classic version of the dish. In order for this appetizer to appear on the table, you must:

Vegetables covered in marinade should be left overnight in a cool place under pressure. The finished salad can be stored in the refrigerator for 25-30 days.

Cucumber salad

Before you start preparing cabbage salad with peppers according to this recipe, you need to make sure that, in addition to the main ingredients, there are green onions and fresh cucumbers. You need to prepare the dish according to the following algorithm:

The finished salad can be seasoned with sunflower or olive oil. If desired, the dish can be sweetened with a few pinches of sugar.

Version with tomatoes

The main difference between this recipe and the previous ones is that it is not used to dress the finished salad. vegetable oil and vinegar, rather piquant mustard sauce. To prepare the dish you need:

The finished salad can be decorated with finely chopped herbs (parsley, onions, celery, dill).

Recipe with apples

A vegetable appetizer of cabbage with bell peppers and apples has a pleasant sour taste and a delicate fruity aroma. To cook this unusual dish, need to:

wash vegetables and fruits thoroughly, dry them with napkins or a towel;
grind cabbage (450 g) chopped into thin strips with 1 teaspoon of vinegar and 5 pinches of salt, wait until it releases juice;
Peel the sweet and sour apple and cut into small slices;
chop 1 yellow bell pepper into strips.

The listed ingredients must be combined in a deep bowl and mixed well. You can use olive, flaxseed, sunflower or other vegetable oil as a salad dressing.

Option with egg and vinegar

Nutritious and satisfying coleslaw with vinegar, bell pepper and chicken eggs can be served not only as an appetizer, but also as a independent dish. When preparing it, you need to adhere to the following scheme:

Having completed the described manipulations, you need to combine in a salad bowl egg whites, tomatoes, sweet peppers and cabbage. The ingredients must be thoroughly mixed and seasoned with a sauce made from 15 g of mustard, 20 g of vinegar, 1 teaspoon of sugar and 6 pinches of salt. The finished salad can be decorated with fresh parsley, green onions, dill and egg yolks.

Salad with canned corn

A vegetable appetizer made from sweet peppers, canned corn and cabbage can be prepared in 10 minutes. To do this you need:

As a salad dressing you should use sunflower or olive oil. Before serving, the appetizer can be garnished with finely chopped dill, onion feathers, parsley or toasted sesame seeds.

Dish with onions

Salad prepared according to this simple recipe, helps add variety to your daily diet and replenish vitamins and other beneficial nutrients in the body. The snack contains the following vegetables:

In order to prepare the dish, you need to cut the listed ingredients into strips and mix them in a deep plate. The finished appetizer must be sprinkled with any chopped herbs, salt and seasoned with olive oil.

To prepare a salad of sweet peppers and white cabbage, you need to use only fresh, high-quality vegetables. In this case, it will not only be tasty, but also very healthy.

With pepper you will definitely delight with its fresh taste, as well as the speed of preparation. The fact is that cabbage and bell pepper are products that go well together. The taste of cabbage is particularly piquant, and bell peppers are usually sweet, but have a persistent aroma characteristic of this particular vegetable. Both ingredients are very juicy, which will make the entire dish, regardless of other products, saturated with moisture. Perfect with bell peppers for a light snack that you won’t be embarrassed to put on the table. Hearty and high-calorie salads get boring, but such dishes, with a minimum amount of fat, are just what you need. will complement perfectly meat dishes, it can even be served as a side dish.

This dish is prepared very quickly, because the ingredients for cooking are used raw. You just need to cut them and season them with a special aromatic sauce. All vegetables are very accessible, which means that you can prepare such a snack every day, enriching the body with useful substances. You can prepare the salad in a large portion at once, and you don’t have to worry that you won’t be able to eat it all at once. When the dish sits in the refrigerator, it will become more saturated with the dressing and this will make it even tastier than immediately after cooking.

For salad with pepper and cabbage you need:

White cabbage – 360 grams;
Salad onion – 90 grams;
Carrots – 230 grams;
Sweet pepper – 190 grams;
Vegetable oil – 30 ml;
Apple cider vinegar – 5 ml;
Salt – 8 grams;
Sugar – 4 grams.

Cabbage salad, carrots, bell pepper:

Cabbage, like all other vegetables, should be prepared in advance before slicing. Use a knife to separate the leaves that are located on top from the base. They should not be eaten as they are quite rough, spoiled and contaminated in some places. The inside of the head of cabbage is clean, it can be safely cut into the desired pieces. It is worth chopping the cabbage into strips, then mixing in a small container Apple vinegar with salt and sugar, pour the sauce into the cabbage, and mash well with your hands until the juice comes out of the cabbage.
Wash the tops of the carrots to remove dirt. To rinse the skin more thoroughly, you can use a soft sponge. Then peel the product and grate the carrots themselves.
It is best to use bell peppers in several colors; such variety will help make the overall appearance of the dish quite beautiful. Separate the stem and seeds from the peppers, wash the product inside and out, and cut it into strips.
Salad onions have an aromatic taste, but they are not as pungent as onions. This ingredient is more delicate and will add the necessary notes to the salad. Peel it, rinse the vegetable itself in water, then cut into very small pieces.
Combine vegetables in one dish, add oil and mix.

TIP: When working with vinegar dressing with your hands, be sure to use culinary gloves. There may be small wounds or cuts on your hands, and this will protect you from vinegar getting into them. In addition, when cooking with gloves, you comply with the norms and rules that are mandatory in the kitchen.

Cabbage salad with bell pepper

This version of the salad is more suitable for holiday dishes. It contains a large number of products that go well together, regardless of origin. This recipe combines sausage and crab sticks, which makes the taste unexpectedly pleasant, so many will like the snack. In the salad you can also find notes of sweetness from the corn and a slight spiciness from the garlic.

For salad with cabbage and bell pepper you need:

White cabbage – 350 grams;
Crab meat – 160 grams;
Canned corn – 130 grams;
Pepper – 190 grams;
Raw smoked sausage – 250 grams;
Fresh carrots – 230 grams;
2 cloves of garlic;
Mayonnaise – 90 ml;
Salt – 9 grams.

Prepare cabbage and bell pepper salad:

Wash the top of the white cabbage, peel off any leaves unsuitable for slicing with a knife, and chop it very finely.
Remove crab meat from packaging and cut into cubes.
Open the can of canned corn, drain the marinade, and add the grains themselves to the dish.
Peel the pepper from the internal seeds, rinse with water, cut into small pieces.
Remove the sausage from plastic packaging and cut into cubes. Raw smoked sausage It is worth choosing with small bacon.
Peel clean carrots using a special vegetable peeling knife, and chop the product itself through the large holes of a grater.
Separate the garlic from the skin, pass through a press, add the pulp to the mayonnaise. This method will add a piquant flavor to the dressing and will also mix the garlic evenly throughout the salad.
Place the products in a salad bowl, add salt and mix thoroughly with mayonnaise sauce.

Salad with cabbage and bell pepper

This dish is both fresh and filling, filled with vegetables and ample nutritious ingredients such as sausage and canned peas. very easy to prepare, but since it contains a fairly large number of ingredients, it can take about 40 minutes to cook. This is a fairly large number, so if you want to please your family and friends with such a snack as soon as possible, then it is better to make preparations in advance.

For cabbage and bell pepper salad you need:

White cabbage – 350 grams;
Salt – 9 grams;
Fresh dill greens – 35 grams;
Young cucumbers – 190 grams;
Chicken eggs – 5 pieces;
Smoked sausage – 270 grams;
Pickled peas – 140 grams;
Sweet pepper – 210 grams;
Mayonnaise – 120 grams.

Cabbage salad with bell pepper:

The cabbage must be cut into short strips so that it fits neatly into a tablespoon. Sprinkle it with a little salt and mash it with your hands until the cabbage juice appears.
You should take sausage that is not very fatty, so as not to spoil the overall taste of the dish. Separate the packaging and cut the product itself into thin slices.
Open a jar of canned corn, drain excess liquid.
Peel the bell pepper from the seeds, remove the stalk, cut the product into small cubes.
Wash fresh cucumbers, separate the ends on both sides with a knife, and cut into strips.
Rinse the dill thoroughly in cool water and chop the leaf part with a knife.
Boil chicken eggs hard. After bringing them to a state of readiness, cool with cold water, peel and chop into cubes of arbitrary size.
Mix all ingredients in a salad bowl, add mayonnaise before serving.

TIP: Folding them many times, compactly, will help you quickly cut greens. Cut the resulting lump with a knife lengthwise and crosswise. The result will be finely chopped dill.

Cabbage salad, bell pepper, onion, carrot

This savory snack will please everyone without exception. has very rich taste, which comes from spicy dressing. It is this that forms the basis of such a dish. The main secret in cooking is that it is important to mix the marinade correctly so that you end up with the desired taste.

For cabbage, carrots and pepper salad you need:

Young cabbage – 320 grams;
Fresh pepper – 230 grams;
Juicy carrots – 190 grams;
Cucumber – 240 grams;
Turnip onion – 110 grams;
4 cloves of garlic;
Vegetable oil – 70 ml;
Juice of half a lemon;
Sugar – 7 grams;
Soy sauce – 30 ml;
Ground red pepper – 1 gram.

Cabbage, carrot and bell pepper salad:

Wash the cabbage, peel and cut into strips.
Remove seeds from pepper and chop into long pieces.
Peel the carrots and grate them on a special Korean carrot grater.
Cut off the cucumbers at the edges; if the fruit is not young, then it is better to peel it. Cut into thin rings.
Peel the onion and cut into half rings.
Connect soy sauce along with lemon juice, add sugar and red pepper, mix.
Season all prepared products with the prepared sauce, mix thoroughly and leave to marinate in a cold place for a couple of hours.

Cabbage and bell pepper salad

The products presented in the title make very light dish, which will appeal to everyone without exception. It can easily be included in your diet during diets, as it contains only healthy foods necessary for a healthy diet. The dressing is also light, pleasant to taste, and does not contain many calories.

For cabbage, carrot and pepper salad you need:

Cabbage – 370 grams;
Juicy carrots – 240 grams;
Pepper – 180 grams;
Canned corn grains – 160 grams;
Salt – 6 grams;
Olive oil – 20 ml;
Lemon juice – 10 ml;
Garlic – 1 clove;
Dill greens – 35 grams.

Cabbage salad with bell pepper:

Cut the cabbage into thin strips, add salt, mash with your hands, and leave for a while to soak in its own juice.
Peel the carrots, rinse, then grate them to form long strips.
Separate the pepper from the seeds, wash it inside and out, cut into small cubes.
Open the corn and drain the marinade.
For the sauce, mix the oil with lemon juice, add chopped garlic, chopped herbs and salt. Add chopped products and mix well.

TIP: In order for the lemon juice to be squeezed out of the fruit well, you need to roll it with your hands on the table so that it softens a little. Then cut it in half and press it over a sieve so that no grains get into the sauce.

A minimal amount of calories, but a very high content of vitamins and useful elements are the distinctive features of snacks with vegetables. Cabbage and peppers are very rich in vitamin C, so eating them can boost your immunity and improve your overall condition. Also, cabbage and pepper in salads affect the normalization of digestion, and this will slowly lead to a rapid metabolism, and therefore to a good figure. Therefore, you should definitely include light salads in your diet as often as possible.

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