Fresh cabbage salad with sweet peppers and lettuce. Cabbage salad with bell pepper: quick recipe. Option with carrots

To prepare cabbage salad with bell peppers, take cabbage, bell peppers, fresh cucumbers, canned corn, carrots, parsley, salt, pepper, lemon juice and olive oil.

Rinse the head of cabbage. Remove and discard the top few leaves. Chop into thin long strips. Transfer to a convenient large deep bowl, as there will be quite a lot of salad mass.

Peel large carrots and rinse them well. Wipe off excess liquid with a napkin. Take a grater for cutting vegetables into thin strips and chop the carrots on it.

Add carrot sticks to the cabbage. Add 1-2 pinches of salt and mix, pressing the vegetables with your hands. Thanks to this action, cabbage and carrots will become softer and juicier.

Cabbage salad with bell peppers will look more vibrant if you use colorful vegetables. Rinse the pepper and dry with a towel. Cut into two halves. Remove seeds. Cut into thin strips. Transfer to remaining vegetables.

Rinse fresh cucumbers and dry them with a towel. Cut into strips. Add to salad bowl.

Open a can of corn. Drain the brine. Place the grains in a salad bowl. Mix all the vegetables.

Season with spices. Sprinkle with lemon juice and season with oil, depending on your taste.

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How to cook pickled cabbage with bell peppers

The classic proportion that most people like: put for 1 kg of cabbage 1 medium carrot, 1 medium red bell pepper and 3-4 medium cloves of garlic. We love a little extra veggies and never say no to garlic. You can vary the proportions widely to suit your family's preferences.

• Cooking time - 30 minutes + up to 8 hours.
• Calorie content per 100 grams - no more than 120.

We need:

• Cabbage - 1.5 kg
• Carrots - 200-250 g
• Bell pepper - 200-250 g
• Garlic - 6-7 medium cloves

For the marinade:

• Water - 500 ml (2 cups)
• Salt - 1 tbsp. heaped spoon
• Sugar - 100 g
• Vegetable oil - 100 ml
• Vinegar, 9% - 100 ml
• Spices to taste. Usually 1-2 pcs. cloves, black and allspice peas (3-4 pieces each), bay leaf (1 medium).

Quick cooking begins with preparing the vegetables - up to 30 minutes.

Shred or cut the cabbage. Please note that the salad will stand under pressure. You can try not the thinnest one if you like tangible cabbage strips.

The beauty will have to marinate under pressure, so there is no need to salt it and/or crush it until abundant juice appears. We pressed it lightly, constantly fluffing it, and moved on to the carrots.

We peel and chop the carrots in a convenient way. Having tried different options, we recommend that you not be too lazy to cut into strips. The Berner grater always helps us out. With a small amount of vegetables, you can cut it with a knife. You need medium-length straws to make the finished salad as satisfying as the best restaurant samples.

bell pepper It's better to take red. A compromise is possible - with the addition of another color. It's bad to use only green. It's not sweet enough. Slice - as you like. We have been fans of strips for a long time, but once we tried the small version - about 1 cm in cubes. Now we can’t choose what tastes better in the finished dish. Take your pick, you can't go wrong with both.

• Good news! You can use frozen sweet peppers in salads all winter long. It has taken root in our frosts because of 3 recipes. One of them is this Instant Pot Pickled Cabbage.

Add all the vegetables to the mashed cabbage and mix thoroughly with your hands. At this stage there is no need to crumple!

Secrets of taste!

Once you are comfortable with the classic recipe, you can add your choice of apple, cranberries or grapes.

Prepare the marinade, pour over the salad and put under pressure.

We put water on the stove, add sugar and salt, pour in oil and wait for it to boil. Let it simmer for 2-3 minutes. Add spices and vinegar, stir, turn off heat and leave it under the lid so that the vinegar does not evaporate.

• Feel free to taste the marinade and adjust the sugar and vinegar to your liking. The proportions of the recipe are not dogma; this cabbage can still be stored in the refrigerator.

In a convenient saucepan, compact the vegetable mixture and pour hot marinade. On top is a plate, slightly smaller than the diameter of the pan. It will ensure a tight fit when installing the oppression. It could be a 3 liter jar of water.

Our goal is to leave cabbage under pressure at room temperature for 6-8 hours. Then put the finished salad in the refrigerator before serving.

The finished dish is stored covered for a long time - up to 3 weeks in the refrigerator.

Are there any cabbage varieties that are particularly good for pickling?

Yes, I have. They are easy to choose. We need large heads of cabbage, weighing from 3 kg per piece. The fork shape is flattened on both sides. The leaves are light green, ideally almost white. Shredded cabbage made from this type of cabbage is excellent for pickling, marinating and retains its texture well under any processing.

Young, very old and round-headed cabbages do not pickle well.

What spices can be added to the marinade?

The topic is inexhaustible, as are the sets of spices from different countries. We have not yet tried all possible combinations, but we checked one set: it works great! You will get unreal A delicious new salad with an Indian twist. Add all the spices along with vinegar to the boiling water and stir the solution well.

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. It will perfectly complement 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:

1. 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. You should chop the cabbage into strips, then mix apple cider vinegar with salt and sugar in a small container, pour the sauce into the cabbage, and mash well with your hands until the juice comes out of the cabbage.
2. 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.
3. 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.
4. 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.
5. Combine vegetables in one dish, pour 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 appetizer. 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:

1. Rinse the top of the white cabbage, trim off any leaves unsuitable for slicing with a knife, and chop it very finely.
2. Remove crab meat from packaging and cut into cubes.
3. Open the can of canned corn, drain the marinade, and add the grains themselves to the dish.
4. Peel the pepper from the internal seeds, rinse with water, cut into small pieces.
5. Remove the sausage from plastic packaging and cut into cubes. You should choose raw smoked sausage with small bacon fat.
6. Peel clean carrots using a special vegetable peeling knife, and chop the product itself through the large holes of a grater.
7. 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.
8. 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, loaded with vegetables and ample nutritious ingredients like 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:

1. 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.
2. 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.
3. Open the can of canned corn and drain the excess liquid.
4. Peel the bell pepper from the seeds, remove the stalk, cut the product into small cubes.
5. Wash fresh cucumbers, separate the ends on both sides with a knife, and cut into strips.
6. Rinse the dill thoroughly in cool water and chop the leaf part with a knife.
7. Boil chicken eggs hard. After bringing them to a state of readiness, cool with cold water, peel and chop into cubes of arbitrary size.
8. 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 a very rich flavor that comes from the 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:

1. Wash the cabbage, peel and cut into strips.
2. Remove seeds from pepper and chop into long pieces.
3. Peel the carrots and grate them on a special Korean carrot grater.
4. Cut off the cucumbers at the edges; if the fruit is not young, then it is better to peel it. Cut into thin rings.
5. Peel the onion and cut into half rings.
6. Combine soy sauce with lemon juice, add sugar and red pepper, mix.
7. 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 a very light dish that 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:

1. Cut the cabbage into thin strips, add salt, mash with your hands, and leave for a while to soak in its own juice.
2. Peel the carrots, rinse, then grate them to form long strips.
3. Separate the pepper from the seeds, wash it inside and out, cut into small cubes.
4. Open the corn and drain the marinade.
5. 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 health. 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.

Hello.

Today we will prepare cabbage salads. If you haven’t forgotten yet, the blog is dedicated to proper nutrition and weight control. And if we consider cabbage from this point of view, then it is one of the healthiest vegetables. I won’t list how many important things for the body are contained in cabbage, because it’s easier to say what it doesn’t contain. Did you know, for example, that it is high in vitamin U? Do you even know that such a vitamin exists?

Vitamin U (methylmethionine) plays an important role in the healing process of ulcers (neutralizes histamine), normalizes stomach acidity and is involved in the synthesis of choline (vitamin B4) in the body.

At the same time, vitamin U, like other vitamins, is destroyed during heat treatment. So eating cabbage raw, if not a panacea for problems with the gastrointestinal tract, is at least an excellent help in treatment and prevention.

Therefore, I will express my personal opinion - cabbage should be present on the menu constantly. And considering that it can be used as the main element in a large number of salads, this is not only easy, but also pleasant.

So, coleslaws.

Cabbage salad with carrots, vinegar and sugar as in the cafeteria

Let's start with the classic salad recipe, which is also very often called “vitamin salad”. Although, as for me, any salad made from fresh vegetables or fruits can be called that.

Ingredients:

Everyone has their own serving size, so I won’t give a specific amount of food, I’ll just note the proportions.

For every 0.5 kg of cabbage you need to add one medium-sized carrot.

Also, to prepare this amount of food, take 2 tablespoons of sugar, half a tablespoon of salt and 4 tablespoons of 9% vinegar. Vegetable oil is used for dressing.

Preparation:

Chop the cabbage, grate the carrots on a coarse grater and mix in an enamel bowl along with salt and sugar.

After this, you need to pour boiling water over the salad so that it is completely under water. Yes, this will reduce the content of vitamins in the salad, but only this action makes the taste of the vitamin salad the same as in the dining room. This is the main secret.

After this, pour in the vinegar and mix everything thoroughly.

Wait literally one minute and drain the water. This time will be enough for the salt, sugar and vinegar to be absorbed and the cabbage to become softer.

In general, this is where the preparation ends; now you need to put the salad in the refrigerator, because... It is served cold.

Vitamin salad should be seasoned with vegetable oil immediately before consumption.

Literally one tablespoon of oil will be enough for dressing.

Salad with fresh cucumbers, cabbage and tomatoes

This cabbage salad is called “spring”, apparently due to the fact that cucumbers and tomatoes are one of the first vegetables to ripen in the spring. It is also very fast, ready in just a few minutes.

Ingredients:

• Cabbage 300-500 gr
• 3 cucumbers
• 1 tomato
• Sunflower oil
• Salt to taste

Preparation:

Cut the cabbage into strips, place in a bowl and mash for 1-2 minutes so that it releases the juice and becomes softer.

Cut the cucumbers and carrots into small cubes and add to the cabbage.

Add salt and sunflower oil to the salad and mix everything well.

Instant cabbage salad with bell peppers, carrots and onions

Another salad recipe that contains only fresh vegetables. And also very fast.

Ingredients:

This recipe requires the salad to sit for a while. It is best to do this in a jar, so the amount of ingredients is indicated in such quantities that it can be folded into a 3-liter jar.

• Cabbage - 2 kg
• Carrots - 2 pcs.
• Onion - 1 pc.
• Bell pepper - 2 pcs.
• Salt - 1 tbsp
• Sugar - 5 tbsp
• Vinegar - 4 tbsp
• Vegetable oil - 6 tbsp

Preparation:

Shred the cabbage, cut the onion into thin half rings, grate the carrots on a coarse grater, and peel the pepper from seeds and membranes and cut into thin strips.

Combine all ingredients and mix.

There are a lot of vegetables, so feel free to mix everything right on the table

Add salt and sugar and mix everything well again.

While stirring, do not put pressure on the cabbage; there is no need to release the juice yet. The salad should be airy, not wrinkled.

Add vegetable oil and vinegar and mix a third time.

The salad is ready and you need to put it in a jar, lightly pressing and compacting it using a mallet.

Place it in the refrigerator for half an hour so that the vegetables are soaked in vinegar and it cools down a little. That's all for sure now. Bon appetit!

Fresh cabbage salad with apple recipe

What I like about this salad is the sourness that the apples give it. And when I’m in Western Siberia on business, I most often come across an option in cafes and restaurants in which a few cranberries are added to this salad. This is simply amazing. It’s a pity that finding real juicy cranberries in central Russia is quite problematic. And what they sell in the store frozen, alas, is not at all the same.

Ingredients:

• Cabbage - 300-500 gr
• Carrots - 1 pc.
• Seven apple (or any sour one) - 1 pc.

For refueling:

• Water - 100 g
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Vinegar 9% - 2-3 teaspoons
• Sunflower oil

Preparation:

Shred the cabbage, grate the carrots and apple (with peel) on a coarse grater.

Place the vegetables in one bowl and mix.

Pour water at room temperature into a small bowl, add salt, sugar and vinegar, mix and pour into the salad.

All that remains is to add vegetable oil, mix and the salad is ready. Bon appetit!

Korean cabbage salad for the winter in jars - you'll lick your fingers

Well, the last one in this selection of purely vegetable ones, but not the last one for today, is a Korean salad for eating right now and, if desired, preparing a small supply for the winter.

Ingredients:

• Cabbage - 1 kg
• Garlic - 3-5 cloves
• Bulgarian sweet pepper - 2-3 pcs.
• Carrots - 2 pcs.
• Onion - 1 pc.
• Vegetable oil - 6 tbsp
• Sugar - 5 tbsp
• Salt - 2 tbsp
• Acetic acid (70%) - 1.5 tbsp
• Ground black pepper - 1 tsp.
• Ground red pepper - 0.5-1 tsp (to taste)

As you guessed from the name, the salad will be spicy

Preparation:

We pass the carrots through a food processor or grate them with a special grater to prepare carrots in Korean. The carrots should come out in the form of a long thin straw.

Pour it into the cabbage. We also send coarsely chopped bell peppers there.

Add a mixture of peppers, salt, sugar on top and mix everything well.

If you have late varieties of cabbage, squeeze and knead it to achieve softness. If the cabbage is of early varieties, then this is not necessary.

Then add acetic acid and mix the vegetables again.

Now let's prepare the onions. It needs to be cut into fairly large pieces (like bell peppers) and simmered over high heat until transparent in a frying pan in vegetable oil. Pour all 6 tablespoons of frying oil into the frying pan.

When the onion becomes transparent, add the garlic, passed through a garlic press, and fry for about 2-3 minutes.

Pour the resulting mixture along with the oil into the cabbage and mix well. After this, we leave it for one hour so that it infuses and after that the Korean cabbage salad is ready to eat.

If you were preparing it not for a large company, but for yourself, then I suggest putting it in jars for long-term storage.

From the specified amount of ingredients you will get salad for 2 three-liter jars.

If you plan to eat the salad in the next couple of months, you can put it in just clean jars without sterilization and keep it in the refrigerator. And if storage is expected for up to six months or more in the cellar, then the jars must first be sterilized.

Cabbage salads with chicken

And these salad recipes assume that you will eat them not as an appetizer, but as a complete dish. That's why they contain meat. Since we are talking about options for quick salads, we will use chicken, since it cooks the fastest.

With your permission, I will not waste my time and yours on the same type of description of the preliminary preparation of vegetables, but will immediately talk about the essence and quantity of ingredients.

Cabbage salad with chicken, croutons and cheese

To prepare you will need:

• Boiled chicken fillet – 300 g
• Fresh cabbage – 400 gr
• Cheese 50-100 gr
• Mayonnaise - 2 tbsp
• Crackers
• Salt to taste

It’s better to make your own crackers, but I always buy them at the store and use the bacon flavored ones. I do not know why. I like it this way most of all

1. Cut the cabbage into strips and add salt.

2. Cut the chicken fillet into small pieces and add to the cabbage.

3. Three cheese on a coarse grater on the same plate.

3. Place mayonnaise on top and mix everything well.

5. Sprinkle the salad with croutons.

Beautiful and delicious cabbage, chicken and egg salad

A very cool, but unfairly rarely prepared salad.

Ingredients:

• White cabbage – 300 gr
• Boiled chicken fillet – 1 piece
• Mayonnaise - 2 tbsp
• Egg - 2 pcs
• Milk - 2 tbsp
• Salt - 1/3 tsp
• Dill - 3 sprigs

Preparation:

1. Break the eggs into a bowl, add salt, milk and whisk until smooth.

2. Fry the eggs in a frying pan in a small amount of oil on both sides.

3. Then fold the pancake like an accordion and cut it into long strips. Leave 3-4 strips for decorating the salad.

4. Combine the chopped omelet in a bowl with shredded cabbage, chopped boiled chicken, chopped dill and mayonnaise.

5. Mix everything well and put it in a salad dish. We decorate the top with the previously set aside omelette strips.

6. Done. Bon appetit!

Cabbage salad with chicken and cucumber

To finish it off, it’s a very simple, but no less tasty salad.

All you need is:

• Boiled chicken fillet – 100 g
• White cabbage – 150 g
• Cucumber - 1 pc.
• Sour cream for dressing

Cut the cabbage into small strips, cut the cucumbers and boiled chicken into small cubes. Mix all ingredients and season with sour cream. Salt if necessary.

Ready. Bon appetit!

We have been passionate about colorful combinations since childhood. You will definitely fall in love with the duo of the white vegetable queen and. Choose your favorite from the best samples that we described step by step with photos.

And don't miss the comments! Our readers also shared their hits.

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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 bell 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. You will also be pleased with the 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. Cut the sweet pepper into short strips. 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 the liquids, add bulk flavoring additives and shake with a fork until smooth.

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.

1. Place fresh meat in hot salted water.
2. Cook covered over medium boil.
3. The breast and legs will be ready in half an hour.
4. 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! The fourth cabbage salad with bell pepper is not only very tasty, but also very elegant.

We hope the selection has opened new horizons for you. Not a single exotic product, but so many options! Go ahead, share your ideas and come back to tell us which one you liked best.

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