Good day to all!
Today I want to offer you an interesting recipe for a salad of fresh cabbage and carrots with vinegar, just like in the canteen. It is well known and loved by many from the Soviet past, but even now it is often served in cafes and other catering establishments. Frankly, we order it from time to time. And what? The salad is light, juicy, inexpensive, which is also important, and at the same time surprisingly tasty. In addition, it is low in calories, rich in fiber and tartronic acid, which promote weight loss.
Now the question is small - how to prepare such a wonderful vitamin salad? Many of you will now smile and say: “Me too, Newton’s binomial, it’s just cabbage and carrots, what can I think? Cut and eat!” To be honest, I used to think so too. And I not only thought, but also prepared cabbage salad with enviable consistency, trying to achieve perfection in this matter. I really wanted the dish to turn out exactly like in the canteens.
It’s not that I’m tormented by nostalgia for the recent past, it’s just that this is the version of salad that our family loves the most. But for some reason it didn’t work out for me. It looks like a delicious cabbage salad, with carrots, with vinegar, everything is as it should be, but not like that! And when we next ordered this salad in a cafe, I looked at it almost under a microscope and tasted it, rolling my eyes to the sky, trying to determine the secret ingredient. But the secret, alas, was never given.
Until heaven took pity on me and sent me its angel in the person of a pleasant waitress from our favorite cafe, where we often go. And when my husband and I were once again discussing the salad, thinking about the topic: “What is the power, brother?”, this sweet girl, putting away the dishes, said one magic phrase. And today I will definitely share with you this secret and some others. Therefore, I’ll put aside the ranting and nostalgia and proceed directly to our recipe! "It is high time!" - you will say and you will be right.
Recipe for a delicious cabbage salad with carrots “like in a cafeteria”So, to prepare cabbage salad with carrots, as in canteens, you will need:
- 600-700 g white cabbage (1 medium fork)
- 2 pcs. medium sized carrots
- 4 tbsp. l. vinegar 3%
- 2 tbsp. l. vegetable oil
- 6 g salt (about 1 heaping teaspoon)
- 1 tbsp. l. granulated sugar (without slide)
- Fresh herbs – dill, parsley
First of all, let's deal with the cabbage. Rinse it well, remove the top frayed leaves, and wash again. 
Now we will chop. One of the little secrets of a delicious cabbage salad is the thinnest and evenest shredder possible. If you have a steady hand and a sharp knife, then achieving this result will not be difficult. But it’s even better if you have a special device for cutting vegetables. In short, thinly slice the cabbage in any way convenient for you. The finer you chop, the better the cabbage salad will be saturated with the marinade and will look like a real “canteen salad”. 
Then take an enamel pan and pour the shredded cabbage into it. Why exactly enameled? And here we just come to the mysterious magic phrase of the Waitress Fairy. It turns out that this is one of the main secrets of our recipe - the chopped cabbage must be slightly warmed in the marinade. Do not stew, do not fry, but warm up. 
How will we do this? First, pour the required amount of salt into the pan with cabbage. The finer the grind, the better. If the white cabbage vegetable is not in its first youth and is too tough, you can mash the cabbage a little with your hands, rubbing it with salt. If the cabbage is fresh and young, then do not overdo it, otherwise it will turn out too soft, losing its tempting “crunchiness”.
Then measure out the required number of tablespoons of vinegar and pour it into the pan. It is better to take regular table vinegar. But if you want to make the salad as healthy as possible, you can easily replace it with apple or even rice. If you have 9% vinegar, then you first need to dilute it with water in the required proportions: for 1 tablespoon of vinegar - 2 tablespoons of drinking water. You can also mix the salt and vinegar in advance and only then pour it all into the pan with the cabbage.
Mix the cabbage and vinegar thoroughly. Then place on the stove over very low heat and, stirring constantly, heat for a minute or two. The younger the cabbage, the less it needs to be heated. When the cabbage begins to slowly settle to the bottom, it’s time to turn off the heat. Let the pan sit on the stove for a little longer, gradually cooling. At the same time, the cabbage will settle a little more, after which it can be transferred to a separate bowl for the salad.
In the meantime, let's take care of the carrots. To make everything as tasty and healthy as possible, try to avoid limp and pale-colored root vegetables. Better take a bright and juicy carrot. Wash it, rubbing it with a brush, clean it, wash it again. Now cut into thin strips or grate. A shredder with special attachments can also be very useful here and make the task easier for you. Add the chopped carrots to the cabbage and stir. 
Now we need to season our salad. Add sugar and vegetable oil. Try it: maybe something is missing? Perhaps it needs some additional salt. Mix everything well. By the way, about the oil. It is better to give preference to odorless vegetable oil. To get “that same salad”, it is better to take the well-known sunflower oil to us all. But in the future, when you get better at it, you can experiment. For example, season the salad with olive oil, especially extra virgin olive oil. Or a mixture of sunflower and olive oils.
ON A NOTE
Pumpkin seed oil will give the salad a pleasant nutty flavor. You can also season the dish with spices to taste - for example, ground black pepper, as well as ground red pepper (literally on the tip of a knife). Allspice and nutmeg have worked well in combination with cabbage. And be sure to sprinkle the salad with washed and finely chopped fresh herbs - dill, parsley, you can add green onions.
Mix everything well again and refrigerate for at least half an hour, or even better, an hour or two. After standing in the cold and soaking properly, it will turn out exactly as it should!
If a lot of excess liquid forms in the salad, carefully drain it.
Shredding accessories
My husband once gave me an excellent shredder with attachments. At first I wanted to be offended. We girls prefer more romantic gifts, rather than something economically useful with the subtext: “Woman, your place is in the kitchen!” But, since it was not March 8 or a birthday, I decided not to be offended - and I did the right thing.
I later appreciated all the benefits of this wonderful device more than once. After all, with the help of different attachments you can finely chop cabbage, carrots, onions, cucumbers, tomatoes and other vegetables, as well as fruits. This device has made my life much easier. Of course, we also have a food processor with different attachments, including for shredding. But, you see, one thought - that it needs to be taken out, assembled, then after the process everything is washed, dried, and assembled again - brings all the enthusiasm to naught. A small compact device is always at hand, easy to clean and dry, and that’s its beauty.
Take care of your figure!
If you care about your figure, prepare this salad more often and accompany it with every meal. Or eat it solo. The results won't keep you waiting long. It's nice to note that, compared to other dietary products, this is not a dish that is eaten through force. A freshly prepared salad disappears from the table very quickly; you can eat a lot of it and not even notice it.
There is no shame in serving such a salad for a holiday, especially since it goes well with heavy meat dishes and promotes their better absorption. And how well it goes with cold vodka, providing significant competition to the well-known pickled cucumber! Men will like it. The main thing here is to drink less and eat more often, and no one is in danger of a severe hangover.
The fiber in cabbage will help you get rid of toxins and waste, the next day you won’t have a headache, and your soul won’t be tormented by painful thoughts and memories of what you did yesterday at the holiday. Therefore, if you are invited to visit with all the consequences that come from this, try to sit closer to the cabbage salad. And if the celebration is planned in a cafe or restaurant, be sure to order yourself this salad, wonderful in all respects.
But what if the owners showed amazing insensitivity and did not include this healthy dish on the menu? Then make your own salad and eat a few spoonfuls before leaving the house. This is not difficult, especially since you almost always have the necessary products in the refrigerator.
This recipe is the basis of our salad. But you can always diversify it by adding various vegetables, fruits or berries according to the season. For example, chopped fresh cucumbers or bell peppers, grated apple, chopped garlic, onions, walnuts. Cranberries, viburnum, lingonberries, pickled apples and pickles, and pickled mushrooms will add piquant notes to the salad.
But these are all variations on a theme. And you already know the basic authentic recipe for fresh cabbage and carrot salad with vinegar, just like in a canteen. In addition, it can be served not only as a separate dish, but also used as an additional filling in homemade hamburgers, shawarma, and thin Armenian lavash rolls. Try it, prepare this delicious juicy dish, you will not be disappointed! Bon appetit and new culinary achievements!
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Let's make a fresh cabbage salad. As everyone knows, cabbage contains many vitamins and nutrients, so we continue to stock up on various benefits for the coming winter to strengthen our immunity.
Salads made from fresh cabbage are generally very low in calories, and if you add more fresh herbs and season with olive oil, they are also very tasty.
Cabbage is a very versatile vegetable, no matter what dishes are prepared from it. In sour, salty, sweet, spicy versions, it invariably has excellent taste.
And let’s not even talk about salads - quick, simple and varied, cut it, add onions, pour oil on it, the salad is ready, trim the cucumber, new salad, season with mayonnaise - a new taste.
Let's start preparing fresh cabbage salad. Which one? It's up to you to choose
Simple salad of fresh cabbage and carrots with vinegar
Ingredients: - Fresh cabbage – 300 gr.
- Medium-sized carrots – 1 pc.
- Onion small head – 1 pc.
- Sugar – 1 – 2 tsp.
- Table vinegar 9% - 1.5 tsp. (or to taste)
- Salt to taste
2. Cut the sausage into thin strips
3. Mix everything
4. Add sugar and salt to taste
6. Mix everything thoroughly
7. You can optionally add canned peas to the salad.
Fresh cabbage salad like in a cafeteria or kindergarten
- Cabbage – 500 gr.
- Cucumbers – 2 pcs.
- Carrots – 2 pcs.
- Vinegar 9% - 1 tbsp. l.
- Salt - a pinch
- Sugar – 1 tbsp. l.
- Vegetable oil – 2 tbsp. l.
- Dill – 1 bunch
- Pepper - a pinch
2. Having previously cut the skin from the cucumbers, cut them into half slices
3. Cut the onion into thin half rings
4. Grate the carrots on a medium grater
5. Mash everything so that the cabbage gives juice and becomes softer
6. Salt and pepper to taste, add vinegar
7. Mix everything
8. Add sugar, mix
9. Add oil and mix
10. Place in the refrigerator for 2 hours
11. Before serving, you can decorate with any greenery you wish.
Young cabbage salad with cucumber and soy sauce
We use young cabbage for the salad; it is advisable that the head of cabbage is not yet tight.
Salad of fresh cabbage, carrots and bell peppers
- 1.5 kg cabbage
- 300 gr. carrots
- 300 gr. bell pepper
- 300 gr. Luke
- 105 gr. Sahara
- 1.5 tablespoons salt
- 150 ml vegetable oil
- 150 ml vinegar 9%
2. Grate the carrots on a coarse grater
3. Cut the pepper into thin strips
4. Cut the onion into thin half-slices
5. Pour in oil, add vinegar
7. Add salt, mix everything thoroughly
8. Place in jars and tamp down properly so that the cabbage is in the brine
Cabbage salad with sausage and cheese
- 1 head of young cabbage
- 2 cucumbers
- 7 radishes
- 2 eggs
- 1 bunch of green onions
- 1 bunch of dill or parsley
- Vegetable oil
1. Boil eggs hard, cool, peel, cut into small cubes
2. Finely chop the cabbage
3. Cut the cucumbers into thin half rings
4. Cut radishes into thin half rings
5. Finely chop the onion
6. Finely chop the greens
7. Season with salt and oil
8. Move carefully
I wish you a good harvest at your dachas so that you can delight your loved ones and friends with delicious and healthy salads. After all, preparing such salads does not require much time, special culinary skills or special products.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
This is a very simple and popular dish, known to many since early childhood. Carrot and cabbage salad turns out to be very tasty and healthy, as it contains a huge amount of fiber, microelements and vitamins. Thanks to its rich composition, the dish has an excellent effect on the functioning of the gastrointestinal tract.
How to make cabbage and carrot saladThe cooking process does not involve any special tricks, however, there are certain tips on how to make the dish as tasty, tender, and appetizing as possible. So, the main ingredient should be chopped very finely, but carrots, on the contrary, should not be chopped too finely. The best option is to grate the product using a medium-grain grater or cut into thin slices. Before preparing the salad, the vegetables should be very thoroughly washed with a brush and peeled. How to dress cabbage salad like in a cafeteria?
Dressing for cabbage salad with carrotsThe sauce allows you to change the calorie content and satiety of the dish. To increase these indicators, you can use mayonnaise as a dressing. How to dress a cabbage and carrot salad like in a cafeteria if you want to prepare a light snack? In this case, the optimal solution would be a marinade made from vegetable oil and vinegar or lemon juice. Add salt, spices, sugar as desired.
The classic recipe for cabbage salad, like in a cafeteria, involves the use of only two main components, however, the set of products can be supplemented with herbs, grated apple, onion, fresh cucumber, garlic, nuts, and bell pepper. Such a dish will be even more vitamin-rich, tasty, and interesting. In the spring and summer seasons, you can prepare a salad like in a dining room from fresh, young vegetables, and for autumn and winter you can prepare a canned product.
Salad with cabbage and carrots with vinegar- Cooking time: 15 minutes.
- Number of servings: for 2-3 persons.
- Calorie content of the dish: 50 kcal/100 g.
- Cuisine: Russian
The snack is very popular due to its ease of preparation, availability of products, and fresh, pleasant taste. This light salad perfectly complements any fish and meat dishes; in addition, it can serve as a snack for those who take care of their figure, since it contains a minimum of calories. Another benefit of the snack is how healthy it is. Below we describe in detail and with photos how to prepare a vitamin-rich cabbage salad with carrots and vinegar, just like in a cafeteria.
Ingredients:
- a small head of cabbage;
- sugar – 1 tbsp. l.;
- large carrot;
- vinegar 3% – 4 tbsp. l.;
- sunflower or olive oil – 2 tbsp. l.;
- salt.
Cooking method:
- Cooking time: 10 minutes.
- Number of servings: for 3-4 persons.
- Calorie content of the dish: 80 kcal/100 g.
- Purpose: for lunch/dinner/snack.
- Cuisine: Russian
- Difficulty of preparation: easy.
Fresh cabbage salad, just like in a canteen, when systematically included in the menu, will help avoid seasonal vitamin deficiencies and improve digestion. It is worth preparing such an appetizer just before serving, so that the juice from the vegetables does not drain and the taste of the dish does not deteriorate. Nutritionists recommend eating spring salad for athletes, fasting people and people losing weight. Below is a step-by-step recipe with photos of each stage of cooking.
Ingredients:
- sunflower oil – 2 tbsp. l.;
- white cabbage – 0.2 kg;
- garlic cloves – 3 pcs.;
- Korean carrots – 0.2 kg;
- spices (optional).
Cooking method:
- Cooking time: 25 minutes.
- Number of servings: for 4 persons.
- Calorie content of the dish: 68 kcal/100 g.
- Purpose: for lunch/dinner/snack.
- Cuisine: Russian
- Difficulty of preparation: easy.
You can complement your weekday dinner with a fresh vegetable salad, which is prepared from available ingredients available in the refrigerator of every housewife. In canteens, this appetizer is served with any side dishes, soups, fish and meat dishes. To ensure that the taste does not disappoint you, choose fresh, young fruits, and to add some piquancy to the dish, you can add a grated green apple. Below we describe in detail and with photos how to prepare a salad of white cabbage with carrots.
Ingredients:
- vinegar – 1 tsp;
- white cabbage – 0.3 kg;
- garlic cloves – 3 pcs.;
- medium sized onion;
- carrot;
- sugar/salt;
- oil.
Cooking method:
- Cooking time: 20 minutes.
- Number of servings: for 3 persons
- Calorie content of the dish: 78 kcal/100 g.
- Purpose: for lunch/dinner/snack.
- Cuisine: Russian
- Difficulty of preparation: easy.
Any salad prepared exclusively from vegetables and seasoned with vegetable oil can be included in a diet: with a minimum number of calories, the dish contains a huge number of useful substances, including vitamins, minerals, fiber, etc. In addition, cabbage-carrot salad is rich in vitamins just like in the canteen very juicy, aromatic, bright and tasty. According to the instructions, to prepare it, it is recommended to place celery in water acidified with lemon in advance, and then grate it coarsely.
Ingredients:
- sour green apples – 2 pcs.;
- cabbage – 0.3 kg;
- greenery;
- spices;
- carrots – 2 pcs.;
- celery root – 50 g;
- oil for refueling.
Cooking method:
Spring cabbage and carrot salad is extremely simple to prepare, however, knowing certain secrets, you can improve its taste, making it as juicy and tender as possible. What experienced chefs advise:
- After grinding, the main component should be salted, lightly crushed with your hands so that it releases the juice;
- You can even serve the appetizer on a holiday table, improving its appearance by adding bright foods - red bell pepper, green apples or spinach;
- It is better to season the salad with natural mayonnaise, sour cream or vegetable oil, otherwise the benefits of the dish will be questionable;
- greens will give the finished snack additional piquancy and fresh aroma;
- To increase nutritional value, add a small handful of nuts to the ingredients, after breaking them into small pieces.
Fresh cabbage salad with carrots is the most popular vegetable dish that can be found in absolutely any canteen in our large country. And although nowadays catering establishments offer a huge variety of cold appetizers for every taste, nevertheless, a simple cabbage salad is no less in demand now than during the period of total Soviet shortage. After all, this light vegetable dish is simply an ideal snack before the main hot meal, helping to awaken your appetite without making you feel full and without gaining extra calories.
Fresh cabbage salad is not just dietary and low-calorie. Nutrition experts say that cabbage has a negative calorie content, that is, the body spends more energy on its digestion than is absorbed with this product. That is why you can consume this healthy vegetable in almost unlimited quantities, unless, of course, there are any objections from the digestive system.
Nutritionists strongly recommend that we consume fresh cabbage and carrot salad as often as possible, because it is an excellent source of vitamins and fiber that are available all year round. And this dish is especially relevant in the cold season, when other fresh vegetables are very expensive and not very healthy. This salad is quite simply and quickly prepared from the most accessible and inexpensive products, and in addition, unlike most dishes made from fresh vegetables, it can be stored in the refrigerator for several days without losing its benefits, elastic consistency and its taste properties.
The classic cafeteria coleslaw consists of just two ingredients, so it would seem there should be no problem reproducing this dish at home. However, at first I couldn’t get the same taste that we are all accustomed to from early childhood. It turned out that there are two secrets that you need to know to prepare the right cabbage salad. Firstly, shredded cabbage should be briefly heated on the stove together with vinegar, which allows you to get a softer salad consistency and fully reveal the aroma of cabbage. And secondly, you must add sugar to the dressing, thanks to which this salad acquires its characteristic sweetish taste.
Use this recipe if you want to get such a familiar and favorite dish from childhood. A simple cabbage and carrot salad, prepared as in a cafeteria, is an undeniable benefit and time-tested taste!
Useful information How to prepare cabbage salad, just like in a cafeteria - a simple recipe for a classic salad of fresh cabbage and carrots with step-by-step photosINGREDIENTS:
- 1 small head of cabbage (1 kg)
- 1 small carrots (100 g)
- 2 tbsp. l. 9% vinegar
- 2 tbsp. l. refined sunflower oil
- 1 tbsp. l. Sahara
- 1 tsp. salt
COOKING METHOD:
1. In order to prepare cabbage salad, as in the dining room, wash the head of cabbage thoroughly, cut out the stalk and chop it into long thin strips with a very sharp knife. From the resulting cuttings, use your hands to select all the hard pieces that may be found inside the head of cabbage and negatively affect the consistency of the salad.
After removing the stalk, too dirty and hard leaves and other illiquid items, I ended up with 600 g of shredded fresh cabbage.
2. Place the prepared cabbage in a large saucepan, sprinkle with salt and mash a little with your hands so that it softens slightly and releases its juice. 
3. Pour vinegar into the pan, put on high heat and heat the cabbage for 2 - 3 minutes with constant stirring, then remove from the stove and cool. As a result of this procedure, the cabbage will noticeably settle in the pan and its characteristic aroma will appear.
Advice! In the classic recipe, regular table vinegar is added to the cabbage salad, but if desired, it can be replaced with apple cider vinegar or white wine vinegar, since they have a weak taste that will not add specific flavor tones to the dish.
4. While the cabbage is cooling, grate the carrots using a coarse grater or a Korean carrot grater. 
5. Place the cabbage in a deep salad bowl and add grated carrots to it. 
6. Add sugar and refined, odorless sunflower oil to the cabbage salad, and mix all ingredients thoroughly. I advise you to do this with your hands, slightly kneading the cabbage at the same time, since the spoon gets tangled in the long cabbage and is not able to mix the salad properly. 
Cabbage and carrot salad is soft and refreshing and has a delicate, balanced taste, just like in a good cafeteria. Before serving, it should be kept in the refrigerator for at least one hour so that it is well chilled and soaked in its light sweetish dressing. Bon appetit! 
14.12.2017 18 555 Cabbage salad with carrots like in the canteen - the best recipes from childhood
Cabbage salad with carrots, just like in a cafeteria, is prepared very quickly, and not only the traditional recipe for preparing this vitamin-packed dish, but also its variants, with and without vinegar, with bell pepper, garlic and other ingredients, have long become a favorite, while the calorie content of the snack is not increases, making it useful for dietary nutrition...
Cabbage salad with carrots like in the cafeteria - the most popular recipeSurely everyone remembers from childhood the taste of cabbage salad, which was offered for lunch in a kindergarten or school canteen - such a dish of cabbage and carrots is not only tasty, but also incredibly healthy, especially in the winter cold, when the body lacks vitamins. 
The dish is universal and can be served with any side dish.
There are several recipes for preparing cabbage and carrot salad like in a cafeteria, and each has its nuances and subtleties, but without exception, they are all incredibly tasty - prepare all the options and choose the one you like the most.
Cabbage salad like in the cafeteria, the recipe for which you will now learn, requires the following ingredients:
- Finely shredded cabbage – 500 g
- Carrots – 1 pc.
- Salt – 1 teaspoon, not heaped
- Sugar – 1 tablespoon, not heaped
- Vinegar 3% – 4 tablespoons
- Vegetable oil (sunflower, olive, corn) – 2 tablespoons.
Finely chop the white cabbage, add salt, add vinegar and place in an enamel bowl, then put the pan or bowl with the cabbage on high heat and heat it until the cabbage settles - this will take you no more than 3 minutes. Don't forget to stir the vegetable all the time, otherwise it will burn.
chop the cabbage
Remove the cabbage from the heat and let it cool, and peel the carrots and grate them on a coarse grater, or use a grater to prepare carrots according to the Korean recipe - add the grated vegetable to the cabbage.
Mix the vegetables well, season with sunflower oil, granulated sugar and stir again - if a lot of excess juice has formed, it is better to drain it. We put the finished dish in a cold place for several hours, then serve it on the table as a side dish for any dish.
Vitamin cabbage salad with garlicSpicy lovers will definitely love this recipe for cabbage salad - we will add a few more to the standard set of ingredients to give it a piquant, spicy taste. So, we need:
- Cabbage – 300 g
- Carrots – 1 pc.
- Onion (it is better to take red salad) – 1 pc.
- Garlic – 3 cloves
- Vinegar 9% – 1 teaspoon
- Vegetable oil – 4 tablespoons
- Sand – 2 teaspoons
- Salt - depending on your taste preferences.
To prepare a cabbage salad with carrots as in the cafeteria, cut the vegetables in the same way as in the first recipe - chop the main ingredient into small pieces, three carrots on a regular grater, cut the onion into cubes or thin half rings, finely chop the garlic with a knife or squeeze out using a garlic press.
We put the vegetables in a salad bowl, season with prepared spices, vinegar and vegetable oil (preferably olive oil) and mix everything well - hurray, the vitamin dish is ready! Minimum effort, maximum benefit and taste!
Recipe without vinegarMost cabbage dishes contain vinegar in their recipe, but this product is not useful for everyone, and to prepare cabbage and carrot salad without vinegar, we will need the following components:
- Half a head of cabbage
- Carrot – 1 pc.
- Half a lemon
- Oil – 4 tablespoons
- Salt according to taste preference
- Ground black pepper - on the tip of a teaspoon.
Finely chop the cabbage, add grated carrots on a standard grater, transfer to a free bowl and mix well, then add the juice of half a lemon to the vegetables - make sure that the seeds do not fall into the vegetables.
Season with oil - sunflower or olive, add salt and pepper to taste, mix well - the salad is ready, and it will be appreciated by those who prefer a healthy diet and watch their figure.
Cooking secrets and tricksTo make your favorite salad, the taste of which you have known since childhood, especially tasty, experienced housewives and professional chefs recommend the following:
- After the head of cabbage is chopped, add a little salt to the vegetable and rub it with your hands so that it releases juice - such vegetables will be much more tender and pleasant;
- Don’t forget about external aesthetics - for beauty, you can add an apple, grated on a coarse grater, multi-colored bell peppers, cut into strips or cubes, to any cabbage salad recipe;
- Even if the recipe doesn’t suggest it, add herbs - dill, cilantro, parsley, because it will not only diversify the taste, but also add vitamins to it;
- Dress the salad mainly with natural substances - sour cream or olive oil, and do not use mayonnaise for dressing - the benefits for the body will be lost;
- As a side dish, the salad is perfect for any meat dish, but in this case you should opt for lean types of meat - chicken fillet, beef;
- The combination of cabbage salad with fish dishes and seafood food will be unsuccessful;
- If you want to add some zest to your cabbage salad, add a handful of crushed nuts to it, it can be regular hazelnuts, walnuts or almonds.
As you can see, everything is quite simple, the main thing is to chop the cabbage thinly and do not forget to heat it on the fire, and then your salad will turn out exactly like in the canteen of your school or kindergarten. Don't be afraid to experiment and add new ingredients to standard recipes!
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