Salad with fresh cabbage: 5 recipes for those who follow the figure

It is best to eat fresh cabbage in shredded form. It is useful due to the content of the following substances:

• vitamin K- important for normal blood condition;
• vitamin C - need to be consumed in the autumn-spring period, when the body requires protection against colds, overwork and lack of nutrients;
• B vitamins - normalize metabolism, contributes to the burning of extra pounds;
• folic acid - prevents anemia, depression and bad mood.

In addition, cabbage is rich in fiber, iron, calcium, phosphorus, zinc, potassium.

The easiest option with carrots

We take:

• white cabbage - 350 g;
• carrots - three pieces;
• onions - one piece;
• an apple is half;
• vegetable oil - two to three tablespoons;
• salt, sugar, lemon juice, herbs.

Do

1. Thinly chop the head of cabbage, squeeze a little with your fingers so that it becomes softer and juicier.
2. Cut the onions into thin quarter rings, and grate the carrots and apples on a long grater.
3. Mix all the ingredients in a salad bowl, add the marinade.
4. For marinade, combine vegetable oil, sugar, salt and juice from half a lemon.
5. Sprinkle chopped herbs on top.

With cucumbers, tomatoes and peas

We take:

• white cabbage - 300 g;
• tomatoes - three pieces;
• canned peas - one can;
• cucumbers - three pieces;
• citric acid - a pinch;
• vegetable oil, herbs, salt, pepper.

Do

1. Beautifully chop the cabbage.
2. Drain the peas into a colander.
3. Cut the remaining vegetables into quarters.
4. Salt, add spices, chopped herbs and citric acid (lemon juice).
5. Before serving, season the dish with vegetable oil.

With pineapple and chicken

We take:

• white cabbage - ½ head (300 g);
• canned pineapple - one can;
• bell pepper - one piece;
• boiled chicken - 300 g;
• canned corn - one can;
• crackers - 100 g;
• greens, salt, sugar, pepper;
• garlic - one or two teeth;
• mayonnaise - 200 g.

Do

1. Chop the cabbage, mash it with your fingers, salt.
2. Finely chop the pineapples and chicken into a cube.
3. Drain the marinade from the corn.
4. Cut the pepper into strips.
5. Mix mayonnaise with garlic, herbs and sugar passed through a press.
6. Combine all components, but add crackers just before serving so that they do not get wet.

With crab sticks

We take:

• white cabbage - 300 g;
• onions - one piece;
• fresh cucumbers - three pieces;
• crab sticks - 200 g;
• greens, pepper, salt;
• sour cream - three tablespoons;
• mayonnaise - two tablespoons.

Do

1. Crush cucumbers and cabbage into strips.
2. Dice crab sticks.
3. Chop the onion with quarter rings.
4. Mix well all the ingredients in the salad bowl.
5. Combine chopped herbs, sour cream, spices and mayonnaise. Season the dish with this mixture.

With colorful peppers

We take:

• white cabbage - 300 g;
• bell pepper - three pieces (red, yellow, green);
• fresh cucumbers - three pieces;
• vinegar - ½ tablespoon;
• cranberries - 40 g;
• greens, pepper, salt, sugar, soy sauce;
• vegetable oil - three tablespoons.

Do

1. Finely chop the cabbage, mash slightly, add salt.
2. Crush the pepper into strips, and the cucumbers in half rings.
3. Crush greens.
4. Pour all the vegetables into one container.
5. For marinade, mix oil, soy sauce, vinegar and spices.
6. Season the appetizer with marinade and sprinkle with cranberries on top.

5 rules to make it tastier

It is important to serve fresh vegetables salads to the table immediately after cooking. Then the maximum concentration of vitamins and minerals is concentrated in the dish. For tasty snacks, take five more tips.

1. Garlic. If you are afraid to go too far with it, just grate a salad bowl in which there will be a snack before serving with a clove.
2. Lemon juice. Do not neglect it. In a dish, it not only complements the marinade, but also increases the concentration of vitamin C.
3. Dishes. Stop on a glass or ceramic container - in a metal bowl, fresh vegetables oxidize very quickly.
4. Bow. It will become tastier and more aromatic if, after grinding, pour boiling water over it.
5. Vegetables. Cool the fresh vegetables well before cutting, thus slowing down the development of microorganisms.

Please note that adding vegetable oil is necessary only after salt, as it does not dissolve in it. Also, do not salt raw vegetables in advance (except for cabbage itself), otherwise they will put in a lot of juice and lose freshness.

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