cabbage like a salad

Products for cabbage salad with carrots, as in the dining room

• cabbage 300 g
• carrots 50 g
• onion
• a pinch of salt
• sugar 0.5 tsp
• vinegar (3-6%) 1 tbsp. (any vinegar will do - table, apple, wine, rice)
• sunflower or olive oil 1 tablespoon

How to cook cabbage like in a canteen

1. Thinly chop the cabbage. The secret to the success of the salad is that the cabbage is cut into sooooo thin strips. You can even scrape gently with a knife. Then we get thin strips of cabbage, just what we need.
2. We crumple the cabbage with our hands so that it starts up the juice.
3. Add salt to the cabbage.
4. Shredded cabbage must be left in a warm place for a while so that the cabbage starts up juice. This is a very important point in preparing fresh cabbage salad, thanks to this little trick, the salad turns out to be tastier.
5. While the cabbage is infusing, we will take care of other vegetables. Rub the carrots on a medium grater. In this recipe, carrots serve more as a decoration. Nevertheless, cabbage takes the lead in the composition of the salad.
6. Pour all the ingredients into a bowl, sprinkle with vinegar. Add sugar to soften the vinegar flavor.
7. Pour in vegetable oil.
8. Next, mix everything well and send it to the refrigerator for half an hour or an hour.
9. Put the salad on a plate and sprinkle with herbs.

Cabbage as in the dining room salad is ready... In the finished salad, if all proportions are observed, the taste of vinegar and oil is not felt. It is better to prepare the salad in advance so that it has time to marinate for at least half an hour. This will only benefit its taste.

Good day to all!

Today I want to offer you an interesting recipe for fresh cabbage and carrot salad with vinegar, as in the dining room. He 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. 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 contribute to weight loss.

Now the question is small - how to prepare such a wonderful vitamin salad? Many of you will now smile and say: “To me, too, binomial Newton, this is just cabbage and carrots, what is there to think? Cut and eat! " To be honest, I used to think so too. And not only thought, but also prepared cabbage salad with enviable constancy, trying to achieve perfection in this matter. I really wanted the dish to turn out exactly the same as in the dining rooms.

Not that I was tormented by nostalgia for the recent past, it’s just this kind of salad that our family loves most of all. And for some reason it did not work for me. Like a delicious cabbage salad, with carrots, with vinegar, everything is right, but not like that! And when later in a cafe we \u200b\u200bordered this salad again, I examined it almost under a microscope and tasted it, rolling my eyes up 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 their angel in the person of a pleasant waitress from our favorite cafe, where we often go. And when my husband and I once again discussed the salad, reflecting on the topic: "What is the strength, 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 set aside the ranting, 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 dining room"

So, to prepare cabbage salad with carrots, as in canteens, you will need:

• 600-700 g white cabbage (1 medium fork)
• 2 pcs. medium carrots
• 4 tbsp. l. vinegar 3%
• 2 tbsp. l. vegetable oil
• 6 g salt (about 1 tsp. With a slight slide)
• 1 tbsp. l. granulated sugar (no slide)
• Fresh herbs - dill, parsley

How do we cook

The first step is to deal with the cabbage. Rinse it well, remove the upper frayed leaves, wash again.

Now we will shred. 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 this result will not be difficult to achieve. But it's even better if you have a special vegetable cutter. In short, in any way convenient for you, thinly-thinly cut the cabbage. The thinner you chop, the better the cabbage salad will be saturated with marinade and will look like a real "stolovskiy".

Then take an enamel saucepan and pour the shredded cabbage into it. What is enameled for? And here we just come to the mysterious magic phrase of the Fairy-waitress. It turns out that this is one of the main secrets of our recipe - the chopped cabbage must be slightly warmed up in the marinade. Do not extinguish, do not fry, but warm it up.

How are we going to do this? First, add the required amount of salt to the cabbage pot. The finer the grind, the better. If the white vegetable is not the first youth and is too harsh, you can mash the cabbage with your hands a little, rubbing it with salt. If the cabbage is fresh and young, then do not overdo it, otherwise it will turn out to be too soft, having lost its seductive "crunchiness".

Then measure out the required amount of tablespoons of vinegar and pour it into a saucepan. It is better to take ordinary vinegar, 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 first you need to dilute it with water in the right proportions: for 1 tablespoon of vinegar - 2 tablespoons of drinking water. You can also mix salt and vinegar in advance and then pour it all into a saucepan with cabbage.

Stir the cabbage and vinegar well. Then put it on the stove on 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 sink to the bottom, it's time to turn off the heat. Let the pan sit on the stove for a little more, gradually cooling down. 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 sluggish and pale colored root vegetables. Better take a bright and juicy carrot. Wash it by rubbing with a brush, clean it, wash it again. Now cut into thin strips or grate. A shredder with special nozzles can also be very useful here and simplify your task. Transfer the chopped carrots to the cabbage and stir.

Now we need to fill our salad. Pour sugar from it, pour in vegetable oil. Try it: maybe something is missing? Perhaps you need to add some salt. Mix everything well. By the way, about the oil. Better to give preference to odorless vegetable oil. To get "that salad", it is better to take the well-known sunflower oil. But in the future, when you have already gotten your hand, you can experiment. For example, dress the salad with olive oil, especially the 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 (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 onion feathers.

Mix everything well again and refrigerate for at least half an hour, or even better, an hour or two. Having stood in the cold and soaked properly, it will turn out exactly as it should!

If a lot of excess liquid forms in the salad, then carefully drain it.

Shredder attachments

My husband 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 and not a birthday, I decided not to be offended - and did the right thing.

All the benefits of this wonderful device I later appreciated more than once. Indeed, with the help of different attachments, you can finely chop cabbage, carrots, onions, cucumbers, tomatoes and other vegetables, as well as fruits. This device made my life much easier. Of course, we also have a food processor with different attachments, including for a shredder. But, you must admit, one thought - that you need to get it, collect it, then after the process wash everything, dry it, collect it again - reduces all the enthusiasm to nothing. A small compact device is always at hand, easy to clean, dry, and this is its charm.

We save the figure!

If you care about your figure, prepare this salad often and accompany every meal. Or eat it solo. Results won't keep you waiting long. It's nice to note that, compared to other diet foods, this is not a food 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.

Such a salad is not a shame to serve on a holiday, especially since it goes well with heavy meat dishes and contributes to their better assimilation. And how well it goes with cold vodka, making up a significant competitor to the well-known pickled cucumber! Men will love it. The main thing here is to drink less and eat more often, and a severe hangover does not threaten anyone.

Cabbage fiber will help get rid of toxins and toxins, the next day you will not have a headache, and your soul will not be tormented by painful reflections and memories of what you did yesterday at the holiday. Therefore, if you are invited to visit with all the consequences arising 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 every respect.

But what if the owners showed amazing insensitivity and did not include this healthy dish on the menu? Then prepare the salad yourself and eat a few spoons 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 different 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, pickled mushrooms will add spicy notes to the salad.

But these are all variations on a theme. And you already know the main authentic recipe for fresh cabbage and carrot salad with vinegar, as in the dining room. In addition, it can be served not only as a separate dish, but also used as an additional filling in homemade hamburgers, shawarma, thin Armenian lavash rolls. Try it, cook this delicious juicy dish, you will not be disappointed! Bon appetit and new culinary achievements!

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Cabbage salad with carrots like in a dining room - the best recipes from childhood

Absolutely each of us has tried this cabbage salad in a light marinade. Well, almost everyone. It is served in any school, then student, and then in the industrial canteen. Many housewives, for sure, even tried to repeat it at home. But, admit it, the taste is still a little different from the familiar salad. The fact is that the cooks have a little secret - they warm up the cabbage for the salad on the stove a little. No, they are not stewed, namely they are slightly warmed up in vinegar and salt. So the cabbage is very quickly and at the same time thoroughly soaked in marinade, acquiring that very unique taste. Simple but delicious.

Cabbage salad with carrots as in the dining room will serve as a good addition to any main course or light dietary snack. It can also be a great side dish for meat or baked chicken.

- 450 gr. white cabbage
- 1 carrot
- 1 teaspoon of fine table salt
- 4th table. tablespoons of 3% vinegar (you can use rice or dilute with 9% table vinegar)
- 1 table. a spoonful of granulated sugar
- 2 table. spoons of any odorless vegetable oil (sunflower, olive)

Remove the top leaves from the cabbage. Cut off a piece from the head of cabbage and begin to chop it finely. You can use a special cabbage shredder or chop with a large, sharp knife. The most important thing is that it is sharp. Only in this case will the slices be thin. The thinner we get the cabbage straw, the better it will be saturated with marinade, and the taste of the salad will eventually come out as saturated as possible.

Transfer the cabbage straws to a saucepan. Pour in a teaspoon of salt, add four tablespoons of 3%
vinegar, stir and put on a hot stove. We warm up for two or three minutes, constantly stirring the cabbage. The shavings will settle a little at the end to the bottom. Leave the cabbage to cool (you can put it in a cold flat dish for this).

We wash and peel the carrots. We rub on a coarse grater or use a special grater for Korean dishes.

If the cabbage has cooled down, add the carrots to it, stir.

Put a tablespoon of granulated sugar in the salad, pour in a couple of tablespoons of oil. Stir thoroughly. If a liquid has formed, filter it.

We put the salad in the refrigerator to soak for at least two hours.


Better to stand for four or five hours.

Done! Serving to the table!

Hello dear readers. Very often we bought and are buying in the dining room a vitamin salad from cabbage. But we don't know how to cook it properly, how much to add. So you can try and experiment for a long time, and the result, anyway, may not be what we expect. This recipe was told to me by my mother's friend, she works in the school cafeteria. Once talking, my mother asked if she could suggest a recipe for cabbage salad as in the dining room. It's so juicy and delicious. I would very much like to cook it at home.

Natalia told her mother the proportions and cooking secrets. Now we prepare such a salad often, it never gets boring.

Suitable for porridge, potatoes, meat, fish, pasta. It turns out very juicy, crispy, tasty, but most importantly, vitamin.

Cabbage salad like in the dining room - a recipe with a photo and cooking secrets

Store this salad in the refrigerator. It will stand perfectly for a couple of days, and it will become even tastier.

• 500 grams of fresh cabbage
• 80 grams of fresh carrots
• 1 tbsp. spoonful of sugar
• 0.5 teaspoon salt
• 1.5 tbsp. spoons of 9% vinegar
• 2 tbsp. tablespoons of vegetable oil (I have not refined)

The process of making a delicious salad

These are the ideal salad proportions, in moderation. Everything turns out harmoniously and tasty.

We prepare the ingredients for the salad. They are simple, and I think they can be found in every home. I peeled and washed the carrots. Weighed 500 grams of cabbage, prepared salt, sugar, vinegar and vegetable oil.

We need to chop the cabbage with a knife, with a knife, and not with a shredder.

Hands should be washed or disposable cellophane gloves should be worn (as convenient).

Then three carrots on a coarse grater. Grate the carrots on a regular coarse grater.

Add carrots to cabbage, mix everything well.

Add vinegar to carrots and cabbage. At first I wanted to add apple cider vinegar, but I thought that I would not change the recipe, otherwise the cabbage salad will not look like the one served in the dining room.

Mix salad with vinegar, leave for 10 minutes.

Then add vegetable oil. I took unrefined oil, bought it on the market, just made from fresh seeds. We have an oil workshop nearby, so the oil is tasty and aromatic. But you can take a couple of tablespoons of regular refined oil.

Season the salad, mix well, and you can serve it to the table.

I store the salad in a tray with a sealed lid in the refrigerator. The next day it will infuse and become even tastier.

The salad can be prepared with the addition of onions and bell peppers. I love adding fresh bell peppers. Usually I buy a variety of ratunda, it is sweet, juicy, thick-walled.

Chop the pepper and add before serving, do not store such a salad with onions or peppers.

Spices: bay leaf and peppercorns do not need to be added.

This is a light, juicy and crunchy salad. Will delight the whole family, friends, guests and relatives. Fast, easy, budget. Get ready in minutes.

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