Vitamin salads are made from available seasonal vegetables and herbs. Such dishes are ideal for meals during vitamin deficiency, diet and vegetarian menus. The most popular is a vitamin salad made from cabbage and carrots - it is prepared from the minimum amount of ingredients, but it turns out bright, aromatic, tasty and crunchy.

Salad "Vitamin" from cabbage and carrots - a simple recipe

The secret to making this salad is to mix its ingredients with your hands. Thanks to this technique, cabbage will secrete juice, and the dish will not work dry.

The use of two servings of salad per day provides the necessary vitamin nourishment for the body and helps to prevent many diseases.

Structure:

  • half a cabbage head;
  • 3 medium carrots;
  • 3 g of salt;
  • 80 ml of vegetable oil.

Cooking progress.

  1. The head of cabbage is freed from the upper leaves and finely chopped (it is more convenient to use a special wide knife for shredding cabbage).
  2. Carrots are chopped on a coarse grater.
  3. The vegetables are mixed in a salad bowl, salted and crushed by hands for 5 minutes, slightly squeezing (it is better to do this with gloves so that the skin of the hands does not stain).
  4. The salad is poured with vegetable oil, mixed again and served on the table.

Cooking step by step with the addition of apples

To diversify the taste of the classic "Vitamin" salad, you can add sweet and sour apple.

Would need:

  • 2 apples Antonovka or Grushovka;
  • 500 g of white cabbage;
  • 4 small carrots;
  • 3 g of salt;
  • 80 g light mayonnaise.

Cooking process.

  1. Cabbage is peeled of thick leaves and shredded smaller.
  2. Peeled apples and carrots are rubbed on a coarse grater.
  3. The components are salted, mixed by hand and seasoned with mayonnaise.
  4. Vitamin salad with an apple before serving insist 30 minutes to make it juicier and more aromatic.

Red cabbage and carrots

Red cabbage is not only a bright color, but also a huge benefit for the human body. For example, a coloring pigment, which is not found in the white one, strengthens the walls of blood vessels and improves the activity of the heart.

To make a salad you will need:

  • 500 g of red cabbage;
  • 1 large carrot;
  • 50 g of walnuts;
  • 2 g of salt;
  • 20 g of parsley;
  • 100 ml of olive oil.

Step by step recipe.

  1. Cabbage is cut as small as possible, then salted and crushed by hands for 5 minutes.
  2. Peel the carrots, coarsely rub.
  3. A handful of nuts is crushed as follows: cover with a sheet of parchment and roll out with a rolling pin.
  4. Finely chop the greens.
  5. All components are combined in a bowl and seasoned with oil.

With radish, carrots and cabbage

This piquant salad gives vigor to the body and does not reflect on the figure at all.

You will need:

  • 350 g of cabbage;
  • 1 carrot;
  • 2 radishes;
  • 10 g of sugar;
  • 3 g of salt;
  • 50 ml of olive oil.

Cooking method.

  1. Chop the cabbage, salt and knead it with your hands.
  2. Grated carrots and sugar are added.
  3. Radish is cut into thin ribbons, combined with cabbage and carrots.
  4. Salad is poured with oil and mixed.

With corn

The salad is juicy, crispy and slightly sweet. All the products in it blend perfectly.

Necessary components:

  • 300 g of red and white cabbage;
  • 400 g canned corn;
  • 2 carrots;
  • 100 g of yogurt without additives;
  • 20 g of mustard;
  • 20 ml apple cider vinegar;
  • 15 g of granulated sugar;
  • 3 g of salt;
  • 2 g black pepper;
  • 20 g of parsley leaves.

Cooking steps.

  1. Cabbage of both varieties is cut into thin strips and crushed by hand until the juice is released.
  2. Rub carrots on a medium grater.
  3. Parsley finely chopped with a knife.
  4. The ingredients are combined, corn is added without liquid.
  5. For seasoning, mustard, vinegar, sugar, pepper, salt and yogurt are combined.
  6. The dish is seasoned and insisted in the refrigerator for at least 1.5 hours before serving.

With cauliflower and carrots

A wonderful summer salad attracts with its freshness and light taste.

Grocery list:

  • 1 cauliflower;
  • 2 carrots;
  • half a lemon;
  • 60 ml of vegetable oil;
  • 15 g of parsley;
  • 2 g of salt and black ground pepper.

Stages of cooking.

  1. Cauliflower inflorescences are boiled in salted water for 3 minutes, and then cooled.
  2. Rub the carrots smaller.
  3. Parsley is chopped finely, combined with carrots, seasoned with oil and juice of half a lemon.
  4. Boiled cabbage inflorescences and pepper are added.
  5. Before serving, lettuce is insisted under the lid for at least 20 minutes.

Cabbage, Carrot and Pepper Salad

Thanks to the bright multi-colored components, the salad looks very impressive on the festive table.

In one portion of this dish contains the daily norm of vitamins necessary for a person.

Would need:

  • 1 forks of cabbage;
  • 1 red bell pepper;
  • 1 yellow pepper
  • 2 carrots;
  • 1 onion head;
  • 15 g parsley;
  • 20 g of mustard;
  • 5 g of honey;
  • 60 ml of vegetable oil;
  • 3 g of salt.

The recipe is step by step.

  1. Peppers of both colors, carrots and cabbage are chopped with straws.
  2. Finely chop the greens and onions.
  3. The ingredients are mixed, salted and watered with dressing made of oil, honey and mustard.
  4. Before serving, allow the dish to brew in the refrigerator for 1 hour.

It is interesting:red cabbage salad recipe

Vinegar Recipe

This salad goes well with meat dishes and is also suitable for a quick bite due to its ability to satisfy hunger. The recipe allows you to cook a snack, as in the dining room.

Ingredients Required:

  • 0.5 kg of white cabbage;
  • 1 medium carrot;
  • 20 g of sugar;
  • 40 ml of table vinegar;
  • 10 g of dill and parsley;
  • 4 g of salt.

The order of preparation.

  1. Cabbage is cut into small strips.
  2. Coarse carrots on a coarse grater.
  3. Knead the vegetables with your hands until the juice is released.
  4. For marinade, combine vinegar, salt and sugar and stir until the grains are completely dissolved.
  5. Pour the vegetables with vinegar dressing and let it brew for half an hour so that the dish acquires a unique flavor.

Nutritionists recommend including vitamin salads 3-4 times in a weekly diet. Thanks to this nutrition, the body will receive important elements, and many diseases will be prevented. Dishes from fresh vegetables are not subject to long-term storage, so you should prepare a new cut each time.

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