Cabbage salad with cabbage - 274 cooking recipes

When people talk about cabbage salad, the first thing that comes to mind is white cabbage. It is from this that Russian housewives prepare a million and one pieces of preparations for the winter. And what they couldn’t wrap up is used for other dishes. But fresh cabbage salad is no less tasty than salted or pickled. Moreover, it is healthy, light and suitable for all dietary restrictions.

In modern realities, cabbage salad is not only white cabbage, but also: broccoli, cauliflower, Brussels sprouts, red, Chinese, lettuce. Collard greens are more loved for their tenderness and mild flavor. The thinner the cutting into strips, the more delicious the resulting salad turns out. Cabbage, consisting of inflorescences, must be cooked until tender (in water or steamed) before adding to a dish. Although sometimes it is also put in raw form, especially by adherents of a raw food diet.

White or red cabbage, if it is no longer young and moderately tough, it is recommended to lightly crush it with your hands after shredding, sprinkling it with salt. This way it will take up less space in the salad bowl and will have a softer structure. The young one does not need such treatment. On the contrary, it looks more beautiful if it retains its shape. Especially in combination with other white and green vegetables: peppers, celery, onions, radishes.

As for cabbage inflorescences: large ones need to be disassembled into small ones, but this can be done after cooking. For example, cauliflower. Then you can cut it into pieces of the desired size.

If you have a Korean grater at home, it is good for organizing a salad consisting of cabbage and carrots. The result is thin, long straws that look very nice together. And many people like the classic combination of their tastes.

Fried or stewed cabbage is also added to this dish. It is especially good in warm salads. It is interesting to cut kale in the form of cubes, diamonds, and wide plates.