Cabbage salad like in the cafeteria (very tasty recipe with vinegar)

Now I would like to share a recipe for a juicy and crispy salad that both children and adults love. It was previously prepared in Russian canteens. I got the recipe from my grandmother because she was a catering worker.

The most important rule is to take cabbage that is juicy and crispy. It is important that there are no greenish leaves, and that they do not taste bitter, then a luxurious result is guaranteed for you.

This dish is suitable for Lent and will also serve as a good addition to meat and fish dishes, to any porridges and side dishes, as well as radish and wild garlic salad.

What else can you add to coleslaw to vary its taste? Add peas, corn, cheese, sausage, tomatoes, cucumbers, all kinds of greens, and crackers. What can I fill it with? My dressing is traditional, but you can use sour cream, yogurt, and mayonnaise.

Salad of fresh cabbage and carrots with vinegar: a very tasty recipe just like in the canteen

At the moment, I will share a recipe that has been tested over the years and time, I specially made it with a photo, so that anyone can cook it and enjoy the taste. I’ll write everything out carefully and step by step, and I think there won’t be any difficulties.

I cook it often, but recently, I wanted to share it with you, because there is no such recipe on the blog yet.

Required products:

Cabbage - 500 gr
Carrots (medium) - 1 piece
Sugar - 1 tablespoon
Salt - 0.5 teaspoon
Vinegar 9% - 1.5 tablespoon
Vegetable oil - 2 tablespoons

1. Remove the top leaves from a fork of cabbage, cut it in half, and you can crumble it. You can chop it with a sharp knife or using a shredder. As you can see in the photo, my vegetables are snow-white, juicy, not greenish. The leaves are sweetish, not bitter. It is from these vegetables that you will get a “bombshell” salad.

2. Mix into a bowl and grate the carrots, rubbing on a large grater blade. I use orange carrots without the stem inside. It tastes sweet and juicy.

3. Add salt and mix with your hands, pressing lightly so that the vegetables begin to release juice. Leave it for 3 minutes.

4. Then I add sugar, it will make the snack taste sweet and sour. This recipe has everything in moderation. The taste is amazing, balanced.

But you can always add, remove or add to your own taste.

5. I distribute the sugar not at one point, but over the entire surface, and then pour in 9% table vinegar. In a traditional cabbage salad recipe, table salad is used. You can experiment and change it with apple or wine.

6. Mix everything well and leave for 5 minutes so that the sugar dissolves. You can mix with a spoon or with clean hands. After 5-6 minutes, stir again and add vegetable oil.

At this point, you can taste it and add salt or sugar if necessary. I don’t put any spices, it’s redundant, it’s as simple as before, the way grandma used to cook!

7. Mix everything again and you can serve. Regarding oil, you can take refined or fragrant homemade vegetable oil. I use fried food from time to time. Also, I would like to show you how much juice there is, this is normal, because all vegetables are juicy.

It needs to brew, and according to the rules, we put it in the refrigerator for a couple of hours, but we eat it right away. By the way, I would like to say that the next day it tastes even better.

8. Serve with meat, fish, porridge, potatoes, or anything else. It’s very cool to prepare it for fasting days; it’s suitable for people watching their weight and nutrition.

I boiled eggs and poured a salad, why not dinner? In winter, when there are no new vegetables, this is a real lifesaver.

How to prepare a vitamin salad from cabbage and carrots like in a cafeteria

So, if you don’t understand how to create cabbage salad like in the canteen of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) , then I suggest using my favorite recipe. I always cook for 1 kg. cabbage, because everyone in our family loves it, both children and adults. When producing for 1 kg, all other products should also be doubled.

It is prepared from white cabbage, seasoned with salt, sugar, oil and vinegar. Knead it with your hands, so it comes out delicious. But I don’t knead it very much, because if I overdo it, it might become soft.

You can put bell pepper, apple or fresh cucumber. I don't, as you can see.

I store it in a tray in the refrigerator. You can do it in a bowl, but be sure to cover it with film so that it does not become saturated with foreign odors and does not become airy.

It can be stored for several days; we didn’t try to store it any longer because it gets eaten right away. The taste is juicy, crispy, sweet and sour.

The whole point is that it will infuse, marinate, and become saturated with flavors. I recommend putting it in the refrigerator for a couple of hours and then serving. I decorated it with a sprig of greenery, but they don’t put greenery in it. You can sprinkle with dill or parsley to suit your taste. You can also sprinkle with sesame seeds.

I shared the recipe with you, and what you add to it is up to you to decide. Eat deliciously! Bon appetit!

Elena

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One comment:

You have prepared a good salad, but the main thing is that it contains vitamins and is easy to prepare. I love such frisky options. That’s why I’m bookmarking the freshest cabbage fork.

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Fresh cabbage salad with vinegar like in a cafeteria

Cabbage salad like in the cafeteria

Hot mashed potatoes with a cutlet and cabbage salad are a taste that is familiar to almost everyone from their youth. This is how they fed people in Russian canteens. Times have changed, but fresh cabbage salad with vinegar, as in the cafeteria, has remained the same. It is still sold in almost all catering establishments, always under the usual name “fresh cabbage salad”; in some canteens it can be found under the name “vitamin cabbage salad”. Of course, this salad can be prepared both in winter and in summer, and the taste remains virtually constant. Cabbage, unlike cucumbers and tomatoes, can be perfectly stored all winter, despite the fact that it is harvested in July-October. Preparing the salad is simpler than usual; the main thing is to use all the ingredients in suitable proportions, which have been tested for years. The vegetables turn out juicy and crispy at the same time. The recipe uses white cabbage; the taste will be completely different from Peking cabbage or young white cabbage.

Ingredients:

White cabbage - 500 g;
Carrots - 100 g;
Sugar - 1 tbsp;
Vinegar 9% - 1.5 tbsp;
Unflavored vegetable oil - 3 tbsp;
Salt - ½ tsp.

Cafe salad recipe

1. Select a container for the salad that is deep and roomy. Grate the carrots on a large grater and place them in a bowl.

2. Finely chop the cabbage.

3. Add salt, sugar and lightly squeeze the cabbage 3-4 times.

4. Add vinegar and vegetable oil, mix the salad. Lightly compact.

5. Cover with cling film and place in the refrigerator for half an hour.

Fresh cabbage salad with vinegar, just like in a cafeteria, is ready! You can serve it with any second course with a side dish, or you can eat it just like that if you are on a diet. Bon appetit!

Top tips for making fresh cabbage salad just like in a cafeteria:

The cabbage must be chopped thinly. For convenience, you can use a special grater.
The proportions of vinegar, salt, sugar and vegetable oil are very important in the recipe. Keep in mind that the salad will taste better when it sits in the refrigerator for a short time; the vegetables should be lightly marinated and release their juice. If the finished dish does not have enough ingredients for the marinade, add them.
The salad can be prepared annually, but it tastes best in the middle of autumn with a new harvest of cabbage.
A little trick: if the vinegar turns out to be more sour than you would like, add more sugar. And vice versa: if the dish is very sweet, add acid in the form of vinegar 9%.
We use sunflower oil for dressing, but you can use both refined and aromatic oil - whatever you like. In Russian canteens they served salad with aromatic oil, since there was no other option. Nowadays the dish is prepared with butter without aroma; this does not really affect the taste.
Chopped vegetables do not need to be squeezed very hard, otherwise all the juice will come out of the cabbage and it will not be as juicy and crispy.
If you are preparing vegetable tenderloins in the summer or at the beginning of the season, you can add sliced cucumbers; this is also done in some canteens.

Vitamin cabbage salad is a year-round delight from new vegetables. And lovers of simple and quick cabbage recipes will definitely love lazy cabbage rolls in the oven. Save the recipe and cook with pleasure!

Cabbage salad with vinegar - a selection of the best recipes. Preparing cabbage salad with vinegar correctly.

Cabbage salad with vinegar - general principles of production

As you know, we are what we eat. This proverb is figurative, because if you love candy, this does not mean that you are a sweet candy or, for example, a bun, if you adore flour. But people who eat natural foods, vegetables and fruits are much healthier than other people who prefer fast food and repeatedly processed foods.

Add vegetables and fruits to your diet once a day. Cook soups and borscht, make vegetable side dishes, but even better - eat them raw and unheated. Only the freshest vegetables and fruits, they store all vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . For example, salads with cabbage and vinegar are very useful.

Cabbage salad with vinegar - preparing goods and utensils

Cabbage is available to us all year round and it should be noted that it is not at all inexpensive. In the spring, eat young cabbage - it is simply a storehouse of nutrients and minerals. Before planting, the cabbage must be thoroughly washed under running water and the top leaves removed. In a salad, cabbage will be tastier the smaller and thinner it is chopped. Another secret to a tasty salad with cabbage and vinegar is to add salt to the shredded cabbage and press it with your palms, then let it sit in a separate dish. This will make the cabbage the most juicy and tasty in the salad.

It is best to use not ordinary vinegar, but apple or balsamic vinegar. This vinegar is very useful, it will speed up metabolic processes, and is involved in the breakdown of fat cells, increasing the elasticity and overall tone of the skin.

What kind of dishes should be used to serve cabbage salads with vinegar? It is better to stir the salad in a deep bowl, but it is better to serve it on flat, wide plates. Also, before making the salad, prepare for your own convenience several bowls or bowls for individual ingredients.

Recipes for cabbage salads with vinegar:

Recipe 1: Cabbage Salad with Vinegar

This salad, despite its ease of preparation, is a super source of vitamins for your body, and at the same time will improve the functioning of the gastrointestinal tract. If your goal is to lose excess weight and generally improve the functioning of the digestive mechanism, then eat this salad once a day, as a side dish or as a main dish. The only rule is to limit the consumption of vegetables and fruits in the evening, because they take a long time to digest, and replace dinner with a serving of cottage cheese or a glass of kefir.

Required ingredients:

Carrots 2-3 pieces
White cabbage 300 gr
Vinegar ½ tablespoon
Olive oil 1 tablespoon
Soy sauce
Fresh parsley

Manufacturing method:

Rinse the carrots, peel them and grate them on a small or medium grater.

Shred the cabbage thinly and finely, chop the parsley.

Mix all ingredients. Season the salad with vinegar, oil and soy sauce instead of salt.

Recipe 2: Oriental cabbage salad with vinegar

Do you understand how they eat salads with vegetables in the East? There is only one secret - adding a pinch of spices to the dish. Spices open the soul of a dish, transforming it beyond recognition. Prepare cabbage salad with oriental vinegar. Impeccable assistants in the development of oriental dishes are cumin, coriander, cardamom, and cinnamon. Add these spices and create a tiny fragrant miracle in your own kitchen.

Required ingredients:

Carrots 2-3 pieces
Fresh white cabbage 400 gr
Garlic 3 cloves
Suluguni cheese 150 gr
Fresh parsley
Caraway
Cardamom
Olive oil
Apple vinegar 12 tablespoons
Salt or soy sauce

Recipe 3: Cabbage Salad with Vinegar and Ham

An ordinary vegetable salad can be transformed into a main and satisfying dish by adding a meat ingredient to it. Cabbage mixes amazingly with chicken, low-fat sausage or ham. Usually meat salads are prepared with potatoes and eggs, but try an unusual culinary recipe that is easy to make. Prepare yourself and your own homemade salad with cabbage and vinegar and ham. Such a salad will be tasty seasoned not with classic sour cream or mayonnaise, but with oil and vinegar.

Required ingredients:

Carrots 2-3 pieces
Low-fat ham 200 gr
Peking cabbage 200 gr
Walnut 100 gr
Olive oil for dressing
Balsamic vinegar
Salt

Manufacturing method:

The carrots need to be thoroughly washed, and it is best to rub them with an iron brush to clean the root crop from the soil, then cut off the tails and grate them on a large grater.

Chop the Chinese cabbage with a knife.

Cut the ham into long strips.

Chop the walnuts, but not very finely, so it’s best to use a knife.

Mix the ingredients, season with oil and vinegar, and add salt before serving.

Recipe 4: Cabbage and vinegar salad with fresh mushrooms

In Russian cooking, the introduction of new mushrooms is not accepted, although this is in vain - the freshest mushrooms have a pleasant taste and, unlike heat-treated mushrooms, retain all their properties and characteristics. Mushrooms contain a huge amount of protein, little vegetable fat and virtually no carbohydrates, which can affect weight. Champignons are especially delicious when fresh, but be careful when purchasing – you only need the freshest mushrooms!

Required ingredients:

Carrots 2-3 pieces
White cabbage 300 gr
Champignon mushrooms 200 gr
Walnut or almond 100 g
Olive oil for dressing
Apple vinegar
Salt

Manufacturing method:

The carrots must be washed, cut off the tails and grated on a medium grater.

Chop the cabbage coarsely.

Cut the mushrooms into thin slices. Before buying mushrooms, make sure that under the cap it is white and not black - evidence of the freshness of the champignon.

Chop the nuts with a knife, but not very finely.

Mix all the ingredients, season the salad with vinegar and oil and serve!

Recipe 5: Cabbage Salad with Vinegar and Fresh Beets

In Russian cooking, it is customary to boil beetroot before cooking, and we are accustomed to dishes specifically containing boiled beets. “Mistress”, vinaigrette, beetroot sauce... Is there at least one dish where the freshest beets are used? The salad “for weight loss” with raw beets is very popular, but it is not recommended to get carried away with it, “so as not to lose too much weight.” In fact, this salad is extremely helpful in removing toxins, and you can eat it any day.

In addition, boiled beets cannot even come close to the beneficial qualities of raw beets.

Required ingredients:

Fresh carrots 1-2 pieces
Beets 1 piece
White cabbage 300 gr
Walnut 50 gr
Vinegar ½ tablespoon
Olive oil 1 tablespoon
Soy sauce
Fresh parsley

Manufacturing method:

Carrots and beet need to be washed and rubbed from the ground with an iron brush, grate on a large grater.

Shred the cabbage thinly and chop the parsley with a knife.

Grind the walnuts using a blender or knife.

Mix ingredients and season with oil and vinegar.

Cabbage salad with vinegar - secrets and useful tips from the best chefs

Garnish the salad with cabbage and vinegar with chopped herbs and nuts before serving.

Most recipes for cabbage salads with vinegar require the addition of carrots in the recipe. It is clear that carrots can be easily absorbed by the body only in combination with any vegetable or animal fat, so constantly season your salads with oil. Ideally, use olive oil or unrefined sunflower oil. Nuts are also vegetable fats; add them to salads.

The nuts will add more piquancy to the salad if they are previously heated in a frying pan. Do not use oils; stir the nuts constantly so that they do not burn.

Balsamic vinegar has been consumed for centuries. Previously, it was intensively used in medicine as an anti-inflammatory agent. Dress your salads with balsamic vinegar; this will make them not only healthier, but also tastier.

Cabbage salad with vinegar: 4 recipe options

Special cabbage with vinegar will be a beautiful addition to any formal table or an ordinary dinner with the family. This is not only a very tasty, but also a light snack, for the production of which the most common set of goods is used. If you wish, you can prepare wonderful cabbage with vinegar and garlic for the winter to spice up your home dinner or treat unexpected guests.

Cabbage with garlic and vinegar: recipes

Compound:

Bay leaf – 3-4 pcs.
9% vinegar – 2 tbsp. l.
Vegetable oil – 225-250 g
Salt – 1.75-2 tbsp. l.
Sugar – 130-150 g
Water – about 1 liter
Reddish pepper – 1 tsp.
Garlic – 3-4 cloves
Carrots – 1-2 pcs.
Cabbage – about 3 kg

Manufacturing:

First, we take the cabbage and remove all the top leaves, because we won’t need them, and later we cut it into squares.
Wash and peel the carrots well, chop them (you can cut the carrots in any shape, it all depends on personal preference).
In a deep bowl, mix carrots and cabbage, add reddish pepper, garlic (chopped in advance using a press), add bay leaf.
Mix everything well and transfer the resulting vegetable mass into a clean jar.
Now we begin to prepare the brine, with the help of which the finished cabbage will be crispy and very tasty.

Pickled cabbage with garlic, vinegar and beets

If you liked the previous recipe, but you want to vary it a little, then it’s worth considering the next option for making pickled cabbage with garlic, vinegar and beets.

Compound:

Garlic – approximately 1 head
9% vinegar – 90-100 g
Bay leaf – 2-3 pcs.
Sunflower oil – 90-110 g
Salt – 1.25-1.5 tbsp. l.
Sugar – 90-100 g
Water – about 500 g
Beets – 1-1.5 pcs.
Carrots – 2-3 pcs.
Cabbage – 1.25-1.5 kg

Manufacturing:

First, we take the cabbage and peel off all the top leaves, because we will no longer need them.
Cut the cooked cabbage into squares.
Wash the carrots, peel them, then chop them on a large grater (carrots cut into strips will do).
We take the beets and carefully wash them, after which we peel them and cut them into strips just like carrots.
In a deep bowl, mix the cooked vegetables and move them into the pan, add the garlic crushed through a press.
Now we begin to create the marinade - mix water, salt, sugar, bay leaf, and vegetable oil separately.
Place the mixture on the stove and bring to a boil, then pour the purchased brine over the cabbage and cover the saucepan with the vegetables with a lid.
Leave the vegetables for exactly one day.
After the specified time, the most delicious pickled cabbage with garlic, vinegar and beets is completely ready.
If you like spicy snacks, then during preparation add a little chili pepper to the marinade, which will give the cabbage an extra piquancy.

Swift cabbage with vinegar: 4 recipe options

You can prepare savory cabbage with vinegar using several common recipes.

Compound:

Sugar – 0.5 tbsp. l.
9% vinegar – 1 tbsp. l.
Vegetable oil – 90-100 g
Garlic – 2-3 cloves
Carrots – 2-3 pcs.
Large salt - 0.5 tbsp. l.
White cabbage – 1 kg

Manufacturing:

First, take the cabbage, remove all the top leaves, and cut it into strips.
Wash the carrots well, peel them and chop them using a large grater.
Peel the garlic and pass it through a press.
Place all the cooked vegetables in a fairly deep saucepan (you can use a bowl if you wish).
Make a brine in a separate container - dissolve salt and sugar in water, add vegetable oil, and at the very end add vinegar. Mix all ingredients well.
Place the ladle with brine on the stove and bring it to a boil.
Once the marinade boils, remove from heat and pour in the vegetable mixture.
We cover the cabbage with a lid (if you placed it in a bowl, you can cover it with a larger plate by turning it upside down), and place pressure on top.
Leave the cabbage in a warm place for about 6 hours.
After the specified time, the salted cabbage is completely ready and can be served.

Compound:

Salt – 1.5-2 tbsp. l.
Sugar – 0.75-1 tbsp. l.
Vegetable oil – 1/3 tbsp. l.
9% vinegar – 90-100 g
Beets – 2 pcs.
Cabbage - about 2 kg.
Carrots – 2-3 pcs.

Manufacturing:

First, we prepare the cabbage - chop it into narrow strips (if you wish, you can chop it with a blender, but not very finely).
Beets and carrots are washed, peeled, and then chopped on a grater (large).
We transfer all the vegetables into a deep saucepan and carefully knead them with our hands until the juice begins to stand out.
Now we are making the marinade - in a separate ladle, mix vinegar, sugar, vegetable oil, and salt. Place the mixture on the stove and leave until it boils.
Pour the prepared brine over all the vegetables, cover the top with a plate and place a weight on it.
After about 5 hours, the appetizer will be completely ready and can be served.

Compound:

Peppercorns – 2-3 pcs.
Bay leaf – 2 pcs.
Sugar – 1 tbsp. l.
Large salt - 2 tbsp. l.
Vegetable oil – 1 tbsp. l.
Vinegar – 1 tbsp. l.
Carrots – 500 g
Beetroot – 500 g
Cabbage – 1 fork (about 1-1.5 kg)

Manufacturing:

We take the cabbage and cut it into 8 approximately equal parts, remove the core, because we will no longer need it.
Grind the washed and peeled carrots and beets on a grater (large).
We transfer all the vegetables into a saucepan, and in the meantime we begin to prepare the marinade.
In a separate ladle, mix vinegar, vegetable oil, coarse salt, and sugar, add peppercorns and bay leaves.
As soon as the brine boils, remove it from the stove and pour it into a saucepan with vegetables.
Leave the cabbage under pressure for about 8 hours.
After the specified time, the appetizer is completely ready, and you can serve it to the table.

Compound:

Cabbage - about 3 kg.
Large salt - 2-2.5 tbsp. l.
Vinegar essence – 2-2.5 tbsp. l.
Dark peppercorns - several pieces.
Reddish ground pepper – 1 tsp.
Garlic – 1 head
Carrots – 500 g

Manufacturing:

First, chop the cabbage.
Grind the carrots on a large grater and pass the garlic through a press.
Mix carrots with peppers and garlic
We make the brine - pour ordinary water (1 tbsp) into a ladle and dissolve salt, sugar, and vinegar essence in it. Place the mixture on the stove and leave until it boils.
Place cabbage and a mixture of carrots, peppers and garlic in a deep saucepan.
Pour the prepared brine and place pressure on top of the cabbage.
In this case, if you don’t make enough brine and it doesn’t cover the cabbage, don’t worry, because it will release a lot of juice after a couple of hours.
This appetizer must be infused throughout the day.
The finished salad can be stored in the refrigerator for quite a long period of time, divided into separate jars.

Cabbage with vinegar and oil: recipe

Cabbage prepared according to the following recipe turns out to be very tasty and tender:

Compound:

Garlic – 1-2 cloves
Sugar – ½ tsp.
Small salt - ½ tsp.
Apple vinegar – about 20 g
Vegetable oil – 110-120 g
Onions – 1-1.5 pcs.
Carrots – 250-300 g
Fresh cabbage – 650-750g

Manufacturing:

At first we are carried away by preparing the cabbage - we remove all the top leaves, since we no longer need them. Then finely chop the cabbage (you can use a blender, but do not chop the cabbage very finely).
Peel the onion and cut into thin half rings.
Wash, peel and grate (large) carrots.
Place the carrots, cabbage, and onions into a separate bowl and mix all the ingredients well.
Now we’re making a dressing for the salad - mix vinegar, vegetable oil, crushed garlic (it’s best to put it through a press), add salt and sugar. Mix all ingredients thoroughly.
Pour the prepared dressing over the vegetables and mix everything again.
Leave the cabbage for about 20 minutes so that it has time to marinate.
After the specified time, the cabbage salad with vinegar and vegetable oil is completely ready and can be served.

There are a huge number of options for cabbage salad with vinegar! You can choose a winter recipe that is prepared using hot brine, or quick-pickled vegetables. The last ones will be ready within 4-6 hours. Cabbage salad will unsurpassably diversify your daily table, and it will also be an excellent appetizer for a formal menu.

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