Lenten cabbage salad recipe

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Lenten SALADS – more than 30 of the best recipes!

Wednesday, March 04, 2020 19:37 + to quote book

If you like to cook not only healthy and tasty food, but also delicious food, this vegetable salad recipe is for you. By spending just 10 minutes of your time, you will get a colorful and juicy dish.

The recipe for “Monastery” salad with champignons comes to the rescue during Lent. Nourishing, tasty and simple.

An ordinary, tasty salad with crispy Chinese cabbage and the freshest cucumber. Canned corn gives the salad a pleasant sweetish taste, and lemon juice adds sourness.

A good salad from the “guests on the doorstep” series :) And we have something to amaze you with.

Making potato salad, Korean style, is a breeze. The salad has a special taste and is a good appetizer for any table. There are a minimum of ingredients, and the preparation is simple. Anyone will like this salad because the spiciness can be adjusted. Hurry up to try it!

Making this vegetable salad with mushrooms and green peas, although it takes a little more time than usual, is worth it. Potatoes and carrots for salad are not boiled, but baked in the oven, so they retain their structure and smell.

This recipe for Olivier with mushrooms and olives will be needed for vegetable eaters and eaters who observe fasting. A special day dish.

To say that this warm salad is delicious is the same as keeping silent :) It is oh-so delicious!

A hearty and easy-to-make salad of boiled potatoes with reddish onions, olives and pickles will help every housewife. The salad turns out nutritious and equally tasty both warm and chilled. The combination of products and a light dressing based on olive oil, lemon juice and mustard gives the dish a special taste. Try it!

A beautiful dish is the “Caprice” salad. This salad with Korean carrots has a lot of advantages - it’s delicious, wonderful, and quickly done.

A catchy, light and juicy beet salad with oranges is perfect for a fasting day, because the salad is prepared without mayonnaise! Due to the sweetness of the beets, the spiciness of the onions and the citrus note of the orange slices, the salad has a pleasant, balanced and rather unusual taste that is worth experiencing!

A light, juicy, crispy and low-calorie salad of Chinese cabbage and corn goes well with any meat and side dish.

Vegetable salad with spicy dressing will perfectly complement various meat and fish dishes. A spicy dressing made from hot pepper, coriander, vegetable oil and soy sauce gives the salad an excellent smell and special taste. This salad can be prepared quickly and easily.

Salad with carrots, apples and oranges is not only a colorful and bright dish, but also healthy. Juicy apple and orange, crispy carrots, raisins, nuts, honey and cinnamon - an indescribably delicious combination. Treat yourself with a boost of energy and vitamins!

A simple and tasty salad with canned mushrooms, corn, cucumber and carrots.

Delicious hearty salad with beans, mushrooms and carrots. The dish is lean.

A recipe for a hearty and catchy salad with garlic dressing that is easy to prepare. This vegetable salad without mayonnaise is perfect for a Lenten menu if you use Lenten bread to make croutons.

Salad “Amanita” is a tasty and unusual appetizer.

Roasted vegetable vinaigrette is a simple, homemade and extremely tasty dish. Pickled onions give the vegetable salad an extraordinary zest and piquancy. This version of vinaigrette can easily be used as a side dish for fish or meat.

A vegetable salad with sauerkraut, canned beans, boiled beets, potatoes and carrots will pleasantly saturate and diversify the menu in the cool season. The salad does not require dressing, as the combination of sauerkraut, sweet beets and carrots gives an appetizing sweet and sour taste and juiciness. Well, potatoes and canned beans add nutrition and satiety to the dish.

This vegetable salad with sesame is difficult to describe in one word - it is catchy, juicy, crispy, special, memorable, extremely tasty and fragrant! This vegetable salad will be a good appetizer or addition to meat dishes. For barbecue - absolutely perfect!

An ordinary vegetable salad can sparkle with new flavors thanks to fried pumpkin. This eye-catching autumn vegetable infuses the dish with subtle sweet notes that make the salad taste extremely unusual.

Usually, any housewife tries to prepare delicious salads for the festive table. The salad recipe that I offer is a lean one, because there will certainly be guests at the festive table who adore salads without mayonnaise, and they want to please everyone. “Mazurka” is a vegetable salad with olive oil dressing. The salad is quick to prepare and will save time in the hustle and bustle of the ceremony.

Lenten fresh cabbage salad regular recipe

Ordinary salads made from fresh cabbage always turn out light and juicy in taste, and are also extremely healthy. They contain a huge amount of vitamins that the body needs. Almost everyone loves ordinary salads made from cabbage and other vegetables for their ease of preparation and versatility. Vegetable salads are perfect for any occasion, be it a special occasion or an ordinary day. Almost all people watch their diet so as not to gain excess weight and eat healthy foods. This includes fresh cabbage salad. It would seem that you can come up with an ordinary cabbage salad, how to vary it? Basically, there are a lot of options. By changing the recipes once a day, you can be sure that you won’t get tired of the usual white cabbage salad.

Cabbage salad with vegetable oil

At first glance, it seems that the salad is extremely simple, but this is its main advantage. The dish can be prepared for a party with friends or as an appetizer to the main menu.

For lean cabbage salad you need:

Cabbage fork – 330 g;
Celery stalk – 230 g;
Bell pepper – 180 g;
Onion greens – 40 g;
Dill greens – 30 g;
Dark pepper, ground – 4 g;
Apple cider vinegar – 10 ml;
Vegetable oil – 60 ml;
Salt – 9 g.

The most common fresh cabbage salad:

Peel the cabbage from the top of the leaves, wash the forks, cut into medium-sized strips. Add a little salt and mash with your hands.
Peel the celery in a thin layer from the outer skin, cut it into thin sticks.
Separate the bell pepper from the seeds and stalk, cut into cubes.
Wash greens, onions and dill with cold water and chop finely.
For the sauce, mix apple cider vinegar, ground pepper, salt and oil separately.
Place all the products in a bowl with deep sides to make stirring easier, then pour the dressing over them, stir and let sit for a couple of hours in a cool place.

The most common cabbage salad

This recipe is not bad for those who suffer from intestinal tract diseases. Any of the products included in the composition has a beneficial effect on digestion. The dish is also excellent because it turns out extremely tasty. The salad has nothing unnecessary in its composition, so it can be given even to children. Children will like the sweetish taste; they will happily ask for more.

For lean cabbage salad you need:

Cabbage forks – 350 g;
Prunes – 80 g;
Fresh carrots – 230 g;
Sweet sand – 5 g;
Salt – 7 g;
Juice of half a lemon;
Olive oil – 70 ml.

Regular salad with fresh cabbage:

Chop the cabbage into strips, sprinkle with salt, sweet sand, and pour over lemon juice. Rub the chopped vegetable with spices with your hands until the mass softens. Stop marinating.
Prunes should definitely be taken without seeds so that they can be easily cut. Pour boiling water over dried fruits and leave until completely cool. Then wash again with water, dry with cardboard towels, and cut in half.
Peel the carrots, rinse under the tap, and grate on a large grater.
Add prunes and carrots to the cabbage, season with olive oil, and mix thoroughly.

Regular white cabbage salad

Salad with cabbage and corn from these products is light and refreshing and does not harm your figure. You can get enough of a small portion without gaining extra pounds. The dressing must be healthy: oil or yogurt.

Ingredients for cabbage salad with butter:

Cabbage – 330 g;
Cucumbers – 170 g;
Celery – 230 g;
Iceberg salad - 150 g;
Canned corn – 21 g;
Salt – 9 g;
Natural yogurt – 70 ml.

Lenten cabbage salad:

Prepare the cabbage for shredding, wash it and cut it. Add salt, knead with your hands to release the liquid, and leave to marinate for a while.
The freshest cucumbers can be used as both young and adult vegetables. If the extreme ones are used in food, then it is worth washing them, peeling them, and cutting them into thin bars. Young fruits can be cut together with the skin, because it is still warm and does not taste bitter.
Peel the top layer of celery and cut into small pieces.
Disassemble the iceberg into leaves with your hands, rinse each one with water, and then tear it into the smallest pieces.
Open the canned corn and drain the marinade.
Mix the prepared ingredients, add yogurt, stir.

Regular cabbage and carrot salad

This recipe allows you to prepare a light, vitamin-packed vegetable salad. The delicate taste, in which you can really distinguish notes of sour apple, sweet carrots and special, crispy cabbage, ends with a fragrant dressing. The snack is great to eat in the autumn and winter, when there are just not enough vitamins, and it’s already difficult to find something natural on the shelves.

For a regular cabbage salad you need:

Snow-white cabbage – 370 g;
Carrots – 180 g;
Fresh apples – 160 g;
Green onion – 130 g;
Lemon juice – 30 ml;
Sweet sand – 3 g;
Salt – 6 g;
Oil – 60 ml.

Regular fresh cabbage salad:

Wash the cabbage and chop into strips.
Wash the lemon under running water, cut in half, squeeze out the juice. Add salt and sugar, pour it over the cabbage, and leave to marinate.
Peel the carrots and grate them.
Apples are great reddish in color, juicy and sweet. Peel the washed fruits and grate the apple itself.
Wash the onion and chop it into thin halves of rings.
Add the prepared ingredients to the cabbage, pour in vegetable oil, and mix.

Regular coleslaw

This appetizer will be a good side dish for dinner or lunch; it is extremely light, spicy, and tastes different from almost all other cabbage salads. Despite its unusual nature, there are no unusual items in the dish; everything is extremely affordable and can be found in your refrigerator. In addition, the manufacturing process will take very little time, which is a big plus.

For regular cabbage salad you need:

Small cabbage fork – 300 g;
Fresh carrots – 190 g;
Reddish bell pepper – 230 g;
Salt – 8 g;
Sweet sand – 5 g;
Wine vinegar – 15 ml;
Turmeric – 10 g;
Dry cilantro seeds – 7 g;
Garlic clove – 1 piece;
Vegetable oil – 60 ml.

Regular salad with fresh cabbage:

Young cabbage, small in size, needs to be peeled from the top leaves, cut the peeled part into narrow strips.
The bell pepper needs to be cleaned of seeds, the stalk removed, the vegetable washed with water, and cut into cubes.
Peel the carrots from the top layer, wash, grate on a grater with large holes.
For dressing, add a small amount of wine vinegar to the vegetable oil, sprinkle with salt and sugar. Peel and chop the garlic using a press, add to the mixture. Cilantro and turmeric must be measured literally according to the indicated amount, so that there is no excess of fragrant spices. Pour them into the dressing and mix thoroughly.
Mix the ingredients with the dressing and leave in the refrigerator for about half an hour.

The usefulness of the recipes outlined is that all the vegetables included in the composition have distinctive qualities that have a beneficial effect on the functioning of the body as a whole. Ordinary salads with cabbage help improve digestion, cleanse the intestinal tract of toxins, promote weight loss, and also provide vitamins and minerals. Snacking on a vegetable snack can help you perk up and become more active.

Lenten salads

New vegetable salad “Glekhurad”

I really didn’t expect that a salad of cucumbers and tomatoes could amaze me. And yet, this salad not only amazed, it stunned. Well, it would seem like a salad that is familiar to everyone to the point of outrage, as ordinary as 100 g of small pillows. Previously, throughout the long winter, then spring and half the summer, we wished for him. Until the freshest cucumbers appear, until the tomatoes ripen. Now the freshest vegetables are on the shelves all year round and the salad, one might say, has become boring. And suddenly - INCREDIBLE. We were STUNNED by this salad. At dinner my husband and I tried it and had a lot of difficulty tearing it away when we were already scraping along the bottom of the salad bowl. There is a zest in this salad, I would even say - NUT, which gives it this indescribably special, fresh, new, extraordinary taste!

Salad “Far East”

Now, as they say, for an appetizer, I offer you the most common version of seaweed salad, and, at the same time, the most favorite one, which I make more often. My husband says about him: “Eat in bowls and lose weight!” It contains only about 70 kcal per 100 g of product and, at the same time, contains almost all the main vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , trace elements and minerals.

Potato salad “Minute Affair”

Salad of potatoes, sauerkraut and pickled cucumbers. This is a vinaigrette without beets. Prepares in minutes. You just need to boil the potatoes in advance. Salad is either a side dish or an independent dish. Not bad in any quality.

Russian cabbage, but in Korean

I looked at the prices for “Korean” salads, cabbage is the most affordable, only 250 rubles/kg.. But it’s extremely easy to prepare, “inexpensive and harsh,” so to speak! And I will tell you some tricks, they were once told to me by an old Korean woman on Sakhalin, madam.

Potato salad with Korean carrots

This unusually delicious salad, despite its simplicity, will not leave you indifferent. I assure you. It’s easy to prepare and instantly disappears from plates. Just might change the actual dinner. Affordable, filling and extremely flavorful! Dedicated to potato salad lovers!

Salad “Market”

I always bought this salad at the market, we really like it, but I couldn’t find the proportions of the goods, but “it’s not the Gods who burn the pots.” It’s been more than a year now that I haven’t gone into that department, don’t buy, but make it myself. At the same time, it tastes even better.

Salad “General”

This recipe was posted on the website in 2009 by user Olga Alekseeva under the title “General Salad” and illustrated by me as part of the “Coloring Books” campaign. A very tasty, filling salad. Not just for fasting.

Salad “Not obvious”

I turned on the TV and saw a recipe for making this salad. It would seem that there could be nothing more banal than the combination of carrots and cucumber! But the whole secret is in the unusual tenderloin and simply wonderful, wonderful, unusual and fragrant dressing! I’m sure, I’m simply convinced that everyone will absolutely love the salad!

Salad with squid and pickled onions

I have long wanted to make a salad like this, but was hesitant. Now I took the plunge, and I liked the taste so much that now it’s one of my favorite salads! Try it, I'm sure you'll like it too!

Warm salad for barbecue

Have a nice day, friends! Not long ago I flew from Gelendzhik, where I was visiting relatives with my father. They received us warmly, in a southern way. While visiting my beloved aunt, I tried this salad, which is, in fact, extremely ordinary and incredibly delicious. If you have a task to vary the table during the vegetable season, this is a good and economical option. Delicious both warm and cool. My relatives prepare such a salad for any holiday, and it constantly flies to zero. Simple+delicious+budgetary! Good formula for a vegetable snack!

Lenten salad recipes

Even with the restrictions that are imposed during Lent, Christians can allow themselves healthy and varied nutrition. To go beyond the usual dishes and goods, you just need to pay attention to recipes for various appetizers and salads that are easy to prepare and taste delicious.

As is clear, meat, milk products, and eggs are prohibited during fasting. With all this, various cereals, vegetables, mushrooms, fruits, etc. are allowed. These ingredients can be used to prepare delicious dishes.

We would like to offer you tips on preparing dishes from a wide variety of products - cereals, vegetables, legumes, etc.

Let's start with cereals.
* For example, rice mixes well with beans, tomatoes, celery, red peppers, and tomatoes.

* Barley is good with onions, mushrooms or beans and corn, vegetables and any kind of greens. It’s impossible to resist a salad of barley, radishes and chives.

* Buckwheat forms wonderful combinations with prunes and mushrooms, also zucchini and herbs, tomatoes and arugula, baked beets and mushrooms.
In addition to the classic one, sprouted greenish buckwheat is also useful, which can be combined in a salad with lean bread and herbs. Buckwheat and lentil salad with the addition of vegetable broth, onions, carrots, celery, garlic and bright seasonings is much more beautiful than ordinary lean buckwheat porridge without additives.

It's time to turn your attention to recipes that contain new ingredients for almost everyone, such as bulgur and quinoa.
* Bulgur mixes well with herbs, nuts (for example, almonds), vegetables, green beans, fruits (for example, pears). Combine bulgur, celery, pomegranates and walnuts - and you get a tasty salad for a lean table.

* Quinoa can also be used to make various snacks, including warm ones. A salad made from quinoa, herbs and sweet peppers is not bad; quinoa can also be combined with avocado and corn, with various vegetables. Another good combination is quinoa, arugula, raisins and celery.

* It is impossible to imagine a Lenten table without legumes. Hearty and appetizing salads are prepared from beans, beans, lentils, and peas. For example, you can prepare a snack with beans, spinach and mustard dressing.

Recipes for lean salads allow you to use various lean sauces and dressings, for example, vegetable oil, lemon juice, honey, vinegar, mustard and a mixture of them.

Be creative - and the Lenten table will not disappoint you and your household.

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5 Lenten recipes with young cabbage

Now it’s time for dishes made from the freshest cabbage. How juicy and crispy it is at the moment... It's time to prepare some ordinary spring salad! We bring to your attention several tried and true recipes. They will not contain meat or milk products, therefore, dear housewives, you can safely serve them on the table on fasting days.

Salad with cabbage and walnuts

fresh cabbage - 300 g
walnuts - 100 g
soy sauce - 2 tbsp. l.
olive oil - 3 tbsp. l.

Shred the cabbage and chop the walnuts quite coarsely.

Make a dressing with soy sauce and olive oil.

Season the salad and let it steep for a while.

Salad with cabbage, corn and radishes

fresh cabbage - 250 g
radishes – 250 g
canned corn - 1 can
salt - to taste
vegetable oil - 150 ml
mustard - 1 tsp.
apple vinegar - 1 tbsp. l.

Cut the radish into strips and shred the cabbage.

Drain the corn in a colander and pour the liquid into a mixing bowl (no matter what kind of tall bowl will do).

Mix vegetables and add salt.

To make lean mayonnaise, add vinegar and mustard to the corn liquid. Then start beating with a mixer at high speed, adding vegetable oil evenly. The more oil, the thicker the mayonnaise will be. Add salt to the prepared dressing and refrigerate for 1 hour to thicken.

Season the salad with this mayonnaise and serve!

Salad with cabbage and chickpeas

young cabbage - 400 g
chickpeas (raw) - 100 g
onion - 1 onion
apple vinegar - 2 tbsp. l.
vegetable oil - 4 tbsp. l.
sugar - 1 tsp.
salt - to taste
paprika - to taste
sesame - 1 tbsp. l.

Wash the chickpeas and soak in cool water for 5-6 hours, changing the water from time to time. When the peas swell, cover them with fresh water and cook over medium heat until soft (40–50 minutes). Drain in a colander and rinse with cool water.

Cut the onion into half rings and marinate in vinegar and sugar for half an hour.

Shred the cabbage and combine with chilled chickpeas and onions. Salt to taste, add sesame seeds and paprika. Season with vegetable oil.

Salad with cabbage and croutons

young cabbage - 300 g
loaf - 1 pc.
garlic - 1 clove
apple - 1 pc.
olive or corn oil - 3 tbsp. l.
salt - to taste.

Cut the crust off the loaf and cut the crumb into cubes (approximately 2 by 2 cm). Place the cubes on a baking sheet and dry in the oven at 50 degrees until lightly browned.

Peel the apple and cut into narrow strips.

Pass the garlic through a press.

Combine all ingredients, add salt to taste and season with oil.