Salads - a dish that is presented, perhaps, in every kitchen in the world. Somewhere they are made only from vegetables, somewhere
with pasta, beans and sausage, there are also quite exotic options with green mango,
blue cheese or dried anchovy fish. Among such a variety, a cabbage and carrot salad with vinegar may seem quite ordinary to you, but what other dish in the autumn or winter season can give so many useful vitamins and fiber, while being very low-calorie, easy to prepare and affordable. And if you follow the figure or even want to get rid of a couple of extra pounds, then this vegetable mix is just what you need. Replace them with the usual second, or if you can’t completely refuse a serving of meat for lunch, then with chopped or stewed chicken, do not use boiled potatoes or rice as a side dish, but the salad offered above. Thus, you will reduce the calorie content of your diet, and its usefulness, on the contrary, will increase. After all, it is in the cold season that it is so important to maintain excellent immunity.
Salad "cabbage with carrots": a recipe with vinegar, apple and other ingredients
This dish is very simple to prepare, because its ingredients are most often found in the refrigerator of any housewife, and adults and children will enjoy the pleasant crunchy taste. Just keep in mind that vinegar in all the proposed versions of the recipe means either a natural apple, or a balsamic or wine variety, but by no means an essence. You can also add lemon juice to the dressing, it will turn out even tastier. For several servings of this “vitamin bomb” you will need:
- half a kilogram of white cabbage;
- 300 g of fresh, crispy carrots;
- for dressing: oil, olive or vegetable, about a tablespoon of apple cider vinegar and garlic to taste.
Finely chop the cabbage, lightly salt and remember with your hands that it gives
juice. Carrots can be grated on a coarse grater. Combine the vegetables with each other and pour dressing with vinegar, lemon juice and squeezed garlic (optional). Mix everything well and leave to stand for a quarter of an hour. Cabbage and carrot salad with vinegar can be slightly diversified by adding one grated acidic apple, finely chopped red pepper. Fresh cucumber will also go well with the main ingredients. A quick tip: if you cook this dish as part of your diet for weight loss, you can skip the oil, and dressing with lemon juice, herbs and balsamic vinegar will make the vegetables tasty without adding fat. You can calculate how many calories in this case the salad will contain: cabbage, carrots, vinegar in the quantities indicated in the recipe in total contain 257 kcal, and not per 100 g, but almost per kilogram of the finished salad (a pound of cabbage plus three hundred grams of carrots). Be sure to take note of this dish if you are going to lose weight. The combination of taste, benefits and price is simply unbelievable.
Provence: cabbage and carrot salad with vinegar
This is a rather interesting recipe, where the vegetables we already mentioned are offered as main ingredients. That's just the time for cooking it will take a little longer: firstly, for the dish you need to make a marinade, and secondly, let the salad brew for at least 12 hours. But why not give it a try? Take:
- 2 kilograms of white cabbage;
- 3 medium-sized carrots;
- for the marinade - 2 cups of water, 1 teaspoon of salt and 0.5 tsp. sugar, as well as 0.5 cups of vegetable oil, 8 tablespoons of natural apple cider vinegar.
Finely chop the cabbage, salt and mix by hand, grate the carrots on a coarse grater. For the marinade, combine in a saucepan 2 cups of water, salt, sugar, butter and vinegar, put on the stove and bring to a boil. Then pour the resulting liquid into vegetables and leave them to stand at room temperature for 12 hours. After that, our salad of cabbage and carrots with vinegar, which has the beautiful name "Provence", must be put in a jar and put in the refrigerator, where it can be stored for 10 days. Remember that each portion of it is a whole storeroom of vitamins, so do not neglect these simple and affordable vegetables in the cold winter.