Fresh cabbage pepper onion salad. Cabbage salad with bell pepper

Salad with cabbage and bell pepper is one of the most common "culinary" combinations. And this is quite reasonable, cabbage and pepper can be found fresh all year round in modern supermarkets. Each of these ingredients is famous for its supply of useful substances, and their “meeting” in interesting salads allows the body to experience a feast of useful vitamins and microelements. If you send fresh tomatoes or cucumbers to the company with these vegetables, the dish will turn out to be inexpressibly useful. They are also recommended for those who like to monitor the lightness and beauty of their body.

Cabbage salad with bell pepper. Food preparation

If everything is more or less clear with bell pepper, you can choose different colors, which will allow you to play on the decoration of the salad, then with cabbage the assortment will be richer. Today, the variety of cabbage on store shelves is so great that even the most biased taster will be able to prepare the salad of his dreams. Salads with cabbage and bell peppers are seasoned with vegetable or olive oils. If the cabbage leaves are a little tough, then you can add a spoonful of vinegar to the dish.

Salad recipes with cabbage and bell pepper

Recipe 1. Salad with cabbage, peppers and tomatoes

Going on a diet and sticking to proper nutrition does not mean spending a lot of time in the kitchen in order to find the very dish that will be not only healthy, but also tasty. In addition, for some reason, many are sure that healthy salads are not always tasty and satisfying. This is wrong.

Required Ingredients:

300 g - Beijing cabbage;

1 pinch of sugar, salt and pepper;

3 pcs. - tomatoes;

1 st. l. - lemon juice.

2 pcs. - bell pepper;

3 art. l. - rast. oil;

1 bunch dill and parsley.

Cooking method:

When preparing salads with Beijing cabbage, many, having reached the bottom of the product, cut it off and do not use it. But the lower parts of the lettuce leaves are also juicy and healthy, which give the dish a share of piquancy and crunchiness. So, Beijing cabbage is cut into strips, tomatoes into medium pieces, do not chop them too finely. Bulgarian pepper, take yellow and green, cut into strips. We put the vegetables in a salad bowl. Separately, mix the oil with spices and lemon juice, season the salad with the resulting consistency. It remains to send the chopped greens to the vegetables and mix.

Recipe 2. Salad with bell pepper and white cabbage

Almost all cabbage and bell pepper salads are prepared according to the same type - the vegetables are cut, the sauce is prepared separately, with which the components included in the salad are seasoned.

Required Ingredients:

350 g - cabbage;

1 tsp - lemon juice;

1 PC. - tomato;

3 pcs. - bell pepper;

1 tsp - hot chili sauce;

1 tsp - sweet mustard;

1 pinch of salt and black pepper;

1 PC. - onion;

A bunch of greens;

4 tbsp. l. - rast. oil.

Cooking method:

First of all, let's deal with the sauce, since in this case it is he who determines the taste of the whole salad. So, put the mustard in a deep plate with vegetable oil, followed by chili sauce, salt and black pepper. Lightly beat the sauce with a whisk, then add lemon juice and mix the sauce actively again.

Let's get to the vegetables. The cabbage is finely chopped. We will need three bell peppers, so they should be of different colors. Pepper is cut into three plates, each of which is then chopped into strips. Cut the juicy onion into half rings, mix with cabbage. The tomato is used for garnishing, so cut it into quarters. Season cabbage with pepper sauce, garnish with tomatoes and herbs.

Recipe 3. Salad "Freshness" from cabbage and bell pepper

In the summer, when fresh vegetables are at their most nutritious, it is essential to prepare tasty and interesting stocks every day to allow the body to enjoy and enrich itself for the winter period. Delight yourself with healthy salads with an unforgettable taste every day.

Required Ingredients:

500 g - cabbage;

2 pcs. - cucumbers;

1 bunch of fresh onions;

3 pcs. - Bulgarian. pepper;

5 st. l. - rast. oil.

Cooking method:

We cut the cabbage. Then we season it with spices, you can take the usual arsenal for everyone - salt with black pepper, sprinkle lightly chopped cabbage with vinegar, crush and leave for 20 minutes. In the meantime, let's take care of cucumbers and peppers, cut these vegetables into strips. Fresh onion finely chopped. The specified time has passed, we combine all the ingredients and season with oil. This salad is distinguished not only by its lightness and taste, but also by its beautiful bright appearance.

Cabbage salad with bell pepper - secrets and tips from the best chefs

Despite the fact that you can find fresh cabbage at any time of the year, even in winter, in this case it is better to use fresh Beijing cabbage, many people prefer to use homemade preparations and cook sauerkraut salads with bell peppers. This is also quite an interesting and rich combination. True, such dishes are best prepared for family feasts. Cabbage with pepper creates a multivitamin combination that replenishes a week's supply of vitamins necessary for the full functioning of the body. As a result, no colds, but lightness of spirit and good health.

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How to cook pickled cabbage with bell pepper

The classic proportion that most people like: put on 1 kg of cabbage 1 medium carrot, 1 medium red bell pepper and 3-4 medium garlic cloves. We love a little more extra vegetables and never give up on garlic. You can vary the proportions widely according to the preferences of your family.

• Cooking time - 30 minutes + up to 8 hours.
• Calories per 100 grams - no more than 120.

We need:

• Cabbage - 1.5 kg
• Carrots - 200-250 g
• Bulgarian pepper - 200-250 g
• Garlic - 6-7 medium cloves

For marinade:

• Water - 500 ml (2 cups)
• Salt - 1 tbsp. spoon with slide
• Sugar - 100 g
• Vegetable oil - 100 ml
• Vinegar, 9% - 100 ml
• Spices to taste. Usually 1-2 pcs. cloves, black and allspice peas (3-4 each), bay leaf (1 medium).

Quick cooking starts with preparing vegetables - up to 30 minutes.

Shred or cut the cabbage. Please note that the salad will stand under oppression. You can try not the thinnest if you are a fan of tangible cabbage strips.

The beauty will be marinated under oppression, so there is no need to salt it and / or crush it until abundant juice appears. Slightly pressed, constantly fluffing, and moved on to carrots.

Carrots are peeled and chopped in a convenient way. Having tried different options, we recommend not to be too lazy to cut into strips. Grater Berner always helps us out. With a small amount of vegetables, you can overpower the sliced ​​\u200b\u200band with a knife. You need medium-length straws so that the finished salad pleases just like the best restaurant samples.

bell pepper it is better to take red. A compromise is possible - with the addition of another color. It is bad to use only green. It's not sweet enough. Cut as you like. We have been fans of stripes for a long time, but once we tried a small version - a cube of about 1 cm. Now we cannot choose what is tastier in the finished dish. Take your pick, you can't go wrong with both.

• Good news! All winter long, you can use frozen sweet peppers in your salad. In our frosts, he took root because of 3 recipes. One of them is this instant pickled cabbage.

Add all the vegetables to the mashed cabbage and mix well with your hands. At this stage, there is no need to grind!

Taste Secrets!

When you get comfortable with the classic recipe, you can add a choice of apple, cranberries or grapes.

We prepare the marinade, pour the salad and put it under oppression.

We put water on the stove, add sugar and salt, pour in the oil and wait for it to boil. Let simmer for 2-3 minutes. Add spices and vinegar, mix, turn off the heat and leave under cover so that the vinegar does not evaporate.

• Feel free to taste the marinade and adjust the sugar and vinegar to your liking. The proportions of the recipe are not dogma, this cabbage is still stored in the refrigerator.

In a convenient saucepan, tamp the vegetable mixture and Pour hot marinade over. On top of a plate, slightly smaller than the diameter of the pan. It will provide a snug fit when installing oppression. It can be a 3 liter jar of water.

Our goal is to leave the cabbage under the yoke at room temperature for 6-8 hours. Then send the finished salad to the refrigerator - before serving.

The finished dish is stored closed, for a long time - up to 3 weeks in the refrigerator.

Are there varieties of cabbage that are particularly good for pickling?

Yes, I have. They are easy to choose. We need large heads of cabbage, weighing from 3 kg per 1 piece. The shape of the fork is flattened on both sides. The leaves are light green, ideally almost white. Shredded cuts from such cabbage ferment perfectly, marinate and hold the texture well in any processing.

Poorly pickled young, very old and round-headed cabbages.

What spices can be added to the marinade?

The theme is inexhaustible, as are the sets of spices from different countries. We haven't tried all the possible combinations yet, but we checked one set: it works great! You will get unreal appetizing new salad with Indian mood. We add all the spices together with vinegar to boiled water and stir the solution well.

Cabbage salad with bell peppers for the winter is both a simple preparation, a quick snack, and a way to cope with the harvest of white cabbage without fermenting it beyond measure. In fact, not everyone likes sauerkraut, mainly because of its sour taste. Some people can't stand the smell of it. As for the use of this vegetable fresh, I will say one thing: you need to be careful. Fresh white cabbage, juicy and appetizing, contains substances that can cause flatulence (bloating and flatulence) and indigestion.

All these shortcomings are completely devoid of cabbage salad with sweet peppers. You can diversify it by adding carrots, onions, fresh herbs. Depending on the needs of the family, it is not forbidden to leave part of the salad in jars closed with a nylon lid, put it in the refrigerator and use it as a replacement for ordinary fresh vegetable salads. And the rest - roll up for the winter.

Cabbage salad with instant bell pepper

Ingredients:

• 1 small fork of cabbage weighing 900-1000 grams;
• 2 small carrots;
• 2 large bell peppers;
• 2 cloves of garlic;
• 2 tablespoons of sugar;
• 80 ml of vegetable oil;
• 50 ml of vinegar;
• 50 ml of drinking water.

Cooking:

On a large cutting board, shred the washed white cabbage as thinly as possible. Peel the carrots, grate. Lightly knead it with your hands along with cabbage slices. Remove the seeds from the bell pepper, and cut the pepper into thin strips. Stir in cabbage and carrots. Add salt and sugar, mix again using a wooden spoon. Apply gentle pressure as you stir to release the juices from the vegetables. Add minced garlic cloves before jarring.

Wash the jars and sterilize them in a quick way, for example in a microwave oven. Place the salad in the prepared bowls. Heat water in a ladle, add vinegar and vegetable oil. Pour the cabbage in jars with boiling marinade and close with clean lids. After 5-6 hours, the salad will be ready to eat.

Cabbage salad with bell pepper for the winter in jars without sterilization

Ingredients:

• 5 kg of fresh white cabbage;
• 1 kg of carrots;
• 1 kg of onions;
• 1 kg of sweet pepper;
• 500 ml of table vinegar;
• 4 tablespoons of salt;
• 1 glass of vegetable oil;
• 345 grams of granulated sugar;
• peppercorns to taste.

Cooking:

Finely chop the cabbage, peeled from the upper covering leaves. Remove the husk from the onion, cut it into thin half rings. Grate the peeled carrots on a coarse grater, chop the sweet pepper into strips as thin as possible. Mix all the vegetables in a deep enameled bowl. Add vinegar, vegetable oil, salt and sugar, and peppercorns. Arrange the salad in sterile jars, tamping with a wooden mortar to extract the juice. Close with clean nylon lids. put in the cellar. The salad will be ready to eat in a few days.

Cabbage salad with bell pepper and vinegar

In this version of the salad, I do not add carrots, only onions and sweet peppers. To make the workpiece beautiful in jars, I put peppers of different colors - red, yellow, green.

Ingredients:

• cabbage forks weighing about a kilogram;
• 3 large bell peppers of different colors;
• 1 large onion;
• 3 tablespoons of sugar;
• 1 tablespoon of salt without a slide;
• 100 ml of vegetable oil;
• 50 ml of vinegar;
• bay leaf and peppercorns, if desired.

Cooking:

Mix finely chopped vegetables in an enamel bowl. Add salt, sugar, peppercorns. Stir again and leave for 15-20 minutes. At this time, process clean jars with steam or in a microwave oven. Mix vegetable oil with vinegar. Put 2-3 small bay leaves in each jar, tightly fill the containers with chopped vegetables and pour in oil and vinegar. Cover the jars with lids and place them in a pot of hot water for sterilization (on a stand or a cloth folded in four). The processing time for half-liter jars is 15-20 minutes, for liter jars - 25-30. Roll up the banks after processing.

Cabbage salad with marinated bell pepper

Ingredients:

• forks of cabbage weighing up to a kilogram;
• 1 large carrot;
• 1 large bell pepper;
• 1 large onion;
• 100 grams of sugar;
• 1 teaspoon of salt with a slide;
• juice of one lemon;
• 50 ml of drinking water;
• 100 ml of vegetable oil;
• greens for serving.

Cooking:

Lemon juice marinade can be replaced with apple cider vinegar in an amount of 150 ml. Please note: neither lemon nor apple cider vinegar are reliable preservatives, so this salad is not for the winter. Put it in a jar and cover with a nylon lid, try to eat it within a week, keep it in the refrigerator.

The salad is prepared as follows: finely chop the washed vegetables, peeled of everything superfluous (grate the carrots), put them in sterile jars, tamp tightly. Heat the water to a boil, pour in the oil, lemon juice, salt and sugar. Stir until dissolved, pour boiling marinade over vegetables, cover with a nylon lid and leave for a day. When serving, add chopped fresh herbs.

Cabbage salad with bell peppers and carrots with vinegar

This is exactly the preparation for the winter, the only caveat is that the cabbage turns sour.

Ingredients:

• 1 kg of white cabbage;
• 2 sweet peppers;
• 2 large carrots;
• 120 grams of sugar;
• 2 teaspoons of salt;
• half a glass of vinegar;
• half a glass of drinking water;
• 1 glass of vegetable oil;
• allspice peas.

Cooking:

Wash the cabbage and finely chop with a special knife. Add peeled carrots, grated on a coarse grater. Bulgarian pepper cut into small strips, mix with vegetables. Add salt, sugar, peppercorns. Mix everything properly. Put in sterile jars and tamp until juice appears. Heat water to a boil, add vinegar and oil. Pour jars with hot marinade, cover with lids, but do not roll up. Put for sterilization in a large pot of hot water (half-liter jars for 15 minutes, liter for 25). Roll up after processing.

Cabbage salad with spicy bell pepper

It is very similar to the previous version of the salad, with the difference that hot chili peppers, cut into pieces along with seeds, are added along with peppercorns.

Ingredients:

• 1 kg of white cabbage;
• 2 large bell peppers;
• 1 pod of hot chili pepper;
• 2 large juicy carrots;
• 100 grams of sugar;
• one and a half teaspoons of salt;
• a glass of drinking water;
• a third of a glass of vinegar;
• 100 ml vegetable oil.

Cooking:

Wash the cabbage, finely chop, mix with grated carrots and chopped bell peppers. Wash the chili and cut into pieces. Add salt, sugar, hot pepper to vegetables, mix well. Steam clean jars and put the salad in them, tamping it well. Heat water to a boil, pour in vinegar and vegetable oil, pour jars of vegetables with boiling marinade. Cover them with lids and place them in a pot of hot water. Sterilization time at a low boil of water is 15-20 minutes for cans with a capacity of half a liter and 30 minutes for liter ones.

We have been passionate about the colorful combination since childhood. You will definitely fall in love with the duet of the white vegetable queen and. Choose a pet from the best samples that we have described step by step with a photo.

And don't miss the comments! Our readers also shared their hits.

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Vitamin classic with carrots

Salad well deserves the title "Vitamin with a twist." It is excellent in autumn and winter. Sweet pepper is needed quite a bit, it gives a juicy spring note and enlivens the usual combination of vegetables. And the Korean principle with hot oil allows vegetables to quickly get enough of the aroma of paprika.

• Cooking time - 20 minutes + 1 hour of infusion in the refrigerator.
• Calorie content for 1 serving - no more than 200 kcal.

For 6 servings we need:

• White cabbage - 500 g
• Bulgarian pepper (red) - ½ large fruit
• Carrot - 1 pc. large (150-200 g)
• Parsley greens (finely chopped) - 2 tbsp. spoons
• Garlic - 2-3 medium cloves
• Sugar - ½ teaspoon
• Salt - 1 teaspoon

For refueling:

• Sweet red paprika - 1 heaping teaspoon
• Water - 2 teaspoons
• Vinegar, 9% - 1 teaspoon
• Vegetable oil - 80 ml

Prepare simply!

We chop the cabbage. Sprinkle with sugar and salt, fluff up a little and crush so that the juice stands out.

Three carrots on a coarse grater. Finely chop the garlic with a knife. Fresh can be replaced with 1 teaspoon of granulated garlic powder. We cut the parsley to taste.

We combine the vegetables in a bowl, where we pour the sauce of paprika, water and vinegar. Do not add oil!

The final touch: heat the oil on the stove and hot (!) water the salad. Mix quickly.

Cover with a lid and let the slices brew - 1 hour in the refrigerator.

Lots of classic recipe ideas

After it is infused, you can add whatever your heart desires to the salad.

• I harvest sunflower seeds.
• Walnuts (chopped randomly with a knife).
• Cauliflower (finely chopped, then it tastes like young pine nuts).
• Slices of tomatoes (peel and cut into small cubes).
• Sweet apple (do not be lazy to cut into short strips).
• I harvest berries, incl. frozen. We love blueberries or black currants.
• Pomegranate seeds or sesame seeds.
• Dark raisins or pieces of other dried fruits.
• Canned corn or red beans.

Juicy and healthy with broccoli and herbs

Perhaps the most healing sample of our favorites. . Scientifically proven: 100 grams of raw broccoli a day - and you are insured against many misfortunes. This keeps the salad light. The preparation is fast and the calorie content is low. An unusual sauce with three accents will also please.

• Cooking time - 20 minutes + 15 minutes to infuse
• Calorie content for 1 serving - no more than 160 kcal.

For 6 large servings we need:

• Cabbage - 500 g
• Sweet pepper (large red or orange) - 1 pc. or 2 halves of each color
• Broccoli - 1 small head
• Green onions (chopped) - ½ cup

For sauce:

• Juice of 1 lemon
• Vegetable oil - 1 tbsp. spoon (olive is better)
• Light mayonnaise - 1 tbsp. spoon
• Sour cream (15-20%) - 1 tbsp. spoon
• Sugar - 1 teaspoon
• Salt - ½ teaspoon
• Dill (finely chopped) - 2 tbsp. heaped spoons
• Parsley (finely chopped) - 2 generous pinches
• Garlic granules (if you like) - ½ teaspoon

Photo cooking.

Shred cabbage in your favorite thickness. You can crush the sliced ​​\u200b\u200bwith a pinch of salt. Cut sweet pepper into short strips. Let's add greenery to the red color: finely chop the onion arrows. If you don't like onions, substitute parsley, cilantro, or a stalk of celery. Check out how great the contrasting colors look in the photo below!

Let's get broccoli. How to choose . It will be a beautiful green color. Cut off the upper part of the inflorescences, finely cut. If you do not know where to attach the stalks, peel them from the harsh outer skin and finely chop or rub on a grater. They also go well with a salad.

The sauce is basic but unique. Healthy products with a touch of mayonnaise and a lot of greens. Mix all liquid and bulk components. Finely chop the dill and parsley and add to the oily white mash.

Pour in the vegetable slices, mix and 15 minutes of patience while the salad is in the refrigerator. Voila! Flying ensemble on the table.

Hearty and savory with red cabbage and chicken

Don't pass by! - we are ready to say this to everyone who has not yet appreciated the beauty of red cabbage. An excellent alternative or colleague for white cabbage,.

The salad is again simple, but the budget composition includes a satisfying protein component - chicken meat. The zest is given by the Asian sauce. Feel free to implement the recipe with ginger and honey. It will not only improve health, but also very tasty.

• Cooking time - 25 minutes + 50 minutes to prep the meat
• Calorie content for 1 serving - no more than 280 kcal.

For 8 servings we need:

• White cabbage - 500 g
• Red cabbage - 300 g
• Boiled chicken meat (breast or ham) - 300 g
• Bulgarian pepper (red) - 1 pc. large size
• Green onions - 5-6 arrows

Not necessary:

• Nuts (walnuts or almonds) - 30-60 g

For sauce:

• Oil (preferably extra virgin olive oil) - ¾ cup
• Apple cider vinegar - ¼ cup
• Lemon juice - from ½ medium fruit
• Honey - ¼ cup
• Ginger (dried powder) - ¾ teaspoon
• Salt - 2-2.5 tsp
• Garlic granules - ½ teaspoon (if you like)
• Red paprika - optional, to taste

Slicing cabbage, greens and onions as in previous recipes. If desired, you can fluff the cabbage with salt, but you don’t need to crush it much (!). Chop nuts to taste.

We prepare the sauce as usual: mix the liquids, add loose flavors and shake with a fork until a homogeneous suspension.

Now we will explain two nuances that relate to chicken and pepper.

How delicious to boil chicken meat?

Any part of boiled chicken can be juicy, if you follow the correct algorithm.

1. We put fresh meat in hot salted water.
2. Cook under a lid over medium heat.
3. The breast and legs will be ready in half an hour.
4. Leave to cool in the broth.

The secret to chopping meat: don't cut, and disassemble into fibers. The pieces should not be very long (2-3 cm) and not too thin - about 0.5 cm.

Bulgarian pepper for this recipe is cut into small squares up to 1 cm. So it looks more beautiful in a salad, does not compete for the main role and is easily perceived next to meat pieces.

We combine all the components, pour the sauce, mix.

The final secret touch is to give the salad brew with the sauce for at least 1 hour in the refrigerator.

With cucumber, celery stalk and awesome sauce

A logical solution for our latitudes, where cabbage slices with cucumber and dill are so loved. Cooking won't be difficult. Shred the cabbage as usual. Cut the pepper into strips and add the cucumber circles in a spectacular striped cleaning.

This funny appearance attracts kids to the salad and surprises even brutal men. Not much trouble! It will only take piller (peeler). We remove the peel from the cucumber every other time - alternating with areas where we do not touch the skin. When we cut the cucumber into rings, its outer rim will be colorful.

• Cooking time - 25 minutes
• Calorie content for 1 serving - no more than 170 kcal.

For 6 servings we need:

• Cabbage - 300 g
• Cucumber - 2 pcs. medium size
• Bulgarian pepper - 1 pc.
• You can take half / third of different colors
• Celery stalk - 1 pc.
• Green onion, parsley, dill, cilantro

For refueling:

• Salt and black pepper
• Lemon juice or vinegar
• Vegetable oil

Laconic video - in our selection with photos. You will quickly appreciate the simple process. And enjoy the results with gusto! The fourth cabbage salad with bell pepper is not only very tasty, but also very elegant.

We hope this selection has opened up new horizons for you. Not a single exotic product, but so many options! Go ahead, share your ideas and come back to tell us which one you liked the most.

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Cabbage salad with bell pepper first pleases the gourmet with a bright appearance. If you use peppers of different colors, then the dish is filled with different color shades.

Also, such a salad is good for the body, because it contains a large amount of vitamins. Cabbage is a unique product that includes almost all known beneficial trace elements. One of them is a rare vitamin U. It is unique in that it has a positive effect on patients with stomach ulcers.

Peppers also bring a lot of useful things to the dish. Vitamin C will help fight respiratory and viral diseases, cheer up and improve immunity.

The advantages of this recipe are that it can be prepared quickly, with a minimum number of ingredients it makes a great salad dish, and several new products can make it even tastier.

With a properly prepared marinade, the salad changes beyond recognition. This dish is often found in Korean cuisine.

How to cook cabbage salad with bell pepper - 15 varieties

Easy to prepare, inexpensive and very tasty salad. It is suitable even for those who are on a diet, suffer from allergies or have serious digestive problems.

Ingredients:

• White cabbage - 2 kg
• Carrot - 2 pcs
• Onion - 1 pc.
• Bulgarian pepper - 2 pcs
• Salt - 1 tbsp
• Sugar - 5 tbsp
• Vinegar - 4 tbsp
• Vegetable oil - 6 tbsp

Cooking:

Cabbage should not be chopped too finely. Cut the onion and pepper into half rings, and grate the carrots on a coarse grater.

In a large container, mix vegetables, salt, add sugar, oil and vinegar. Mix everything thoroughly.

Pour into a jar or bowl. Salad can be eaten immediately or put in the refrigerator and wait 5 - 10 days. Then it will pickle and become even tastier.

For this dish, you should purchase not early, but medium-term cabbage.

Like many other dishes, this salad benefits from culinary nuances. Sesame will give originality, and the salad will be perceived in a completely different way.

Ingredients:

• Cabbage - 1/2 piece
• Onion - 1 pc.
• Carrot - 1 piece
• Bulgarian pepper - 1 pc.
• Sesame - 1 handful
• Vegetable oil - 2 tbsp
• Vinegar - 1 tbsp

Cooking:

Cut all vegetables into strips. Salt and season with oil. Add vinegar and sesame seeds.

Vitamin salad will give a summer mood to the dining table. "Nothing extra" - such a motto fits this recipe perfectly.

Ingredients:

• Cabbage - 1/2 head
• Cucumber - 2 pcs
• Bulgarian pepper - 1 pc.
• Celery - 1 pc.
• Olive oil - 1 tbsp
• Honey - 1 tsp
• Vinegar - 1 tbsp
• Salt pepper
• Greenery

Cooking:

The cooking process is simple and straightforward:

You need to chop the cabbage;

Cut pepper into strips;

Grind cucumber rings;

Grind celery;

Stir, add salt and pepper;

Make a dressing of olive oil, vinegar and honey, pour it over the salad;

Grind the herbs, add it to the dish.

Vinegar can be replaced with lemon juice.

The combination of vegetables and fruits is familiar to cooking. A good example of this is salad. Thanks to the orange, the dish becomes more juicy, unusual and bright.

Ingredients:

• Onion - 1 pc.
• Cabbage - 1/2 piece
• Bulgarian pepper - 1 pc.
• Orange - 1 pc.
• Vinegar - 1 tbsp
• Olive oil - 1 tbsp

Cooking:

Chop the cabbage, cut the onion and pepper into half rings. Peel the orange from the peel and film, disassemble into slices.

Mix the ingredients, pour in the oil and vinegar.

An orange can be crushed a little so that it gives juice.

This recipe will allow you to cook a delicious preparation for the winter. The salad can also be eaten immediately once the ingredients have marinated.

Ingredients:

• Cabbage - 1 kg
• Bulgarian pepper - 300 g
• Carrot - 250 g
• Allspice - 5 pcs
• Bay leaf - 2 - 3 pieces
• Apple cider vinegar - 200 ml
• Salt - 3 tablespoons
• Sugar - 200 g
• Vegetable oil - 60 ml

Cooking:

Chop the cabbage, grate the carrots, and cut the pepper into half rings. Salt the mass, mix.

Make a marinade: combine 250 ml of water, salt, sugar, bay leaf, allspice, vinegar and oil. The water must be boiling.

Put the salad in a jar. Pour the hot marinade into a jar and cover with a plate with a load on top.

Marinate 5 - 6 days. Drain off the marinade.

In order for the cabbage to fit tightly into the jar, you need to use a rolling pin.

Of all the preservation of cabbage, this recipe is one of the most sought after and delicious. All thanks to the fact that the salad turns out as if it had just been cut.

Ingredients:

• Onion - 1 pc.
• Carrot - 1 piece
• Cabbage - 1/2 piece
• Bulgarian pepper - 2 pcs
• Bay leaf - 2 pcs
• Peppercorns - 3 pcs
• Salt - 2 tbsp
• Vinegar - 2 tbsp
• Vegetable oil - 2 tbsp

Cooking:

Cut vegetables. Salt the salad. Prepare banks. Lay a salad in them so that there is no free space.

Make the marinade: mix hot water, vinegar, oil, salt and pepper. Mix well and pour over the salad. Close the lid and put in a warm, draft-free place.

Another quick and easy salad recipe. Also, it is not inferior in vitamin composition to the classic recipe.

Ingredients:

• Cabbage -0.5 kg
• Beets - 200 g
• Onion - 1 pc.
• Bulgarian pepper - 2 pcs
• Garlic - 1 clove
• Salt - 1/2 tbsp
• Sugar - 2 - 3 tbsp
• Vinegar 4% - 2 tbsp
• Vegetable oil - 50 ml

Cooking:

You can cut all the ingredients as you wish. Usually, the cabbage is finely chopped, the beets are rubbed on a coarse grater, the pepper is cut into strips, and the onion is finely chopped.

Dress the salad with oil, vinegar, add salt, sugar and garlic, pre-chopped.

After all the ingredients are combined in a bowl, the salad should be left in the refrigerator for half an hour.

After the beets are crushed, it is imperative to drain the resulting juice.

Daikon is another product that is full of useful vitamins. It will make the salad even more useful.

Ingredients:

• Daikon - 1 piece
• Cabbage - 1/2 piece
• Bulgarian pepper - 1 pc.
• Carrot - 1 piece
• Vegetable oil - 1 tbsp

Cooking:

Grate daikon and carrots on a coarse grater. Chop the cabbage, and cut the pepper into cubes or half rings.

Salt and season with vegetable oil.

The original recipe for a hearty dish, because in addition to vegetables, there is also chicken in the composition.

Ingredients:

• Chicken fillet - 300 g
• Onion - 2 pcs
• Bulgarian pepper - 2 pcs
• Chinese cabbage - 1/2 head
• Greenery
• Sour cream - 2 tbsp
• Mustard - 1 tbsp
• Garlic - 1 clove

Cooking:

Pepper should be cut into strips, onion - half rings, cabbage - finely chopped.

The chicken should be cut into medium cubes. Season with sour cream, add mustard, garlic (chopped with a press) and herbs (finely chopped).

The composition of this salad may seem too simple, but this does not affect the taste of the dish. It can even be put on the festive table.

Ingredients:

• Tomatoes - 3 pcs
• Bulgarian pepper - 1 pc.
• Greenery
• Vegetable oil - 1 tbsp
• Mayonnaise - 1 tbsp

Cooking:

Cut the tomato into slices, pepper into strips, cabbage should be cut into small pieces. Season with oil and mayonnaise in a ratio of 50/50.

The apple will add juiciness to the salad. You can pre-peel it or leave it in its original form (then more new color accents will be added to the salad).

Ingredients:

• Cabbage - 300 g
• Bulgarian pepper - 1 pc.
• Apple - 1 pc.
• Vegetable oil

Cooking:

Cut all the products in random order and season with oil. For a more pronounced taste, you can add a pinch of sugar.

There are not many salads in which seaweed would be "at ease". But this is just such an option.

Ingredients:

• Seaweed - 100 g
• White cabbage - 1/3 piece
• Olives - 1 can
• Bulgarian pepper - 1 pc.
• Vegetable oil - 1 tbsp

Cooking:

If the seaweed is too long, it should be cut. Chop fresh cabbage and pepper.

Drain the liquid from the olives, pour them over the cabbage. Mix and fill with oil. You can salt a little.

Beijing cabbage can be a great alternative to white cabbage. It is slightly softer, so this variation of the recipe should be chosen if there are difficulties with chewing.

Ingredients:

• Chinese cabbage - 1/2 piece
• Bulgarian pepper - 1 pc.
• Mayonnaise - 1 tbsp

Cooking:

Chop the Beijing cabbage, cut the pepper into half rings. Mix and season with mayonnaise.

If desired, you can add greens or onions.

Thanks to boiled pork, the salad comes out more satisfying, with a pleasant smoked aroma and taste.

Ingredients:

• Boiled pork - 200 g
• Cabbage - 1/2 piece
• Bulgarian pepper - 1 pc.
• Carrot - 1 piece
• Mayonnaise - 1 tbsp

Cooking:

The bacon needs to be cut into pieces. Grate the carrots, chop the cabbage, and cut the pepper into cubes.

Mix and season with a small amount of mayonnaise.

Red cabbage differs in taste from white cabbage, so the salad will take on a new taste. It also has a visually appealing and appetizing appearance.

Ingredients:

• Red cabbage - 1/2 piece
• Chicken - 300 g
• Bulgarian pepper - 1 pc.
• Canned corn - 1/2 can
• Onion - 1 pc.
• Mayonnaise - 300 g

Cooking:

Cut the chicken into cubes, chop the cabbage, cut the pepper into half rings.

Combine vegetables and meat with corn and onions. Fill with mayonnaise.

Cabbage and bell pepper salad has many advantages: ease of preparation, minimum time and money spent on buying products, ideal vitamin composition and amazing taste.