Salad with cabbage and tomatoes
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Preparation time: less than 15 minutes
RECIPE PREPARATION Salad with cabbage and tomatoes:
Wash all vegetables well. Cut the cabbage into strips and place in a bowl, then add sliced green onions and thinly sliced tomatoes on top. Sprinkle with finely chopped dill and dressing.
3. Cabbage salad in red and white
- a medium-sized white cabbage, chopped
- 2 medium carrots, peeled and grated
- two tablespoons of diced red onions
- a cup of light mayonnaise
How to prepare
In a large bowl, combine cabbage, carrots, bell peppers and onions. In a small bowl, combine the rest of the ingredients, then add the obtained dressing over the vegetables. Cover the cabbage salad with foil and leave to cool for an hour before serving.
8 unique cabbage salad recipes
Coleslaw it is one of the most popular dishes, quick and easy to prepare and consists mainly of chopped cabbage, to which dill, a dressing of mayonnaise or vinegar and spices are added. Various variations of this salad include other vegetables - carrots, onions, peppers or fruits - apples or pineapples, for example.
Coleslaw it is generally eaten with a main course - fried or grilled chicken and a side dish, such as french fries or baked potatoes. Also, this salad can be used as an ingredient in sandwiches, the best known of this kind being the Reuben Sandwich, of American origin.
As a curiosity, the cabbage salad in Sweden is prepared with vinegar and oil and is served with pizza, and in Italy the salad is added slices of ham and julienned peppers and is called "capricciosa salad".
Here are 8 of the most interesting cabbage salad recipes with which you will impress your guests, but also with which you can enjoy any day of the week, being very easy to prepare.
Coleslaw salad - recipe for cabbage salad with creamy dressing
Coleslaw salad - recipe for cabbage salad with creamy dressing. How to make coleslaw or slaw salad with white, red cabbage and carrot? What dressing room does coleslaw have? Cabbage recipes. Salad recipes.
A coleslaw salad is very easy to prepare. It is a salad of raw vegetables made of white cabbage to which can be added red cabbage, raw carrots, celery root, onion, etc. There is no original coleslaw recipe! Each area or family prepares it according to their own taste.
This coleslaw salad is very popular in the United States because it is very versatile and can be served with many dishes, especially grilled - BBQ, grill but also with roasted roasts in the oven or pan. The name of this salad comes from the Dutch "koolsla”Which even means cabbage salad. Coleslaw pronounces "Low neck" (with emphasis on the first syllable). The Americans call it "slaw."
The simplest version is prepared only from finely chopped white cabbage and seasoned with a simple vinaigrette with vinegar and oil - that is exactly like our cabbage salad - see the recipe here.
It is not wrong if we make coleslaw salad with a mixture of white and red cabbage and if we add other elements: fried bacon, carrots, bell peppers, pineapple, ripened cheeses, pickles, onions or herbs. (source: Wiki). Equally permissive is the choice of dressing: from mayonnaise or mayonnaise mix with Greek yogurt to lighter, healthier versions that are made only with yogurt or whipped milk or even with the simple vinaigrette I mentioned above. The dressing is seasoned with salt and pepper but also supports (according to taste): lemon juice, plain or aromatic vinegar, Worcestershire sauce, spicy Tabasco sauces, etc.
Okay, I admit that a coleslaw salad with mayonnaise is very good, but it's not bad with a low-calorie dressing either. I chose to make a mayonnaise mix with yogurt and, in addition to white cabbage, I put red cabbage, carrots and green onions. Something very tasty and fragrant came out!
I give you the quantities for 6 servings of coleslaw salad.
Wash the meat well, cut it into pieces. In the pan in which we want to cook the cabbage, put oil (the amount of oil varies, depending on the amount of meat). Let the meat fry and after it has browned well, add a cup of water and reduce the intensity of the fire. After the water decreases, add another cup of water.
While the meat is frying, clean the cabbage (after cutting the back of each cabbage head, remove the first leaves), then cut into quarters, chop. Put it in a larger container in which it is kneaded well with fine salt (for two medium-sized cabbage heads I put a single teaspoon full of fine salt).
Knead the cabbage over the meat. Cut the tomatoes into slices and place them over the cabbage. Mix well. Both cabbage and tomatoes leave the juice, but it is good to add another cup or two of water (depending on how juicy the tomatoes are). If the tomatoes are not too ripe, add a teaspoon of tomato paste.
I do not recommend using canned tomatoes. The taste will be different. It is important to use fresh tomatoes.
From the moment I put the tomatoes, the cabbage is left to boil on medium heat for about 45 minutes. Stir for a maximum of 10 minutes.
It is ready when the meat is cut into strips or can be easily cut with a fork.
Serve hot, with polenta and a glass of brandy.
Fennel salad with oranges
Fennel salad with oranges: a tasty and healthy salad, contains few calories, is rich in fiber, vitamins and is very easy to make.
A perfect recipe to be made by those who fast, but it can certainly be made at any other time of the year. You can serve this salad as a side dish, along with various dishes or simple, as a dish in itself. I recommend you take a look at the fennel au gratin recipe, another tasty way to prepare fennel.
On Gina Bradea's blog you can find other fasting food recipes, at least as simple and tasty as this one. Here are just a few salad recipe ideas that you can prepare in the post:
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