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Boiled cabbage salad. Boiled cabbage salad with vegetable oil recipe

Vegetable caviar

Beetroot and eggplant caviar

3 beets, 2 eggplants, 2 tbsp. chopped parsley, 4 cloves of garlic, 4 tablespoons. vegetable oil, 1 tbsp. lemon juice, salt to taste.

Bake, peel and chop the eggplants. Finely grate raw beets, add

prepared eggplant, garlic, salt, citric acid, vegetable oil and mix thoroughly. Put the caviar in a dish, shape it into a bar, and sprinkle with chopped parsley.

Squash caviar

For cooking 1 kg squash caviar: courgettes 500 g, red tomatoes 300 g, onions 200 g.

Cut the zucchini into circles and fry in oil, then finely chop. Fry the onions and tomatoes separately. Stir the fried vegetables thoroughly, add salt and hot pepper to taste.

Pepper and eggplant caviar

Sweet peppers 320 g, eggplants 2 pcs., Tomatoes 4 pcs., Vegetable oil 2 tablespoons, garlic 4-8 cloves, salt, black pepper to taste.

Pepper pods and eggplants are baked. After cooling, they are cut in half lengthwise, the skin is removed, and the seeds are removed from the pepper. The tomatoes are scalded and peeled. All vegetables are chopped, mixed, vegetable oil, ground black pepper are added, heated for 2-3 minutes at low heat and cooled. Garlic, ground with salt, is added to the chilled caviar. Serves 4.

Beetroot caviar

600 g beets, 2 onions, 1/2 tbsp. ready-to-drink vinegar, 4 tablespoons vegetable oil, 2 tbsp. sugar, on the tip of a knife thinly ground cinnamon and cloves, salt and black pepper to taste, dill or parsley, green lettuce.

Bake beets in the oven or boil without peeling. Dip the finished beets in cold water, peel, chop finely, fry in vegetable oil, add finely chopped fried onions, season with vinegar, salt, sugar, ground black pepper, cinnamon and cloves, finely chopped dill or parsley, mix. Cover the dish with green salad leaves, put in a slide beetroot caviar, garnish with a sprig of parsley. Serve as cold appetizer.

Beetroot caviar with garlic

700 g beets, 3 carrots, 1/2 tablespoon vegetable oil, 3 tbsp. tomato puree, 1 head of onion, salt, sugar and black pepper to taste, 3 cloves of garlic, a bunch of dill and parsley.

Raw beets and carrots, peel, rinse, and grate. Place in a deep skillet or casserole with a cast iron bottom, add oil and simmer until soft, covered over medium heat, stirring occasionally. Add fried onions with tomato, season with salt, sugar and pepper. Serve as a cold appetizer sprinkled with chopped garlic and finely chopped dill or parsley.

Beetroot caviar with mushrooms

600 g beets, 40 g dried mushrooms, 2 onions, 4 tbsp. vegetable oil, salt, ground black pepper, table vinegar taste.

Boil the beets until tender, put them briefly in cold water, peel them, chop finely, fry in vegetable oil. Dried mushrooms boil, rinse, chop, fry in vegetable oil. Onion chop very finely, fry until golden brown in oil. Combine beets, mushrooms, onions, season to taste with salt, pepper, vinegar, mix. Put in a slide in a salad bowl, decorate with an onion flower.

Garlic caviar

Crush a head of garlic with salt, add half a glass of kernels walnut and crush again; Soak a slice of white bread in water, squeeze, mix with garlic and nuts. Beat the resulting mass with a wooden spoon until mashed potatoes are formed, gradually adding 3-4 tbsp. vegetable oil. Add lemon juice or vinegar. Put on a plate, smooth with a knife, garnish with olives.

Pepper and green tomato caviar

Semi hot peppers 500 g, green tomatoes 500 g, onions 1 pc., Garlic 3-4 cloves, parsley 20-30 g, vegetable oil 3.5 tablespoons, 3% vinegar and salt to taste, fresh tomatoes 1 -2 pcs.

Pepper pods are baked, peeled, cored and seeds removed, and rubbed. Green tomatoes are washed, baked and rubbed. Mix the mashed peppers and tomatoes, add chopped onion and garlic, chopped with salt, finely chopped parsley, vegetable oil and vinegar. Mix everything well. The prepared caviar is spread in a slide in a salad bowl and decorated with tomato slices.

Onion caviar

For 650 g of caviar: 900 g onions, 4 tablespoons of tomato puree, 5 tablespoons of vegetable oil, 100 g of 3% vinegar, 1 partial tablespoon sugar, black pepper and salt to taste , garlic 2-3 cloves.

Finely chop the onion and sauté in oil. Tomato puree is added and sautéing is continued for another 10-12 minutes. After that, vinegar, sugar, salt, pepper are added, everything is mixed and heated on low heat for 5-7 minutes. The caviar is cooled. When serving, onion caviar is seasoned with crushed garlic.

Eggplant caviar with apples

1 kg eggplant, 200 g apples, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. vinegar, 2 onions, 1 tbsp. sugar, salt and pepper to taste.

Bake the eggplants in the oven until tender. Peel, fry the pulp in vegetable oil and cool. Finely chop and sauté half of the onion norm, and grate the rest of the onion on a coarse grater. Mix fried and cooled eggplants with browned and raw onions and chop everything up finely. Add fresh, peeled and finely grated apples, mix well. Season with sugar, salt, ground pepper, vinegar and vegetable oil.

Squash caviar

Patissons 1.2 kg, onions 3-4 pcs., Tomato puree 4 tablespoons, vegetable oil 2.5 tablespoons, 3% vinegar 1 tsp, salt, black pepper taste.

Sliced ​​squash slices are baked in the oven until tender, cooled and chopped in a meat grinder. Chopped onions, adding tomato puree, sauté until tender, then mix with chopped squash and, stirring, stew until the mass thickens, at the end add vinegar, salt, pepper, warm up and cool slightly.

Onion caviar

300 g of onions, 30 g of sweet peppers, 80 g of carrots, 60 g of white bread, 60 g of tomato puree, 60 g of vegetable oil, 20 ml of vinegar, herbs, salt.

Onion, Bell pepper chop finely, grate carrots. Fry onions and peppers, add carrots, tomato puree, grated bread and stew until tender. At the end of stewing, the caviar is seasoned with salt and vinegar. The caviar is cooled, decorated with herbs.

Vegetable caviar in a village style

Pumpkin 500 g, carrots 3-4 pcs., Onions 1 pc., Vegetable oil 5 tablespoons, tomatoes 2 pcs. (each weighing 60-80 g), garlic 2-3 cloves, black ground pepper to taste.

Onions are chopped and fried, tomatoes are cut into thin slices, pumpkin and carrots are chopped on a grater with large holes. Carrots, tomatoes are placed in sautéed onions and stewed until tender. Then put the pumpkin, fried in vegetable oil, and stew for another 3-5 minutes. After stewing, the mass is passed through a meat grinder, seasoned with pepper, salt, chopped garlic and cooled.

Rhubarb caviar with zucchini and eggplant

Rhubarb 300 g, zucchini 300 g, eggplant 3-4 pcs., Onions 1-2 pcs., Tomato puree 1.5 tablespoons, vegetable oil 2 tablespoons, salt, black pepper to taste.

Rhubarb stalks are cut into 3-4 cm pieces and baked in the oven until tender. The zucchini are peeled, cut across, take out some of the pulp with seeds and baked in the oven. Eggplants are also baked and peeled. Finely chop the onion, lightly fry with oil, then put the tomato puree and continue frying. Zucchini, eggplant, rhubarb are passed through a meat grinder, fried onions, oil, salt, pepper are added and mixed. It is recommended to store ready-made caviar only in the refrigerator.

Caviar from bread and garlic

200 g wheat bread, 3 medium heads of garlic, 20 medium walnuts, 30 g of vegetable oil, 15 g of lemon juice or table vinegar.

Grate garlic with salt, add chopped walnut kernels and grind again. Squeeze slices of wheat bread soaked in water and mix with the garlic-nut mass. Beat the resulting mass with a wooden spoon, gradually adding vegetable oil, until mashed, season lemon sauce... Put the caviar in a salad bowl, smooth with a knife.

Pepper dishes

Pepper stuffed with eggplant

500 g sweet pepper, 1 eggplant, garlic, salt to taste, 3 tbsp. vegetable oil, vinegar, parsley, 1 tomato.

Bake sweet pepper pods, peel, carefully remove seeds. Bake the eggplants, peel the skin, crush well, adding a few cloves of garlic, salt to taste, vegetable oil and a little vinegar. Fill the pepper with the resulting mixture, put on a plate. Drizzle with vegetable oil on top and sprinkle with finely chopped parsley, garnish with circles of red tomatoes.

Pepper with garlic

500 g pepper, 3 tablespoons vegetable oil, salt, 2-3 cloves of garlic.

Pepper with garlic

500 g pepper, 3 tablespoons vegetable oil for frying, salt, 2-3 cloves of garlic.

Wash the pepper, clean the seeds, salt from the inside. Pour vegetable oil into a hot frying pan, place the prepared fruits and fry on both sides under the lid. Peel and grate the garlic or finely chop. Put the fried peppers on a plate, sprinkle with garlic, pour over the juice released during frying. Garlic peppers are delicious hot and cold.

Eggplant Dishes

Eggplant stewed with fresh tomatoes and onions

Eggplants 4 pcs., Tomatoes 2 pcs., Onion 2 heads, vegetable oil 1/2 tbsp., tomato juice 1/2 tbsp., 4 garlic cloves.

Eggplants are peeled, cut lengthwise into halves, and then into semicircles or cubes. Fresh tomatoes scalded, peeled and cut into 4 pieces. Eggplants are fried until they appear golden brown, add the tomatoes and fry together, prevent scorching, then put browned onions, tomato juice and stew the mixture until the eggplants are ready and a thick mass is formed. You can add water instead of tomato juice. Cool the mixture, add finely chopped garlic, salt, ground pepper and mix well, when serving, sprinkle with finely chopped parsley or dill.

Georgian eggplant satsivi

6 eggplants, 300 g of walnut kernels, 4 cloves of garlic, 1/4 capsicum, 3 onions, 1 bunch of fresh parsley, salt to taste.

This delicious snack should be prepared three days before your meal. Rinse medium-sized eggplants, cut off the ends, cut lengthwise and put in boiling water for 10 minutes. Then hold it under pressure for half an hour. Prepare minced meat: crush nuts, garlic, hot peppers, onions and parsley root. Add a little satsibeli sauce to this mixture and stuff the eggplant with it. Pour the remaining sauce over the eggplant and put in a cool place to marinate for 3 days. Serve on the table as a cold appetizer.

Eggplant with walnuts

Eggplant 1 kg, walnut kernels 1 tbsp., Onions 2 pcs., Garlic 3-4 cloves, chopped greens 2 tbsp. each type, red pepper 1 tsp, vinegar and salt to taste.

Eggplants are cut lengthwise, put in enamel pot, pour in water brought to a boil (1 glass) and cook at low heat for 20-30 minutes, making sure that they do not fall apart. The finished eggplants are thrown into a colander, cooled, and then cut lengthwise into narrow slices. Walnut kernels are pounded together with garlic and salt, finely chopped onions, cilantro, savory, basil, parsley, celery, pepper are added, wine sauce and mix. The resulting seasoning is mixed with prepared eggplants.

Carrot Dishes

Boys from carrots with raisins

Carrots 220 g, turnips 220 g, raisins 50 g, water 100 g.

Rinse the carrots well, pick up root vegetables of the same shape, put in clay

pots, add a little water, close the pots with a lid, put in an oven or a Russian stove in a low heat to steam slowly; after 3-4 hours add the washed raisins and continue simmering until tender. Serve in pots or place on a plate; tastes better when cold. You can make such boys from turnips.

Carrots with leeks

Carrots 5-6 pcs., Leeks 100 g, vegetable oil 1 tablespoon, white wine 3-4 tablespoons, salt to taste.

Cut carrots into strips, leeks into circles, mix them, add oil and lightly sauté under low heat for 3 minutes. Then add white wine, salt and stew in a sealed container with low heat for 10 minutes.

Garlic carrot appetizer

1 small loose head of cabbage, 5-7 carrots, medium size, 2-3 cloves of garlic.

Disassemble the head of cabbage into leaves, cut off the thickened veins, lower the leaves for 2-3 minutes in boiling water, then remove and rinse cold water... In soft pliable cabbage leaves, put carrots grated on a coarse grater, mixed with chopped garlic, wrap graceful rolls, put tightly in rows in a bowl, pour strained boiling brine so that it covers the cabbage tubes. Put a wooden circle or plate on top and a little oppression, put in the refrigerator or cold pantry. On day 3, the dish is ready.

Bean Dishes

Bean snack

Stir in 1 cup cooked beans with 2 diced apples and 1 medium beetroot (pre-cooked and peeled). Season with salt to taste, sprinkle with black pepper and season with 3 tbsp. sunflower oil and 2-3 tablespoons of vinegar.

Bean pate

Beans (grain) 130 g, vegetable oil 1/2 tablespoon, 1/2 onions, 3% vinegar 1 tsp, salt, black pepper to taste.

The boiled beans are rubbed, mixed with browned onions, salt, black pepper and vinegar are added. The resulting mass is molded into a bar and cooled. When serving, the pate is cut into slices.

Green beans with nuts

Beans (pods) 200 g, walnut kernels 25 g, 3% vinegar 1 tablespoon, salt, ground black pepper to taste, greens 3 g.

Prepared green beans are cut into strips and simmered in salted water. The boiled beans are mixed with pepper, salt, chopped kernels of nuts, vinegar. Before serving, put in a salad bowl and sprinkle with finely chopped parsley.

Green beans with tomatoes

Beans (pods) 400 g, onions 1/2 pc., Garlic 3-4 cloves, vegetable oil 1 tbsp., Tomatoes 4-5 pcs., Finely chopped parsley 1 tbsp., Sugar 1 tsp. l., ground black pepper to taste.

Beans are boiled in salted water for 15 minutes, then discarded in a colander. Finely chopped onion and garlic are heated in vegetable oil, chopped tomatoes (without skin), finely chopped parsley, sugar, black pepper are added. Everything is stewed in an open container until almost all the moisture has evaporated, after which they put boiled beans and heat them up.

Bean snack

Beans 1 tbsp., Kernels of nuts (peanuts, hazelnuts) 1/2 tbsp., Onions 2-3 pcs., Garlic 2-3 cloves, vegetable oil 2 tbsp.

The kernels are lightly fried, cooled and finely chopped. Finely chop the onion and garlic, fry and cool. The boiled beans are mixed with pre-prepared kernels of nuts, onions and garlic, after which they are salted to taste.

Tomato and cucumber dishes

Stuffed tomatoes

Select 3-4 medium-sized tomatoes, wash them in cold water, cut off the tops and carefully remove the core with seeds, salt. Bake 3-4 wide bell pepper pods. Cut off the tops and fold the edges inward. To prepare minced meat, bake and finely chop 4-5 sweet pepper pods, finely chop 3-4 onions, parsley, mix everything and add salt, vinegar and sunflower oil... Fill tomatoes with prepared minced meat baked pepper and sprinkle with parsley on top.

Pickled cucumber appetizer

Cut pickled cucumbers thinly, put on a dish, pour over with vegetable oil, sprinkle with crushed garlic

Pumpkin Dishes

Bread and pumpkin snack

200 g wheat bread, 800 g pumpkin, 30 g vegetable oil, 30 g tomato juice, 2 medium onions, vinegar, salt and pepper to taste.

Peel the pumpkin and seeds, cut into thin slices, salt and let sit, then fry in vegetable oil until golden brown, cool. Boil tomato juice until thickened. Chop the onions. Soak in vinegar wheat bread and squeeze out. Mix all cooked products and mince, salt, pepper, season with vegetable oil.

Fish dishes

Jellied fish

1 kg of fresh fish, 1 l of water, 1 onion, 1 root each of parsley, celery, carrots, salt, black pepper, 40-50 g of gelatin.

Fresh fish (pike perch, carp, pike, etc.) clean, gut, wash, separate heads and tails. Divide into pieces, remove bones. Dip the heads and tails in cold water, put on fire, bring to a boil. Remove foam, add roots (carrots, onions, parsley, celery), pepper, bay leaf, salt and continue to cook for 15-20 minutes, periodically skimming off the foam. Remove the heads and tails from the broth, lower the pieces of peeled fish into it, cook until tender over low heat, then carefully remove the pieces of fish from the broth with a slotted spoon, put them on a dish or in molds. Strain the broth through 2-3 layers of gauze. Add gelatin swollen in warm water to the strained broth, bring to a boil (but do not boil) and pour over the pieces of fish. Decorate the dish with boiled carrots, chopped into stars, green peas, parsley, pour broth, put in a cold place. You can decorate the dish with lemon slices, but only after hardening, otherwise the jelly will taste bitter. TO jellied fish serve horseradish.

Herring in mustard dressing

Herring (fillet) 150-200 g, onions 1-2 heads, green onions 50 g, mustard dressing 3/4 tbsp.

Onions are thinly chopped, dipped in boiling water for a few seconds and quickly cooled. Prepared onions are placed in an even layer on the herring fillet, roll it up into rolls, put in a non-oxidizing dish, then pour mustard dressing and let it brew in a cold place (4-8 degrees C) for 8-10 hours. When serving, the herring is watered with the same dressing and sprinkled with chopped green onions and finely chopped herbs.

Herring with fried onions

Herring (fillet) 150-200 g, onions 1-2 heads, vegetable oil 10 g, tomato puree 15 g, sugar 10 g.

Cut the onion into slices and fry until soft in vegetable oil, then add tomato puree and continue frying until the oil turns orange, after which sugar, salt, ground pepper are added and cooled. When serving, put onion fried with tomato on top of herring fillet.

Homemade herring

Herring 500 g, mustard 30-50 g, vegetable oil 150 g, herbs to taste.

Cut the herring into a clean fillet (without skin and bones) and slightly beat off, giving it the shape of a layer. Lubricate the layers on both sides with mustard, put in a jar, pour vegetable oil and leave in the cold. Before serving, put on the herring, having previously rolled the layer in the form of a tube, decorating with herbs. As a side dish, you can serve boiled potatoes cold or hot, sprinkle with parsley or dill.

Stewed squid

400 g squid, 1 carrot, 1 onion, 50 g vegetable oil.

Grate the carrots on a coarse grater, cut the onion into half rings, sauté in a little oil. Scald the peeled, washed squid with boiling water and remove the skin. Cut into strips and add to the sautéed vegetables. To mix everything. Simmer for 1-2 minutes.

Sauces

Table horseradish

For 100 g of horseradish: 150 g of horseradish root, 20 g of 9% vinegar, 2 g of sugar, 2 g of salt.

Peel the horseradish root, rinse with cold water, grate on a fine grater, put in a glass or porcelain dish, season with vinegar, sugar, salt, stir well; close the dishes tightly and let stand for 2-3 hours. Keep refrigerated.

Table mustard

Mustard powder 50 g, sugar 1 tablespoon, vegetable oil 2 tablespoons, salt - pinch, 3% vinegar 2 tablespoons.

Mustard powder is thoroughly ground, poured with boiling water (2-3 tablespoons), stir well. 1 tbsp is poured into the resulting thick mass. hot water and, without stirring, leave for a day. Then carefully drain the excess water, add salt, sugar, vegetable oil, vinegar, mix thoroughly and let stand for 3 hours. The prepared mustard is stored in a sealed container.

Mustard dressing with garlic

Vegetable oil 1 tbsp., Mustard 1 tbsp., 3% vinegar 1 tbsp., 1 head garlic, salt, sugar, black pepper to taste.

Prepare mustard dressing like this. The garlic is chopped and mixed with the dressing. They fill it with fresh salad, lightly salted cucumbers and sweet pepper.

Oatmeal jelly (lean jelly)

Brest Nativity of the Mother of God Monastery

500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Pour oatmeal warm water to completely cover them. Dip bread crusts into a saucepan and put in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 l of water, salt, sugar. Put on low heat, stirring constantly, bring to a boil, stand for 5 minutes after boiling. Remove from heat, pour into pots, allow to harden.

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Your family will love this unpretentious dish. It is not difficult to prepare it.

For cooking you will need:

  • head of cabbage
  • vegetable oil

Cut a small head of cabbage in half, remove the stalk, put it in a saucepan, add water to completely cover the cabbage. Put on fire. Cook for 20 minutes. after boiling. Get the cabbage, cool, cut into large pieces, salt, pour over with vegetable oil.

When serving, the dish can be sprinkled with chopped onion (preferably purple), freshly ground black pepper or other spices of your choice.

Chocolate cookies

Festive beef tenderloin with mushrooms

Cottage cheese and cinnamon pie

Rye buns with herbs

a source


vinegar - 1 tsp
salt - 2 tsp
olive oil
lemon juice


a source

Detailed description: Boiled cabbage salad with vegetable oil recipe from the available ingredients and detailed preparation information from several sources.

Boiled fish and cabbage salad is an inexpensive option for fish salad. The fish salad combines fresh and salted vegetables to make it healthy.

Suitable for this salad low-fat varieties white fish. We suggest using pollock, hake or cod because these types of fish are ubiquitous. There may be other fish in your area, try making this salad with them.

In this salad we suggest using fresh cabbage and green onions... Cabbage contains a large amount of fiber and dietary fiber: salads with it saturate for a long time. Cabbage, like green onions, contains many vitamins and minerals.

Usually cabbage is added to fresh cucumber and tomato salads: this is a summer option. In the autumn-winter period, cabbage retains its useful and nutritional properties unlike many other vegetables. And this salad is a great option for using it.

Here are some more options for cabbage salads:

  • with chicken and corn;
  • from canned fish with cucumber;
  • with crab sticks.
  • White fish - 400 g
  • White cabbage - 300 g
  • Pickled cucumbers - 1 pc.
  • Green onions - 0.5 bunches
  • Mayonnaise - 2.5 tbsp l.
  • Salt - 1 tsp

Cut the fish carcass into pieces and put them in boiling salted water. Cook for about 20-30 minutes. The time depends on the thickness of the pieces. Take out the fish and cool.

If you have whole and unpeeled fish, it is important to rinse it thoroughly. To do this, remove the black film lining the cavity. Thoroughly wash off the blood near the ridge.

Release fish pieces from bones and skin. Disassemble into small parts.

Chop the onion finely and pickle.

If the cucumber is too salty, then it can be pre-washed.

Chop the cabbage into thin strips.

Sprinkle a little salt over the cabbage and mash it lightly with your hands so that it gives juice.

Combine cabbage, fish, green onions and cucumbers in a bowl.

You can leave a small amount of onion to decorate the salad.

Mix everything and season with mayonnaise.

Salad with boiled fish and cabbage is ready. When serving, you can sprinkle chopped green onions on the dish.

Salad from boiled beef has no equal in nutritional value and ability to quickly and efficiently satisfy the feeling of hunger. Such an appetizer, if properly prepared, will always be tasty and appetizing and will cause a lot of positive emotions during tasting.

Get guaranteed delicious salad with boiled beef, compliance with all the rules for its preparation and knowledge of some secrets to improve the taste of snacks will help.

  1. Before boiling, beef must be rinsed, dried and removed from the films.
  2. The whole peeled onion, carrots, bay leaves and peppercorns should be added to the water along with the meat. If desired, you can put parsley and celery root in the broth, various spices of your choice.
  3. Depending on the quality of the meat, it will take about 1.5 hours to boil the meat slice for the salad, after which it is allowed to cool in the broth, and then removed to a plate and dried.
  4. Beef goes well in salads with vegetables, pickles, mushrooms, eggs, cheese.

Salad with boiled beef and pickles is one of the simplest and at the same time the most successful versions of the appetizer, prepared without unnecessary hassle from simple and always available products. Instead of mayonnaise, natural yogurt without additives, mixed to taste with ready-made mustard, is suitable for dressing.

  • boiled beef - 300 g;
  • eggs - 3 pcs.;
  • pickles - 3 pcs.;
  • peas - 1 can;
  • potatoes - 4 pcs.;
  • salt, pepper, mayonnaise.
  1. Dice boiled beef, eggs, boiled in their skins and peeled potatoes.
  2. Cucumbers are chopped in the same manner.
  3. Peas, mayonnaise, salt, pepper are added to the ingredients.
  4. Stir the boiled beef salad and serve.

Diet salad with boiled beef prepared with the participation Chinese cabbage, which will give the appetizer freshness, juiciness and lightness at the same time. The dish is simply seasoned with vegetable oil or a little soy sauce and lemon juice are added to the dressing to enrich the flavor palette and its piquancy.

  • boiled beef - 300 g;
  • Beijing cabbage - 600 g;
  • cucumbers - 250 g;
  • dill - 1 bunch;
  • oil - 4 tbsp. spoons;
  • salt pepper.
  1. Boil the beef.
  2. Cool the meat, cut into strips.
  3. Cucumbers are chopped.
  4. Chop cabbage and dill, add to salad.
  5. Dress the salad with boiled beef without mayonnaise with butter, salt, pepper.

Boiled beef salad - a recipe that can be performed with the addition of boiled or canned beans... The taste of the appetizer will be more delicate when prepared with mayonnaise, and the most piquant with a Georgian accent in terms of the use of spices and dressing based on vegetable oil and wine vinegar.

  • boiled beef - 400 g;
  • beans - 400 g;
  • hops-suneli - 2 tsp;
  • red onion - 2 pcs.;
  • walnuts - 100 g;
  • cilantro - 1 bunch;
  • sweet pepper - 2 pcs.;
  • vegetable oil - 150 ml;
  • wine vinegar - 2 tbsp. spoons;
  • salt pepper.
  1. Chop the onion and pour boiling water for 15 minutes.
  2. The boiled meat is cut.
  3. Pepper is ground in a similar manner.
  4. Add boiled or canned beans, chopped cilantro, nuts, onions, throwing it in a colander, and a dressing of oil, vinegar, suneli hops, salt and pepper.
  5. Stir the boiled beef salad and serve.

Perfect option for a light and at the same time nutritious dinner - a salad with meat and vegetables, including a fleshy sweet bell pepper and fresh cucumbers... An excellent accompaniment to such an appetizer will be cherry tomatoes arugula or any salad mix, and a successful dressing will bring all the ingredients together.

  • boiled beef - 400 g;
  • cucumbers - 2 pcs.;
  • sweet red pepper - 2 pcs.;
  • arugula - 1 bunch;
  • cherry - 7 pcs.;
  • hot pepper - 0.5 pcs.;
  • vegetable oil - 50 ml;
  • balsamic vinegar- 2 tsp;
  • garlic - 2 cloves;
  • soy sauce - 2 tbsp. spoons;
  • salt, sugar - 0.5 tsp each.
  1. Boiled beef, cucumbers, bell peppers are chopped into strips.
  2. Chop or and cut into halves of cherry.
  3. Add arugula leaves.
  4. Mix oil, vinegar, minced garlic, soy sauce, salt and sugar.
  5. Season the salad with boiled beef and pepper with the resulting dressing, mix.

A delicious recipe for boiled beef salad with mushrooms is suitable for implementation for any reason and without. You can use champignons, other varieties of pickled or salted mushrooms, pre-cutting them if they are large. It is preferable to use cucumbers prepared in a sweet marinade, then the taste of the appetizer will be as harmonious as possible.

  • boiled beef - 500 g;
  • potatoes - 500 g;
  • pickled cucumbers and mushrooms - 200 g each;
  • dill - 0.5 bunch;
  • onion - 1 pc.;
  • mayonnaise - 2 tbsp. spoons;
  • olive oil - 4 tablespoons spoons;
  • mustard - 1 tsp;
  • sugar and acetic acid - 1 tsp;
  • salt pepper.
  1. I cut the boiled beef and potatoes into cubes or cubes.
  2. Cucumbers are chopped and mushrooms, if necessary.
  3. Chop the onion, add a spoonful of salt, sugar and vinegar, pour until covered with boiling water for 15 minutes.
  4. Washed onion slices clean water, squeeze, add to the components of the salad.
  5. A delicious salad of boiled beef with mushrooms is seasoned with a mixture of butter, mayonnaise and mustard, mixed.

Boiled beef salad, the recipe for which requires the addition of an apple, turns out to be both light and nutritious at the same time. When used instead of mayonnaise natural yoghurt without additives with lemon juice or mustard to taste, the appetizer turns into a dietary dish that can be included in the menu for diets.

  • boiled beef - 300 g;
  • apples - 2 pcs.;
  • Peking cabbage - 1 fork;
  • green onions - 1 bunch;
  • mayonnaise - 2 tbsp. spoons;
  • salt pepper.
  1. Shred cabbage, apples, peeling them from the core.
  2. Add chopped pre-boiled beef, green onions.
  3. Season salad with boiled beef apple with mayonnaise, salt and pepper to taste, mix.

Salad with boiled beef, tomatoes and cucumbers can be seasoned with olive oil or any vegetable oil, and for a richer taste with high-calorie mayonnaise. Instead of cherry tomatoes, ordinary tomatoes are suitable, and the vegetable composition, if desired, can be supplemented with boiled broccoli inflorescences.

  • boiled beef - 300 g;
  • red bell peppers and onions - 1 pc.;
  • cucumbers - 150 g;
  • cherry tomatoes - 5 pcs.;
  • vegetable oil - 4 tbsp. spoons;
  • salt pepper.
  1. Beef is boiled and cut.
  2. Cut cherry into halves, chop cucumbers, bell peppers and onions, which, if necessary, are steamed with boiling water for 15 minutes, adding a spoonful of vinegar.
  3. Season the components of the salad with vegetable oil, salt, pepper, mix.

A simple boiled beef salad is the perfect garnish festive table if layered and soaked in the refrigerator for several hours before serving. For marinating onion slices, it is preferable to use wine or Apple vinegar and do not use ordinary tableware, which can give the component an excessive sourness.

  • boiled beef - 300 g;
  • cheese - 100 g;
  • salad onions - 100 g;
  • eggs - 4 pcs.;
  • vinegar - 4 tbsp. spoons;
  • salt, mayonnaise.
  1. Onions are chopped in half rings and pickled in vinegar with the addition of water, then drained and squeezed.
  2. Place the onion slices on the bottom of the dish.
  3. Sliced ​​meat is distributed on top, and then grated eggs, covering the layers with mayonnaise.
  4. Sprinkle puff salad of boiled beef, grated cheese.

For many, the most delicious boiled beef salad is the one that includes potatoes. In this case, the appetizer can be arranged in layers or, for everyday serving, mix the ingredients simply in a salad bowl, adding mayonnaise, mixed in advance with chopped garlic and, if desired, chopped herbs.

  • boiled beef - 400 g;
  • potatoes - 4 pcs.;
  • eggs - 5 pcs.;
  • cheese - 100 g;
  • garlic - 4 cloves;
  • salt, pepper, mayonnaise.
  1. Boil the meat, cut it into small pieces, put it in the first layer in a salad bowl.
  2. The next place is the grated boiled eggs and potatoes, lubricating the layers garlic mayonnaise.
  3. The grated cheese is laid out in the last layer and the salad is sent for impregnation in the refrigerator for several hours.

Boiled salad beef liver preparing with minimal set ingredients, which does not prevent it from turning out insanely tasty, mouth-watering and incredibly healthy. The composition of the appetizer can be supplemented with chopped pickled or pickled cucumbers, carrots, or you can take mayonnaise instead of dressing.

  • beef liver - 600 g;
  • white salad onion - 1 pc.;
  • vinegar 70% - 1 tbsp. spoon;
  • salt, vegetable oil.
  1. The liver is boiled for about half an hour.
  2. Chop the onion, pour boiling water until it is covered and add vinegar.
  3. After 15 minutes, the marinade is drained, the onion is squeezed out a little.
  4. The cooled liver is cut into strips, mixed with onions, adding vegetable oil and salt.

Hello dear readers of my blog. Are you planning a family feast, a children's party or a party? Get ready to spend a lot of your time preparing various meals and snacks. But it makes the task easier when you have a prepared list of recipes at hand that you can use and not waste your precious time thinking about “what to cook?”. I have prepared a collection of 7 mini-recipes on how to make a salad with vegetable oil.

  1. Canned Beans
  2. Jar canned corn
  3. Two tomatoes
  4. One bell pepper
  5. Medium onion
  6. Vegetable oil
  7. Black pepper

1. Before starting cooking, I wash the vegetables well. We cut the tomatoes, peel the bell peppers from the grains and also cut into cubes.

2. Peel the onion and chop either finely or into thin half rings. Drain the brine from the corn and beans.

3. In a deep bowl, mix all the ingredients, season with oil, salt to taste and light vegetable salad ready.

To prepare 4 servings, we need the following ingredients:

  1. Carrots - 500 grams
  2. Onions - 500 grams
  3. Vegetable oil - half a cup
  4. Garlic - 4 cloves
  5. Vinegar - 1 teaspoon
  6. Sugar

Step-by-step cooking recipe:

1. You need to peel vegetables. Grate the carrots and finely chop the onion.

2. Salt the carrots to taste, add the crushed garlic and set aside for half an hour.

3. In a small amount of vegetable oil, fry the onion until lightly browned.

4. Add vinegar to vegetable oil, mix and pour over the carrots. Add fried onions, a little sugar and mix thoroughly. Let it brew a little.

To prepare 4 servings, we need the following ingredients:

  1. Boiled beets - 3 pieces
  2. Vinegar - 1 tablespoon
  3. Black pepper

1. Peel and coarsely boiled beets.

2. Mix the beets with vegetable oil, vinegar and season to taste with salt and black pepper.

3. Lightweight, beet salad ready. It remains to decorate with fresh herbs to serve.

To prepare 4 servings, we need the following ingredients:

  1. Chinese cabbage - 400 grams
  2. Chicken eggs - 3 pieces
  3. One medium cucumber
  4. Tuna - 1 can
  5. Vegetable oil - 2 tablespoons
  6. Soy sauce - 2 tablespoons
  7. Lemon juice - 1 tablespoon

Step-by-step cooking recipe:

1.Use a knife to chop the cabbage very finely. We wash the cucumber and cut into medium slices.

2. Cut boiled eggs into cubes. Tuna in own juice knead with a fork.

3. For dressing, mix vegetable oil, lemon juice, soy sauce and mix well.

4. Mix all the ingredients in a deep bowl, add the dressing and mix. Fish salad with Chinese cabbage is ready.

To prepare 4 servings, we need the following ingredients:

  1. Lettuce leaves - 150 grams
  2. Smoked breast chicken - 350 grams
  3. Korean carrots - 200 grams
  4. Vegetable oil - 3 tablespoons
  5. Lemon juice - 2 tablespoons

Step-by-step cooking recipe:

1. Smoked chicken breast cut into medium cubes.

2. In a deep bowl, tear the lettuce with your hands, add the chicken and Korean carrot... Make a dressing with vegetable oil and lemon juice and pour, stirring thoroughly. Season with salt to taste. This hearty recipe can be cooked on New Year, family gatherings and just as an addition to dinner.

It is not necessary to season with mayonnaise; you can use vegetable oil as a dressing. This makes the salads lighter and more flavorful. Bon Appetit!

  • cabbage - forks;
  • a tomato;
  • cucumber;
  • sweet pepper (yellow);
  • corn - 130 g;
  • carrot;
  • mayonnaise - pack;
  • greens.
  • cabbage - one fork;
  • crab sticks - 100-120 g;
  • egg (boiled) - a couple of pieces;
  • cucumber - one;
  • mayonnaise - pack;
  • salt.
  1. Chop sticks into strips.
  • crackers - 85 g;
  • cabbage - forks;
  • cucumbers - a couple of pieces;
  • mayonnaise - pack.
  1. Cut the cucumbers into strips.
  • cabbage - forks;
  • eggs (boiled) - a couple of pieces;
  • corn - 140 g;
  • salt;
  • olive oil - 25 ml;
  • pepper.
  • cabbage - forks;
  • tomato - one;
  • cucumber - one;
  • lemon juice - to taste;
  • salt;
  • greens.

  • Strengthens the walls of blood vessels.

Recently, Chinese cabbage was considered a "curiosity" on store shelves. But thanks to the selection and breeding of new varieties, the vegetable crop began to be grown in the European climate. Now the product has firmly established its position in the market and in the diet. At home, a lot of various and delicious dishes are prepared from it, including salads.

The preparation is simple, but it requires adherence to some rules.

  • Choice. The vegetable is chosen without obvious damage and darkened leaves.
  • Be sure to rinse the forks with water and dry them. It is easier to do this by disassembling it into leaves.
  • It is recommended to cut the green part of the leaves larger (it is more tender), the white one - into strips or smaller, into cubes.
  • Oil, mayonnaise, yogurt are used for dressing. You can add lemon juice, soy sauce, mustard.

Caloric content in general depends on the constituent components. The calorie content of cabbage is 16 kcal per 100 grams. The table shows the options filled with vegetable oil. When consuming mayonnaise, eggs, olives, olives, cheese or other ingredients, energy value will rise.

Cucumbers 35.7 62 Tomatoes 34.2 56.3 Ham 82.4 135 Chicken fillet 73,7 250

Exists classic recipe delicious Chinese cabbage salad with a standard set of products. But you can diversify them, it will turn out even tastier. You can add ham, cheese, shrimps, olives, olives.

  • cabbage - forks;
  • a tomato;
  • cucumber;
  • sweet pepper (yellow);
  • corn - 130 g;
  • carrot;
  • mayonnaise - pack;
  • greens.
  1. Dry the washed cabbage, cut the green part into large cubes, and cut the white part into smaller cubes.
  2. Cut the tomato, pepper, cucumber into strips.
  3. Peel the carrots, grate with long straws.
  4. Place everything in an appropriately sized container.
  5. Add corn, season with mayonnaise.
  6. Garnish with herbs before use.

An original and delicious salad. Piquant taste imparts surimi meat or minced white fish meat, which are traditionally prepared crab sticks.

  • cabbage - one fork;
  • crab sticks - 100-120 g;
  • egg (boiled) - a couple of pieces;
  • cucumber - one;
  • mayonnaise - pack;
  • salt.
  1. Wash and dry with forks. Cut into strips.
  2. Cut the cucumber and eggs into cubes.
  3. Chop sticks into strips.
  4. Place in a container, pour over with mayonnaise, mix. Add salt if desired.

You can decorate with herbs or corn.

Simplest, but incredible delicious recipe... A great option for a celebration or family dinner. Croutons add originality and piquancy. In this case, you can experiment by choosing different types of toasted bread.

  • crackers - 85 g;
  • cabbage - forks;
  • cucumbers - a couple of pieces;
  • mayonnaise - pack.
  1. Chop the washed and dried head of cabbage.
  2. Cut the cucumbers into strips.
  3. Place in a salad bowl, season with mayonnaise.
  4. Sprinkle with croutons before use.

IMPORTANT! Don't add croutons ahead of time. They will soften, and there will be no fun crunching while eating.

Optionally, you can diversify with corn, tomatoes, bell peppers.

The lunch option is not only tasty, but also nutritious, thanks to chicken meat... By the way, the chicken can be replaced with a turkey.

  • cabbage - forks;
  • chicken fillet - 160 g;
  • eggs (boiled) - a couple of pieces;
  • corn - 140 g;
  • salt;
  • olive oil - 25 ml;
  • pepper.
  • Fry the fillet until tender. Allow to cool. Cut into cubes.
  • Peel the eggs, cut into cubes, chop the head of cabbage.
  • Place in a deep dish, add corn.
  • Season with salt, sprinkle with pepper, pour oil.

You can diversify with pineapple. The combination of chicken and pineapple is delicious. Garnish with herbs before use.

Light vitamin salad with a pleasant dressing of oil and lemon juice. If desired, you can add mustard, soy sauce.

  • cabbage - forks;
  • tomato - one;
  • cucumber - one;
  • lemon juice - to taste;
  • oil (olives or sunflower) - 25-35 ml;
  • salt;
  • greens.
  1. Rinse and dry the head of cabbage. Cut into large cubes.
  2. Washed vegetables, dry. Cut tomatoes, cucumbers into strips.
  3. Put everything in a container, pour with lemon juice, salt. Mix.
  4. Decorate with herbs, sprinkle with sesame seeds.

The benefits of Chinese cabbage cannot be ignored.

  • The composition contains a large amount of dietary indigestible fiber. The white part of the leaf contains more, the green one a little less. Acting as a kind of brush, the fibers cleanse waste and mucus from the intestinal walls. Eliminate cholesterol.
  • Vitamin C and lemon acid contained mainly in the green part.
  • The white part of the leaves is rich in vitamin A, which is responsible for the production of rhodopsin, which improves vision.
    Strengthens the walls of blood vessels.
  • Removes toxins, protects against free radicals.
  • Vitamin K is responsible for blood clotting.
  • Enriched with iron, which has a beneficial effect on well-being in case of anemia.
  • Introduced into the diet for weight loss, for the prevention of constipation.

For all its usefulness, do not overlook restrictions on use.

  • It negatively affects the condition of people who have problems with the digestive system.
  • Not recommended for acidity, gastritis, ulcers.
  • Contraindicated in colitis, increased flatulence, tendency to dysfunction.
  1. For more healthy salad add flax grains, chia seeds, pumpkin or sesame seeds.
  2. Mayonnaise, if desired or for health reasons, can be replaced with sour cream-soy sauce, adding a little mustard.
  3. It will turn out to be original to serve the dish to the table if it is laid out on a whole leaf of the head of cabbage.

All of the recipes listed are classic, but you can diversify them by adding ingredients to suit the combinations of different products and your preferences.

Servings: 4 Cooking time: 20 minutes 09.21.2018

Cabbage salad with carrots is very easy to prepare, delicious snack from the category "on hastily". It is very convenient to prepare such fresh salad for lunch or dinner, when there is not as much time as we would like. Yes, and taste such an appetizer is not much inferior to dishes prepared from more expensive or gourmet products.
Small culinary secret recipe: the ingredients include Korean-style carrots, which gives it some piquancy and pungency, so the salad turns out to be juicy and tasty. It is also better to use fresh cabbage for salad - "young", crispy. An excellent addition to the appetizer will be parsley or dill, aromatic spices or pumpkin seeds, but this can already be decided based on your taste preferences and capabilities.
Another plus: the finished dish can be immediately put on the table, or vice versa, let it stand in a cool place, and then serve chilled. So, let's prepare cabbage salad with carrots according to the proposed recipe.

  • young cabbage - 250-300 g,
  • Korean carrots - 200 g,
  • onion - 1 piece,
  • parsley to taste
  • mayonnaise - 2-3 tablespoons,
  • pumpkin seeds - for serving.

To begin with, let's take care of parsley, or rather, its preparation. The parsley should be washed and dried on a paper towel. Then cut off the twigs, and finely chop the leaves. Place the herbs in the salad mixing bowl.

Cabbage (I recommend taking young and juicy), chop finely and add to the salad bowl to the herbs. As a last resort, if there is no young cabbage, you can use any one, only after shredding it needs to be slightly crushed so that it starts up the juice and is not tough.

Peel the onion, chop thinly and add to the rest of the ingredients. You can use any onion you like for this salad. For example: red, shallots, green, etc. I took the usual onion.

Drain the liquid from the Korean carrots. If chopped into long strips, cut and add to a salad bowl.

Add mayonnaise, salt and mix well. As a dressing, you can use mayonnaise of any fat content, vegetable or olive oil, adding a little lemon juice and soy sauce to it.

This is how simple and quick to prepare a simple cabbage salad. When serving, salad can be sprinkled pumpkin seeds... Previously, it should be lightly fried in a dry frying pan. You can also use sesame seeds or flax seeds in place of pumpkin seeds. Or you can just serve the salad without any additives. Cabbage salad will look original if served in portioned bowls or salad bowls.

I really hope that you will like my recipe for cabbage salad with carrots in Korean and come in handy.

a source

The technique described in this article is not based on classic Japanese cuisine rich in fiber and vitamins, but on more water, tea, coffee, vegetables, cheese, fish and meat.

The Japanese diet for 14 days immediately won the love of Russian women and men. This is a strict weight loss technique, but it is based not only on a low-calorie menu.

"Japanese" gives an excellent result - minus 7-9 kg. Because of this, the "Japanese woman" is considered extreme, since a person receives less than 1000 Kcal per day, and if you feel unwell, then the diet must be urgently completed.

The whole essence of the Japanese diet is expressed in a few words: low-calorie, protein, with a minimum amount of salt. Accordingly, thanks to these three fundamentals, the process of losing weight is launched:

  • the body receives a minimum amount of calories, so it has to activate its own reserves;
  • a lot of energy is spent on the assimilation of protein products, which entails the burning of fatty layers;
  • protein is able to enhance heat production, which speeds up metabolism, which promotes weight loss;
  • due to the restriction of salt in the diet, excess fluid is removed from the tissues, edema is eliminated, and blood pressure is normalized.

The diet is suitable for people of any weight category. If you need to lose 4-5 kg, it will be enough to sit on it for a week. If all 10 kg - then the 14-day option will come to the rescue. In the absence of contraindications and good health, you can stretch it for a month, since, in addition to proteins, it still contains fats (vegetable oil) and carbohydrates (rice).

An interesting fact. Europeans have about 30 different products on the table every week. The Japanese believe that the diet should be more varied: their weekly menu has more than 100.

Cabbage diet for weight loss: recipes

You can experiment in the kitchen to cook delicious and healthy treats... There are several recipes that you can use.

For cooking you will need:

  • milk (glass);
  • butter(50 g);
  • chicken eggs(3 pieces);
  • cabbage (kilogram);
  • semolina (80 g);
  • salt - to your taste.

You can prepare a dish from following ingredients:

  • cucumber (1 piece);
  • cabbage (200 g);
  • vegetable oil (tablespoon).

To prepare a dish you need to take:

  • carrots (5 pieces);
  • sweet Green pepper(2 pieces);
  • cabbage (0.5 kg);
  • onions (5 pieces);
  • celery (4 pieces);
  • tomatoes (5 pieces);
  • water (5 liters).
  • minced chicken (0.6 kg);
  • egg (1 piece);
  • cabbage (150 g);
  • onions (50 g);
  • boiled rice (50 g);
  • salt - to your taste.

To prepare a dish, you need to take:

  • apples (200 g);
  • lemon juice;
  • cabbage (0.5 kg);
  • carrots (200 g);
  • black pepper.

These are the recipes dietary meals from cabbage for weight loss, which can be prepared from inexpensive and affordable ingredients. You can cope with such a process in the shortest time period. The main thing is that you choose fresh ingredients that will bring the maximum benefit to the body.

In the article below, we will look at a few recipes. Japanese food, which, although not included in the menu of the described diet, however, can be useful in the fight against extra pounds or in maintaining the existing weight at the proper level.

  • purified water - 1 l;
  • rice groats - 1 tbsp. l .;
  • seafood cocktail (of your choice) - 200 g;
  • fillet of marine lean fish - 100 g;
  • medium carrots - 1 pc .;
  • green beans - 150-200 g;
  • soy sauce - 1 tsp;
  • greens to taste;
  • pepper / salt is the minimum amount.

Rinse thoroughly rice groats(if you want, you can replace the rice with Japanese noodles), place it in a saucepan of water and let it boil a little, then add the fish fillet, cut into small pieces, to boiling water and cook it over low heat.

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Libyan cuisine is known for its simplicity among arabic cuisine... This salad just belongs to the cuisine of this country. Rather, this salad is not prepared on purpose, but when cabbage is left from another dish. This is a kind of way to recycle leftovers in the kitchen and make the most of the food. In Libyan cuisine, meat dishes, kebabs, couscous, and various sweets are popular. This cuisine does not differ in anything other than simplicity from other cuisines of the oriental, Arab peoples.

In general, oriental cuisine, Arab in particular, is practically the same for very many countries, although every nation has differences in preferences and, perhaps, in traditions. Cabbage, for example, is a very popular dish called makhshi. These are our cabbage rolls, but, in most cases, without meat. V cabbage leaves wrap a filling of raw rice with fresh herbs and salsa. Salsa is a sauce based on tomatoes, onions and spices. Makhshi are made thin and long, like fingers. That part of the cabbage, which is not suitable for makhshi, goes, for example, to this salad with butter.

It seems to be a simple salad, but how much use! It is useful for the body, since cabbage is a priori useful, and even more so boiled cabbage - this is the basis of many diets, and also useful for the household: we use the leftovers wisely - two dishes in one shot. For this salad, take a part of the head of cabbage close to the stump, the one with small leaves that cannot be used either on makhshi or on cabbage rolls with meat. Then you will always have a way out of what to do with the remaining products. Saving is the virtue of a good cook!

To make a boiled cabbage salad with vegetable oil, you will need:

head of cabbage (part with small leaves) - 1 pc.
vinegar - 1 tsp
salt - 2 tsp
olive oil
lemon juice

How to make boiled cabbage salad with vegetable oil:

1. Finely chop a part of the cabbage with small leaves. Throw away the stump. You can use unnecessary or small cabbage leaves. Just roll them together and shred them. Pour the cabbage over with water and bring to a boil, season with salt and reduce heat to minimum. Boil for 10 minutes so that it softens, but does not overcook.
2. Once the cabbage is cooked to the desired condition, remove from heat and drain off the water. Cool the cabbage.
3. Sprinkle the cabbage generously with lemon juice, vinegar and olive oil. Add salt if necessary.

Serve the cabbage salad with vegetable oil and lemon juice to meat dishes... Sprinkle with caraway seeds if desired.

Cooking recipe "Boiled cabbage salad"

Coarsely chop half a kilogram of fresh cabbage, pour salted boiling water over it, cover and cook over high heat. How many minutes to cook cabbage? In general, as soon as it starts to boil, remove the lid from the pan and cook it open for another five minutes so that there is no specific smell afterwards. Grind the nuts and garlic together in a mortar until a thick, homogeneous dough-like mass is obtained. Squeeze the cooked cabbage in a cheesecloth bag, put in a bowl and put the garlic-nut mass there. Using a wooden mortar, grind all the ingredients until the kapysta is completely torn apart and the mass becomes homogeneous. Add pepper and mayonnaise to taste. Put a bowl in a salad bowl, cover and serve.

List of products for cooking "Boiled cabbage salad"

Fresh cabbage - 500 gr., Mayonnaise - 1-2 tablespoons. spoons, peeled walnuts - 100 gr., garlic - 3-4 cloves.

This diet has gained popularity all over the world as a method of quickly and relatively easy to return the waist to its place on the eve of a vacation or an important event.

The Japanese diet allows you to noticeably and permanently lose weight up to about 8 kg. The duration of the Japanese diet is exactly 13 days. But to start a diet and, accordingly, to "get out" of it should be gradual. The bread-salting Russian feast before the diet will not lead to anything good, as well as gatherings in honor of the end of the diet.
Preparing for the Japanese diet
You need to tune in that in 13 days you will be beautiful, slim and light, and have a light dinner the day before. For example, you can boil yourself a small portion of brown or wild rice (150 g) and prepare a portion of vegetable light salad from cucumbers, Chinese cabbage and radishes, or sweet peppers, tomatoes and cucumbers (100-150 g). Salad can be seasoned with a drop of vinegar, a drop olive oil and try not to use salt. If you absolutely cannot live without salt, then at least reduce its amount, because the evening before a diet is not a diet yet.
It's great if you use Chinese chopsticks during your diet. Buy Chinese chopsticks in advance and try to eat them. Such a trifle as Chinese sticks already has a beneficial effect on your mind, and you begin to feel the importance of the upcoming start of the diet. Probably, already with chopsticks in hand, you can already feel the lightness of the bird.
The main criteria for the Japanese diet:
- you can not deviate from her,
- it is impossible to substitute products and their quantity, despite the usefulness of the replacement.
The Japanese short diet helps to change metabolic processes, and therefore all components in it are selected quite carefully.
For 13 days you will not use:
Salt that helps to retain excess fluid.
Sugar, most often the source of excess roundness and folds.
Bread from superior grades white flour, and all flour products, with the exception of those allowed by the diet.
Alcoholic drinks... 100 g of wine will nullify all efforts, since alcohol changes the metabolism for the worse and creates an obstacle to the elimination of toxins.
Drink water to avoid dehydration with the Japanese diet. Mineral (necessarily dining room, not medicinal), boiled or filtered with a jug-type filter is allowed. You cannot drain your body, and 1.5 liters of fluid every day is not a feat - this is a necessity for your body.
Knowing that many future and nursing mothers are concerned about being overweight, it is necessary to warn them that they should not rush. At the moment, your body is doing significant and voluminous work, so it is better to postpone the diet until the end of breastfeeding. Everyone else should take a multivitamin to help improve the condition of nails, hair and skin.
Day one of the Japanese diet
At breakfast - a cup of coffee
Many young girls skip breakfast simply because they don't feel like it. The Japanese diet is designed for this, and therefore a cup of black sugar-free coffee will be breakfast. Yes, sugar is difficult to give up, but you have to.
The coffee must be natural. According to scientists, it contains antioxidants. You can't drink the so-called instant coffee... There is no need for the coffee to be too strong, make a cup of your favorite aromatic coffee the way you like it - it will be a great start to the day.
At lunch - vegetables and eggs
The time is already approaching for lunch, the body has long awakened, now you can refresh yourself. For lunch, boil a couple of hard-boiled eggs, prepare a salad of fresh cabbage, or better, a little boiled (white or Peking cabbage) with the addition of olive oil. It should be noted that you can eat such a salad as much as you like, because it only has a positive effect on your figure, and olive oil is good for the whole body.
Dine without haste and with pleasure. If convenient, use Chinese chopsticks to maintain the "Japanese" mood. After dinner, drink a glass of freshly squeezed tomato juice without salt.
Think good things while eating. About how slim, beautiful and young you are. Do not forget about food for the soul and encourage yourself for a useful endeavor.
For dinner - fish
For dinner, prepare a portion of any fish (200-250 g) that you like best. The fish can be cooked in a double boiler or in water, or you can fry it in a skillet with non-stick coating and some olive oil.
Congratulations, the first day of the diet is over! You have 12 days left and two more days to quit the diet.
Japanese diet every day


First day
At breakfast - a cup of black coffee.
At lunch - 2 cool boiled eggs, a large portion of salad, a glass of tomato juice.
Basic salad for the Japanese diet:
Cut into long beautiful strips of boiled or raw cabbage white (Peking), add a little olive or sesame oil to the salad, mix.
For dinner - fried with olive oil or boiled fish 200-250 g.
Tip of the day: cook diet food with joy and eat slowly.
Second day
At breakfast - a cup of black coffee with one crouton of bran or rye bread.
For lunch - fried or boiled fish, salad with fresh vegetables(cucumbers, radishes, radish daikon, herbs, tomatoes - optional), cabbage with vegetable oil.
For dinner - boiled beef 200 g and kefir 1 glass.
Recommendation: do not forget that diet is not self-torture, it is in a sense self-contemplation. You watch yourself and get better!
Third day

For lunch - 1 large zucchini, fry in slices with vegetable oil. Olive or sesame oil will make it taste better.
For dinner - salad with fresh cabbage and olive oil, boiled beef 200 g, 2 hard-boiled eggs. Advice: if you have not only sunflower oil, but also sesame, corn or olive oil, do not give up the flavor variety.
Fourth day
At breakfast - black coffee.
At lunch - one raw egg, 3 large carrots boil and add vegetable oil, 15 g of hard cheese. You can just eat two carrots, and cut one into thin strips, mix with grated cheese and olive oil fields.
For dinner - any fruit, exclude grapes and bananas.
Advice: it is not necessary to eat a pound of fruit at once - do not stretch the stomach, it is better to divide them into two meals.
The fifth day
At breakfast - raw carrots with lemon juice. You can grate, chop or eat half of the carrots just like that.
For lunch - boiled or fried fish, a glass of tomato juice.

Sixth day
At breakfast - black coffee.
For lunch - boil half a small chicken without fat and skin, salad with fresh cabbage or carrots.
For dinner - 2 hard-boiled eggs, 200 g of raw carrots mix with vegetable oil.
Seventh day
At breakfast - green or herbal tea without sugar.
For lunch - boil 200 g of beef, fruit.
For dinner, you can use any of the last week's Japanese diet dinner options, but exclude dinner on the third day.
Eighth day
At breakfast - black coffee.
For lunch - boil half a small chicken without fat and skin, salad with fresh cabbage or carrots.
For dinner - 2 hard-boiled eggs, 200 g of raw carrots, mix with vegetable oil.
The middle of the Japanese diet has passed, now the diet needs to be repeated.
Ninth day
At breakfast - raw carrots with lemon juice.
For lunch - 250-300 g of fish, large fish, fry or boil, a glass of tomato juice.
For dinner - fruit.
Tenth day
At breakfast - black coffee.
For lunch - 1 raw egg, 3 large carrots, boil and add olive oil, 15 g of hard cheese.
For dinner - fruit, exclude grapes and bananas.
Eleventh day
At breakfast - black coffee with croutons.
For lunch - 1 large zucchini fry in slices with vegetable oil.
For dinner - salad with fresh cabbage and olive oil, boiled beef 200 g, 2 hard-boiled eggs.
Twelfth day
At breakfast - black coffee with croutons.
For lunch - fried or boiled fish, salad with vegetables, cabbage with olive oil.
For dinner - boiled beef 100 g, a glass of kefir.
Thirteenth day
At breakfast - black coffee.
For lunch - 2 hard-boiled eggs, a salad of boiled cabbage and olive oil, a glass of tomato juice.
For dinner - boiled or fried fish 250-300 g.
Congratulations! Completed 13 Days of Strict Japanese Diet!
It is not recommended to lean on sweets already on the 14th day, otherwise the lost kilograms will return very quickly. Let the diet of the next day at the end of the diet include the foods that you ate the previous two weeks. Introduce sugar and sweets into the diet gradually, no more than one spoon. And maybe now, sweet will seem less attractive to you ?!