Seven healthy and tasty salads without adding mayonnaise! Cucumber, cabbage and corn salad.

Mayonnaise is evil! Every modern housewife should know and understand this. Not only does it spoil the figure, but it also has a huge amount of fat and chemical additives!

Even if the question arose before you, what is the best way to season the salad with mayonnaise or sour cream, our answer is definitely not mayonnaise! Sour cream can be used, but for those who follow the figure, it will not work, it is better to use olive or vegetable oil.

We present to your attention the 7 most useful and delicious recipes salad without mayonnaise!

1. Vegetable salad with olives and feta

Ingredients:

• tomatoes,
• cucumbers,
• bell pepper - only 200 g each
• Feta - 200 g, which can be replaced with feta cheese.
• Ten to fifteen pitted olives,
• greens to taste,
• salt,
• pepper.
• Three tablespoons of vegetable oil
• two tablespoons lemon juice.

Preparation:

Cut cucumbers into strips, tomatoes into cubes. The seeds must be removed from the pepper and cut into strips. To prepare delicious dressing, you need to mix lemon juice and oil. Add pepper and salt. Mix tomatoes, cucumbers, chopped peppers with dressing.

Finely chop the washed greens.

Mash feta cheese with a fork and add herbs to it. Form balls from the resulting mass. Put an olive inside each ball. Put the salad in a salad bowl and decorate with feta balls.

2. Vegetable salad "Tsvetnoy"

Ingredients:

• Peking cabbage - 200g
• Cucumbers - 200g
• Carrots - 100g
• Canned corn - ½ can
• Lettuce leaves - ½ bunch
• Salt to taste
• Vegetable oil - to taste

Preparation:

Clear the work surface for the ingredients for the vegetable salad. You will need 200g Chinese cabbage, an average of 3 cucumbers (200g), one carrot (100g), lettuce, canned corn, vegetable oil. Take a wooden cutting board and chop Chinese cabbage small squares.

Before doing this, rinse the cabbage leaves under running water to remove dust and dirt. Wash the cucumbers, peel them completely if desired. Cut off the tips from the cucumbers as they can taste bitter. Cut the cucumbers into small cubes.

Peel the carrots and wash. Cut into small cubes on a cutting surface. You can also grate the carrots on a coarse grater for convenience. Rinse the fresh lettuce leaves and cut into large pieces. You can also skip the knife and just gently tear the salad leaves straight into the salad bowl.

Transfer all the chopped ingredients to a deep salad bowl: carrots, cucumbers, Chinese cabbage, lettuce. Empty out canned corn, mix everything well. Season the salad with vegetable (or olive oil), salt and pepper to your taste.

3. Cucumber, cabbage and corn salad

Ingredients:

• Cucumbers - 200g
• White cabbage - 100g
• Canned corn - ½ can (150g)
• Vegetable oil - 3 tablespoons
• Lettuce leaves - 1 bunch
• Salt to taste

Preparation:

On the work surface, place the ingredients you will need to make the salad: cucumbers, cabbage, canned corn, lettuce, salt and vegetable oil. Wash the cucumbers, cut off the ends (if they taste bitter). You can peel the skin completely if you wish, but this is not necessary.

Cut the cucumbers into strips: first along the stripes and then across. Chop the cabbage and squeeze with your hands as it should. It will drain the juice and soften in the salad. You can shred cabbage either finely or coarsely, depending on your preferences.

Rinse the lettuce leaves from dust and dirt. Shake off the water and cut, not very large. You can also do without a knife by tearing the leaves with your hands. Place chopped vegetables and canned corn in a deep salad bowl. Salt the salad to your liking, season with vegetable oil and mix well. Do not overdo it with butter, lettuce should not float in it.

4. Crispy salad

Ingredients:

• 200 g white loaf
• 250 g chicken fillet
• 150 g cheese
• 300 g cucumbers
• 150 g onions
• 1 bunch of green salad

refueling:

• 4 tablespoons vegetable oil
• 3 cloves of garlic
• 1 tbsp vinegar 6%
• pepper

Preparation:

Boil the fillets until tender (cook for about 20 minutes after boiling). Then cool the meat and take it apart into fibers. Now cut a white loaf into cubes and fry until golden brown.

Cut the cucumbers into strips. Also cut the onion into half rings. If you bought bitter onions, then first pour boiling water over it, leave for 10 minutes, then drain the water, rinse the onion in cold water... Then grate the cheese (for this, use a fine grater). Next, you need to make a dressing. You need to mix vinegar, salt, vegetable oil, pepper, and squeeze garlic into the mixture.

You can tear the salad with your hands. Then add the cucumbers, chicken fillets, onions, cheese and the croutons and dressing, we recommend adding the croutons before serving to keep them crispy.

5. Spicy carrot salad

Ingredients:

• Carrots 500 g
• Cucumbers 200 g
• Garlic wedges 1 pc.
• Fresh ginger 3 cm
• Soy sauce 50 ml
• Sesame oil 40 ml
• Sesame 20 g

Preparation:

Take the carrots and peel them, then cut them into fairly thin strips, but you can grate them with the grater used to make Korean carrots. Then cut the cucumber into thin slices and add it to the carrots. Now peel the fresh ginger and garlic. Chop the garlic into small pieces, and grate the ginger on a fine grater.

Then grind everything well in a mortar until you get a homogeneous mass, then add butter, soy sauce and mix well. Then pour the dressing into the salad, mix, let stand for about 30 minutes. in a cool place.

Serve the carrot salad sprinkled with sesame seeds.

6. Korean-style seaweed and carrot salad

Ingredients:

• Cabbage with garlic - 0.5 kg,
• Korean carrots - 0.5 kg,
• Green canned peas- 250 grams,
• Canned corn - 3 tablespoons,
• Bulgarian red pepper, olives, dill - for decoration
• Korean carrots - 0.5 kg:
• Garlic - 2 cloves
• Vinegar 9% - 1.5 tbsp l.
• Olive oil- 3 tbsp. l.
• Paprika - 0.5 tsp
• Onions - 1/4 pcs.

Preparation:

To make Korean-style carrot salad, make the carrots first. Peel, wash and grate the orange vegetable. You can also chop carrots in a blender. Place the shredded vegetable in a glass or enamel bowl and peel and chop the garlic using a press or grater. Mix it with carrots. Season the mixture of vegetables with vinegar and mix thoroughly.

Experiment and add Apple vinegar, instead of the usual. Place a frying pan over high heat, pour in the olive oil and let it froth well. Pour paprika into a frying pan, reduce heat, and simmer in oil for 60 seconds. Thanks to the red pepper, the oil acquires a pleasant aroma, and the paprika will lose its sharpness. Peel the onions, wash, cut into small cubes and simmer in a pan for a few minutes until golden brown. Strain the olive oil to remove the onions.

It can be bad for taste qualities carrots and spoil them. Send the oil to the carrots, stir, cover and let it brew for a whole day. After 24 hours, you can start preparing the salad. If seaweed already ready or even with additives is good. Otherwise, rinse it well several times and let the water drain out. Transfer the cabbage to a deep bowl. Add ready-made Korean carrots. Green pea and put the corn on a sieve, when the juice drains from them, pour the ingredients into the salad.

Mix all the products well. Wash the sweet pepper and cut into random pieces. Dry the olives; if there are pits, remove them. Wash and cut the dill sprigs. Garnish with pieces of bell pepper, olives and dill ready salad.

7. Italian salad

Ingredients:

• Peking cabbage leaves - 15 pcs.
• Arugula - 1 bunch
• Red sweet onion - 1 head
• Cherry tomatoes - 10 pcs.
• Olive oil - 20 ml
• Lemon juice

Preparation:

Cut the onion into half rings, drizzle with a mixture of lemon juice, oil and salt. Toss the chopped Chinese cabbage, arugula, tomatoes and onions. Pour the dressing mixture over the salad.

Be interesting with

The name of the salad speaks for itself. this salad should contain seven vegetables.
It is original, certainly tasty and the main thing is to make it well when the tomatoes are green in abundance.

What is needed for this:

- one kilogram each:
green tomatoes, red bell pepper, white cabbage, pickled cucumbers, fresh cucumbers, carrots and onions,

- three tablespoons of salt,

- several pieces of bay leaves,

- a few black peppercorns,

- a few allspice peas.

For the marinade:

- a glass of vinegar,

- incomplete a glass of sugar,

- oil one and a half glasses,

- three glasses of water.

Cooking progress.

1. Prepare a large bowl for mixing vegetables.

2. Put the washed and peeled carrots in boiling water for a few minutes, then take them out, cool and cut into semicircles.

3. Bell pepper wash, remove seeds and cut into strips.

4. Peel, chop, blanch the onion.

5. Wash fresh cucumbers, peel and cut into slices.

6. Cut pickled cucumbers into slices.

7. Peel the cabbage from the top leaves, rinse, dry and chop.

8. Cut the washed green tomatoes into semicircles, chop all vegetables coarsely.

9. Then mix all the vegetables in a large bowl, season with salt and leave for a couple of hours.

11. Cooking the marinade.
Boil all the ingredients for the marinade.

12. Pour the vegetables in jars with the prepared marinade and sterilize them for ten minutes, then roll them up, turn upside down until they cool completely and take them to a cooler place for storage.
Bon Appetit.