Korean dishes have firmly entered our lives, because they are very tasty and healthy: a salad of carrots, beets and cabbage in Korean is just a storehouse of vitamins. It is prepared very easily and from those products that are in our refrigerators at any time of the year. An unusually bright, fragrant and very tasty Korean salad is not only an everyday dish, but also a real decoration of the festive table. Korean-style vegetables will appeal to everyone: their sweet and sour spicy taste gives real pleasure.
Ingredients:
- 500 grams of white cabbage;
- 1 large beet;
- 1 large carrot;
- 80 milliliters of 9% vinegar;
- 100 milliliters of vegetable oil;
- a pinch of black and red ground pepper;
- 3 cloves of garlic;
- 0.5 teaspoon ground coriander;
- 1 tablespoon of sugar;
- 1-2 teaspoons salt (to taste).
Salad of carrots, beets and cabbage in Korean. Step by step recipe
We will place all prepared products in a deep bowl to make it easier to mix.
- Finely chop the cabbage (with a knife or a special shredder, whichever is more convenient for you).
- Carrots and beets, pre-peeled and well washed, grate on a Korean carrot grater (if you don’t have one, you can use an ordinary coarse grater or cut all the vegetables into thin strips, as Korean chefs do).
- Mix all vegetables in a bowl.
- Add salt (you can according to the recipe, or you can just to your taste - it doesn’t matter) and rub it with your hands so that the vegetables release the juice and become softer.
- We rub the garlic on a fine grater (immediately into a bowl), season, quite plentifully, with coriander and ground black pepper. Sprinkle with a little red pepper. Add sugar according to the recipe.
- Pour everything with vegetable oil and vinegar. Mix thoroughly.
- Transfer to a container with a tight-fitting lid and refrigerate for a couple of hours (preferably overnight). Korean salad should be well marinated.
I want to offer a slightly different variation of this recipe: I like it more.
- We chop cabbage, carrots and beets in the same way as in the first recipe.
- We also add salt and grind all the vegetables until they start up the juice and become softer.
- We cut one head of onion into half rings and fry in the entire amount of vegetable oil until golden brown. Pour the prepared vegetables with hot (boiling) oil.
- Now we will add all the spices (exactly in this order: first oil, then spices: so that they retain their aroma and taste).
- Add granulated sugar, pepper (red and black), coriander and chopped garlic. We mix everything well.
- Season with vinegar.
Tip: pour in the vinegar gradually, try to keep the acid in moderation.
- Let the Korean vegetable salad brew at room temperature for at least three hours, then put it in the refrigerator.
Ready-made Korean vegetable salads have one very important quality: the longer they stand, the tastier they become. You can cook such a salad for the future and get it when unexpected guests arrive. You can use them both as an appetizer and as a side dish. You can serve Korean-style salads for breakfast, lunch or dinner: after all, the more vegetables we eat, the better for our body. On the site "I love to cook" you will find other recipes for Korean salads.
There is an opinion among amateur cooks that the more complex the recipe, the tastier the cooked treat is, but this is far from the case. Beet and cabbage salad is ready to debunk stereotypes, because this is a vivid example of the fact that you can cook a delicious and healthy snack from a minimum of the simplest ingredients. And besides, the culinary potential of these products is so great that many different salads can be prepared from them for every taste.
No one will argue if we say that cabbage, carrots and beets are one of the most popular garden creations that we carefully grow on our plots. In addition to the fact that these fruits give excellent yields in our latitudes, remarkable benefits have also been concentrated in them.
Healthy beets
Dishes from fresh carrots and beets are literally bursting with benefits. It is even difficult to count the amount of vitamins, minerals, and fiber in their composition, and their energy value is so small that these products are a tasty morsel for diet nutrition.
Carrots and beets are part of many dishes, from soups to desserts and drinks. Borscht, okroshka and beetroot, vegetable cutlets, stew and pancakes. But most often these vegetables together and separately can be found in cold appetizers.
It is impossible to guess how many beetroot and carrot recipes there are in the world, but among them, fresh and canned salads from cabbage and colored root vegetables remain traditional for us.
Salad "Brush" of beets and cabbage
Ingredients
- — 1-2 pcs. + -
- - 1 PC. + -
- Cabbage - 1/4 fork + -
- - 50 ml + -
- - at the tip of a knife + -
- - 1 tsp + -
- — 2 pinches or to taste + -
Cooking
Which includes beets, cabbage and carrots, is an excellent option for cleansing the body of toxins, and also acts as an excellent vitamin complex. Raw carrots and other components are a pure source of dietary fiber and fiber, which aids digestion and speeds up metabolism. It is very easy to cook
- Vegetables peeled from skins and sluggish leaves: carrots, beets and cabbage, chop and three on a grater.
- We add the cabbage and press it with our hands so that it softens slightly.
- We fill the beets with unrefined sunflower or olive oil (2 tablespoons) and mix well so that each straw is covered with an oily layer. This will prevent the rest of the ingredients from turning ruby.
- Now all the ingredients can be mixed, salt to taste and pepper. Add another 35 ml of oil, lemon juice to the salad, mix everything. Salad ready.
Often, other components can be added to such a salad, giving the dish a special taste and additional benefits:
- Pre-soaked and then crushed prunes aid digestion;
- Pomegranate seeds will complement the treat with vitamin C and iron, as well as give the snack a pleasant sour-tart taste;
- Walnut kernels, crushed into large pieces, will make the salad more nutritious and tasty.
- There is also a sweet and sour version of such a salad, where granulated sugar (1-2 tsp) is also added for dressing along with butter, lemon juice and a pinch of salt.
Korean cabbage salad with beets and carrots
Korean salads somehow quickly burst into our culinary life and stayed there forever, because they are so delicious. Any hostess can cook a classic Korean-style carrot at home if there is seasoning. And if you make the dressing yourself, and even add cabbage and beetroot to the traditional orange root crop, then you won’t pull it by the ears from such a salad.
Ingredients
- A small fork of cabbage - 500 g;
- Beets - 1 root crop;
- Carrot - 120 g;
- Bulb onion - 1 onion;
- Coriander powder - ½ tsp;
- Garlic cloves - 3 pcs.;
- Table vinegar 9% - 50-70 ml;
- Refined vegetable oil - ½ tbsp.;
- Black pepper powder - ½ tsp;
- Sugar - 20 g;
- Salt - 1.5 tsp
Preparation of beet and cabbage salad
- Grind prepared, washed and peeled vegetables. Carrots and beets on a grater for Korean salad, and with the help of a shredder we turn cabbage into an even and thin straw.
- Now, in a large wide-bottomed container, mix all the vegetables together with salt, slightly crushing the slices so that the salt soaks the cabbage and root crops well. We leave the half-finished salad to infuse for 15-20 minutes.
- Meanwhile, chop the onion into thin rings and fry in oil until translucent and light golden. We mix the finished frying with salted vegetables.
- Now we mix the salad with the rest of the ingredients as a dressing aromatic mixture: pour sugar, then pepper, coriander and pressed garlic.
Pour in the vinegar and oil and mix everything thoroughly again. Salad in this form should be marinated in the refrigerator for about 2-3 hours.
Salad "Goat in the garden"
This option of treat is guaranteed to become the main object of admiration for its appearance alone. And after tasting this masterpiece, there will definitely be more fans of your cuisine.
Ingredients
- Smoked sausage - 0.3 kg;
- Cabbage forks - ½-1/3 pieces;
- Carrots - 250 g;
- Beets - 120-150 g;
- Potato - 3 tubers;
- Fresh cucumbers - 2-3 pcs.;
- Garlic cloves - 2 cloves;
- Mayonnaise - 1 small pack;
- Salt - 7 g;
- Pepper powder (black) - ½ tsp
Home cooking "Goat"
- All components of this salad are used without heat treatment, which makes this appetizer a storehouse of nutrients. And thanks to this, such a salad is prepared very quickly.
- All components should be crushed into straws. Cabbage on a shredder, cut potatoes on a coarse grater, cut cucumber and sausage manually into thin sticks, beets and carrots after cleaning three on a Korean grater.
- Potatoes are the only component that requires pre-cooking. But it does not need to be boiled, and raw potatoes should be deep-fried until crunchy, like tiny chips. After frying, put the potatoes on paper so that some of the oil is absorbed.
The layout of the salad is quite original: on a large dish in the center we lay out a hill of sausages, along the edges in the form of a seven-flowered flower, we put other components in slides with petals, which should first be slightly salted and peppered. It turns out a very bright, healthy and creative salad. Squeeze mayonnaise along the inner sausage circle.
Serve such a salad in portions and put it on a dish immediately before serving, so that the potatoes do not have time to soften and remain crispy. By the way, potatoes can be replaced with crackers, and sausage with meat fried with spices.
Tired of snacks with mayonnaise and sour cream at home - cook a spicy salad of cabbage, beets and carrots with garlic! Such a salad will invigorate, replenish the supply of vitamins in the body and simply diversify your diet. Cabbage, beets, carrots (here) are available both in price and availability on sale, and if you have your own garden, there will be no problems with the salad at all. The ratio of the ingredients of such a cabbage salad can be changed, guided by personal preferences: increase the content of garlic, mustard, and other components, or reduce.
Recipe Ingredients:
- medium sized beetroot,
- medium carrot,
- small fork of fresh cabbage
- a couple of garlic cloves
- a couple of tablespoons of table mustard,
- spoon - one and a half vegetable oil,
- lemon juice (apple cider vinegar) - a tablespoon,
- salt and ground pepper.
Cooking cabbage-based vegetable salad, with photo
All vegetables are washed and cleaned. Shred the cabbage into thin strips. Grate carrots and beets on a grater for Korean carrots. We chop the garlic finely, finely, or push through the garlic.
Lightly salted, mix the ingredients in a container and proceed to prepare the dressing for our salad.
In a small container, mix a couple of tablespoons of table mustard with vegetable oil and lemon juice (vinegar), not forgetting to add salt and pepper. Mix salad dressing well until smooth.
Pour the mixture of vegetables in a salad bowl with the resulting sauce in a thin stream and mix. Let stand a little in the cold and brew.
We serve a spicy salad of cabbage, beets, carrots and garlic with any fish and meat dishes. It is good and just with boiled potatoes. By the way, eating the contents of misted glasses with them, you will keep a sober look at things for a long time and will not lose your head ... And how do you like the option of preparing for the second?
Bon Appetit! And new options!
Vitamin salads are very popular today, especially in the autumn-winter period, when we consume a minimum of plant foods. Then all winter vegetables and fruits are used. The list is small - cabbage and apples with beets, as well as carrots. So I decided to put it all together in one recipe. I wanted to fill it, of course, not with mayonnaise, but with vegetable oil. And what did I end up with? Luxurious vitamin vegetable salad with fresh apple!
You can serve this dish as an addition to the main dishes. But it’s also good as an independent snack between meals. A tasty and healthy salad is especially suitable for those who follow their figure - it has a low calorie content, and a huge amount of fiber will help to cope with hunger. Such a salad is possible and necessary.
Recipe Information
Cooking method: cutting .
Total cooking time: 15 minutes.
Servings: 3 .
Ingredients:
- white cabbage - 500-600 g
- carrots - 1 pc.
- beets - 1 pc.
- apple - 1 pc.
- salt - to taste
- sugar - 1/2 tsp
- balsamic vinegar - 1-2 tbsp. (taste)
- vegetable oil - 2-3 tbsp.
Cooking method
Note to the owner:
- When white cabbage is tough, it is better to chop it not with a knife, but with a housekeeper. Although, if you are a professional, then thinly shredding cabbage will not be difficult for you. It is better to grate the rest of the vegetables on a fine or medium grater, as they are also raw and hard.
- Other varieties of cabbage are also suitable for this salad: red cabbage, Savoy or Beijing. The last two are quite tender.
- You can experiment with salad dressing. I use balsamic vinegar, but lemon juice or apple cider vinegar can be substituted. Be sure to add a pinch of sugar to neutralize the acid from the balsamic or lemon juice.
