Vegetable salads can significantly diversify the menu, while preparing quickly and do not require large financial costs. Whatever vegetables are included in the dish, it always turns out to be low in calories, healthy and very tasty. Keep the top 20 recipes!
1. Vegetable salad "Motley"
At first glance, this is an ordinary cabbage salad, but a special dressing turns it into a feast of taste and freshness.
You will need:
For the salad: 1/2 medium fork of white cabbage, 1 sweet and sour apple, 150 g green peas, 5-6 tbsp. l. toasted sesame seeds, 4 tbsp. l. roasted walnuts.
For refueling: 1 juicy orange, 1 tbsp. l. lemon juice, 4 tbsp. l. aromatic olive oil, 1 tbsp. l. apple cider vinegar, 2 cloves of garlic, 1 tsp. honey, 1 tbsp. l. soy sauce, medium-ground sea salt.
Preparation: Salt the chopped cabbage and remember with your hands before juicing, mix with an apple grated for Korean carrots, green peas, chopped nuts and sesame seeds. In a 200-gram jar, add the ingredients for dressing: orange and lemon juice, vinegar, garlic passed through a press, liquid honey, etc. Close the lid tightly and shake vigorously for three minutes to combine the ingredients into a smooth sauce. Pour the resulting liquid into the salad, let it brew for ten minutes.
2. Korean salad
If you cook more of such a salad, then you can roll it up in jars and leave it for the winter, and then at any time you can treat it to guests or family.
You will need: 1.5 kg of white cabbage and carrots, 1 kg of onions and bell peppers, 2 bags of ready-made seasoning for carrots in Korean, 2-3 cloves of garlic, 1 chili pod, 1 tsp. ground black pepper, 1 cup sunflower oil, 1 cup 9 percent vinegar, 2-3 tbsp. l. ordinary table salt, 6 tbsp. l. Sahara.
Preparation: Grate carrots for Korean carrots, mix with chopped thin strips of pepper and chopped cabbage, chop the onion in half rings and fry in oil, pass the garlic through a press. Pour the vegetables folded into a bowl with a mixture of vinegar, spices, salt and sugar, add the chili cut into rings (without seeds and stalks), mix. After an hour, you can try. If you decide to prepare such a salad for the winter, then put it in jars, sterilize for 20-25 minutes and roll up.
3. Vegetable salad "Bourgeois"
Pine nuts and a savory dressing make this casual fresh vegetable salad a real delicacy. Try it and see for yourself!
You will need:
For the salad: 2 cucumbers, 1 large tomato, 1 small onion, 1 bunch of rocket salad, 2 tbsp. l. pine nuts.
For refueling: 3 tbsp. l. soy sauce, 2 tbsp. l. aromatic olive oil, 1 tbsp. l. lemon juice, 1.5 tsp. granular mustard, 1 tsp. liquid honey, a pinch of caraway seeds, 0.5 tsp. white sesame seeds, 0.25 tsp each dill seeds, coriander, ground mixture of peppers and hot pepper, 1 tsp. chopped dried mint.
Preparation: Grind dry seasonings and sesame seeds in a mortar, mix with liquid ingredients for dressing. The bottom and sides of the salad bowl are lined with arugula leaves, you can leave them intact, or you can tear them into several parts with your hands, then lay out the onion cut into rings, cucumber slices and thin tomato slices. Top with dressing, sprinkle with pine nuts.
4. Cabbage salad with celery
A very tasty and simple vegetable salad available all year round.
You will need:
For the salad: 0.5 kg of cabbage, 1 large onion, 1 carrot, 1 red or orange bell pepper, 0.5 celery root, 1 sour apple.
For refueling: 100 ml unrefined corn oil, 90 ml apple cider vinegar, 2 tbsp. l. sugar, 2 tsp. sea salt, 2 cloves of garlic.
Preparation: In an enamel saucepan, combine finely chopped cabbage, half rings of onion, celery grated for Korean carrots, apple and carrot, bell pepper chopped into strips. Put the ingredients for the marinade in a saucepan, bring to a boil, crystals of salt and sugar should dissolve without residue, immediately pour into a container with vegetables. Place the oppression on top and leave to marinate overnight. In the morning, a delicious crispy salad is ready to be tasted.
5. Vegetable salad as a side dish
It is best to serve such a salad as a side dish for meat dishes.
You will need:
For the salad: 1/4 fork of Chinese cabbage, 1 fresh cucumber, 1 green bell pepper pod, 1 red onion, 0.5 bunch of dill, 2 tbsp. l. grape vinegar, sea salt, sugar.
For refueling: 3-4 tbsp. l. unrefined olive oil, 1 tsp. mustard with grains, 1.5 tbsp. l. lemon juice.
Preparation: Cut the onion into thin rings or half rings, cover with vinegar, sprinkle with a little salt and sugar, set aside. Cut the rest of the vegetables into thin strips, chop the cabbage on a special grater, mix with squeezed pickled onions. Whisk the ingredients for dressing well, pour in the vegetables, sprinkle with chopped dill.
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6. Cosmos salad
The most common vegetables, only purple and red, cut and season with walnut butter sauce. The taste will turn out to be indescribable!
You will need:
For the salad: 300 g of red cabbage, 1 pod of red bell pepper, 10 cherry tomatoes, 1 red onion.
For refueling: 2-3 st. l. chopped walnuts, 0.5 tsp. powdered sugar, 2 cloves of garlic, 1.25 tsp. mustard, 1 tsp. sea salt, 3 tbsp. l. walnut oil, 0.25 ground black pepper, 5 sprigs of purple basil.
Preparation: Stir chopped cabbage, thinly chopped onions and peppers, halves or quarters of tomatoes in a suitable container. Chop the basil as small as possible, add the nuts and the rest of the dressing, beat with a blender until smooth and mix with the vegetables.
7. Black radish salad
Black radish is sold in stores and on the market from autumn to spring, so this delicious salad can be prepared all the time!
You will need: 0.5 kg of black radish, 1 large carrot, 1 pod of sweet bell pepper, 2 onions, 1 small head of garlic, 2 tbsp. l. vinegar (3 percent) and unrefined oil, 1 tbsp. l. sugar, hot pepper, sea salt.
Preparation: Peel the radish, grate it together with the carrots on a Korean carrot grater, sprinkle with salt and rub well with your hands. Add the onion and bell pepper, chopped into small cubes, chopped garlic, seasonings, cover with a mixture of vinegar, sugar and vegetable oil.
8. Vegetable salad "Eggplant"
With such a salad, no mushrooms and meat are needed. The dish turns out to be hearty, nutritious, tasty.
You will need: 2 eggplants, 1 carrot, 2 sweet bell peppers, 3 cloves of garlic, 1 large onion, 1 tsp each. sugar and salt, 2 tbsp. l. vegetable oil, 1.5 tbsp. l. balsamic vinegar, a pinch of ground chili, 0.25 tsp. black pepper, herbs.
Preparation: Cut the eggplants into long thin slices, rub on all sides with salt, leave for half an hour, then boil in boiling water and squeeze. Fry the eggplants in vegetable oil until golden brown, in a separate frying pan, fry the grated carrots. Meanwhile, finely chop the onion and pepper, season with balsamic vinegar, salt, sugar, black pepper, and marinate for an hour. Put pepper and onions in a salad bowl, then - eggplants, sprinkle with chili and chopped garlic with herbs, add carrots and mix.
9. Salad with beans and potatoes
This salad can be served as an appetizer or as a stand-alone meal for dinner.
You will need: 3 potatoes, 120 g boiled beans, 1 large pickled cucumber, 100 g sauerkraut, 0.5 red onion, 1 tsp. horseradish seasonings, 0.5 bunch of greens, 6 tbsp. l.unrefined corn oil, a pinch of sugar, sea salt.
Preparation: Boil potatoes in "uniform", peel and cut into slices, cut onion into half rings, cucumber into large cubes. Mix vegetables with squeezed sauerkraut and chopped herbs, season with the rest of the ingredients indicated in the recipe.
10. Vegetable salad with mushrooms and olives
Prepare this salad when you don't have time to mess around in the kitchen for a long time, but you really want to surprise and feed deliciously unexpected guests.
You will need:
For the salad: 0.5 kg of champignons, 1/4 fork of cauliflower, 2 fresh cucumbers, 1 yellow bell pepper, 200 g each green and black pitted olives.
For refueling: 1 head of garlic, 110 ml olive oil, 5 tbsp. l. lemon juice or vinegar, 1 tbsp. l. salt, 3.5 tbsp. l. sugar, 10 black peppercorns.
Preparation: Mix the marinade ingredients in a bowl and set aside. Disassemble the cauliflower into inflorescences, put them in boiling water for three minutes and immediately fill them with cold water, then put them in a colander. Blanch the mushrooms in boiling water for five minutes, then put them in cold water and also put them on a sieve so that the moisture drips. Cut the rest of the vegetables into thin strips, leave only the olives intact. Mix everything in one container, fill with marinade and refrigerate for five hours, stir from time to time.
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11. Salad "Red Sunset"
A simple and delicious vegetable salad that's perfect for a light dinner, a snack at work, or a side dish with meat dishes.
You will need: 1/4 fork red cabbage, 1 carrot, 1/2 beetroot, a handful of cherry tomatoes, 3 tbsp each l. olive oil and lemon juice, 0.5 tsp. salt, a pinch of sugar.
Preparation: Chop the cabbage on a special grater, salt and remember with your hands, then pour it with lemon juice, sprinkle with a pinch of sugar, mix and leave for 7 minutes to soak. Carrots and sodium beets on a fine grater, transfer to a bowl with cabbage, let it brew for five minutes, pour in vegetable oil.
12. Vegetable salad with sour cream
Sour cream dressing gives fresh vegetables a special tenderness, and raisins - spicy sweet notes. Very tasty!
You will need:
For the salad: 300 g broccoli, 1 carrot, 1 sweet and sour apple (large), 1 medium celery root, 1 fresh turnip, 2 tbsp. l. raisins, fresh herbs.
For refueling: 200 ml of 15% sour cream, 1 tsp. apple cider vinegar, 1.5 tsp. mustard with grains, 1.5 tbsp. l. vegetable oil, a pinch of ground pepper, sea salt.
Preparation: Combine finely chopped broccoli with raisins, grated carrots and apples. Add fresh herbs, salt and pepper to taste. Pour sour cream, vinegar and oil into a cup, mix with mustard, season the salad.
13. Warm vegetable salad with zucchini
Prepare such a salad as a second course for lunch, it has everything to have a hearty and tasty meal!
You will need: 300 g of champignons, 1 onion, 1 zucchini, 3 tomatoes, 120 g of hard cheese, 3 tbsp. l. soy sauce, 4 tbsp. l. odorless vegetable oil, 2 cloves of garlic, salt and a pinch of Provencal herbs.
Preparation: Cut the zucchini into thin translucent slices and lightly fry in oil. Fry the onion and mushrooms separately. In a deep salad bowl, lay in layers: zucchini, tomato slices, chopped garlic, fried mushrooms with onions, cheese cubes. Pour soy sauce and sprinkle with dried herbs.
14. Salad with egg noodles
"Noodles" are made from thin egg pancakes cut into strips. And in combination with crispy and juicy vegetables, you will get a delicious snack.
You will need:
For the salad: 200 g of shredded Chinese cabbage, 1 bell pepper pod, 1 red or sweet white onion, 5 cherry tomatoes, 2 tbsp. l. lemon juice, herbs.
For pancakes: 2 eggs, 1 tbsp. l. flour, a pinch of salt.
For refueling: 200 ml plain yogurt, 1.5 tsp. granular mustard, 0.3 tsp. Tabasco sauce, sea salt.
Preparation: Cut the onion into half rings and marinate in lemon juice.Prepare a homogeneous batter from eggs, salt and flour, fry two thin pancakes in a pan with butter, cool and cut into thin strips. Cabbage and thinly sliced peppers, pickled and squeezed onions, tomato quarters in a bowl, add egg noodles, fill with dressing.
15. Salad in jelly "Motley balls"
The preparation of this vegetable salad will take a little fuss in the kitchen, but the result is worth it!
You will need: 1 tbsp. l. finely chopped white and red cabbage, a quarter of red, green and yellow bell peppers, 2 tbsp. l. green peas, 2 tbsp. l. canned corn, 2 tbsp. l. lemon juice, 3 tbsp. l. soy sauce, 200 ml of water, 1.5 tsp. sugar, 1 tsp. salt, 450 ml of hot broth, 30 g of gelatin.
Preparation: Prepare gelatin according to the instructions, strain and pour into the broth, add spices, soy sauce, lemon juice, pour into silicone hemispheres. Distribute the mixed vegetables into molds filled with gelatin broth, refrigerate for several hours. Before serving, combine the halves into balls, garnish with herbs.
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16. Vegetable salad with crispy balls
Crispy, breaded zucchini balls give this salad a satiety and originality!
You will need: 1 bunch of lettuce leaves, 2 tomatoes, 5 tbsp. l. fried mushrooms with onions, 1 young zucchini, 2 raw eggs, 2 boiled eggs, 1 tsp. lemon juice, 2 tbsp. l. soy sauce, 4 tbsp. l. bread crumbs, sea salt and herbs.
Preparation: Mix the zucchini grated and squeezed from the juice with an egg, breadcrumbs and a pinch of salt, form into balls and fry in vegetable oil. Cut the boiled eggs and tomatoes into wedges, tear the lettuce with your hands, mix with the fried mushrooms and place on an oval dish. Sprinkle with soy sauce, lemon juice, pepper and salt. Garnish with cooled squash meatballs and sprinkle with herbs.
17. Side salad with mashed potatoes and avocado
Avocado is an internationally recognized superfood that will make any vegetable salad even more healthy, tasty and satisfying.
You will need: 350 g of ready-made mashed potatoes, 1-2 fresh cucumbers, 1 bell pepper pod, 1 avocado, 1 bunch of herbs.
Preparation: Roll up small balls of mashed potatoes, brew them in vegetable "crumbs", put them in a salad bowl, sprinkle with salt and chopped herbs. For vegetable "crumbs", cut the bell pepper into small cubes, preferably yellow or red, avocado pulp and cucumber.
18. Vegetable salad "Himalayas"
Use Himalayan pink salt instead of regular salt, it will add a special charm to the salad.
You will need: 1/4 fork of Chinese cabbage, 0.5 cans of canned corn, 150 g of canned pineapples, 6 tbsp. l. canned green peas, 1 red bell pepper, 150 g of hard cheese, 1 apple, 1 orange, 150 g of grated celery root, mayonnaise and pink Himalayan salt.
Preparation: Peel the orange slices from the films and cut into 3-4 parts, cut the pepper, pineapple and apple into small cubes, rub the rest of the ingredients on a grater, chop the cabbage into strips. Combine these foods with corn and peas, season with mayonnaise and Himalayan salt.
19. Vegetable salad with adjika
A moderately spicy, crispy vegetable salad with beans and adjika is a great option for a picnic or as lunch at work.
You will need: 1 carrot, 150 g boiled beans, 150 g red cabbage, 1 red onion, 1 bell pepper pod, 3 tbsp. l. adjika, 3 tbsp. l. tomato sauce, 2 tbsp. l. vinegar, 0.5 tsp each. sugar and salt, 5 tbsp. l. odorless vegetable oil, 2 tbsp. l. unrefined sunflower oil, greens.
Preparation: Put a deep frying pan on the stove, pour some refined oil and heat, cook the salad over an above-medium heat, adding vegetables alternately at intervals of 15-20 seconds, stirring constantly.First of all, pour chopped cabbage into a frying pan, then grated carrots, onion chopped into half rings, bell peppers chopped into strips, boiled beans without decoction, fill with dressing, stir and remove from heat. For dressing, mix adjika, tomato sauce, salt, sugar, unrefined oil, vinegar in a cup. Transfer the prepared salad to a deep salad bowl, sprinkle with dill.
20. Frozen vegetable salad
A versatile salad that can be prepared at any time of the year, since products for it can always be bought at the nearest supermarket.
You will need: 250 cauliflower, 350 g green beans, 200 g broccoli, 1 can of corn, mayonnaise and spices.
Preparation: Frozen vegetables, without defrosting, throw in salted water, boil until tender. Disassemble both types of cabbage into inflorescences, cut the beans into pieces, mix the cooled boiled vegetables with corn, salt and pepper to taste and season with mayonnaise.