Name: Salad with red cabbage, apple, and corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Ukrainian
Ingredients: Red cabbage - 200 g; fuji apple - 1 pcs.; Canned corn - 150 g; Red onion - ½ pcs.; Carrot - 1 pcs.; Refined sunflower oil - 25 ml; Apple cider vinegar 6% - 15 ml; Ground black pepper - ⅕ tsp; Lemon - ½ pcs.; Salt - 0.3 tsp; Greens (dill and parsley) - ½ bunch; Sugar - 1 tsp

Ukrainian

Let's prepare a delicious vitamin salad that will help replenish the body's supply of nutrients. This recipe is perfect for a Lenten, dietary, or vegetarian menu. Red cabbage salad with apple and canned corn is very juicy, vibrant, and crunchy. The dressing made with lemon juice, apple cider vinegar, and oil gives the dish a spicy touch. This is one of those recipes that takes 10 minutes to prepare and is ideal for a quick and easy snack. Try making this delicious salad, and it will surely become a frequent guest on your table!


Shred the red cabbage into thin strips, transfer to a deep salad bowl, and gently knead with your hands so that the vegetables release their juice.


Wash the carrots, peel them, cut them into thin long strips or grate them on a Korean-style vegetable grater. Add the carrots to the salad bowl with the red cabbage.


Wash the apple, cut it in half, peel it, remove the core with seeds. Cut the fruit into thin strips and add to the salad. Sprinkle the apple with lemon juice to prevent it from browning.


Drain the canned corn from the marinade, add to the rest of the ingredients.


Prepare the dressing. In a separate bowl, combine 25 ml of refined sunflower oil, 15 ml of 6% apple cider vinegar, and 15 ml of lemon juice. Add sugar, salt, and ground black pepper to taste.


Stir the dressing until smooth. If desired, the sugar in the dressing can be replaced with liquid honey.


Wash the dill and parsley, dry them from excess moisture, coarsely chop and add to the salad.


Cut half of a red onion into thin half-rings, add to the rest of the ingredients. Pour the coleslaw with sweet and sour dressing, mix thoroughly.


Spicy vegetable salad with red cabbage is ready.


Serve it immediately after cooking as a main course or as a side dish to meat or poultry. Enjoy!


Salad with red cabbage, apple, and corn


We prepare a delicious and hearty dinner from affordable ingredients. The plus of this recipe is that you will have both the chicken and a vegetable side dish ready at the same time. Chicken drumsticks with cabbage, baked in the oven in a sleeve, are incredibly juicy, tender and fragrant. In the process of cooking, the vegetables are saturated with the juice from the chicken and turn out especially tasty. You only need to marinate the chicken legs (this can be done in advance), prepare the vegetables, put all the ingredients in a sleeve and send them to the oven. After 50 minutes, you will have a delicious, healthy and nutritious dinner ready for the whole family. Quick, convenient and tasty, be sure to try it!


Chicken drumsticks with cabbage in the oven in a sleeve


There are many recipes for making sauerkraut. Today I propose making sauerkraut in its own juice without adding brine. In 3-4 days you can enjoy its unsurpassed taste. Sauerkraut according to this simple and proven recipe always turns out crispy, juicy and healthy. It can be eaten not only as a separate dish, but also added to salads and used as a side dish. Sauerkraut keeps well and does not lose its beneficial properties over time.

Cabbage, pickled in its own juice


An unusual combination of ingredients makes daikon radish salad delicious and original. The dish is both crunchy and delicately flavored. Daikon and crab stick salad is quick and easy to prepare, and can be served both on a festive table and as an everyday dish. Daikon gives the salad not only juiciness but also a light, piquant tang. Daikon can be replaced with watermelon radish, which is similar in taste and will also perfectly fit into this salad.


Salad with daikon radish, crab sticks, eggs, and corn


Soviet USSR

Throughout its long history, Olivier salad has become a traditional dish on the festive table. The familiar combination of ingredients always evokes a New Year's mood during the winter holidays. Which recipe for Olivier salad can be considered classic: the one prepared by Lucien Olivier or the recipe with boiled sausage and canned green peas? I believe both versions have a right to exist. Today I decided to remind you of the Olivier recipe with sausage to recall the taste of childhood. For this recipe, it's best to use high-quality premium boiled sausage and canned green peas from brain varieties. The salad turns out to be tasty, hearty, and juicy. It will be appropriate both on weekdays and holidays!

Olivier with sausage

Korean

Today I will tell you a quick and easy recipe for making Korean-style carrots. The appetizer turns out to be very juicy, aromatic, and moderately spicy. The amount of spices and garlic can be adjusted to your taste. Coriander gives the appetizer a characteristic nutty-spicy note, and paprika – a slight smoky aroma. Additional ingredients for Korean-style carrots are sugar and apple cider vinegar, which give the vegetables a slight sweet and sour note. Delicious Korean-style carrots can be served as a cold appetizer or used for making salads, rolls, and other dishes.

Korean-style spicy carrots

Eggplant, bell pepper, and garlic salad is an unusually juicy combination! Add aromatic greens, a bit of hot pepper to the vegetables, and enjoy an amazingly delicious dish! The salad turns out bright, appetizing, juicy, and healthy. During the marinating process, the vegetables acquire a tangy sweet and sour note, giving the dish a special original taste. If you like cilantro, feel free to use it in this salad instead of parsley. Choose bell peppers of different colors for the recipe to make the salad look even more appetizing.

Eggplant salad with bell pepper and garlic

A hearty, tasty salad with mushrooms and chicken. It turns out quite a lot, so the proportion can be divided in half.

Salad "Josephine"

The Amur salad with red fish has been known for more than 60 years. It was first prepared in 1956 in Khabarovsk, in the kitchen of the Amur restaurant at the hotel of the same name. At least that’s what the native Khabarovsk residents think. First, this bright and incredibly tasty salad gained popularity in the Far East, and then spread throughout Russia. The combination of salted red fish and fresh tomatoes may seem surprising to the ear. And it tastes incredible. Add juicy onions and canned green peas to tomatoes and fish - and you will experience real delight. You can take any red fish from the Far East - chum salmon, pink salmon, sockeye salmon, and so on. It can be smoked or simply salted - better, of course, lightly salted. Peas are an optional ingredient. We offer a classic Amur recipe, and you can adapt it to suit yourself, changing the proportions to taste.

Amur salad with red fish

Exquisite Salad with Salmon and Avocado: Focus on Asian Motifs
We present to your attention an unusual salad with salmon and avocado, which will become a real centerpiece of any festive table. The Asian notes in this dish will bring an atmosphere of exoticism and sophistication to your dinner.

Salad with red cabbage, apple, and corn

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Salad with red cabbage, apple, and corn

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Ingredients List

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Enjoy your meal!

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