10 Healthy Vegetable Salads: Vitamin Charge in the First Spring Days

Salads are loved by both women and men, and the richer its composition, the more attractive the dish. Red and white cabbage, bell peppers, radishes, tomatoes and cucumbers — fresh vegetables are always welcome on the dining table. And for those who observe the fast, and all the joy!

1. Vitamin salad

Ever need:

• 300 g red cabbage,
• 2 tomatoes,
• 2 cucumbers,
• 1 Bulgarian yellow pepper,
• 100 g radish,
• 1 leek stem,
• 1 onion,
• any fresh greens to taste,
• salt, vegetable oil.

Preparation:

1. All vegetables and greens wash, dry on towel. Thinly chop cabbage, salt, mash with hands to give juice.
2. Cucumbers cut into strips. Tomatoes-slices. Radish-circles. Peppers clear of seeds, cut into strips.
3. Peel all onions. Have leek to remove green leaves, white part of and peeled onion cut into rings.
4. All the greens, chop. Connect cabbage, radish, onion, cucumbers, tomatoes, greens. Salt and season with vegetable oil. Gently mix, put a slide on a dish. Garnish with radish flowers.

2. Red cabbage salad

Ever need:

• little forks of red cabbage,
• 2 oranges,
• 2 pears,
• 4 tangerines,
• 100 g pitted prunes,
• 75 g lemon juice,
• 50 g olive oil,
• salt to taste,
• twigs of parsley for decoration.

Preparation:

1. Remove the upper leaves from the cabbage, dry with a paper towel, cut the head in half and remove the stalk. Then slice the cabbage thin strips and carefully grind with salt until it forms a juice.
2. Peel oranges and tangerines and divide into slices. Large slices of orange peel from the films and cut each in half.
3. Wash pears, dry with a paper towel, peel, remove the core and cut into thin slices.
4. Wash prunes, pour boiling water and leave for 3-5 minutes. A few pieces aside for decoration, the rest chop.
5. Press cabbage and mix with other prepared ingredients. Sprinkle with lemon juice and season with olive oil.
6. Ready salad put a slide on a dish, decorate with whole prunes and parsley twigs.

3. Cabbage salad with pine nuts

Ever need:

• 300 g cabbage,
• 2 cucumbers,
• 1 pod of red sweet pepper,
• 1 bunch of dill,
• 1 bunch salad,
• 2 tablespoons pine nuts,
• 3 tablespoons vegetable oil,
• salt, ground black pepper.

Preparation:

1. Wash the cabbage, dry it, chop it with a thin straw, sprinkle with a pinch of salt and rub lightly.
2. Cucumbers wash, dry, grate and mix with cabbage. Pod sweet pepper wash, dry, cut in half, remove the core of the seeds and cut into strips.
3. Salad disassemble the leaves, wash, dry, half of the leaves cut into wide stripes. Finely chop the dill.
4. Pine nuts lightly fry in a pan without adding fat, mix with cabbage, add sweet pepper and chopped herbs.
5. Salt, pepper and season with oil. Put on the remaining lettuce leaves.

4. Cabbage salad with cucumbers

Ever need:

• 400 g white cabbage,
• 4 fresh cucumbers,
• 1 bunch of green onions,
• 1 bunch of dill,
• salt,
• 2 tablespoons vegetable oil,
• 0.5 tsp canned grated horseradish.

Preparation:

1. Wash the white cabbage thoroughly, dry it on a paper towel and then chop it with a thin straw. Put it in a large bowl, salt to taste and lightly mash to make it soft and give juice. Leave on for 7 minutes.
2. Fresh cucumbers wash and cut the tips. If necessary, if the peel is too rough, peel the fruit and cut into thin slices.
3. Green onion to clear, wash and cut into rings slightly diagonally. Wash, dry and finely chop the dill.
4. Cabbage mix with cucumbers, green onions and dill. Salt. Canned horseradish dilute with oil and season the salad.

5. Salad with prunes

Ever need:

• 0,5 kg of white cabbage,
• 1 carrot,
• 1 onion,
• bunch of dill,
• 1 tablespoon lemon juice,
• 10 pieces of prunes,
• 4 tablespoons vegetable oil,
• pepper, salt, sugar to taste.

Preparation:

1. Chop the cabbage. Grate carrots on a large grater. Peel the onion and cut into half rings. Prunes pour boiling water, leave for 2 minutes, drain, cut.
2. In a frying pan, heat the vegetable oil and fry the onion until transparent, add the prunes and cook for 3 minutes. Put carrots, cabbage, season with salt, sugar and pepper. Pour lemon juice and cook for 10 minutes. Cool a little.
3. Dill chop and add to the cabbage, mix. Salad to serve warm.

6. Salad with dates and cabbage

Ever need:

• 300 g white cabbage,
• 2 stalks of celery,
• 2 carrots,
• 8 tablespoons olive oil,
• 1 tablespoon powdered sugar,
• 0.5 tsp curry powder and ground paprika,
• 70 g pitted dates,
• 50 g green onions,
• 4 sprigs of cilantro,
• juice of 0.5 lemon,
• salt, ground black pepper.

Preparation:

1. Finely chop the cabbage. Wash the celery stalk and cut into slices. Wash, peel and grate the carrots for Korean carrots.
2. In a frying pan, heat 2 tablespoons of oil and lightly browned carrots. Sprinkle with powdered sugar, curry powder and paprika, stir and keep on fire for 5 minutes.
3. Dates cut into rings. Onion and cilantro, wash, dry and coarsely chop. For sauce maker the remaining oil mix with lemon juice, salt and pepper.
4. Cabbage, celery, dates, onions and cilantro mix with carrots. Pour over the prepared sauce and serve.

7. Red cabbage salad with apples

Ever need:

• 300 g of red cabbage and Brussels sprouts,
• 1 celery stalk,
• 0.5 cans of canned corn,
• 150 g of asparagus beans,
• 1 carrot,
• 2 apples,
• 30 ml wine vinegar,
• 50 ml vegetable oil,
• 1 tsp lemon juice,
• sugar, salt, ground red pepper,
• 25 g walnuts,
• parsley.

Preparation:

1. Cook Brussels sprouts and asparagus beans in salted water for 5 minutes. Cool, Brussels sprouts cut into 2 parts.
2. Chop the red cabbage into thin strips. Celery stalk cut into slices. Apples to clear, cut into cubes, sprinkle lemon juice.
3. Peel the carrots and grate them in Korean. Nuts to clear of a shell and internal partitions, to fry on a dry frying pan, then to grind.
4. For the filling, whisk the vinegar, oil, sugar, salt and red pepper.
5. Combine red cabbage and Brussels sprouts, celery, corn, apples, asparagus beans and carrots. Pour the dressing, mix well.
6. Salad put on a dish, sprinkle with chopped nuts. Garnish with parsley.

8. Fresh vegetable salad

Ever need:

• 2 tomatoes,
• 2 colorful sweet peppers,
• 2 carrots,
• 300 g white cabbage,
• 1 onion,
• 1 fresh cucumber,
• greens to taste.

For refueling:

• 2 tablespoons olive oil,
• 1 tablespoon white balsamic vinegar,
• 1 tsp lemon juice,
• 1 teaspoon sugar,
• salt, ground white pepper.

Preparation:

1. Tomatoes and cucumber wash, cut into slices or slices. Wash the carrots and grate on a medium grater. Peel and finely chop the onion.
2. Wash, dry and chop the greens. Chop the cabbage. Peppers clean and cut into strips. All combine and mix well.
3. For refueling, combine all the ingredients and beat with a whisk. Salad pour dressing, mix and put in the refrigerator before serving.

9. Salad with celery and Apple

Ever need:

• 1/4 small head of cabbage,
• 1 medium carrot,
• 0.5 red bell pepper,
• 1 small Apple,
• 1-2 fresh cucumbers,
• 1-2 small tomatoes or 4-5 cherry tomatoes,
• 1 celery stalk.

For refueling:

• 2 tablespoons olive oil,
• juice of 1/4 lemon,
• salt, ground black pepper or paprika to taste,
• pinch of sugar.

For decoration:

• lettuce leaves,
• parsley.

Preparation:

1. Chop the cabbage into a separate bowl with an even straw, after removing the thick stems. Mash with hands and leave to stand for 10-15 minutes so that the cabbage has become softer and let the juice.
2. Peel the carrots and grate them on a Korean vegetable grater. Part of Bulgarian pepper to leave for jewelry, the rest of cut into cubes.
3. Cucumbers cut into strips, tomatoes-slices (cherry cut in half). Celery stalk cut into pieces. All products combine and mix gently.
4. For refueling all connect, mix well. Cover the dish with lettuce, put the vegetables on it, pour the dressing. Decorate the salad with parsley, strips of bell pepper.

10. Vegetable salad

Ever need:

• 2 cucumbers and carrots each,
• 30 g of lettuce and green onions,
• 3 tomatoes.

For refueling:

• 50 ml vegetable oil,
• 1 tablespoon vinegar,
• 50 ml cold boiled water,
• 2 garlic cloves,
• ground black pepper, paprika, salt to taste,
• parsley.

Preparation:

1. Cucumbers and tomatoes (2 PCs.) cut into slices. Lettuce to break it. Grate carrots on a grater for vegetables in Korean. Onions coarsely cut.
2. For the filling garlic finely chop, add remaining ingredients, mix well.
3. Vegetables put in a salad bowl, gently mix with two forks. Pour the salad with the prepared dressing. Decorate the dish with a rose of tomato peel and parsley.