Salad cabbage with bell pepper. Cabbage salad with bell pepper - the best recipes

White cabbage is a common vegetable in cooking. The price of cabbage heads is scanty, and the dishes from them are chic. Salad with cabbage and bell pepper for the winter is proof of this.

Vitamin snack, rich in ascorbic acid. Suitable to complement any hot dish. With a snack, make salads with herbs, add it to or stew hodgepodge.

Decorate the festive table with a vitamin dish. Preparing for the winter is awesome - you will lick your fingers!

Winter salad with cabbage and bell pepper without sterilization, which does not need to be boiled

Prepare a salad with cabbage and bell pepper! You will provide the whole family with vitamins for the winter. I recommend serving a salad every day in addition to dinner or lunch.

For the recipe, it is important to take late-grade heads with dense leaves. So the vegetable in the salad will remain crispy.

Products:

head of cabbage - 5 kg;
carrots - 1 kg;
multi-colored Bulgarian pepper - 1 kg;
100 gr. stalks and celery root;
about 100 gr. parsley leaves;
coarse salt - 6 tbsp. l.;
4-5 leaves of lavrushka;
6-8 peas of allspice.

Cooking:

All vegetables in the grocery list are hung in a peeled form. This should be taken into account. Weigh after cleaning and washing.
Start cutting. First, cut the pepper into thin strips. Pass the carrots through a grater. For cabbage, use any kitchen gadget - shredder, knife, vegetable cutter, combine.
Grind the celery root through a Korean grater. And cut the stems finely with a knife.
In one saucepan, mix chopped vegetables with salt. It turned out for 7 kg of vegetables 6 tablespoons of salt without a slide. Take special salt - for salting. Remember slicing to get juice.
Press down with oppression. To do this, put a plate on the salad, press down with a large bottle of water. Wash the bottle first.
After 1-2 hours, make sure that a lot of juice should stand out. Arrange the salad in sterilized glass jars. Tamp the mass with a pusher. Is there a husband by your side? Let him take care of laying out the salad. Do not fill the jar to the top, leave 2-3 cm. Lay bay leaves and sweet peas on top. Cover with sterilized gauze. You can simply iron the cotton fabric with an iron. Secure the flap with a rubber band or tape.
It turned out 2 cans of 3 liters. Put the workpiece in the refrigerator or any other cool place for 7-10 days. Then change the gauze to a sterilized nylon cover. Keep refrigerated, take out when needed.

Recipe Benefit- the salad is prepared without vinegar. Therefore, the vitamin value of the snack rolls over! You will definitely like it.

Salad with cabbage, bell peppers and carrots - a recipe with vinegar

A quick kale salad with peppers and carrots is a great option when you don’t want to stand in the kitchen for a long time. The appetizer turns out "you will lick your fingers." Salad dietary, has a negative calorie content. That is, for chewing it, you will spend more calories than it will bring into your body. At the same time, the snack is hearty and vitamin.

Ingredients:

1 kg of cabbage;
200 gr. salad peppers, onions, carrots;
2 tbsp. l. Sahara;
1 st. l. salt;
100 ml of vinegar 6%, sunflower oil.

How to cook step by step:

Shred the cabbage. Clean the head of cabbage from the top leaves, wash, wipe. Cut off pieces from the stalk. Crumble with thin straws.

Finely chop the onion and pepper. Do you have a food processor with a set of vegetable attachments on hand? Take advantage of it.

Mix the sliced \u200b\u200bin one saucepan. Take enameled or stainless steel. The workpiece is rich in ascorbic acid, moreover, with vinegar. Therefore, the acid may react with aluminum cookware, this is not desirable.

Add sugar, salt, oil, vinegar. Stir. The ingredients should mix well with the dressing.

Arrange in sterilized jars. It turned out 3 pieces per liter. Cover with a clean thin towel. Keep on the kitchen counter for 3 days. Then replace the towel with sterilized lids. The salad is ready to eat, store the workpiece in the refrigerator.

Spring salad for the winter with the addition of cucumber (delicious)

In the season of pleasant efforts to collect recipes, we are in a hurry to help you. A good salad for the winter is spring. All the vitamins of spring and summer vegetables remain in the appetizer. Namely, "spring" it is called, because it will delight you until the very spring.

Products:

1 kg of cabbage, carrots, cucumbers;
300 gr. tomatoes;
onion heads - 800 gr.;
Bulgarian pepper - 4 pcs.;
bunches of dill - 2 pcs.;
5 st. l. Sahara;
9 tsp salt;
2 tbsp. sunflower oil;
150 gr. vinegar 9%.

Cooking steps:

Before direct cooking, do the "dirty work". Clean and wash vegetables.
Cut the onion, pepper, cucumber into thin strips. Carrots - through a grater. Cabbage - on a shredder. Dill chop on lettuce. Tomatoes in pieces, or twist in mashed potatoes with a blender.
Mix the ingredients in a saucepan. Put the stew on a slow fire. Stir. As soon as it boils, add sugar, salt, oil and vinegar. Stir. After boiling again, wait 10 minutes. Stir while doing this. As soon as the cucumbers turn brown a little, everything is ready.
Remove from fire. Pour the hot mass into sterilized jars. Close with lids. After 2 hours they will cool down, lower into the basement.
Don't be intimidated by the large amount of vinegar. Part of it will evaporate when the vegetables boil, and just enough will remain in the salad to reliably preserve the workpiece. We suggest replacing table vinegar with apple cider vinegar.

Advice! There are several ways to sterilize jars. One of the easiest is in the oven. Place clean, dry jars in the oven for 30 minutes. The recommended temperature is 100˚С.

Recipe for preparing a blank for the winter with cabbage, peppers, tomatoes

Harvesting for the winter from cabbage, peppers and tomatoes is a rich salad for any occasion. Do you suddenly have guests? Take out a jar of vegetable treats. Guests will be surprised by your culinary skills and will definitely ask for the recipe.

Ingredients:

head of cabbage - 1 kg;
500 gr. tomatoes, carrots, peppers, onions;
2-3 cloves of garlic;
100 gr. Sahara;
5 tsp vinegar 9%;
200 ml sunflower oil;
2 tbsp. l. salt for salting;
ground hot pepper - to taste.

How to cook step by step:

Chop all vegetables. It is convenient to use a food processor. Take a separate nozzle for cabbage - a shredder.
Mix in a large saucepan. Salt, sprinkle with pepper. Want to get a spicy taste? Pour in a whole teaspoon of hot pepper. Mix well. Remember a little. Got juice? Fine.
Separately, mix sugar with vinegar. Pour into the base along with the oil. Stir.
Sort by banks. Don't forget to compact. Cover loosely with lid. Leave in the kitchen for 2 hours. Seal, store in refrigerator.

The longer the vegetable mass is infused with dressing, the tastier it becomes.

Cabbage, sweet pepper and apple salad

Do you have fresh autumn apples left? Put them in a salad. At the exit, you will get a unique snack - slightly sour from apples, spicy from chili. Honey will add a sweet note.

We need products:

head of cabbage - 500 gr.;
250 gr. carrots, peppers, onions;
250 gr. autumn apples;
0.5 chili pod;

1 st. l. salt;
0.5 st. l. honey (or sugar);
peas of bitter pepper - 1-2 pcs.;
allspice in peas - 1 pc.;
vinegar 9% - 25 ml.

How will we cook:

The weight of vegetables is taken in a purified form. Chop foods. Shredded cabbage. Carrots through a Korean grater. Peppers, onions, apples - thin straws. Chile chop smaller.
Put everything in one pot. Add salt, honey. Sprinkle bitter, sweet peas. Pour in the vinegar. Mix thoroughly.
Arrange in sterilized jars (0.5 l each) tightly. Cover with iron lids.
Set up a water bath. Place a piece of fabric in a bowl. Pour some water. Put the jars in the water. Liquid must not get under the caps. The water level should not reach the shoulders of the cans.
Set to heat up. Once the water boils, count 20 minutes. Remove containers, seal tightly with lids. After 30-40 minutes, the blanks have cooled down? Send to cool for storage.

In winter, put the salad out of the jar, season with sunflower oil.

Get the perfect snack quickly and tastefully.

Cabbage salad with bell pepper first pleases the gourmet with a bright appearance. If you use peppers of different colors, then the dish is filled with different color shades.

Also, such a salad is good for the body, because it contains a large amount of vitamins. Cabbage is a unique product that includes almost all known beneficial trace elements. One of them is a rare vitamin U. It is unique in that it has a positive effect on patients with stomach ulcers.

Peppers also bring a lot of useful things to the dish. Vitamin C will help fight respiratory and viral diseases, cheer up and improve immunity.

The advantages of this recipe are that it can be prepared quickly, with a minimum number of ingredients it makes a great salad dish, and several new products can make it even tastier.

With a properly prepared marinade, the salad changes beyond recognition. This dish is often found in Korean cuisine.

How to cook cabbage salad with bell pepper - 15 varieties

Easy to prepare, inexpensive and very tasty salad. It is suitable even for those who are on a diet, suffer from allergies or have serious digestive problems.

Ingredients:

White cabbage - 2 kg
Carrot - 2 pcs
Onion - 1 pc.
Bulgarian pepper - 2 pcs
Salt - 1 tbsp
Sugar - 5 tbsp
Vinegar - 4 tbsp
Vegetable oil - 6 tbsp

Cooking:

Cabbage should not be chopped too finely. Cut the onion and pepper into half rings, and grate the carrots on a coarse grater.

In a large container, mix vegetables, salt, add sugar, oil and vinegar. Mix everything thoroughly.

Pour into a jar or bowl. Salad can be eaten immediately or put in the refrigerator and wait 5 - 10 days. Then it will pickle and become even tastier.

For this dish, you should purchase not early, but medium-term cabbage.

Like many other dishes, this salad benefits from culinary nuances. Sesame will give originality, and the salad will be perceived in a completely different way.

Ingredients:

Cabbage - 1/2 piece
Onion - 1 pc.
Carrot - 1 piece
Bulgarian pepper - 1 pc.
Sesame - 1 handful
Vegetable oil - 2 tbsp
Vinegar - 1 tbsp

Cooking:

Cut all vegetables into strips. Salt and season with oil. Add vinegar and sesame seeds.

Vitamin salad will give a summer mood to the dining table. "Nothing extra" - such a motto fits this recipe perfectly.

Ingredients:

Cabbage - 1/2 head
Cucumber - 2 pcs
Bulgarian pepper - 1 pc.
Celery - 1 pc.
Olive oil - 1 tbsp
Honey - 1 tsp
Vinegar - 1 tbsp
Salt pepper
Greenery

Cooking:

The cooking process is simple and straightforward:

You need to chop the cabbage;

Cut pepper into strips;

Grind cucumber rings;

Grind celery;

Stir, add salt and pepper;

Make a dressing of olive oil, vinegar and honey, pour it over the salad;

Grind the herbs, add it to the dish.

Vinegar can be replaced with lemon juice.

The combination of vegetables and fruits is familiar to cooking. A good example of this is salad. Thanks to the orange, the dish becomes more juicy, unusual and bright.

Ingredients:

Onion - 1 pc.
Cabbage - 1/2 piece
Bulgarian pepper - 1 pc.
Orange - 1 pc.
Vinegar - 1 tbsp
Olive oil - 1 tbsp

Cooking:

Chop the cabbage, cut the onion and pepper into half rings. Peel the orange from the peel and film, disassemble into slices.

Mix the ingredients, pour in the oil and vinegar.

An orange can be crushed a little so that it gives juice.

This recipe will allow you to cook a delicious preparation for the winter. The salad can also be eaten immediately once the ingredients have marinated.

Ingredients:

Cabbage - 1 kg
Bulgarian pepper - 300 g
Carrot - 250 g
Allspice - 5 pcs
Bay leaf - 2 - 3 pieces
Apple cider vinegar - 200 ml
Salt - 3 tablespoons
Sugar - 200 g
Vegetable oil - 60 ml

Cooking:

Chop the cabbage, grate the carrots, and cut the pepper into half rings. Salt the mass, mix.

Make a marinade: combine 250 ml of water, salt, sugar, bay leaf, allspice, vinegar and oil. The water must be boiling.

Put the salad in a jar. Pour the hot marinade into a jar and cover with a plate with a load on top.

Marinate 5 - 6 days. Drain off the marinade.

In order for the cabbage to fit tightly into the jar, you need to use a rolling pin.

Of all the preservation of cabbage, this recipe is one of the most sought after and delicious. All thanks to the fact that the salad turns out as if it had just been cut.

Ingredients:

Onion - 1 pc.
Carrot - 1 piece
Cabbage - 1/2 piece
Bulgarian pepper - 2 pcs
Bay leaf - 2 pcs
Peppercorns - 3 pcs
Salt - 2 tbsp
Vinegar - 2 tbsp
Vegetable oil - 2 tbsp

Cooking:

Cut vegetables. Salt the salad. Prepare banks. Lay a salad in them so that there is no free space.

Make the marinade: mix hot water, vinegar, oil, salt and pepper. Mix well and pour over the salad. Close the lid and put in a warm, draft-free place.

Another quick and easy salad recipe. Also, it is not inferior in vitamin composition to the classic recipe.

Ingredients:

Cabbage -0.5 kg
Beets - 200 g
Onion - 1 pc.
Bulgarian pepper - 2 pcs
Garlic - 1 clove
Salt - 1/2 tbsp
Sugar - 2 - 3 tbsp
Vinegar 4% - 2 tbsp
Vegetable oil - 50 ml

Cooking:

You can cut all the ingredients as you wish. Usually, the cabbage is finely chopped, the beets are rubbed on a coarse grater, the pepper is cut into strips, and the onion is finely chopped.

Dress the salad with oil, vinegar, add salt, sugar and garlic, pre-chopped.

After all the ingredients are combined in a bowl, the salad should be left in the refrigerator for half an hour.

After the beets are crushed, it is necessary to drain the resulting juice.

Daikon is another product that is full of useful vitamins. It will make the salad even more useful.

Ingredients:

Daikon - 1 piece
Cabbage - 1/2 piece
Bulgarian pepper - 1 pc.
Carrot - 1 piece
Vegetable oil - 1 tbsp

Cooking:

Grate daikon and carrots on a coarse grater. Chop the cabbage, and cut the pepper into cubes or half rings.

Salt and season with vegetable oil.

The original recipe for a hearty dish, because in addition to vegetables, there is also chicken in the composition.

Ingredients:

Chicken fillet - 300 g
Onion - 2 pcs
Bulgarian pepper - 2 pcs
Chinese cabbage - 1/2 head
Greenery
Sour cream - 2 tbsp
Mustard - 1 tbsp
Garlic - 1 clove

Cooking:

Pepper should be cut into strips, onion - half rings, cabbage - finely chopped.

The chicken should be cut into medium cubes. Season with sour cream, add mustard, garlic (chopped with a press) and herbs (finely chopped).

The composition of this salad may seem too simple, but this does not affect the taste of the dish. It can even be put on the festive table.

Ingredients:

Tomatoes - 3 pcs
Bulgarian pepper - 1 pc.
Greenery
Vegetable oil - 1 tbsp
Mayonnaise - 1 tbsp

Cooking:

Cut the tomato into slices, pepper into strips, cabbage should be cut into small pieces. Season with oil and mayonnaise in a ratio of 50/50.

The apple will add juiciness to the salad. You can pre-peel it or leave it in its original form (then more new color accents will be added to the salad).

Ingredients:

Cabbage - 300 g
Bulgarian pepper - 1 pc.
Apple - 1 pc.
Vegetable oil

Cooking:

Cut all the products in random order and season with oil. For a more pronounced taste, you can add a pinch of sugar.

There are not many salads in which seaweed would be "at ease". But this is just such an option.

Ingredients:

Seaweed - 100 g
White cabbage - 1/3 piece
Olives - 1 can
Bulgarian pepper - 1 pc.
Vegetable oil - 1 tbsp

Cooking:

If the seaweed is too long, it should be cut. Chop fresh cabbage and pepper.

Drain the liquid from the olives, pour them over the cabbage. Mix and fill with oil. You can salt a little.

Beijing cabbage can be a great alternative to white cabbage. It is slightly softer, so this variation of the recipe should be chosen if there are difficulties with chewing.

Ingredients:

Chinese cabbage - 1/2 piece
Bulgarian pepper - 1 pc.
Mayonnaise - 1 tbsp

Cooking:

Chop the Beijing cabbage, cut the pepper into half rings. Mix and season with mayonnaise.

If desired, you can add greens or onions.

Thanks to boiled pork, the salad comes out more satisfying, with a pleasant smoked aroma and taste.

Ingredients:

Boiled pork - 200 g
Cabbage - 1/2 piece
Bulgarian pepper - 1 pc.
Carrot - 1 piece
Mayonnaise - 1 tbsp

Cooking:

The bacon needs to be cut into pieces. Grate the carrots, chop the cabbage, and cut the pepper into cubes.

Mix and season with a small amount of mayonnaise.

Red cabbage differs in taste from white cabbage, so the salad will acquire a new taste. It also has a visually appealing and appetizing appearance.

Ingredients:

Red cabbage - 1/2 piece
Chicken - 300 g
Bulgarian pepper - 1 pc.
Canned corn - 1/2 can
Onion - 1 pc.
Mayonnaise - 300 g

Cooking:

Cut the chicken into cubes, chop the cabbage, cut the pepper into half rings.

Combine vegetables and meat with corn and onions. Fill with mayonnaise.

Cabbage and bell pepper salad has many advantages: ease of preparation, minimum time and money spent on buying products, ideal vitamin composition and amazing taste.

Cabbage salad with bell pepper for the winter is both a simple preparation, and a quick snack, and a way to cope with the harvest of white cabbage without fermenting it beyond measure. In fact, not everyone likes sauerkraut, mainly because of its sour taste. Some people can't stand the smell of it. As for the use of this vegetable fresh, I will say one thing: you need to be careful. Fresh white cabbage, juicy and appetizing, contains substances that can cause flatulence (bloating and flatulence) and indigestion.

All these shortcomings are completely devoid of cabbage salad with sweet peppers. You can diversify it by adding carrots, onions, fresh herbs. Depending on the needs of the family, it is not forbidden to leave part of the salad in jars closed with a nylon lid, put it in the refrigerator and use it as a replacement for ordinary fresh vegetable salads. And the rest - roll up for the winter.

Cabbage salad with instant bell pepper

Ingredients:

1 small fork of cabbage weighing 900-1000 grams;
2 small carrots;
2 large bell peppers;
2 cloves of garlic;
2 tablespoons of sugar;
80 ml of vegetable oil;
50 ml of vinegar;
50 ml of drinking water.

Cooking:

On a large cutting board, shred the washed white cabbage as thinly as possible. Peel the carrots, grate. Lightly knead it with your hands along with cabbage slices. Remove the seeds from the bell pepper, and cut the pepper into thin strips. Stir in cabbage and carrots. Add salt and sugar, mix again using a wooden spoon. Apply gentle pressure as you stir to release the juices from the vegetables. Add minced garlic cloves before jarring.

Wash the jars and sterilize them in a quick way, for example in a microwave oven. Place the salad in the prepared bowls. Heat water in a ladle, add vinegar and vegetable oil. Pour the cabbage in jars with boiling marinade and close with clean lids. After 5-6 hours, the salad will be ready to eat.

Cabbage salad with bell pepper for the winter in jars without sterilization

Ingredients:

5 kg of fresh white cabbage;
1 kg of carrots;
1 kg of onions;
1 kg of sweet pepper;
500 ml of table vinegar;
4 tablespoons of salt;
1 glass of vegetable oil;
345 grams of granulated sugar;
peppercorns to taste.

Cooking:

Finely chop the cabbage, peeled from the upper covering leaves. Remove the husk from the onion, cut it into thin half rings. Grate the peeled carrots on a coarse grater, chop the sweet pepper into strips as thin as possible. Mix all the vegetables in a deep enameled bowl. Add vinegar, vegetable oil, salt and sugar, and peppercorns. Arrange the salad in sterile jars, tamping with a wooden mortar to extract the juice. Close with clean nylon lids. put in the cellar. The salad will be ready to eat in a few days.

Cabbage salad with bell pepper and vinegar

In this version of the salad, I do not add carrots, only onions and sweet peppers. To make the workpiece beautiful in jars, I put peppers of different colors - red, yellow, green.

Ingredients:

cabbage forks weighing about a kilogram;
3 large bell peppers of different colors;
1 large onion;
3 tablespoons of sugar;
1 tablespoon of salt without a slide;
100 ml of vegetable oil;
50 ml of vinegar;
bay leaf and peppercorns, if desired.

Cooking:

Mix finely chopped vegetables in an enamel bowl. Add salt, sugar, peppercorns. Stir again and leave for 15-20 minutes. At this time, process clean jars with steam or in a microwave oven. Mix vegetable oil with vinegar. Put 2-3 small bay leaves in each jar, tightly fill the containers with chopped vegetables and pour in oil and vinegar. Cover the jars with lids and place them in a pot of hot water for sterilization (on a stand or a cloth folded in four). The processing time for half-liter jars is 15-20 minutes, for liter jars - 25-30. Roll up the banks after processing.

Cabbage salad with marinated bell pepper

Ingredients:

forks of cabbage weighing up to a kilogram;
1 large carrot;
1 large bell pepper;
1 large onion;
100 grams of sugar;
1 teaspoon of salt with a slide;
juice of one lemon;
50 ml of drinking water;
100 ml of vegetable oil;
greens for serving.

Cooking:

Lemon juice marinade can be replaced with apple cider vinegar in an amount of 150 ml. Please note: neither lemon nor apple cider vinegar are reliable preservatives, so this salad is not for the winter. Put it in a jar and cover with a nylon lid, try to eat it within a week, keep it in the refrigerator.

The salad is prepared as follows: finely chop the washed vegetables, peeled of all excess (grate the carrots), put them in sterile jars, tamp tightly. Heat the water to a boil, pour in the oil, lemon juice, salt and sugar. Stir until dissolved, pour boiling marinade over vegetables, cover with a nylon lid and leave for a day. When serving, add chopped fresh herbs.

Cabbage salad with bell peppers and carrots with vinegar

This is exactly the preparation for the winter, the only caveat is that the cabbage turns sour.

Ingredients:

1 kg of white cabbage;
2 sweet peppers;
2 large carrots;
120 grams of sugar;
2 teaspoons of salt;
half a glass of vinegar;
half a glass of drinking water;
1 glass of vegetable oil;
allspice peas.

Cooking:

Wash the cabbage and finely chop with a special knife. Add peeled carrots, grated on a coarse grater. Bulgarian pepper cut into small strips, mix with vegetables. Add salt, sugar, peppercorns. Mix everything properly. Put in sterile jars and tamp until juice appears. Heat water to a boil, add vinegar and oil. Pour jars with hot marinade, cover with lids, but do not roll up. Put for sterilization in a large pot of hot water (half-liter jars for 15 minutes, liter for 25). Roll up after processing.

Cabbage salad with spicy bell pepper

It is very similar to the previous version of the salad, with the difference that hot chili peppers, cut into pieces along with seeds, are added together with peppercorns.

Ingredients:

1 kg of white cabbage;
2 large bell peppers;
1 pod of hot chili pepper;
2 large juicy carrots;
100 grams of sugar;
one and a half teaspoons of salt;
a glass of drinking water;
a third of a glass of vinegar;
100 ml vegetable oil.

Cooking:

Wash the cabbage, finely chop, mix with grated carrots and chopped bell peppers. Wash the chili and cut into pieces. Add salt, sugar, hot pepper to vegetables, mix well. Steam clean jars and put the salad in them, tamping it well. Heat water to a boil, pour in vinegar and vegetable oil, pour jars of vegetables with boiling marinade. Cover them with lids and place them in a pot of hot water. Sterilization time at a low boil of water is 15-20 minutes for cans with a capacity of half a liter and 30 minutes for liter ones.

Step 1: Prepare the cabbage.

Remove withered and darkened leaves from the top of the head of cabbage, and then be sure to rinse the cabbage from possible dirt and adhering dust. Chop the remaining fresh cabbage leaves into small strips. Important: do not forget to also cut out the bitter stalk and do not cut the leaves along with it.

Step 2: Prepare the pepper.

For cooking, it is better to take multi-colored bell peppers, as this will add variety to the appearance of the salad and make it more appetizing. Cut the vegetables in half and remove the stems and cores with seeds. Rinse the ingredients inside and out, and then cut each pepper into thin strips.

Step 3: Prepare the carrots.

Carrots should be thoroughly washed under running water, then peeled off the peel, and rinsed again. Pure carrots are easiest to chop with a grater, but special craftsmen can chop them into thin strips, as if they were preparing Korean carrots.

Step 4: Prepare the bow.

Rinse onion feathers under running warm water and shake to remove moisture. Chop this ingredient into very thin rings.

Step 5: Prepare dill greens.

Rinse the dill greens, as well as onions, and then cut off thick stems from it, they are tough and not at all suitable for making a salad. Cut the remaining leaves as small as possible.

Step 6: Mix cabbage salad with bell pepper.

In a deep salad bowl, mix cabbage and carrots, add salt and mix well, squeezing the vegetables just a little bit with a tablespoon. Wait 10-15 minutes until the cabbage and carrots give a little juice. Then add dill, onion and bell pepper, mix the salad again, taste for salt, if necessary, add a little more. And in the end, it remains only to season the vegetables with sunflower oil and mix everything for the last time. That's it, the dish is ready to serve.

Step 7: Serve cabbage salad with bell pepper.

Cabbage salad with bell pepper is very tasty to eat for breakfast, as well as for lunch or dinner, combining it with various hot dishes, such as mashed potatoes or meat cutlets. And you can also offer this dish to guests gathered at the festive table as a light snack, I assure you, cabbage salads are always welcome on any table, especially if you decorate them with fragrant fresh green leaves. So enjoy a light and incredibly healthy salad.
Bon appetit!

To taste, you can replace sunflower oil with olive oil, it turns out very tasty too.

The proportions of the ingredients can be changed depending on how you like it more.

Some dress this salad not with oil, but with mayonnaise, it also turns out very tasty, but not so healthy and much fatter.

I sometimes add some pickled cucumbers to this salad, literally one or two things.

Crispy kale salad with bell pepper is a light and nutritious dish that can decorate any holiday table, be a great addition to boiled potatoes, rice, poultry, fish or meat. There are many recipes for this savory snack. That is why you can cook it at least every day - it does not bother even the most picky gourmets for a long time.

Classic recipe

In order to prepare a classic salad of fresh cabbage with bell peppers, it is enough to have only the main ingredients in the refrigerator. For dressing, you only need a tablespoon of vinegar (9%), 2 teaspoons of granulated sugar, 1/5 cup of unrefined olive oil and a little table salt. When cooking you need to adhere to the following scheme:

wash the vegetables thoroughly and dry them with a towel;
chop a quarter fork of white cabbage into strips;
cut bell pepper (1 pc.) into strips;
rub the cabbage with salt and wait for the moment when the vegetable mass releases juice.

The crushed ingredients must be poured into a deep plate, covered with sugar, mixed and left to infuse for 15-20 minutes. The finished salad should be seasoned with vinegar and olive oil.

Variant with carrots

It takes a little longer to cook a cabbage salad with sweet peppers and carrots than to cook the classic version of the dish. In order for this appetizer to appear on the table, you must:

Marinated vegetables should be left overnight in a cool place under oppression. Ready salad can be stored in the refrigerator for 25-30 days.

Salad with cucumbers

Before you start preparing the cabbage salad with pepper according to this recipe, you need to make sure that in addition to the main ingredients, there are green onions and fresh cucumbers in the refrigerator. You need to cook the dish according to the following algorithm:

Ready salad can be seasoned with sunflower or olive oil. If desired, the dish can be sweetened with a few pinches of sugar.

Version with tomatoes

The main difference between this recipe and the previous ones is that not vegetable oil and vinegar are used to dress the finished salad, but spicy mustard sauce. To prepare a dish you need:

The finished salad can be decorated with finely chopped herbs (parsley, onion feathers, celery, dill).

Recipe with apples

A vegetable appetizer of lettuce with bell peppers and apples has a pleasant sour taste and a delicate fruity aroma. In order to prepare this unusual dish, you need:

wash vegetables and fruits thoroughly, dry them with napkins or a towel;
grate the cabbage (450 g) chopped into thin strips with 1 teaspoon of vinegar and 5 pinches of salt, wait until it starts the juice;
peel the sweet and sour apple and cut into small slices;
chop 1 yellow bell pepper into strips.

The listed ingredients must be combined in a deep bowl and mix well. As a salad dressing, you can use olive, linseed, sunflower or other vegetable oil.

Variant with egg and vinegar

Nutritious and hearty cabbage salad with vinegar, bell pepper and chicken eggs can be served at the table not only as an appetizer, but also as an independent dish. When preparing it, you need to adhere to the following scheme:

Having done the described manipulations, it is necessary to combine egg whites, tomatoes, sweet peppers and cabbage in a salad bowl. The ingredients must be thoroughly mixed and seasoned with a sauce made from 15 g of mustard, 20 g of vinegar, 1 teaspoon of sugar and 6 pinches of salt. Ready salad can be decorated with fresh parsley, green onions, dill and egg yolks.

Salad with canned corn

A vegetable appetizer made from sweet peppers, canned corn and cabbage can be prepared in 10 minutes. For this you need:

Use sunflower or olive oil as a salad dressing. Before serving, the appetizer can be garnished with finely chopped dill, onion feathers, parsley or toasted sesame seeds.

Dish with onions

Salad prepared according to this simple recipe helps to add variety to the daily diet and replenish the reserves of vitamins and other beneficial nutrients in the body. The snack includes the following vegetables:

In order to prepare the dish, you need to cut the listed ingredients into strips and mix them in a deep plate. Sprinkle the finished appetizer with any chopped herbs, salt and season with olive oil.

To prepare a salad of sweet peppers and white cabbage, you need to use only fresh, high-quality vegetables. In this case, it will be not only tasty, but also very healthy.