It is not at all difficult for any housewife to surprise household members with a delicious salad. There are many recipes for their preparation. How to make a vitamin salad of pumpkin, carrots and cabbage, read in a step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking pumpkin, carrot and cabbage salad
- Video recipe
Carrots, pumpkin and cabbage are frequent guests on many tables. Since they are affordable vegetables all year round, budget and very healthy. Even if you just cut them, salt and season them with oil, you get an edible salad that is easy to digest. However, this is one of the most primitive options, since there are many delicious and colorful recipes that will turn the familiar carrots with cabbage and pumpkin into an exquisite delicacy. One of these such salads will be discussed in this review.
Season vegetable salad with mostly natural dressings. It is better not to use mayonnaise, but replace it with sour cream, vegetable or olive oil. These are perhaps the most suitable dressings for a nutritious and delicious snack. Vegetable salads, incl. and a salad of pumpkin, carrots and cabbage, preferably in the morning and lunchtime. Since they are slow carbohydrates, they give the body a boost of energy. If you eat vegetables in the evening, the body will not know what to do with this energy. The proposed salad recipe is suitable for use as a light snack or as a side dish for meat and fish dishes, as well as as an addition to cereals, spaghetti or potatoes.
- Caloric content per 100 g - 85 kcal.
- Servings - 3
- Cooking time - 20 minutes for slicing, plus time for boiling and cooling beets
Ingredients:
- Pumpkin - 200 g
- Boiled beets - 1 pc.
- Salt - 1 tsp or to taste
- Vegetable oil - for dressing
- Cabbage (fresh or sauerkraut) - 150 g
- Boiled carrots - 1 pc.
- Cucumbers - 1 pc.
- Carrots - 1 pc.
- Green onions - bunch
Step by step cooking pumpkin, carrot and cabbage salad, recipe with photo:
1. Peel the boiled beets and cut into medium-sized cubes.
2. Peel and chop the boiled carrots like beets. Since pumpkin with carrots are boiled for a long time, after which the vegetables still need to be cooled to room temperature, I recommend preparing them in advance, for example, in the evening.
3. In a container, combine the beets with carrots. Add freshly diced pumpkin, chopped fresh or sauerkraut, diced cucumbers and chopped green onions.
Note: Chop the cabbage thinly, because the thinner, the tastier the salad. Peel the pumpkin beforehand, remove the fibers and seeds. Fresh cucumbers with green onions can be used both fresh and frozen. Pre-defrost frozen vegetables slightly so that excess ice, if any, disappears.
4. Season the salad of pumpkin, carrot and cabbage with vegetable oil, salt and stir. Before serving, you can keep it in the refrigerator for half an hour to cool it down.
See also the video recipe on how to make a delicious raw pumpkin and carrot salad.
