Salad with cabbage and peas – step by step recipes with butter or mayonnaise

The content of the article

• Cabbage and Pea Salad Recipes
• Salad with Fresh Cabbage and Green Peas
• Sauerkraut, green peas and potatoes
• Sausage
• With mayonnaise
• With chinese cabbage and green peas
• From cauliflower, peas and nuts
• Savoy cabbage, peas and carrots
• Karelia Salad

Many different culinary masterpieces are made from cabbage. It is stewed, fried, boiled and added to the salad. This is a low-calorie vegetable with a high content of beneficial trace elements that allow the body to remain healthy. If you add legumes, a source of vegetable protein, to a salad of crispy leaves, you get a tasty healthy dish for every day and for a festive table.

Cabbage and Pea Salad Recipes

There are many types of vegetable and meat salads with the addition of legumes. Their advantages are the availability of ingredients and ease of preparation. This salad is suitable for people who monitor their weight and love to eat. Cooks recommend using vegetable oil, lemon juice, mayonnaise as dressing. As for spices, confine yourself to one spice or do not put them at all.

Salad with Fresh Cabbage and Green Peas

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 80 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

Salad with cabbage and peas is very healthy. Its ingredients are many valuable substances. 50 grams of parsley contains a daily dose of vitamin C. Bell pepper contains a lot of vitamin P, which helps ascorbic acid to be absorbed. Add lemon, tomato and onion to the dish, saturated with vitamins B, E, potassium, calcium, phosphorus. Such food will support the body during viral infections..

Ingredients:

• fresh cabbage – 200 g;
• canned peas – 200 g;
• tomato – 1 pc.;
• yellow bell peppers – 2 pcs.;
• onion – 1 pc.;
• lemon – 0.5 pcs.;
• parsley – a small bunch;
• sea ​​salt – to taste;
• olive oil – 3 tbsp. spoons.

Cooking method:

1. Wash the vegetables.
2. Cut the head of cabbage into strips, onion, sweet pepper with tomato – cubes.
3. Drain the beans from the beans, add them to the vegetables.
4. Salt everything, season with oil and lemon juice.
5. Decorate with greens.

Sauerkraut, green peas and potatoes

• Time: 25 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 90 kcal / 100 g.
• Purpose: lunch, dinner, snack.
• Cuisine: European.
• Difficulty: Easy.

To make a coleslaw vegetable salad, add boiled potatoes to it. It plays an important role in filling the body with vitamins, minerals. Potato owes its nutritional value to starch, which, when it enters the intestines, turns into glucose. Garlic and dill will add piquancy, carrots will make the dish more vibrant, appetizing in appearance.

Ingredients:

• sauerkraut – 200 g;
• canned green peas – 200 g;
• potatoes – 1-2 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• dill – a small bunch;
• garlic – 1-2 cloves;
• vegetable oil – for dressing;
• salt to taste;
• ground black pepper to taste;

Cooking method:

1. Boil potatoes and carrots, peel, dice.
2. Drain the liquid from the beans, add it to the chopped vegetables along with sauerkraut.
3. Salt, pepper, season with oil.
4. Sprinkle the dish with chopped garlic dill before serving..

Sausage

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 110 kcal / 100 g.
• Purpose: lunch, dinner, snack.
• Cuisine: European.
• Difficulty: Easy.

It’s hard to get a good cooked sausage today: the choice of products in supermarkets is very large. For the salad, choose proven low-fat sausage varieties that are easy to digest. By adding fresh cucumber, onion and parsley to the dish, you will get a nutritious cabbage salad with sausage and peas, which is suitable for children, the elderly.

Ingredients:

• fresh cabbage – 200 g;
• canned green peas – 200 g;
• cooked sausage – 200 g;
• fresh cucumber – 1 pc.;
• onion – 1 pc.;
• parsley – a small bunch;
• vegetable oil to choose from – for dressing;
• salt to taste.

Cooking method:

1. Chop the head with a thin straw.
2. Grind sausage and onion into cubes, cucumber in half rings.
3. Put all the peas out of the jar, drain the liquid, add the product to other ingredients.
4. Salt the resulting dish, season with oil, decorate with greens.

With mayonnaise

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 220 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

Mayonnaise, consisting of vegetable oil, eggs, vinegar, other components, goes well with meat, legumes. A mix of vegetables and peas, mushrooms and eggs, this white sauce will give nutrition. If you use oyster mushrooms in a dish, cut them finely and fry them well over medium heat (25 minutes) until all the liquid released by the mushrooms evaporates.

Ingredients:

• fresh cabbage – 200 g;
• pickled green peas – 200 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• mushrooms (oyster mushrooms or champignons) – 200 g;
• eggs – 3 pcs.;
• parsley, dill – a small bunch;
• mayonnaise – for dressing;
• vegetable oil – 3 tbsp. spoons (for frying mushrooms);
• salt to taste.

Cooking method:

1. Cut mushrooms, fry in oil.
2. Boil carrots and eggs, chop into cubes.
3. Cut the cabbage into strips.
4. Drain the liquid from the beans.
5. Mix all the ingredients, salt, season with mayonnaise.
6. Sprinkle the dish with herbs.

With chinese cabbage and green peas

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 100 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

Peking cabbage differs from white cabbage in an oblong form, with delicate soft leaves, it contains 2 times more protein. A small amount of fiber and the ability to preserve vitamins for a long time, taste qualities make the product valuable to people who monitor health. The dish with this vegetable is tender, but less crispy. The basil greens will give him a special piquancy. If you don’t like mayonnaise, season with low-fat sour cream.

Ingredients:

• Peking cabbage – 200 g;
• canned green peas – 200 g;
• bacon – 150 g;
• onion – 1 pc.;
• bell pepper – 2 pcs.;
• basil – a small bunch;
• sour cream – 2 tbsp. spoons;
• salt to taste.

Cooking method:

1. Cut the Beijing head into strips.
2. Drain the bean marinade.
3. Grind bacon, sweet pepper in small cubes.
4. Tear the basil with your hands.
5. Mix all the ingredients, salt, season with sour cream.

From cauliflower, peas and nuts

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 140 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

If you want to surprise guests or relatives with a new interesting recipe, add a handful of walnuts to the salad with cabbage and green peas. This product is high-calorie, but very useful. In the kernels of walnuts there is everything a person needs for life: proteins, fats, trace elements, vitamins. A dressing of honey, vinegar and vegetable oil will give an original taste to the dish..

Ingredients:

• cauliflower – 200 g;
• canned green peas – 200 g;
• walnuts – 100 g;
• onion – 1 pc.;
• honey – 2 tsp;
• vinegar – 1 teaspoon;
• vegetable oil – for dressing;
• salt to taste.

Cooking method:

1. Divide the cabbage into inflorescences, cook for 5 minutes.
2. Drain all liquid from legumes.
3. Fry the nuts in a pan, chop.
4. Cut the onion into small cubes.
5. Combine the ingredients, season with honey, vinegar, oil.

Savoy cabbage, peas and carrots

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 80 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

If you compare the Savoy version of the vegetable with the white one in the photo, then the differences are visible. The first vegetable has a saturated green color and a pimply leaf surface. Taste quality is somewhat more pleasant than that of an ordinary white head of cabbage. Savoy cabbage contains more protein and less fiber, it is useful for diabetics, but is prohibited in pancreatitis, thyroid diseases. Make a delicious coleslaw and pea salad with mayonnaise according to the recipe below to diversify your diet.

Ingredients:

• Savoy cabbage – 200 g;
• canned green peas – 200 g;
• carrots – 1 pc.;
• apple – 1 pc.;
• onion – 1 pc.;
• mayonnaise – for dressing;
• salt to taste.

Cooking method:

1. Cut the head into squares, grate the carrots, apple and onion into cubes.
2. Drain the liquid from the beans, add the product to the remaining components.
3. Salt the mixture, season with mayonnaise.

Karelia Salad

• Time: 15 minutes.
• Servings Per Container: 6 servings.
• Calorie content: 100 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

Karelia salad has several types; it is prepared with the addition of cucumbers or spices, for example, curry. The refreshing taste of crispy cabbage leaves and the aroma of smoked sausage remain unchanged. Together, these ingredients blend well. Read the recipe below to understand how to make a salad with cabbage and peas Karelia with boiled eggs, black pepper.

Ingredients:

• fresh cabbage – 200 g;
• canned peas – 200 g;
• eggs – 2 pcs.;
• smoked sausage – 200 g;
• ground black pepper – to taste;
• salt to taste;
• mayonnaise – for dressing.

Cooking method:

1. Cut the cabbage and sausage into strips.
2. Add the beans, after draining the liquid from them..
3. Cook the eggs, grate.
4. Mix all the ingredients, salt, pepper, season with mayonnaise.