Snacks
Fresh cabbage and carrot salad
This is the simple cabbage and carrot salad that Russian school and office canteens made famous, and it takes fifteen minutes with the most basic ingredients. The cabbage is shredded finely and rubbed with salt so it softens and releases a little juice, and a dressing of vinegar, sugar and oil gives the familiar sweet and sour taste. The result is crunchy, fresh and light. It goes with potatoes, meatballs, chicken and almost any hot dish, and costs very little.
Method
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Remove the outer leaves and shred the cabbage very finely with a knife or mandoline.
Put it in a large bowl, sprinkle with half a teaspoon of salt and rub with your hands for 1 to 2 minutes until it softens and releases a little juice.
Coarsely grate the carrot, or use a julienne grater.
In a small bowl, stir the vinegar and sugar until the sugar dissolves.
Add the carrot, vinegar mixture and chopped dill to the cabbage and mix.
Pour over the oil, mix again, taste and add salt if needed. Leave for 10 minutes before serving.
Tips for success
- Shred the cabbage as thin as you can: thick strips stay tough.
- Go easy when rubbing young cabbage or it turns limp. Winter cabbage needs a firmer hand.
- Add the vinegar first and the oil last so the cabbage absorbs the dressing.
- Do not keep it dressed for more than a day; it gets watery.
Serving and storage
Serve as a side with mashed potatoes, meatballs, chicken, fish or grilled meat. It also rounds out a simple soup lunch.
Keeps covered in the fridge for up to 24 hours. The cabbage softens and releases juice over time, so stir before serving.
Variations
- Add a fresh cucumber cut into matchsticks.
- Add a tart apple in matchsticks for extra freshness.
- Stir in green peas and a spoonful of mayonnaise for a heartier version.
Calories and macros
Per serving (about 178 g):
Per 100 g: 68 kcal, P 1.2, F 4.4, C 7. An estimate based on average ingredient values. Your daily calories ›
