Red Cabbage Salad with Vinegar
4 servings
60 minutes
Red cabbage salad with vinegar is a classic dish of Russian cuisine known for its simplicity and rich flavor. Red cabbage, with its natural sweetness and crunchy texture, takes on a bright sweet-sour hue from the addition of vinegar and sugar. Traditionally, the cabbage is blanched in boiling water for softness but can also be simply rubbed with salt to retain juiciness. This salad is perfect as a refreshing side dish to meat and fish dishes or as a standalone vegan treat. Its rich purple color makes it a centerpiece on any table, while its slight tang whets the appetite. It is not only tasty but also healthy—rich in vitamins and antioxidants that boost immunity. Easy to prepare yet elegant, this salad is a true find for lovers of simple and healthy food.
1
Clean and wash the head of red cabbage, cut into quarters, remove the core, and finely shred with a sharp knife or a shredder.
- Red cabbage: 500 g
2
Then place the cabbage in a pot, pour boiling water over it, cover with a lid, let it sit for 20-30 minutes, then drain in a sieve or colander; then rinse with cold water, squeeze, place in a salad bowl, pour with vinegar, add salt, put sugar, mix and let it sit for 20-30 minutes. You can add a tablespoon of vegetable oil to the cabbage.
- Vinegar: 0.3 glass
- Sugar: 0.5 tablespoon
3
For this salad, you don't need to scald the cabbage with boiling water; just sprinkle it with salt and massage it by hand until it becomes soft and starts to release dark juice; then squeeze it out, add vinegar, sugar, and mix. After a few minutes, the cabbage will take on a bright color.
- Vinegar: 0.3 glass
- Sugar: 0.5 tablespoon