Cabbage salad with grapes
6 servings
20 minutes
Cabbage salad with grapes is a light and refreshing dish that combines the crunchy texture of cabbage with the juicy sweetness of grapes and the sweet-sour notes of apples. It’s a harmony of flavors where the subtlety of red onion and the spiciness of parsley add zest to the salad, while white balsamic vinegar and olive oil complete the composition. This salad is popular in European cuisine due to its versatility: it works well as a standalone dish or as an accompaniment to meat and fish dishes. Chilled before serving, it becomes even brighter and more expressive, awakening appetite and providing a sense of freshness. Historically, such salads arose from Europeans' love for seasonal products, and today it remains a favorite choice for summer dinners or festive tables.
1
Chop the cabbage into thin strips and mix with salt, sugar, and lemon juice.
- Cabbage: 300 g
- Salt: to taste
- Sugar: to taste
- White balsamic vinegar: to taste
2
Cut the grapes in half and add them to the cabbage.
- Red grapes: 200 g
3
Cut the sweet-sour apples into thin strips, mix with lemon juice, and add to the salad.
- Apple: 2 pieces
- White balsamic vinegar: to taste
4
Chop the red onion into thin half-rings, mix with lemon juice, and add it there.
- Red onion: 1 piece
- White balsamic vinegar: to taste
5
Gently mix the salad (preferably by hand).
6
Add parsley.
- Parsley: to taste
7
Season with salt, sugar, if necessary, chili pepper and olive oil with white balsamic vinegar (1:3), if no balsamic - use good wine or apple vinegar.
- Salt: to taste
- Sugar: to taste
- Chili powder: to taste
- Ground black pepper: to taste
- White balsamic vinegar: to taste
8
The salad must be chilled.
