Kazakh-style salted cabbage
4 servings
25 minutes
Salted cabbage in Kazakh style is a bright and spicy salad that reflects the soul of Kazakh cuisine. Its roots go back to the traditions of preserving vegetables, ensuring their freshness and rich flavor year-round. Cabbage soaked in salt and sugar becomes crispy and juicy, while carrots add natural sweetness. Spicy chili pepper adds a piquant note, and bean sprouts provide freshness. Dressed with rice vinegar and aromatic herbs, this salad has a balanced taste—refreshing, spicy, and slightly sour. It pairs perfectly with meat dishes and kazy but can also serve as an appetizer that awakens the appetite. Easy to prepare yet rich in flavor, this salad is an excellent example of the harmony of tastes in Kazakh cuisine.
1
In a large bowl, combine the chopped cabbage, carrot, and chili pepper. Sprinkle with salt and sugar and massage with your hands for about 5 minutes.
- White cabbage: 400 g
- Carrot: 1 piece
- Red chili pepper: 1 piece
- Sea salt: 1 teaspoon
- Sugar: 1 teaspoon
2
Mix the bean sprouts and let them sit for 15 minutes — during this time, the released juice will collect at the bottom of the bowl. Drain it, rinse the vegetables under cold running water, and dry them well.
- Bean sprouts: 50 g
3
Before serving, dress the salad with vinegar and herbs.
- Rice vinegar: 2 tablespoons
- Cilantro (coriander leaves): 1 tablespoon
- Dill: 1 tablespoon
