Green cabbage and parsley salad with sour dressing
4 servings
30 minutes
Salad of green cabbage and parsley with sour dressing is a true embodiment of freshness and harmony of flavors. It originated in Russian cuisine, where simple yet rich dishes are traditionally valued. The main character is finely shredded green cabbage combined with aromatic parsley. The dressing made from vegetable oil, white wine vinegar, and dry sherry gives the dish a pleasant tanginess, while garlic adds a light spiciness. The salad perfectly complements meat and fish dishes and can also serve as a light standalone snack. It is served chilled to allow the flavors to fully develop. Due to its simplicity in preparation and the availability of ingredients, this salad will become a favorite on your table, delighting with its freshness and expressive taste.
1
In a blender, mix vegetable oil, vinegar, sherry, minced garlic, sugar, and salt. Add 2 teaspoons of water and blend until smooth.
- Vegetable oil: 0.3 glass
- White wine vinegar: 0.3 glass
- Dry sherry (fino/manzanilla): 1 tablespoon
- Garlic: 2 cloves
- Sugar: 1 tablespoon
- Coarse salt: 1 teaspoon
2
Finely shred half a cabbage to get about 8 cups, and transfer to a large bowl. Add parsley and dressing. Mix and refrigerate for 1 hour.
- Green cabbage: 0.5 piece
- Chopped parsley: 0.3 glass
