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Fresh Cabbage Salad with Cucumber and Vinegar
Instructions
I prepare the ingredients for the fresh cabbage salad with cucumber and vinegar.
I thinly slice the cabbage, leaving out the tough parts around the core. I transfer the shredded cabbage to a convenient bowl.
I add half a teaspoon of salt to the cabbage. To make the cabbage release its juice, I knead it with my hands.
Once the cabbage has released its juice, I add one teaspoon of sugar. I stir everything with a spoon.
I cut the cucumbers into strips and add them to the cabbage.
I chop the green onions and add them to the rest of the vegetables.
I trim the dill stems and finely chop the greens. I add the dill to the cabbage and mix everything together.
I add 2 tablespoons of 9% vinegar.
I pour in 2 tablespoons of vegetable oil as well.
I mix everything and taste it. If there is not enough salt for me, I add more and stir again.
The fresh cabbage salad with cucumber and vinegar is ready. It can be served straight away. If you like, garnish it with parsley.
Tips
- 1
Knead the cabbage with salt – the secret to the juice. Without kneading, the cabbage stays tough and gives little juice. With salt and kneading it turns tender and releases its juice.
- 2
Late varieties – the secret to the crunch. Winter cabbage is denser and crisper. Early cabbage is softer.
- 3
Cucumbers in strips – the secret to the look. Long strips go well with shredded cabbage, whereas cubes stand out from the overall texture.
- 4
Taste for salt – the secret to balance. Once the cabbage has taken the salt, with the vinegar and sugar added, taste it before adding any more salt. The same principle works in other kinds of cabbage salads.
Video
FAQ
Which cabbage should I choose? +
Late varieties of white cabbage are ideal. Early varieties also work and give a softer, more tender salad, as does young summer cabbage. Chinese (Napa) cabbage can be used too for a slightly different note. Choose a head that is firm and heavy, with leaves pressed tightly together and a fresh, white core. Avoid heads that are soft or have dark spots or rot. Roughly 1 kg shredded is about half of a medium head.
What can I use instead of vinegar? +
There are several alternatives: 6% apple cider vinegar (about 3 tablespoons for a milder result), wine vinegar (about 2 tablespoons), balsamic vinegar (about 1 tablespoon), lemon juice (about 3 tablespoons), or citric acid (about 1/3 teaspoon dissolved in 2 tablespoons of water). Plain 9% vinegar is the classic choice. Avoid vinegars flavoured with herbs or honey, and anything past its date. For a milder salad, reduce the vinegar to 1 tablespoon.
How long does the salad keep? +
In the refrigerator, in a tightly closed container, it keeps for 1–2 days. Longer than that and the cabbage releases water and loses its crunch. Take it out about 15 minutes before serving, as serving it cold mutes the flavours. Do not leave it at room temperature for more than a few hours, or the cucumbers and cabbage will start to spoil. It is at its best a few minutes after it is made, while on the second day the flavour is more settled but the texture is poorer. It is best made fresh for a single serving.
What goes well with the salad? +
It can be served on its own as a snack or as a side dish: with hot meat dishes, with fried or boiled potatoes, with steak, shashlyk or lamb ribs, with dumplings, with grilled or fried fish, with boiled chicken or turkey, with pilaf or a rice side, or with pasta or buckwheat. It also pairs well with a garlic sauce or horseradish. It is a versatile vitamin-rich salad for both everyday meals and special occasions.
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