Russian cabbage and beetroot salad

    (12)
    1 day 8 hours 40 min

    This salad is irresistible - colourful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.


    9 people made this

    Ingredients
    Serves: 8 

    • 2kg grated cabbage
    • 2 carrots, peeled and grated
    • 1 beetroot, peeled and grated
    • 1 clove garlic, minced
    • 1L water
    • 2 tablespoons salt
    • 1/2 teaspoon ground black pepper
    • 100g caster sugar
    • 250ml vinegar
    • 120ml vegetable oil

    Method
    Prep:1day  ›  Cook:40min  ›  Extra time:8hr soaking  ›  Ready in:1day9hr40min 

    1. Into a large glass mixing bowl, combine the cabbage, carrots, beetroot and garlic.
    2. Make the brine by combining the water, salt, pepper, sugar, vinegar and vegetable oil in a large saucepan over a medium heat. Bring to a simmer (do not allow to boil) then pour over the cabbage mixture. Stir then place a weight on top of the cabbage mixture and leave at room temperature overnight.
    3. The next day, transfer to the fridge to chill before serving, or cover and store in the fridge for a couple of days before enjoying.

    Ginger addition

    I often make a gingery version of this for my husband (he loves it). I add fresh root ginger to the prepared cabbage mixture (add to taste, but about 2 to 3 tablespoons), it adds an unusual delectable flavour.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (2)

    by
    0

    I loved this! It makes a ton, which is great, because it lasts a long time. I have a big ol' sauerkraut crock that I used to let it ferment for the first night, before transferring it into two big containers for the fridge. I used the slicing blade on my Cuisinart for the cabbage and the shredder for the beet and carrot, so it wasn't an overwhelming prep chore, either. It makes about a gallon; we ate it up over the course of a month. Oh--I omitted the vegetable oil. Sometimes I drizzled good olive oil over my portion, sometimes I didn't. The picture is of one last ramekin of salad! Time to make more.  -  17 Aug 2018  (Review from Allrecipes US | Canada)

    by
    0

    Absolutely wonderful !!!!! Great recipe; easy to follow and delicious results. There is a deli nearby that sells this; but I liked it so much....I am glad to have made it myself.  -  23 Jan 2018  (Review from Allrecipes US | Canada)