Russian cabbage and beetroot salad

    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.

    7 people made this

    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

    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 in English (1)


    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)