About this recipe: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.
2kg grated cabbage
2 carrots, peeled and grated
1 beetroot, peeled and grated
1 clove garlic, minced
2 tablespoons salt
1/2 teaspoon ground black pepper
100g caster sugar
120ml vegetable oil
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Into a large glass mixing bowl, combine the cabbage, carrots, beetroot and garlic.
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.
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.
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.