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.
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.
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)
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)