📝 About This Recipe
A vibrant staple of the Russian table, Kuyak is a refreshing salad that perfectly balances the crunch of winter cabbage with the tart sweetness of crisp apples. This traditional dish showcases the Slavic mastery of simple, seasonal ingredients transformed by a bright, acidic dressing and aromatic dill. It serves as the perfect palate cleanser or a crunchy companion to the hearty, savory flavors of a classic Northern European feast.
🥗 Ingredients
The Base
- 1 medium head Green Cabbage (approx. 1.5 lbs, shredded very thinly)
- 2 large Granny Smith Apples (julienned into matchsticks)
- 2 medium Carrots (peeled and grated)
- 1/2 small Red Onion (sliced into paper-thin half-moons)
The Dressing
- 4 tablespoons Sunflower Oil (unrefined for authentic nutty flavor)
- 2 tablespoons Apple Cider Vinegar (or white wine vinegar)
- 1 teaspoon Honey (to balance the acidity)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Juice (to prevent apple browning)
Herbs and Garnish
- 1/2 cup Fresh Dill (finely chopped, stems removed)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Walnuts (toasted and crushed for garnish)
👨🍳 Instructions
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1
Remove any wilted outer leaves from the cabbage. Cut the head into quarters and remove the tough inner core.
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2
Using a sharp chef’s knife or a mandoline, shred the cabbage into very fine ribbons. The finer the shred, the better the texture.
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3
Place the shredded cabbage in a large mixing bowl and sprinkle with 1/2 teaspoon of salt. Use your hands to massage the cabbage for 2-3 minutes until it softens slightly and begins to release its juices.
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4
Peel the carrots and grate them using the large holes of a box grater. Add them to the bowl with the cabbage.
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5
Slice the red onion into paper-thin half-moons. If you find raw onion too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry before adding to the bowl.
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6
Core the apples (keep the skin on for color and nutrients) and cut them into thin matchsticks. Immediately toss the apple pieces in a small bowl with the lemon juice to prevent oxidation.
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7
In a separate small jar or bowl, whisk together the sunflower oil, apple cider vinegar, honey, remaining salt, and black pepper until emulsified.
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8
Add the julienned apples, chopped dill, and chopped parsley to the large bowl with the vegetables.
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9
Pour the dressing over the salad and toss thoroughly with large spoons or clean hands to ensure every ribbon of cabbage is coated.
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10
Taste the salad and adjust the seasoning. You may want an extra splash of vinegar for brightness or a pinch of salt.
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11
Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes. This 'marinating' time allows the flavors to meld and the cabbage to reach the perfect consistency.
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12
Just before serving, give the salad one final toss. Transfer to a clean serving bowl and top with the toasted crushed walnuts for an added layer of texture.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil which has a distinct roasted seed aroma. Always massage the cabbage with salt first; this breaks down the cellular structure and prevents the salad from being too tough. Use a mix of sweet and tart apples (like one Granny Smith and one Honeycrisp) for a more complex flavor profile. If making this in advance, wait to add the walnuts until the very last second so they stay crunchy. To keep the salad extra crisp, ensure all your vegetables are chilled in the fridge before you start prepping.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Borscht for a classic Russian lunch. Pairs beautifully with roasted pork loin or grilled sausages. Excellent as a topping for dark rye bread with a smear of salted butter. Serve with a chilled glass of Kvass or a dry white Riesling. Accompany with 'Kotleti' (Russian meat patties) and mashed potatoes for a comforting dinner.