📝 About This Recipe
A nostalgic staple of Russian 'Stolovaya' cafeterias, this Vitamin Salad is a masterclass in refreshing simplicity and vibrant crunch. Known for its signature sweet-and-sour profile, the secret lies in a brief heat-massage technique that softens the cabbage while keeping it incredibly crisp. It is a nutritional powerhouse packed with Vitamin C, making it the perfect bright accompaniment to hearty Slavic mains.
🥗 Ingredients
The Base Vegetables
- 500 grams Green Cabbage (thinly shredded, tough core removed)
- 1 large Carrots (peeled and coarsely grated)
- 3-4 stalks Green Onions (finely sliced into rounds)
- 1/2 bunch Fresh Dill (finely chopped, stems removed)
The Signature Dressing
- 1.5 tablespoons Apple Cider Vinegar (can substitute with white wine vinegar)
- 2 tablespoons Sunflower Oil (unrefined for authentic flavor, or neutral oil)
- 1 tablespoon Granulated Sugar (adjust to taste for sweetness)
- 1/2 teaspoon Fine Sea Salt (plus more to taste)
Optional Aromatics
- 2 tablespoons Cranberries (fresh or frozen for a traditional sour pop)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the cabbage: remove any wilted outer leaves and cut the head into quarters. Shred the cabbage as thinly as possible using a sharp chef's knife or a mandoline slicer.
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2
Place the shredded cabbage into a large stainless steel pot or a heat-resistant bowl. Sprinkle the salt over the cabbage.
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3
Using clean hands, massage and squeeze the cabbage firmly for about 2 minutes until it begins to release its juice and reduces slightly in volume.
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4
Add the apple cider vinegar to the pot with the cabbage. Place the pot over medium-low heat for just 2-3 minutes, stirring constantly.
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5
The goal of heating is not to cook the cabbage, but to accelerate the pickling process. Remove from heat immediately once the cabbage is warm to the touch and slightly translucent.
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6
Transfer the cabbage to a clean bowl and let it cool to room temperature. This cooling phase allows the vinegar to penetrate the fibers.
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7
While the cabbage cools, grate your carrots using the large holes of a box grater and finely chop the dill and green onions.
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8
Once the cabbage is cool, add the grated carrots, sugar, and sunflower oil. Stir vigorously to ensure the sugar dissolves into the cabbage juices and oil.
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9
Fold in the chopped dill, green onions, and optional cranberries if using. The cranberries add a beautiful ruby color and tartness.
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10
Taste the salad. It should be a perfect balance of salty, sweet, and tangy. Add a pinch more sugar or salt if necessary.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting period is crucial for the flavors to marry and develop.
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12
Give the salad one final toss before serving to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the most authentic flavor, use unrefined sunflower oil which has a distinct nutty aroma. Shred the cabbage very thinly; thick chunks will not absorb the dressing properly. Do not skip the heating step—it is the secret to achieving that specific 'cafeteria' texture that is soft yet crunchy. If the cabbage is very dry, add a tablespoon of water during the heating process to help create the brine. This salad actually tastes better the next day, making it an excellent meal-prep option.
🍽️ Serving Suggestions
Serve alongside classic Russian Kotleti (meat patties) and mashed potatoes. Pairs beautifully with a warm bowl of Borscht and a dollop of sour cream. Use it as a refreshing topping for grilled sausages or frankfurters. Enjoy it as a light lunch with a slice of dark rye bread and salted butter. Complements roasted chicken or baked fish perfectly as a bright, acidic side.