Shared by Sasha Shor
Salat Iz Kapustyi (Cabbage Salad)
Yield: 8 servingsThis recipe was shared by Sasha Shor. Read more about her family in "The Russian Picnic Tradition a Family Smuggled Out of the USSR" and try her recipes for shashlik (Georgian-style lamb shish kebabs), okroshka (chilled kefir soup), and kislyi arbuz (fermented pickled watermelon).
Family Journey
Kishinev, MoldovaNashville
New York City
Ingredients
- 1 medium head white cabbage, cored, halved and thinly shredded
- 1 teaspoon kosher salt
- 2 large carrots, peeled and grated on large holes of box grater
- ¼ cup thinly sliced scallion, white parts only
- ¼ cup fresh dill, finely chopped, plus more for garnish
- ¼ cup high quality sunflower oil
- 4 tablespoons white distilled vinegar
- ¼ teaspoon freshly ground black pepper
Preparation
Step 1
Place the cabbage in a large bowl and sprinkle with the kosher salt. Massage salt evenly into the cabbage with your hands until it starts to soften. Let sit for 5-10 minutes.
Step 2
To the cabbage, add the grated carrot, scallions and dill. Mix to combine.
Step 3
Dress with sunflower oil, vinegar, and pepper and mix until evenly combined. Taste for salt and acidity and adjust if necessary.
Step 4
Refrigerate for 15-30 minutes before serving to let all the flavors come together and for the cabbage to soften a bit more. Garnish with fresh dill right before serving.
