Can I use red cabbage?

Yes, red cabbage works well too. It's denser, so shred it thinner and gently massage it.

How much vinegar should I add?

Usually 1–2 teaspoons for 400 g (about 4 cups) of cabbage. Start with less and adjust to taste.

How to make it spicier?

Add a pinch of black pepper, garlic, or chili flakes for extra kick.

Can I replace vinegar with apple cider vinegar?

Apple cider vinegar is a great substitute – it's milder and adds a fruity note.

Cabbage salad

Name: Cabbage salad
Total time: 10 min
Yield: 4 порции
Cuisine: International
Ingredients: White cabbage — 400 g; Carrot — 30 g; Vinegar — 5 g; Vegetable oil — 5 g

20min

440g

Nutrition per 100g

This salad is a classic you've known since childhood. Crispy cabbage, juicy carrots, and a hint of vinegar create the perfect balance. Simple, quick, and incredibly nutritious – it's the perfect accompaniment to any meal. Minimal ingredients, maximum freshness and flavor!

WHAT YOU WILL NEED

From ingredients

4 products

Vegetables

Acid

Fats

SIMPLE PROCESS

Step by step recipe

The key to this salad is proper shredding and dressing. Shred the cabbage thinly for a crunchy, tender texture. Grate the carrot coarsely – it adds color and sweetness. Add vinegar to taste, starting with a small amount to avoid over-acidity. Use quality, flavorless vegetable oil. Dress the salad just before serving to keep the cabbage crisp.

Step 1

Shred the cabbage

Thinly shred 400 g (about 4 cups) of white cabbage using a knife or a mandolin. Discard tough core pieces.

Step 2

Grate the carrot

Peel and coarsely grate 30 g (1 small) carrot.

Step 3

Combine the vegetables

In a large bowl, mix the shredded cabbage and grated carrot well.

Step 4

Add salt and vinegar

Season with salt to taste, add 5 g (about 1 tsp) vinegar, and mix well. Let stand for 2–3 minutes to soften slightly.

Step 5

Dress with oil

Add 5 g (about 1 tsp) vegetable oil, mix again. Add a pinch of sugar to balance if desired.

Step 6

Serve

Transfer the salad to a serving bowl and serve immediately. Garnish with fresh herbs if desired.

CHEF'S TIP

Choose young cabbage

Young cabbage with thin leaves is best – it's more tender and crunchy. If using older cabbage, gently massage it after shredding.

Shred thinly and evenly

Thin, even shredding is key. Use a sharp knife or a mandolin for consistent thickness.

Add sugar to balance the vinegar

If the vinegar tastes too sharp, add a pinch of sugar – it harmonizes the flavors.

Serve immediately

This salad is best fresh. Dress it just before serving to keep the cabbage crunchy and prevent excess liquid.

SUBSTITUTIONS

Add your taste

Use lemon juice instead of vinegar Fresh lemon juice gives a milder tang and adds a bright, citrusy aroma.
Add fresh herbs Finely chopped dill or parsley add freshness and color to the salad.
Replace carrot with apple Grate a crisp apple for a sweeter flavor and new texture.
Instead of oil – sour cream For a creamier, more filling version, use sour cream or mayonnaise as dressing.

HOW TO STORE

How to store cabbage salad

Best served fresh. If leftovers remain, store undressed in the fridge in an airtight container for up to 1 day. Dressed salad loses its crunch and releases liquid. Do not freeze.

GOOD TO KNOW