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Shared by Sasha Shor

Salat Iz Kapustyi (Cabbage Salad)

Yield: 8 servingsTime: 30 min

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
QuickEasySaladsVeganEastern Europe

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.