For a sweeter salad, increase the sugar by 1/4 cup. If you prefer a less tangy salad, reduce the amount of white vinegar by 1/4 cup. For a spicier kick, add a pinch of red pepper flakes to the brine. Use a mandoline slicer for uniform cabbage shreds. Ensure your jars are properly sealed before refrigerating to maintain freshness.
Russian Cabbage and Beet Salad
-
PREP TIME10 mins
-
COOK TIME5 mins
-
TOTAL TIME8 hrs 15 mins
-
SERVING16 People
-
VIEWS10
A vibrant and refreshing salad that sings with earthy sweetness and a delightful tangy edge. Time is its secret ingredient – patience yields an irresistible depth of flavor as the vegetables meld and the brine works its magic. Prepare to be captivated by its colorful charm and addictive taste!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate14 g
-
Fiber3 g
-
Protein2 g
-
Saturated Fat1 g
-
Sodium905 mg
-
Sugar11 g
-
Fat7 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large glass bowl, combine the shredded cabbage, grated carrots, grated beet, and minced garlic. Ensure the ingredients are evenly distributed. (Prep time: 15 minutes)
02
StepIn a large saucepan, whisk together the water, sugar, salt, and pepper. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. Once boiling, stir in the white vinegar and vegetable oil. Heat for 30 seconds, ensuring the mixture is well combined, but do not allow it to boil again. (Cook time: 10 minutes)
03
StepCarefully pour the hot brine over the vegetables in the bowl, ensuring all the vegetables are submerged. Stir gently to combine. Place a plate on top of the vegetables to cover them, and then weigh it down with a bowl filled with water or a heavy can of beans. This helps to press the vegetables and ensure they are fully immersed in the brine. Let it rest at room temperature for at least 8 hours, or preferably overnight (12-24 hours). (Press time: 8-24 hours)
04
StepTransfer the salad into 8 pint-sized jars, dividing the vegetables and brine evenly among them. Seal the jars tightly. Store the jars in the refrigerator for at least 2 days before serving for the best flavor. The salad will continue to improve in flavor over the next few days. (Refrigerate time: 2+ days)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Savannah Boyle
Jun 26, 2025Easy to follow and the results are fantastic. It's become a staple in my fridge.
Maude Keeling
Jun 25, 2025I added a pinch of red pepper flakes for some heat, and it was a game-changer! Thanks for the recipe!
Fannie Schaefer
Jun 25, 2025I was skeptical about the sugar, but it balances the vinegar perfectly. My family devoured it!
Mohammad Barton
Jun 22, 2025This salad is absolutely amazing! The waiting time is definitely worth it. The flavors meld together beautifully, and it's so refreshing.