This Russian Cabbage Salad is made with fresh cabbage, fresh herbs, and a simple homemade brine. It lasts FOREVER in the fridge, and tastes even better the next day!
It's perfect for potlucks, meal prep, and low-effort summer dinners.
Crunchy cabbage, simple ingredients, and a pickle-esque brine come together to make this delicious salad. It's sure to become one of your favorite cabbage salad recipes!
This is my version of a recipe I first spotted on TikTok. I tested and tweaked the brine and ratios until it transformed into the crispest salad with the best flavor ratio (it's salty, sweet, AND spicy).
This is a traditional salad made in Russia and many bordering countries, and it's a great way to use up that extra cabbage from your garden or during a grocery store stock-up.
I have one request: please don't leave comments saying this is basically coleslaw (a recurring comment I get on my Swedish pizza salad recipe). First off, it's not a creamy cabbage salad; second, not everything with cabbage is coleslaw! There, we got that out of the way. Phew!
Why You'll Love It:
- Inexpensive. Cabbage is a well-loved and affordable vegetable! For baddies on a budget, it's a must-have.
- Great vegetable side dish. If you always find yourself wondering what side to serve with your main dish, a big batch of cabbage salad solves that problem. It's packed with veggies and fiber, and goes with just about everything!
- Keeps fresh and crisp in the fridge. The brine mimics a pickling liquid, keeping the cabbage super fresh and crisp in texture. It lasts all week long!
Ingredients
- Cabbage: You will need 1 medium head of cabbage. You can use red or green cabbage, but the outer cabbage leaves should be removed, as well as the core.
- Sweet peppers: You will need 2 bell peppers, but the color is up to you. We like to use red because they are a tad bit sweeter, and the color provides a beautiful contrast.
- Jalapeno peppers (optional): A little touch of heat provides the perfect balance to this Russian pickled cabbage salad. We remove the seeds and pith to reduce the jalapeno's bite, but if you like things spicy, you can leave them in.
- Onion: We recommend a sweet onion like white Spanish or vidalia, but any type that you like best can be used.
- Herbs: A combination of fresh dill (a Slavic favorite) and fresh parsley provides a fresh and vibrant flavor, PLUS they hold up super well in the fridge.
- Whole peppercorns: These add spice and are a unique element to the salad. They are crunchy and delicious, giving it that pickled flavor.
For the dressing/brine:
- White vinegar
- Olive oil (vegetable oil or sunflower oil)
- Water (I experimented to get the perfect ratio)
- Sugar (keep in mind most of the brine won't be consumed; this is used for preservation, texture, and flavor)
- Salt
How to Make Russian Cabbage Salad
- Prepare the brine. Whisk together white vinegar, water, olive oil, salt, sugar, and black peppercorns, and bring it to a boil. Remove from the heat.
- Chop and combine the vegetables. Add the chopped cabbage, bell peppers, jalapeno peppers, and onions to an extra-large bowl or large stockpot with a lid.
- Add the fresh herbs. Finely chop the fresh dill and parsley, and add it to the vegetables. Stir it well so everything is evenly distributed.
- Pour the brine over the salad. Ladle or pour the hot brine over the salad ingredients.
- Ensure the vegetables are submerged. Press the vegetables down until the brine (it's okay if some vegetables float or stick out - just do your best!).
- Cover and chill before serving. Cover tightly with foil (or a fitted lid) and refrigerate the salad to marinate and chill. Allow to marinate for at least an hour before serving.
How to Cut a Jalapeno Pepper
(If you want to avoid the pith and seeds)
- Hold your jalapeno pepper firmly on a cutting board, and turn it onto one of its "sides" (they are rounded, but all peppers have sides).
- Use a sharp knife to cut the outside of one "side", leaving the seeds and pith on the main portion of the pepper.
- Repeat with all remaining "sides" of the pepper.
- Brush away any remaining seeds, and use a sharp paring knife to remove any remaining pith.
- Dice or chop as desired, and compost/discard the center with the pith and seeds.
Should I Use Green or Red Cabbage?
You can use either green cabbage or red cabbage for this recipe. I recommend green cabbage (sometimes called white cabbage) if you plan on keeping it in the refrigerator for a long time before serving. During refrigeration, the olive oil hardens into a light green color. On green cabbage, this isn't noticeable; On red cabbage, it is very noticeable (and unappealing).
That being said, red cabbage salad is gorgeous on the serving table when it hasn't been chilled for too long. If you plan to serve it at a potluck or party and won't refrigerate it for more than 2-3 hours, red cabbage may be the way to go.
More Cabbage Recipes:
If you loved this recipe for Russian Cabbage Salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Russian Cabbage Salad
Ingredients
- 1 head cabbage (medium) chopped into 2" pieces* (green or red)
- 2 red bell peppers seeded and cut into 1" pieces
- 2 jalapeno peppers** seeded and chopped
- 1 large sweet onion chopped (white, Spanish, or Vidalia)
- ¾ cup chopped fresh parsley about ½ bunch
- ⅓ cup chopped fresh dill
Dressing:
- 3 cups water
- 1 cup white vinegar
- 1 cup extra virgin olive oil or sunflower oil
- ½ cup sugar
- 2 tablespoons fine salt
- 1 tablespoon whole peppercorns
Instructions
- Prepare the vegetables. Wash and chop the cabbage, bell pepper, jalapeno, and sweet onion. Add them to an extra-large bowl, along with the chopped fresh parsley and fresh dill. Stir well to combine.
- Heat the brine. Add the water, white vinegar, olive oil, sugar, salt, and peppercorns to a medium saucepan. Bring to a boil over high heat, stirring often to help dissolve the sugar. Once a boil is reached, remove it from the heat.
- Pour the brine over the vegetables. Add the hot brine over the chopped cabbage and other vegetables, stirring the mixture well. The hot liquid will shrink the cabbage down as it marinates.
- Allow to marinate. Cover the bowl with foil (or a lid) and allow to marinate at room temperature for about 1 hour, stirring once or twice if serving on the same day.
- Serve and enjoy (or transfer to the refrigerator until needed).
- If making ahead: This recipe is SO good for making ahead of time and stores very well in the refrigerator (in fact, you might say the flavor is BETTER). The only consideration is that the olive oil will harden in the fridge; to help with this, stir the salad and allow it to warm at room temperature for about 15-20 minutes. This will help the oil melt before serving.
Notes
Nutrition
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Dorothy Bigelow says
Love making this recipe for meal prep in the Summer, and add it to all kinds of simple mains (like hot dogs, hamburgers, grilled chicken, etc.). You know you're getting a good amount of veggies, it tastes great, and stays crisp for up to a week.
Uyen Le says
Hi How long does this keep in the fridge and do i store it with or without the brine if I plan on eating it for a few days as part of a meal prep?
Dorothy Bigelow says
The salad is stored with the brine, and I like to push it under as much as possible. I've stored mine for up to a week with good results, but 3-5 days is a good range in general.
LaDonna says
This stuff is amazing. My niece brought it to a cookout and I had to get the recipe. It is nothing like coleslaw. I'll pass on the creamy stuff with no flavor. This is bright and tart with just a touch of sweetness marinated into every bite.