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Russian Cabbage and Beet Salad

Rated as 4.33 out of 5 Stars

"This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating."
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8 h 15 m servings 119
Original recipe yields 16 servings (8 pint jars)


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  1. Combine cabbage, carrots, beet, and garlic in a large glass bowl.
  2. Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
  3. Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
  4. Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.


  • Cook's Note:
  • I often make a ginger variation for my husband (he's a big fan). I grate some fresh ginger into each jar in step 4. It gives it a very interesting, aromatic flavor.

Nutrition Facts

Per Serving: 119 calories; 7 14.3 1.6 0 905 Full nutrition

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I loved this! It makes a ton, which is great, because it lasts a long time. I have a big ol' sauerkraut crock that I used to let it ferment for the first night, before transferring it into two b...

Absolutely wonderful !!!!! Great recipe; easy to follow and delicious results. There is a deli nearby that sells this; but I liked it so much....I am glad to have made it myself.

Needs to sit for a few days in the fridge.