Russian Cabbage and Beet Salad

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By LenaM

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
16
Yield:
8 pint jars
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Combine cabbage, carrots, beet, and garlic in a large glass bowl.

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  • 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.

  • 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.

  • 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; protein 1.6g; carbohydrates 14.3g; fat 7g; sodium 904.5mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Doughgirl8
Rating: 5 stars
08/18/2018
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 big containers for the fridge. I used the slicing blade on my Cuisinart for the cabbage and the shredder for the beet and carrot, so it wasn't an overwhelming prep chore, either. It makes about a gallon; we ate it up over the course of a month. Oh--I omitted the vegetable oil. Sometimes I drizzled good olive oil over my portion, sometimes I didn't. The picture is of one last ramekin of salad! Time to make more. Read More
Helpful
(3)

Most helpful critical review

Craig Messa
Rating: 3 stars
03/23/2019
Needs to sit for a few days in the fridge. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Todd Cooper
Rating: 5 stars
01/23/2018
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. Read More
Helpful
(3)
Doughgirl8
Rating: 5 stars
08/17/2018
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 big containers for the fridge. I used the slicing blade on my Cuisinart for the cabbage and the shredder for the beet and carrot, so it wasn't an overwhelming prep chore, either. It makes about a gallon; we ate it up over the course of a month. Oh--I omitted the vegetable oil. Sometimes I drizzled good olive oil over my portion, sometimes I didn't. The picture is of one last ramekin of salad! Time to make more. Read More
Helpful
(3)
Craig Messa
Rating: 3 stars
03/23/2019
Needs to sit for a few days in the fridge. Read More
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