Russian Cabbage and Beet Salad


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.

Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
8 pint jars


  • 4 pounds shredded cabbage

  • 2 carrots, peeled and grated

  • 1 beet, peeled and grated

  • 1 clove garlic, minced

  • 4 cups water

  • ½ cup white sugar

  • 2 tablespoons salt

  • ½ teaspoon ground black pepper

  • 1 cup white vinegar

  • ½ cup vegetable oil


  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
7g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 119
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Sodium 905mg 39%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 12%
Total Sugars 11g
Protein 2g
Vitamin C 42mg 212%
Calcium 52mg 4%
Iron 1mg 3%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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