New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.


8 h 15 m servings 119 cals
Original recipe yields 16 servings (8 pint jars)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 14.3 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 905 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

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.