Salat Iz Kapustyi (Cabbage Salad)
Cabbage softened with salt, mixed with carrots, scallions, and dill, dressed in sunflower oil and vinegar. Perfect Eastern European flavor! Try it from Sasha Shor's recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 medium head white cabbage, cored, halved and thinly shredded
- 1 teaspoon kosher salt
- 2 large carrots, peeled and grated on large holes of box grater
- ¼ cup thinly sliced scallion, white parts only
- ¼ cup fresh dill, finely chopped, plus more for garnish
- ¼ cup high quality sunflower oil
- 4 tablespoons white distilled vinegar
- ¼ teaspoon freshly ground black pepper
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