This cabbage and carrot salad combines fresh and tangy flavors and perfect textures for a refreshing side dish that's as easy to make as it is delicious.
Course Salad
Cuisine Ukrainian
Keyword cabbage and carrot salad
Prep Time 45 minutesminutes
Cook Time 7 minutesminutes
1 dayday
Total Time 1 dayday52 minutesminutes
Servings 10
Author Valya's Taste of Home
Ingredients
For the Cabbage and Carrot Salad
1medium – organic cabbage head
4small – organic carrots
1 - organic red bell pepper
1– organic yellow bell pepper
4cups- water
3tbsp.– sea salt
½cup– sugar
¾cup– vinegar
½cup- extra virgin Olive oil
3- bay leaves
1tsp.– peppercorns
Instructions
How to Make Cabbage and Carrot Salad
Prepare the Vegetables: Start by shredding the cabbage, cutting the peppers into half-inch strips, and peeling and grating the carrots. Place all these vegetables into a large bowl. Using a bowl with a cap is preferable as it will help keep the salad and marinade hot for longer. Set this bowl aside while you prepare the salad marinade.
Make the Salad Marinade: In a medium pot, combine 4 cups of water, vinegar, salt, sugar, oil, peppercorns, and bay leaves. Bring this mixture to a boil, stirring constantly, until the sugar and salt have completely dissolved.
Pour the Marinade: Once the marinade is ready, pour it hot and boiling over the prepared salad. Mix the vegetables and then close the bowl with its lid. Let the salad marinate for 12 hours at room temperature.
Chill the Salad: After the initial 12 hours, you'll notice that the salad has decreased in volume. At this point, place the salad in the fridge and let it marinate for an additional 12 hours.
Serve: The marinated salad can be kept in the bowl for up to a week. Before serving, remember to remove the whole black pepper and bay leaves.