Pickled Cabbage Salad Recipe


Wild Honey and Rye Modern Polish RecipesI love the purple colour of this cabbage salad, flavoured with caraway seeds. Think of it as a slaw, which you can take along on a picnic or serve with hot food, such as grilled meat. If you leave this salad to marinate overnight in the fridge it will wilt down a little and turn even more purple.

  • Yield: 8 Servings


  • ½ head white cabbage, around 500 g/1 lb 2 oz, very finely shredded
  • ½ head red cabbage, around 500 g/1 b 2 oz, very finely shredded
  • 1 tsp sea salt
  • 1 red onion, finely chopped
  • 1 red apple
  • 1 tbsp white wine vinegar
  • 1 tsp caster (superfine) sugar
  • 1 tbsp vegetable oil
  • 1 tsp caraway seeds
How to Make It
  1. Put the white and red cabbage in a colander or sieve set over a bowl, sprinkle the salt over the cabbage and leave it to drain. After 30 minutes or so, squeeze any excess water out of the cabbage.
  2. Tip the cabbage into a serving bowl. Add the red onion.
  3. Peel and grate the apple and stir into the cabbage, along with the vinegar, sugar, oil and caraway seeds. Serve straight away or store in the fridge for up to 2 days.

Leave A Reply

%d bloggers like this: