Cabbage salad, Russian style

February 17, 2012 § 3 Comments

Years ago, when I traveled to Moscow frequently, I came to enjoy the simple cabbage salads that are ubiquitous on every Russian restaurant menu.  Far healthier than traditional American coleslaw, Russian cabbage salad contains very few ingredients.  To make it, shred a head of cabbage, removing and discarding the core.  Place the shredded cabbage in a large bowl, and drizzle on olive oil.  Pour over an equal amount balsamic vinegar.  Add freshly grated black pepper and a little celery salt or kosher table salt.   Toss and serve.

For variety, you can add sliced radishes, grated carrot, or thinly sliced red or white onions.

Dave ate this, and he doesn’t like cabbage.  I think he DOES like cabbage, but isn’t fond of all of the other stuff.

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