Crunchy Cabbage, Carrot and Apple Slaw
A crisp, budget-friendly salad of fresh cabbage, carrot and tart apple, ready in 15 minutes.
Across the former Soviet Union this salad is simply called “Vitamin salad”, and many people remember it from canteen lunches. Made properly at home, though, it is something else entirely: crunchy, juicy and pleasantly tangy.
Why people love it
Fresh cabbage is rich in vitamin C, carrots bring carotene and apple adds fibre. It is light, low in calories and goes with almost any meat dish.
The key technique
- Massaging the cabbage with salt and sugar is what makes it juicy.
- Unrefined sunflower oil gives a nutty depth.
- A tart apple keeps everything bright.
Nutrition
Per serving (≈ 200 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Shred the cabbage
Remove the outer leaves and cut out the core. Shred the cabbage as finely as you can; the finer the strands, the more tender the salad.
Massage with salt
Sprinkle the cabbage with salt and sugar, massage it with your hands for a minute or two and leave for five minutes. It softens and releases juice, making the salad succulent.
Add carrot and apple
Grate the carrot on the medium holes. Cut the apple into thin matchsticks and toss with the vinegar straight away so it doesn’t brown. Add both to the cabbage.
Dress and serve
Add the oil and chopped dill and toss. Taste and adjust with more salt or vinegar. Serve straight away or let it rest for 15 minutes.
Cook’s tips
- 1A mandoline makes shredding quick and even.
- 2Keep leftovers in the fridge for no more than a day.
- 3Honey works instead of sugar.
- 4Toss the apple matchsticks into the vinegar or lemon juice immediately after slicing to prevent oxidation. This ensures the fruit stays bright white and crisp rather than turning brown.
Serving & storage: Pair this slaw with grilled pork chops, roasted chicken, or inside a pulled pork sandwich for a sharp contrast to rich meats. Store any remaining portions in an airtight container in the refrigerator for up to 24 hours. To refresh the dish, drain any excess liquid that has pooled at the bottom and add a small squeeze of lemon to restore the acidity.
Variations
Swap the apple for red pepper or the dill for spring onions. In winter, a little chopped pickle makes a tasty addition.
The takeaway
This slaw is cheap, quick and good for you. Once you’ve tried massaging the cabbage, you’ll find yourself making it every week.
