Cafeteria-Style Fresh Cabbage and Carrot Salad with Vinegar
A little secret for getting that exact flavor! Fresh cabbage and carrot salad with vinegar and sugar - a recipe that was on the menu of every Soviet cafeteria. Anyone nostalgic for the old days will appreciate it. The cabbage comes out exactly the way it used to be, and the salad is full of vitamins and freshness.
Cooking method
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Step 1:
How do you make cafeteria-style fresh cabbage and carrot salad with vinegar and sugar? Prepare the ingredients. Choose a late-variety cabbage - it's juicy and sweet, best suited for this kind of salad. Use ordinary distilled white vinegar, 9%. I recommend adding salt and sugar to taste.
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Step 2:
Wash the cabbage, pull off the outer leaves, and shred it finely. The thinner the shred, the tastier the salad. You can use special tools - shredding knives or graters.
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Step 3:
Put the shredded cabbage in a pot. Add the salt and scrunch the cabbage well with your hands so it releases its juice. Pour in the vinegar and mix well again.
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Step 4:
Set the pot of cabbage over low heat and warm it. We don't need to boil or fry it - just warm it well so it releases even more juice. The cabbage should turn noticeably warm. Stir the contents so it heats evenly. It took me less than 5 minutes. Then turn off the heat and continue.
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Step 5:
While the cabbage is on the stove, wash, peel, and grate the carrot on the coarse side of a grater.
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Step 6:
Add the carrot and sugar to the warm cabbage.
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Step 7:
Mix well. Cover the pot and refrigerate for at least 2 hours. In that time the cabbage should cool and lightly marinate.
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Step 8:
Take the pot of cabbage out of the fridge right before serving. Dress it with vegetable oil and bring it to the table. Enjoy!
- I made a half batch and got four full servings of salad. The cabbage really does taste just like the cafeteria version. The flavor is sharp, a great balance of sugar and salt. A good recipe! I'd advise against making big batches at once - since it's so quick, it's better to shred it fresh, because it gets sharper over time from the vinegar. If you like, add finely chopped herbs - dill or parsley, green onion, or regular onion. It's tasty dressed with unrefined oil. To my taste, I'd add a bit more sugar.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Frozen green cabbage (packaged) - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Distilled white vinegar - 11 kcal/100g
