Marinated Russian Salad
Serves 1
Directions
- 1Start by gathering all your ingredients and equipment.
- 2Cut the cabbage into chunky pieces, approximately this size.
- 3Place the chopped cabbage into a large mixing bowl.
- 4Slice the bell peppers into chunky pieces and add them to the mixing bowl.
- 5Slice the jalapeños and add them to the mixing bowl.
- 6Cut the onion in half, then into four pieces, and add them to the mixing bowl.
- 7Roughly chop the dill and parsley and add them to the mixing bowl.
- 8For the marinade, pour 4 cups of water into a pot.
- 9Add 1 cup of olive oil to the pot.
- 10Add about half a cup of sugar to the pot.
- 11Pour in 1 full cup of distilled vinegar.
- 12Add about 2 tablespoons of salt to the pot.
- 13Add a handful of peppercorns to the pot.
- 14Place the pot on the stove and wait until it boils, then mix until the sugar and salt dissolve.
- 15Take the marinade off the fire and pour it directly on top of all the vegetables in the mixing bowl.
- 16Give everything a good mix.
- 17Leave the salad on the counter for about an hour or two.
- 18After a couple of hours, transfer the salad into a different bowl with a lid and place it in the fridge.
Ingredients
- cabbage
- 1 sweet onion
- 2 jalape o
- 2 bell peppers
- dill
- parsley
- 4 cups water
- 1 cup olive oil
- 0.5 cup sugar
- 1 cup distilled vinegar
- 2 tablespoons salt
- 1 handful peppercorns
Equipment
cutting boardknifemixing bowlmeasuring cupspotwooden spoontongsglass bowl with lid
Tips
- For optimal flavor, leave the salad overnight in the fridge so all the flavors get incorporated well together.
- Don't skip on the parsley, it adds an explosion of flavors to the marinated vegetables.
- The oil is optional, but it makes the salad taste better when making it as a salad version, not just pickled vegetables.
- The optimal flavor is when left to marinate overnight in the fridge so all the flavors get incorporated together.