Marinated Russian Salad

10 mins
Serves 1
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Directions

  1. 1Slice the cabbage down the middle, then once more this way, making chunky, ribbon-like pieces.
  2. 2Place the chopped cabbage in a large bowl.
  3. 3Slice the onion in half, then into quarters, making chunky pieces that will separate once mixed.
  4. 4Add the onion pieces to the bowl with the cabbage.
  5. 5Slice the bell pepper into chunky pieces.
  6. 6Add the bell pepper pieces to the bowl.
  7. 7Slice the jalapeños into chunky pieces.
  8. 8Roughly chop the parsley and dill.
  9. 9Add the chopped jalapeños, parsley, and dill to the bowl.
  10. 10Pour 4 cups of water into a saucepan.
  11. 11Add 1 cup of olive oil, 1/2 cup of sugar, and 1 cup of white distilled vinegar to the saucepan.
  12. 12Add about 2 tablespoons of salt and a handful of peppercorns to the saucepan.
  13. 13Stir the marinade ingredients until well combined.
  14. 14Place the saucepan on the stove and bring the mixture to a boil.
  15. 15Once the marinade boils, remove it from the stove.
  16. 16Carefully pour the hot marinade over the chopped vegetables in the bowl.
  17. 17Gently toss the salad to ensure all vegetables are covered in the marinade.
  18. 18Cover the bowl with foil and let the salad cool completely on the counter before transferring it to the fridge.

Ingredients

  • 1 head cabbage
  • 1 bell pepper
  • 0.5 halved sweet pepper
  • 3 jalapeños
  • 1 sweet onion
  • cilantro
  • dill
  • 4 cups water
  • 1 cup olive oil
  • 0.5 cup sugar
  • 1 cup white vinegar
  • 2 tablespoons salt
  • 1 handful peppercorns

Equipment

knifecutting boardlarge bowlsaucepanmeasuring cupwooden spoon

Tips

  • The chef prefers chunky pieces of cabbage and onion for extra crunchiness once marinated, but you can make them smaller or more bite-sized.