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