Kupus Salata - Balkan Cabbage Salad
Kupus salata, or fresh (raw) cabbage salad, is the most popular side salad in the Balkans, served in homes and restaurants alike. Loved for its simplicity, this no-mayo green (or red) cabbage salad is the perfect blend of freshness and taste. Shall we?
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Background
Cabbage salad, or kupus salata, is a salad that's served in almost every restaurant in the Balkans. Made with fresh cabbage (primarily green, sometimes red cabbage), and combined with a minimalistic dressing, kupus salata is a great alternative to coleslaw.
It's best described as delicious, crunchy, and refreshing! Indeed, this raw cabbage salad is just the right salad to serve along the heavier dishes like baked beans, cutlets, dumplings, sarma, stews, ćufte meatballs, and others.
While the cabbage salad (kupus salata) doesn't take a lot of time to put together, there is a waiting period. We recommend starting the cabbage salad first, before the main course.
Why You'll Love It
There are a million reasons why you'll love our cabbage salad (kupus salata), and here are just a few:
- Cabbage is a Superfood! Jam-packed with fiber, antioxidants, vitamins (C and K), and anthocyanins, it supports digestion, lowers obesity risks, and promotes health.
- Low in Calories! If you're into volume eating (and who isn't!), cabbage salad is the perfect guilt-free addition side to any meal. Full of flavor, but not calories.
- Versatile and Simple! Minimalist dressing, easy to make, and spectacular alternative to coleslaw.... what's not to love?
Ingredients
Here are the ingredients for cabbage salad (kupus salata) the way it's done in the Balkans.
- Cabbage: Look for a sturdy, fresh, smaller head of green cabbage. Substitute with red cabbage, (although green is preferred).
- Vinegar: Regular or apple cider vinegar both work. Substitute with lemon juice. (If you have all three, go with ACV.)
- Oil: Vegetable, sunflower, or olive oil. Avoid coconut oil as it hardens when cold.
- Salt: Table or sea salt. (Smaller grain salt is better.)
- Sugar: Granulated white sugar works best, and only a pinch is needed. Avoid powdered sugar, honey, and syrups.
- Optional: shredded carrot, tomatoes, pepper (bell), parsley, and/or black pepper.
Instructions
Here are the instructions for making the raw cabbage salad (kupus salata). The recipe is as simple as they come.
Step 1. Remove 2-3 outer leaves from a cabbage head. Quarter, and then shred cabbage using a knife, mandoline, or a grater.
Step 2. Transfer to a large bowl. Add vinegar and oil. Lightly squeeze. Let sit for at least 30 minutes, and up to an hour.
Step 3. Add salt, plus a pinch of sugar to the salad. Toss well. Serve.
Expert Tips
- Cutting or Shredding Size. When cutting or shredding the cabbage, cut them approximately the same size. Large pieces won't get seasoned properly. Small pieces turn to mush.
- Few Ingredients. Although the salad is versatile, and more ingredients can be added, cabbage salad (kupus salata) is meant to be enjoyed with as few ingredients as possible.
- Squeezing and Waiting Time. 'Younger' green cabbage needs less of a squeeze at the start, and less of a waiting time. Fall, whiter cabbage needs more of a squeeze and waiting time. Red cabbage, being the sturdiest and hardest, needs the most.
Handling
Serving: Serve cabbage salad (kupus salad) cold. It complements most main courses, from soups to heavier dishes.
Storing: Cabbage salad (kupus salata) is supposed to be consumed fresh. Store in the fridge for up to a few hours, after which it, unfortunately, turns to mush. Discard any moisture that accumulates. Taste it and adjust the seasonings (if needed).
Recipe FAQs
Cabbage salad (kupus salata), is made with shredded raw cabbage plus a light vinaigrette dressing. It's light, fresh, and crunchy. Although you can add more ingredients, it's usually made just with cabbage.
Coleslaw is a shredded cabbage salad usually made with more ingredients, and a heavier, mayo-infused dressing.
Yes! Cabbage salad (kupus salata) is nutritious, and packed with vitamins C and K. It has a high amount of fiber, and antioxidants. Additionally, it's high in water content which keeps you hydrated and energized, while its sulfur compounds promote detoxification.
Other Salads
Tried, true, and tested! Best salads on the blog:
Thoughts?
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Prijatno, Dobar Tek, and Bon Appetit!
Kupus Salata - Balkan Cabbage Salad
Ingredients
- 1 smaller sturdy cabbage head (about 4-5 cups of shredded cabbage) preferably green or white cabbage; substitute with red
- 1.5 tablespoons vinegar (about 20-25 milliliters) ACV or regular, substitute with lemon juice
- 4 tablespoons oil (about 60 milliliters) vegetable, sunflower, or olive oil, avoid coconut
- 1-2 teaspoons salt* table salt or another small grain salt works best
- ½ teaspoon granulated white sugar avoid substitutes
- Optional: shredded carrot, tomatoes, pepper (bell), parsley, and/or black pepper
Instructions
- Remove 2-3 outer leaves from a cabbage head. Quarter the head, cut out the thick root in the middle, and discard. Shred cabbage into small pieces using a knife, mandoline, or a grater. (Depending on the volume of the salad you're making, and the size of your cabbage head, you may not need the entire cabbage head. Only shred how much you'll need.)
- Transfer to a large bowl. Add vinegar and oil. Lightly squeeze to help the cabbage 'sweat out' some moisture while remaining crunchy. Let sit for at least 30 minutes, and up to one hour.
- Add salt, plus a pinch of sugar to the salad. (If you're putting in more ingredients, add them now.) Toss well. Adjust seasonings and dressing to your taste. Serve.
- Serving: Serve cabbage salad cold. It complements most main courses, from soups to heavier dishes. Storing: The salad is supposed to be consumed while fresh and it's preferred not to be stored for later. If you must, store it in the fridge for up to a few hours, but discard any moisture that accumulates. Taste it and adjust the seasonings (if needed). Note that the salad will be soggier if you store it.
Notes
- Ingredient Notes
- Nutrition Information
- Expert Tips
- .When cutting or shredding the cabbage, cut them approximately the same size. If the pieces are too large, they won't get seasoned properly. If they're too small, they'll turn into a mush.
- Although the salad is versatile, and more ingredients can be added, this salad is meant to be enjoyed with as few ingredients as possible. It's great precisely because it's simple.
- 'Younger' green cabbage needs less of a squeeze at the start, and less of a waiting time. Fall, whiter cabbage needs more of a squeeze and waiting time. Red cabbage needs the most waiting time and squeezing.
- Cabbage Salad Version 2
- Remove 2-3 outer leaves from a cabbage head. Quarter the head, cut out the thick root in the middle, and discard. Shred cabbage into small pieces using a knife, mandoline, or a grater.
- Generously salt all over, then squeeze lightly so the salt is spread everywhere evenly. Let sit for at least 30 minutes and up to an hour.
- Squeeze extra juice from the cabbage and discard. Transfer cabbage to a serving bowl. Add oil and vinegar to taste. (If you're putting in more ingredients, add them now.) Toss well. Serve.
Super!
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