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Kupus Salata - Balkan Cabbage Salad

Aida
Quintessentially Balkan, raw green or red cabbage salad (kupus salata) with a vinaigrette is easy, refreshing, crunchy, and appetizing!
5 from 1 vote
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Prep Time 1 hour
Total Time 1 hour
Course Appetizers, Salad
Cuisine Bosnian, Croatian, Macedonian, Montenegro, Serbian
Servings 3
Calories 213 kcal

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
Dressing and seasonings can be adjusted to your taste. These are just the volumes we find that work well. 
Red cabbage will need a longer waiting period and a little bit more of a squeeze at the beginning. 
  • Nutrition Information
Nutrition information is only an estimate based on 3 servings using sunflower oil. 
  • Expert Tips
  1. .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.
  2. 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.
  3. '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 
The version presented above is the one restaurants use. There is another, very similar version. Here, the salt and dressing switch places, and the salt is added first. 
  1. 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. 
  2. 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.
  3. 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.

Nutrition

Serving: 3gCalories: 213kcalCarbohydrates: 12gProtein: 2gFat: 18gSodium: 428mgPotassium: 366mgFiber: 3gSugar: 7gVitamin A: 1655IUVitamin C: 85mgCalcium: 68mgIron: 1.2mg
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