Enjoy this crunchy mxiture of fresh vegetables in a tangy-sweet dressing. Bursting with flavors and colors, this pickled carrot, cabbage, and bell pepper salad will become a must-have at your family gatherings.
Back in Ukraine pickled cabbage was one of the most widespread and important foods. It was cheap, tasted fabulous, plus you can make different kinds of soups with it.
This salad has the perfect balance of sweetness and tanginess that goes so well with veggies. A combination of cabbage and bell peppers gives the texture of the dish crunchiness. The recipe technique allows to preserve the salad in the refrigerator for a long time. The best thing about this salad is that you can make in advance and serve your guests as an entrée. It will especially come in handy if don’t have much time. No matter whether some holiday is coming or you are simply waiting for friends, you know that the yummy and piquant salad is already done and is waiting for you to serve.
- 2 tbsp salt
- 250 ml vinegar
- 170 g (6 oz) sugar
- 1/2 kg (1,1 lb) carrot
- 250 ml sunflower oil
- 2,5 kg (5,5 lb) cabbage
- 1/2 kg (1,1 lb) bulb onion
- 1/2 kg (1,1 lb) bell pepper
Wash cabbage thoroughly and shred it finely. Peel carrots and rinse them. Grate the carrots. Wash and core bell peppers, remove the seeds and membranes. Chop the peppers finely. Peel and wash bulb onions. Then cut them finely. Combine the vegetables in one bowl, toss them together, and set aside for a while. Season the salad with sugar and salt. Stir to combine. Dress the salad with vinegar and sunflower oil. Mix everything carefully.
You can serve this salad at once or you can transfer it to glass bowls, cover with plastic lids and preserve in a cold place. The salad can last months refrigerated, It will stay fresh and tasty all this time.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a pickled carrot, cabbage, and bell pepper salad? If so, please let us know in the comments below or write us an e-mail.