The perfect crunchy side dish for meat to potatoes and everything in between.
This is a very popular Romanian summer salad and it’s not eaten by itself, but as a side dish accompanying meat or potato main courses (see beef or potato goulash recipe here)
Enjoy!
summer cabbage salad
Ingredients
1 medium fresh cabbage, finely cut
1 bunch fresh dill, finely chopped, or 1 tbsp dried dill
1 bunch fresh thyme, leaves only, or 1 tbsp dried thyme
1 tbsp white vinegar
1 tbsp salt
1 tsp black pepper
Method
Massage the cabbage with the salt until it softens, then squeeze as much liquid out as you can.
Add all other ingredients and mix well. If you use dried herbs, leave the salad in the fridge for 30 minutes before eating, to allow flavours to develop.
It's that simple. Enjoy!
Tips & cheats
During the winter, instead of fresh cabbage we eat finely sliced sauerkraut mixed with sweet paprika and a bit of sunflower oil. Do not add salt and vinegar, as sauerkraut is salty and acidic enough.
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