Fresh Cabbage and Vegetable Salad

Name: Fresh Cabbage and Vegetable Salad
Prep time: 20 min
Total time: 50 min
Yield: 8 side servings
Cuisine: Eastern European
Ingredients: 500 g green cabbage, thinly shredded; 1 whole large carrot, grated; 1 whole red bell pepper, thinly sliced; 1 whole small onion, thinly sliced; 2 whole medium tomatoes, chopped; 1 whole cucumber, sliced; 3 tbsp sunflower oil; 2 tbsp 9% vinegar; 1 tsp sugar; 3/4 tsp salt; 1/4 tsp ground black pepper; 2 tbsp fresh dill, chopped

This crunchy salad combines shredded cabbage, carrot, pepper, cucumber and tomato in a lightly sweet vinegar dressing.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 8 side servings

Jump to Recipe

This crunchy salad combines shredded cabbage, carrot, pepper, cucumber and tomato in a lightly sweet vinegar dressing. Massage the cabbage briefly to soften its edges, then toss with the fresh vegetables just before chilling. The original page mentions keeping it for winter, but this version is a refrigerator salad: it does not provide a tested canning process. Make a smaller batch for fresh serving. Wash produce well; mix cabbage with salt and massage lightly for 1 minute. Add grated carrot, sliced pepper and onion, tomatoes, cucumber and dill. Whisk sunflower oil, 9% vinegar, sugar and black pepper until the sugar dissolves. Toss salad with dressing, cover and refrigerate for at least 30 minutes.

How to tell when it is ready

Stir again and serve cold; refrigerate leftovers promptly.

Tips

Wash produce well.
Add grated carrot, sliced pepper and onion, tomatoes, cucumber and dill.
Whisk sunflower oil, 9% vinegar, sugar and black pepper until the sugar dissolves.
Toss salad with dressing, cover and refrigerate for at least 30 minutes.

Troubleshooting

If salad is watery, drain tomatoes before mixing.
If too sharp, adjust sugar sparingly after tasting.

Substitutions

Use apple cider vinegar adjusted for acidity and taste.
Use neutral vegetable oil for sunflower oil.

Variations

Add sliced radish.
Scatter extra fresh dill.

Serving suggestions

Serve with roast potatoes.
Pair with grilled vegetables.
Add to a sandwich plate.
Offer beside hearty soup.

Make ahead

Prepare the measured ingredients in advance. Keep covered in the refrigerator and eat within 2 days; do not shelf-store or can this recipe.

Storage

Keep covered in the refrigerator and eat within 2 days; do not shelf-store or can this recipe.

Food safety

This refrigerator salad is not a tested shelf-stable canning recipe; refrigerate promptly.

Frequently asked questions

How do I know fresh cabbage and vegetable salad is ready?

Stir again and serve cold; refrigerate leftovers promptly.

How should I store fresh cabbage and vegetable salad?

Keep covered in the refrigerator and eat within 2 days; do not shelf-store or can this recipe.

Serve with roast potatoes. Keep covered in the refrigerator and eat within 2 days; do not shelf-store or can this recipe.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Fresh Cabbage and Vegetable Salad