Delicious Russian Coleslaw Salad Recipe

If you’re after a simple yet fantastic and easy side dish, look no further than this fantastic recipe for Russian Coleslaw Salad. Incredibly tasty, yet a breeze to whip up in just 10 minutes—prepare it ahead and let it sit while making the main dish. Moreover, this recipe is wallet-friendly, with its affordability making it a go-to option all year round, thanks to its simple and readily available ingredients.

What is Russian Coleslaw Salad?

Russian Coleslaw Salad is a simple yet delightful side dish that’s both nutritious and incredibly easy to prepare. This recipe, packed with fresh vegetables and vibrant flavours, offers a healthy option that you can whip up in just 10 minutes. Perfect for busy weeknights or casual gatherings, this salad is affordable and made with ingredients you likely already have on hand. The recipe holds a special place in my heart, as it brings back nostalgic memories from my childhood, although every Slavic family adds their own unique twist to this classic dish.

Ingredients needed for Russian Coleslaw Salad

• 1 small cabbage: Finely shredded; you can use green or white cabbage. If unavailable, you can substitute with savoy cabbage for a slightly different texture.
• 2 medium carrots: Grated; they add a lovely sweetness and vibrant colour.
• 3-4 spring onions (scallions): Chopped; if you prefer, you can substitute with finely diced red or white onion for a stronger flavour.
• 2-3 garlic cloves: Minced or grated; adjust the quantity to your taste. For a milder flavour, you can use roasted garlic.
• 2-3 tablespoons vegetable oil: Rapeseed or sunflower oil work best, but you can use olive oil for a more Mediterranean twist.
• 2 tablespoons freshly squeezed lemon juice: Adds a bright, zesty note. Lime juice can be used as an alternative.
• 2 tablespoons water
• 2 tablespoons white vinegar (distilled vinegar): Provides tanginess; apple cider vinegar can be used if you prefer a slightly fruitier flavour.
• 2 teaspoons white sugar: Balances the acidity; you can substitute with honey or maple syrup for a natural sweetness.
• Pinch of salt and pepper: To taste.

Method of Preparation

1. Prepare the Cabbage: Start by finely shredding the small cabbage using a box grater, mandolin, or sharp knife. Place the shredded cabbage in a large bowl and sprinkle with a pinch of salt. Squeeze the cabbage firmly with your hands to release its natural juices, which will enhance its flavour and tenderness. Let it sit while you prepare the other ingredients.
2. Grate the Carrots: Using a grater, shred the carrots and set them aside.
3. Prepare the Aromatics: Mince or grate the garlic cloves and finely chop the spring onions (scallions).
4. Make the Dressing: In a separate bowl, whisk together the vegetable oil, freshly squeezed lemon juice, sugar, water, and distilled vinegar until well combined.
5. Combine the Ingredients: Add the shredded carrots, minced garlic, and chopped spring onions to the bowl with the cabbage. Pour the dressing over the vegetables and toss everything together until evenly coated.
6. Let It Rest: Allow the salad to rest for at least 30 minutes. This resting period lets the flavours meld together beautifully.
7. Final Touch: After resting, give the salad a final toss to ensure everything is well mixed. Serve it as a refreshing and vibrant side dish.

Serving Ideas for Russian Coleslaw Salad

Russian Coleslaw Salad pairs wonderfully with a variety of dishes. Serve it alongside grilled meats, roasted chicken, or as a fresh, crunchy contrast to hearty stews and casseroles. It’s also a great addition to sandwiches or as a topping for burgers. And of course you can not imagine serving Russian Coleslaw Salad without freshly prepared herby potatoes.

How to Store and How Long to Store?

Store any leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. As it sits, the flavours will continue to develop, making it even tastier the next day. Just give it a quick toss before serving to redistribute the dressing.

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Russian Coleslaw Salad

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Whip up our easy-peasy Russian Coleslaw Salad in less than 10 minutes! Just chop, mix, and let it chill. This budget-friendly delight is a year-round side dish, packed with vitamins and healthiness—quick, affordable, and oh-so-tasty!

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 small cabbage
• 2 medium carrots
• 3-4 spring onions (scallions)
• 2-3 garlic cloves
• 2-3 tablespoons vegetable oil (rapeseed, sunflower)
• 2 tablespoons of freshly squeezed lemon juice
• 2 tablespoons water
• 2 tablespoons white vinegar (distilled vinegar)
• 2 teaspoons white sugar
• pinch of salt, pinch of pepper

Instructions

1. Finely shred the small cabbage using a box grater, mandolin, or a sharp knife. Add cabbage to large bowl. Sprinkle a pinch of salt over the shredded cabbage. Squeeze the cabbage with your hands as hard as you can to release those flavorful cabbage juices. Let it sit for a moment.
2. Shred the two medium carrots using a grater or any method you prefer.
3. Mince or shred 2-3 garlic cloves, finely chop some spring onions (scallions).
4. In a separate bowl, combine vegetable oil, freshly squeezed lemon juice, sugar, water and distilled vinegar. Mix these ingredients well.
5. Add all vegetables to the bowl with cabbage - shredded carrots, minced/shredded garlic, and cut spring onions. Pour the dressing over the veggies. Make sure it's evenly distributed.
6. Allow the salad to rest for at least 30 minutes. This gives all the flavors a chance to mingle and dance together.
7. After the resting time, give the salad a final toss. Serve it up as a refreshing side dish.

Notes

The process of squeezing the cabbage is crucial for enhancing the salad's quality. By exerting pressure on the cabbage, it releases its natural juices. When coupled with a modest amount of salt, this action contributes to rendering the cabbage both tender and flavorful. Therefore, it is advisable to firmly squeeze the cabbage, as this step elevates the overall quality of the salad, resulting in a dish that is both succulent and refined.