Russian Cabbage and Beet Salad recipe

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4 pounds shredded cabbage
2 carrots, peeled and grated
1 beet, peeled and grated
1 clove garlic, minced
4 cups water
½ cup white sugar
2 tablespoons salt
½ teaspoon ground black pepper
1 cup white vinegar
½ cup vegetable oil

Nutrition Info

119.4 calories
carbohydrate: 14.3 g
cholesterol: : -
fat: 7 g
fiber: 3.3 g
protein: 1.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 904.5 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -


  1. Combine cabbage, carrots, beet, and garlic in a large glass bowl.

  2. Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.

  3. Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.

  4. Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Recipe Yield

8 pint jars

Recipe Note

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

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