Vitamin Salad

Vitamin Salad

This salad is traditionally made in early spring in Russia.

Oxana Putan

It’s prepared from produce that was typically stored from fall and kept till spring: cabbage, apples and carrots. The apples add some tartness to the salad. The carrot brings in a little bit of sweetness and bright color. The lemon lets the apple keep from discoloration (it tends to darken when cut and exposed to the air). All these ingredients together are considered an excellent source of vitamins – hence the name of the salad.

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Servings: 4-6
1 lb green cabbage
1 carrot
1 apple (Granny Smith)
½ teaspoon salt
Juice of half a lemon
2-3 tablespoons vegetable oil
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Finely slice the cabbage and place into a bowl. 

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Add the salt and mix well with your hands. You will need to squeeze the cabbage while mixing so that the salt distributes equally and the cabbage releases some juice.

Peel the apple and the carrot using a thin knife or a vegetable peeler. Grate the apple on a coarse grater and mix with the lemon juice, then add to the cabbage.  

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Grate the carrot on a fine grater, add to the salad and mix well.

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Pour the vegetable oil over everything and mix one more time.

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This salad is great on its own as a diet dish or as a side dish with meat, fish or poultry.

The salad can be stored in the fridge for 2-3 days in a lidded container or tightly covered with plastic film. When stored, the salad releases a considerable amount of liquid (vegetable juice), but it won’t affect its quality.

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Vitamin Salad
This salad is traditionally made in early spring in Russia.
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