This crunchy, tangy marinated cabbage salad is made with inexpensive vegetables and a simple sweet-and-vinegar dressing. Versions circulating today use cabbage, carrots, cucumber or green pepper, red onion, radishes, and celery, then let everything marinate in the refrigerator.
Your cucumber substitution works especially well because it keeps the salad fresh and extra crisp.
🥕 Ingredients
Makes: about 10–12 servings
For the salad
- 1 large head cabbage, about 2 lb, finely shredded
- 3 carrots, thinly sliced
- 2 cucumbers, thinly sliced
- 1 large red onion, very thinly sliced
- 1 bunch radishes, thinly sliced
- ½ bunch celery, thinly sliced
- Optional: 2 green bell peppers, thinly sliced if you want the traditional version
For the dressing
- 1½ cups white vinegar
- 1 cup vegetable oil
- ½ cup warm water
- 10–12 tbsp granulated sugar
- 1 tbsp salt
- 1 tbsp garlic powder
This sweet-tangy dressing combination is the version commonly published with this cabbage salad.
👩🍳 Instructions
1. Prepare the vegetables
Shred the cabbage and place it in a very large mixing bowl. Thinly slice the carrots, cucumbers, red onion, radishes, and celery.
2. Combine everything
Add all the vegetables to the cabbage. Toss gently with your hands or two large spoons until evenly distributed.
3. Make the dressing
In a separate bowl, combine the warm water, sugar, salt, and garlic powder. Stir until the sugar and salt are mostly dissolved.
Add the white vinegar and vegetable oil. Whisk well until combined.
4. Dress the salad
Pour the dressing over the vegetables. Toss thoroughly so the vinegar mixture reaches all the cabbage and vegetables.
5. Pack into jars or containers
Transfer the salad into clean glass jars or airtight food containers. Pour any remaining dressing evenly over the vegetables.
6. Refrigerate
Cover and refrigerate for at least 2–3 hours. For the best flavor, let it sit overnight. The vegetables become beautifully seasoned while remaining crunchy.
7. Serve
Give the salad a good toss before serving. Scoop out the vegetables with a little of the dressing and enjoy cold.
🥒 Cucumber Version
Since you don’t like green bell pepper, simply use 2 cucumbers in place of the 2 green peppers, as you suggested. If your cucumbers are particularly watery, lightly salt them for about 15 minutes, drain, and pat dry before adding them. This helps keep the finished salad crisp.
💡 Tips for the Best Salad
- Slice the vegetables thinly and evenly so they marinate properly.
- Don’t skip the resting time—the flavor gets better as it sits.
- Keep the salad refrigerated.
- Toss before each serving because the dressing naturally settles.
- If you prefer a less sweet salad, start with 8 tbsp sugar and adjust to taste.
- For extra crunch, keep the cucumbers slightly thicker than the carrots and radishes.
❤️ Make-Ahead Salad
This is an excellent make-ahead side dish. Prepare it the night before, refrigerate, and serve the following day. The vinegar dressing gives the vegetables a bright, tangy flavor while the cabbage, carrots, cucumber, onion, and radish stay pleasantly crisp.
A simple old-fashioned recipe that proves you don’t need expensive ingredients to make something absolutely delicious! 🥬🥒🥕 Save this one and share it with someone who loves vintage family recipes.
