Russian Cabbage Salad

Name: Russian Cabbage Salad with Walnut Oil
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 small head green cabbage; 1 tsp salt; 1 tbsp sugar; 2 small carrots; 1.5 tbsp white vinegar; 2 tbsp walnut oil

Russian Cabbage Salad is a simple mayo-free coleslaw made with shredded cabbage, carrots, and a light vinegar-and-walnut-oil vinaigrette. It's a refreshing, quick side dish that's ready in minutes and pairs well with any main course.

🌍Russian 🏷️Cabbage salad 🏷️Russian salad 🏷️Coleslaw 🏷️Mayo-free Vinegar dressing

🏷️

🏷️Carrot

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milanarussianwifeonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

1 small head green cabbage
1 tsp salt
1 tbsp sugar
2 small carrots
1.5 tbsp white vinegar
2 tbsp walnut oil

6 Ingredients

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Instructions

1
Cut the head of cabbage in half, then thinly shred it using a chef's knife.
2
Place the shredded cabbage into a large mixing bowl.
3
Add the salt and sugar to the cabbage.
4
Using your hands, massage the cabbage with the salt and sugar until it starts to release some of its liquid.
5
Shred the carrots using a box grater.
6
Add the shredded carrots to the bowl with the cabbage.
7
Pour in the white vinegar and walnut oil.
8
Mix all the ingredients together thoroughly.
9
Taste the salad and adjust seasoning if needed. The creator adds a little more vinegar for extra tang.

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Tips & Notes

Pro tips

Shred the cabbage thinly and evenly for a tender texture that absorbs the vinaigrette without becoming mushy.
Salt the shredded cabbage lightly and let it sit 5 minutes before mixing to release excess moisture and prevent a watery salad.
Balance the acidity: taste as you dress. Add vinegar gradually—the sugar softens the tang, so don't oversweeten.
Julienne or finely shred the carrots for visual appeal and consistent cooking texture.

Substitutions

White vinegar → apple cider vinegar or rice vinegar (maintains acidity; rice vinegar is milder)
Walnut oil → olive oil or sunflower oil (loses nutty note but keeps vinaigrette light)
Green cabbage → red cabbage (stronger flavor, takes slightly longer to soften)
Sugar → 1 tsp honey (adjusts sweetness; blend well into dressing)

Storage & make-ahead

Refrigerate in an airtight container for up to 3–4 days. The salad is best served fresh or within 1 day to retain crispness.

Common Questions

Can I make Russian cabbage salad ahead of time?

Yes. Prepare the salad up to 4 hours ahead and refrigerate. The cabbage will soften slightly and flavors will meld. Add the dressing just before serving to keep it crisp.

What oil can I use instead of walnut oil?

Vegetable oil, olive oil, or sunflower oil work well. Walnut oil adds a subtle nutty flavor, but any neutral or light oil maintains the vinaigrette balance.

Is this salad vegan?

Yes. All ingredients—cabbage, carrots, salt, sugar, vinegar, and walnut oil—are plant-based, making it naturally vegan.

How do I prevent the salad from becoming watery?

Salt the shredded cabbage lightly and let it sit for 5 minutes to draw out excess moisture, then drain before dressing. This keeps the salad crisp longer.