Dish of Cucumber Cabbage Salad
(click to enlarge)

Cucumber Cabbage Salad


Ukraine
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
50 min
Yes		 Popular in Ukraine, this is a fairly mild green salad stable enough for buffet service. The salting and squeezing steps prevent it from becoming watery when standing.

1
1
2
1
1/2
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4
2
1/4
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#
#
t
c
c
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T
T
t
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Cucumbers (1)
Cabbage, white  
Salt
Scallions
Dill, fresh
-- Dressing
Oil (2)
Vinegar (3)
Pepper, black  
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Make   -   (50 min - 25 min work)
  1. Slice CUCUMBERS less than 1/4 inch. Shred CABBAGE fairly thin and cut to about 1 inch lengths. Mix in a large mixing bowl.
  2. Tumble Cucumber mix with 2 t Salt until well distributed. Set aside, tumbling a couple of times, for at least 30 minutes. Then wring out water as best you can. This also removes excess Salt.
  3. Slice SCALLIONS into about 1/4 inch long, green and white. In the photo example some of the white was used as garnish. Stir into the Cucumbers.
  4. Strip feathery leaves of DILL from the thick stems and chop coarse. Measure is after chopping lightly packed. Mix with Cucumbers.
  5. Mix all Dressing items in a small jar. The dressing has no salt because there is enough still on the Cukes and Cabbage. Shake up well, pour over Salad and tumble to coat.
  6. Serve cold.
NOTES:

  1. Cucumbers:

      If at all possible, use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, Japanese etc.). If you have to use the standard green blimps, peel and quarter lengthwise before slicing.

  2. Oil:

      In Ukraine Sunflower Oil is almost always used. I don't keep it because it goes rancid quickly. I use Olive Oil, which was traditionally available in Ukraine only along the Black Sea coast.

  3. Vinegar:

      In Ukraine distilled White Vinegar is most used, but White Wine Vinegar is also used.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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