Ukrainian Coleslaw

A Super Easy and Quick Recipe

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RECIPE OF THE WEEK

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Ukrainian Coleslaw:

I know it’s a bit of a stereotype that Ukrainians love cabbage, but it is in fact true; Ukrainians adore cabbage. This magical ingredient is incredibly versatile, filling, and nutritious. It makes light yet hearty dishes. It also offers a wide range of textures and flavors. It can be crunchy, it can be sour when fermented, it can be soft when braised, it can be baked, it can be charred, etc.; the possibilities are endless.

The combination of dill, cabbage, and green onions is especially popular in Ukraine. This is our version of American coleslaw. Each family has their own slightly modified version of this ubiquitous dish. It’s a favorite in our household and it is especially popular in the spring and summer.

One of the best parts of this dish is how easy it is to make. This salad comes together in under 15 minutes. I’m not exaggerating. If you have a mandolin, it can go even quicker. I will usually cut up the cabbage and let it sit while finishing prepping the rest of the ingredients. You can see the whole process from start to finish in the video below.

You can also make it vegan by substituting the mayo with vegan mayo or with unrefined sunflower oil to keep the Ukrainian theme going. My friend Katya likes to add toasted sesame seeds to her version while Olia Hercules suggests adding toasted sunflower seeds for an extra crunch and nutty flavor. You can also add toasted pumpkin seeds.

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Do you have a favorite coleslaw recipe? As always let me know if you have any questions about the recipe in the comments.

Time:

15 minutes

Serves:

4 to 8

Tools:

• 6 to 8 quart, large mixing bowl

• Silicone Spatula or large wooden spoon

Ingredient List: 

• 950 grams green cabbage, thinly sliced (about 1 small cabbage or half large cabbage)

• 1 teaspoon sugar

• 2 teaspoons kosher salt

• 4 to 5 stalks green or spring onions, thinly sliced

• 6 tablespoons, finely chopped dill (no stems)

• 1 tablespoon rice vinegar

• 200 grams cucumber, thinly sliced

• 2 tablespoons good quality mayo (substitute with 2 tablespoons of unrefined sunflower oil for a vegan version)

• fresh ground pepper to taste (optional)

Method: 

1. For the coleslaw: In a large mixing bowl combine cabbage, sugar and salt. Let sit for 5 minutes, this helps soften the cabbage just slightly.

2. Afterwards, add green onion, and dill. Using a wooden spoon or spatula mix until everything is just combined.

3. Now pour the rice vinegar and give another quick and gentle stir.

4. Lastly, add the cucumbers and mayo and mix with a spatula until the cabbage is fully coated.

   1. Avoid mixing the salad for too long! The cabbage will start releasing a lot of moisture.

Tip: Make sure to taste the salad for seasoning. We want to create a harmony of flavors between the sour, salty, and sweet. Adjust the sugar, salt, and vinegar quantities to taste.

1. To Serve: Serve the salad right away, especially if you want a more crunchy salad.

2. Otherwise, you can let it rest in the fridge for a couple hours, this will continue to soften the cabbage. Once the salad sits in the fridge, it will create a pool of liquid/dressing at the bottom of the bowl, in this case, make sure to toss the salad before serving.

3. The salad can stay in the fridge for several days. The flavors continue to mingle and develop over time. Store in an airtight container.