Name: Cabbage Salad with Cranberries (Салат из капусты с клюквой)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 4 cups coarsely shredded white cabbage (about ½ pound); 1 tablespoon cider vinegar; 3 tablespoons vegetable oil; 1 cup sugar; 2 cups fresh or frozen cranberries

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

This glistening salad offers the perfect combination of sweet and sour.

Ingredients

2 cups fresh or frozen cranberries
1 cup sugar
4

Method

The night before you plan to serve the salad, grind the cranberries with the sugar in a food processor. Transfer the mixture to a strainer and let drain over a bowl overnight in the refrigerator.

Place the shredded cabbage in a large bowl. Mix together the vinegar and oil and pour it over the cabbage.

Gently stir the cranberries into the cabbage and mix well. Serve the salad at