After making sarmale, I had some cabbage left so I thought it would be a great occasion to prepare this delicious Romanian pickled cabbage salad that is such a winter staple. It works fantastic with any meat dishes and cuts through any heavy dish through its tangy taste. The best part, it takes less than 5 minutes to make!
This tangy, crunchy salad is a celebration of the classic Eastern European tradition of pickling. It’s the perfect way to bring a burst of flavour to your meal while keeping things light and refreshing.
Ingredients for the Romanian Pickled Cabbage Salad Recipe

To make this flavourful Romanian salad, you’ll need half a head of pickled cabbage, which is the star of the dish. Its tangy, fermented taste forms the foundation. You’ll also need two tablespoons of vegetable oil to add richness, along with one tablespoon of white wine vinegar for an extra zing—though this step is optional, depending on how sour your pickled cabbage is. Caraway seeds, about one tablespoon, enhance the depth of flavour and complement the sourness of the cabbage, and it’s a must ingredient. You will be surprise on how much extra flavour they bring to this salad. Finally, black pepper is used for seasoning and sweet paprika is used for garnish, adding a pop of colour and a hint of sweetness. You don’t need salt for this recipe because the cabbage will be salty enough.
How To Make Romanian Pickled Cabbage Salad

Begin by preparing the pickled cabbage. Remove its tough core and then chop the cabbage into thin julienne strips. You can use a sharp knife or a vegetable slicer to achieve uniform pieces. Once chopped, place the cabbage into a large mixing bowl.
Next, season the cabbage with black pepper and caraway seeds, sprinkling them evenly throughout. Add the vegetable oil and, if desired, the white wine vinegar for an additional layer of tanginess. Mix everything thoroughly, ensuring the cabbage is well-coated with the oil and seasoning.
Finally, transfer the salad to a serving dish and sprinkle sweet paprika over the top for a touch of vibrant colour. Serve immediately, or let it rest for a short while to allow the flavours to meld.
Notes and Tips:
- If you’re a fan of caraway seeds like I am, feel free to add an extra teaspoon or two—they enhance the earthy, sour flavour beautifully.
- Depending on the level of sourness in your pickled cabbage, you might skip the vinegar entirely. Taste as you mix and adjust according to your preference.
- This salad is incredibly versatile. You can pair it with anything from grilled steaks to roasted meats or vegetarian dishes.

Romanian Pickled Cabbage Salad
Ingredients
- 1/2 pickled cabbage
- 2 tbsp vegetable oil
- 1 tbsp white wine vinegar
- 1 tbsp caraway seeds
- 1/2 tsp black pepper
- paprika
Instructions
- Start by removing the core of the cabbage.
- Chop the cabbage into julienne pieces using either a knife or a vegetable slicer.
- Place the cabbage in a bowl and season with black pepper and caraway seeds.
- Add the oil and the vinegar, and mix well.
- Sprinkle some sweet paprika on top for a nice touch of colour.
FAQ:

Can I use fresh cabbage instead of pickled cabbage?
This recipe is specifically designed for pickled cabbage, which provides the tangy flavour. We have a different recipe for the white cabbage salad.
How long can I store this salad?
A: Romanian pickled cabbage salad can be stored in an airtight container in the fridge for up to three days. It might even taste better the next day as the flavours blend.
For more similar Romanian salad recipes, check out my recommendations below:
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