The other week I found myself buying a red cabbage for a recipe, and had lots of leftovers. Because it’s quite cold outside, I decided to make this Romanian red cabbage recipe with the rest of it, because it’s full of vitamins and also gives a nice fresh add-on to the hearty winter dishes I currently have in my weekly menu.
This salad is incredibly versatile, pairing perfectly with grilled meats, hearty soups, or as a stand-alone snack. The sweetness of the red cabbage and apple balances beautifully with the tang of vinegar and the earthiness of the carrot. And if you are like me, not a fan of carrots, it hides their taste perfectly to actually enjoy them.
Ingredients for the Romanian Red Cabbage Salad Recipe

To make this delightful Romanian red cabbage salad, you’ll need half a small red cabbage, which will give the crunch to the dish. A large carrot and an apple add natural sweetness and crunch, complementing the cabbage. For the dressing, you’ll use three tablespoons of apple cider vinegar or white wine vinegar, which provide the perfect tangy kick. An equal amount of vegetable oil adds a touch of richness. Finally, season with salt and pepper – but not too much as you’ll rub the cabbage with salt beforehand, to soften it up.
How to Make the Romanian Red Cabbage Salad

Start by preparing the red cabbage. Chop it finely into julienne strips using a sharp knife or a mandolin slicer. Place the cabbage in a large bowl, sprinkle it with salt, and let it sit for about 10 minutes. This step helps soften the cabbage and makes it more pliable. Red cabbage is known for being quite tough. Don’t worry, the salting process won’t make it lose it’s crunch. Afterward, rinse the cabbage thoroughly under cold water to remove excess salt and pat it dry with a clean kitchen towel.
Next, prepare the carrot and apple. Peel and grate the carrot, then grate the apple, leaving the skin on for added nutrients if desired. Combine the red cabbage, grated carrot, and apple in a mixing bowl.
To make the dressing, add three tablespoons of vinegar and three tablespoons of vegetable oil to the salad. Toss everything together until the vegetables are evenly coated. Adjust the seasoning with salt and pepper to suit your taste.
Serve the salad immediately for a crisp texture, or let it sit in the refrigerator for about 30 minutes to allow the flavours to meld together.
Notes and Tips:

- Rubbing the cabbage with salt softens it and makes it easier to digest, so don’t skip this step.
- If you prefer a slightly tangier taste, increase the amount of vinegar slightly or add a splash of lemon juice.
- To complement the apple in this salad, the best vinegar to use is apple cider. However, if you don’t have any available, you can use white wine vinegar which has a milder taste.
- For a sweeter flavour, you can use a red or pink apple variety like Fuji or Honeycrisp.

Romanian Red Cabbage Salad
Ingredients
- 1/2 red cabbage
- 1 big carrot
- 1 apple
- 3 tbsp apple cider vinegar or white wine vinegar
- 3 tbsp vegetable oil
- salt and pepper to taste
Instructions
- Chop the cabbage in julienne strips.
- Rub it with salt and let it sit for 10 minutes, to soften up.
- Rinse the cabbage from the excess of salt.
- Grate the carrot and the apple.
- Mix together the cabbage, carrot and apple.
- Add the vinegar and the oil and mix well.
- Season with salt and pepper to taste,
FAQ:
Can I make this salad ahead of time?
Yes, Romanian red cabbage salad can be made a few hours in advance. In fact, letting it sit in the fridge allows the flavours to meld and improves the taste. Just give it a good toss before serving.
How long does this salad keep?
Stored in an airtight container in the refrigerator, the salad will stay fresh for up to 3 days.
Can I use green cabbage instead of red cabbage?
While red cabbage adds a beautiful colour, you can substitute it with green cabbage for a milder flavour and a softer texture. However, we have a different recipe for the white cabbage salad.
For more similar Romanian salad recipes, check out my recommendations below:
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