I hadn’t had this delicious Romanian summer cabbage salad in such a long time. Last year, when I travelled to Romania to sort out some paperwork, I ended up spending several weeks in Bucharest. During that time, I ate out almost every day, and one of the dishes I kept ordering alongside my meals was this simple cabbage salad.
It reminded me just how much I love it. Despite being made from only a handful of ingredients, it has a freshness and crunch that pairs perfectly with the rich grilled meats and barbecues that Romanians enjoy throughout the summer. In fact, if you ever find yourself choosing between fries and a Romanian summer cabbage salad, go for the salad. It cuts through the richness of the meat beautifully and leaves you feeling much lighter afterwards.
This cabbage salad is very easy to make, with just a few ingredients. It needs a little bit of time for the leaves to soften, but don’t worry, the crunch doesn’t go anywhere. Traditionally, this salad is made with sunflower oil. Back in the day we didn’t have access to olive oil, so everything was made with sunflower oil. But you can replace it if you’d like to, I know a lot of people prefer it over the greasier sunflower one.
Ingredients for the Romanian Summer Cabbage Salad Recipe
The beauty of this Romanian summer cabbage salad lies in its simplicity. The main ingredient is a small fresh cabbage, or half of a larger one, finely shredded into thin strips.
A generous sprinkle of salt is used not only for seasoning but also to soften the cabbage slightly, making it more tender while still maintaining its characteristic crunch.
For the dressing, all you need is a tablespoon of sunflower oil and two tablespoons of white wine vinegar. Traditionally, sunflower oil is used throughout Romanian cuisine and gives the salad its authentic flavour. However, if you prefer, you can substitute it with olive oil.
Fresh dill is the finishing touch. It adds a wonderful aromatic freshness that complements the cabbage perfectly and gives the salad its unmistakably Romanian character.
How to Make Romanian Summer Cabbage Salad
Begin by removing any damaged outer leaves from the cabbage and washing it thoroughly. Using a sharp knife or mandoline, finely shred the cabbage into thin julienne strips.
Place the shredded cabbage in a large bowl and sprinkle it generously with salt. Using your hands, gently massage the salt into the cabbage for a minute or two. This helps break down the fibres and softens the leaves slightly.
Leave the cabbage to rest for about 30 minutes. During this time, the salt will draw out some of the moisture, making the cabbage more tender while preserving its crunch.
Meanwhile, prepare the dressing by whisking together the sunflower oil and white wine vinegar in a small bowl or jar.
Once the cabbage has rested, transfer it to a serving bowl. Pour over the dressing and mix well to ensure all the cabbage is coated.
Add the chopped fresh dill and toss everything together once more.
For the best flavour, place the salad in the refrigerator for 15–30 minutes before serving. Serve cold alongside grilled meats, barbecues, schnitzels, or any hearty Romanian main course.
Notes and Tips:
- Traditionally, this salad is made with sunflower oil, which gives it the authentic flavour many Romanians grew up with. If you prefer a fruitier dressing, olive oil works very well too.
- Don’t skip the resting time after salting the cabbage. This simple step transforms the texture, making the salad much more enjoyable.
- Fresh dill makes a big difference in this recipe. Dried dill won’t provide the same bright, summery flavour.
- I also love adding caraway seeds in it. I feel it gives the salad such a fresh extra flavour.
Romanian Summer Cabbage Salad – Salată de Varză
Ingredients
- 1 small cabbage
- 1 tbsp sunflower oil
- 2 tbsp white wine vinegar
- 1 small bunch dill
- salt to taste
Instructions
- Remove the outer leaves from the cabbage and wash thoroughly.
- Finely shred the cabbage into thin strips.
- Place the cabbage in a large bowl and sprinkle generously with salt.
- Massage the cabbage lightly with your hands.
- Leave to rest for 30 minutes to soften.
- In a small bowl, whisk together the sunflower oil and white wine vinegar.
- Transfer the cabbage to a serving bowl.
- Pour over the dressing and mix well.
- Add the chopped dill and toss to combine.
- Chill in the refrigerator for 15–30 minutes before serving.
FAQ:
Can I make this salad ahead of time?
Yes. In fact, it tastes even better after sitting in the fridge for an hour or two, allowing the flavours to blend together.
Why do you salt the cabbage first?
The salt softens the cabbage, improves its texture, and helps it absorb the dressing more effectively.
What can I serve with Romanian cabbage salad?
It pairs wonderfully with grilled meats, barbecues, Romanian sausages, schnitzels, roast chicken, or even simple potato dishes.
How long does it keep?
Stored in an airtight container in the refrigerator, it will keep for up to 2 days, although it is best enjoyed fresh.
For more traditional Romanian salad recipes, check out my recommendations below:
- Romanian pickled cabbage salad recipe
- Romanian red cabbage salad recipe
- Romanian green beans salad recipe
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