Creamy Napa Cabbage Cucumber Salad Recipe
Make napa cabbage mizeria for a quick Polish-inspired salad. Cucumber, sour cream, fresh dill, and red onion. Simple, creamy, and so good.
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Equipment
- large mixing bowl
- colander
- Sharp knife or mandoline slicer
- small bowl
- Salad spinner or clean kitchen towel
- measuring cups and spoons
Ingredients
For the Salad
- 6 cups Napa cabbage very thinly shaved (about ½ medium head)
- 4 Ground cucumbers or English cucumber, thinly sliced
- 1 teaspoon kosher salt
- 2 tablespoons red onion very thinly sliced
- ⅓ cup fresh dill chopped, plus more for garnish
For the Dressing
- ½ cup full-fat sour cream
- 1 tablespoon white vinegar
- ¼ teaspoon white pepper
- Salt to taste if needed
Instructions
- Place the shaved 6 cups Napa cabbage and 4 Ground cucumbers (thinly sliced) in a large bowl. Sprinkle with 1 teaspoon kosher salt, toss well, then let stand for 10 minutes. This draws out excess moisture from both vegetables.
- After resting, transfer the cabbage and cucumber to a clean kitchen towel, or squeeze them by hand in batches to remove as much liquid as possible. Return them to the bowl.
- While the vegetables rest, slice the 2 tablespoons red onion as thinly as possible. If raw red onion is too sharp, soak the slices in a small bowl of cold water for 5 minutes, then drain and pat dry.
- In a small bowl, whisk together ½ cup full-fat sour cream, 1 tablespoon white vinegar, and ¼ teaspoon white pepper until smooth. If the dressing tastes too sharp, add a pinch of sugar.
- Return the cabbage and cucumber to the large bowl. Add the drained red onion and ⅓ cup fresh dill.
- Pour the dressing over the vegetables and toss until evenly coated.
- Taste and adjust the seasoning if needed. Because the vegetables were salted earlier, additional salt may not be necessary.
- Transfer to a serving bowl and enjoy. You can serve it with toasted sunflower seeds or toasted rye crumbs.
Notes
Salting is the most important step in this recipe. Don't skip it and don't rush it.
Slice everything thin - thin cabbage and paper-thin red onion make a real difference here.
Rest before serving - give the dressed salad at least 10 minutes in the fridge before serving.
Nutrition
Serving: 1.5cupsCalories: 116kcalCarbohydrates: 12gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 609mgPotassium: 752mgFiber: 4gSugar: 7gVitamin A: 1060IUVitamin C: 44mgCalcium: 169mgIron: 1mg
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