Pickled Cabbage Salad
In my kitchen, pickled cabbage salad appears quite often, especially when I have leftover pickled cabbage from other dishes. Often, it's the only salad I make in winter because it doesn't require anything complicated. Thyme and cumin seeds change its taste quite a bit from the classic recipe, and I use the method of toasting the cumin when I want to get an extra flavor. It's quick and doesn't require much time.
Quick Info
Total time: 10-15 minutes
Preparation time: 10 minutes
Cooking time: 1-2 minutes (only for the cumin seeds)
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, cold season side dish
Ingredients
- half a head of pickled cabbage (about 400-500 g, depending on size)
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon freshly ground black pepper
- a few sprigs of fresh thyme (leaves only, no stems)
Preparation method
1. Cut the pickled cabbage into thin, even strips so that it mixes easily and has a pleasant texture. If the cabbage is too salty or sour, rinse it quickly with cold water and squeeze it well.
2. Place the cumin seeds in a dry pan and toast them for 1-2 minutes over low heat, just until they start to smell more intense. Be careful not to burn them.
3. Crush the cumin in a mortar, just enough to break it up, it doesn't need to be powdered.
4. Put the chopped cabbage in a large bowl. Add the olive oil, pepper, thyme leaves, and crushed cumin seeds. Mix everything by hand or with two forks to distribute the flavors.
5. Let the salad sit for 5 minutes before serving to allow the flavors to combine.
Why I make this recipe often
It's one of the quickest solutions when I need a side dish for cooked meals or when I want something sour and light. It’s made from ingredients I always have in winter, so I don’t need to plan specially. It’s versatile and can be adjusted based on what I have in the fridge. It keeps decently in the fridge the next day, although I prefer it fresh.
Tips and variations
Tips
- Pickled cabbage can be quite salty. The initial taste matters, so adjust the salt only if necessary.
- If you like stronger flavors, use more cumin or thyme. If not, just add a pinch of each.
- Toasting the cumin seeds really makes a difference, but it's not mandatory if you're in a hurry.
Substitutions
- Olive oil can be replaced with another cold-pressed oil if you don’t like its flavor.
- Fresh thyme can be replaced with dried thyme, but use less (about ¼ teaspoon).
- If you don’t have a mortar, crush the cumin with the bottom of a glass on a piece of paper.
Variations
- You can add a few thin slices of red onion for extra flavor, but it's not necessary.
- For a different texture, add some grated carrot, but do not exceed half the amount of cabbage.
- It goes well with dill instead of thyme if you like the flavor.
Serving ideas
- The salad pairs well as a side dish with meats, stews, or bean dishes.
- It can also be eaten alone as a snack, especially if you want something sour.
Frequently asked questions
How long can I keep the pickled cabbage salad in the fridge?
It can be kept cold for up to 24 hours without changing its taste, but the texture becomes softer.
Can I use store-bought pre-cut pickled cabbage?
Yes, if it’s shredded and doesn’t contain strong-tasting preservatives, it works just as well. If it’s too salty, rinse it.
Is it necessary to toast the cumin seeds?
No, but toasting brings out more flavor. If you’re in a hurry or don’t like the strong taste, you can add them directly.
Can I use dried thyme?
Yes, but in a smaller amount. Dried thyme is more concentrated in flavor than fresh.
Nutritional values
Approximately, for a medium serving (about 150 g):
- Calories: 80-100 kcal
- Protein: 1-2 g
- Fat: 7-8 g (from oil)
- Carbohydrates: 4-5 g
These values are approximate and depend a lot on how salty or sour the cabbage used is.
Storage and reheating
The salad keeps best in the fridge, covered. It’s good the next day too, but the cabbage becomes softer and the flavors intensify. I do not recommend reheating; it is served cold or at room temperature. If you want to keep it, do not add too much oil from the start.
In my kitchen, pickled cabbage salad appears quite often, especially when I have leftover pickled cabbage from other dishes. Often, it's the only salad I make in winter because it doesn't require anything complicated. Thyme and cumin seeds change its taste quite a bit from the classic recipe, and I use the method of toasting the cumin when I want to get an extra flavor. It's quick and doesn't require much time.
Quick Info
Total time: 10-15 minutes
Preparation time: 10 minutes
Cooking time: 1-2 minutes (only for the cumin seeds)
Servings: 2-3
Difficulty: easy
Recipe type: quick salad, cold season side dish
Ingredients
- half a head of pickled cabbage (about 400-500 g, depending on size)
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon freshly ground black pepper
- a few sprigs of fresh thyme (leaves only, no stems)
Preparation method
1. Cut the pickled cabbage into thin, even strips so that it mixes easily and has a pleasant texture. If the cabbage is too salty or sour, rinse it quickly with cold water and squeeze it well.
2. Place the cumin seeds in a dry pan and toast them for 1-2 minutes over low heat, just until they start to smell more intense. Be careful not to burn them.
3. Crush the cumin in a mortar, just enough to break it up, it doesn't need to be powdered.
4. Put the chopped cabbage in a large bowl. Add the olive oil, pepper, thyme leaves, and crushed cumin seeds. Mix everything by hand or with two forks to distribute the flavors.
5. Let the salad sit for 5 minutes before serving to allow the flavors to combine.
Why I make this recipe often
It's one of the quickest solutions when I need a side dish for cooked meals or when I want something sour and light. It’s made from ingredients I always have in winter, so I don’t need to plan specially. It’s versatile and can be adjusted based on what I have in the fridge. It keeps decently in the fridge the next day, although I prefer it fresh.
Tips and variations
Tips
- Pickled cabbage can be quite salty. The initial taste matters, so adjust the salt only if necessary.
- If you like stronger flavors, use more cumin or thyme. If not, just add a pinch of each.
- Toasting the cumin seeds really makes a difference, but it's not mandatory if you're in a hurry.
Substitutions
- Olive oil can be replaced with another cold-pressed oil if you don’t like its flavor.
- Fresh thyme can be replaced with dried thyme, but use less (about ¼ teaspoon).
- If you don’t have a mortar, crush the cumin with the bottom of a glass on a piece of paper.
Variations
- You can add a few thin slices of red onion for extra flavor, but it's not necessary.
- For a different texture, add some grated carrot, but do not exceed half the amount of cabbage.
- It goes well with dill instead of thyme if you like the flavor.
Serving ideas
- The salad pairs well as a side dish with meats, stews, or bean dishes.
- It can also be eaten alone as a snack, especially if you want something sour.
Frequently asked questions
How long can I keep the pickled cabbage salad in the fridge?
It can be kept cold for up to 24 hours without changing its taste, but the texture becomes softer.
Can I use store-bought pre-cut pickled cabbage?
Yes, if it’s shredded and doesn’t contain strong-tasting preservatives, it works just as well. If it’s too salty, rinse it.
Is it necessary to toast the cumin seeds?
No, but toasting brings out more flavor. If you’re in a hurry or don’t like the strong taste, you can add them directly.
Can I use dried thyme?
Yes, but in a smaller amount. Dried thyme is more concentrated in flavor than fresh.
Nutritional values
Approximately, for a medium serving (about 150 g):
- Calories: 80-100 kcal
- Protein: 1-2 g
- Fat: 7-8 g (from oil)
- Carbohydrates: 4-5 g
These values are approximate and depend a lot on how salty or sour the cabbage used is.
Storage and reheating
The salad keeps best in the fridge, covered. It’s good the next day too, but the cabbage becomes softer and the flavors intensify. I do not recommend reheating; it is served cold or at room temperature. If you want to keep it, do not add too much oil from the start.