RUSSIAN CABBAGE AND BEET SALAD

Russian Cabbage and Beet Salad image

This salad is irresistible - colorful and delicious! You must keep it under a press overnight (or for 24 hours) and then in the fridge for best results. It tastes much better if you keep it in the fridge for a couple of days before eating.

Provided by LenaM

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 8h15m

Yield 16

Number Of Ingredients 10

Ingredients

4 pounds shredded cabbage
2 carrots, peeled and grated
1 beet, peeled and grated
1 clove garlic, minced
4 cups water
½ cup white sugar
2 tablespoons salt
½ teaspoon ground black pepper
1 cup white vinegar
½ cup vegetable oil

Steps:

Combine cabbage, carrots, beet, and garlic in a large glass bowl.
Stir together water, sugar, salt, and pepper in a large saucepan over medium heat and bring to a boil. Stir in vinegar and oil and heat for 30 seconds, but do not boil anymore.
Pour hot brine over vegetables and stir to combine. Place a plate on top of the vegetables and weigh down with a bowl of water or a full can of beans. Press at room temperature, 8 hours to overnight.
Transfer salad into 8 pint-size jars, seal, and store in the refrigerator.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 14.3 g, Fat 7 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 904.5 mg, Sugar 10.7 g