Cabbage Salad with Prunes
A crisp, vitamin-rich salad where shredded cabbage and carrot meet a sweet-tart apple and soft prunes. The dried plum lends the cabbage an unexpected smoky-sweet depth that balances the tang of the dressing and the bite of the scallions. Note that the dressing here is smetana — full-fat cultured sour cream; regular US sour cream or thick plain yogurt works fine.
To tame raw cabbage, shred it as thinly as you can and rub it briefly with a pinch of salt; it releases juice and loses its toughness. Add the apple last so it doesn’t brown, and choose a sweet-tart variety that holds up.
If your prunes are dry, cover them with boiling water for 10 minutes, then pat dry — they’ll turn plump and slice cleanly. Dress and serve right away, while everything is still snappy.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Shred the cabbage, carrot, and apple into thin strips.
Finely chop the prunes and green onion.
Combine everything and mix.
Salt lightly, add the sugar, and dress with sour cream.
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