Someone will now write that "like in a canteen" is not a plus at all. And I remember from my childhood that "stolovsky" cabbage salad. Crispy and sour-salty-sweet. It never worked out that way at home. But I found the recipe! The whole secret is in the cooking method.
And the ingredients are the most common:
• Cabbage - 600 g
• Carrots - 100 g
• Sugar - 1 tbsp.
• Salt - 0.5 tsp.
• Vinegar 9% - 1.5 tbsp.
• Sunflower oil (aromatic) - 2-3 tbsp.
See this recipe and 4 more of my favorite cabbage recipes in the video below. You'll like it))
HOW TO COOK:
I cut the cabbage into thin strips. I don’t know how in canteens, but I always cut it with a knife (it seems to me that it’s tastier this way and the cabbage is more crispy).
I put the cabbage in a bowl, add salt to taste and "squeeze" the cabbage well with my hands. Two minutes. This will mix the cabbage with the salt and let the juice out a little.
I leave the cabbage on the table for 15-20 minutes. Then I add carrots grated on a coarse grater, sugar and vinegar. Mix again.
I use vinegar 9%. Sugar must be added! You can replace it with some sweet syrup. Or, if you don't eat sugar, you can add a sugar substitute.
I leave the salad for another 10 minutes. And then I fill with oil. Mix well again. And put it in the refrigerator for at least half an hour. And it is better to leave the salad "infused" for 2-3 hours. Then it will be tastier.
And only now you can try. The result is a salad like in the dining room. Juicy, crispy, aromatic and very, very tasty! You can add more fresh herbs if you like. But we are not adding anything.
You can cook a little more salad and store it in the refrigerator in a sealed container. I usually cook in a 3 liter saucepan. And this amount is enough for us for several days. The salad is only getting tastier. Try it.