Cabbage and cucumber salad from Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine (page 214) by Olia Hercules

  • caster sugar
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  • apple cider vinegar
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  • EYB Comments

    See recipe for variations. Can substitute honey for caster sugar, white wine vinegar for apple cider vinegar, sweetheart cabbage for white cabbage, and pumpkin seed or walnut oil for unrefined sunflower oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pot-roast chicken cooked in herby crème fraîche; Panfried turbot

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute honey for caster sugar, white wine vinegar for apple cider vinegar, sweetheart cabbage for white cabbage, and pumpkin seed or walnut oil for unrefined sunflower oil.

  • Lepa on June 04, 2026

    I followed the directions and added a tablespoon of salt despite some doubts. I should have checked the notes here first! I agree with the other poster, 1 teaspoon seems more reasonable. I used pumpkin oil as suggested because I am Slovenian and always have it on hand and it was great in this salad.

  • Yildiz100 on March 29, 2024

    The directions call for a tablespoon of salt, but I believe this is a typo and that a teaspoon is enough, or maybe a bit more if the cabbage is large. Made with tender spring cabbage this is outstandingly delicious.

  • joneshayley on July 24, 2020

    Beautiful , full of flavour. Great accompaniment

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