Kupus Salata (Serbian Cabbage Salad)
Finely shredded white cabbage tossed with oil and vinegar until it turns soft and tangy, the classic partner for roast meat and grills.
- Time20 min
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 140kcal
- 8.1gcarbs
- 4.9gof which sugars
- 11gfat
- 3.3gsaturates
- 3.9gprotein
- 3.9gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the shredded cabbage in a large bowl and sprinkle over the salt. Rub and squeeze it firmly with your hands for 2 minutes until it starts to soften and release water.
- 2
Leave to stand for 15 minutes, then squeeze out and pour off some of the liquid, but not all of it.
15 min - 3
Add the oil, vinegar and black pepper and toss really well.
- 4
Taste and add a little more vinegar or salt if you like. Stir through the dill if using.
- 5
Serve straight away for crunch, or leave for 30 minutes for a softer, more pickled salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
