Traditional Romanian cuisine is particularly known for its meaty dishes. Roasted pork knuckle, a variety of sausages, cabbages stuffed with pork, or savory meatballs (chiftale) are on the top of the menu. 

Alongside such dishes are often very simple salads, which are meant to offset the heavy entrées. Romanian White Cabbage Salad (Salatǎ de Varzǎ) is a good example of a simple Romanian recipe that is light, refreshing and a perfect accompaniment for grilled or roasted meats.

Coleslaw dishes I am used to are often laden down with mayonnaise. Romanian White Cabbage Salad is simply dressed with sunflower oil, white wine vinegar and lemon juice. 

It is important to use only fresh herbs in this salad. The added aroma and flavor they add are important to the freshness and aroma of the salad.

The other difference in this slaw recipe is that the cabbage is actually squeezed to remove some water and create a softer texture. 

Here are some additional Eastern European dishes that you might enjoy!

Beetroot Salad with Horseradish

Romanian White Bean Dip – Fasole Batuta

Georgian Spicy Beef Ribs in Ajika Sauce

Zacusca – Romanian Eggplant and Red Pepper Spread

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Romanian White Cabbage Salad

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Romanian White Cabbage Salad - Salatǎ de Varzǎ is a light refreshing coleslaw recipe dressed simply in a light dressing and seasoned with fresh herbs. A nice alternative to traditional coleslaw.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 medium head of white cabbage (or 2 lbs/1 kg shredded cabbage)
• 1 1/2 teaspoons (7g) salt
• 4 tablespoons (56g) sunflower or other vegetable oil
• 3 tablespoons (42g) white wine or apple cider vinegar
• 1 tablespoon (14g) fresh lemon juice (optional)
• 1 small bunch of parsley, dill or thyme
• black pepper to taste

Instructions

Cut the cabbage into quarters and remove the stalk

Wash each quarter of the cabbage

Shred the cabbage leaves by slicing the quarters head into very thin sections.

Add the shredded cabbage to a bowl and toss with the salt.

Set aside for 30 minutes.

Squeeze the shredded cabbage, either using your hands or a dish towel.

Discard the water that is released.

Wash and dice the fresh herbs and them to the cabbage.

Whisk together the oil, vinegar and lemon juice.

Grate fresh pepper over the salad.

Toss the salad with the dressing.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 31Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 531mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g

The nutritional data is an estimate only. Values can change based on the actual ingredients used to make the recipe.