Ready to take your cabbage salad to the next level? Dive into our video where we transform the ordinary into extraordinary with a crunchy, tangy, and slightly sweet Israeli favorite that’s a must at every barbecue! Discover the secret sauce that makes this salad irresistible, and never settle for bland again. Watch, learn, and join the salad revolution. Don’t forget to subscribe for more delicious adventures and share your favorite part in the comments! #Cooking #Salad #Recipe #Cabbage #FoodLovers
👉 This channel was created in collaboration with @dodasony
00:00:00 – Introduction to the Beloved Cabbage Salad
00:00:39 – Popular Red Cabbage and Pricing Insight
00:01:19 – First Encounter with the Cabbage
00:02:08 – Tricks for Perfect Cabbage Texture
00:02:56 – Preparing the Cabbage and Starting the Sauce
00:04:01 – Mixing the Sauce Ingredients
00:05:11 – Balancing the Sauce Flavor
00:06:01 – Assembling the Salad and Final Thoughts
Hello friends. Has this ever happened to you? You come into the kitchen thinking you’ll make something special, but you end up leaving with just a regular cabbage salad. I think this has happened to everyone. This salad is one of the most beloved among Israelis, not just a simple salad. I got to know it right here. And today I want to show and tell you how to make it. Subscribe to my channel in the meantime. It’ll make me happy and benefit you. Let’s go see what this salad is all about. Here is one of the most popular salads among Israelis. It’s made from red cabbage. There are various brands and prices available. Currently, there’s a discount 2 for 24. So, a 400 g jar will cost 12 shekels. We don’t understand where the discount is because it’s already $11.90. It’s popular. You can notice. That’s why it’s even sold in 3 L boxes. A 3 L box costs 35 shekels here. Like this one. It’s not even 3 L. It’s 2 1/2 kg. I’ve seen 3 kg ones somewhere. The prices are clear. Let’s go buy mayonnaise. And notice, of course, there’s much more mayonnaise than cabbage itself. Let’s buy mayonnaise and cabbage. I have to admit to you that my acquaintance with this cabbage didn’t start off very well. 15 or 20 years ago when it appeared in stores in Russia, I still didn’t really understand what to do with it because it’s a bit tough for salads. You chop it up. But still, something’s not right. Something’s off. Once there was actually a funny incident. I was making cabbage soup and I happened to have this exact kind of cabbage on hand. I thought, let me try it. The soup was delicious, honestly, but it was blue. Now, I’ve already learned how to work with it, and I’ll show you a few tricks what you need to do to make the cabbage both crunchy and soft in a salad. We’ll do this together. And I’ll say right away that for the dressing, we’ll need mayonnaise, lemon, and something sweet. I have son. You already know that I love this date syrup. So, if you don’t have son, I know very well that not everyone lives in Israel. Take for example maple syrup or use brown sugar. I mean, try replacing it with something else. I don’t really recommend honey because honey, you know, still has such a dominant flavor. And besides, honey is an allergen. You never know what conditions someone might have. And of course, we’ll start by shredding the cabbage. I want to tell you right away, the thinner you shred the cabbage, the tastier your salad will be. Well, that’s just how it turned out. If you can’t do it by hand, use a kitchen grater for shredding. Many people have those. You can shred it thinner or thicker. Experiment with it. Now, I’m going to sprinkle this cabbage with probably two or three teaspoon of salt and knead it so the cabbage releases its juice and becomes a bit softer. So, we just give it a little massage with our hands and set it aside. When it sits with the salt, it will have a more uniform color. Now, our cabbage is going to rest and release its juice somewhere. It will need about 20 to 30 minutes for everything, and we’ll get started on the sauce. Everything is very, very simple. Ridiculously. So I’ll just take 3 tablespoons of mayonnaise leveled or two heaping tablespoons. Watch father you can always adjust salan syrup, maple syrup or granulated sugar. That is whatever you have sweetness. You know when I ask Israelis why they buy this salad at the store since it’s so easy to make. It’s just cabbage and mayonnaise. They all told me that they can’t get the same sauce. They can’t get that sweetness that’s in this salad. Now, together we’ll create that sweetness. So, I’m adding two teaspoons of syrup here. If it’s not enough, I’ll add more later. Don’t add it all at once. The taste should always be adjusted as you go. And I need a lemon, or rather lemon juice. I’m squeezing about 2 tsp of lemon juice in here. So, this sweetness and acidity are the base of the sauce for this salad. Let’s see what we get. Of course, you need to mix it all well. Remember, I showed you jars of salad at the store there. Of course, the cabbage is just swimming in mayonnaise. I’ll be honest, I don’t like it that way. I still prefer everything in moderation. So, it’s cabbage with mayonnaise, not mayonnaise with cabbage. But I can’t forbid you from adding a lot of mayonnaise to this salad. I’ve mixed everything. Let’s try it. Excellent. The acidity, sweetness, and mayonnaise. Everything is balanced for me. So, what did we get? 2 tablespoons of mayonnaise, 3 tablespoons of mayonnaise, 2 tepoon of date honey, and about 2 tepoon of freshlysqueezed lemon juice. That’s it. The sauce is ready. The cabbage is resting. In half an hour, I’ll just mix it all together and it’ll be delicious. See, the cabbage has been sitting for about 20 minutes and now it’s all wet like this. See, it’s shiny. It released some juice, but it’s still crunchy. Can you hear it? So, we ended up with cabbage that’s crunchy, but at the same time soft. So, now we’re adding our sauce here. And of course, we mix it well. [Music] The sauce. After all, there should be quite a bit of it in this salad. The cabbage should be in this sauce. Some water from the cabbage itself has also been added. So, it’s not just pure mayonnaise. Here is the salad we got. As you can see, nothing complicated. Basically, it’s a mono product. The main ingredient is cabbage. And this salad turned out to be one of the favorite dishes among the Romeians. I’ll be honest with you, the salad is good. You can just sit down and eat it as is, or have it with meat or fish. Almost no barbecue or grill in Israel is complete without this salad on the table. It’s really delicious. It’s a bit unusual, but if you get into the taste, I think you’ll like it. In any case, it’s worth trying. It’s time to say goodbye. 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Dining and Cooking