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Amazing gluten-free, low GI, completely guilt-free and simply delicious and healthy food!

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Russian Cabbage Salad

cabbage salad

When I became pregnant I was expecting to start craving for something weird, like to chew some rubber or suddenly become a Marmite fan. But what actually  happened was even less expected. I started craving for Russian food. You might think there is nothing strange in it, since I am Russian. But during all those years living in other countries I never ate and never actually even wanted to eat Russian food. I never entered “Eastern European Food” stores, didn’t ask my friends to bring me black bread, Russian biscuits or mayo. And suddenly I started dreaming about Borsch, Vinegret and Pel’meni.

I quickly found a “Baltic Food” store nearby and devoted an entire weekend to cooking Russian dishes. So, next a few posts are going to be a little Russian cuisine excursion! Hope you’ll like it. 🙂

Russian cabbage salad is a very tasty, light and easy to make. It perfectly complements meaty and potato dishes. The Russians often eat it with kotlety (russian burgers) or mashed potatos.Russian ladies opt for this salad in spring when it is time to get their bikini bodies ready. 😉


  • 1/2 medium cabbage
  • 1 large carrot
  • Sun flower oil
  • Salt to taste
  • 1 tbsp vinegar
  • 1/2 white onion


  • apple
  • dill


Shred the cabbage,carrot and onion thinly. (Sometimes you can come across a cabbage salad with the ingredients coarsely chopped but to my taste the finer you shred them, the tastier your salad will be.)

Place the cabbage and the other ingredients in a large bowl and add the salt. Gently squeeze the ingredients for 2-3 min.until the cabbage releases some juice.

Drizzle the salad with some white vinegar and and squeeze it a bit more – it will release more juice. Taste to check if you are happy with salt and vinegar – I personally like it salty and “vinegary”. You can also add a finely shredded apple. Sprinkle with dill if you like (I do!)

Add some sun flower (I prefer) or olive oil and let it cool in the fridge for a couple of hours.

Thats it! So easy!

cabbage salad 2


P.S. It is to be served cool, so keep it in the fridge!


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I am launching a Salads section tadaaaammm!! It is kinda time. We all have made our “new year resolutions” about having healthier  life style in the new year and eat our “5 a day”.

At the same time they say: “Take it easy in January!” Don’t be too harsh on yourself and take it slow! 😉 This salad is absolutely amazing, filling and very well balanced in terms of all you need to stay healthy, beautiful and at the same time full of energy!

I still remember the first time when I ate this salad. It was in a Dutch city Utrecht where I was lucky to live for 3 happiest months in 2007. Holland is a great place to live and eat. Unique architecture, lovely channels slicing the country’s cities  in stripes and pieces, many restaurants and bars are actually… converted  churches! Its amazing. I love Holland. If you need any tips on where to go, please ask! I will be happy to advise.

Back to business. The first time I saw this salad on the menu was in Utrecht, in one of the restaurants in the main square. “Dutch goat cheese”, “honey” and “bacon” were mentioned in the salad description.  Sounded weird. I never came across anything like that in Moscow where I had been living for the previous 10 years (Caesar and Greek used to be on the agenda there). I scratched my head and decided to order this unknown animal.

It has become my favourite salad since. There are many variations and I am sharing one of them with you today.


  • soft goat cheese
  • walnuts
  • pine nuts
  • dried figs
  • green salad (ruccola, radicchio, lettuce, etc).
  • bread (optional)
Salad dressing:
  • whole-grain mustard
  • honey
  • red wine vinegar
  • olive oil

Make a salad dressing:


  • 2 tb. spoons of grain mustard
  • 3 tb. spoons of honey
  • a good gulg of olive oil (depending on how big your salad is)
  • 1 tb. spoon of red wine vinegar


Prepare a bowl with your fresh green leave salad and set aside.

  • Soak the figs for a few minutes
  • Chop them into small pieces.
  • Slice the soft goat cheese (I prefer thicker pieces)
  • Slice your baguette (if you use it)

Toast your slices of bread slightly in the preheated oven – 200 degrees or use the grill mode. Watch them! They must be golden, not brown.

Take the pieces of bread out of the oven. Put some chopped figs on top, cover with the slice of cheese and return to the oven for a minute or two. We need the cheese to melt and cover the figs – like a hat!;-)

In a meantime toast your pine nuts and walnuts in a small pan on the fire very quickly.

You have to be quick now because your wonderful salad has to be served warm! 😉

“Dress” your salad with the beautiful dressing you made before.

Put the toasted bread with the fig&cheese hat on top of the salad.

Sprinkle it with the toasted walnuts and pine nuts.

Serve. It is amazing.



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1. Add either grilled pieces of bacon or slices of smoked salmon.

2. Don’t use bread. Instead:

Slice your goat cheese. Then, put the egg whites in one small bowl and the bread crumbs in another. Coat each piece of goat cheese with egg white, then coat with bread crumbs; transfer to a baking sheet. Bake for 10 minutes.

3. Toast the walnuts on a baking sheet for about 10 minutes, or until lightly browned. Cool and chop fine. Roll the pieces of goat cheese in the walnuts to coat the cheese. Put the cheese in an oven-proof dish and heat until the cheese is warmed and soft, but not runny, about 5 minutes.

You might want to use fresh figs…although the new recipes with the fresh figs are coming soon! 😉 Follow me.

Inspired by: Utrecht