Zemplínsky Šalát

Mise en Place (Metric)

• 350 g Pickled red cabbage from jar (sterilizovaná červená kapusta, drained and squeezed dry)[cite: 11]
• 120 g Sweet green peas (canned, drained thoroughly or blanched & chilled)[cite: 11]
• 60 g Yellow onion (extremely fine brunoise, rinsed in cold water and drained)[cite: 11]
• 60 g Dill pickles / gherkins (finely diced or grated)[cite: 11]
• 140 g Good-quality mayonnaise (Hellmann’s/Duke’s or homemade)[cite: 11]
• 15 g Yellow or Dijon mustard[cite: 11]
• 10 ml Pickling liquid (from the cabbage jar)[cite: 11]
• 4 g Granulated sugar (optional, adjust based on cabbage sweetness)[cite: 11]
• Fine sea salt & freshly cracked black pepper (to taste)[cite: 11]

Method & Service Parameters

1. Drain Cabbage: Tip the pickled red cabbage into a colander to drain[cite: 11]. Press firmly with hands or inside a clean kitchen towel to remove excess liquid, then give it a rough chop if the strands are long[cite: 11].
2. Emulsify Dressing: In a mixing bowl, whisk together mayonnaise, mustard, reserved cabbage pickling liquid, black pepper, and a small pinch of salt and sugar[cite: 11].
3. Combine: Add the drained red cabbage, sweet green peas, rinsed onion brunoise, and diced pickles to the dressing[cite: 11].
4. Fold: Fold everything together gently using a silicone spatula until evenly coated in the rich, pink-tinted mayonnaise[cite: 11].
5. Balance Profile: Taste and adjust seasoning with a teaspoon more pickling liquid for brightness or sugar if needed[cite: 11].
6. Chill & Service: Cover tightly and refrigerate for at least 2 hours before service[cite: 11]. Serve chilled with crusty bread or alongside roasted meats and cutlets[cite: 11].