Zemplínsky Šalát
A birthday tradition I asked my mom to make every single year—tangy pickled red cabbage folded with sweet peas, dill pickles, and creamy pink mustard mayonnaise.
Ingredients
Salad Base
- 350 g Pickled red cabbage from jar (sterilizovaná červená kapusta), drained and squeezed dry
- 120 g Sweet green peas (canned, drained thoroughly or blanched & chilled)
- 60 g Yellow onion, extremely fine brunoise (rinsed in cold water and drained)
- 60 g Dill pickles / gherkins, finely diced or grated
Dressing & Seasoning
- 140 g Good-quality mayonnaise (Hellmann's/Duke's or homemade)
- 15 g Yellow or Dijon mustard
- 10 ml Pickling liquid (reserved from the red cabbage jar)
- 4 g Granulated sugar (optional, adjust based on cabbage sweetness)
- To taste: Fine sea salt & freshly cracked black pepper
To Serve
- Fresh crusty bread or rožky (or served alongside roasted meats and cutlets)
Method
- Prep the Cabbage: Tip the pickled red cabbage into a colander to drain, reserving 10 ml of the pickling liquid. Press firmly with your hands or inside a clean kitchen towel to remove excess liquid thoroughly, then give it a rough chop if the strands are long.
- Tame the Onion: Cut the yellow onion into an extremely fine brunoise. Rinse under cold running water in a fine sieve to remove harsh sulfur sharpness, then drain well on paper towels.
- Whisk the Dressing: In a mixing bowl, whisk together the mayonnaise, mustard, reserved cabbage pickling liquid, black pepper, and a small pinch of salt and sugar.
- Fold & Combine: Add the drained red cabbage, sweet green peas, rinsed onion brunoise, and diced pickles into the bowl. Fold everything together gently using a silicone spatula until evenly coated in the rich, vibrant pink-tinted mayonnaise.
- Taste & Balance: Taste and adjust seasoning with an extra teaspoon of pickling liquid for brightness or a touch of sugar if needed.
- Chill & Serve: Cover tightly and refrigerate for at least 2 hours before service (or overnight). Serve chilled with fresh crusty bread or alongside roasted meats and cutlets.
Chef's Tip: Squeezing the pickled red cabbage thoroughly dry before mixing is essential—it prevents the salad from becoming watery and lets the mayonnaise absorb that iconic bright pink hue.