Salad: United States – Nebraska — Great Plains United States – Runza Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil (if needed for browning)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 6 cups (510 g) shredded green cabbage (about 1 small head)
- 1 cup (113 g) shredded sharp cheddar cheese
- 1/2 cup (120 g) dill pickles, finely chopped (or dill relish)
- 1/4 cup (25 g) sliced green onions (scallions)
- 2 tbsp (8 g) chopped fresh parsley (optional)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey (or 1 tsp / 4 g granulated sugar)
- 1/4 tsp (1.25 ml) celery seed (optional, for extra tang)
- Salt and pepper to taste
- 1 cup (50 g) croutons or crushed baked bread crumbs (optional garnish)

Instructions

Short Description:
A cold, chopped salad that recreates the flavors of Nebraska's Runza sandwich: seasoned ground beef, shredded cabbage and onions tossed with pickles, cheddar, and a tangy mustard-based dressing.

Regional Notes:
This Nebraska variation mimics the classic Runza sandwich filling—ground beef, cabbage, and onions—but serves it chilled as a salad. The mustard-forward creamy dressing and chopped dill pickles echo the sandwich condiments commonly used in the Great Plains Runza tradition.

1. Heat a large skillet over medium-high heat. Add the ground beef (and vegetable oil if skillet is dry). Cook, breaking up the meat, until browned and no longer pink, about 6–8 minutes.
2. When beef is mostly browned, add the finely chopped yellow onion and continue to cook until the onion is softened, about 3–4 minutes. Season with 3/4 tsp (3.75 g) kosher salt and 1/4 tsp (1.25 g) black pepper while cooking.
3. Drain any excess fat from the beef mixture and transfer it to a large bowl. Spread the beef in a single layer and let cool to room temperature (or chill in refrigerator for 15–20 minutes) so it doesn't wilt the cabbage.
4. Meanwhile, in a separate large bowl combine the shredded cabbage, shredded cheddar, chopped dill pickles, sliced green onions, and chopped parsley (if using).
5. In a small bowl or jar whisk together the mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, honey (or sugar), celery seed (if using), and the remaining 1/4 tsp (1.25 g) kosher salt and 1/4 tsp (1.25 g) black pepper. Taste and adjust seasoning—add more mustard or vinegar for tang, or more honey for sweetness.
6. Add the cooled ground beef and onion mixture to the cabbage mixture. Pour the dressing over the salad and toss thoroughly until evenly coated.
7. Cover and refrigerate at least 30 minutes (preferably 1–2 hours) to let flavors meld. Just before serving, taste and adjust salt and pepper if needed. Sprinkle croutons or crushed baked bread crumbs on top for crunch, if desired.
8. Serve chilled or slightly cold as a salad course. Leftovers keep covered in the refrigerator for up to 3 days.