Cabbage might not be the star of the produce aisle, but it has a quiet charm that’s hard to resist. Picture this:
a crisp, fresh crunch with every bite, like the sound of leaves underfoot on a brisk autumn walk. I stumbled upon these cabbage salad recipes during a random scroll late at night—because who doesn’t get recipe ideas at 2 a.
m. ?
—and now they’re my go-to when I need a quick, healthy boost.
Steps
- Combine the dressing ingredients in a jar, starting with 1.5 tablespoons of sugar, and shake well to blend. Adjust the sweetness to your preference.
- In a large bowl, place the shredded green cabbage, red cabbage, and carrot.
- Pour the prepared dressing over the salad mixture and toss until everything is well coated.
- Let the salad sit for about 20 minutes to allow the cabbage to wilt slightly and become juicy, then serve.
Ingredients
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage (or additional green cabbage)
- 1 cup shredded carrot (or more cabbage)
- 1/4 cup cider vinegar
- 2 tablespoons oil (vegetable, canola, or light olive oil)
- 1 1/2 to 2 tablespoons white sugar (adjust to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
FAQ
- Can I prepare the Cabbage Salad in advance?
- Yes, you can prepare the Cabbage Salad ahead of time. Simply shred the cabbage and store it in the fridge along with the dressing in a separate jar. This way, you can mix them when needed, and it can last for up to a week depending on the freshness of the cabbage.
- How does the Cabbage Salad pair with different cuisines?
- The Cabbage Salad is quite versatile and can be paired with a variety of dishes. It complements Western, European, South American, Indian, and Asian cuisines. You can even tweak the dressing slightly to better match specific flavors, such as adding soy sauce for an Asian twist or using lime for a Mexican flair.
- What variations can I try with the Cabbage Salad?
- You can modify the salad to suit different culinary styles. For an Asian flavor, use rice vinegar and sesame oil. For an Indian style, sauté garlic and cumin seeds in oil. A Mediterranean twist can be achieved with red wine vinegar and oregano. Each variation can enhance the salad’s compatibility with its respective regional dishes.
- What ingredients can I add for extra flavor?
- For added flavor, consider mixing in green onion, mint, or cilantro leaves. You can also include garlic in the dressing, but note that it will only last for three days once added.
- How should I serve the Cabbage Salad?
- The salad can be served with a wide range of dishes, from light meals like seafood to hearty meals such as roasts and stews. It’s a great side dish for schnitzel, pan-fried fish, meatloaf, baked chicken, and more.
Tips
- To make the cabbage salad even more flavorful, consider adding a touch of garlic to the dressing. However, note that if you do so, the dressing should be used within 3 days.
- Prepare the salad in advance by storing the chopped cabbage and dressing separately in the fridge. This way, you can quickly toss them together for a fresh salad that lasts up to a week, depending on the freshness of the cabbage.
- If you want to adapt the salad for different cuisines, try using variations in the dressing. For an Asian twist, swap cider vinegar for rice vinegar and add soy sauce and sesame oil. For a Mexican flair, use lime juice and extra virgin olive oil with a handful of cilantro.
- Allow the salad to sit for about 20 minutes after mixing in the dressing. This will let the cabbage wilt slightly, making it juicier and more flavorful, similar to coleslaw.
Equipment
- Mandoline Slicer or Food Processor – To efficiently shred the cabbage and carrots.
- Large Mixing Bowl – For combining the salad ingredients and tossing them with the dressing.
- Salad Spinner – Useful for drying the cabbage if you wash it before shredding.
- Jar with Lid – For shaking and storing the dressing.
