Description
This simple mayo-free cabbage salad is so easy that it will quickly become your go-to recipe when you have some leftover cabbage in the fridge. Crunchy, fresh, and healthy, you can’t go wrong!
Ingredients
- 1 small green or white cabbage (approx. 1.2 kilos / 2.6 pounds)
- 1½ – 2 teaspoons / 7-10g small granulated salt (I used Celtic sea salt)
- ¼ cup / 50ml olive oil
- 3 tablespoons / 35ml apple cider vinegar (or white vinegar)
- Black pepper, freshly cracked
- ½ – 1 teaspoon granulated sugar (optional)
Instructions
- Remove any damaged outer leaves from the cabbage and rinse. Make sure all the excess water drains off.
- Cut the cabbage in half and remove the core and any other thicker veins on the outer leaves.
- Using a knife or mandoline, slice the cabbage thinly. Try to make it all a similar size.
- Place the shredded cabbage in a large bowl and sprinkle with the salt (1½ – 2 teaspoons). Massage the cabbage with your hands, tossing for about a minute to slightly soften it.*
- Let it sit for at least 15 minutes. In the meantime, start to prepare the main course or other dishes that you’ll be eating with it.
- Drizzle with the olive oil (¼ cup) and vinegar (3 tablespoons) and toss.
- Season with additional salt (only if needed once tried), freshly ground black pepper to taste, and the sugar if you like it sweet.* Toss well to combine, and it’s ready to serve.
- Place leftovers in the fridge for up to 2 days in an airtight container.*
Notes
Salt massage: Massaging the shredded cabbage with a pinch of salt helps to soften it slightly while maintaining its crunch and distributing the salt evenly.
Storage: This salad is best eaten within a couple of hours of being made. You can store it for up to 2 days in the fridge in an airtight container. However, the salad will be softer, and liquid will be at the bottom of the bowl, just toss it through.
Additions: Add beans, grated carrots, or other ingredients mentioned earlier in the post to give it variety. I do, however, suggest that a salad like this is great when kept simple.
Don’t need so many serves? Feel free to halve this recipe if you don’t need that much salad. It is designed for larger groups to enjoy, but can be overkill if you’re only serving a couple of people.
Ingredient quantities: This recipe is a guide, feel free to adjust the ingredients to your liking. It will vary depending on which salt you use and how acidic or sweet you like it.
