The Unexpected Delight of a Simple Cabbage Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
Ingredients
Scale
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage (or more green)
- 1 cup shredded carrot (or more cabbage)
Dressing:
1/4 cup cider vinegar - 2 tbsp oil (vegetable or canola, or light olive oil)
- 1 1/2 - 2 tbsp white sugar (adjust to taste)
- 1 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
- Place Salad ingredients in a large bowl.
- Pour over Dressing, toss.
- Set aside 20 minutes - mound will reduce by almost half and become juicy!
- Serve.
Notes
-
Once dressed, the cabbage wilts and it becomes like Coleslaw which I love, so I have this for 2 to 3 days after dressing the Coleslaw.
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Storage / make ahead - I like to keep the chopped cabbage and dressing in the fridge, ready to use as required. It lasts up to a week, depending on how fresh the cabbage is!
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Variations: For an Asian-inspired salad, use rice vinegar, soy sauce, and sesame oil. For a Mediterranean twist, add mint, oregano, and red wine vinegar. For a Mexican version, use lime juice, cilantro, and a touch of cumin.