Cabbage salad is a delightful dish that combines crunchy cabbage with fresh vegetables, making it a perfect side or light meal. Whether you’re looking for a refreshing salad for a summer BBQ or a healthy addition to your dinner table, this recipe is easy to prepare and incredibly versatile. With its vibrant colors and crisp textures, cabbage salad is not only appetizing but also packed with nutrients. Let’s dive into the recipe!
Ingredients
– 1 small head of green cabbage, finely shredded
– 1 cup cherry tomatoes, halved
– 1/2 cup carrots, grated
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Optional: sunflower seeds or nuts for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and no cooking is required.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 150 calories, 10g of fat, 12g of carbohydrates, 3g of protein, and 5g of fiber. This is a great option for those looking to maintain a healthy diet.
Step-by-Step Cooking Process
1. Begin by washing the cabbage thoroughly under cold water.
2. Remove any damaged outer leaves and cut the cabbage into quarters.
3. Finely shred the cabbage using a sharp knife or a mandoline slicer.
4. Place the shredded cabbage in a large mixing bowl.
5. Grate the carrots and add them to the bowl with the cabbage.
6. Halve the cherry tomatoes and add them to the mixture.
7. Thinly slice the red onion and toss it into the bowl.
8. Chop the fresh parsley and sprinkle it over the salad.
9. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
10. Pour the dressing over the salad and toss everything together until well combined.
Alternative Ingredients
You can substitute green cabbage with red cabbage for a pop of color, or use kale for a different texture. Additionally, feel free to swap out the cherry tomatoes for diced bell peppers or cucumbers.
Serving and Pairings
This cabbage salad pairs wonderfully with grilled chicken, fish, or as a topping for tacos. It can also be served alongside hearty dishes like stews or barbecued meats for a refreshing contrast.
Storage and Reheating
Store any leftover cabbage salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so no reheating is necessary. This salad does not freeze well due to the texture of the cabbage.
Cooking Mistakes
- Using wilted cabbage leaves can ruin the freshness of the salad.
- Not seasoning the dressing properly can lead to a bland salad.
- Overdressing the salad can make it soggy.
- Chopping ingredients too finely can result in a mushy texture.
- Forgetting to chill the salad can diminish its refreshing quality.
Helpful Tips
- Always taste your salad before serving to adjust the seasoning.
- Letting the salad sit for 10 minutes after dressing enhances the flavors.
- Experiment with different dressings for variety.
- Add protein like chickpeas or grilled chicken to make it a complete meal.
FAQs
Can I make cabbage salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it refrigerated until serving.
How long does cabbage salad last?
Stored in the fridge, it lasts about 3 days. However, the texture may change over time.
Is cabbage salad healthy?
Absolutely! Cabbage is low in calories and high in vitamins C and K, making this salad a nutritious choice.
Can I use other vegetables in cabbage salad?
Definitely! Feel free to add cucumbers, bell peppers, or even fruits like apples for a sweeter taste.
What dressing works best with cabbage salad?
A simple vinaigrette made with olive oil and vinegar complements the cabbage well, but you can experiment with other dressings.
Conclusion
Cabbage salad is a delightful and versatile dish that can brighten any meal. It’s easy to customize, packed with nutrients, and perfect for any occasion. Enjoy the crunch and flavor while reaping its health benefits!
Cabbage Salad
Ingredients
- 1 small head of green cabbage finely shredded
- 1 cup cherry tomatoes halved
- 1/2 cup carrots grated
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Optional: sunflower seeds or nuts for garnish
Instructions
- Wash the cabbage thoroughly under cold water.
- Remove any damaged outer leaves and cut the cabbage into quarters.
- Finely shred the cabbage using a sharp knife or a mandoline slicer.
- Place the shredded cabbage in a large mixing bowl.
- Grate the carrots and add them to the bowl with the cabbage.
- Halve the cherry tomatoes and add them to the mixture.
- Thinly slice the red onion and toss it into the bowl.
- Chop the fresh parsley and sprinkle it over the salad.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss everything together until well combined.
