Jeffrey Salazar
Cabbage salad is a versatile dish that can be made in a variety of ways, making it a great option for those looking for a healthy and delicious meal. It is a simple salad that can be made with just cabbage and a dressing, or it can be enhanced with various vegetables, nuts, and herbs. The key to a good cabbage salad is the crunchiness of the cabbage, which can be achieved by shredding or thinly slicing it. The salad can be made in advance and stored in the fridge, making it a convenient option for meal prep. With its versatility and ease of preparation, cabbage salad is a great choice for those looking for a healthy and tasty addition to their diet.
| Characteristics | Values |
|---|---|
| Ingredients | Cabbage, carrots, bell peppers, radishes, cucumber, celery, apple, green onions, cilantro/mint, avocado oil, apple cider vinegar, creamy peanut butter, toasted sesame oil, maple syrup, honey, garlic, sea salt, lemon juice, olive oil, almonds, Dijon mustard, lime juice, red pepper flakes, sumac, pepitas |
| Preparation | Shred or thinly slice the cabbage, julienne the carrots, slice the peppers into thin strips, grate the garlic, chop the herbs, toast the almonds, whisk the dressing ingredients, combine all ingredients and toss |
| Serving | Serve cold or at room temperature, can be stored in an airtight container in the refrigerator for up to 2 days |
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What You'll Learn
How to shred cabbage for a salad
Shredded cabbage is a versatile ingredient that can be used in a variety of dishes, from salads to soups and stir-fries. While it may seem intimidating to shred a whole head of cabbage, the process is actually quite simple and can be done in a few easy steps. Here's how to shred cabbage for a salad:
First, start by rinsing the head of cabbage under cold running water to remove any dirt from the surface and between the leaves. You can then choose to remove and discard the outermost leaves, especially if they appear wilted or damaged. However, some people prefer to keep these outer leaves for added nutrition and texture.
Next, cut the bottom of the stem off. Place the stem end onto a cutting board and cut the cabbage in half from top to bottom, slicing through the core. Then, cut each half vertically again through the core, creating four wedges or quarters. You can now choose to cut the core out of the cabbage quarters, as it tends to be excessively tough.
Now, you can begin the shredding process. If you want to achieve thin shreds of cabbage suitable for a salad, it is recommended to use a mandoline slicer. A mandoline will create uniform shreds that are much finer than what you can achieve with a knife. Simply place each wedge cut-side down on the mandoline and use the blade of your desired thickness. This method requires minimal precision and is the most hands-off approach.
Alternatively, you can use a sharp chef's knife to shred the cabbage. This method gives you maximum control over the length and thickness of your shreds. Place one wedge flat on the cutting board and slice it vertically to create long shreds, or horizontally for shorter lengths. Repeat this process for the remaining wedges.
With either method, it is important to use a sharp knife to ensure precision and safety. You can now use your freshly shredded cabbage for a delicious and healthy salad!
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Oil and vinegar dressing
Oil and vinegar are the key ingredients in a vinaigrette, a dressing that can be used to enhance the flavour of salads. A traditional vinaigrette is made with three parts oil to one part vinegar. However, to maximise the flavour of your cabbage salad, you can adjust the ratio to two parts oil to one part vinegar, or even one-to-one.
For the oil, you can use extra virgin olive oil, avocado oil, or any other neutral oil. For the vinegar, apple cider vinegar is a popular choice for its bold, tangy flavour. If you want to make an Asian-style cabbage salad, you can use rice vinegar instead. Mediterranean-style cabbage salads go well with red wine vinegar. Mexican-style cabbage salads, on the other hand, use lime in place of vinegar.
You can also add other ingredients to your oil and vinegar dressing to enhance the flavour. Honey, maple syrup, or another sweetener can be added for sweetness. Mustard can add a savoury element to the dressing. To make the dressing creamier, you can add peanut butter, which also adds a nutty flavour. Toasted sesame oil can also be used to enhance the nutty flavour. Garlic can be added for a savoury bite, and salt and pepper can be used for seasoning.
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Adding colour and flavour to your salad
To add flavour, you can include toasted almonds, grated garlic, lemon juice, olive oil, salt, and pepper. You can also add herbs such as cilantro, mint, dill, and parsley. For a sweeter salad, you can add honey or maple syrup.
If you want to make a Mediterranean cabbage salad, you can add a Dijon vinaigrette. To make the vinaigrette, whisk together Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper.
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How to store cabbage salad
Cabbage salad is a delightful and nutritious dish, perfect for a healthy diet. But how do you store it? Well, it depends on the ingredients and how long you want to keep it for.
Firstly, if your cabbage salad contains ingredients other than cabbage, such as fruit or nuts, it will need to be consumed within a day or two and stored in an airtight container in the fridge. If your salad is just cabbage, there are a few options for storage.
For short-term storage, you can keep your cabbage salad in an airtight container or plastic bag in the fridge for up to a week. It is best to consume it within three days to enjoy it at its freshest and crunchiest.
For longer-term storage, you can freeze your cabbage salad. However, be aware that freezing will change the texture of the cabbage, making it less crunchy and more soft and sweet. Frozen cabbage is best suited for cooked dishes, such as soups and stews, rather than raw salads. To freeze your cabbage salad, you should blanch the cabbage first to deactivate enzymes that cause flavour loss and texture degradation.
If you want to store your cabbage salad for an extended period without freezing, you can try the following method: keep the salad in a cold, moist place at 32°-40°F (0°-4°C) with 95% relative humidity. An alternative to a refrigerator is a root cellar or garden storage mound/pit. To store cabbage in the refrigerator, remove loose leaves and cut the cabbage so a short stem remains. Then, wrap the head in a damp paper towel and place it in a perforated plastic bag in the vegetable crisper section.
With these storage tips, you can enjoy your cabbage salad for longer and preserve its freshness and flavour!
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What to serve with cabbage salad
Cabbage salad is a versatile dish that can be served as a side to many meals. It can be adapted to suit a variety of cuisines and is a great way to add a crunchy, refreshing element to your meal.
For a simple, healthy option, serve cabbage salad as a side to a main dish such as chicken, salmon, white fish, pork chops, or grilled steak. It also works well with sandwiches, tacos, burgers, or as a topping for baked potatoes. If you're looking for a more substantial meal, cabbage salad can be paired with quinoa and a protein like tofu or tempeh.
To add some international flair, try an Asian-inspired variation by using rice vinegar, soy sauce, sesame oil, ginger, and garlic. This version would be delicious with Chinese, Thai, or Vietnamese dishes. For a Mediterranean option, replace the sugar in the dressing with maple syrup and serve with Greek chicken.
Cabbage salad is also a great make-ahead option, as it keeps well in the fridge for a few days. This means you can enjoy it throughout the week, either as a side or as a filling for wraps, tacos, or rice bowls.
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Frequently asked questions
You will need cabbage, of course! You can use green cabbage, red cabbage, or a mix of both. You will also need a sharp knife and a cutting board to shred the cabbage. Other ingredients include carrots, bell peppers, radishes, green onions, fresh herbs like dill and parsley, and a dressing of your choice.
There are many different types of dressings you can make for a cabbage salad. A tangy, nutty vinaigrette can be made with peanut butter, apple cider vinegar, and avocado or toasted sesame oil. You can also make a mustard vinaigrette by whisking together Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and salt and pepper.
First, shred the cabbage and any other vegetables you are using. You can also grate or thinly slice the vegetables. Then, make the dressing by whisking together the ingredients. Finally, combine the vegetables and dressing in a large bowl and toss to coat. You can serve the salad immediately or chill it before serving. The cabbage salad will keep well in the refrigerator for up to a few days.
