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Colorful Cabbage Salad

Summer's picture
Ingredients
  White cabbage 1
  Red cabbage 1
  Carrots 2
  Onions 2
  Balsamic vinegar/Red vinegar 1 Tablespoon
  Olive oil 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1. Thinly slice or shred cabbage using a knife or a food processor.
2. Grate the carrots.
3. Slice or dice the onions if you are using any.

MAKING
4. In a bowl mix the ingredients.
5. Add the vinegar and oil, salt and black pepper and mix well.
6. You may want to let the salad set in your fridge for half an hour before serving it to allow for the flavors to mix well, that will give it a better taste.

SERVING
7. Serve with your main dishes as a side salad or enjoy as a whole meal.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Middle Eastern
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Servings: 
4
A colorful dish always attracts the diners, specially kids and deserves a centre place on the dining table. This colorful cabbage salad lives up to its expectation, as it looks jazzy and tastes wonderful with the simple dressing.

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Average: 4.2 (7 votes)

8 Comments

Prezi's picture
I was looking for a real good salad to serve for my dinner and Cabbage is one aming favorite veggies! :) I love vinegar dressing, but just to know; would Italian or some other similar dressing be a better option. Also, I have this habit of serving the salads a liil tangy with some lemon (juice)toppings. Could you pls let me know if that would be ok if try these in this recipe; i mean will that be killing the taste of the salad?
shantihhh's picture
This salad with or without carrots is very typical in Northern Italy and the former Yugoslavia (Croatia, Bosnia, Serbia, & Montenegro). The key is thinly cut cabbage! So simple and so good. Great recipe Summer.
aparna.priya's picture
hi summer! how you doing? you know i am a health freak & this cabbage salad is one of the compulsive side dishes at my home...however, i never used carrots with cabbage, this time i am gonna add carrots as well to my salad...
aparna.priya's picture
hey summer, thanks for posting such a healthy recipe! Now my family is addicted to your delicious cabbage salad...:))
foodpsychologist's picture
Your colorful cabbage salad is very appetizing ! BTW is that red or purple cabbage in the salad ? We don't get the colored cabbage in Indian markets. Is there a major difference in taste if only white cabbage is used ?
Summer's picture
Thanks for your comment. i think red or purple cabbage taste the same but the colored ones are a bit stiffer. you may use only white cabbage for this salad if you do not get the red or purple ones. Thanks again.
shantihhh's picture
I think each variety of cabbage has a slightly different flavour. Red cabbage looks like green cabbage except, it's red IE magenta colour and a bit sweeter as most purplish vegetables can be. Red cabbage heads tend to be a bit smaller than green cabbages, but look for similarly tightly packed, moist-looking leaves and heads that feel heavy for their size. Red cabbage is delicious thinly sliced in salads, mixed into slaws with green cabbage, or cooked. Red cabbage is often made into such as German sweet and sour cabbage. Note: red cabbage turns an odd blue color when cooked. Mitigate this effect by adding some sort of acid (vinegar or lemon juice are common choices) when cooking it. Green Cabbage . Solid. Compact. Long-lasting. Green cabbage is the "Ford" of cabbages. Use it in salads and slaws, stir-fry it, or long-cook it to bring out its essential sweet nature. Look for heads that feel heavy for their size (which can range from softball to almost basketball size), with tightly packed, moist looking leaves. Savoy Cabbage With ruffled, lacy, deeply ridged leaves, Savoy cabbages are perhaps the prettiest cabbages around. The leaves are less loosely layered and packed than green or red cabbage, although its uses are similar. Delicious thinly sliced in salads, quickly stir-fried, or braised in butter. .Napa cabbage A.k.a. Chinese cabbage or celery cabbage. Napa cabbage doesn't look like the head cabbages listed above. It has long light green leaves that flower off of thick, white stalks. It looks a bit like a cross between romaine lettuce and Swiss chard. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys. There are dozens of various types of cabbage around the world. Korean eat alot of cabbage in such as KimChee, Eastern Europeans use cabbage heads IE sour head leaves to make sarma and other cabbage leaves, cabbage is fermented to make sauerkraut which is another German and Eastern European staple.
Sudha J's picture
Looks easy to make and very colorful! And excellent music with your video. Can you please tell me which album this is from?