Cabbage salad is a staple in my house, something that is eaten at family gatherings throughout the year, but mostly during the cooler months when cabbage is in season. It’s incredibly healthy–full of antioxidants and can even help lower LDL, the bad cholesterol–and best of all, delicious. Skeptical? Simply try this recipe! Or maybe my cabbage strudel or cabbage tartine.
I find quartering the cabbage and slicing it on an angle the easiest way to slice it thinly. My baka taught me to do it by holding the cabbage and cutting it on an angle towards the thumb on the hand holding the knife, but you can also do it just as easily (and probably safer for beginners) on a cutting board.
- Green cabbage, shredded
- Olive oil
- White vineagar
- Carrots, shredded (optional for color)
Shred the cabbage either with a shredder or, as I usually do, by hand. Add to a large bowl and toss with white vinegar, olive oil, and a bit of salt and pepper. As you can tell from the photo, there is actually quite a bit of pepper. Taste and adjust, accordingly. It should have a little bite to it, but not be overly acidic.