White Cabbage Salad Recipe
Shredded white cabbage seasoned with our homemade oregano vinaigrette dressing.
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Ingredients
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Salad
Oregano Vinaigrette
Method
Salad
- 1
Prepare cabbage
Remove outer leaves from the cabbage, cut into quarters and remove the core. Thinly shred the cabbage with a sharp knife or mandoline into fine strips (about 4–6 cups shredded). Place shredded cabbage in a large bowl.
- 2
- 3
Add herbs and season
Chop the fresh parsley finely and add it to the mixture. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the vegetables and toss lightly to start softening the cabbage while you make the dressing.
Oregano Vinaigrette
- 4
Mince garlic
Peel and finely mince the garlic clove (or grate it) so it releases flavor evenly in the dressing.
- 5
Combine dressing ingredients
In a small bowl or jar combine 1/4 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Add the minced garlic.
- 6
- 7
Dress the salad
Pour the vinaigrette over the shredded cabbage mixture. Toss thoroughly to coat all vegetables. Let sit for 10–15 minutes at room temperature to allow flavors to marry and the cabbage to soften slightly. Toss once more before serving.