Cabbage Salad Recipe

Prepare cabbages

Remove any tough outer leaves from the cabbages. Quarter the heads, cut out the cores, then thinly shred the cabbage using a sharp knife or a mandoline. Measure out approximately 4 cups green cabbage and 1 cup red cabbage and place both in a large mixing bowl.

Prepare carrots and tomatoes

Peel the carrots and shred them using a box grater or food processor until you have 1 cup shredded carrot. Dice the tomato into small pieces to yield 1 cup. Add the shredded carrot and diced tomato to the bowl with the cabbage.

If using, chop 2 tablespoons fresh parsley and add to the bowl.

Make the dressing

In a separate small bowl or jar, combine 3 tablespoons white vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon granulated sugar, 3 teaspoons fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk vigorously until the sugar and salt begin to dissolve and the dressing is slightly emulsified. Taste and adjust seasoning — the mixture should be tangy and slightly salty.

Optional: add 1 teaspoon lemon juice for extra brightness and/or 1 teaspoon chili flakes for heat if desired.

Pour the dressing over the bowl of shredded cabbage, carrots and tomatoes. Using tongs or two large spoons, toss thoroughly so the dressing coats all the vegetables. Taste and adjust salt, vinegar or olive oil as needed.

Let the salad rest at room temperature for 10 minutes to allow the cabbage to soften slightly and absorb flavors, or refrigerate for up to 1 hour for a colder salad. Toss again briefly before serving.

Serve immediately as a side dish. Leftovers will keep in an airtight container in the refrigerator for 2–3 days; the cabbage will continue to soften and absorb dressing.