Cabbage Salad
Cabbage salad is a delightful medley of crunchy textures and fresh flavors, making it a favorite for health-conscious eaters. This salad is not only visually appealing but also packed with nutrients, making it a perfect addition to any meal. With its versatility and simplicity, you can customize it to your taste preferences. Whether served as a side dish or a light main course, this salad is sure to impress your family and friends.
Ingredients
– 2 cups green cabbage, shredded
– 1 cup red cabbage, shredded
– 1 bell pepper, thinly sliced
– 1 carrot, grated
– 1/4 cup red onion, thinly sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup fresh parsley, chopped
– 3 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with no cooking time required.
Nutritional Value
Per serving (approximately 1 cup), this cabbage salad contains:
– Calories: 120
– Protein: 2g
– Carbohydrates: 10g
– Dietary Fiber: 3g
– Fat: 9g
– Vitamin C: 50% of the Daily Value (DV)
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by preparing all vegetables: shred the cabbages and slice the bell pepper and onion.
2. Grate the carrot and halve the cherry tomatoes.
3. In a large mixing bowl, combine the green cabbage and red cabbage.
4. Add the sliced bell pepper, grated carrot, sliced onion, and halved cherry tomatoes to the bowl.
5. In a separate small bowl, mix the olive oil and apple cider vinegar.
6. Drizzle the dressing over the vegetable mixture.
7. Gently toss all ingredients together until well combined.
8. Season with salt and pepper to taste.
9. Add the chopped parsley and toss again.
10. Serve immediately or refrigerate for 30 minutes for flavors to meld.
Alternative Ingredients
Feel free to substitute green cabbage with napa cabbage or add additional vegetables like cucumbers or radishes for extra crunch. You can also use different dressings, such as lemon vinaigrette or yogurt-based dressings, to suit your taste.
Serving and Pairings
Cabbage salad pairs wonderfully with grilled meats, fish, or as a side to sandwiches. It also complements rich dishes, providing a refreshing contrast.
Storage and Reheating
Store any leftover cabbage salad in an airtight container in the refrigerator for up to 3 days. It is best enjoyed fresh, but it can also be frozen for up to a month. Thaw in the refrigerator before serving, but be aware that the texture may change.
Cooking Mistakes
– Overdressing the salad can make it soggy.
– Not shredding the cabbage finely enough can lead to a chewy texture.
– Forgetting to season with salt and pepper can dull the flavors.
– Using wilted vegetables affects the freshness of the salad.
– Mixing too vigorously can break down the veggies.
Helpful Tips
– Always wash vegetables thoroughly before use.
– Chill the salad for at least 30 minutes before serving for enhanced flavors.
– Experiment with different herbs for added freshness.
– Use a sharp knife for clean cuts and better presentation.
FAQs
Can I make cabbage salad ahead of time?
Yes, you can prepare it a few hours in advance. Just dress it right before serving to keep it crisp.
What other vegetables can I add?
You can add cucumbers, radishes, or even apples for a sweet twist.
Is cabbage salad healthy?
Absolutely! Cabbage is low in calories and high in vitamins and fiber, making it a nutritious choice.
How long does this salad last?
It can last up to 3 days in the refrigerator if stored properly in an airtight container.
Can I use a different dressing?
Definitely! Feel free to try different dressings like tahini or a yogurt-based dressing for varied flavors.
Conclusion
Cabbage salad is not only a feast for the eyes but also a nourishing dish that can be enjoyed in countless variations. Its vibrant colors and crisp textures make it a must-try for any meal. Enjoy the balance of flavors and the health benefits it brings!
Cabbage Salad
Ingredients
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 bell pepper thinly sliced
- 1 carrot grated
- 1/4 cup red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all vegetables: shred the cabbages and slice the bell pepper and onion.
- Grate the carrot and halve the cherry tomatoes.
- In a large mixing bowl, combine the green cabbage and red cabbage.
- Add the sliced bell pepper, grated carrot, sliced onion, and halved cherry tomatoes to the bowl.
- In a separate small bowl, mix the olive oil and apple cider vinegar.
- Drizzle the dressing over the vegetable mixture.
- Gently toss all ingredients together until well combined.
- Season with salt and pepper to taste.
- Add the chopped parsley and toss again.
- Serve immediately or refrigerate for 30 minutes for flavors to meld.
