- Servings 3
- Prep time 15 minutes
Red Cabbage Salad
Red Cabbage Salad stands out for its striking color and nutritional value. When you’re next navigating the aisles of your local grocery store, keep an eye out for a delicate head of red cabbage. Red Cabbage is not only a feast for the eyes but is packed with vitamins and minerals, making it a powerhouse of nutrition. Moreover, red cabbage is known for its longevity, staying fresh in your refrigerator for up to two weeks. Also, this vibrant purple vegetable is the perfect base for a refreshing red cabbage salad that’s as delicious as it is nourishing.
Nutrition Per Serving
Calories: 167 kcal Protein: 6.5 g Fat: 0.5 g Saturated Fat: 0.1 g Carbohydrates: 35 g Dietary Fiber: 3 g Sugars: 1 g Sodium: 50 mg
Ingredients in Red Cabbage Salad
- One small or half of a head of big red cabbage
- One red or white onion
Salad dressing:
- Freshly squeezed juice of one lemon
- 1/3 cup of extra virgin olive oil
- 1/3 cup of good-quality white rice vinegar
- Sea salt, to taste
- Freshly cracked black or white pepper, to taste
Kitchen Tools for Red Cabbage Salad
- Knife
- Cutting board
- Grater or mandolin
- Mixing bowl
- Salad spinner
- Citrus juicer
- Measuring spoons
- Tongs or salad servers
- Whisk
- Small bowl (for dressing)
How to Make Red Cabbage Salad
- Using a food processor, mandoline, or any preferred vegetable shredding tool, finely shred the red cabbage and slice the onion into thin strips. Aim for uniform sizes to ensure even mixing and an appealing texture.
- Transfer the shredded cabbage and sliced onion into a large salad bowl.
- Drizzle the prepared dressing over the vegetables, tossing gently but thoroughly to coat every piece evenly with the flavorful dressing.
Tips
- Choosing Your Cabbage: If available, opt for a small red cabbage, as it tends to be more tender. If you’re working with a giant head, use only half. Look for cabbage with crisp, colorful leaves without any signs of wilting or browning, which indicates freshness.
- Prepping the Cabbage: Before chopping, remove the outermost leaves of the cabbage, which are often tricky and dirty. Cut the cabbage into quarters and remove the core. Then, slice it as thinly as possible to achieve a delicate texture in your salad. A mandoline slicer can be extremely helpful for getting uniformly thin slices.
- Onion: Whether you choose a red or white onion, aim for one that is firm and has a shiny outer skin. The onion’s sharpness can be reduced by slicing it thinly and soaking the slices in cold water for about 10 minutes before draining and adding them to the salad. This technique mellows the onion’s bite without losing its flavor.
- Making the Dressing: In a small bowl, combine the freshly squeezed lemon juice, extra virgin olive oil, and white rice vinegar. Whisk them together until well blended. The quality of your olive oil and vinegar can significantly affect the salad’s flavor, so choose them carefully.
- Seasoning: Start with a modest amount of sea salt and freshly cracked black pepper, then adjust according to taste. Remember, adding more seasoning than fixing an over-seasoned salad is always easier.
- Tossing the Salad: After adding the dressing to the cabbage and onion, toss the salad gently to ensure every piece is lightly coated. Letting the salad sit for a few minutes before serving can enhance the flavors, as it gives time for the cabbage to soften and absorb the dressing slightly.
- Serving Suggestions: This salad is versatile and can be served as a refreshing side dish to complement various main courses. Add toasted nuts, seeds, or dried fruit for extra texture and flavor. By following these tips, your red cabbage salad will be a feast for the eyes and a nourishing and delightful addition to any meal.