Red Cabbage Salad

My favorite salad and my simplest

Red Cabbage Salad

My favorite salad and my simplest

This salad is best made several hours before you're going to serve it because the dressing will help soften the cabbage a little, making it easier to eat. 

 

In terms of color, texture and flavor, this salad is a wonderful companion to another single-ingredient salad, such as our mushroom and tarragon salad or celery and Roquefort salad.

Ingredients

Directions

  1. Using a chef's knife, remove the bottom and outer leaves of the cabbage head. Cut the bottom of the cabbage so as to make it easy to remove as many leaves as possible, until the leaves start becoming small and thick (discard these).
  2. Following the instructions noted above, take the cabbage leaves and slice and shred them so as to produce about 6 cups of raw, sliced pieces of cabbage. You want it to look like a bowl of red cabbage coleslaw, but a little more coarse, not fine slaw.
  3. Alternatively you can use your food processor and shred wedges of the red cabbage, again to be slightly coarse slaw.
  4. In a second, smaller bowl, combine the red wine vinegar with a large pinch of salt and several grinds of black pepper. Using a fork, stir the vinegar until the salt dissolves. While continuing to whisk, add the olive oil and canola oil and combine until the vinaigrette is fully combined.
  5. Pour the vinaigrette over the red cabbage and toss to combine.

This salad is best if it's made two to four hours before serving so that the cabbage has some time to soften a little (don't worry -- it won't wilt).  Refrigerate but several times take it out and re-toss to make sure the dressing hasn't pooled on the bottom of the bowl. 

Serve at room temperature.

Category

Tags

SaladsRed Cabbage

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