Are you ready to elevate your salad game with a vibrant and refreshing dish that’s as easy to make as it is delicious? Look no further than this Cabbage Salad with Vinegar and Oil! Packed with crisp green cabbage, crunchy carrots, and sweet red bell pepper, this salad is the perfect side for any meal or a light lunch on its own. In just 10 minutes, you can whip up a colorful bowl of goodness that not only tantalizes your taste buds but also adds a burst of nutrition to your plate. Trust us—once you try this simple yet flavorful recipe, you’ll want to make it a staple in your kitchen!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup red bell pepper, chopped
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Wash the green cabbage thoroughly under cool running water. Remove any damaged or wilted outer leaves.
- Using a sharp knife or mandoline, carefully shred the cabbage into thin, uniform strips. Aim for pieces approximately 1/4 inch wide to ensure even texture.
- Peel the carrots and grate them using a box grater or food processor, creating fine, delicate shreds.
- Rinse the red bell pepper and remove the seeds and white membranes. Chop the pepper into small, consistent dice.
- In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped red bell pepper.
- In a separate small bowl, whisk together the olive oil and apple cider vinegar until well combined and slightly emulsified.
- Pour the vinaigrette over the vegetable mixture, ensuring all ingredients are evenly coated.
- Season with salt and freshly ground black pepper to taste, mixing thoroughly to distribute the seasoning.
- Cover the salad and refrigerate for 15-30 minutes to allow flavors to meld before serving.
- Before serving, give the salad a final toss to redistribute the dressing and adjust seasoning if needed.
Tips
- Choose Fresh Ingredients: For the best flavor and texture, select fresh, crisp cabbage, vibrant carrots, and firm bell peppers. The quality of your vegetables will greatly enhance the salad.
- Shred Uniformly: When shredding the cabbage, aim for uniform strips about 1/4 inch wide. This ensures even texture and helps the salad look visually appealing.
- Customize Your Vinaigrette: Feel free to experiment with the vinaigrette! Add a teaspoon of Dijon mustard for a tangy kick or a pinch of sugar to balance the acidity of the vinegar.
- Let It Chill: Allow the salad to chill in the refrigerator for at least 15-30 minutes before serving. This resting period helps the flavors meld together beautifully.
- Adjust Seasoning: Before serving, taste the salad and adjust the salt and pepper as needed. A little extra seasoning can make a big difference!
- Add Protein: To make this salad a complete meal, consider adding grilled chicken, chickpeas, or tofu for a protein boost.
- Serve Fresh: For the best experience, serve the salad fresh after chilling. If you’re making it ahead of time, keep the dressing separate until just before serving to maintain crispness.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 5g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
