Description
This bright and easy raw red cabbage salad is perfect for adding a crunchy, nutritious side to any meal. Pair it with your favorite protein for a delicious and healthy combination.
Ingredients
Units
Scale
- 1 small red cabbage
- 4 anchovies (omit if vegan)
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Cut the red cabbage in half, lengthwise. Remove the small core at the end.
- Use a food processor or a sharp knife to slice the cabbage into thin strands.
- Mince the anchovies, then use the back of your knife to mash them into a paste.
- In a large bowl, combine the minced garlic, mashed anchovies, Dijon mustard, apple cider vinegar, and extra virgin olive oil. Whisk until well combined to form the vinaigrette.
- Add the sliced cabbage and chopped parsley to the bowl with the vinaigrette. Toss well to ensure the cabbage is evenly coated.
- Let the salad sit for at least 10 minutes before serving to allow the cabbage to soften slightly and absorb the flavors.
Notes
This salad improves with time as the vinaigrette softens the cabbage, making it easier to digest. For a vegan option, simply omit the anchovies. This salad pairs well with proteins like salmon or can be enjoyed on its own. It can be stored in the refrigerator for up to 2 days, making it a great make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 2
- Cholesterol: 5