Cabbage salad

Name: Cabbage salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1/2 medium White Cabbage, about 600 g, finely shredded; 1 large Carrots, grated; 1/2 small Onion, very thinly sliced; 2 tbsp Sunflower Oil; 2 tbsp Apple Cider Vinegar; 1 tsp Granulated Sugar; 1 tsp Salt, fine, plus more to taste; 1/4 tsp Pepper (Black), freshly ground; 2 tbsp Dill, fresh, finely chopped

This bright, crunchy cabbage salad pairs thinly shredded cabbage with sweet carrot and sharp onion, all tossed in a tangy apple-cider vinaigrette with fresh dill. It's a refreshing, make-ahead side that balances crisp texture with a lively, slightly sweet dressing—perfect for BBQs, weeknight dinners, or as a crisp accompaniment to rich mains.

This bright, crunchy cabbage salad pairs thinly shredded cabbage with sweet carrot and sharp onion, all tossed in a tangy apple-ci... Show more

Traditional Eastern European Recipe

Health Grade

A- · Excellent

Time

30 min

Price

0,25 €

Calories

108 kcal

vegan

budget

low calorie

quick

easy

meal prep

Method

Rinse the vegetables

Pull off any wilted outer leaves from the White Cabbage, then rinse it, the Carrots, and the Dill under cold water. Shake off the excess water and pat everything dry so the salad stays crisp.

Prep the salad base

Cut the cabbage into quarters, remove the core, and shred it as finely as you can. Grate the carrots, peel and very thinly slice the Onion, and finely chop the dill.

Whisk the dressing

In a small bowl, whisk together the Sunflower Oil, Apple Cider Vinegar, Granulated Sugar, Salt, and freshly ground Black Pepper until the sugar dissolves and the dressing looks glossy.

Toss everything

Add the shredded cabbage, grated carrots, sliced onion, and chopped dill to a large bowl. Pour over the dressing and toss well with tongs or clean hands until every strand is lightly coated.

Rest the salad

Cover the bowl and let the salad rest for 10 minutes so the cabbage softens slightly and the flavors meld together.

Serve it up

Give the salad a final toss, taste it, and add a pinch more salt or a few grinds of pepper if needed. Spoon it into a serving bowl and serve right away.