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Knead the cabbage shortly with your hand, give it to a colander and wipe the bowl clean to remove the moisture and extra salt. Take handfuls of the cabbage and squeeze them in your hand to release the extra moisture. Give the cabbage back to the bowl. Add the oil and the vinegar and some freshly ground black pepper. Stir well, until the cabbage salad starts to glisten.
Taste and adjust if necessary with more salt, pepper, vinegar and oil. It should taste rather sour and salty.
A terrific, highly versatile Everyday Cabbage Salad. Think of it like Coleslaw – minus the mayo dressing. Pairs brilliantly with light dishes like. An Asian Cabbage Salad recipe, packed with crunchy cabbage and carrots, sweet oranges, and toasty almonds and sesame seeds, all tossed in a tangy.
Sprinkle with the chopped parsley. It will keep well for several days in the fridge.
Covered, of course. I know I would love this salad and probably eat my weight in it. But it sounds pretty healthy so that might even be legal!
My mother once told me she needs 6 liters of oil a month. I am not sure I use so much in an year, unless I bake lots of cakes using oil instead of butter and she never baked with oil…. This really is one of the best side dishes ever! We have just come back from our first holiday out in Romania, and this salad was one of our favourite dishes.
enter site Had a bowl with almost every meal. I shall be making this at home. My husband hates cabbage, but he loved this. Hi Kylie.
I hope you enjoyed Romania and that you like the salad, it is a standard recipe in my country. This wonderful cabbage salad recipe makes me wonder. This is really appreciable article. I am going to try this one.