Pickled White Cabbage Salad
A crisp, tangy, and refreshing salad that pairs perfectly with hearty meals and improves in flavor the longer it sits.
Ingredients
- •1 small head white cabbage (about 800g), thinly shredded
- •1 large carrot, peeled and grated
- •1/2 cup white vinegar
- •1/4 cup extra virgin olive oil
- •2 tablespoons granulated sugar
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 clove garlic, minced
- •1 tablespoon fresh parsley, chopped
Instructions
- 1
Place the shredded cabbage and grated carrot into a large mixing bowl.
- 2
In a small saucepan, combine the vinegar, olive oil, sugar, salt, and minced garlic over medium heat.
- 3
Bring the liquid mixture to a gentle simmer, stirring until the sugar and salt have completely dissolved, then remove from heat.
- 4
Pour the hot dressing immediately over the cabbage and carrot mixture.
- 5
Toss the salad thoroughly to ensure the vegetables are evenly coated with the dressing.
- 6
Let the salad sit at room temperature for 30 minutes, tossing occasionally, to allow the cabbage to soften and absorb the flavors.
- 7
Stir in the fresh parsley before serving.
💡 Chef tips
- For the best texture, use a mandoline to shred the cabbage as thinly as possible.
- This salad tastes even better the next day; store it in an airtight container in the refrigerator for up to 3 days.
- Feel free to add a pinch of caraway seeds or red pepper flakes if you prefer a more spiced, savory profile.
✅ How it should turn out
The finished salad should have a vibrant, glossy appearance with a satisfying crunch, offering a perfect balance of sharp acidity and subtle sweetness.