Pickled White Cabbage Salad
A crisp, refreshing, and tangy salad that perfectly balances sweetness and acidity, making it the ideal side dish for any meal.
Ingredients
- •1 small head white cabbage (about 800g), thinly shredded
- •1 large carrot, grated
- •1/2 cup white vinegar
- •1/4 cup granulated sugar
- •1/4 cup vegetable oil
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/2 teaspoon celery seeds (optional)
Instructions
- 1
Place the shredded cabbage and grated carrot into a large mixing bowl and toss together.
- 2
In a small saucepan, combine the vinegar, sugar, oil, salt, pepper, and celery seeds over medium heat.
- 3
Bring the 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 all vegetables are coated, then let it sit at room temperature for 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
- 6
Serve immediately or refrigerate for at least one hour for a colder, more pickled texture.
💡 Chef tips
- For a deeper flavor, prepare this salad a day in advance and store it in an airtight container in the refrigerator.
- If you prefer a crunchier salad, use a mandoline to slice the cabbage into very thin, uniform ribbons.
- You can substitute apple cider vinegar for white vinegar if you prefer a slightly fruitier, milder tang.
✅ How it should turn out
The finished salad should be vibrant and glossy, with a refreshing crunch and a perfect balance of sweet and sharp vinegar notes.