Classic German Cabbage Salad (Print Version)
Crisp cabbage tossed with vinaigrette, easy to prepare, ideal as a fresh side dish for German-style meals.
# Components:
→ Vegetables
01 - 1 medium head green cabbage (about 28 oz), finely shredded
02 - 1 small carrot, grated
03 - 1 small onion, finely diced
→ Dressing
04 - 4 tbsp white wine vinegar
05 - 2 tbsp sunflower oil or neutral vegetable oil
06 - 1 tsp granulated sugar
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
09 - 1 tsp caraway seeds, optional
→ Garnish
10 - 2 tbsp chopped fresh parsley, optional
# Directions:
01 - Transfer shredded cabbage to a large mixing bowl. Sprinkle with salt and massage thoroughly with clean hands for 1 to 2 minutes until slightly softened.
02 - Add grated carrot and diced onion to the softened cabbage and mix gently.
03 - In a small bowl, whisk together white wine vinegar, sunflower oil, sugar, black pepper, and caraway seeds until the sugar dissolves completely.
04 - Pour the prepared vinaigrette over the cabbage mixture. Toss thoroughly until all vegetables are evenly coated.
05 - Allow salad to rest for at least 15 minutes at room temperature to let flavors develop. For optimal taste, refrigerate for 1 to 2 hours before serving.
06 - Toss once more, adjust seasoning as needed, and garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- Quick and easy side dish
- Bright flavors that pair well with hearty German mains
02 -
- Keeps well in the refrigerator for up to 2 days
- This salad contains no major allergens but always check ingredient labels
03 -
- Massage cabbage with salt for a crisp yet tender texture
- Letting the salad rest makes the flavors more vibrant