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Raw Cabbage Salad

Feb 24, 2012
Dietary Consideration:
Recipe Type:

One drawback to serving cabbage raw is that it can be too crunchy for some people’s tastes. This simple preparation addresses that by instructing the cook to salt the cabbage first and let it sit awhile before adding dressing.


  • 1/4 head white cabbage, cored and shredded 
  • 1/4 small head red cabbage, cored and shredded 
  • 3 carrots, peeled and shredded 
  • Salt as needed 
  • Olive oil to taste 
  • Black pepper to taste 
  • Vinegar or lemon juice to taste 
  • 2 tbsp fresh parsley leaves, chopped


  1. Combine shredded cabbages and carrots in a colander.
  2. Toss with at least 1 tablespoon salt so that leaves exude moisture within 10 to 15 minutes.
  3. Let sit an hour or two, pressing out moisture with your hands. Taste the mixture. If it’s too salty for your liking, rinse and spin dry.
  4. Toss with oil, pepper and either vinegar or lemon juice. Garnish with parsley.
Sounds great! Can't wait to try this one.
My family loves Vietnamese style cabbage salad. It is basically the same but I add a little fish sauce and a teaspoon of sugar to the dressing, a finely sliced onion and instead of parsley some cilentro, basil and/or mint. If your family is OK with peanuts add some roasted peanuts as garnish. It's a great way to use cabbage.

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