This starter is a simple and usual recipe but I love red cabbage salad!
Raw red cabbage has such a wonderful color that it’s just some happiness in a plate.
More, red cabbage salad is suitable for every one. It’s a healthy starter that you can combine with numerous colored ingredients such as avocado, corn, string bean or onion for instance. Red cabbage salad is also a great barbecues side-dish!
This super slaw is also great if you go on a slimming diet (as me at the moment…)but you have to take great care of the salad dressing:
Season with more lemon than olive oil!
Some chop red cabbage roughly to make this salad but I prefer a very thinly sliced red cabbage, and I use a mandolin instead of food processor to get it. But using a mandolin takes more time and is harder…
If you buy a medium head of red cabbage, you’ll get a big, very big bowl of red cabbage salad but don’t worry:
It keeps well in fridge up to 5 days and it’s so delicious that you won’t toss any!
After 1 day in fridge, the salad dressing works a bit as a marinade:
Red cabbage salad stays crunchy in spite of lemon juice and vinegar but the flavor of the salad dressing totally impregnates red cabbage and it’s heavenly!
- 1 Medium head red cabbage
- 2 Table spoon olive oil
- 2 Table spoon Balsamic vinegar
- 1 Table spoon Dijon mustard
- 1 Lemon
- Salt and pepper