Cabbage Salad

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Course: Salad

Prep Time: 10

Servings:

Goes with nearly everything.

Ingredients

Salad:

5 cups shredded green cabbage
2 cups shredded red cabbage or more green
1 cup shredded carrot or more cabbage

Dressing:

¼ cup cider vinegar
2 tablespoons oil vegetable or canola, or light olive oil
1 ½ to 2 tablespoons sugar adjust to taste
1 teaspoon Dijon mustard
½ teaspoon salt

Instructions

Shake Dressing ingredients in a jar.
Start with 1 1/2 tablespoons sugar and adjust to taste.
Place Salad ingredients in a large bowl.
Pour over Dressing, toss.
Set aside 20 minutes – mound will reduce by almost half and become juicy!
Serve.

Notes

VARIATIONS for different cuisines

Garlic is always a welcome addition to the dressing, but if you do add it, the dressing is only good for 3 days (on salad or in jar).

Asian – Use rice vinegar instead of cider vinegar, add 2 teaspoon of soy sauce instead of the salt, and 2 teaspoon sesame oil. 1 tsp grated ginger and 1 minced garlic clove would be a bonus. Serve alongside Asian mains.

Indian Style – use 3 tablespoons of oil, heat in small pan over medium heat and sauté 1 finely chopped garlic. When it is starting to turn golden, add 1 teaspoon of cumin seeds. Allow to cool then use in Dressing. Serve alongside Indian main dishes.

Middle Eastern – add a handful of torn mint leaves or coriander/cilantro leaves or a mix of both. Serve alongside Middle Eastern main dishes.

Mexican – use lime in place of the vinegar and extra virgin oil as the oil, and add 1 garlic clove, minced. A handful of coriander/cilantro leaves would be ideal too. Serve alongside Mexican mains.

Mediterranean – Use red wine vinegar instead of cider vinegar, add 1 garlic clove minced, and 2 teaspoons of dried oregano. Serve alongside Mediterranean mains.

Nutrition - See Recipe Post for Nutrition Disclaimer