Red Cabbage Salad Recipe

Red cabbage: The main ingredient, providing a crunchy texture and vibrant color.

Carrots: Adds sweetness and additional crunch to the salad.

Green onions: Offers a mild onion flavor that complements the other ingredients.

Cilantro: Adds a fresh, herbaceous note to the salad.

Olive oil: Forms the base of the dressing, adding richness and smoothness.

Apple cider vinegar: Provides acidity and a tangy flavor to balance the sweetness.

Honey: Adds a touch of sweetness to the dressing.

Salt: Enhances the flavors of the salad.

Black pepper: Adds a hint of spice and depth to the dressing.

When preparing the red cabbage, make sure to slice it as thinly as possible. This not only helps in achieving a more uniform texture but also allows the dressing to coat each piece more effectively. Using a mandoline slicer can be particularly helpful for this task. Additionally, letting the salad sit for at least 10 minutes before serving is crucial as it allows the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.

• shredded red cabbage - Substitute with shredded green cabbage: Green cabbage has a similar texture and crunch, though it lacks the vibrant color of red cabbage.

• grated carrots - Substitute with grated beets: Beets provide a similar sweetness and crunch, adding a different color and earthy flavor.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous note of cilantro.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve the same tangy flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, though it will also add a darker color to the salad.

• black pepper - Substitute with white pepper: White pepper provides a similar spiciness without the visible black specks.

• To keep your red cabbage salad fresh, store it in an airtight container. This will help maintain its crispness and prevent it from absorbing other odors in the fridge.
• Place the container in the refrigerator. The salad can last up to 3-5 days when stored properly.
• If you want to prepare the salad in advance, consider storing the dressing separately. Mix the olive oil, apple cider vinegar, honey, salt, and black pepper in a small jar and refrigerate. Combine with the cabbage mixture just before serving to keep the vegetables crunchy.
• For freezing, note that red cabbage and carrots can lose their texture when thawed. If you must freeze, do so without the dressing. Place the shredded cabbage and grated carrots in a freezer-safe bag, removing as much air as possible. Freeze for up to 2 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Drain any excess water before adding the fresh green onions, cilantro, and the prepared dressing.
• Always give the salad a good toss before serving to redistribute the flavors and ensure everything is well-coated.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover red cabbage salad to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.
  5. Serve immediately.

• Microwave Method:

  1. Place the leftover red cabbage salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad and check the temperature.
  5. If needed, continue microwaving in 30-second intervals until warmed through.
  6. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover red cabbage salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Check to ensure the salad is heated evenly.
  6. Serve immediately.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the leftover red cabbage salad to the steamer basket.
  4. Cover the pot with a lid and steam for about 5-7 minutes.
  5. Check to ensure the salad is heated through.
  6. Serve immediately.

• Large mixing bowl: To combine the shredded red cabbage, grated carrots, chopped green onions, and chopped cilantro.

• Small bowl: To whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper for the dressing.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To chop the green onions and cilantro.

• Cutting board: To provide a safe surface for chopping the vegetables.

• Grater: To grate the carrots.

• Measuring cups: To measure out the grated carrots and chopped green onions.

• Measuring spoons: To measure the olive oil, apple cider vinegar, honey, salt, and black pepper.

• Tongs or salad tossers: To toss the salad and ensure the dressing coats the vegetables evenly.

• Serving bowl: To present the salad once it has been prepared and allowed to sit.

Pre-shred the cabbage: Buy pre-shredded red cabbage to save time on preparation.

Use a food processor: Quickly grate carrots and chop green onions and cilantro using a food processor.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge.

Batch prep: Double the recipe and store extra salad for quick meals throughout the week.

Use pre-chopped herbs: Purchase pre-chopped cilantro to cut down on prep time.