Red Cabbage Salad
3 – 4
I simply love the simplicity of this salad!
One thing you need to know about me: I’m into simplicity and ease of doing things, even or maybe especially when it comes to cooking.
I find red cabbage to be not only simple to make, but also very tasty and satiating.
I have red cabbage in my fridge most of the time. I buy the smallest I can find and usually make about 3 salads of 3-4 servings out of it. That’s because my husband is not a fan of red cabbage in general, so it’s mostly me and my daughter eating it.
Sometimes I make a bigger portion and let it sit and the fridge in an air tide container until it ferments.
To make this salad you need the following ingredients:
- 1/3 small red cabbage
- 1/4 cup apple cider vinegar or any type of vinegar to your liking
- 1 tablespoon extra virgin olive oil
- salt to taste
HOW TO DO IT:
First, you wash the cabbage and peel off any damaged leaves.
I like to cut my 1/3 cabbage into 3 smaller parts before chopping it, as I don’t like shreds too long. You chop, or if you have a shredder or a food processor you shred the cabbage to the thickness of your liking. I like mine medium shred.
Place it into the bowl, add salt and rub it well. I like to do it bare hands, even if I get all red; I simply enjoy it too much 🙂 Rubbing it with salt has the benefit of breaking the fiber and making it softer.
You add the apple cider vinegar and turn it in the bowl, then you add the extra virgin olive oil and you’re done!
As simple as that!
You can serve it accompanying most roasted meats (my favorite is roasted chicken) or with some roasted sweet potatoes.
Let me know in the comments below if you liked it!