This Red Cabbage Salad is downright addictive and so easy to make. It comes together in under 20 minutes and is a healthy, vegan recipe that is perfect to make ahead and share with friends!
1headred cabbage, cored, quartered and thinly sliced
1largered onion, very thinly sliced
2teaspoonsItalian seasoningstart with less and taste it as you go
1Tablespoonskosher salt, start with less and taste it as you go
½teaspoonBlack pepper, to taste
½cup extra virgin olive oilstart with less and taste it as you go
¼ cupred or white wine vinegarstart with less and taste it as you go
Instructions
Cut the head of red cabbage in half and remove the core. Cut each half in half again to make quarters. Thinly slice each quarter width-wise (they should be around ¼ inch thick at most).
Peel and slice the red onions as thin as possible (almost "shave" it with your knife).
Place the sliced cabbage and onions into a large bowl.
Sprinkle on Italian seasoning, salt and pepper. Drizzle with oil and vinegar.
Toss well until well combine and taste it. Add additional dressing or seasonings if needed until it tastes fantastic. Refrigerate until ready to serve.
Video
Notes
Slice it thin, but not too thin. The idea is that you want to slice it just thin enough that it holds up and maintains its crunch long after you dress it.
This is great to feed a crowd. This recipe makes a lot! Feel free to halve it if you don't want such a large amount!
When dressing this salad, taste it as you go. When it comes time to dress this cabbage salad, think of the amounts that I listed as a benchmark. As with pretty much everything you cook, taste it for flavor and add more of whatever you think it needs.
Refrigerate before serving. If you have the time, let it sit a bit in the fridge as it’s even better cold and allows the flavors to meld together nicely.
Prep ahead: you can slice the cabbage and onion a day ahead.
Storage and leftovers: this will last up to 7 days covered in the fridge.