Raw Cabbage Salad Base

Name: Raw Cabbage Salad Base
Prep time: 30 min
Total time: 30 min
Cuisine: European, German
Ingredients: ½ head cabbage; 2 tsp apple cider vinegar; 1 tbsp olive oil; Salt

5 steps

Prep:30min

It is the most underrated vegetable. I’m calling it. Cabbage got a little cooler when sauerkraut became so popular but honestly I don’t know why more people don’t use cabbage. To start with it is so cheap and I’m not kidding, one small cabbage can make enough slaw to feed a party of 10, probably even 20. It’s great for entertaining but also it’s an amazing inclusion to your weekly menu to break up the standard vegetables that everyone eats. But it must be prepared correctly, otherwise it’s rubbery and not pleasant. Once you follow the steps I am about to show you, you can store it in containers in the fridge for up to four days (where it’s equally as delicious and fresh on the fourth day as the first day) so it’s ready to make delicious meals in a flash.

Updated at: Tue, 15 Aug 2023 21:00:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories54.4 kcal (3%)

Total Fat3.7 g (5%)

Carbs5.2 g (2%)

Sugars2.9 g (3%)

Protein1.1 g (2%)

Sodium210.1 mg (11%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 headcabbage

2 tspapple cider vinegar

1 Tbspolive oil

salt

Instructions

Step 1

Shred with a knife as finely as possible without cutting off our fingers. A good knife is paramount here.

Step 2

Place shredded cabbage in a large bowl with a generous pinch of salt (Use fine Himalayan salt for the best results - this allows the salt to disperse more when compared to a chunky rock salt or flakey sea salt). Use about 1 teaspoon of fine salt for the amount of cabbage.

Step 3

Toss with your hands or tongs ensuring it’s all mixed and leave to sit for 10-20 minutes. When you come back you’ll notice the cabbage is more liquidy and there may even be some water in the bottom of the bowl. This is a good thing, and it comes about because the salt draws out the moisture in the cells, making the cabbage soften.

Step 4

Now, using your hands, massage the cabbage and squeeze it between your fingers until it’s broken down even further. Don’t be afraid to get a little rough.

Step 5

Add a splash of apple cider vinegar to the bowl along with 1 tablespoon of olive oil. Continue to mix and toss together with your hands. The cabbage will now be glossy and soft, voila! Store in containers in the fridge for up to four days.

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