Ana’s Recipes Cabbage Salad

You can eat it as is, or better yet spread it in a sandwich with salami or chicken strips!

“Fresh, delicious, and preservative-free—it’s a must-try coleslaw recipe!”

Goldy Rachel Zaguri

Original Recipe Author

Some people love coleslaw so much that they can eat it on its own. Others hate it. Us? We think it can be pretty tasty as long as it’s prepared well.

But if you gave traditional coleslaw a shot and weren’t a huge fan, you might want to consider the alternative from Ana’s recipes cabbage salad stripped down to the core ingredients.

You can make this simple salad without vinegar, mustard, onion, sour cream, celery, or carrots.

The best part? We’ll share a secret tip for boosting the flavor and letting the cabbage be the star of the show. Off we go!

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Ana’s Recipes Cabbage Salad
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Ana’s Recipes Cabbage Salad

You can eat it as is, or better yet spread it in a sandwich with salami or chicken strips!

5 from 1 vote

Rate

Preparation Time: 50

Course: Salad

Cuisine: Mediterranean

Ingredients

▢ 1 small purple cabbage (or ½ of a big one)
▢ ¾ tsp. salt
▢ 3 heaping tbsp. light mayonnaise (it is possible to use only 2 tbsp., start with 2 and see if you need more)
▢ 3 tbsp. lemon juice
▢ 1 tsp. date syrup or maple syrup (neither sugar nor honey. To make the salad sweeter, put 1 tbsp.)

Instructions

Chop the cabbage down into strips. (Aim for the thinnest strips possible!)
Remove the white core, and put only the purple parts into a large bowl.
Salt the cabbage, mix well, and let it rest for 30 minutes. (Important step!)
Using your hands, squeeze the cabbage and throw any pigmented liquids that come out.
Add the remaining ingredients (mayonnaise, lemon juice, and syrup) to the bowl and mix everything.
Taste the salad to see if it needs additional seasoning or more syrup.
Serve!

Tips

It’s really important that you salt the cabbage strips well before letting them rest. Remember the good-old osmosis phenomenon from science class back in school?
We won’t dig deep into the jargon, but salting draws out some of the raw vegetable’s water content. This simple trick gets rid of the tough texture and leaves the cabbage with a more concentrated flavor!
One more tip: if you liked this recipe but want something more colorful, we’d recommend checking out the cabbage cranberry salad.

DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook