Red Cabbage Salad
Crisp red cabbage and fresh herbs are tossed in a tangy two-vinegar dressing.
Ingredients
- 1/4 cup red wine vinegar 60 ml
- 1/4 cup apple cider vinegar 60 ml
- 1/2 tsp onion powder
- 1/2 tsp salt plus more to taste
- 1/2 cup extra-virgin olive oil 120 ml
- 1/2 medium head red cabbage cored and thinly sliced, about 1 lb or 450g
- 1 tbsp minced fresh chives
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh flat-leaf parsley
Instructions
- In the bottom of a large salad bowl, add the red wine vinegar, apple cider vinegar, onion powder, and salt.
- Whisk the vinegar mixture together until the salt dissolves.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is combined.
- Add the thinly sliced red cabbage to the bowl with the dressing.
- Add the minced chives, dill, and parsley.
- Toss everything together until the cabbage is evenly coated with the dressing and herbs.
- Let the salad sit at room temperature for at least 20 minutes. This allows the cabbage to soften slightly and absorb the flavors.
- Taste the salad before serving and add more salt if needed. Serve chilled or at room temperature.
Notes
Slicing the cabbage very thinly is key to a good texture. A mandoline slicer is helpful, but you can also use a sharp chef's knife.
Don't skip the 20-minute rest time. It makes the cabbage more tender and flavorful.
You can make this salad a few hours ahead. Keep it covered in the refrigerator. Toss it again before serving.