Crunchy Cabbage Salad

Name: Crunchy Cabbage Salad
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons or more white or red wine vinegar; 1/3 cup extra-virgin olive oil; 1/4 teaspoon minced garlic, or more to taste; Salt; black pepper; 2 celery stalks preferably from the heart, chopped; 2 carrots, chopped; 1 small red onion, minced; 3 or 4 radishes, chopped; 1 red or yellow bell pepper, cored, seeded and chopped; 1 small cabbage, cored and shredded

By Mark Bittman

Total Time: 30 minutes
Rating: 4(78)
Notes: Read community notes

Featured in: Chop, Fry, Boil: Eating for One, or 6 Billion

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Ingredients

Yield:6 servings

2tablespoons or more white or red wine vinegar
⅓cup extra-virgin olive oil
¼teaspoon minced garlic, or more to taste
Salt
black pepper
2celery stalks preferably from the heart, chopped
2carrots, chopped
1small red onion, minced
3 or 4radishes, chopped
1red or yellow bell pepper, cored, seeded and chopped
1small cabbage, cored and shredded

Ingredient Substitution Guide

Preparation

Step 1
Combine vinegar, oil, garlic, a large pinch of salt and a smaller one of pepper in a salad bowl. Beat with a fork until combined.
Step 2
Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust seasoning, and serve immediately.

Tip

Use lettuce or other greens instead of cabbage. Add ½ cup chopped nuts. Add ½ cup chopped dried fruit or a cup or so of fresh fruit. Add a couple teaspoons of mustard, chopped fresh herbs, tomato paste, minced fresh chilies, yogurt, soy sauce, one or two anchovies, or some spice (like curry powder or fennel seeds) to the dressing. Add leftover cooked beans, grains, meat or fish. Crumble feta or other cheese into the salad. Use any other cooked or raw vegetables you like: carrots, snow peas, avocado, tomatoes, cucumber, fennel, beets, corn, potatoes, green beans, asparagus or broccoli.

Ratings

4 out of 5

78 user ratings

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meinmunich8 months ago

Sometimes you want a mild tasting crunchy raw vegetables to go with punchy dishes like curry or kare rice. This salad is the perfect answer.

Debbie2 years ago

This salad is healthful and tasty! We used 5 cups shredded cabbage (as a base for lunch for two), 4 tbsp olive oil, seasoned rice wine vinegar (more than called for), 2 large garlic cloves, the onion, an extra large yellow pepper and extra carrots. We also added a diced Hass avocado for added taste and texture. Served it with canned wild salmon from Costco. Making it again today and will try with chickpeas as the protein source.

meinmunich5 years ago

This salad this versatile in ingredients, easy and good for just about any Asian dishes to accompany.

S6 years ago

Try Melissa Clark's Vietnamese style crunchy shredded cabbage with tofu recipe. It's outstanding! Takes similar ingredients as this recipe, and is far more flavorful.

cynthia6 years ago

Mark Bittman can do no wrong, IMO. So simple and so much better than the slaw with ramen noodles.

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