Cooked and Loved Cabbage Salad (Print Version)

Tender warm cabbage with crisp vegetables in tangy herbaceous dressing

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# How-To Steps:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is just tender but still vibrant.
02 - Remove the cabbage from the heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Expert Hints:

01 -
  • Cabbage transforms into something tender and almost buttery when sautéed, nothing like the raw versions you might be skeptical about.
  • The tangy dressing cuts through the richness with just enough personality to make people ask for the recipe.
  • Ready in under 30 minutes, and it tastes just as good the next day if you're planning ahead.
02 -
  • Don't skip the sautéing step thinking you'll save time—that heat transforms cabbage from raw and tough into something silky that actually wants to hold the dressing.
  • The dressing must be whisked properly until it emulsifies; otherwise it separates by the time you serve, and the whole experience changes.
03 -
  • Buy pre-shredded cabbage in a pinch, but slice it fresh yourself when you have ten minutes—the texture is noticeably better and the flavor hasn't faded.
  • Taste the dressing before it goes on the salad; if it needs more punch, add vinegar or mustard drop by drop rather than guessing and overshooting.
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