Make Ahead

Red Cabbage Salad

January 15, 2010
0 Ratings
  • Serves 8-10 as side dish
Author Notes

This salad is so easy to make and so lightly delicious – fresh purple cabbage tossed with a good olive oil, some sea salt, apple cider vinegar and a little lemon. Make it an hour ahead or let it sit in the fridge overnight. The great thing about this salad is the longer it sits the better it gets! —coffeefoodwrite

What You'll Need
  • 1/2 head purple cabbage
  • 1/4 cup lemon juice (from about 1 med. lemon)
  • 1/4 cup +2Tbs. extra virgin olive oil
  • 1/8 cup +1tsp. apple cider vinegar (can substitute white wine vinegar but apple cider has the best balance of acidity)
  • sea salt (to taste)
  • fresh ground pepper (to taste)
  1. Core and thinly slice the cabbage into julienned strips.
  2. Combine all ingredients together in large bowl and toss well.
  3. Refrigerate at least one hour and up to 24 hours in advance of serving. Can keep in refrigerator for 5 days.

See what other Food52ers are saying.

  • James Owens
    James Owens
  • agamom
  • AntoniaJames
  • coffeefoodwrite

6 Reviews

James O. January 10, 2014
absolutely delicious and simple.
coffeefoodwrite January 10, 2014
glad that you liked it!
agamom November 3, 2010
Just 2 minutes to make for a quick lunch with the help of my mandoline (we had leftover Roasted Butternut Squash & Apple Soup made from ChezSusanne's recipe). My husband loved the salad & declared it his very favorite even though we ate it before it even had been a full hour in the fridge. Delicious, simple and fast!
coffeefoodwrite November 3, 2010
So happy you liked this, agamom! (love your photo by the way...=))
AntoniaJames February 7, 2010
Mmmmm, looks so delicious!! Love it. ;o)
coffeefoodwrite February 8, 2010
Thanks for the comment, AJ!