If you haven’t tried raw red cabbage salad before, now is the time to expand the range of your taste buds’ experience! This crunchy and slightly sweet side is the perfect winter salad and will keep you coming back for more.
Red cabbage is one of my favourite surprise discoveries so far. Sure, I was familiar with the cooked dish that is frequently seen on German lunch tables, serving as a side for a Sunday feast. We’ve also used leftover cooked red cabbage in a layered potato casserole topped with meatballs (I know it sounds weird, but it’s actually pretty good…). But beyond that, I was at a complete loss about how to use up this big head of red cabbage.
It had found its way into our fridge through our weekly vegetable delivery, similar to the American CSA boxes. Given that the variety of vegetables during winter is not that spectacular around here, it just kept on coming. In this article, I will show you a delicious way of using up extra red cabbage as a raw salad – and it’s so good, I have no doubt you might actually go and get it just for the sake of making this salad over and over again.
What is a modern, 21st-century woman’s first step of action if she is unclear about how to use an ingredient? Of course, she asks the omniscient internet for advice. And let me tell you, the advice was good. I came across this recipe for red cabbage salad on Slate.com and I have never looked back.
The original recipe recommends blue cheese as a topping but so far, I haven’t been brave enough to even buy it. Hence, my recommendation is making this recipe without the cheese. But if you would really like to up the protein in this crunchy and delightful salad – and aren’t too crazy about blue cheese either – then feta cheese is a great option.
Red cabbage salad in a jar
You can easily turn this recipe into a salad in a jar: Add a quarter of the dressing ingredients to four 16-oz, wide-mouth mason jars. Now add the raisins and walnuts before filling up the jar with shredded red cabbage. If you like, top with blue cheese or feta. Now you have a quick grab-n-go lunch sitting in your fridge, ready to take to work. Just shake it vigorously for a minute to mix up the ingredients and lunch is served.
This beautiful salad with its vibrant colors keeps really well for quite a few days, even when mixed with the dressing. My husband feels it actually gets better after a few days. Therefore, you might as well mix up a big batch (minus the optional cheese) and then divide it up between your jars. Add the cheese as a separate topping to extend its life in the fridge.
The Simple Balance Tip
If your food processor comes with a blade for thin slices, you save a lot of time by shredding the entire cabbage in one go. Packed into resealable freezer bags, this shredded cabbage will keep for a number of days and is super handy to have around. You can whip up a single portion of this crisp and delightful salad, or just add a handful of the colorful shreds to any other salad you prepare.
There are, however, seasons in life when there’s no energy left for that sort of undertaking. In this case, buy pre-shredded red cabbage and enjoy the fact that someone else made a living by shredding it for you.
Either way, if you are looking for a break from your regular side dishes and good old green salads, go ahead and give this beautiful salad a shot. I promise you won’t regret it.
Are you interested in more articles that aim to help you take some of the pressure off of everyday life and be able to enjoy it more fully? Then go ahead and sign up for my newsletter: