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Fast and tasty
Delicious purple cabbage salad

Delicious Red Cabbage Salad

Original, zesty, healthy, and mayo-free! This delicious red cabbage salad is a dish that adds wonderful variety to your usual menu. The red cabbage makes the salad bright, colorful, and very good for you. It's simple and quick to make.

Sineglazaya

Recipe author

Composition / ingredients

Servings:

Red cabbage

190

White cabbage

190

Korean-style carrots

220

Green peas

240

Ham

190

Vegetable oil

Fresh herbs

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 37 % 7 g

Carbohydrates 42 % 8 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a delicious red cabbage salad? Gather the ingredients. Drain the peas and carrots in a sieve to remove excess moisture. Instead of ham, you can use any sausage (boiled or smoked) or meat (boiled, smoked, or baked). Wash the herbs well and dry them.
Step 2:

Do the prep. Shred both kinds of cabbage very thinly. You can use a regular knife, a special shredding knife, or a grater. Right on the board, salt the cabbage lightly and scrunch it with your hands — especially the red, since its leaves are tougher than white cabbage. Cut the ham into strips and finely chop the herbs. Cut the Korean-style carrots into smaller pieces as well.
Step 3:

Lightly fry the ham in a little vegetable oil. You can skip this step, but it tastes better this way.
Step 4:

Put all the ingredients in a deep salad bowl.
Step 5:

Season the salad with salt and pepper to taste, dress it with oil, and toss. Any vegetable oil will do; it's better if it's fragrant and unrefined. I used olive oil, but plain sunflower works too.
Step 6:

Serve the salad right away — once dressed, it doesn't keep long, as the vegetables and herbs release a lot of juice. If you're making it ahead, don't toss it; dress it just before serving. Enjoy!

Red cabbage isn't as popular with shoppers as its green cousin, most likely due to a lack of familiarity with the vegetable. Yet by spring it retains an enormous amount of vitamins and contains many times more carotene and vitamin C than ordinary cabbage.
You get the most out of red cabbage by eating it fresh. Be sure to add it to your diet for variety and balanced nutrition.
The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's preference for saltiness, sweetness, bitterness, spiciness, tanginess, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for example).