About the Recipe
This is one of the easiest salads to make, and I can’t tell you how often people ask me for the recipe. With just 5-10 minutes of prep, you’ll have a crisp, tangy red cabbage salad that’s full of flavor and nutrients. It’s a perfect staple for Shabbat — or any meal.
Ingredients
Ingredients:
1 small to medium red cabbage, shredded
1 tbsp kosher salt
⅓ cup white distilled vinegar
¼ cup olive oil, avocado oil, or oil of your choice
1 tbsp sugar (adjust to taste)
Preparation
Directions:
Remove any damaged outer leaves from the cabbage and rinse well.
Cut the cabbage in half and carefully remove the core.
Slice the cabbage evenly—aim for medium thickness, not too fine or too chunky.
Place the cabbage in a large bowl.
Sprinkle with kosher salt and gently knead it with your hands until it reaches your preferred texture.
For extra crunch, skip the kneading.
For a softer, sauerkraut-like texture, knead a bit more.
Add vinegar, oil, and sugar. Toss until everything is well coated.
Serve right away, or refrigerate to let the flavors deepen.
Gold Salad Serving Bowls: https://amzn.to/47iIvo0