Cabbage Salad

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Yield: At least 4 servings
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1 small head white cabbage, about 1 pound, cored and shredded

1/2 small head red cabbage, cored and shredded

1/2 pound, cored and shredded

1 or 2 carrots, peeled, trimmed and shredded


Extra-virgin olive oil

Vinegar or lemon juice

Black pepper

Chopped fresh parsley leaves, optional


  1. In a colander, combine cabbages and carrots. Toss with at least 1 tablespoon salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture with your hands once or twice. Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like. Serves: 4 Calories: 154 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 20 grams Sugar: 10 grams Fiber: 7 grams Cholesterol: 0 milligrams Sodium: 197 milligrams