Italian Cabbage Salad Recipe

Cabbage: Shredded to provide a crunchy base for the salad.

Cherry tomatoes: Halved to add a burst of sweetness and color.

Red onion: Thinly sliced for a sharp, pungent flavor.

Olive oil: Used as the base for the dressing, adding richness and smoothness.

Red wine vinegar: Provides a tangy acidity that balances the flavors.

Oregano: Dried herb that adds an earthy, aromatic note.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and depth.

When preparing the cabbage for this salad, make sure to shred it finely. This ensures that the dressing coats each piece evenly, enhancing the overall flavor. Additionally, allowing the salad to sit for at least 10 minutes before serving is crucial. This resting time lets the olive oil and red wine vinegar penetrate the vegetables, creating a more cohesive and flavorful dish.

• shredded cabbage - Substitute with shredded kale: Kale provides a similar texture and a slightly different but complementary flavor.

• halved cherry tomatoes - Substitute with diced Roma tomatoes: Roma tomatoes are meatier and less juicy, which can help maintain the salad's texture.

• thinly sliced red onion - Substitute with thinly sliced shallots: Shallots offer a milder and slightly sweeter flavor compared to red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and a slightly fruity undertone.

• dried oregano - Substitute with dried basil: Dried basil offers a different but equally aromatic herbaceous note.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle complexity to the salad.

• To store the Italian cabbage salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The salad should stay fresh for up to 3 days. The cabbage will remain crisp, and the flavors will continue to meld, enhancing the taste.

• If you want to prepare the salad in advance, keep the dressing separate from the vegetables. Store the shredded cabbage, cherry tomatoes, and red onion in one container, and the olive oil and red wine vinegar mixture in another. Combine them just before serving to ensure the salad remains crunchy.

• Freezing the Italian cabbage salad is not recommended. The cabbage and tomatoes will lose their texture and become soggy when thawed. If you must freeze it, do so without the dressing and be prepared for a change in texture.

• For a quick refresh, if the salad has been sitting for a couple of days, add a splash of olive oil and a dash of red wine vinegar before serving. This will revive the flavors and give it a fresh taste.

• When ready to serve, give the salad a good toss to redistribute the dressing and ensure every bite is flavorful.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Add the leftover Italian cabbage salad to the skillet.
  4. Stir occasionally, allowing the salad to warm through for about 5-7 minutes.
  5. Remove from heat and serve immediately.

• Microwave Method:

  1. Place the leftover Italian cabbage salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Italian cabbage salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent the salad from drying out.
  4. Bake for about 10-15 minutes, or until the salad is warmed through.
  5. Remove from the oven, let it cool slightly, and serve.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the leftover Italian cabbage salad to the steamer basket.
  4. Cover and steam for about 5 minutes, or until the salad is heated through.
  5. Carefully remove the steamer basket and serve the salad warm.

• Large mixing bowl: A spacious bowl to combine the shredded cabbage, cherry tomatoes, and red onion.

• Small bowl: Used for whisking together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Whisk: Essential for blending the dressing ingredients smoothly.

• Chef's knife: Ideal for shredding the cabbage and slicing the red onion thinly.

• Cutting board: Provides a stable surface for chopping and slicing the vegetables.

• Measuring cups: Necessary for accurately measuring the olive oil, red wine vinegar, and other ingredients.

• Measuring spoons: Used to measure the dried oregano, salt, and black pepper precisely.

• Salad tongs: Useful for tossing the salad and ensuring the dressing is evenly distributed.

• Serving bowl: A presentable bowl to serve the finished Italian cabbage salad.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on preparation.

Use a mandoline: Slice the red onion quickly and uniformly with a mandoline slicer.

Make the dressing ahead: Prepare the dressing in advance and store it in the fridge for up to a week.

Cherry tomatoes hack: Use a serrated knife to slice multiple cherry tomatoes at once by placing them between two lids.

Batch prep: Double the recipe and store extra salad in the fridge for quick meals throughout the week.