Description
This marinated cabbage salad is quick, fresh, and full of bold, zesty flavor. A no-mayo side dish with olive oil, vinegar, and herbs—perfect for meal prep or weeknight dinners.
Ingredients
½ head green cabbage, finely shredded (6–8 cups)
1 teaspoon salt
3 tablespoons olive oil
¼ cup white vinegar
2–3 tablespoons sugar (optional)
1 tablespoon dried oregano
1 teaspoon dried basil (optional)
¾ teaspoon black pepper
2 pinches crushed red pepper flakes (optional)
Instructions
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Prep cabbage: Finely shred or thinly slice cabbage.
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Salt it: Sprinkle salt over cabbage and massage gently. Let sit for 5–10 minutes.
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Make dressing: In a small bowl, whisk olive oil, vinegar, sugar, oregano, basil, black pepper, and red pepper flakes.
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Combine: Pour dressing over cabbage and toss to coat.
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Marinate: Cover and refrigerate for at least 1 hour (up to 24 hours).
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Serve: Toss before serving. Adjust salt, pepper, or vinegar if needed.
Notes
- Can be made a day ahead for best flavor.
- Optional: Add shredded carrots or red cabbage for more color.
- Skip sugar or replace with honey/maple for natural sweetness.
- Prep Time: 10 minutes
- marinating time: 1 hour (recommended)
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-cook, Marinated
- Cuisine: American, Mediterranean
