A fresh take on Swedish pizza salad

One of the things I miss the most from Sweden, where I lived for most of my life is the pizza salad you get with any pizza from a pizzeria. This simple pickled cabbaged salad offers a crisp, tangy contrast to a rich and cheesy pizza. However, I love to eat it just in general, as a side dish to other rich food, or on its own with a slice of hard bread sandwich as a quick and easy lunch.

This crunchy cabbage salad using pointed cabbage is a different version of the Swedish classic, usually made with white cabbage. Pointed cabbage, or sometimes Irish cabbage, is a more tender member of the cabbage family. The green leaves of the pointed cabbage together with the green of zucchini makes the salad look a little fresher for the summer months.

The pickled salad pairs naturally with homemade pizza, but it is equally at home alongside grilled meats, sandwiches or roasted vegetables.

The magic of the pointed cabbage salad lies in its balance. The gentle sweetness of the cabbage is complemented by a bright, vinegary dressing that develops even more as it rests. Its make-ahead nature also makes it ideal for meal prep, as the flavour continues to improve over the course of a day or two.

How to make crunchy cabbage salad

To make this salad, a cheese slicer is your friend. With a traditional cheese slicer you can cut thin strips of the cabbage. If you do not have a cheese slicer, you can use a mandoline slicer. In case you do not have either of those, use a sharp knife to get really thin slices of the cabbage.

For the zucchini, use the large side of your box grater. Then gently squeeze the grated zucchini to remove excess water before mixing it with the cabbage.

Mix all the spices, with the vinegar and oil in a bowl and pour the mixture over your sliced pointed cabbage and shredded zucchini.

Use your hands to massage the vinegar mix into the vegetables until everything is thoroughly covered. Keep massaging until the vegetables start releasing some of its water.

Leave the bowl in the fridge for about thirty minutes before serving.

For the salad to keep longer, leave in the fridge in an airtight container for up to two weeks.

The cabbage and zucchini will keep releasing its water as it sits for longer, but use a pair of forks as utensils and you will get just enough of the pickling juice to still enjoy your salad. It will be crispiest on the day you make the salad, but it is still good several days later.

For more detailed instructions and full measurements, see the recipe card below.

Substitutes

All sorts of cabbage are perfect to pickle. Thinly slice the cabbage, or use a cheese slicer as explained above. Use the same ratios of oil and vinegar, and make sure to massage the solution in to the cabbage for the best result.

If using red cabbage, I recommend using kitchen gloves as the red cabbage will release some of its colour when you massage it.

Freezable

This recipe does not freeze very well, as the water content of the cabbage and zucchini is simply too high and when it defrost it will not keep its crispness. However, as the vegetables are pickled, the salad does last in an airtight container in the fridge for one to two weeks.

Big Batch Cooking Tips

One of the advantages of this salad is that it taste even better after resting for a few hours, or even a few days in the fridge, which makes this a perfect make-ahead option for larger gatherings as it can be made in larger quantities and rest in the fridge.

Other recipes for you to enjoy

To pair this salad with a classic pizza, you need an easy pizza dough and then choose between a marinara sauce base or a white sauce base. Or why not try this pizza salad with a my shareable pull apart pizza.

For the classic white cabbage pizza salad I of course have this as well. As well as other pickled vegetables.

Crunchy cabbage salad is perfect if you are looking for a bright and crunchy side dish as a perfect contrast to richer flavours. This salad delivers freshness and flavour in every bite.

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