Crunchy cabbage salad
This crunchy cabbage salad using pointed cabbage is a different version of the Swedish classic, usually made with white cabbage. Pointed 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.
Servings: 8 portions
Equipment
- 1 cheese slicer
Ingredients
- ½ head of pointed cabbage
- 1 zucchini grated
- 50 ml white vinegar
- 2 tbsp oregano
- 2-3 tbsp vegetable oil
- 1 tsp salt
- ½ tsp white pepper
Instructions
- Shred 1/2 head of pointed cabbage using a cheese slicer or cut in thin slices with a sharp knife.
- Shred 1 zucchini on the largest side of your box grater.
- Gently press the zucchini to reduce the liquid, before adding it to a large bowl with the cabbage.
- In a bowl, mix 50 ml white vinegar, 2 tbsp oregano, 2-3 tbsp vegetable oil, 1 tsp salt, 1/2 tsp white pepper.
- Pour the spice mix over the shredded vegetables.
- Use your hands to massage the mix into the vegetables. Until all oil and spice mix is integrated into the vegetables.
- Let sit in the fridge for about thirty minutes.