This simple healthy slaw is always on rotation in my household. It’s proof that sometimes the most humble ingredients make for the best recipes. This is how cabbage salad is made in Bulgaria, and it pairs perfectly with ribs, grilled meat, cevapi (similar to kebabs), burgers, or used as a topping on sandwiches. It’s light, crunchy, and healthy as well. If you love simple cabbage slaw or salads, this is the recipe to try!
In this recipe, I’ll walk you through my technique for creating restaurant-style finely shredded cabbage and carrots both by hand and with a food processor. If you don’t have the time or patience, you can always purchase a bag of shredded cabbage or a package of coleslaw mix from the grocery store. If you opt for the mix, just omit the dressing that’s included and use the 4 basic ingredients called for in my coleslaw dressing.
This recipe doubles easily, so it’s excellent for serving a crowd or bringing to a party. Even better, the cabbage softens and tenderizes the longer it sits with the dressing on it, meaning its perfect to make and store a day or two in advance.
Cabbage Salad (slaw)
- ¼ head of green cabbage
- 2 carrots
- salt, to taste
- handful of finely chopped fresh parsley
- 2 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- Note: everything in this recipe is to taste. You can always add a little at a time, taste, and adjust accordingly. You can make a much bigger salad as it will keep in the fridge for a few days, so feel free to double the recipe if needed.
- Place the quartered cabbage wedge on one of its sides and slice it thinly with a sharp knife. If you want to skip this step and make life easy, you can also put the cabbage wedge through a food processor with the slicer attachment or use a mandolin to slice it. Please be careful when using a knife or mandolin.
- Use a julienne peeler or a standard vegetable peeler to julienne or peel the carrots. (A julienne peeler will slice veggies into thin strips.) You can also grate the carrots on the large holes of a cheese grater or in the food processor, using the same attachment as with the cabbage.
- Transfer the cabbage and carrots to a bowl. Add a pinch of salt and gently massage the slaw mixture with your hands. The salt will pull out the moisture from the cabbage and make it easier to eat.
- Add the finely chopped parsley, olive oil, and white balsamic vinegar. Give it a toss and enjoy!