Description
A refreshing cabbage salad with a tangy dressing.
Ingredients
Scale
- 1/2 head (350g) green cabbage, thinly sliced
- 1/4 cup (60ml) vegetable oil
- 3 tablespoons (45ml) white vinegar
- 1 tablespoon (15ml) water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Place the thinly sliced green cabbage in a large bowl, spreading it out evenly.
- In a small jar with a tight-fitting lid (or a separate bowl), combine the vegetable oil, white vinegar, water, salt, black pepper, and dried oregano.
- Shake the jar vigorously or whisk the mixture until the dressing is well combined and emulsified.
- Pour the prepared dressing evenly over the cabbage.
- Using clean hands or a sturdy spoon, massage the dressing into the cabbage for at least 2 minutes to soften it and help it absorb the flavors.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
- For the best flavor, let the salad chill for a few hours or overnight to allow the flavors to meld beautifully.
Notes
- Chilling the salad enhances the flavors.
- Feel free to add other vegetables like carrots or bell peppers for added color and crunch.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg