Simple Cabbage Salad Recipe

By Roger Doiron
Published on August 19, 2010
article image
PHOTO: ROGER DOIRON
A sprinkle of chopped sorrel leaves add a lemony tang to this cabbage salad recipe.

A drawback to serving cabbage raw is that it can be too crunchy for some people’s tastes. This cabbage salad recipe addresses the problem by instructing cooks to salt the cabbage first, let it sit awhile, and then add the dressing.

Ingredients: 

1/4 head white cabbage, cored and shredded
1/4 small head red cabbage, cored and shredded
3 carrots, peeled and shredded
A few sorrel leaves, chopped (optional; adds a great lemony tang)

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