Cabbage Salad

Total Time:
1 hr 40 min
10 min
Inactive Prep:
1 hr 30 min
At least 4 servings


  • 1 small head white cabbage, about 1 pound, cored and shredded
  • 1/2 small head red cabbage, cored and shredded
  • 1/2 pound, cored and shredded
  • 1 or 2 carrots, peeled, trimmed and shredded
  • Salt
  • Extra-virgin olive oil
  • Vinegar or lemon juice
  • Black pepper
  • Chopped fresh parsley leaves, optional


In a colander, combine cabbages and carrots. Toss with at least 1 tablespoon salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture with your hands once or twice.

Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like.

Serves: 4
Calories: 154
Total Fat: 7 grams
Saturated Fat: 1 gram
Protein: 4 grams
Total carbohydrates: 20 grams
Sugar: 10 grams
Fiber: 7 grams
Cholesterol: 0 milligrams
Sodium: 197 milligrams