The humble cabbage has become a downright trendy vegetable, thanks to its versatility and economy. This colorful cabbage salad (a cross between a slaw, a tossed salad, and a chopped salad) goest with most any kind of meal.
Cabbage is suddenly being hailed as the coolest vegetable of the moment. Featuring ingredients you may already have in your fridge and pantry — in addition to cabbage, there are also cherry tomatoes, carrot, olives, vegan cheese shreds, and fresh herbs — this salad goes with most any kind of meal.
Why I love this salad (and hope you will too)
- The simple vinaigrette dressing can be homemade or bottled.
- It can be made in minutes when your meal needs a little something extra.
- It’s made with simple, easy-to-find ingredients.
- It’s a salad I’ve been making ever since it appeared in my first book, Vegetariana!
Recipe is adapted from Vegetariana: A Rich Harvest of Wit, Lore & Recipes by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com
Explore more …
Colorful Cabbage Salad
This colorful cabbage salad (a cross between a slaw, a tossed salad, and a chopped salad) goest with most any kind of meal.
Ingredients
- 4 to 5 cups thinly sliced green cabbage
- 1 cup halved cherry tomatoes
- 1 cup grated carrot or baby carrots quartered lengthwise
- 1/2 cup sliced black olives
- ¾ cup vegan cheddar or mozzarella shreds
- 2 scallions, thinly sliced
- ¼ cup chopped fresh parsley or cilantro
- Salt and freshly ground pepper to taste
- ½ cup bottled or homemade vinaigrette
Instructions
- Combine all the ingredients in a serving bowl.
- Let stand for 15 minutes or so to allow the flavors to blend.
- Pass extra dressing around with the salad if you’d like.
See lots more plant-forward salads & sides.
Leave a Reply