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Israeli Cabbage Salad
This Israeli Cabbage Salad is made with simple ingredients and pairs perfectly with all of your favorite Middle Eastern dishes!
👥 8 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●grater
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare the cabbage. Shred the cabbage either with a mandoline, a box grater, or by finely slicing it with a sharp knife (we recommend the knife or mandoline method).
2
Salt the cabbage. Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine and allow it to sit for ⏱️ 10 minutes while you prepare the dressing. Note: If desired, you can drain off any liquid accumulated from salting the cabbage, but we like to leave it in for flavor.
salt1 teaspoon
3
Make the dressing. Add the mayonnaise, lemon juice (or white wine vinegar), dijon mustard, sugar, and black pepper to a small bowl. Whisk well until smooth and well combined.
lemon (juiced (about 2 tablespoons) (or white wine vinegar**))1Dijon mustard2 teaspoons
4
Add the dressing. Once the cabbage has rested for about ⏱️ 10 minutes, drizzle in the dressing and toss well to combine.
5
Chill or serve. The salad is ready to serve immediately, but tastes much better if it's allowed to chill for an hour or so first. So if you have the time, wrap it tightly and chill in the refrigerator. Stir well just before serving to re-distribute the dressing evenly throughout.
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