This cabbage salad is one of the varieties of cabbage-based salads that are my number one choice for everyday dinner. It is satisfying yet healthy and light enough for end-of-the-day meal. Should I say tasty? Of course, it's delicious - without great taste it would never be posted here, I promise.
This is a pure vegetarian version of a salad. Although for my folks, meat eaters, I usually add some kind of chopped meat, sliced chicken breast or even canned chicken.
- there would be hundreds of variations of this recipe, depending on what kind of proteins, spices or dressings you would add to the cabbage as main ingredient. The key here is getting the balance in a dressing between vinegar and sugar. It's not that hard, use measures given in a recipe and then adjust to your own taste adding more salt, sugar or vinegar accordingly.
It's sweet-&-sour crunchy juicy workout for your teeth, it's a party of textures and flavors and a long-lasting enjoyable and satisfying after-work TV dinner :)
How to Serve
Serve with croutons or melba toasts as shown here.
For 3 large salads:
about 4 cups shredded cabbage
1 can of black beans, drained and rinsed
1 can of green peas, drained
some chopped fresh parsley or dill
3-5 tbs olive oil
4 tbs vinegar
1 tsp sugar
1/4 tsp salt (or to taste)
black pepper to taste (optional)
- Combine all ingredients together (there is no need to prepare dressing separately!). Let it seat for about 5 minutes. Stir one more time and serve. Enjoy!