Shredded Cabbage Salad (Pizza Salad) < Salad

Shredded Cabbage Salad (Pizza Salad)
Wed Nov 26, 2008 5:59 pm	<< >>
	Comments: 3 Views: 4154

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Measurements

General Info

Servings: 10
Total Cost: $1.88
Cost Per Serving: $0.19
Total Calories: 1,185
Calories/Serving: 118

Ingredient	Volume	Mass	Cost	Calorie
Cabbage, Shredded (1 head)	*	1.00 Pound	$0.70	110
Carrots	*	0.50 Pound	$0.25	92
Vegetable Oil	7 Tablespoons	98.00 Grams	$0.22	840
Vinegar, White Wine	3 Tablespoons	45.00 Grams	$0.32	0
Vinegar, Red Wine	1 Tablespoon	15.00 Grams	$0.09	2
Garlic	3 Teaspoons	8.50 Grams	$0.04	13
Mustard, Dijon	1 Tablespoon	15.00 Grams	$0.14	15
Sugar, White Granulated	2 Tablespoons	25.00 Grams	$0.03	97
Salt, Table	1 Tablespoon	18.00 Grams	$0.03	0
Black Pepper, Ground	1 Tablespoon	6.40 Grams	$0.06	16

In Sweden, almost any pizzeria you come across will serve a simple cabbage salad to go along with cabbage_salad your pizza. The cabbage salad basically consists of shredded cabbage, and a vinaigrette with white wine vinegar, oil, salt, sugar and lots of black pepper. It has a strong vinegar taste, is quite oily and is quite good in its simplicity, perfect to make at home.

Cabbage is cheap, crunchy and stays for a few days in the fridge, so we like to make a big batch just to have around. Believe it or not, it goes very well on the side with some pizza! Sometimes we add a few carrots for color and taste, as well as some garlic and mustard - however if you’re a traditionalist you might want to take a pass on those ingredients…

Ingredients:

1 small head of cabbage, shredded
4 carrots, peeled and grated

Vinaigrette (approximate measurements):

7 tablespoons vegetable oil (not olive oil)
3 tablespoons white wine vinegar
1 tablespoon red wine vinegar
3 garlic cloves, pressed
1 tablespoon Dijon mustard
2 tablespoons sugar
1 tablespoon salt
1 tablespoon black pepper

Method:

Whisk together the vinaigrette. Mix well with the cabbage and carrots. Done!

Store in an air-tight container.

Comments

Wed Nov 26, 2008 5:56 pm
Name: Kim | Comment: Aah! The recipe is wrong! 3 Tablespoons of black pepper is entirely too much. I would suggest starting with 1 tablespoon and going from there. My mouth is on fire!
Wed Nov 26, 2008 5:59 pm

culinaryreview

sorry, the amount was corrected.
Thu Jan 08, 2009 4:52 pm
Name: Kim | Comment: Thanks, but I'm still having trouble. I made this recipe again with all the correct amounts, and it was way too salty. Are you sure that the salt and pepper aren't supposed to be teaspoons instead of tablespoons? Maybe it's just my taste.