This Mediterranean cabbage salad recipe, if you try it, will become one of your favourite salads and will not be missing from the table when cooking meat dishes. Whether you cook an easy pan-fried steak or an oven-baked pork steak or make a creamy homemade chicken stew with sour cream, this cabbage salad is ideal to eat with.

Besides the fact that cabbage is healthy and is a rich source of fibre, it is also one of the cheapest ingredients we use in our recipes. Whether we are talking about fresh cabbage or sauerkraut, this was and will remain one of the basic ingredients of our cuisine in Transylvania.

I suggest we go directly to the ingredients that I will use in this recipe because I thought not to make a simple cabbage salad but to modify it a little to bring it to a higher level.

Ingredients

The amount of salad they make is enough for six people, but even if we don’t eat it all, we can put the remaining amount in the fridge where it can be kept for up to three days and the next day it is even more delicious.

Because I had a large head of cabbage, I will use only half, that is about 800 g of fresh cabbage. I will use two more carrots, two red apples, one cucumber and 100 g of red radishes.

Mediterranean Cabbage Salad Recipe-Ingredients

And for an extra spring flavour, I thought I’d add a bunch of spring onions.

How to Make the Mediterranean Cabbage Salad Recipe?

I will start by grating and cutting all the ingredients in a larger mixing bowl so that I can mix more easily. I start with the red radishes and the carrots that I will grate on the large grater.

Mediterranean Cabbage Salad Recipe-Grated Radish and Carrots in the Bowl

Continue with the cucumber, which I peeled, but if you want you can leave it like this, after which I also grate it on the large grater. Also, I did not remove the core of the cucumber because I will remove the excess liquid from the salad anyway.

Mediterranean Cabbage Salad Recipe-Grated Cucumber on the Radish and Carrots in the Bowl

I add the apples that I also put on the large grater without peeling them and the spring onion cut into 2-2.5 cm (1 inch) pieces.

Mediterranean Cabbage Salad Recipe-Grated Apples and Cut Spring Onion in the Bowl

I left the cabbage at the end, which after cutting it in two I will slice it thinly with a knife. Whoever wants, can just as well grind or slice in a food processor.

Mediterranean Cabbage Salad Recipe-Shredded Cabbage

I add sliced cabbage over the other ingredients, season with two tablespoons of sea salt and mix the ingredients well so that the salt reaches everywhere.

Mediterranean Cabbage Salad Recipe-Mixed and Salted Shredded and Grated Ingredients in the Bowl

Let the ingredients sit for about 5-10 minutes, during which time the salt will soften them a little and will extract the water from them. After that, with my hand, I will take a quantity of salad that I will squeeze and put it in another bowl.

Mediterranean Cabbage Salad Recipe-Squeezing the Salad Ingredients
Mediterranean Cabbage Salad Recipe-Squeezed Salad in the Bowl

Thus the salad will contain much less liquid and will be easier to season. Otherwise, after a day of sitting, the salad will be very moist and will look unpleasant.

Mediterranean Cabbage Salad Recipe-Remaining Liquid After Squeezing the Salad Ingredients

Now I can season, I will add a tablespoon and a half of chopped dill, three tablespoons of white wine vinegar, a teaspoon of freshly ground pepper, half teaspoon of sugar and about two and a half tablespoons of extra virgin olive oil.

Mediterranean Cabbage Salad Recipe-Seasoned Salad Ready to Serve

Mix again with a wooden spoon, taste if you want to season with something, according to your tastes, and ready, this was my Mediterranean cabbage salad recipe, ready to be served.

Serving

Put the salad in a serving bowl and place it in the middle of the table, from where each will be served on a plate with steaks. Cover the remaining amount with cling film and it can be stored in the refrigerator for up to three days.

Mediterranean Cabbage Salad Recipe-Served in Bowl

The Mediterranean Cabbage Salad Recipe it is not the only cabbage recipe on our blog but you can also find others such as:

Mediterranean Cabbage Salad Recipe-Served in Bowl

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Mediterranean Cabbage Salad Recipe-Served in Bowl

Mediterranean Cabbage Salad Recipe

Course: Salad
Cuisine: International, Mediterranean
Diet: Vegan, Vegetarian
Keyword: cabbage salad, cabbage salad recipe, Mediterranean cabbage salad, Mediterranean cabbage salad recipe
Prep Time: 20 minutes
Resting time: 10 minutes
Total Time: 30 minutes
Servings: 6 portions
Calories: 106kcal
Author: Timea
This Mediterranean cabbage salad recipe with cucumber, carrots, radish and apples will become one of your favourite salads and will not be missing from the table when cooking meat dishes.
Print Recipe

Equipment

  • mixing bowl
  • large grater
  • knife

Ingredients

  • 28 oz green cabbage 800 g
  • 2 pieces carrots
  • 2 pieces apples red
  • 1 piece cucumber
  • 1 bunch spring onion
  • 3.5 oz red radish 100 g
  • 2 tbsp sea salt kosher
  • 3 tbsp grape vinegar white
  • 1.5 tbsp dill chopped
  • 1/2 tbsp sugar
  • 1 tsp ground pepper freshly ground
  • 2.5 tbsp olive oil extra virgin

Instructions

  • Start with the red radishes and the carrots that you will grate on the large grater. Continue with the cucumber, which I peeled, but if you want you can leave it like this, after which I also grate it on the large grater. Add the apples that I also put on the large grater without peeling them and the spring onion cut into 2-2.5 cm (1 inch) pieces.
  • I left the cabbage at the end, which after cutting it in two I will slice it thinly with a knife. Add sliced cabbage over the other ingredients, season with sea salt and mix the ingredients well so that the salt reaches everywhere. Let the ingredients sit for about 5-10 minutes, during which time the salt will soften them a little and will extract the water from them.
  • Take a quantity of salad that I will squeeze and put in another bowl. Season with chopped dill, white wine vinegar, freshly ground pepper, sugar and about two and a half tablespoons of extra virgin olive oil. Mix again with a wooden spoon, taste if you want to season with something, according to your tastes, and ready
  • Put the salad in a serving bowl and place it in the middle of the table, from where each will be served on a plate with steaks.

Notes

Cover the remaining amount with cling film and it can be stored in the refrigerator for up to three days.

Nutrition

Calories: 106kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 2421mg | Potassium: 355mg | Fiber: 4g | Sugar: 7g | Vitamin A: 271IU | Vitamin C: 55mg | Calcium: 76mg | Iron: 1mg