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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