White Cabbage Salad with Vinegar Oil Dressing

Introduction

You slice the cabbage very thin, toss it with a simple dressing of rapeseed oil and white vinegar, and let it sit overnight so the leaves soften slightly without losing their crunch. The result is a sharp, clean cabbage salad that works as a make-ahead side for grilled meat, roasted potatoes, or a packed lunch.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 8

Ingredients

• ½ head (500 grams) white cabbage
• 100 ml rapeseed oil
• 2 tablespoons white vinegar
• 1 pinch of salt
• 1 pinch of coarsely-ground pepper

Instructions

1. Slice the cabbage finely (about 1-2 mm thick).
2. Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing.
3. Put the salad in the fridge overnight.

Variations

• Replace the white vinegar with apple cider vinegar if you want a slightly softer acidity and a less sharp finish.
• Swap the rapeseed oil for sunflower oil for a more neutral dressing, or use light olive oil for a fuller flavor.
• Add a small grated carrot to the sliced cabbage if you want a touch of sweetness and a little more color.
• Mix in a spoonful of caraway seeds with the dressing for a more traditional cabbage-salad flavor and extra aroma.
• Use half white cabbage and half red cabbage in place of the full amount of white cabbage if you want a firmer texture and a deeper color.

Tips for Success

• Keep the cabbage slices close to the stated 1–2 mm thickness so the dressing can coat evenly and the salad softens properly overnight.
• Toss the cabbage thoroughly with the oil and vinegar dressing so there are no dry pockets at the bottom of the bowl.
• Don’t skip the overnight fridge time; the salad tastes flatter and harsher if you serve it right after mixing.
• Taste the salad after chilling and adjust the salt only then, since the cabbage can dilute the seasoning as it releases moisture.

Storage and Reheating

Store the salad in an airtight container in the fridge for up to 4 days. The cabbage will continue to soften, but it stays usable and flavorful.

FAQ

Can you make this without leaving it overnight?

You can, but the texture and flavor will be different. Overnight chilling softens the cabbage slightly and mellows the vinegar.

Can you use pre-shredded cabbage?

Yes, as long as it’s sliced fairly thin. If the shreds are thick and coarse, the salad won’t soften as evenly.

What can you use instead of rapeseed oil?

Sunflower oil is the closest neutral option. Light olive oil also works, but it gives the dressing a more noticeable flavor.

Why does the salad release liquid after sitting?

Salt pulls moisture from the cabbage as it chills. That’s normal; just toss the salad again before serving so the dressing and cabbage redistribute evenly.