This fresh cabbage and lemon salad is super easy! Just six ingredients including the salt and pepper! It’s a great way to incorporate a healthy vegetable into a meal.
When you think of a salad made with cabbage, does coleslaw come to your mind? It did mine until my mother-in law served this salad as a side dish years ago. I asked her what was in it and was totally surprised by how incredibly simple the ingredients were, yet was so delicious.
You will no doubt agree after making it that it is not just another boring salad and that it’s worth keeping a green cabbage around for times that you want something nutritious yet don’t want to spend a lot of effort on.
Don’t let its simplicity fool you, it tastes light and fresh and believe it or not even kids love this salad. It has been a regular at our house for years and when all the boys were home there were never any leftovers.
Cabbage is full of vitamin C and K and is high in fibre, plus antioxidants. In other words, eat this salad and do your body a favour!
This raw cabbage salad with lemon is crunchy, tangy, and fresh. I like to eat it soon after it has been mixed with the oil and lemon however it is fine after a few hours even though it is less crunchy. The vitamins are all still there!
One thing that is essential is a sharp knife to finely slice the cabbage. Do not grate it with a box grater. This salad tastes better the finer it is sliced. Actually, the hardest part about this salad is the fine slicing. You could use a food processor on a fine slice blade however I’ve tried it and it is not as good.
I know you said you were going to get healthier this year, here is a great way to start!
Fresh Cabbage Salad With Lemon
So fresh, crunchy, tasty, and best of all, so easy! Makes a fantastic side salad!
- 1 lb. (approximately 6 cups ) finely sliced green cabbage
- 2 tablespoons grape seed or olive oil (a lighter oil does taste best)
- 1 lemon or Meyer lemon juiced (approximately 2-3 tablespoons)
- 1 tablespoon chopped parsley (optional)
- 1 teaspoon salt
- 1/8 teaspoon black pepper
With a sharp knife, cut the cabbage in half. Finely slice one half of the cabbage (do not use a grater). If needed, slice more of the other half of the cabbage. Place into a medium-large sized bowl.
Squeeze the juice of one lemon onto the cabbage.
Add the oil, parsley, salt and pepper.
Mix well, then taste and adjust if needed with a little more lemon juice or salt.