Real Recipes From Real Home Cooks ®

wilted cabbage salad

(1 rating)
Recipe by
Dorothy Curtis
Canby, OR

I saw this recipe in a magazine and made a couple of changes. I like having the cabbage mix with the carrots because it adds color. Onions could also be added to this. I have had it in the fridge for several days and the cabbage has stayed nice and crunchy. It is a nice change from regular coleslaw.

(1 rating)
yield 6 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For wilted cabbage salad

  • 1 pkg
    cabbage and carrots for coleslaw
  • 1/4 c
    white wine vinegar
  • 1/4 c
    oil--i used vegetable oil
  • 2 tsp
  • 1 tsp
    kosher salt
  • 1/8 tsp
    pepper--a few grinds if using a pepper mill

How To Make wilted cabbage salad

  • 1
    Put cabbage mix into a large bowl.
  • 2
    Pour 4 cups of boiling salted water over the cabbage and toss with tongs until starting to wilt. Let sit 15 minutes. I used about 2 tablespoons of kosher salt in the water.
  • 3
    Drain and rinse and pat dry.
  • 4
    Whisk the vinegar, oil sugar, salt and pepper in the bowl Add the cabbage and toss well. Let cool and put in the fridge.