Wilted Cabbage Salad

Dorothy Curtis


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.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 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.

Printable Recipe Card

About Wilted Cabbage Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy

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