Grated Cabbage Salad

By Nancy Harmon Jenkins

Published January 20, 1987

Total Time
10 minutes
Rating
4(38)
Comments
Read comments

Featured in: MONEY-SAVING MENUS A LA BONNE FEMME

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 medium-size green savoy cabbage

  • 1 teaspoon mustard

  • 2 tablespoons vinegar

  • ½ cup vegetable oil, approximately

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 264 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 28 grams fat; 2 grams fiber; 202 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Quarter the cabbage, remove core and slice very thinly with a knife.

  2. Step 2

    Combine the mustard, vinegar, vegetable oil, salt and pepper. Toss the vinaigrette into grated cabbage at last minute before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.