Cabbage and Basil Salad
Published October 24, 1989
- Total Time
- 10 minutes
- Prep Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 small cabbage (about 1 ¼ pounds)
4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon mustard, preferably Dijon-style
2 tablespoons red-wine vinegar
¼ cup olive oil, preferably virgin
¼ cup shredded fresh basil leaves
Nutritional analysis per serving (6 servings)
6 grams carbs; 109 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 268 milligrams sodium; 1 gram protein; 3 grams 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.
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Preparation
- Step 1
Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
- Step 2
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.
Private Notes
Comments
Only one garlic is sufficient
This is a perfect coleslaw for someone wanting a non-creamy coleslaw. The Dijon makes it creamy and flavorful enough. Although add a scoop of mayo if you want. Would probably be good. Celery and slivered almonds would be a delicious add.
Made as written and amount of garlic was perfect. The vinegar, salt, and garlic ratios were perfect to liven up the cabbage without mayo or peanut sauce. My new favorite slaw recipe—can’t wait to share it with a group of friends.
My Northern CA CSA box gave me all the ingredients this second week of June, so making this seasonal salad and dressing is a must tonight.
My CSA box in Virginia did too!