This Marinated Cabbage Salad is crispy, sour, and a tad bit sweet. It makes a perfect accompaniment to breakfast, lunch, or dinner, and it is a tasty addition to sandwiches. Marinated Cabbage Salad gets better over time, so although I eat it on the same day it is made, it is even better by day 3, and even better than that on day 5! This recipe will be a staple in our kitchen from now on.
Marinated Cabbage Salad
Makes 9-11 cups of salad
- 1 medium-large head of green cabbage
- 1 large yellow or white onion
- 3 medium-large carrots
- Chop the cabbage into quarters. Remove the and discard core. Chop the cabbage and place in a very large bowl.
- Cut the onion in half and remove the papery onion skin. Thinly slice the onion and sprinkle into the bowl with the cabbage.
- Peel the carrots and slice them thinly. Add them to the bowl with the other veggies.
- Combine the marinade ingredients. I like to measure and mix up the marinade in a glass Pyrex measuring cup, which allows for easy measuring and cleanup. Whisk the marinade well to combine.
- Pour the marinade over the veggies and fold/stir to combine.
- Cover the bowl and refrigerate for several hours before serving. I like to transfer this salad into a large glass bowl with a lid. This salad will be even better as it continues to marinate over the next few days. Consume within about a week. This salad makes a tasty addition to sandwiches!