Hungarian Cabbage Salad
This cabbage salad goes back to my Grandmother making big bowls of this recipe. It's simple, fresh and tangy flavour with only a few ingredients.
Servings: 4
Calories: 54kcal
Equipment
- Mandolin
Ingredients
- 1/2 head green cabbage, finely sliced (approx. 4 cups)
- 2 carrots, grated
- 2 scallions, chopped (including the greens)
- 1/4 cup white vinegar/apple cider vinegar
- 3/4 cup cold water
- 2 tsp sugar
- 1/2 tsp sweet Hungarian paprika
- 1/4 tsp salt
- dash of pepper
- fresh parsley and scallion to garnish
Instructions
- In a large bowl, slice the cabbage finely with a mandolin or carefully with a chef's knife. Add the carrots and the scallions in the same bowl.
- Whisk together in a measuring cup, vinegar, water, sugar, paprika, salt and pepper. Taste the dressing to see if you need additional sweetness, and if so, add a little more sugar.
- Mix the dressing into the sliced cabbage mixture, tossing to make sure the cabbage, carrots and scallions are well coated with the dressing. Chill in the refrigerator for a least one hour before serving.
- Garnish with parsley and thin slices of green onion. This salad is delicious with pork dishes.
Nutrition
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 313mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5390IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 1mg