Skip to main content
Salad

Cabbage Salad

A salad of finely shaved cabbage dressed with French dressing, optionally with thinly shaved onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cabbage and onion match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,001 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cabbage Salad

Ingredients

Directions

Prepare

  1. Shave the cabbage very finely, no thicker than a silver knife blade.

  2. Soak the cabbage in very cold water for at least 30 minutes.

  3. Drain the cabbage thoroughly just before serving.

Dress and serve

  1. Add French dressing and mix well.

  2. If desired, shave the onion very thin and sprinkle it through the salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cabbage
Forms the bulk of the salad; fine shaving and cold soaking make it crisp and tender.
French dressing
Adds moisture, acidity and fat that coat the cabbage and carry its flavour.
Onion
Adds sharp aroma and a bit of pungency to the salad.

The step that matters

Drain the cabbage thoroughly just before serving. Any water left on the shredded cabbage dilutes the French dressing and makes the salad soggy and watery. Draining just before serving keeps the cabbage crisp and the dressing clinging to it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cabbage salad recipes

Dressing 16Red 11Creamed 7with Eggs 5Boston 4Creamy 4 See all 163 →

You might also like

Cabbage DressingCabbage Dressing9 recipesChicken SaladChicken Salad623 recipesSalad DressingSalad Dressing491 recipesTomato SaladTomato Salad179 recipes