Cabbage Salad
Ingredients
Directions
Prepare
Remove the outer leaves from the cabbage.
Cut the tender cabbage into fine shreds.
Wash the shreds well and soak in cold water for 30 minutes.
Dress and serve
Drain the cabbage and season with dressing.
Serve immediately.
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
What each ingredient does
- Cabbage
- Forms the crisp, fresh bulk of the salad and carries the dressing.
- French dressing or cooked salad dressing
- Adds moisture, seasoning and acidity that flavour the shredded cabbage.
The step that matters
Soaking the shreds in cold water. Soaking in cold water firms the cut cabbage cells, helping the shreds stay crisp rather than limp once dressed. Draining well afterward keeps the dressing from being diluted.
“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.
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