Red Cabbage Salad

You know those dishes that every bite you take makes you feel like a child again? The kind of dishes that remind you how it felt to sit at your mama’s table, a whole delicious meal spread right in front of you.

This red cabbage salad does that for me. I know it’s weird… After all, we are talking about red cabbage, raw garlic, and mayo. But there is just something about it that is so delicious and today when I make it at home, my kids love it just as much as I do.

We start with half a head of a large red cabbage. Benny is always willing to cut something so I usually recruit him for the task.

One of the best things about this salad is that it will last in the fridge for a few days. You can make a whole head of cabbage ahead of time for a party, or you can make a large batch to last your family for a few meals.

The recipe here will be for half a head of cabbage, but it’s very easy to change the quantities of the ingredients if you want to make more.

We eat salad or some kind of vegetable with every main meal. So for example, we will have some sort of chicken dish, rice, and a salad. This way, this amount of salad will usually last us a couple of meals (we are a family of six).

Benny usually can’t get the pieces really small so I go after him and cut the cabbage really small.

It doesn’t really matter how you go about cutting the cabbage but small pieces of cabbage just soak the flavors faster and are easier to eat.

After you cut all your cabbage and add it to a large mixing bowl, add the minced garlic.

For half a head I usually add two large cloves or three medium ones.

Next is fresh lemon juice…

We love lemon juice around here so I use the juice from a whole medium lemon.  Squeeze it right on top of the cabbage.

Next, add salt to taste. I add probably around 3/4 of a teaspoon but remember you can always add but you can’t take salt out so maybe start with less and add more if you feel that you need more after you taste.

Last but not least is mayo. I add somewhere around three large tablespoons.

Give it all a good mix and the salad is ready!

It’s the kind of salad that will benefit from sitting a little bit before you dig in. So you can make it during the day and have it for dinner.

If you can’t wait, don’t feel bad! You can dig in right away.

My goal for this fall is to try and grow a few heads of red cabbage and see if I can figure out a way to store them during the winter so I can use them to make this salad.

Cabbage is very affordable but we eat this salad once a week or so during the winter so it will be great to be able to make it from my own organic cabbage and garlic.

I hope you’ll give it a try!

Here is the printable: