Cabbage Chopped Salad

Name: Cabbage Chopped Salad
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 1 small head cabbage, trimmed and shredded; Coarse salt; 2 medium carrots, peeled and cut into matchsticks; 1 small red onion, or a couple of shallots, peeled and sliced thin; 1 medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks; 1 turnip, kohlrabi, or beet, peeled and sliced thin; 2 small celery stalks, trimmed and chopped (or 1 bulb fennel, or both); 1 bell pepper, cored, seeded, and chopped; 1/4 cup olive oil; Lemon juice to taste; Salt and ground black pepper

By Mark Bittman

Updated Sept. 16, 2024

Cabbage Chopped Salad — Evan Sung for The New York Times

Total Time: 30 to 60 minutes
Rating: 4(195)
Comments: Read comments

This can take a while — or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you’re slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.

Featured in: Healthy, Meet Delicious

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Ingredients

Yield:4 to 6 servings

1small head cabbage, trimmed and shredded
Coarse salt
2medium carrots, peeled and cut into matchsticks
1small red onion, or a couple of shallots, peeled and sliced thin
1medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
1turnip, kohlrabi, or beet, peeled and sliced thin
2small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
1bell pepper, cored, seeded, and chopped
¼cup olive oil
Lemon juice to taste
Salt and ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
Step 2
As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
Step 3
Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.

Ratings

4 out of 5

195 user ratings

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Comments

ellen6 years ago

Wonderful salad. I added some sesame oil and black sesame seeds to give it a little Asian flavor.

Amanda4 years ago

I was underwhelmed by this salad the first day. By the third day I was eating it with everything.

E. Mary1 year ago

Made a quick version using cabbage, celery, carrot, green onion, lime juice instead of lemon, plus fresh cilantro. Added the amount of salt desired for the final salad (didn't strain/rinse) and let it sit for a bit before serving. It was simple and delicious, a perfect accompaniment for enchiladas.

Martha5 months ago

I love this recipe, but I think the directions are incorrect. It says to salt both the cabbage and the other vegetables, then rinse. However, later the instructions say to add the unsalted vegetables to the cabbage. Something seems wrong. I see that one of the comments says to only salt the cabbage. That sounds correct.

Erich6 months ago

Only salt and sit the cabbage. DO NOT SALT the other veggie mix and do not add salt at the end for taste. Add some herbs parsley, tarragon.

Sara Likestocook6 months ago

Easy to eat; tasty and refreshing.

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