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Cabbage Salad

Cabbage Salad – Forkwise recipe card (illustration, no photo yet)
LunchInternational⏱ 15 minServes 8Easy⚡ Five & FastGluten-freeEgg-freeDairy-freeDiabetic-friendlyLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ½ head (500 grams) white cabbage
  • 100 ml rapeseed oil
  • 2 tbsp white vinegar
  • 1 pinch salt
  • 1 pinch coarsely-ground pepper

Method

  1. Slice the cabbage finely (about 1–2 mm thick).
  2. Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing.
  3. Put the salad in the fridge overnight.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.