Skip to main content
Epicurious
Cookbooks

Green Cabbage Salad

Recipe information

  • Yield

    makes 4 cups

Ingredients

1 small head (about 1 pound) of green cabbage
2 medium carrots
1 bunch of radishes
1/2 cup Escabeche Dressing (page 240)

Preparation

  1. Remove and discard the outer layers of the cabbage. Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise. Peel the carrots and slice them 1/4 inch thick on the diagonal. Cut the slices into matchsticks. Slice the radishes into thin rounds. Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

Cooking in the Moment
TagsSaladCole SlawSlawGreen CabbageCabbageLeafy GreensVegetableRadishRoot VegetableCarrotSideDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerQuickNo-CookCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.