Description
This chopped vinegary green cabbage salad with dill makes the best fresh side dish and comes together in less than 30 minutes! Made with roughly chopped crunchy green cabbage, rice vinegar, fragrant dill, olive oil, and salt and pepper. It’s simple ingredients come together to make an outstanding slaw-like salad that’s perfect for everything from bowls to a BBQ spread. The recipe is plant based, dairy free, gluten free, and Whole30 friendly!
Ingredients
Scale
- 1 small head of green cabbage, roughly chopped into bite sized pieces (I used a 1 1/2 pound cabbage)
- 3/4 teaspoons kosher salt, plus more to taste (I generally use 1–1 1/2 total teaspoons)
- 3 tablespoons rice vinegar, plus more to taste
- 2–3 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons olive oil
Instructions
- Chop the cabbage. You can either shred or roughly chop the cabbage for this salad. I prefer chopping it into bite sized pieces because it’s a little bit less time consuming. You can see step-by-step images for cutting the cabbage in the blog post above! It might seem like a lot of cabbage but it will shrink considerably once dressed.
- Toss cabbage with salt and vinegar. Add chopped green cabbage to a large bowl and sprinkle with 3/4 teaspoon kosher salt and add 3 tablespoons vinegar. Toss to combine and move to the refrigerator to sit for 10 minutes.
- Finish assembling salad. Remove from the refrigerator and add 2-3 tablespoons chopped dill, 1/4 teaspoon black pepper, and 2 tablespoons olive oil and stir to combine. Kitchen tongs are a great tool to use for this step! Taste and add more salt and vinegar if needed. We like it quite vinegary and generously salted so I usually add a little more of each.
- Serve and enjoy! If not serving immediately, move to the refrigerator to chill and enjoy within a few hours, garnished with some extra fresh dill and black pepper if desired.
Notes
This salad is definitely of the “sturdy” variety and should keep in the refrigerator for up to 2 days. But for the best flavor and texture I would recommend eating it within 6 hours of making!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cook
- Cuisine: American