Lois’s Cabbage Salad
📜 Collection: UK2 | ✍️ Attribution: Lois | 📂 Category: Salads A crisp and tangy vintage cabbage salad layered with fresh onions and green peppers, marinated in a simple oil and vinegar dressing. This refreshing side dish can be easily adjusted for the perfect balance of flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | None | 1 hour | 6–8 Servings |
🔪 Key Equipment
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring cup
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| As needed | Cabbage | Chopped |
| As needed | Onions | Sliced |
| To taste | Salt | For layering |
| As needed | Green Peppers | Sliced or diced |
| ½ Cup | Vinegar | Divided |
| ½ Cup | Oil | Divided |
Instructions
Step 1: Layering and Salting
- Salt the layers of Cabbage as you chop it, using quite a bit of Salt.
- Top the cabbage with a layer of Onions, more Salt, and Green Peppers.
Step 2: Dressing and Marinating
- Stir in the ½ cup Oil and ½ cup Vinegar, ensuring a half oil and half vinegar ratio.
- Leave the mixture out of the refrigerator, tossing and stirring several times until flavors meld before placing it into the refrigerator.
- If the salad becomes too sour, add a splash of water and stir until balanced.
💡 Make-Ahead & Storage: Store sealed in the refrigerator for up to 3 days, tossing occasionally before serving.
Original Recipe Scan
