Cabbage Salad

KISS- keep it simple stupid, is the mantra I kept when making this cabbage salad. It’s not often that I come up with recipes with 5 ingredients or less, but sometimes a little restraint is welcomed and needed. What can I say, I have a tendency to overcomplicate things in the kitchen.

This cabbage salad is the opposite of overcomplicated. Crunchy purple cabbage is marinated in a garlicky olive oil and vinegar dressing, and topped with roasted sunflower seeds. And that’s IT. The great thing about this salad is that you can stop here and eat it in all its simple glory, or use it as a base for a larger salad or condiment to a bigger meal. There is no wrong option.

Make a batch and keep it in your fridge for effortless meals all week long!

Cabbage Salad

Cabbage Salad

Ingredients:

6-7 C purple cabbage, sliced thin

1 Tbsp kosher salt

1/2 C unseasoned rice wine vinegar

1/2 C olive oil

roasted sunflower seeds

In a large bowl combine cabbage, salt, rice vinegar, and olive oil. Mix thoroughly until all the cabbage is coated in the dressing. Let the cabbage marinate at room temperature for 30+ minutes, stirring occasionally, until the cabbage has wilted slightly. Serve with a generous sprinkle of roasted sunflower seeds on top.