Red cabbage salad

Today I am going to show you how to make a super easy, healthy and crunchy coleslaw-like  red cabbage salad. There are many versions of it, the one I am presenting is the lightest because instead of mayo we use olive oil. It’s super healthy because packed with vitamins B, C, A,E, antioxidants and folic acid, easy to make and budget-friendly 🙂 You can serve that salad with basically any kind of meat or fish or just eat it by itself. You can try adding shredded carrots to it as well. Let’s do this!


I cut cabbage into bigger slices, you can also shred it on the grater. i like bigger pieces better because salad is more crunchy. Then I added a pinch of salt and put it in a fridge for half and hour to make it even crunchier. In the meantime I diced onion and grated one apple. Then I mixed everything and added a plash of oil, parsley, salt and pepper. That’s all!




If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


  •  ½ red cabbage
  •  1 apple
  •  ¼  onion
  •  1 Tablespoon of olive oil
  •  Salt and pepper
  •  ¼ cup of shredded parsley (optional)


  1. Shred or cut cabbage into little pieces, salt and put in the fridge for half an hour.
  2. Shred apple and dice onion.
  3. Mix everything together, add olive oil, parsley and salt and pepper to taste.

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