Ingredients
- ½ head (500 grams) white cabbage
- 100 ml rapeseed oil
- 2 tablespoons white vinegar
- 1 pinch of salt
- 1 pinch of coarsely-ground pepper
Make it step by step
- Slice the cabbage finely (about 1–2 mm thick).
- Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing.
- Put the salad in the fridge overnight.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.