Skip to main content
Epicurious
Cookbooks

Green Cabbage Salad

Recipe information

  • Yield

    makes 4 cups

Ingredients

1 small head (about 1 pound) of green cabbage
2 medium carrots
1 bunch of radishes
1/2 cup Escabeche Dressing (page 240)

Preparation

  1. Remove and discard the outer layers of the cabbage. Cut the head in quarters, remove the core, and thinly slice the cabbage crosswise. Peel the carrots and slice them 1/4 inch thick on the diagonal. Cut the slices into matchsticks. Slice the radishes into thin rounds. Combine the vegetables with the dressing and let sit at room temperature for at least 10 minutes and up to 2 hours before serving.

Cooking in the Moment
TagsSaladCole SlawSlawGreen CabbageCabbageLeafy GreensVegetableRadishRoot VegetableCarrotSideDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerQuickNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Kentucky Hot Browns
For Derby Day indulgence or a post-Thanksgiving lunch, this Kentucky favorite can’t be beat.