"Better than Coleslaw" Spanish Garlic Cabbage Salad

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has added health benefits.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds a fresh flavor while being cost-effective.

Remove one to two outer leaves from a head of green cabbage.

Cut the head into four evenly sized pieces and chop off the core from each piece.

Slice the cabbage into slices that are 1/4 inch thick.

Rinse the sliced cabbage under water and spin it dry in a salad spinner or pat it dry with a dishcloth.

Transfer the cabbage into a large bowl and season it with sea salt to extract water and reduce raw flavor.

Heat a fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Thinly slice 8 cloves of garlic and add them to the hot fry pan, mixing continuously for 1 to 2 minutes until lightly golden brown.

Add 1 tbsp of sherry vinegar, 1 and 1/2 tsp of sweet smoked Spanish paprika, and 1/2 tsp of ground cumin to the garlic and oil mixture, seasoning with sea salt and black pepper.

Turn off the heat and mix the dressing well before adding it to the bowl with the sliced cabbage.

Mix the cabbage and dressing together until well combined and transfer some to a serving dish.

Sprinkle chopped parsley over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary