Approx cost: €1.50
Approx calories (per portion): ~50
Approx preparation and cooking time: 15 mins
This healthy, and fast, salad goes with just about anything – especially pizza. Normally made with white cabbage I used red this time. I also like to add in onion and carrot for a bit of extra kick and colour. Once made it will keep for around a week in the refrigerator.
– Just under half a head of red or white cabbage
– 1 medium carrot
– 1 medium or half a large onion
– 2 – 4 tbsps white vinegar (depending on taste)
– 0.1 litres oil (or more, depending on taste)
- Start by preparing the vegetables. Wash the cabbage, peel the carrot and skin the onion. Chop everything into very thin slices. This step can take some time. Don’t skimp on the care here because pizza salad with giant chunks of cabbage inside is really not a good taste sensation. If you don’t have one, I’d strongly recommend a mandoline. You can pick them up for about €20, depending on the quality and they really allow you to breeze through fine-chopping.
- Dunk all the chopped vegetables into a large bowl and set aside while you make the vinegar-mix. Add the oil and vinegar into a bowl and whisk or stir well. You can experiment with varying quantities and ratios of vinegar and oil, and even try different types of vinegar and oil. Olive oil and a mix of white wine and balsamic vinegar results in a really rich taste for example.
- Once the vinegar-mix is made, pour into the bowl with the chopped vegetables. Add some salt and pepper and stir well (with your hands is best). You can serve straight away, but the salad benefits a lot from being stored in a plastic bag in the refrigerator for at least 12 hours or so. The fact it’s in a plastic bag makes it easy to remove from the refrigerator and mash about in your hands to ensure every part is well covered by oil and vinegar.
- After around 12 hours you can transfer back to a rigid container if you wish and then serve as you like.