Cabbage and Basil Salad
Ingredients
- 1 small cabbage (about 1 1/4 pounds) ⓘ
- 4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon) ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1 tablespoon mustard, preferably Dijon-style ⓘ
- 2 tablespoons red-wine vinegar ⓘ
- 1/4 cup olive oil, preferably virgin ⓘ
- 1/4 cup shredded fresh basil leaves ⓘ
Instructions
- Cut the cabbage in half and remove the center rib.
- Shred as you would for coleslaw.
- You should have about 6 to 7 cups of lightly packed cabbage.
- For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.
- Add the cabbage and stir.
- Just before serving, sprinkle the basil on top.
- The salad will develop more taste if made a few hours ahead.
Nutrition & Diet Analysis (per serving)
444
kcal
22% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).