That Salad
A crisp, tangy cabbage salad with fresh vegetables and a sweet-sour vinaigrette, perfect as a side dish or light main for picnics and casual gatherings.
Ingredients
Instructions
- Put all of the ingredients into a large salad or mixing bowl; toss thoroughly.
- Marinate overnight or for several hours in the refrigerator.
- For best flavor, make the salad the day before serving and allow it to marinate.
- Serve as a main course with sandwiches or as an accompaniment to roast pork or baked ham.
Tips & Substitutions
For added crunch, consider substituting the cabbage with kale or adding some nuts like walnuts or almonds. You can also adjust the sweetness by varying the amount of sugar or replacing it with honey for a different flavor profile. If you prefer a tangier taste, try using apple cider vinegar instead of regular vinegar.
Serving Suggestions
This salad pairs beautifully with sandwiches or can serve as a vibrant side dish alongside roasted meats like pork or ham. For a complete meal, consider adding grilled chicken or tofu to enhance the protein content. It’s also a delightful accompaniment to dishes from American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The salad may release some liquid as it sits, so give it a good toss before serving again. It’s best enjoyed cold, so no need to reheat; just serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of That Salad contains roughly 306 calories, with 4g protein, 37g carbohydrates, and 16g fat. It is an excellent source of vitamin C (126% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 760mg per serving (33% of the Daily Value).
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).
Frequently Asked Questions
Can I make this salad in advance?
Yes, it’s actually recommended to make this salad a day in advance to allow the flavors to meld together. Marinating overnight will enhance the taste, making it even more delicious when served.
What can I use instead of vinegar?
If you prefer a milder flavor, you can substitute vinegar with lemon juice. This will give the salad a fresh taste. Just remember to adjust the sugar accordingly to balance the acidity.
Is this salad suitable for vegans?
Absolutely! This salad is naturally vegan as it contains no animal products. It can also be made gluten-free by ensuring the vinegar and any other ingredients you use are certified gluten-free.
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).