Israeli Red Cabbage Salad is an easy, one-bowl, 5-ingredient recipe for a vegetarian Israeli appetizer salad, one of the salads simply called salatim. It's slightly sweet and slightly sour, making it a refreshing addition to any meal.
Israeli-style red cabbage salad is one of many cold vegetable salads that are collectively called salatim in Israel.
These salads are served as appetizers on mezze spread platters or as sides with pretty much anything and anywhere: at home, in restaurants, and at events.
This salad is simple to make in one bowl, with only 5 pantry ingredients.
It's slightly sweet and slightly sour, and it makes a great side dish for family picnics, backyard barbecues, or as an appetizer at events or during your Shabbat meals, just like in Israel.
It's also a terrific option for potlucks.
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What is needed to make Israeli cabbage salad?
shredded red (purple) cabbage
mayonnaise
lemon juice
white granulated sugar
salt
granulated garlic
Frequently Asked Questions about Israeli-style red cabbage salad
What are salatim in Israeli cuisine?
Salatim is the Hebrew term for the variety of salads and vegetable dishes commonly served as appetizers or side dishes in Israel. They can be served as part of a mezze spread or alongside the main meal.
What does Israeli red cabbage salad taste like?
Israeli red cabbage salad is slightly sweet and slightly sour, with a refreshing crunch from the raw cabbage.
What do you serve with Israeli red cabbage salad?
This salad makes a versatile side dish for family meals, Shabbat dinners, picnics, barbecues, and potlucks. It can also be served as part of a mezze spread or as an appetizer.
Can I make Israeli red cabbage salad ahead of time?
Yes. Making the salad ahead of time gives the cabbage time to absorb the flavors of the dressing. Keep it covered and refrigerated until ready to serve.
How long does Israeli red cabbage salad last in the refrigerator?
Store the salad covered in the refrigerator and enjoy it within a couple of days for the best flavor and texture.
Can I use pre-shredded cabbage for this recipe?
This recipe actually calls for pre-shredded red/purple cabbage to make the prep simple and quick, but you can shred your own cabbage if you like.
What is the best mayo to use with this recipe?
I prefer to use Hellmann's/Best Foods (it's the same mayonnaise but has a different name depending on where you are in the US), but you can use whichever mayo you prefer or can find.
What is red cabbage?
Red cabbage has a high content of both vitamin C and vitamin K and other health benefits.
While this vegetable is called "red," it is mostly found in more of a purple color. It will change its color according to the pH value of the soil it grows in; in acidic soil, it will be more reddish, and in more neutral soil, it will be more purple.
Red (purple) cabbage is used both raw and cooked, depending on the recipe. It can be used raw with mayonnaise (as in this recipe) or with lemon juice or vinegar for a salad or coleslaw. It can also be pickled and made into sauerkraut. Prepared properly, it can complement a variety of dishes.
It is believed that red cabbage was first brought to Europe by the Celts and was spread throughout Europe by the Romans.
At first it was mainly used by peasants for themselves and their livestock and only began to appear in the food of the wealthy sometime in the 1700s.
If you love Israeli salads (salatim), try these!
Israeli Red Cabbage Salad
Easy and delicious, sour-sweet red cabbage side salad made with only 5 ingredients in one bowl!
Ingredients
- 28-32 ounces shredded red (purple) cabbage
- ⅓ cup mayonnaise (or more if desired)
- 2 tablespoons lemon juice *
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- ½ teaspoon granulated garlic or to taste (optional)
Instructions
- Pour the shredded cabbage into a large mixing bowl.
- Add the mayonnaise, lemon juice, sugar, salt, and garlic if you are using it.
- Mix well and then chill for around an hour.**
- Pour out any extra liquid if you don't want it. Add a little extra mayonnaise for creaminess if you want to.
Notes
* or vinegar
** Chillling is optional but recommended.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 13gCholesterol: 9mgSodium: 678mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
