HOME > Chowhound > Home Cooking >

Discussion

Recipe for cabbage salad (pickled)?

  • f
  • firni May 20, 2010 11:16 AM

I am addicted to the cabbage salad at my nearby Whole Foods - they call it "health salad". It is shredded white cabbage, with thinly sliced carrots and cucumbers (maybe thin pickle slices) thrown in. The ingredients list says, garlic, citric acid, sugar, canola oil. I tried recreating it at home, and using a few different recipes but the taste is always unbalanced, and I was hoping someone could provide or direct me to a recipe for it? I think this may be a kosher deli-style salad. TYIA ...am going bankrupt buying this stuff at WF....

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. "Health salad" is indeed a mayonaisse-less cole slaw that is commonly sold in Jewish delis. I've never made it and don't have a recipe. I would suggest using white vinegar as the acidic base, and include a generous amount of celery seed in the dressing; omit the garlic, but include a small amount of minced onion.

    1. Firni, here's a recipe I found on recipezaar...that sugar looks like it's NOT healthy but you could add just a pinch perhaps...does this appear to be even close to the WF salad?
      http://www.recipezaar.com/recipe/Heal...

      1 Reply
      1. re: Val

        Val - I am not so sure about the oregano. Cannot ever remember an oregano flavor in health salad. But one key point that this recipe does show (and this does jibe with my memory) is that there is much more vinegar than oil in the dressing. This, of course, is the reverse of a standard-type vinaigrette, and may explain why Firni's efforts have always been "unbalanced." I still am pretty sure that there should be some celery seed included.

      2. Search for "seven day coleslaw" or "fourteen day coleslaw". The dressing is a cooked vinegar/sugar solution, with various spices (I usually just use some pickling spice). Done with shredded cabbage, carrot, green pepper and onion and sliced olives, this was a standard picnic/potluck dish of my childhood.

        1 Reply
        1. re: tastesgoodwhatisit

          i cheated by microwaving vinegar (red wine vinegar and rice wine vinegar) and sugar, with celery seed and caraway seeds. then added oil, and some oregano. it's been very tasty on the chopped cabbage, green pepper and onion. next time, i want to add dill or cumin seed.

        2. My mother made it with just white vinegar, sugar, water, and salt. I love the plate of pickled vegetables that's complementary at my favorite Chinese restaurant. They told me it's just seasoned rice vinegar tossed with slices of carrot, cuke, and cabbage. It's not marinated for long, probably made on a daily basis.

          2 Replies
          1. re: greygarious

            The Chinese version is very easy too - there's usually some sugar in there too, and a bit of salt, and often some finely sliced hot pepper. I find it's best made a few hours to a day ahead, but will last a few days easily.

            1. re: tastesgoodwhatisit

              Just to clarify: seasoned rice vinegar already has salt and sugar in it.

          2. i remember this salad from potlucks growing up, when there would've been a lot of folks from illinois, indiana, pennsylvania, minnesota, ohio...

            i recall celery seed, vinegar, sugar, salt, maybe shredded celery and julienned carrots went along with the shredded cabbage. sometimes diced red or green bell peppers were added. it is so tasty, crisp, refreshing and guilt-free. great for summer tables. (or really, anytime of year).

            2 Replies
            1. re: alkapal

              firni,
              this is the recipe I use with very good results:
              1 head red cabbage-shredded
              1 head green cabbage-shredded
              3 large onions-sliced thinly
              12 carrots-shredded
              In a sauce pan, combine: 2 cup sugar, 2 cup white vinegar, 1 1/2cup olive oil, 1 Tbsp sea salt and 2 Tbsp celery seed. Bring brine to a boil and stir to make sure sugar is dissolved. Pour over the vegetables and mix well. Refrigerate for at least 24 hours. Will keep for up to 3 months in the refrigerator.

              1. re: katidyd

                i'm gonna make this today. thanks!

            2. smittenkitchen.com has a great recipe. made it last year and it could have passed as something from a deli.

              1. Thank you all so much! Hopefully one or more of these will be a better approximation than I've managed.

                1. Barbados Salad

                  1 ½ teaspoons celery seeds
                  1 ½ teaspoons mustard seeds
                  ½ cup water
                  1 ¼ cups white sugar
                  1 ½ teaspoons salt
                  1 ¼ cups white vinegar
                  1 ½ teaspoons turmeric

                  Shred 1 small to medium or half a large cabbage, 3 onions and 5 carrots. Boil above ingredients together for 5 minutes, cool then added to shredded cabbage, carrots and onions. Refrigerate for 24 hours, will keep in fridge for up to 3 months.

                  1. I just found this recipe and I can eat the entire batch in one sitting. It is so good. It is from epicurious.com and is adapted from Jim 'n Nicks.

                    1 head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
                    1 1/4 cups apple cider vinegar
                    1 cup sugar
                    1 cup grated peeled carrots
                    4 green onions, thinly sliced
                    1/4 cup mayonnaise

                    Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD: Can be made 8 hours ahead. Cover and chill.

                    Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.