1 hr 20 mins
Two recipes in one! If you stop the recipe at a certain point, you have grated cabbage salad. If you continue for a few more steps, you have cole slaw! The prep time is an estimate. Chilling time is not included.
My Private Note
Units: US | Metric
- 1Soak cabbage halves in salt water to cover about 20 minutes.
- 2Rinse cabbage and rinse the bowl.
- 3Add A LITTLE salt (not too much) and rub into cabbage hard with your hands. Taste for salt. You don't rip the cabbage halves apart to do this; just rub the outside surfaces, because you have to sliver the cabbage in the next step, and you don't want it all messy. (I am not sure why this step is even necessary, but those were the original instructions.).
- 4Cut the cabbage into fine slivers and place in a large bowl.
- 5Grate in the carrot (1 if the cabbage head is small; 2 if large).
- 6Finely dice the green pepper. Mix well. (I didn't show an amount for the green pepper - it is not one of the main vegetables - just use enough to have flecks here and there in the salad, unless you want more.).
- 7Add mayonnaise – just enough to coat. Mix through.
- 8Stop here if you want grated cabbage salad.
- 9Continue with the recipe if you want cole slaw:.
- 10Mix 1 part apple cider vinegar to 2 parts water.
- 11Add gradually to cabbage mixture; taste for seasoning.
- 12Sweeten with whatever sweetener you want to use.
- 13Cover and refrigerate for a few hours or more for the flavors to develop.
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Nutritional Facts for Mom's Cole Slaw or Cabbage Salad
Serving Size: 1 (80 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 30.3
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 25.6 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 2.8 g
- Sugars 4.4 g
- Protein 1.7 g