I keep a Low Carb Cabbage Salad dressed in a bright vinegar vinaigrette that stays crisp for up to a week and has become my go to make ahead side.

Jump to Recipe

I make this Swedish Pizza Salad Recipe when I want something that feels almost wrong to call a salad. It’s crunchy from green cabbage and bright from white wine vinegar, but it somehow refuses to be boring.

The vinaigrette approach gives it attitude, not just a sidekick to pizza, and it’s one of those Low Carb Cabbage Salad swaps that actually makes people curious enough to ask for the recipe. I dont pretend its fancy, sometimes I toss it in a jar and forget about it, which is part of the fun.

Try it and see why it sticks around.

Ingredients

Print Recipe (No Advertisments)

Cabbage adds crunch, fibre and vitamin C, mild sweetness, very filling.
Vinegar gives bright, tangy sourness, cuts richness and helps preserve the salad.
Sugar balances acidity, adds mild sweetness, simple carbs so use sparingly.
Oil brings smooth mouthfeel, adds calories and healthy fats, ties flavors together.
Dried oregano gives earthy, herby warmth, small amount goes a long way.
Black pepper adds sharp, warming bite, tiny amount wakes other flavors.
Salt enhances overall taste, helps cabbage release water, but don’t overdo it.

Ingredient Quantities

1 small head green (white) cabbage, about 1 lb (450 g), very finely shredded

1 1/2 teaspoons salt

3 tablespoons white wine vinegar (or plain white vinegar)

2 tablespoons granulated sugar

3 tablespoons neutral oil like vegetable or canola oil

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Very finely shred 1 small head green (white) cabbage (about 1 lb / 450 g), you want thin ribbons not chunky bits.

2. Put the cabbage in a large bowl, sprinkle 1 1/2 teaspoons salt over it and toss well so the salt gets evenly distributed.

3. Let the cabbage sit for 15 to 30 minutes until it softens and releases some liquid, then squeeze out a little excess moisture with your hands or a clean kitchen towel but dont dry it completely.

4. In a smaller bowl whisk 3 tablespoons white wine vinegar (or plain white vinegar) with 2 tablespoons granulated sugar until the sugar mostly dissolves.

5. Slowly whisk in 3 tablespoons neutral oil like vegetable or canola oil to combine, you can drizzle while whisking to make it come together.

6. Stir in 1 teaspoon dried oregano and 1/2 teaspoon freshly ground black pepper into the dressing, taste and adjust if you want more tang or pepper.

7. Pour the dressing over the cabbage and toss thoroughly with tongs or clean hands so every bit is coated.

8. Chill the salad at least 30 minutes before serving so flavors meld, its even better after a few hours or overnight.

9. Store in an airtight container in the fridge up to one week, give it a good stir before serving and adjust seasoning if needed.

Equipment Needed

1. Sharp chef’s knife or mandoline for very fine shredding
2. Sturdy cutting board
3. Large mixing bowl (for the cabbage)
4. Small bowl or jar for whisking the dressing
5. Whisk or fork to dissolve sugar and emulsify oil
6. Measuring spoons and tablespoon (for vinegar, oil, salt, sugar, oregano, pepper)
7. Tongs or clean hands for tossing the cabbage with dressing
8. Clean kitchen towel or salad spinner to squeeze out excess moisture
9. Airtight container for chilling and storage

FAQ

Q: How long should I let the salad sit before serving? A: Let it rest at least 20 to 30 minutes so the salt and dressing soften the cabbage. If you have time, 1 to 2 hours in the fridge is even better. It can sit overnight but the cabbage will get much softer.

Q: Can I use red cabbage or other types instead of green (white) cabbage? A: Yes, red cabbage works fine but will change the color and a little of the taste. Napa or savoy will be milder and softer, so use a bit less vinegar or shorten the resting time.

Q: What can I use instead of white wine vinegar? A: Plain white vinegar is a direct swap. Apple cider vinegar or lemon juice also work but taste a bit fruitier so you might want to cut the sugar by a teaspoon or so.

Q: How do I get the cabbage very finely shredded? A: Use a sharp knife, a mandoline, or the slicing disk on a food processor. Chill the cabbage first so it firms up and slices cleaner. Don’t overdo it though or it’ll become mushy when dressed.

Q: Any tricks to make the dressing cling to the cabbage better? A: Toss the shredded cabbage with the 1 1/2 teaspoons salt first and let it sit 10 minutes, then squeeze or press out a bit of excess liquid and add the vinegar, sugar, oil, oregano and pepper. Massaging the cabbage a little helps the dressing stick.

Q: How long will leftovers keep and how should I store them? A: Store in an airtight container in the fridge for 3 to 4 days. The salad becomes more pickled over time, so if you want crunch, eat it sooner. If there's extra liquid, drain a bit before serving.

Swedish Pizza Salad Recipe Substitutions and Variations

Cabbage: red cabbage (same crunch, stronger color), Napa or savoy cabbage (milder, softer), or pre-shredded coleslaw mix if you want to save time
White wine vinegar: apple cider vinegar (fruitier), rice vinegar (milder), or fresh lemon juice for a bright zip
Granulated sugar: honey or maple syrup (use a bit less), agave nectar, or light brown sugar for a touch of molasses
Neutral oil: avocado oil, light olive oil, or sunflower oil; for a different twist try a tiny splash of light sesame oil

Pro Tips

1) Shred as thin as you can. A mandoline or the slicing disk on a food processor gives the best, even ribbons, but be careful with your fingers, one slip and ouch.

2) Dont squeeze the cabbage totally dry, leave a little moisture so the dressing can cling and the salad stays juicy, but squeeze enough that it wont be watery when you chill it.

3) Dissolve the sugar into the vinegar first or warm the vinegar briefly so the sugar melts faster, then whisk the oil in slowly so the emulsion comes together and the dressing wont separate.

4) Make it ahead for best flavor but if you need extra crunch later, store the dressing separate or hold back a handful of shredded cabbage and fold it in right before serving, its an easy way to fake-day-fresh texture.

Swedish Pizza Salad Recipe

Recipe by Jot Punji

0.0 from 0 votes

I keep a Low Carb Cabbage Salad dressed in a bright vinegar vinaigrette that stays crisp for up to a week and has become my go to make ahead side.

Servings

servings

Calories

145

kcal

Equipment: 1. Sharp chef’s knife or mandoline for very fine shredding
2. Sturdy cutting board
3. Large mixing bowl (for the cabbage)
4. Small bowl or jar for whisking the dressing
5. Whisk or fork to dissolve sugar and emulsify oil
6. Measuring spoons and tablespoon (for vinegar, oil, salt, sugar, oregano, pepper)
7. Tongs or clean hands for tossing the cabbage with dressing
8. Clean kitchen towel or salad spinner to squeeze out excess moisture
9. Airtight container for chilling and storage

Ingredients

1 small head green (white) cabbage, about 1 lb (450 g), very finely shredded
1 1/2 teaspoons salt
3 tablespoons white wine vinegar (or plain white vinegar)
2 tablespoons granulated sugar
3 tablespoons neutral oil like vegetable or canola oil
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Directions

Very finely shred 1 small head green (white) cabbage (about 1 lb / 450 g), you want thin ribbons not chunky bits.
Put the cabbage in a large bowl, sprinkle 1 1/2 teaspoons salt over it and toss well so the salt gets evenly distributed.
Let the cabbage sit for 15 to 30 minutes until it softens and releases some liquid, then squeeze out a little excess moisture with your hands or a clean kitchen towel but dont dry it completely.
In a smaller bowl whisk 3 tablespoons white wine vinegar (or plain white vinegar) with 2 tablespoons granulated sugar until the sugar mostly dissolves.
Slowly whisk in 3 tablespoons neutral oil like vegetable or canola oil to combine, you can drizzle while whisking to make it come together.
Stir in 1 teaspoon dried oregano and 1/2 teaspoon freshly ground black pepper into the dressing, taste and adjust if you want more tang or pepper.
Pour the dressing over the cabbage and toss thoroughly with tongs or clean hands so every bit is coated.
Chill the salad at least 30 minutes before serving so flavors meld, its even better after a few hours or overnight.
Store in an airtight container in the fridge up to one week, give it a good stir before serving and adjust seasoning if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.