Spanish Cabbage Salad
Spanish Cabbage Salad combines crisp raw cabbage ribbons with a warm garlic, smoked paprika, and sherry vinegar dressing for a smoky, crunchy side dish.
Equipment
- Chef’s knife
- Salad spinner
- Frying pan
- Large Mixing Bowl
Ingredients
- 1 head green cabbage (1.5 lbs / 675 grams)
- 1/4 cup extra virgin olive oil (60 ml)
- 8 cloves garlic thinly sliced
- 1 tbsp sherry vinegar (15 ml)
- 1 1/2 tsp sweet smoked Spanish paprika (4 grams)
- 1/2 tsp ground cumin (1.5 grams)
- sea salt & black pepper
- chopped parsley for garnish
Instructions
- Discard 1 to 2 outer cabbage leaves, then cut the cabbage into quarters and remove the core. Slice each quarter into thin ribbons about 1/4 inch thick. Even ribbons soften slightly under the dressing while still keeping a firm, crunchy bite.
- Rinse the cabbage in a strainer, then spin it completely dry in a salad spinner or dry it well with a clean cloth. Move it to a large bowl, season with salt, and leave it aside while you make the dressing. The leaves should feel dry rather than damp, so the warm oil coats them evenly.
- Pour the olive oil into a frying pan and warm it over medium heat for a couple of minutes. Add the sliced garlic once the oil is warm. The garlic should make a gentle sizzle without snapping or browning immediately.
- Stir the garlic continuously for 1 to 2 minutes until the edges turn light straw-gold. Add the sherry vinegar, smoked paprika, cumin, salt, and pepper, then switch off the heat immediately. The spices will release their aroma as soon as they touch the warm oil, while the garlic should remain pale golden rather than dark brown.
- Pour the warm garlic oil mixture over the salted cabbage and toss until every ribbon is coated. Keep turning from the bottom of the bowl so the seasoning distributes evenly. The cabbage will glisten and relax slightly, but it should stay crisp and raw.
- Transfer the salad to a serving dish and scatter chopped parsley over the top. Serve once the flavors have settled together. The finished salad should smell smoky and garlicky, with bright vinegar cutting through the olive oil.
Notes
Texture tip: Dry the cabbage thoroughly after rinsing so the warm garlic oil coats the leaves evenly rather than pooling at the bottom.
Garlic tip: Stir garlic continuously over medium heat until edges turn straw-gold, then switch off heat immediately after adding paprika to avoid bitterness.
Storage: Keep leftovers in an airtight container in the refrigerator; the cabbage will gradually soften as it absorbs the dressing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.