Go Back

Spicy Marinated Cabbage Salad

No ratings yet
A crunchy marinated cabbage salad with garlic, sweet paprika, coriander, and a tangy vinegar dressing. Hot oil brings out the aroma of the garlic and chili before the salad rests in the fridge.
Spicy marinated cabbage salad with glossy paprika and garlic dressing, heaped on a white plate beside a striped linen napkin.
Print Recipe Pin Recipe

Ingredients 

  • 4.5 lb kg (about 2 kg.) green cabbage
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 4 tablespoons 9% vinegar
  • 5 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 2 tablespoons sweet paprika
  • 6 garlic cloves minced
  • ⅓ teaspoon ground chili
  • ½ teaspoon ground turmeric

Instructions

  • Cut the cabbage. Remove any damaged outer leaves. Quarter the cabbage through the core, then trim away the hard core. Lay each quarter on a flat cut side and slice into strips about 1 inch (2–3 cm) wide. Cut across the strips to make rough bite-size squares. Separate the layers and place in a large heatproof bowl.
  • Salt and rest. Sprinkle with the salt and toss, gently massaging the cabbage with your hands. Let stand for 15 minutes, toss again, and leave for another 15 minutes.
  • Drain. Pour off the accumulated liquid without rinsing the cabbage.
  • Add the seasonings. Add the sugar, vinegar, coriander, sweet paprika, and turmeric. Place the minced garlic and chili together in a small mound on top.
  • Heat the oil. Heat the vegetable oil in a small saucepan until hot but not smoking. Carefully pour it over the garlic and chili, keeping your hands and face away from any splashes.
  • Mix thoroughly. Use a large spoon or tongs to toss the cabbage until the garlic, spices, and dressing are evenly distributed.
  • Marinate. Cover and refrigerate for 6 hours. Toss well before serving chilled.

Notes

  • Vinegar strength: This recipe specifies 9% vinegar. The same volume of 5% vinegar will give a less acidic result.
  • Texture: Massage gently and avoid wringing the cabbage dry so the pieces keep their shape and crunch.
  • Heat level: Use sweet paprika, not hot paprika. Reduce the ground chili for a milder salad.
  • Storage: Keep in an airtight container in the refrigerator at 40°F (4°C) or below and use within 4 days of preparation.
Spicy marinated cabbage salad with glossy paprika and garlic dressing, heaped on a white plate beside a striped linen napkin.
Tried this recipe?Leave a star rating and tag @DozusCook or tag #DozusCook