oregano cabbage salad
Refreshing yet savory, this simple salad is served as a must-have side dish to pizza throughout Sweden, where it is adorably known as “pizza salad”. I’ll eat a half batch of this for lunch, or serve as a raw side dish at not necessarily raw dinner parties. The cabbage is supposed to be tender, to which there is a trick…
1 small white cabbage, thinly sliced into long threads
2 tablespoon of your finest olive oil (spanish recomended)
1½ tablespoon white wine vinegar
¾ tablespoon dried oregano
salt and pepper, to taste
squirt of honey, optional
Split cabbage and cut away the hard middle stem. Flat side down on a cuttingboard, thinly slice each half, and transfer to ziplock bag.
Mix the rest off the ingredients in a cup, then pour over cabbage.
Zip the bag with enough air in it and toss it. Then, let out the extra air and squeeze the cabbage (from outside of bag). Making sure bag is properly zipped, take a rolling pin to it and crunch down on the cabbage. Remove as much air as possible
from the bag and refrigerate for at least a couple of hours -the salt and vinegar will make the cabbage tender.
This salad keeps well, is easy to bring along, and is great to prepare in advance. In a pinch, battering will speed up the process of tenderizing.