Cabbage Salad

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Winter salads are really no more difficult to make than summer ones; it is just a question of using different raw ingredients. Crisp cabbage with crunchy peanuts added has lots of flavour and texture and makes a lovely salad to serve with cold turkey, ham or chicken.


  • 225 g/8 oz shredded cabbage (see method)
  • 2 dessert apples
  • 6 dried apricots, cut in slivers and soaked for several hours in the juice of 1 orange
  • 2 tablespoons salted peanuts
  • 4–6 tablespoons oil and vinegar dressing


    Cabbage needs careful preparation to get really fine shreds. About a quarter of a head should provide 225 g (8 oz) shredded cabbage. Choose a firm cabbage. Quarter it and cut away the stalk. Press the cut side firmly on a chopping board and shred across the leaves very thinly with a sharp knife. For a really crisp salad, soak the shredded cabbage in a bowl of iced water for about 1 hour. Drain through a colander and pat dry.

    Peel, core and quarter the apples, then cut in dice. Combine the shredded cabbage, apricot slivers, diced apples and peanuts. Toss in oil and vinegar dressing and serve.