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


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