Once a month, I attend a book club with a few friends where we share a meal together and discuss the month's book. Recently, my friend Nora hosted bookclub and she made a recipe I just had to re-create in my own kitchen: Claremont Salad, which I am calling Marinated Cabbage Salad. Nora modified the recipe from the original, and her salad was so perfect that I haven't made any changes to her recipe. (That is saying quite a lot, as I almost never follow recipes without fiddling with the ingredients somewhat.)
This Marinated Cabbage Salad is crispy, sour, and a tad bit sweet. It makes a perfect accompaniment to breakfast, lunch, or dinner, and it is a tasty addition to sandwiches. Marinated Cabbage Salad gets better over time, so although I eat it on the same day it is made, it is even better by day 3, and even better than that on day 5! This recipe will be a staple in our kitchen from now on.
Marinated Cabbage Salad
Makes 9-11 cups of salad
1 medium-large head of green cabbage
1 large yellow or white onion
3 medium-large carrots
1/2 cup sunflower or peanut oil
3/4 cup white vinegar
4 Tb sugar
4 Tb filtered water
Chop the cabbage into quarters. Remove the and discard core. Chop the cabbage and place in a very large bowl.
Cut the onion in half and remove the papery onion skin. Thinly slice the onion and sprinkle into the bowl with the cabbage.
Peel the carrots and slice them thinly. Add them to the bowl with the other veggies.
Combine the marinade ingredients. I like to measure and mix up the marinade in a glass Pyrex measuring cup, which allows for easy measuring and cleanup. Whisk the marinade well to combine.
Pour the marinade over the veggies and fold/stir to combine.
Cover the bowl and refrigerate for several hours before serving. I like to transfer this salad into a large glass bowl with a lid. This salad will be even better as it continues to marinate over the next few days. Consume within about a week. This salad makes a tasty addition to sandwiches!
Do you have a favorite salad during the winter months?
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