Description
A vibrant and crunchy Purple Cabbage Salad that combines shredded cabbage, juicy tomatoes, and flavorful pimento-stuffed olives, all tossed in a tangy white wine vinegar dressing. This quick and easy salad is perfect as a refreshing side dish or light meal, ready in just 20 minutes.
Ingredients
Salad Ingredients
- 1/2 medium purple cabbage
- 1/2 yellow onion, diced
- 1/2 lb tomatoes
- 1/3 cup pimento filled olives, halved
Dressing Ingredients
- 1/4 cup oil (preferably olive oil)
- 2 tbsp white wine vinegar
- 1 tsp salt
- 1/2 tsp cumin
- 1 garlic clove, minced
- 1/2 tsp black pepper
Instructions
- Whisk the dressing: In a small bowl, whisk the oil, white wine vinegar, salt, cumin, minced garlic, and black pepper together with a fork until well combined. Set the dressing aside to let the flavors meld.
- Prepare the vegetables: Shred the purple cabbage into thin strips and dice the yellow onion finely. Cut the tomatoes into halves or bite-size pieces, and halve the pimento-stuffed olives.
- Combine the salad: Place the shredded cabbage, diced onion, tomatoes, and olives into a large mixing bowl.
- Toss and serve: Pour the prepared dressing over the vegetables and toss thoroughly to coat all the salad ingredients. Serve immediately to enjoy the fresh, crisp flavors.
Notes
- This salad is best served fresh but can be refrigerated for up to 1 day. The cabbage may soften slightly if stored longer.
- You can substitute white wine vinegar with apple cider vinegar for a different tang.
- To make it vegan and gluten-free, ensure the oil used is plant-based and the olives do not contain any additives.
- Add fresh herbs such as cilantro or parsley for an extra burst of flavor.
- Adjust salt and pepper to taste for personalized seasoning.
