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SPANISH GARLIC CABBAGE SALAD

SPANISH GARLIC CABBAGE SALAD

Experience the vibrant crunch of this SPANISH GARLIC CABBAGE SALAD. It blends earthy sweetness with a bold, aromatic kick. This simple dish transforms humble vegetables into a gourmet delight with zingy vinegar and golden garlic oil.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Salad
Cuisine: Spanish
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 medium head Green Cabbage, finely shredded or sliced
  • 1/2 cup Extra Virgin Olive Oil, high-quality Spanish oil
  • 6-8 large Fresh Garlic Cloves, thinly sliced into laminas
  • 3 tablespoons Sherry Vinegar or red wine vinegar
  • 1 teaspoon Smoked Spanish Paprika (Pimentón de la Vera)
  • Sea Salt, to taste
  • 1/4 cup Fresh Parsley, finely chopped for garnish

Method
 

  1. Prepare the Cabbage: Remove tough outer leaves, cut cabbage into quarters, and shred it into thin slices.
  2. Salt and Soften: Sprinkle sea salt over the cabbage, and massage the leaves gently for two minutes.
  3. Toast the Garlic: Heat olive oil in a skillet over medium-low heat, add sliced garlic cloves, and cook until golden brown.
  4. Bloom the Paprika: Remove skillet from heat, stir in smoked paprika.
  5. Create the Dressing: Whisk sherry vinegar into the warm garlic oil.
  6. Combine and Toss: Pour dressing over cabbage, and toss thoroughly.
  7. Garnish and Rest: Fold in chopped parsley, and let sit for at least ten minutes before serving.

Notes

Use organic ingredients for best results. The salad can marinate for an hour for a softer texture. Store leftovers in an airtight container in the fridge for up to three days.