Description
This Zesty Spanish Garlic Cabbage Salad is a vibrant and flavorful side dish featuring crunchy green cabbage tossed in a warm, aromatic dressing of sautéed garlic, smoked Spanish paprika, ground cumin, and sherry vinegar. It’s a quick and refreshing salad with a perfect balance of tanginess, smokiness, and herbal brightness, ideal for those looking for a healthy, easy-to-make salad with Mediterranean influences.
Ingredients
Scale
Salad Base
- 1 head green cabbage
- Sea salt, to taste
- Chopped parsley, for garnish
Dressing
- 1/4 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 tbsp sherry vinegar
- 1 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp ground cumin
- Black pepper, to taste
Instructions
- Preparation: Remove 1 to 2 outer leaves from the head of cabbage. Slice the cabbage into 4 even pieces, remove the core from each piece, then slice into 1/4-inch thick strips to create the salad base.
- Rinse and Dry Cabbage: Place the sliced cabbage in a strainer and rinse under cool water to cleanse and refresh it. Spin the cabbage thoroughly in a salad spinner or pat dry with a clean dishcloth to remove excess water. Transfer the cabbage to a large bowl and season generously with sea salt. Set aside to allow the salt to bring out natural sweetness.
- Heat Olive Oil: In a fry pan over medium heat, warm the extra virgin olive oil for about 2 minutes until it is gently heated but not smoking. This warm oil will serve as the flavorful base for the dressing.
- Sauté Garlic: Add the thinly sliced garlic to the warm oil and stir constantly to prevent burning. Cook for 1 to 2 minutes until the garlic turns a light golden brown and releases its aromatic fragrance, infusing the oil with rich flavor.
- Add Spices and Vinegar: Stir in the sherry vinegar, sweet smoked Spanish paprika, and ground cumin into the garlic oil. Season with sea salt and black pepper to taste. Turn off the heat and stir the mixture for about one minute to combine all flavors fully.
- Toss Salad: Drizzle the warm, spiced olive oil dressing over the salted cabbage in the large bowl. Gently toss everything together ensuring the cabbage is evenly coated with the flavorful dressing. This allows the cabbage to absorb the zesty flavors while maintaining its crisp texture.
- Serve and Garnish: Transfer the dressed cabbage salad to a large serving dish. Finish with a generous sprinkle of freshly chopped parsley for a fresh, herbaceous brightness. Serve immediately for the best flavor and texture.
Notes
- Use fresh garlic and avoid browning it too much to keep the flavor mild and not bitter.
- Letting the salted cabbage sit for a few minutes enhances its natural sweetness and texture.
- This salad is delicious served chilled or at room temperature.
- Can be stored in the refrigerator in an airtight container for up to 2 days, but best eaten fresh.
- For a spicier kick, add a pinch of red chili flakes when cooking the garlic.
