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Cabbage Salad with Cream Dressing

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Submitted by iwjack

Old-fashioned cabbage salad with a tangy cream dressing made from heavy cream, vinegar, and sugar. Six ingredients, no mayo, and ready in 20 minutes flat.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

20 min

This is coleslaw stripped down to its bare bones, and it’s all the better for it. No mayo, no mustard, no celery seed. Just thinly sliced cabbage dressed in heavy cream sharpened with vinegar and sweetened with a touch of sugar. It’s the kind of salad your great-grandmother made without a recipe card because she had it memorized.

The cream dressing is dead simple but relies on one thing: dissolving the sugar and salt completely before adding the vinegar. If you skip that step, you’ll get gritty bites and uneven seasoning. Stir until the cream looks smooth and the granules are gone.

Slice the cabbage as thin as you can manage. Thick chunks won’t absorb the dressing well and you’ll end up with bland, crunchy wedges instead of tender, tangy ribbons. A sharp knife or mandoline is your best friend here.

Pour the dressing over the cabbage right before serving for maximum crunch, or let it sit for 30 minutes in the fridge if you prefer your salad slightly wilted and more heavily dressed. Both ways work.

Kitchen Tips

  • Use white vinegar for a clean, sharp tang, or apple cider vinegar for a slightly mellower, fruity note.
  • Cold cream dresses better than room-temperature cream. Keep it chilled until you’re ready to mix.
  • This dressing doesn’t hold well overnight. The cream thins out and the cabbage gets watery. Make it the same day you serve it.

Variations

  • Purple cabbage version: Use red cabbage for a striking color. The cream will turn a pale lavender, which looks gorgeous.
  • Herb-spiked: Stir in a tablespoon of chopped fresh dill or chives for a more modern take.
  • Carrot crunch: Toss in a handful of grated carrot for sweetness and color contrast.

Ingredients

3 15
TEASPOONS ML SUGAR
1 5
TEASPOON ML SALT
1
X BLACK PEPPER
to taste *
¾ 177
¼ 59
CUP ML VINEGAR
1 1
MEDIUM MEDIUM CABBAGE
thinly sliced *

Directions

Combine sugar, salt, pepper and cream.

Stir until sugar and salt dissolve.

Add vinegar.

Arrange cabbage slices in salad bowl, pour dressing over cabbage.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 84 89% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 303mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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