Jamie Oliver White Cabbage Salad

I remember eating this exact kind of cabbage salad at my great-aunt’s house in the countryside, somewhere deep in Transylvania. We’d sit at a long wooden table covered in a sunflower-patterned cloth, and she’d bring out this humble-looking bowl of cabbage like it was the crown jewel. No fanfare, just a knowing nod — and you knew it was going to be good. It always was.

This white cabbage salad is the kind of thing you throw together last minute — but somehow it steals the whole meal. It’s sharp, crisp, fresh, and wildly simple. Honestly, it’s more of a ritual than a recipe. Just a bit of slicing, a bit of massaging (yes, you read that right), and you’ve got something that goes with literally everything — from grilled meats to fried eggs to just being eaten out of the bowl while standing in front of the fridge.

Why You’ll Love It

• Barely any ingredients — and you probably already have them.
• Keeps for days and gets even better — proper make-ahead material.
• Cuts through rich or heavy meals like a dream.
• Super cheap but tastes like it knows things.
• Naturally vegan, if that matters to you or your mates.
• Crunchy, sour, salty, fresh — just what you need on the side.

Ingredients

• 500g (about 1.1 lbs) white cabbage
• ½ tsp fine sea salt
• 2 tbsp vegetable oil (sunflower oil if you’ve got it)
• 2 tbsp white wine vinegar
• Freshly ground black pepper
• 1 small bunch fresh parsley

How to Make It

Shred it fine, like paper-thin:

Slice your white cabbage as thin as you can — think ribbon-like. Use a mandolin if you’re brave (and careful), or a sharp knife and some patience. Chuck it all in a big bowl.

Salt and sit:

Sprinkle over the sea salt and give it a good mix. Then leave it for half an hour. This draws out moisture and softens the cabbage a touch. It’s worth the wait.

Squeeze the life out of it:

Now for the oddly satisfying bit — knead the cabbage with your hands for a minute or so, like you’re giving it a quick massage. Then transfer it to a colander.

Dry it off:

Wipe out the bowl with a cloth or paper towel — you don’t want all that salty water back in. Then take handfuls of the cabbage and squeeze hard to release even more moisture. Toss it back in the clean bowl.

Dress it up:

Add the oil, vinegar, and a good few grinds of black pepper. Stir well. The cabbage should look glossy and slightly softened. Taste it — it should be a little sharp and a little salty. Adjust however you like.

Finish with herbs:

Chop the parsley and sprinkle it on top. Toss again and you’re done. Simple, punchy, and absurdly satisfying.

Common Mistakes and How to Dodge Them

Didn’t slice the cabbage thin enough?
It’ll be a bit too coarse and chewy. Take your time with the slicing — thinner is better.

Forgot to salt and rest it?
You’ll miss out on the softer texture and balanced flavor. Don’t skip that 30-minute sit.

Too bland or too sharp?
This salad needs adjusting at the end. Taste, then add more vinegar or salt if needed. Don’t be shy.

Used olive oil instead of sunflower?
It’ll still work, but it’ll taste less traditional. Use a mild oil if you want that Eastern European vibe.

Storage and Reheating

• Fridge: Keeps really well for up to 3 days, covered. The flavors mellow and deepen.
• Freezer: Not a good idea — cabbage goes mushy.
• Reheating: No need. Serve cold or room temp. It’s a salad, after all.

Frequently Asked Questions

Can I use red cabbage instead?
You can, but it’ll taste a bit earthier and look very different. Still good though.

Is this the same as coleslaw?
Not quite — no mayo, no sugar, and a sharper, saltier flavor. Think of it as coleslaw’s moodier, leaner cousin.

Can I add other things to it?
Sure. Grated carrot, thinly sliced onions, or even a bit of dill works well. But it’s honestly best as-is.

Can I use apple cider vinegar?
Yep, it’ll just add a bit of fruitiness. Stick with white wine vinegar if you want that clean, classic taste.

Nutrition Facts (Per Serving):

• Calories: 92
• Fat: 7g
• Carbs: 7g
• Protein: 2g
• Sodium: 275mg
• Sugar: 3g