Equipment
Ingredients
Salad Base
- 500 g white cabbage, finely grated, core removed
- 10 g fresh parsley, finely chopped
Mustard Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 4 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Remove the tough outer leaves and core from the cabbage. Using a box grater or a food processor, finely grate the cabbage into thin shreds.
In the large mixing bowl, combine the white wine vinegar, Dijon mustard, fine sea salt, and freshly cracked black pepper. Whisk continuously while slowly streaming in the olive oil until the vinaigrette is fully emulsified and thick.
Add the grated cabbage and chopped parsley to the mixing bowl with the vinaigrette. Toss thoroughly to ensure every shred of cabbage is evenly coated with the dressing.
Let the salad rest at room temperature for at least 30 minutes before serving. This resting period is crucial as it allows the vinegar to lightly pickle and soften the cabbage.
Chef's Notes
- Using a high-quality, traditional Dijon mustard is absolutely essential here, as it provides both the primary flavor backbone and the necessary emulsifiers to hold the vinaigrette together.
- For an even softer texture, massage the grated cabbage with the salt for two minutes before whisking the rest of the vinaigrette ingredients directly over it.
- This salad actually improves over time. Making it a day in advance allows the flavors to meld profoundly and the cabbage to reach the perfect tender-crisp texture.
Storage
Refrigerator: 3 days — Flavor and texture improve after 24 hours of marinating.
