Equipment
Ingredients
Salad Base
- 400 g white cabbage, cored and finely grated
- 10 g fresh flat-leaf parsley, finely chopped
Tangy Vinaigrette
- 15 g dijon mustard, smooth
- 30 ml white wine vinegar
- 45 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a box grater on the largest teardrop-shaped holes, grate the cabbage into small, fine shreds. Place the grated cabbage into a large mixing bowl.
In a small mixing bowl, combine the Dijon mustard, white wine vinegar, kosher salt, and black pepper. Whisk vigorously until the salt is fully dissolved and the mixture is uniform.
While whisking the mustard and vinegar mixture continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the vinaigrette becomes fully emulsified, thick, and creamy.
Pour the emulsified vinaigrette over the grated cabbage. Add the finely chopped parsley and mix thoroughly until every piece of cabbage is evenly coated with the dressing.
Allow the salad to rest at room temperature for at least 30 minutes before serving. This resting period allows the acid and salt in the vinaigrette to soften the cabbage and meld the flavors.
Chef's Notes
- The friction of a box grater physically bruises the cabbage, which expels its natural juices into the dressing. This creates a slightly soupy, incredibly flavorful liquid at the bottom of the bowl that is characteristic of the dish.
- A strong, piquant Dijon mustard is essential here. It acts both as the primary flavor backbone and the emulsifier that binds the oil and vinegar into a creamy coating.
- Do not be tempted to use a sweeter vinegar like balsamic or apple cider. The crisp bite of white wine vinegar provides the necessary tension against the earthy sweetness of the raw cabbage.
Storage
Refrigerator: 3 days — Store in an airtight container. The cabbage will soften further over time, which many find highly desirable.
