Marinated Cabbage Salad Recipe

Seriously, The Best Marinated Cabbage Salad Recipe I’ve ever tried. My family has been using this recipe for many-many years and there is no holiday without this yummy salad on the table. This Salad is very flavorful, colorful and delicious. I LOOOVE that you can make it in advance and keep it refrigerated over a week!

I usually make double portion, because I like to share with my parents and sisters. Super quick and easy salad recipe.

This Marinated Cabbage Salad will look absolutely amazing on your Thanksgiving and Christmas table or just a Sunday gathering:). This salad is a keeper I’m telling you!

Ingredients:

2 1/2 lb shredded green cabbage

1 lb bell peppers (red, yellow, orange), sliced into thin strips

1 lb grated carrots

1 lb onions, thinly sliced

1 cup extra light olive oil

1 1/2 tbsp salt

3/4 cup white sugar

3/4 cup distilled white vinegar

Add shredded cabbage (make sure not to get small chunks of cabbage and try your best to get nice long cabbage pieces), grated carrots (use large grater), sliced bell peppers and onions (thinly slice bell peppers and onions) into a large mixing bowl.

!!!VERY IMPORTANT!!! Cut all the vegetables as described in the recipe. It makes huge difference, trust me!

Add sugar, salt, vinegar and oil into the bowl with vegetables. Mix very very well with your clean hands. Make sure all the ingredients are mixed well.

Place a weight over your salad to get the juice out from the veggies. I use big plate or a lid to cover the mixture and placing bowl with water to weight it down.

Cover the bowl with clean towel and leave it overnight or at least 6 hours. We want our salad to be juicy, this is why we are doing all that weight down thing.

Transfer juicy Marinated Cabbage Salad in jars and refrigerate at least 1 day.

Enjoy!