August 9 2022 by Jill Wallentin![Jill Wallentin]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Swedish pizza salad
No matter which pizzeria you visit in Sweden, you'll be served this crunchy cabbage salad with your order. It might sound a bit strange at first, but believe us, it adds a refreshing, clean bite to a heavy pizza. We love the added bonus of fiber and vitamin C! It may be called Pizza salad, but it's not just for pizza night! It brightens any protein, and goes particularly well with fish.
USMetric
servingservings
Ingredients
- 1 lb 450 g green cabbage, finely shredded
- 3 tbsp 3 tbsp olive oil
- ¼ cup 60 ml white wine vinegar
- 1 tbsp 1 tbsp dried oregano
- 1 tsp 1 tsp freshly ground black pepper
- 1 tsp 1 tsp salt
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Making low carb simple
Instructions
- Finely shred the cabbage using a food processor, knife, mandolin, or vegetable peeler.
- Add the olive oil, white wine vinegar, oregano, freshly ground black pepper, and salt to a bowl large enough to comfortably fit all the shredded cabbage. Mix well.
- Add the shredded cabbage and massage it into the vinaigrette with clean hands. This helps to soften and flavor it.
- Serve the salad immediately, or set aside for at least an hour allowing the cabbage to marinate even longer in the vinaigrette.
Tips
Make a big batch while you're at it. Pizza salad stays fresh for up to a week in the fridge. It gets better with time!
You can substitute distilled white vinegar (5%) for white wine vinegar.
