Spicy, Simple Cabbage Salad
"This is a salad I make with leftover cooked cabbage that I have when I make Egyptian Style Stuffed Cabbage, see my recipe for these. It's so easy, but a great little salad with just the right amount of heat. Enjoy!"
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 small green cabbage (or any leftover cooked cabbage)
- 3 tablespoons mayonnaise
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon cayenne pepper, depending on how hot you like it (less (or more)
- 1 teaspoon white vinegar
- 1⁄2 teaspoon canola oil
- 1 slice onion (finely chopped)
directions
- Take cooked cabbage and chop into bite size thin chunks or slices.
- Put into a large mixing bowl.
- Add in mayonnaise, stir around to coat.
- Add in vinegar and oil, stir to mix.
- Add rest of ingredients, mix well, cover and let chill one hour before serving.
- Excellent salad for summer BBQ's, really great anytime!
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Reviews
-
Oh my goodness I think all your recipes are the best masha Allah (praise be to God). I have been missing out getting rid of that middle part of the cabbage when making recipe#194768. This is a great salad! DH said he liked it and for cabbage salad that says a lot. I used Hellman's olive oil mayonnaise to be soy free, sea salt, to taste, freshly ground black pepper, to taste, much less cayenne pepper, to taste, sliced purple onion, plus the rest of the ingredients. I will make this again. Made for WELCOME TO EGYPT!
RECIPE SUBMITTED BY
<p>I'm an American living in Cairo, have lots of free time and love to cook! My friend told me I know the science of food, that I am a food scientist; I was like what??? She said that I put together ingredients that she would never think of, that I know what goes with what, what tastes and works... honestly I really don't know about that, but I do love cooking. I like experimenting and making delicious, but simple meals. I love fresh ingredients, spices and enjoy preparing food for friends. I am so pleased when I see the enjoyment they get from my food. Please be patient with my recipe posts, some may seem lengthy, but I like to explain well so you will get it the first time. I appreciate this from others, so I hope you will too. Also, I never measure anything, so I will try my best to give measurements that will work for you. Anyway, enjoy my recipes on food.com!</p>
