It’s a beautiful thing when you can make a cabbage salad that tastes just as good the second night — if not better — as it did the first night you served it.
For some reason during the last week or two of the Pantry Challenge, I ignored the contents of my vegetable drawer. Probably because it was just too full. The cold temps have had me drifting toward carbs instead of the abundance of fresh vegetables that I normally enjoy.
The cabbage, a few weeks older than when the farmer packed it in my produce box was still in very good shape. I thank my ten-year old KitchenAid refrigerator. I splurged on the bells and whistles which includes a crisper that does its job.
We had carrots, radishes, a few green onions, and cilantro, so I knew I could pull off a colorful and tasty salad.
We enjoyed the salad with our Enchilada supper one night and as a cole slaw the next night. Delicious both times! I’m going to make this with tacos next time. I think they’ll be a perfect crunchy filling.
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. While cabbage is pretty cheap year-round, I plan extra meals with cabbage in the late winter months when it goes on sale.
- Make your own dressings. I’m sure you’ve got plenty of salad recipes that call for bottled dressing. Those bottles are either way too expensive or full of junk. Make your own and save money.
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- plastic cutting boards – I have blue boards for veggies and white boards for meat.
- Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
- salad spinner – I have this one and love the salad bowl bottom.
- cooking tongs – I use these all the time for cooking in a skillet.
Cumin-Scented Cabbage Salad
- 1 head green cabbage thinly sliced
- 2 carrots sliced into coins
- 5 green onion sliced
- 2 radishes sliced
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup apple cider vinegar
- 1 clove garlic minced
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1/4 cup olive oil
- In a large salad bowl combine the cabbage, carrots, scallions, radishes, and cilantro. Toss gently.
- In a small jar or bowl, combine the vinegar, garlic, cumin, paprika, salt, and pepper. Add the olive oil and mix well. Toss with salad.
- Serve immediately. If desired chill and serve within 2 days.
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Post updated March 25, 2017.