Grandma V's Cabbage Salad

According to the vast repository of information that is the internet, cabbage is one of the oldest cultivated vegetables, having been introduced to Europe by the Celts around 600 BC. It's been the topic of many famous and popular fad diets and is widely considered to be Russia's national food. Cabbage is also high in dietary fiber, vitamin C, vitamin K, folate, potassium, manganese, vitamin A, thiamine, vitamin B6, calcium, and iron, so we should probably all be eating more of it.

The history of tomatoes stretches back to South America, where they were first domesticated in the Andes region and later cultivated in Mexico by the Aztecs. Spanish explorers introduced tomatoes to Europe in the 16th century, where they were initially met with suspicion and even fear due to their relationship with nightshades. Despite the initial reluctance, tomatoes eventually gained popularity, particularly in Italy (and my house apparently), where they became a staple in cuisine.

And that's where this recipe for my Grandmother's Cabbage Salad comes in. I am addicted to this stuff, and it's so easy to make. I recommend making it about 30 minutes ahead of time so the flavors can meld, but beware; the tomatoes will leak and make your salad runny if it sits too long.

Print Recipe

Ingredients:

14oz bag Coleslaw Mix (or Shredded Cabbage)

4 Roma Tomatoes

1/2 cup + Mayonnaise

1 Tablespoon + Lemon Pepper

Directions:

1. Empty Coleslaw Mix into a large mixing bowl.

2. Dice Tomatoes and add to bowl with Coleslaw Mix.

3. Top with Mayonnaise (you may need to add more if you like your salads a bit more dressed).

4. Add 1 Tablespoon of Lemon Pepper and stir to combine.

5. Sample for taste, add more Mayonnaise and/or Lemon Pepper as desired.

6. Place in the refrigerator for 15-30 minutes so the flavors can meld.

7. Stir to combine just before serving.

8. Serve as a side with whatever you like.

Watch me make my Grandma's Cabbage Salad.