Looking for a cabbage and Parmesan salad? This shaved cabbage salad with Parmigiano Reggiano and aged balsamic is one of the simplest and most delicious salads I know. Finely shaved cabbage tossed in olive oil, piled with a snowfall of grated Parmesan and finished with a drizzle of sweet, punchy balsamic. Just 4 ingredients, no cooking, and it’s the perfect side for pasta, roast meats or grilled fish.
If it’s true that imitation is the highest form of flattery, then chef Andy Bunn of Cafe Sopra in Sydney should consider himself well and truly flattered. You see, it was Andy, or more specifically his to-die-for shaved cabbage salad, that kick-started my cabbage obsession.
Now I know what you’re thinking. Cabbage?? An obsession??
I know they aren’t two words you often see together in a sentence. But just humor me for a minute and put aside your thoughts of overcooked boiled mush or stinky fermented sauerkraut. I’m talking fresh, crunchy veg, delicately shaved to give a lovely light texture that forms the perfect carrier for your dressing of choice. An entirely different beast indeed.
I still remember my first encounter with Andy’s salad with vivid clarity. I was at Sopra for lunch with a dear friend and felt like something light but flavorful. To be honest, I think I ordered the shaved cabbage with reggiano and aged balsamic more out of curiosity than desire. So you can imagine my pleasant surprise when I was presented with a little mound of shoestring cabbage ribbons with superbly intense cheese, so finely grated it was almost invisible, and a crowning drizzle of slightly sweet but punchy aged balsamic. Perfect lunchtime fare.
Since then, whenever I see cabbage salad on a menu, I just have to order it. A shaved red cabbage salad with gorgonzola, walnuts and raisins. A white cabbage and mint salad with shaved grana padano and a zesty lemon dressing. And Karen Martini’s version with fresh mint and caraway seeds. Each has its charms, but none of them has a patch on the original.
Why You’ll Love This Cabbage Parmesan Salad
- Just 4 ingredients – cabbage, olive oil, Parmesan and balsamic.
- No cooking – ready in 15 minutes.
- Keeps well – unlike leafy salads, cabbage salad doesn’t wilt quickly, so it’s perfect for picnics and lunchboxes.
- Low carb and budget-friendly – cabbage is one of the cheapest vegetables around.
Ingredients
- Cabbage – Savoy cabbage gives the most delicate texture, but regular white (green) cabbage works well too. Red cabbage is lovely for color.
- Extra virgin olive oil – a mid-range oil with good flavor, but not so intensely grassy that it clashes with the cheese.
- Parmigiano Reggiano – finely grated. Grana Padano or Pecorino also work.
- Aged balsamic vinegar – the older the better. A thick, syrupy balsamic or balsamic glaze is perfect.
Tips for the Best Shaved Cabbage Salad
- Use quality ingredients – with a dish this simple, you’re relying on the quality of your cheese and balsamic to shine.
- Slice it super thin – use a sharp knife, a mandoline or the slicing blade on your food processor. We want the finest shavings, not chunky ribbons. Discard any thick ribs.
- Let it sit – tossing the cabbage in oil and leaving it for 15 minutes softens it slightly.
- Be sparing with the balsamic – a drizzle is all you need.
Shaved Cabbage Salad with Parmesan & Aged Balsamic
Ingredients
- 1/2 white or Savoy cabbage
- 1/4-1/3 cup extra virgin olive oil
- 4.5 oz Parmigiano Reggiano 125g, finely grated
- aged balsamic vinegar (preferably 8+ years old) to drizzle
Instructions
-
Discard the outer leaves of the cabbage, then shave it as finely as you can with a sharp knife or mandoline, discarding any thick ribs as you go.
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Place in a large bowl, drizzle over 1/4 cup oil and toss. If the salad seems a little dry, toss through some more oil. Allow to stand for at least 15 minutes, or up to a couple of hours.
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Toss through the cheese and season with salt and pepper.
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Arrange on a serving platter or in a salad bowl and drizzle over a sparing amount of balsamic.
Variations
red cabbage, gorgonzola & walnut – use red cabbage, crumbled gorgonzola, toasted walnuts and a handful of raisins.
lemon & mint – swap the balsamic for lemon juice and add lots of fresh mint.
caraway – add a teaspoon of toasted caraway seeds – lovely with roast pork.
more substantial – add toasted pine nuts, almonds or crispy bacon, or top with grilled chicken.
dairy-free – skip the cheese and add toasted nuts and a little extra salt.
no aged balsamic – use regular balsamic reduced in a small pan until syrupy, or a squeeze of lemon.
Which Cheese Is Best for Salad?
For this salad, Parmesan is my favorite because it’s salty and nutty and stands up to the crunchy cabbage. Pecorino works too. For other salads, try crumbled feta, goat cheese, blue cheese or shaved aged cheddar.
An Easy 3-Ingredient Salad Dressing
The dressing here is about as simple as it gets: extra virgin olive oil, a drizzle of aged balsamic and salt. For a brighter version, swap the balsamic for lemon juice, using roughly 3 parts oil to 1 part lemon juice, then season well.
What to Serve with Cabbage Salad
It’s great as a side dish to pasta, especially if it happens to be served alongside fresh tagliatelle al ragu cooked by a cute Irishman. It’s also lovely with roast chicken, pork, steak, sausages or grilled fish.
How to Store Cabbage Salad
Dressed cabbage salad will keep in an airtight container in the fridge for 1-2 days. For best results, add the cheese and balsamic just before serving. Undressed shredded cabbage keeps for 3-4 days.
Just Wish Dinner Was Easy?
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More 5-Ingredient Easy Cabbage Recipes
- Wonderful Cabbage Wedges
- Cabbage ‘Chow Mein’
- Salted Cabbage ‘Tortillas’
- Cabbage and Sausage
- Parmesan Cheese Substitutes
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio
My God…how fabulous is that cabbage salad at Sopra!!?!?!?!
I find that the Chinese mandolins they sell next door work best for the fine shavings you really need to make this great. And when the salad first went on the Sopra menu, the girls there told me it had a little lemon juice in the dressing as well, which has worked fantastically for me.
Finally….love your site!
what a lovely, simple, but very effective idea!
Wow, this looks like a recipe I could even make.
One thing we do have in Laos is cabbage and great cheese.
Yummo! I have to admit to loving even the boiled, semi-mash cabbage that my grandmother makes as an accompaniment to silverside! I boil my cabbage with half and half milk and water, till the cabbage is al dente, than drain and mix in a large lump of salted butter and some crispy bacon. Mmmm I can taste it now. Yours looks absolutely gorgeous, I can’t wait to dig in. A food processor would probably work marvels in the cutting department too…
i’ve only recently jumped on the fresh cabbage bandwagon (despite the terrible gas it causes, sorry for sharing too much!) having only been exposed to the stinky variety that’s been boiled to within an inch of its life. this looks delicious!
I’m hearing you dominic.
I was wondering if there was some lemon juice in there as well… will try it out next time
thanks spagetti
hope it works out for you rebecca. I’ve never been to laos but it’s definitely on my list
thanks for sharing your cabbage tricks em… will have to work up to giving the cooked variety a go
glad to hear you’re a cabbage convert too michelle… and thanks for mentioning the gas ;)
Oh Jules, I’ve had that salad at Cafe Sopra. And isn’t it sublime? The simplicity of this dish always fills me with wonder.
Worth getting a mandolin to make this alone. Would be wonderful with one of those sugarloaf cabbages that are available for a nano second in the middle of winter?
Just made this for lunch. Brilliant. I added a squeeze of lemon as I didn’t have any balsamic. Even without the balsamic it is delicious.
PS> I used a sugarloaf cabbage/
I also meant to say that I think at Sopra they use baby cabbages, which is why it is not available all year round.
I love people who make food look beautiful. I’ve always loved the delicate texture of cabbage, but I’ve always restricted it to Asian-influenced dishes. I’m excited for this new twist. Thanks so much for sharing.
Cabbage is an obsession! I fry lightly in a pan with onion slivers and xo sauce then pour over my beaten egg to make a fabulous omelette which works really well with oyster sauce – weird but good
I’m looking forward to trying your recipes Jules! I love cabbage, but am always on the lookout for recipes that don’t cause bad wind (cooked cabbage only) – caraway and dill seeds are good, but I prefer not to always use them.
I love this recipe and make it often but I use feta cheese crumbles in place of the parmesan and white balsamic vinegar. So pretty and so yummy.