Description
This Zesty Spanish Garlic Cabbage Salad is a vibrant and flavorful dish combining crunchy green cabbage with a warm, aromatic dressing made from sautéed garlic, smoked paprika, cumin, and sherry vinegar. Perfect as a refreshing side or light meal, it offers a delightful balance of tangy, smoky, and earthy notes, all enhanced with fresh parsley and a touch of olive oil.
Ingredients
Scale
Main Ingredients
- 1 head green cabbage
- Sea salt, to taste
- Chopped parsley, for garnish
Dressing
- 1/4 cup extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 tbsp sherry vinegar
- 1 1/2 tsp sweet smoked Spanish paprika
- 1/2 tsp ground cumin
- Black pepper, to taste
Instructions
- Preparation: Remove 1 to 2 outer leaves from the head of cabbage. Slice it into 4 even pieces, remove the core, and then slice each piece into 1/4 inch thick slices.
- Rinse and Season Cabbage: Place the sliced cabbage in a strainer and rinse under cool water. Spin dry in a salad spinner or pat dry with a dishcloth. Transfer to a large bowl, season with sea salt, and set aside.
- Heat Olive Oil: In a frying pan, heat the extra virgin olive oil over medium heat for approximately 2 minutes until warm, creating the base for the dressing.
- Sauté Garlic: Add the thinly sliced garlic to the pan. Stir constantly and cook for 1 to 2 minutes until the garlic turns a light golden brown and releases its aromatic fragrance.
- Add Spices and Vinegar: Stir in the sherry vinegar, sweet smoked paprika, ground cumin, and season with salt and black pepper. Turn off the heat and mix everything well for about a minute.
- Toss Salad: Drizzle the warm olive oil mixture over the salted cabbage. Gently toss to coat every piece evenly with the flavorful dressing.
- Serve: Transfer the salad to a large serving dish and garnish with chopped parsley for a fresh, herbaceous finish.
Notes
- Use a sharp knife for clean, even cabbage slices.
- Adjust garlic quantity if you prefer a milder or stronger garlic flavor.
- The salad can be served immediately or chilled for 30 minutes to let flavors meld.
- For a spicier kick, add a pinch of cayenne pepper to the dressing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
