Name: Garlic Cabbage Salad | Ensalada de Col Andaluza Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 1 head green cabbage (1.5 lbs / 675 grams); Sea salt & black pepper, to taste; Chopped parsley, for garnish; 1/4 cup extra virgin olive oil (60 ml); 8 cloves garlic, thinly sliced; 1 tbsp sherry vinegar (15 ml); 1 1/2 tsp sweet smoked Spanish paprika (4 grams); 1/2 tsp ground cumin (1.5 grams)

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Introduction

This Garlic Cabbage Salad, or Ensalada de Col Andaluza, is a vibrant Spanish-inspired dish that’s both simple and flavorful. Thinly sliced cabbage is tossed in a warm, garlicky dressing with smoky paprika and a splash of sherry vinegar. It’s a perfect refreshing side for any meal.

A white oval dish filled with a cabbage salad that has several layers mixed together: pale green and white cabbage pieces coated in a creamy sauce with a light orange tint, scattered golden-brown garlic slices, and small bits of fresh green herbs sprinkled on top. The dish is placed on a white marbled surface with a fork and knife beside it on a yellow and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head green cabbage (1.5 lbs / 675 grams)
1/4 cup extra virgin olive oil (60 ml)

8 cloves garlic (thinly sliced)
1 tbsp sherry vinegar (15 ml)

1 1/2 tsp sweet smoked Spanish paprika (4 grams)
1/2 tsp ground cumin (1.5 grams)

Sea salt & black pepper, to taste
Chopped parsley for garnish

Instructions

Step 1: Remove 1 to 2 outer leaves from the cabbage, then cut the head into 4 even pieces. Cut out the core from each piece and slice the cabbage into 1/4 inch thick slices.

Step 2: Rinse the sliced cabbage under cold water using a strainer. Dry thoroughly using a salad spinner or pat dry with a clean dishcloth. Transfer to a large bowl and season with salt. Set aside.
Step 3: Heat a medium fry pan over medium heat and add the olive oil.
Step 4: After a couple of minutes, add the sliced garlic and stir constantly. When the garlic turns light golden (1-2 minutes), add the sherry vinegar, smoked paprika, cumin, salt, and pepper. Turn off the heat and stir to combine.

Step 5: Pour the warm olive oil mixture over the sliced cabbage. Toss well to coat all the leaves evenly.
Step 6: Transfer the salad to a large serving dish and sprinkle with chopped parsley. Serve immediately and enjoy!

Tips & Variations

For a milder garlic flavor, sauté the garlic for a shorter time or use roasted garlic instead.

You can add a handful of toasted almonds or pine nuts for extra crunch.
If you prefer a little heat, sprinkle in some chili flakes along with the spices.
Substitute sherry vinegar with apple cider vinegar or white wine vinegar if unavailable.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cabbage will soften as it sits due to the warm dressing, so it’s best enjoyed fresh. Reheat slightly if desired, but the salad is also tasty served cold or at room temperature.

How to Serve

The image shows a white oval dish filled with a colorful cabbage salad. The salad consists of three main layers: the bottom layer is light green and white shredded cabbage, the middle layer includes golden brown crispy fried garlic slices scattered evenly, and the top layer is a light dressing that gives a shiny orange tint. Small pieces of fresh chopped green herbs are sprinkled on top, adding a fresh touch. The dish is placed on a white marbled surface with a striped yellow and white cloth underneath, a couple of silver forks to the left, some fresh parsley, garlic cloves, and pieces of bread beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well and will give the salad a vibrant color. The flavor will be slightly different but equally delicious.

Is this salad suitable for meal prep?

This salad is best made fresh or eaten within a day, as the cabbage softens over time. If prepping ahead, keep the dressing separate and toss just before serving for the best texture.