Description
A vibrant and flavorful Garlic Cabbage Salad (Ensalada de Col Andaluza) featuring thinly sliced green cabbage tossed with a warm garlic, smoked paprika, and cumin olive oil dressing, finished with a splash of sherry vinegar and fresh parsley garnish. This Spanish-inspired salad is crisp, aromatic, and perfect as a refreshing side dish.
Ingredients
Scale
Salad
- 1 head green cabbage (1.5 lbs / 675 grams)
- Sea salt & black pepper, to taste
- Chopped parsley, for garnish
Dressing
- 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)
Instructions
- Prepare the cabbage: Remove 1 to 2 outer leaves from the cabbage head. Cut the cabbage into 4 equal pieces and remove the core from each piece. Slice each piece into 1/4 inch (0.635 cm) thick strips.
- Wash and dry: Rinse the sliced cabbage under running water using a strainer. Drain well and spin dry in a salad spinner, or pat dry thoroughly with a dishcloth. Transfer the cabbage to a large bowl and season with salt. Set aside.
- Heat the olive oil: Place a frying pan over medium heat and add the extra virgin olive oil. Allow it to warm gently for a couple of minutes.
- Sauté the garlic and spices: Add the thinly sliced garlic to the warm oil. Stir constantly for 1 to 2 minutes until the garlic is lightly browned but not burnt. Quickly add the sherry vinegar, smoked paprika, cumin, and season with salt and black pepper. Turn off the heat and stir to combine the dressing.
- Toss the salad: Drizzle the warm garlic and spice-infused olive oil mixture over the sliced cabbage. Toss thoroughly until the cabbage is well coated with the flavorful dressing.
- Serve and garnish: Transfer the salad to a large serving dish and sprinkle the top with chopped fresh parsley. Serve immediately and enjoy the vibrant flavors.
Notes
- Make sure to brown the garlic lightly to avoid bitterness – it should turn a gentle golden color.
- This salad can be made a few hours ahead; the flavors meld beautifully as it sits.
- For an extra kick, add a pinch of cayenne pepper or a splash of lemon juice.
- Use a sharp knife or a mandoline for even cabbage slices to ensure consistent texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the cabbage will soften over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Spanish
Keywords: Garlic Cabbage Salad, Ensalada de Col Andaluza, Spanish salad, smoked paprika salad, garlic dressing, healthy salad, vegetarian Spanish recipes
