Everyday Cabbage Salad

Once dressed, the cabbage wilts and it becomes like Coleslaw which I love, so I have this for 2 to 3 days after dressing the Coleslaw. Storage / make ahead -I like to keep the chopped cabbage and dressing in the fridge, ready to use as required. It lasts up to a week, depending on how fresh the cabbage is! This recipe is an extra recipe I'm sharing as a side to this slow roasted Brown Sugar Garlic Butter Pork.

VARIATIONS for different cuisines

Garlic is always a welcome addition to the dressing, but if you do add it, the dressing is only good for 3 days (on salad or in jar). Asian - Use rice vinegar instead of cider vinegar, add 2 tsp of soy sauce instead of the salt, and 2 tsp sesame oil. 1 tsp grated ginger and 1 minced garlic clove would be a bonus. Serve alongside Asian mains. Indian Style- use 3 tbsp of oil, heat in small pan over medium heat and sauté 1 finely chopped garlic. When it is starting to turn golden, add 1 tsp of cumin seeds. Allow to cool then use in Dressing. Serve alongside Indian main dishes. Middle Eastern - add a handful of torn mint leaves or coriander/cilantro leaves or a mix of both. Serve alongside Middle Eastern main dishes. Mexican - use lime in place of the vinegar and extra virgin oil as the oil, and add 1 garlic clove, minced. A handful of coriander/cilantro leaves would be ideal too. Serve alongside Mexican mains. Mediterranean-Use red wine vinegar instead of cider vinegar, add 1 garlic clove minced, and 2 tsp of dried oregano. Serve alongside Mediterranean mains.