"Better than Coleslaw" Spanish Garlic Cabbage Salad

By Spain on a Fork · 15 min

Ingredients

Instructions

1. Remove 1 to 2 outer leaves from the cabbage, quarter the head, cut out the cores, and slice each piece 1/4 inch (0.635 cm) thick.
2. Rinse the sliced cabbage in a strainer, then spin it completely dry in a salad spinner (or pat dry on a dish towel). Put it in a large bowl, season with salt and set aside.
3. Heat the olive oil in a frying pan over medium heat.
4. After a couple of minutes, add the sliced garlic and stir continuously. When it is lightly browned after 1-2 minutes, add the sherry vinegar, paprika and cumin, season with salt and pepper, then turn off the heat and mix.
5. Pour the garlic oil over the cabbage and toss until well combined.
6. Transfer to a large serving dish, sprinkle with chopped parsley and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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