Description: This vintage recipe, born out of necessity during the Depression Era, transforms humble ingredients into a refreshing and surprisingly flavorful salad that’s perfect for potlucks, picnics, or a simple weeknight meal. It’s a testament to resourceful cooking, using readily available and inexpensive vegetables preserved in a tangy, sweet-and-sour dressing. This salad keeps well for several weeks, making it a fantastic make-ahead option.
Ingredients:
For the Salad:
- 1 medium head of green cabbage, shredded (about 6-8 cups packed)
- 4 small cucumbers, thinly sliced
- 2 green bell peppers, seeded and thinly sliced (optional, can be omitted or substituted with another vegetable)
- 1 large red onion, thinly sliced or diced
- 1 bunch of radishes, thinly sliced
- ½ bunch of celery, thinly sliced
For the Dressing:
- 1 cup vegetable oil (or any neutral-flavored oil like canola or grapeseed)
- ½ cup warm water (important for dissolving the sugar and salt)
- 1 ½ cups white vinegar
- 10-12 tablespoons granulated sugar (adjust to taste preference)
- 1 tablespoon salt
- 1 tablespoon garlic powder
Preparation:
Step 1: Prepare the Vegetables. Wash all the vegetables thoroughly. Shred the cabbage finely. Thinly slice the cucumbers, radishes, and celery. Peel and thinly slice or dice the red onion. If using green bell peppers, remove the seeds and membranes, then slice them thinly. Step 2: Combine Salad Ingredients. In a very large bowl (or a clean food-grade container), combine the shredded cabbage, sliced cucumbers, sliced radishes, sliced celery, sliced or diced red onion, and optional sliced green bell peppers. Ensure the vegetables are evenly distributed within the bowl. Step 3: Prepare the Dressing. In a separate bowl, combine the warm water, sugar, and salt. Stir vigorously until the sugar and salt are completely dissolved. This is crucial for a smooth and well-integrated dressing. Step 4: Add Vinegar and Oil. Once the sugar and salt are dissolved, add the white vinegar and vegetable oil to the bowl with the water mixture. Whisk all ingredients together until well combined. The dressing should appear slightly emulsified. Step 5: Dress and Pack the Salad. Pour the dressing evenly over the vegetables in the large bowl. Toss the salad thoroughly to ensure that all the vegetables are coated in the dressing. Pack the salad tightly into clean jars or airtight containers. Pour any leftover dressing equally into each jar or container, ensuring the vegetables are submerged in the liquid. Step 6: Refrigerate. Seal the jars or containers tightly and refrigerate the salad for at least 24 hours before serving. This allows the vegetables to marinate in the dressing, developing flavor and softening slightly. The salad will last for several weeks in the refrigerator.
Why You Will Love This Recipe:
This Depression Era Cabbage Salad is more than just a simple side dish; it’s a taste of history. You’ll love it because:
- It’s Budget-Friendly: The ingredients are inexpensive and readily available, making it perfect for feeding a crowd without breaking the bank.
- It’s Long-Lasting: The vinegar-based dressing acts as a preservative, allowing the salad to last for several weeks in the refrigerator. This is a huge time-saver and makes it ideal for meal prepping.
- It’s Versatile: You can easily customize the recipe to your liking by adding or substituting vegetables based on your preferences and what’s in season. Consider adding shredded carrots, chopped broccoli, or even some dried cranberries for a touch of sweetness.
- It’s Refreshing: The crisp vegetables and tangy dressing create a delightful and refreshing salad that’s perfect for hot summer days.
- It’s Flavorful: Don’t let the simple ingredients fool you. The combination of sweet, sour, and savory flavors creates a surprisingly complex and addictive salad. The garlic powder adds a subtle depth that elevates the overall taste.
- It’s a Conversation Starter: Serving this salad is a great way to spark conversations about history, resourcefulness, and the ingenuity of cooks during difficult times.
- It’s a Time Saver: This is the perfect salad to make ahead. It means you have one part of any meal sorted well in advance.
COOKING Rating: Easy
Serving Suggestions:
- Serve as a side dish at barbecues, picnics, or potlucks.
- Pair with grilled meats, poultry, or fish.
- Enjoy as a light lunch or snack.
- Serve as a topping for sandwiches or wraps.
- Add shredded cheese or chopped nuts for extra flavor and texture.
- Drain the salad slightly before serving for a less watery presentation.
Tips:
- Adjust the amount of sugar to your liking. Some people prefer a sweeter salad, while others prefer a more tangy one. Start with 10 tablespoons and add more to taste.
- For a milder onion flavor, soak the sliced red onion in cold water for 15-20 minutes before adding it to the salad.
- Use a mandoline slicer to ensure uniform slices of cucumbers and radishes.
- If you don’t have warm water, you can heat the water in the microwave for a few seconds until it’s warm to the touch.
- Make sure the jars or containers are completely clean and airtight to prevent spoilage.
- Shake or stir the salad occasionally while it’s refrigerating to ensure the dressing is evenly distributed.
- Consider adding a pinch of red pepper flakes to the dressing for a little bit of heat.
Prep Time: 20 minutes Cook Time: 0 minutes (no cooking required) Total Time: 20 minutes (plus refrigeration time)
Nutritional Information: (Estimated, per serving, based on 12 servings)
- Calories: Approximately 200-250
- Protein: 1-2g
- Sodium: 300-400mg
(Note: Nutritional information can vary depending on specific ingredients and serving sizes. This is an estimate.)
Conclusion:
The Depression Era Cabbage Salad is a testament to the enduring power of simple, resourceful cooking. It’s a delicious, affordable, and long-lasting salad that’s perfect for any occasion. This recipe is more than just food; it’s a piece of history, a reminder of simpler times, and a celebration of the ingenuity of cooks who knew how to make the most of what they had. Give it a try and discover why this vintage recipe is still a favorite today! It’s one of those recipes that gets better with time.
Questions and Answers about this Recipe:
Q1: How long will this salad actually last in the refrigerator?
A: The high acidity from the vinegar in the dressing acts as a natural preservative, so this salad can typically last for several weeks in the refrigerator, often up to 3-4 weeks if stored properly in airtight containers or jars. It’s always a good idea to check for any signs of spoilage (unusual smell, discoloration, or excessive sliminess) before consuming it.
Q2: Can I substitute the white vinegar with another type of vinegar?
A: While white vinegar provides a traditional tangy flavor, you can experiment with other types of vinegar. Apple cider vinegar would be a good substitute for a slightly sweeter and fruitier flavor. Rice vinegar would offer a milder and less acidic taste. Avoid using balsamic vinegar, as its strong flavor and dark color would significantly alter the salad’s profile.
Q3: Is there anything I can add to this salad to make it a complete meal?
A: Absolutely! To make it a more substantial meal, consider adding some protein. Cooked and shredded chicken or turkey would be a classic choice. Hard-boiled eggs, cubed ham, or even canned tuna or chickpeas would also work well. For added texture and flavor, you could also toss in some toasted nuts or seeds.
Q4: The salad seems a bit too watery after it sits for a while. Is there a way to prevent this?
A: Yes, the vegetables will release moisture as they sit in the dressing. To minimize this, you can try salting the shredded cabbage and cucumbers lightly before adding them to the bowl. Let them sit for about 15-20 minutes, then squeeze out the excess moisture before combining them with the other ingredients. Also, pack the salad tightly into the jars to help prevent excess liquid from forming.
Q5: What’s the story behind calling this a “Depression Era” salad?
A: This recipe originated during the Great Depression in the 1930s, a time of widespread poverty and food scarcity. People had to be incredibly resourceful with the ingredients they had on hand. This salad uses inexpensive, readily available vegetables that could be preserved for a long time. The vinegar-based dressing was a cost-effective way to extend the shelf life of the salad, ensuring that families had something nutritious to eat even when resources were limited. It’s a testament to the ingenuity and resilience of cooks during that era.
