Refrigerator Cabbage and Pepper Salad

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The original Amateurs Salad is a generous batch of chopped cabbage with carrots, red peppers and onion. Its oil-and-vinegar dressing tastes brighter after a few hours, when salt draws a little liquid out of the vegetables. Slice everything evenly, mix the measured seasonings and oil through the cabbage, then let the bowl rest in the refrigerator. It stays crunchy enough for a side dish with grilled meat or boiled potatoes. The source says to seal the raw salad in jars for winter without a tested canning method. This version goes into clean covered containers in the fridge and is eaten within a few days, not kept on a pantry shelf.

Recipe card

Refrigerator Cabbage and Pepper Salad

A crunchy cabbage, carrot, pepper and onion salad with vinegar and sunflower oil.

Prep 35 minCook 0 minTotal 215 minYield About 12 side servings

Equipment: Large bowl, shredder or knife, clean covered containers

Ingredients

2 kg white cabbage, finely shredded 3 carrots, grated 2 red sweet peppers, thinly sliced 1 onion, thinly sliced 1 tbsp salt 1 tbsp sugar 50 ml 9% vinegar 100 ml sunflower oil 1 tbsp cabbage seasoning, optional to taste ground black pepper

Instructions

1. Cut vegetables

   Wash and trim cabbage, carrots and peppers; slice onion thinly.

2. Dress

   Mix vegetables with salt, sugar, pepper and optional cabbage seasoning.

3. Add liquids

   Pour in measured vinegar and sunflower oil; toss thoroughly.

4. Rest chilled

   Cover and refrigerate 2–3 hours until lightly softened and juicy.

5. Serve

   Toss again and serve cold; refrigerate leftovers.

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How to tell when it is ready

Cabbage is seasoned and lightly softened but still crisp.

Tips

• Slice cabbage thinly for even dressing.
• Measure vinegar instead of estimating.
• Rest in the refrigerator rather than on the counter.
• Toss again before serving.

Serving suggestions

• Pair with roast chicken.
• Serve beside boiled potatoes.
• Add to a sandwich.
• Offer with a bowl of bean soup.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered and use within 3 days.

Food safety

Raw oil-and-vinegar cabbage salad is not shelf-stable; do not seal for pantry storage or replace vinegar arbitrarily.

Frequently asked questions

Can I can this salad for winter?

Not from this method. Use a tested canning recipe instead of sealing these raw vegetables.

How should I store refrigerator cabbage and pepper salad?

Refrigerate covered and use within 3 days.