Equipment
Ingredients
Salad Base
- 400 g white cabbage, cored and finely grated
- 10 g fresh flat-leaf parsley, finely chopped
Tangy Vinaigrette
- 15 g dijon mustard, smooth
- 30 ml white wine vinegar
- 45 ml extra virgin olive oil
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 130 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 352 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 193 mg
- Calcium
- 48 mg
- Iron
- 0.8 mg
- Magnesium
- 16 mg
- Phosphorus
- 32 mg
- Zinc
- 0.2 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 40 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 124 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.3 mg
- Folate
- 47 mcg
- Water
- 105 g
Sources: USDA FoodData Central
Method
Using a box grater on the largest teardrop-shaped holes, grate the cabbage into small, fine shreds. Place the grated cabbage into a large mixing bowl.
In a small mixing bowl, combine the Dijon mustard, white wine vinegar, kosher salt, and black pepper. Whisk vigorously until the salt is fully dissolved and the mixture is uniform.
While whisking the mustard and vinegar mixture continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream until the vinaigrette becomes fully emulsified, thick, and creamy.
Pour the emulsified vinaigrette over the grated cabbage. Add the finely chopped parsley and mix thoroughly until every piece of cabbage is evenly coated with the dressing.
Allow the salad to rest at room temperature for at least 30 minutes before serving. This resting period allows the acid and salt in the vinaigrette to soften the cabbage and meld the flavors.
Chef's Notes
- The friction of a box grater physically bruises the cabbage, which expels its natural juices into the dressing. This creates a slightly soupy, incredibly flavorful liquid at the bottom of the bowl that is characteristic of the dish.
- A strong, piquant Dijon mustard is essential here. It acts both as the primary flavor backbone and the emulsifier that binds the oil and vinegar into a creamy coating.
- Do not be tempted to use a sweeter vinegar like balsamic or apple cider. The crisp bite of white wine vinegar provides the necessary tension against the earthy sweetness of the raw cabbage.
Storage
Refrigerator: 3 days — Store in an airtight container. The cabbage will soften further over time, which many find highly desirable.
Troubleshooting
Vinaigrette separates or breaks
Cause: Olive oil was added too quickly or not whisked vigorously enough
Fix: Add half a teaspoon of Dijon mustard to a clean bowl, then slowly whisk the broken vinaigrette into the fresh mustard to re-emulsify
Prevention: Stream the oil in very slowly, drop by drop at first, while whisking constantly to build a stable emulsion
Cabbage is too tough and chewy
Cause: Cabbage was sliced thickly rather than grated, or it was served immediately without resting
Fix: Massage the dressed salad with clean hands for 1 to 2 minutes, then let it sit for an additional 15 minutes
Prevention: Always use a grater or the grating blade of a food processor, and allow proper resting time
Cultural Context
Salade de chou blanc is a ubiquitous element of the classic French crudites platter, often found in traditional bistros and brasseries. Unlike American coleslaw which relies heavily on mayonnaise and dairy for creaminess, the French iteration leans on a robust mustard vinaigrette, offering a lighter, sharper, and more palate-cleansing profile that perfectly cuts through rich meats like duck confit or roast chicken.
