Swedish Pizza Salad Recipe

Swedish pizza salad is a cabbage salad that goes great with a piece of pizza. Its shredded cabbage tossed in oil, vinegar, and oregano that’s chilled to mellow out the raw cabbage. There is still a crunch to the cabbage but not so much that you’ll be biting into chunks of raw cabbage.

I love having a bowl of this on the side whenever we make pizza at home. Its so easy to make and uses ingredients that I most likely have already in my house. Plus it’s a nice way to have something green on the table without having to cut up tons of different vegetables. Make this earlier in the day and let it sit in the fridge. Just give it a good stir when you’re ready to serve.

Why You Will Love This Recipe

The cabbage has a nice crisp to it after chilling it in the dressing. By slicing the cabbage thin allows it to slightly wilt and soften but not too much. Every bite you will taste that kick of vinegar and oregano. This will help break up those flavors of pizza.

There are also minimal dishes to wash. You will need a knife, cutting board and a large bowl. Along with a small bowl to combine your dressing. Once it’s covered in the fridge youre done. Great recipe to have in your back pocket when you have no room in the oven to cook another side.

Ingredients You Will Need

Cabbage, white wine vinegar, olive oil, dried oregano, salt and black pepper. Because you only have these few ingredients I like to make sure your cabbage is nice and fresh. Taste your cabbage after it has chilled and see if you would like more salt, pepper, or vinegar.

Cabbage

I like to use a nice crisp head of cabbage. Remove any bruised leaves from the outside of the cabbage. Slice the cabbage as thin as possible. Where the cabbage starts to thicken you may have to spend a little more time. If the cabbage is cut to thick it will be tough to eat after marinating. You can use half of your white cabbage with red cabbage as well. The salad will tint color as it marinates.

White Wine Vinegar

This gives the salad that tangy taste. It will seem really strong but after adding it to the salad and letting it sit it mellows out. If you don’t have white wine vinegar you can substitute apple cider vinegar. It will have a different taste but will give you the acidity your looking for.

Dried Oregano

This spice will give the salad that pizza flavor. Crumble the oregano in your fingers so its more spread out when you add it to your salad. It will soften as your cabbage marinates. You can also use an Italian herb seasoning but you will be tasting the other spices in the mix.

Directions

There’s really not much that goes into this salad besides cutting your cabbage. It can be ready and in the fridge within minutes.

Slice the Cabbage

Slice your cabbage in half and remove the core. Slice your cabbage as thin as possible and add to a large mixing bowl. Have your bowl a little bigger so you can toss the salad easily.

Squeeze the Cabbage

Using your bare hands squeeze the cabbage for about 2-3 minutes. You will notice it becoming more malleable and taking up less space in your bowl. Just want your cabbage to slightly soften.

Create Your Dressing

In a small bowl or cup mix the olive oil, white wine vinegar, dried oregano, salt, and black pepper together. Once the dressing has sat it will separate. Stir the dressing before pouring over your cabbage.

Stir & Marinate

Using a pair of tongs stir your cabbage. You will want to lift the cabbage that hasn’t been dressed yet. Once your cabbage is marinated cover and refrigerate for at least 2 hours. Remember to stir your cabbage before serving. Some of the dressing will pool at the bottom of your bowl.

Tips for This Recipe

• A mandoline helps if you want a thinner shred of cabbage. Just remember to use your finger protector and stop when the cabbage is too small. You can do this recipe with just a knife as well it doesn’t need to be perfect.
• If you want a more wilted piece of cabbage boil water over your shredded cabbage. Drain the cabbage and let it come to room temperature. Shake out as much water as possible so your salad isn’t runny. If you like more of a crunch I would leave this step out.
• Try making this recipe the night before. Your cabbage will have more of a wilt to it. Your oregano will also infuse more into your dressing. Just give it a good stir and taste before you serve. You may need a little more vinegar or pepper.

Store & Reheat

• To Store: Place in an air tight container and consume within 3-5 days. As the cabbage wilts more it will release liquid. Make sure to stir before serving.
• To Freeze: Don’t freeze this salad. The cabbage will not be crispy when it thaws out. It will leave a lot of liquid as well.
• To Reheat: You will not need to reheat this salad. Take it out of the fridge and give it a stir to distribute your dressing.

Serve With…

• Pizza with a heaping of your cold cabbage on the side.
• Baked ziti with mozzarella cheese and tomato sauce.
• Chicken Parmesan with spaghetti and a bowl of salad on the side.
• Garlic bread on a lunch day. Use your bread to dip in the dressing.

FAQ

Can I use coleslaw mix from the store?

Absolutely. When I don’t feel like cutting up cabbage I buy coleslaw mix from the store. Its pieces may be larger so massage it for a little longer and give it more time to chill. Feel free to add any carrots or red cabbage.

Why is my cabbage tough?

Your cabbage may be cut too thick or may need more time to chill. When cutting the cabbage make sure its thin enough to where you can massage it and it begins to soften. Give it at least 2 hours in the fridge. If it’s already combined let it sit longer and massage the cabbage a bit more if you have time.