Pizza salad and semlor (maybe princess cake?) are the two things I really became obsessed with when living in Sweden. The salad is a pretty unassuming cabbage salad, with a simple oil and vinegar dressing and a little dried oregano, but it’s amazing – crunchy, bright, keeps for ages, is generally all-around perfect. The key is the texture of the shaved cabbage. Not grated or sliced, but shaved, with a vegetable peeler.
The origin of pizza salad is a bit of a mystery but the general consensus is that it was popularised by Italian-owned pizzerias in Sweden a few decades ago. Most pizza places will offer the salad now and it’s a common side in school lunches. We have pizza Friday every week and this is our staple side when lettuce is out of season.
One reader, Megan, commented: “This is ridiculously delicious. It’s amazing what a difference the vegetable peeler makes – paired the salad with a spaghetti squash pizza. So, so good! Thank you!”
Ingredients
Ingredient Notes and Substitutions
- Cabbage: this should be white cabbage. Choose a head that’s very tightly layered.
- Oregano: plain old dried oregano. You could probably use fresh but I’ve never tried – if so, double the amount.
- Olive oil: I imagine most pizzerias are using a cheaper oil than olive, like canola, so feel free to use that if you prefer.
- Vinegar: white wine vinegar is ideal, or a slightly lesser amount of plain white vinegar. Apple cider vinegar can be used in a pinch.
Got cabbage on the brain? Make this easy sautéed red cabbage, mayo-free vegan coleslaw, and red cabbage orange salad.
Step by Step
Step 1: shave the cabbage into a large bowl. This will take some time.
Step 2: dress the cabbage and mix very well.
How to Store
Keep in a sealed container in the refrigerator for up to a week. Give it a quick toss before serving.
Expert Tips
- Use your hands: the most effective way to mix hardy salads is with your hands – really get in there and massage like you would a kale salad or sauerkraut.
- Season to taste: adjust the amount of salt and vinegar added to suit your preference. If you like a little sweetness, add a touch of honey or sugar to the mix.
- Let it rest: like most cabbage salad recipes, this one will benefit from resting for a while before serving. Make it in advance if possible.
More Salad Recipes
Swiss Chard Salad
Carrot Apple Salad
Orange Red Onion Salad
Cucumber Melon Salad
If you make this Cabbage Salad or any other vegetarian sides on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Swedish Pizza Salad (Raw Cabbage Salad)
Description
Ingredients
- 400-500 grams (~16 oz.) white cabbage ½ a medium cabbage
- 4 tablespoons white wine vinegar to taste
- 4 tablespoons olive oil
- 1 teaspoon sea salt to taste
- 1 teaspoon cracked black pepper to taste (reduce if you are very sensitive to it)
- 2 teaspoons dried oregano
Instructions
- Use a vegetable peeler to shave the cabbage into a large mixing bowl. It must be a vegetable peeler to get very thin, small slices of the cabbage.400-500 grams (~16 oz.) white cabbage
- Add the vinegar, oil, salt, and pepper to the cabbage. Use your hands to massage the dressing into the cabbage, mixing for at least a minute, until the cabbage is slightly softened and well coated in the dressing. Add the oregano and mix to combine.4 tablespoons white wine vinegar, 4 tablespoons olive oil, 1 teaspoon sea salt, 1 teaspoon cracked black pepper, 2 teaspoons dried oregano
- Serve immediately if necessary. If you have the time, let it rest at room temperature for at least 30 minutes or up to two hours before serving. Leftovers can be kept in a sealed container in the refrigerator for up to a week.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This is ridiculously delicious. It’s amazing what a difference the vegetable peeler makes – paired the salad with a spaghetti squash pizza. So, so good! Thank you!