Preparation Time: 20 minutes

Cook Time: 0 minutes

Chilling Time: 30 minutes

Total Time: 50 minutes

Servings: 6 servings

Ingredients

For the Salad

4 cups green cabbage, finely shredded
2 medium carrots, grated
1 small onion, thinly sliced
1 celery stalk, finely chopped
1 green bell pepper, diced
2 tablespoons fresh parsley, chopped
¼ cup raisins (optional)
¼ cup sunflower seeds (optional)

For the Dressing

¼ cup apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon granulated sugar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed (optional)

Equipment Needed

Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Sharp knife
Box grater
Measuring cups and spoons

Instructions

Step 1: Prepare the Vegetables

Wash and dry all vegetables thoroughly. Finely shred the cabbage, grate the carrots, slice the onion, chop the celery, dice the bell pepper, and chop the parsley.

Step 2: Combine the Salad

Place the cabbage, carrots, onion, celery, bell pepper, parsley, raisins, and sunflower seeds into a large mixing bowl.

Step 3: Prepare the Dressing

In a separate bowl, whisk together the apple cider vinegar, vegetable oil, sugar, Dijon mustard, salt, black pepper, and celery seed until the sugar dissolves and the dressing is well combined.

Step 4: Dress the Salad

Pour the dressing over the vegetables. Toss everything together until all the ingredients are evenly coated.

Step 5: Chill

Cover the bowl and refrigerate the salad for at least 30 minutes. Chilling allows the vegetables to soften slightly while absorbing the flavors of the dressing.

Step 6: Toss Again

Before serving, toss the salad once more to redistribute the dressing evenly.

Step 7: Garnish

Sprinkle additional chopped parsley or sunflower seeds over the top if desired.

Step 8: Serve

Serve chilled as a side dish alongside your favorite main courses or enjoy it as a light lunch.

Recipe Tips

Slice the vegetables as thinly as possible for the best texture.
Allowing the salad to chill enhances the flavor.
Fresh cabbage provides the best crunch.
Adjust the sugar to make the dressing sweeter or tangier according to your preference.
Raisins add a touch of natural sweetness, while sunflower seeds provide extra crunch.
This salad tastes even better the next day after the flavors have had more time to blend.

Flavor Variations

Classic Apple Version

Add one diced apple for extra sweetness and freshness.

Creamy Depression Era Salad

Stir ¼ cup mayonnaise into the dressing for a creamy texture.

Bean Salad Version

Add one cup of cooked white beans or chickpeas for additional protein and fiber.

Garden Vegetable Version

Include sliced radishes, cucumbers, or tomatoes when in season.

Herb-Loaded Version

Mix in fresh dill, chives, or cilantro for added freshness and aroma.

Serving Suggestions

This simple salad pairs well with:

Roast chicken
Meatloaf
Grilled pork chops
Fried chicken
Ham sandwiches
Vegetable soup
Baked potatoes
Cornbread
Barbecue dishes
Picnic lunches

It also works well as a topping for pulled pork sandwiches or served alongside baked beans.

Storage Instructions

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Stir before serving, as the vegetables may release some liquid during storage.

Freezing is not recommended because the fresh vegetables lose their crisp texture after thawing.

Nutrition Information (Per Serving)

Calories: 110
Carbohydrates: 14 g
Protein: 2 g
Total Fat: 5 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 230 mg
Sugar: 8 g
Fiber: 3 g
Vitamin A: 70% Daily Value
Vitamin C: 55% Daily Value
Potassium: 250 mg

Depression Era Salad.