Layered Cabbage Jar Salad

Yield

8 servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • ½ red onion, thinly sliced
  • ¼ napa cabbage, thinly sliced*
  • ½ green cabbage, thinly sliced*
  • ¼ red cabbage, thinly sliced*
  • ½ bunch of parsley, chopped
  • 1 ½ tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ¾ cup canola oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Tools

  • Cutting board
  • Jar
  • Knife
  • Measuring cups
  • Measuring spoons
  • Mandoline or sharp knife

Method

*I highly recommend slicing the cabbage with a mandoline with the thinnest setting. Always use the safety holder! If you don’t have a mandoline, slice the veggies as thinly as possible.

  1. In a big glass jar, layer each ingredient leaving a 2 inches from the top of the jar. Close lid, and keep cool until ready to serve.
  2. In a bowl, mix mustard, vinegar and garlic. Slowly add oil, whisking constantly until dressing is thick. Season with salt and pepper. Pour into leak-proof bottle, or into the bottom of your salad jar.
  3. Once at your destination, pour dressing into jar and shake well to toss salad. A pair of long tongs helps to serve the salad.