Both of my parents were raised on farms in Paraguay. I personally have never known farm life, but seasonal living is part of how my parents operated and how they still live. As a child and a teen, I found this less charming than I do now. Sure, I loved all the baking that my mom did with blueberries in summer, but given that berries were available year round in the supermarket, I thought she was being downright cheap in waiting until summer. It was the eighties, and a farm-to-table approach was decades away from being trendy, and no one cared about the carbon footprint of their food.

This salad is a perfect example of how my mom approaches winter food. Cabbage is seasonal, affordable, and stays fresh for a ridiculously long time. Dressing it simply with oil and white vinegar keeps it light, balancing out heavier winter foods. This salad is on her table for weeknight meals and holiday meals alike.

Mom’s Simple Winter Salad


If you don’t have white vinegar, I’d recommend buying it rather than using whatever vinegar you have on hand simply because it’s far more neutral in taste, and this is a very simple side salad.

Ingredients
4 cups shredded cabbage
4-6 green onions, diced
2 tablespoons olive oil (or canola)
2 tablespoons white vinegar
½ teaspoon salt
Pinch of black pepper (optional)
 
Directions
 
Add all ingredients to a large bowl and mix well. Taste and add more salt/oil/vinegar as needed. I personally use 3 tablespoons of vinegar, but I tend to like my foods more acidic than the average person.