I keep this Swedish Pizza Salad in my fridge for crunchy, tangy, low carb goodness that somehow gets better by the day. It is the make-ahead cabbage salad you will want with everything.

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I’m obsessed with Swedish pizza salad because it’s sharp, crunchy, and ridiculously easy to keep around. I love how finely shredded green cabbage turns into something snappy and addictive after soaking up white wine vinegar, with that tangy bite that cuts through rich, cheesy pizza like it was made for the job.

And honestly, I’ll eat it straight from the container while standing in front of the fridge. No shame.

It’s low carb, fresh, and somehow gets better after a day or two. But the best part?

It lasts all week, so I always have a crisp little side ready.

Ingredients

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Green cabbage brings the big crunch, and it stays snappy even after chilling.
White vinegar gives that sharp pizza-shop tang you’ll recognize right away.
Neutral oil softens the bite, so the salad doesn’t taste too harsh.
Sugar balances the vinegar, but it doesn’t make the salad taste sweet.
Salt pulls everything together and helps the cabbage get a little juicy.
Black pepper adds a tiny kick, nothing wild, just enough warmth.
Dried oregano makes it taste like the salad came with your takeout pizza.
Plus, a splash of water loosens the dressing when it feels too punchy.
Basically, it’s crunchy, tangy, cheap, and honestly pretty easy to love.

Ingredient Quantities

1 small head green cabbage, about 1 lb (450 500 g), finely shredded

3 tablespoons white wine vinegar or distilled white vinegar (45 ml)

2 tablespoons neutral oil such as vegetable or canola oil (30 ml)

1 tablespoon granulated sugar (12 g)

1 teaspoon kosher or table salt (5 g)

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

2 tablespoons water, optional to loosen the dressing

How to Make this

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1. Finely shred 1 small head green cabbage (about 1 lb or 450 500 g) and place it in a large bowl.

2. Sprinkle 1 teaspoon kosher or table salt over the cabbage and toss or massage for 1 to 2 minutes to soften and release some liquid.

3. In a separate small bowl or jar combine 3 tablespoons white wine vinegar or distilled white vinegar (45 ml), 2 tablespoons neutral oil such as vegetable or canola oil (30 ml), and 1 tablespoon granulated sugar (12 g).

4. Add 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano to the dressing and whisk or shake until the sugar begins to dissolve.

5. Pour the dressing over the shredded cabbage and toss thoroughly so every piece is coated.

6. If the dressing seems too thick or the cabbage is very dry, add up to 2 tablespoons water to loosen and toss again.

7. Taste and adjust seasoning with additional salt or pepper if needed.

8. Let the salad sit at room temperature for 15 to 30 minutes to meld flavors, or refrigerate immediately for a crisper texture.

9. Store in an airtight container in the refrigerator for up to one week, stirring or tossing before serving.

Equipment Needed

1. Sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Small bowl or jar with lid (for dressing)
5. Whisk or fork (for mixing dressing)
6. Measuring spoons and measuring tablespoon (for vinegar, oil, sugar, salt, spices)
7. Measuring cup or liquid measuring cup (for vinegar and optional water)
8. Tongs or salad servers (for tossing)
9. Airtight storage container for refrigeration

FAQ

What is Swedish pizza salad? Swedish pizza salad is a simple, tangy shredded cabbage slaw dressed with vinegar, oil, sugar, and oregano that is often served alongside pizza in Sweden to cut through rich toppings.

Can I use a different cabbage? Yes, you can substitute red cabbage for a colorful variation; green cabbage gives the classic flavor and texture.

How long should it sit before serving? Let it rest at least 15 to 30 minutes so the cabbage softens and absorbs the dressing; it improves further after a few hours in the fridge.

Is the sugar necessary? The sugar balances the vinegar and rounds the flavor, but you can reduce or omit it for a tarter, lower sugar version.

Can I make this ahead and how long will it keep? Yes, make ahead is fine. It keeps well in an airtight container in the refrigerator for 3 to 4 days; the cabbage will become more tender over time.

Any tips for shredding the cabbage? Remove the core, slice the cabbage thinly with a sharp knife, mandoline, or food processor for even, crisp shreds; finer shreds absorb dressing faster.

Swedish Pizza Salad (Coleslaw With Vinegar) Recipe Substitutions and Variations

Cabbage: swap with finely shredded savoy cabbage, napa cabbage, or crunchy green kale for a slightly different texture and flavor.
White wine vinegar: use apple cider vinegar, rice vinegar, or freshly squeezed lemon juice (slightly less for lemon due to brightness).
Neutral oil: replace with light olive oil, avocado oil, or grapeseed oil for similar mouthfeel and stability.
Granulated sugar: substitute with honey, maple syrup, or agave syrup; reduce liquid elsewhere by about 1 teaspoon if needed.

Pro Tips

1. Massage the cabbage longer if you like it softer and more wilted. Spend 3 to 4 minutes squeezing and rubbing the shreds until they release more liquid and soften; it mellows the bite and helps the dressing cling.

2. Toast the dried oregano briefly in a dry skillet for 20 to 30 seconds before adding it to the dressing to wake up its flavor. Crush it between your fingers after to release extra aroma.

3. Make the dressing ahead and let it sit at room temperature for 10 minutes so the sugar dissolves and the vinegar and oil marry. This gives a smoother, more mellow dressing and keeps the cabbage from tasting overly sharp.

4. For contrast in texture and flavor, fold in a handful of chopped fresh herbs or thinly sliced scallions just before serving, or sprinkle toasted seeds for nuttiness. They brighten the salad without changing the basic formula.

Swedish Pizza Salad (Coleslaw With Vinegar) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I keep this Swedish Pizza Salad in my fridge for crunchy, tangy, low carb goodness that somehow gets better by the day. It is the make-ahead cabbage salad you will want with everything.

Servings

servings

Calories

103

kcal

Equipment: 1. Sharp chef knife
2. Cutting board
3. Large mixing bowl
4. Small bowl or jar with lid (for dressing)
5. Whisk or fork (for mixing dressing)
6. Measuring spoons and measuring tablespoon (for vinegar, oil, sugar, salt, spices)
7. Measuring cup or liquid measuring cup (for vinegar and optional water)
8. Tongs or salad servers (for tossing)
9. Airtight storage container for refrigeration

Ingredients

1 small head green cabbage, about 1 lb (450 500 g), finely shredded
3 tablespoons white wine vinegar or distilled white vinegar (45 ml)
2 tablespoons neutral oil such as vegetable or canola oil (30 ml)
1 tablespoon granulated sugar (12 g)
1 teaspoon kosher or table salt (5 g)
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons water, optional to loosen the dressing

Directions

Finely shred 1 small head green cabbage (about 1 lb or 450 500 g) and place it in a large bowl.
Sprinkle 1 teaspoon kosher or table salt over the cabbage and toss or massage for 1 to 2 minutes to soften and release some liquid.
In a separate small bowl or jar combine 3 tablespoons white wine vinegar or distilled white vinegar (45 ml), 2 tablespoons neutral oil such as vegetable or canola oil (30 ml), and 1 tablespoon granulated sugar (12 g).
Add 1/2 teaspoon freshly ground black pepper and 1 teaspoon dried oregano to the dressing and whisk or shake until the sugar begins to dissolve.
Pour the dressing over the shredded cabbage and toss thoroughly so every piece is coated.
If the dressing seems too thick or the cabbage is very dry, add up to 2 tablespoons water to loosen and toss again.
Taste and adjust seasoning with additional salt or pepper if needed.
Let the salad sit at room temperature for 15 to 30 minutes to meld flavors, or refrigerate immediately for a crisper texture.
Store in an airtight container in the refrigerator for up to one week, stirring or tossing before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.