Cabbage, Green Pepper, and Raisin Salad

Locale: Spain

Source: Penelope Casas, Tapas [p. 63]


  • 1 lb green cabbage, shredded
  • 2 carrots, scraped, in julienne strips
  • 1 green bell pepper, in julienne strips
  • 1/3 c green raisins
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1.5 tsp Dijon mustard
  • salt
  • black pepper


  1. Combine cabbage, carrot, green pepper, and raising in a bowl. Whisk oil, vingar, mustard, salt, and black pepper together, and fold into cabbage mixture. Taste for salt, cover, and refrigerate several hours.


  1. The cabbages I find are usually twice this size, so I usually cut in half, make a batch, refrigerate the remaining cabbage until I want another batch, or find some other use for it. It keeps remarkably well.

  2. Recipe calls for 3 tbs raisins. I use green raisins, because that's what I mostly have on hand, and much more (although I've never measured them). A rule of thumb is that if you lift out a forkful, you should get at least one raisin.

  3. I use a julienne peeler for the carrots, along with cut-proof gloves. A mandoline would work, but I have two expensive ones, and don't really like either. I cut the pepper into matchsticks by hand. I have little jars I used for mixing salad dressings. I find that a good shake works better than whisking.