This Swedish Pizza Salad is a crisp, vinaigrette-style cabbage salad made from simple ingredients. Light, low in carbohydrates, and packed with nutrients, it makes an ideal healthy side for pizza, grilled meats, casseroles, and other comfort foods. It’s easy to prepare, stores well in the refrigerator, and can be adapted to suit sugar-free, keto, or gluten-free preferences.
Swedish pizza salad is a common accompaniment served with pizza in Sweden. Unlike creamy coleslaws, this version uses oil and vinegar with dried herbs for a bright, tangy flavor that contrasts nicely with rich or cheesy mains. It’s a great way to add vegetables and fiber to a meal while keeping calories low.
What is Swedish Pizza Salad?
Swedish pizza salad is essentially a simple coleslaw dressed with a vinaigrette. The core ingredients are finely shredded green cabbage, a vinegar-based dressing, dried oregano (and often other dried herbs), a touch of sugar or another sweetener to balance acidity, and seasonings like salt, black pepper, and crushed red pepper flakes. The result is refreshing, crisp, and versatile.
Reasons to Love This Recipe
- Low in calories but high in volume, making it a satisfying, healthy side dish.
- Cabbage is nutrient-dense and budget-friendly.
- Very simple to make with common pantry ingredients.
- Easily adaptable: omit sugar or swap for a preferred sweetener to keep it keto or low-carb.
Ingredients
- Cabbage: ½ head green cabbage, finely shredded (about 6–8 cups). Store the remaining half wrapped in the fridge for up to a few weeks.
- White wine vinegar: ¼ cup. You can also use white vinegar, apple cider vinegar, or red wine vinegar if preferred.
- Oil: 3 tablespoons olive oil (or avocado oil).
- Seasonings: 1 tablespoon dried oregano, 1 teaspoon dried basil (optional), ¾ teaspoon black pepper, and 2 pinches crushed red pepper flakes (optional).
- Sugar: 2–3 tablespoons, optional. Substitute erythritol or another sweetener, honey, or maple syrup to taste, or omit completely.
- Salt: 1 teaspoon, used to massage the cabbage and help release its juices.
Equipment
- Sharp knife or mandoline: Finely shredding the cabbage is easiest with a mandoline, but a sharp chef’s knife works well too.
How to Make Swedish Pizza Salad
Start by finely shredding or slicing the cabbage into thin ribbons and place it in a large bowl to give yourself enough room to toss.
Massaging the Cabbage
Sprinkle 1 teaspoon of salt over the shredded cabbage and gently massage it with your hands. Massaging distributes the salt and helps the cabbage release some moisture, softening it slightly while keeping a pleasant crunch. Let it rest for 5–10 minutes while you prepare the dressing.
Making the Dressing
Combine the oil, white wine vinegar, sugar (or alternative sweetener), dried oregano, dried basil (if using), black pepper, and crushed red pepper flakes in a small bowl or measuring cup. Whisk until the sugar dissolves and the ingredients are well combined. Taste and adjust sweetness or seasoning as needed.
Pour the dressing over the shredded cabbage and toss thoroughly to ensure the cabbage is evenly coated.
Marinating the Salad
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Marinating is optional but recommended; the salad develops a deeper, more balanced flavor after resting. If short on time, it will still be good immediately, and leftovers improve even more after a few hours.
Serving
Serve chilled as a bright side dish alongside pizza, roasted meats, casseroles, or wherever you’d normally pair coleslaw. The vinegar and herb dressing complements rich or cheesy flavors, and the salad adds a crisp, refreshing contrast.
Storing Leftovers
Store leftovers in an airtight container or tightly covered bowl. This salad keeps very well in the refrigerator and often improves in flavor after a day. For best texture and flavor, consume within 1 week. Freezing is not recommended.
Recipe: Swedish Pizza Salad
Servings: 8 | Prep Time: 15 minutes | Marinate: 1 hour | Total: 1 hour 15 minutes
Calories: ~76 kcal per 1 cup serving
Ingredients
- ½ head green cabbage, finely shredded (6–8 cups)
- 1 teaspoon salt
- 3 tablespoons olive oil
- ¼ cup white wine vinegar (or substitute)
- 2–3 tablespoons sugar (optional) or sweetener of choice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil (optional)
- ¾ teaspoon black pepper
- 2 pinches crushed red pepper flakes (optional)
Instructions
- Shred the cabbage finely into thin ribbons.
- Place the cabbage in a large bowl, sprinkle with salt, and massage with your hands until it starts to soften and release juices. Set aside 5–10 minutes.
- Whisk together oil, vinegar, sugar or sweetener, oregano, basil (if using), black pepper, and red pepper flakes until combined.
- Pour the dressing over the cabbage and toss to coat evenly.
- Taste and adjust seasonings. Cover and refrigerate for at least 1 hour, up to 24 hours, for best flavor.
- Serve chilled as a side dish.
Notes
- Storing: Keeps up to 1 week in the refrigerator when stored airtight. Freezing is not recommended.
- No sugar: Substitute a 1:1 granulated sweetener, honey, or maple syrup, or omit sugar entirely for a sugar-free version.
- Vinegar options: White, apple cider, or red wine vinegar work well if you don’t have white wine vinegar.
Nutrition (approx. per 1 cup)
Calories: 76 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 5 g | Fiber: 2 g | Sodium: 302 mg | Vitamin C: ~21 mg
Try this simple Swedish pizza salad next time you want a fresh, tangy, vegetable-packed side that complements bold, hearty mains while keeping the meal light and balanced.