Swedish Pizza Salad (Pizzasallad) – The Crunchy, Tangy Side Dish Served With Pizza in Sweden

Today, pizzasallad remains a recognizable feature of Swedish pizzerias, although not every restaurant serves it automatically.

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Classic Swedish Pizza Salad Recipe

Pizzasallad – Recept – Coop

RECIPE DETAILS

Servings: 6

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Preparation: 15 minutes

Resting: 1–2 hours

Difficulty: Easy

Ingredients

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• ½ medium head of white cabbage (approximately 600 g)

• 3 tablespoons white vinegar (5% acidity)

• 3 tablespoons vegetable oil or mild olive oil

• 1 teaspoon salt, or to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried oregano

• 1 teaspoon sugar (optional)

• 2 tablespoons water, if needed

For an optional variation, add a small amount of finely shredded carrot or thinly sliced green bell pepper.

Step 1: Prepare the Cabbage

Remove any damaged outer leaves from the cabbage.

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Cut the cabbage into quarters and remove the tough central core.

Using a sharp knife, mandoline, or food processor, shred the cabbage into very thin strips.

Thin slicing is one of the secrets to achieving the familiar texture of Swedish pizzeria salad.

Place the shredded cabbage in a large mixing bowl.

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Step 2: Soften the Cabbage

Sprinkle the salt over the shredded cabbage.

Using clean hands, gently massage the cabbage for approximately 2–3 minutes.

This helps soften the leaves while preserving some of their crunch.

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The cabbage should become slightly more flexible and release a little moisture.

Avoid squeezing it excessively, as the goal is a tender, crisp salad rather than completely limp cabbage.

Step 3: Make the Dressing

In a separate small bowl, combine the vinegar, oil, black pepper, and oregano.

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Add the sugar if you prefer a slightly milder acidity.

Whisk until the ingredients are well mixed.

The dressing should taste pleasantly tangy without being overwhelmingly sour.

If it tastes too sharp, add a small amount of water or adjust the oil.

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Step 4: Combine Everything

Pour the dressing over the cabbage.

Toss thoroughly until every piece is lightly coated.

Use two large spoons or salad servers to distribute the dressing evenly.

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Taste and adjust the salt, vinegar, or pepper according to your preference.