Swedish Pizza Salad (Pizzasallad) – Easy Crunchy Cabbage Salad Recipe

 

If you’ve ever enjoyed pizza in Sweden, you may already know about the simple little side dish that quietly steals the show: Swedish Pizza Salad. This light, crunchy cabbage salad is tossed in a tangy vinaigrette and infused with dried herbs, making it the perfect refreshing contrast to a hot, cheesy slice.

 It’s incredibly easy to make, uses everyday ingredients, and keeps beautifully in the fridge for up to a week — ideal for busy days, meal prep, or your next pizza night. Whether you’re looking for a healthier side, a make‑ahead salad, or a new way to enjoy humble cabbage, this classic Scandinavian favourite is sure to surprise you with just how delicious it is.

 

From the minute I first saw this salad on a page called Dash for Dinner, I knew that it was a recipe for a salad which I really wanted to try. Not only did it sound relatively easy to make, but it sounded delicious and a bit different than the usual coleslaw vinaigrette salads I am used to. And then there was the name . . .

Swedish Pizza Salad.  So what is Swedish Pizza Salad? Known as pizzasallad in Sweden, it is a crisp and tangy coleslaw vinaigrette which is commonly served alongside of pizza. It has a light and refreshing flavor which contrasts beautifully to the rich and robust flavors of a pizza. Unlike most coleslaw vinaigrettes however, it does have a bit of a kick, which is actually quite delicious!

It is light and and delicious and quite healthy.  It also keeps very well, for up to a week in the refrigerator. I loved the crispness of it, and it's almost pickle-like flavor. It stayed lovely and crisp even days after it was made.  In fact, it's flavor improved with each day that passed.  I could quite happily have sat down and eating a bowl of just this.

Not only is is supposed to go very well with pizza, I think it would go well with any grilled meats or fishes, or even on or alongside of a deli sandwich.  If you are looking for something crisp, delicious and refreshing to serve at your outdoor BBQ's, Picnics, Potlucks and Get-togethers this summer, this is the one to pick. I guarantee most people will like it!

 

INGREDIENTS NEEDED

TO MAKE

SWEDISH PIZZA SALAD

There is nothing too outrageous required to make this delicious salad.

• 1/2 of a medium sized head of white cabbage (the hard, firmly packed variety)
• 1 tsp kosher salt
• 3 TBS olive oil
• 1/4 cup (60ml) white wine vinegar
• 2 - 3 TBS granulated sugar
• 1 TBS dried oregano
• 1 tsp dried basil
• 3/4 tsp coarsely ground black pepper
• 2 pinches of crushed red pepper flakes (optional)

 

NOTES ON INGREDIENTS

• You will only need 1/2 of a medium head of cabbage. Properly wrapped the remaining cabbage should keep well, refrigerated, for several weeks.  Perfect for cooking or using in salads.
• By white cabbage I mean cabbage that is light in color and is firmly packed and heavy for it's size.
• You can also use fine sea salt.
• I used extra virgin olive oil for this.
• The sugar is completely optional. You can also use an equivalent in a 1:1 sugar substitute, honey, or agave syrup if you wish. Leave it out entirely if you don't mind a really tart salad.
• The heat comes from the crushed chili flakes. You can adjust these according to how much heat you want in your salad.

 

HOW TO MAKE SWEDISH PIZZA SALAD

This is a very simple salad to make.  Success depends, however, on cutting the cabbage as thinly as possible by hand.

1. Trim and core your cabbage, discarding any damaged outer leaves and the core. (I cut the cabbage in half first, then discard any wilted or damaged outer leaves and using a sharp knife cut a wedge into the core area making it easier to remove and discard. I also trim off the base end.)
2. Cut in half. Wrap one half and refrigerate for another use. Hand shred the remaining half of the cabbage into thin shreds.(You will have 6 to 8 cups of shredded cabbage.) (I use a sharp knife to do this. Its really easy if your knife is quite sharp. Alternately you could use a mandolin.)
3. Place into a bowl and add the salt. Massage the salt into the cabbage until it starts to release it's juices. (I use my hands and get right in there. It's quite a therapeutic exercise.)
4. Set aside for 10 minutes to macerate. (No need to drain or rinse.)
5. Whisk the oil, vinegar, sugar, dried oregano, dried basil, black pepper and red pepper flakes together until the sugar has dissolved. Pour this mixture over the cabbage and toss together to combine well. (Its important that the sugar dissolves completely.)
6. Cover and set aside for at least an hour before serving. Taste and adjust salt and pepper as desired. (It is important that you allow it to sit for the full time in order for the flavors and texture to develop completely.)
7. Serve as a side with your favorite mains. Store any leftovers in the refrigerator for up to a week.

 

🌿HINTS & TIPS FOR SUCCESS🌿

Slice the cabbage very finely 

 The salad’s signature texture comes from thin, ribbon‑like shreds. A mandoline gives the most consistent results, but a sharp knife works beautifully with a bit of patience . 

Massage the cabbage properly

Don’t skip this step — massaging the teaspoon of salt into the cabbage helps it release a little water and softens it just enough without losing crunch . 

 Let the cabbage rest before dressing 

 Give it 5–10 minutes after salting. This brief rest helps the salt distribute and improves the final texture of the salad . 

 Whisk the dressing thoroughly 

 The oil, vinegar, herbs, and optional sugar need to emulsify so the flavours cling to every strand of cabbage. Taste and adjust sweetness or acidity before adding it to the bowl . 

 Marinate for the best flavour 

An hour in the fridge is ideal, but overnight is even better. The flavours deepen and the cabbage stays crisp thanks to the vinegar-based dressing . 

 Don’t worry if you don’t drain the cabbage 

The recipe uses only 1 teaspoon of salt for a large amount of cabbage, so very little liquid is released — usually a teaspoon or less. It’s perfectly fine to leave it undrained unless you prefer a lower-salt result . 

 Adjust the heat to your liking 

 Crushed red pepper flakes are optional, so add just a pinch for warmth or leave them out entirely if you prefer a milder salad . 

 Choose your vinegar based on flavour 

 White wine vinegar gives a mellow, rounded tang, but white vinegar, cider vinegar, or red wine vinegar all work well depending on what you have on hand . 

 Sweeten or skip the sugar 

 Sugar balances the acidity beautifully, but you can swap in honey, maple syrup, or a 1:1 sweetener — or leave it out for a sharper, more traditional flavour . 

 Store it confidently 

 This salad keeps exceptionally well — up to a full week — and stays crunchier than creamy coleslaw thanks to the vinegar dressing.

  I DO NOT RECOMMEND FREEZING THIS SALAD

 

FREQUENTLY ASKED QUESTIONS

WHY IS THIS CALLED SWEDISH PIZZA SALAD?

Swedish Pizza Salad is a simple vinaigrette‑style cabbage salad made with finely shredded cabbage, oil, vinegar, and dried herbs. It’s traditionally served alongside pizza in Sweden as a light, crunchy, refreshing side dish. 

WILL THIS SALAD STAY CRUNCHY OR WILL IT GET SOGGY?

It stays surprisingly crunchy for days. The vinegar helps preserve the texture, so while it softens slightly as it marinates, it doesn’t become wilted or soggy.

IS IT REALLY NECESSARY TO MASSAGE THE CABBAGE?

Yes — massaging the cabbage with salt helps it release a bit of water and improves the texture of the finished salad. It only takes a minute or two and makes a noticeable difference.

SHOULD I DRAIN ANY LIQUID AFTER SALTING THE CABBAGE?

 Draining isn’t necessary because only a small amount of liquid is released, and the salad isn’t overly salty. However, some cooks prefer draining and rinsing to reduce saltiness — both approaches work, so it’s up to your taste.

IS IT POSSIBLE TO MAKE THIS SALAD SUGAR FREE?

Yes. The sugar is optional and can be replaced with your preferred sweetener, honey, or maple syrup — or omitted entirely if you prefer a sharper, more tangy dressing.

DO I REALLY NEED TO WAIT AN HOUR BEFORE SERVING IT?

An hour is ideal, but overnight is even better. The flavor of this salad deepen the longer it sits. Leftovers taste even better when served the next day.

HOW LONG WILL THIS SALAD KEEP?

 It stores exceptionally well — up to a full week in the fridge when kept tightly covered. It keeps its crunch longer than creamy coleslaw does.

WHAT SHOULD THIS SALAD BE SERVED WITH?

Pizza is the classic pairing, of course, but it’s also lovely with casseroles, grilled meats, or anywhere you’d normally serve coleslaw.

 

 

A FEW OTHER COLESLAW RECIPES FOR YOU TO ENJOY

We are coleslaw lovers in this family. Here are a few more versions that we enjoy! 

COPYCAT KFC COLESLAW - A small‑batch coleslaw that tastes just like the classic KFC version you remember — crisp, finely shredded cabbage and carrot folded into a creamy, tangy dressing that strikes the perfect balance of sweetness and zing. After a good chill, every bite is cool, crunchy, and wonderfully nostalgic, just right for smaller households and summer plates alike.

MACARONI COLESLAW - A bright, crunchy mash‑up of two summer favourites, this Macaroni Coleslaw brings together tender ditalini pasta with a colourful mix of cabbage, carrots, cucumber, celery, green pepper, and those irresistible water chestnuts for extra snap. Everything gets wrapped in a sweet, creamy, tangy dressing that clings to every nook and cranny, making each bite cool, crisp, and wonderfully moreish — the perfect make‑ahead side for BBQs, picnics, or any warm‑weather table.

 

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Yield: About 8 servings

Author: Marie Rayner

Swedish Pizza Salad

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This is a fabulously crunchy coleslaw vinaigrette salad with a bit of a bite, which you can control by the amount of crushed chilies you choose to add or not. Healthy and low carb this will keep for about a week, refrigerated.

Ingredients

• 1/2 of a medium sized head of white cabbage (the hard, firmly packed variety)
• 1 tsp kosher salt
• 3 TBS olive oil
• 1/4 cup (60ml) white wine vinegar
• 2 - 3 TBS granulated sugar
• 1 TBS dried oregano
• 1 tsp dried basil
• 3/4 tsp coarsely ground black pepper
• 2 pinches of crushed red pepper flakes (optional)

Instructions

1. Trim and core your cabbage, discarding any damaged outer leaves and the core.
2. Cut in half. Wrap one half and refrigerate for another use. Hand shred the remaining half of the cabbage into thin shreds.(You will have 6 to 8 cups of shredded cabbage.)
3. Place into a bowl and add the salt. Massage the salt into the cabbage until it starts to release it's juices.
4. Set aside for 10 minutes to macerate.
5. Whisk the oil, vinegar, sugar, dried oregano, dried basil, black pepper and red pepper flakes together until the sugar has dissolved. Pour this mixture over the cabbage and toss together to combine well.
6. Cover and set aside for at least an hour before serving. Taste and adjust salt and pepper as desired.
7. Serve as a side with your favorite mains. Store any leftovers in the refrigerator for up to a week.

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