White Pizza Sauce with Herbs
20 min
Bright green from all the herbs, creamy from the crème fraîche — spread it on pizza dough, use it as a dip, or drizzle it over salad.
pizzavegetarianquick
Classic Scandinavian pizza slaw — crunchy, tangy, and ready in minutes. Goes with pretty much any hot dish, not just pizza.
Instructions
- 1
Finely shred the cabbage and put it in a large bowl.
- 2
Add the vinegar, sugar, salt, and oil.
- 3
Mix well, then use your hand to knead the cabbage — this softens it and helps the flavours soak in.
- 4
Cover with plastic wrap or a lid and keep it in the fridge until you're ready to serve.
Per average serving
3
Calories
kcal
0.2
Protein
g
0.7
Carbs
g
0
Fat
g
0.3g
Fiber
0.4g
Sugar
487mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
3
Calories
kcal
0.2
Protein
g
0.7
Carbs
g
0
Fat
g
0.3g
Fiber
0.4g
Sugar
487mg
Sodium
Tips from the kitchen
- Shred the cabbage as thin as you can. A mandoline makes this fast, but a sharp knife works fine if you take your time. Thick strips stay tough even after kneading.
- Don't skip the kneading step. A minute or two with your hands does more than ten minutes of just sitting in the dressing. You'll feel the cabbage soften and release a little liquid. That's what you want.
- Taste the dressing before you mix it in. The 7% vinegar is sharper than the 5% stuff, so if yours is on the stronger side, start with 3 tablespoons and adjust from there.
- Make it at least 30 minutes before you need it. The cabbage keeps softening in the fridge and the flavour rounds out. It's noticeably better after an hour than straight after mixing.
Ways to vary it
- A small grated carrot mixed in adds some colour and a bit of sweetness. It doesn't change the character of the slaw, just makes it look a little livelier.
- If you want more bite, add a few drops of white pepper or a pinch of celery salt instead of regular salt. Both work well with the vinegar base.
- For a creamier version, swap the oil for a tablespoon of mayonnaise. It becomes a different kind of slaw, closer to a classic creamy coleslaw, but still tangy from the vinegar.
Storage & leftovers
Keeps well in the fridge for up to 3 days in a covered bowl or container. It gets softer over time, which some people prefer. Freezing doesn't work here, the cabbage turns watery and limp when it thaws.
What to serve with it
Goes on top of pizza straight from the oven, obviously, but it's just as good alongside grilled sausages, a burger, or anything fried. The acidity cuts through rich, fatty food well.
UC
By Untrained ChefPublished 4 July 2026
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