Cabbage Salad is that rare combination of fresh, vibrant, and endlessly versatile — a dish that brightens up any table and feels like a celebration of crunch and color in every bite. Whether you’re looking for a healthy lunch, a make-ahead potluck hero, or a zippy side to pair with your favorite mains, this salad delivers. With its duo of green and red cabbage, sweet carrots, and a lively apple cider vinaigrette, every forkful offers layers of flavor and texture. Simple to make, this recipe proves that a few wholesome ingredients can create something truly special.
Ingredients You’ll Need
You only need a handful of easy-to-find ingredients for this Cabbage Salad, but each one plays a starring role. The fresh veggies bring crunch and color, while the homemade dressing ties everything together with a perfect balance of tang and sweetness.
- Green cabbage: Thinly sliced for that classic crunch and a mild, slightly peppery base.
- Red cabbage: Adds gorgeous color and a bit more bite, making the salad as beautiful as it is tasty.
- Shredded carrots: Lends natural sweetness and bright orange hues for extra appeal.
- Green onions: Brings a gentle, oniony freshness that lifts every bite.
- Fresh parsley: A handful of chopped leaves adds a pop of green and herbal brightness.
- Olive oil: The base of the dressing, giving richness and helping all the flavors mingle.
- Apple cider vinegar: Delivers zesty tang and brings out the best in the veggies.
- Honey or maple syrup: Just a touch for natural sweetness to balance the acidity.
- Dijon mustard: A little goes a long way to add depth and a gentle kick.
- Salt: Enhances every ingredient and makes the flavors pop.
- Black pepper: Rounds everything out with a touch of warmth.
How to Make Cabbage Salad
Step 1: Prep Your Veggies
Start by thinly slicing both the green and red cabbage. The thinner, the better — this helps the cabbage soften slightly when tossed with the dressing, and ensures every bite is tender and flavorful. Shred the carrots (a box grater or food processor does the trick), slice the green onions, and chop the fresh parsley. Place all the veggies in a large mixing bowl; the colors should already make you smile!
Step 2: Whisk the Dressing
In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper. Whisk or shake vigorously until the mixture looks creamy and well-blended. This simple vinaigrette is the secret that pulls the whole Cabbage Salad together, adding zing and just the right touch of sweetness.
Step 3: Toss It All Together
Pour the dressing over the cabbage mixture, making sure to scrape out every last drop (it’s worth it!). Using tongs or clean hands, toss everything thoroughly so the veggies are evenly coated. Don’t rush this step — it’s where the magic happens, as the dressing begins to soften the cabbage and infuse everything with flavor.
Step 4: Let It Marinate
Give your Cabbage Salad at least 15 minutes to sit before serving. This little resting time lets the flavors meld and the cabbage absorb the dressing, resulting in a slightly softened, ultra-flavorful salad that’s more than the sum of its parts. If you have the patience, an extra 30 minutes in the fridge makes it even better.
Step 5: Serve and Enjoy
Transfer your finished salad to a serving bowl or platter and get ready for compliments. This Cabbage Salad is just as delicious chilled or at room temperature, making it perfect for any occasion — from casual lunches to festive gatherings.
How to Serve Cabbage Salad
Garnishes
A sprinkle of sunflower seeds or slivered almonds adds extra crunch and a delightful nutty note. For a burst of freshness, scatter a little more chopped parsley or even a few torn mint leaves over the top just before serving. If you’re feeling adventurous, a handful of pomegranate seeds or a dusting of toasted sesame seeds can take your Cabbage Salad to the next level.
Side Dishes
Cabbage Salad is a wonderful sidekick for just about anything off the grill — think grilled chicken, fish, or plant-based burgers. It pairs beautifully with sandwiches, wraps, or as a tangy, refreshing counterpoint to rich main dishes like pulled pork or roasted meats. For a light lunch, pile it onto a grain bowl or serve alongside a hearty soup.
Creative Ways to Present
Try serving your Cabbage Salad in lettuce cups or as a colorful topping for tacos and sliders. For picnics, portion the salad into individual mason jars or small containers for easy, portable servings. You can even use it as a crunchy base for grain bowls or top it with grilled tofu or shrimp for a satisfying main course salad.
Make Ahead and Storage
Storing Leftovers
Leftover Cabbage Salad keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container to keep everything crisp and fresh. If you plan to add nuts or seeds, sprinkle them on right before serving to maintain their crunch.
Freezing
Freezing isn’t recommended for Cabbage Salad, as the fresh vegetables will lose their crispness and become watery once thawed. For the best taste and texture, enjoy it straight from the fridge within a few days.
Reheating
No need to reheat this salad! Cabbage Salad is meant to be enjoyed chilled or at room temperature, making it a low-maintenance, grab-and-go option for busy days or easy entertaining.
FAQs
Can I use only green or only red cabbage?
Absolutely! While the combination of both cabbages adds color and a mix of flavors, you can use whichever you have on hand. The salad will still be crisp and delicious.
Is this Cabbage Salad vegan?
Yes, if you use maple syrup instead of honey in the dressing, this salad is completely vegan-friendly and perfect for plant-based eaters.
How far in advance can I make Cabbage Salad?
You can prepare Cabbage Salad up to a day in advance. In fact, letting it sit for several hours or overnight in the fridge helps the flavors develop even more.
What can I add for extra protein?
To make the salad more substantial, try adding chickpeas, cooked lentils, grilled tofu, or shredded chicken. These mix-ins turn it into a satisfying main dish.
Can I substitute the apple cider vinegar?
If you don’t have apple cider vinegar, white wine vinegar or lemon juice are great alternatives that will maintain the salad’s bright, tangy flavor.
Final Thoughts
If you’re looking for a fresh, feel-good dish that’s as easy as it is delicious, give this Cabbage Salad a try. It’s the kind of recipe you’ll reach for again and again — versatile, vibrant, and sure to win over even the pickiest eaters. I can’t wait for you to taste how something so simple can be so satisfying!
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Cabbage Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A refreshing and vibrant Cabbage Salad combining green and red cabbage with shredded carrots and green onions, tossed in a tangy apple cider vinegar dressing with a touch of honey and Dijon mustard. This vegan, no-cook salad is perfect as a healthy side or light meal, offering crisp textures and bold flavors that meld beautifully after resting.
Ingredients
Vegetables
- 4 cups green cabbage (thinly sliced)
- 2 cups red cabbage (thinly sliced)
- 1 cup shredded carrots
- 1/2 cup green onions (sliced)
- 1/4 cup chopped fresh parsley
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large bowl, mix together the green cabbage, red cabbage, shredded carrots, green onions, and chopped parsley until well incorporated to form the base of the salad.
- Prepare Dressing: In a smaller bowl or a jar with a lid, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until the dressing is well emulsified and smooth.
- Toss Salad: Pour the prepared dressing over the cabbage mixture and toss thoroughly using salad tongs or two large spoons to ensure all ingredients are evenly coated with the dressing.
- Rest Salad: Allow the salad to sit for at least 15 minutes to enable the flavors to meld together and for the cabbage to soften slightly, enhancing the overall taste and texture.
- Serve: Enjoy the salad chilled or at room temperature as a refreshing side dish or a light, healthy meal option.
Notes
- For extra crunch and texture, consider adding sunflower seeds or slivered almonds just before serving.
- This cabbage salad can be stored in an airtight container in the refrigerator for up to 3 days, making it ideal for make-ahead meals or potlucks.
- To keep the salad fresh, add nuts or seeds just prior to serving rather than during storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
