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Crunchy, colorful and so easy to put together, this cabbage salad is a great alternative to coleslaw without losing any of the fabulous flavor.
You can pair this simple cabbage salad with basically anything – from summery dishes to hearty soups and roasts. With no cooking involved, you get a crunchy cabbage salad recipe mixed with a deliciously tangy dressing. There’s no easier side dish for impressing friends and family.
And if your fridge is stocked with this humble vegetable, you will enjoy making a warming cabbage soup or boiled cabbage with butter—perfect for many meals.
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Watch how I make it
Ingredients
- Cabbage: I like to use a blend of green and red cabbage for color and flavor, though you can experiment with whatever kind you have available. Green is the most common, but you can try it with savoy cabbage or napa cabbage.
- Carrots
- Green Onions
- For the Dressing: Vinegar (I used apple cider vinegar), oil, mustard (dijon mustard is best for flavor), salt, black pepper, sugar.
How to make cabbage salad
Prepare the Vegetables: If you’re starting with un-cut vegetables, prepare them first. Using a very sharp knife or a mandolin (this is easiest for getting thin, even shreds), slice the cabbage. It should be cut extra thin – about the size of your shredded carrot. Then, shred the carrot and thinly dice the green onion.
Make The Cabbage Salad: Add the shredded cabbage, carrots, and green onions into a large bowl and mix well. In a separate cup or small bowl, make the dressing by adding the olive oil, apple cider vinegar, salt, black pepper, mustard, and sugar. Whisk well to make sure the sugar has completely dissolved, then pour on top of the salad and toss so that the veggies are completely coated.
Can you make this salad in advance
Yes! Shred and refrigerate the veggies for up to two days. Only when you’re ready to serve, add everything to a bowl and pour over the salad dressing – this will keep your vegetables crunchy.
If you want a stronger taste – and don’t mind losing some of the cabbage salad’s texture – add the dressing ahead of time and refrigerate for up to 6 hours. This will allow the flavors to meld and deliver an even better taste.
Serving suggestions
- Easy Mid-Week Dinners: Serve as an easy side for weekday meals – I love it with grilled fish, baked chicken breasts, or roast pork.
- Grilling Favorites: Use as a substitute for coleslaw and serve alongside juicy burgers, grilled corn, fried chicken, or macaroni cheese to elevate your cookout menu.
- Potatoes: A classic pairing, try cabbage salad with mashed potatoes, baked potatoes, or french fries.
- Sandwiches: Add cabbage salad to your favorite sandwiches for tang and crunch. Try it with tuna salad, a juicy Reuben, a turkey sandwich, or with fish tacos.
More simple salad recipes
- Homemade Coleslaw Salad
- Classic Caprese Salad
- Heirloom Burrata Caprese Salad
- Traditional Fattoush Salad
If you try this cabbage salad recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Simple Cabbage Salad
Ingredients
- 11 oz green cabbage (5 cups shredded)
- 3 oz red cabbage (1.5 cups shredded)
- 3 oz carrot (1 cup shredded)
- 2 green onions (1/3 cup chopped) – optional
Salad dressing
- 1/4 cup apple cider vinegar
- 2 Tbsp sugar I used white
- 2 Tbsp olive oil
- 1 tsp mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- If you’re starting with un-cut vegetables, prepare them. Cut the cabbage using a sharp knife or a mandolin (this is easiest for getting thin, even shreds). It should be sliced extra thin – about the size of your shredded carrot. Shred the carrot and thinly dice the green onions.
- Add the shredded cabbage, carrots, and green onions into a bowl. Mix to combine.
- Make the dressing in a separate cup/bowl by adding olive oil, apple cider vinegar, salt, black pepper, mustard, and sugar. Whisk well to make sure the sugar is completely dissolved.
- Pour the dressing on top of the salad and toss to combine. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Found on Pinterest. It’s delicious!
Glad you liked it, Jaye!