Simple Cabbage Salad

5 from 13 votes
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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.

A serving of green and red cabbage salad

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.

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Ingredients

Ingredients for cabbage salad
  • 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.

steps for making cabbage salad

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.

A serving bowl with shredded cabbage salad

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

If you try this 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

5 from 13 votes
By: Samira
Crunchy, colorful and so easy to put together, this cabbage salad is a great alternative to coleslaw without losing any of the fabulous flavor.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

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

To make in advance: prepare and refrigerate the veggies for up to 2 days. When ready to serve, add everything to a bowl and pour over the dressing. 
For a stronger taste: prepare the salad in advance and leave for up to 6 hours in the fridge to allow the dressing to meld with the cabbage. 
Check the blog post for serving suggestions!
Course: Side
Cuisine: American
Freezer friendly: No
Shelf life: 2-3 Days

Nutrition

Calories: 127kcal, Carbohydrates: 15g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 345mg, Potassium: 284mg, Fiber: 3g, Sugar: 11g, Vitamin A: 3927IU, Vitamin C: 43mg, Calcium: 55mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. Jaye says:

    5 stars
    Found on Pinterest. It’s delicious!

    1. Support @ Alphafoodie says:

      Glad you liked it, Jaye!