Cabbage salad is the perfect choice for an easy-to-pack side dish that is such a crowd pleaser! I love that it’s so colorful, versatile and refreshing – a taste of summer. It’s like a classic coleslaw, without the mayo! Get my secrets to the light and tangy flavor profile of this fresh and healthy recipe.
My cabbage salad is little more complex and acidic than coleslaw – the big flavors that shine are vinegar and Dijon mustard. There’s just enough dressing to keep the cabbage crunchy, not soggy. It lends itself well to summertime picnics, and the tangy flavors are a great sidekick to some of my favorite easy sandwiches and wraps – and of course, barbecue!
This salad is one of my favorite Burger Sides! It serves up beautiful with anything off the grill, actually. It’s bright, colorful, and a great way to get your veggies in. While the simplicity of this cabbage salad is what really makes it special, it’s fun to add variations for a different spin! You can take this basic salad a lot of directions and customize to your own tastes.
This salad was great and super simple. I served it with grilled chicken and everyone loved it. I think the dressing was my favorite part, tangy perfection.
★★★★★
– lily –
Ingredients
- Cabbage – You can take the easy route and buy a simple 14 ounce bag of mixed coleslaw. I like using this shredded cabbage mixture because they come with a delicious crunchy mix of green and red cabbage, carrots, and even radishes! You can of course use just green cabbage, but I think the purple is such a beautiful addition!
- Apple Cider Vinegar – I love Apple Cider Vinegar for a touch of sweet apple flavor, but any favorite vinegars will do! Rice vinegar or a red or white wine vinegar would also be delicious here.
- Olive Oil – High quality Extra Virgin Olive Oil is important here. In salad dressings, quality really shines!
- Dijon Mustard – A little goes a long way. Dijon mustard is tangy, strong and has a sharp finish.
- Salt and Pepper – I like using my salt and pepper grinders for big, flavorful flakes.
- Minced Garlic – To be honest, this is one area where I LOVE a shortcut! The grocery store jar of minced garlic works perfectly – or, learn how to mince garlic here.
- White Granulated Sugar – The sweetener in this recipe is the perfect foil to the tangy edge of the vinegar and mustard. Substitute with a sweetener of your choice. Make it lower carb by simply eliminating the sugar!
Variations
- Add Protein – adding easy protein such as chicken or salmon would be perfect for this cabbage salad.
- Fresh Herbs – you can never go wrong with adding fresh herbs from your garden into your cabbage salad dressing! Rosemary, oregano or even basil would be beautiful here.
- Ramen Noodles – this is such an easy way to give the salad even more crunch, and a retro Asian coleslaw spin!
- Mandarin Oranges – another classic Asian coleslaw idea.
- Apples – grate an apple and add it to this salad for a delicious fall twist.
- Nuts – pecans or almonds would be perfect additions to this salad!
- Toasted Sesame Seeds – for a little bit of an Asian spin.
Tools to Use
Test Kitchen Tips
For the best flavor, let the salad sit for about 30 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld.
Cabbage Salad Recipe
Ingredients
- 14 ounces cabbage shredded (pre-shredded coleslaw bag works well)
- ½ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon minced garlic
- 2 tablespoons white granulated sugar
Instructions
- In a jar (or bowl with a whisk) combine apple cider vinegar, olive oil, dijon mustard, salt, pepper, minced garlic and sugar.½ cup apple cider vinegar, ½ cup extra virgin olive oil, 1 tablespoon dijon mustard, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon minced garlic, 2 tablespoons white granulated sugar
- In a large bowl, toss shredded cabbage with dressing. Let it sit to marinate for 20-30 minutes before serving.14 ounces cabbage
Julie’s Tips
- Use fresh, crisp cabbage for the best texture. Green cabbage, red cabbage, Napa cabbage, or a combination of these work well.
- Remove any wilted outer leaves and core the cabbage before shredding.
Substitutions
- Cabbage – You can take the easy route and buy a simple 14 ounce bag of mixed coleslaw. I like using this shredded cabbage mixture because they come with a delicious crunchy mix of green and red cabbage, carrots, and even radishes!
- Apple Cider Vinegar – Any of your favorite vinegars will do! Rice vinegar or a red or white wine vinegar would also be delicious here.
- Olive Oil – Avocado oil is a good substitute.
- Minced Garlic – A jar of minced garlic is a great shortcut!
- Sugar – Substitute with a sweetener of your choice, or make it Keto-friendly by eliminating the sugar!
Variations
- Add Protein
- Add Fresh Herbs
- Add Ramen Noodles
- Add Mandarin Oranges
- Add Apples
- Add Nuts
How to Shred Cabbage
You can use a food processor to easily shred cabbage, but if you don’t have one, you can shred by hand too.- Cut the cabbage in half.
- Cut the stem out in a triangle.
- Place the cabbage flat side down and slice into thin strips.
Storage Notes
Refrigerate – Store covered in an airtight container 2-3 days. If you like cabbage a little more wilted, it can be stored safely up to 4 days.Estimated nutrition information is provided as a courtesy and is not guaranteed.
I made this to go with my husband’s birthday dinner tonight. I added ramen noodles as was suggested and it was a good addition. I’m always looking for the perfect cabbage salad and dressing and found it with this recipe.
Thank you, Judy! I really appreciate your feedback!
I love this recipe! It’s fresh, healthy, and delicious!
This salad was great and super simple. I served it will grilled chicken and everyone loved it. I think the dressing was my favorite part, tangy perfection.
Love these kinds of salads! They are crunchy, healthy, & so tasty!
So healthy yet so delicious. I love it and my husband loves it too. Thank you!!