This bold and colorful Cabbage Salad is simple to make and so delicious!
Cabbage might be my favorite vegetable in the universe. For one thing, it’s incredibly versatile. When most people think about cabbage salad, the first thing that comes to mind is probably coleslaw. While that well-known side dish is also made from shredded cabbage, it’s usually just made with the cabbage and the dressing, although some people get fancy and add all sorts of other ingredients. Versions of cabbage salad have been around for centuries, ever since ancient Romans served up a dish made of cabbage, vinegar, eggs, and spices. Dutch colonists brought their version to North America in the early 17th century, which is where we get coleslaw from today.
Well, the crunchy, colorful salad I’m going to tell you about right now is not coleslaw, and it’s probably the simplest little cabbage salad you will ever make. But it packs this BIG, BOLD flavor that only gets better the longer it sits in the fridge. It might just make a salad lover out of you. I’m calling it.
Why you will LOVE this Recipe
When I’m planning out meals, I love to make sure that I always include some fresh, colorful ingredients. And there’s really no better way to enjoy fresh produce than with a generous helping of your favorite healthy salad! This is probably one of the easiest cabbage salad recipes you will ever find. But don’t let that fool you. You are going to be HOOKED on it because it goes well with so many different main dishes, it’s super flavorful, AND it can be thrown together in a couple of minutes. It’s the perfect dish to finish off your plate and add some crunch and color, too! If you serve it for company, be prepared for a landslide of compliments, because they will be coming your way.
Is Cabbage Salad Healthy?
Cabbage salad is packed with nutrients and bold flavors. You can mix red and green cabbage, and they’re both rich in vitamins C and K. Cabbage and carrots are also great sources of fiber. Even though it has a touch of sugar, the dressing adds a light nutritious boost, using apple cider vinegar along with olive and sesame oils. It’s a light and balanced finish to this salad, giving you great taste that feels indulgent – but without the guilt!
How to Wash Cabbage
While you can go for convenience and buy bags of shredded cabbage, if you decide to do it yourself, make sure you wash your cabbage thoroughly! All sorts of bugs could be hiding inside the leaves of the dense heads of cabbage. Don’t worry – it’s super simple! Take off the tough outer leaves, cut your cabbage into wedges, and rinse each one thoroughly under water. You can set them in a colander if that’s easier, but I just hold them under running water and carefully inspect each section as I wash it. Shake each section dry and pat with a cotton (or paper) towel to get rid of any excess moisture.
How to make ahead and store
This is a recipe you can easily make ahead of time to make busy mealtimes less chaotic and easier to get food on the table. I recommend making 1-2 days ahead of time if needed. If you double your batch for an easy side dish for your next meal or you simply have leftovers from dinner, you can totally store it and enjoy it as leftovers, too. I recommend storing this salad in an airtight container in the fridge for up to 4 days.
Serving Suggestions
I recommend serving this cabbage salad alongside whatever you’re having as your main dish. Go ahead and get creative, because it pairs well with so many flavors. It would be delicious with some Asian Instant Pot Pork Tenderloin or Chinese Five Spice Chicken Thighs. Round out your meal by serving up some Whole30 Paleo Cauliflower Fried Rice or a simple Rice Pilaf for a treat the whole crew is going to LOVE!
Ingredients
- 3 cups green cabbage, shredded
- 3 cups red cabbage, shredded
- 1 large carrot, shaved with a peeler and chopped
For The Dressing:
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce (gluten-free if needed)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sesame oil
- 1 1/2 teaspoons sugar
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- In a large bowl, stir the cabbage and carrots.
- In a medium, microwave safe bowl, mix the vinegar, soy sauce, mustard and sesame oil. Microwave for 15-20 seconds until warm. Stir in the sugar until dissolved.
- While constantly whisking, stream in the olive oil until thickened.
- Pour over the salad and mix. Chill for 30 minutes (optional) and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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