Why You’ll Love This Recipe

Fresh & Crunchy: The cabbage provides a satisfying crunch, while the veggies add flavor and texture.
Easy to Make: This salad comes together in just a few minutes with minimal ingredients.
Customizable: Add in your favorite veggies, nuts, or proteins to make it your own.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Salad:

4 cups shredded green cabbage (about 1/2 medium head)
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/4 cup sliced bell pepper (optional)
1/4 cup chopped cucumber (optional)
2 tablespoons chopped fresh cilantro or parsley (optional)
1/4 cup roasted sunflower seeds or slivered almonds (optional, for crunch)

For the Dressing:

1/4 cup olive oil
2 tablespoons apple cider vinegar (or lemon juice)
1 tablespoon honey (or maple syrup for a vegan option)
1 teaspoon Dijon mustard (optional, for extra flavor)
Salt and pepper to taste
1/4 teaspoon garlic powder (optional)

Directions

1. Prepare the Vegetables:

Shred the cabbage and carrots using a box grater or food processor. Thinly slice the red onion, bell pepper, and cucumber (if using). Chop the fresh cilantro or parsley for added flavor.

2. Make the Dressing:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar (or lemon juice), honey, Dijon mustard (if using), garlic powder (optional), salt, and pepper. Whisk until smooth and emulsified.

3. Toss the Salad:

In a large bowl, combine the shredded cabbage, carrots, red onion, bell pepper, and cucumber. Add in the cilantro or parsley, and any additional ingredients like sunflower seeds or almonds for crunch.

4. Add the Dressing:

Pour the dressing over the salad and toss everything together until well coated. Taste and adjust seasoning if needed by adding more salt, pepper, or honey.

5. Serve:

Serve immediately or refrigerate for 30 minutes to let the flavors meld. It can be stored in an airtight container in the fridge for 2-3 days.

Servings and Timing

Serves: 4-6
Prep time: 10 minutes
Total time: 10 minutes (plus optional chilling time)

Variations

Add Protein: To make this salad more filling, top with grilled chicken, shrimp, or a scoop of tuna.
Add Fruit: For a sweet twist, try adding sliced apples, grapes, or orange segments.
Spicy Version: Add a pinch of red pepper flakes or diced jalapeños to the dressing for a spicy kick.
Nuts and Seeds: Top with toasted walnuts, sunflower seeds, or pumpkin seeds for added texture and protein.

Storage and Reheating

Storage: Store leftover cabbage salad in an airtight container in the fridge for up to 2-3 days. It’s best enjoyed fresh, but the flavors will continue to develop after sitting for a while.
Reheating: This salad is best served cold, so there’s no need to reheat. However, you can let it sit at room temperature for 10-15 minutes before serving.

FAQs

Can I use purple cabbage?

Yes! Purple cabbage adds a pop of color and flavor. You can use a mix of green and purple cabbage for a vibrant salad.

Can I make this salad ahead of time?

Yes, you can prep the salad ahead of time and store it in the fridge for a few hours or overnight. Just add the dressing right before serving to keep the cabbage crisp.

Can I use a different dressing?

Absolutely! If you prefer a creamy dressing, try a coleslaw dressing, ranch, or tahini dressing. For a lighter version, lemon juice with olive oil works well too.

Is this salad gluten-free?

Yes, this cabbage salad is naturally gluten-free. Just make sure your dressing ingredients, such as Dijon mustard, don’t contain gluten if needed.

Conclusion

This Cabbage Salad is a simple, light, and healthy dish that’s packed with flavor and crunch. Whether you’re serving it as a side dish, topping a taco, or enjoying it as a meal on its own, it’s an easy-to-make salad that will add freshness to any meal. Customize it with your favorite veggies and toppings for a dish that suits your taste perfectly!

Cabbage Salad Recipe