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Cabbage Salad

Maria G. Brooks
Cabbage Salad is a light, refreshing, and crunchy dish that pairs well with almost any meal.
Made with fresh cabbage, carrots, onions, and a simple vinaigrette, this salad is perfect for a quick lunch, a healthy side, or meal prep.
It's packed with fiber, vitamins, and antioxidants, making it a nutritious and delicious addition to your diet.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, asian, European
Servings 4 servings
Calories 120 kcal

Equipment

  • 1 Chef’s Knife – for shredding cabbage
  • 1 Cutting Board (for chopping ingredients)
  • 1 Large Mixing Bowl – for tossing the salad
  • 1 Small Bowl – for making the dressing
  • 1 Whisk or Spoon (for mixing the dressing)

Ingredients
  

For the Salad:

  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage optional for color
  • 1 cup shredded carrots
  • ½ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley or cilantro optional

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional

Instructions
 

Step 1: Prepare the Vegetables

  • Shred the green and purple cabbage finely using a knife, mandoline, or food processor.
  • Peel and shred the carrots using a grater.
  • Thinly slice the red onion and chop the parsley or cilantro, if using.

Step 2: Make the Dressing

  • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, pepper, and garlic powder until well combined.

Step 3: Toss the Salad

  • In a large mixing bowl, combine the cabbage, carrots, and onions.
  • Pour the dressing over the vegetables and toss well to coat evenly.

Step 4: Rest & Serve

  • Let the salad sit for 10 minutes to allow the flavors to blend.
  • Serve fresh or store in the refrigerator until ready to enjoy.

Notes

  • Make-Ahead Tip: This salad tastes even better after a few hours in the fridge as the flavors meld together.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Dressing Variations: Swap apple cider vinegar for lemon juice, or try a creamy dressing with Greek yogurt or mayonnaise.
  • Extra Crunch: Add sliced almonds, sunflower seeds, or toasted sesame seeds.
  • Make it a Meal: Add grilled chicken, chickpeas, or tofu for extra protein.
Keyword Cabbage Salad