Cabbage Salad Recipe

Cabbage Salad is a refreshing medley of tender cabbage strips tossed in a lemony garlic-mustard dressing! Pairs perfectly with everything, from light seafood entrees to rich stews.

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Raw Cabbage Salad

Cabbage Salad tastes like summer in one colorful and delicious salad! It’s absolutely beautiful with those red, yellow-green, and orange veggies.

And that dressing— you’ll want to use it for everything! It’s garlicky and lemony with a little bite from the mustard. Every bite tastes so fresh, and best of all, it’s so healthy for you!

Aside from being tasty, it literally takes minutes to make. You can prep it ahead so you always have a side dish ready to go. A brilliant salad for both weeknight meals and when you have guests over!

Is raw cabbage good for you?

Yes, it’s extremely nutritious! Aside from containing a ton of fiber, it also has protein, lots of essential vitamins and minerals, and antioxidants. This vegetable has been found to lower inflammation, boost digestion, improve heart health, and lower blood pressure. In short, yes, it’s excellent for you!

What cabbage do you use in salads?

Regular green is my go-to for salads, especially raw ones like this. Its neutral, sweet taste goes really well with most sauces and seasonings. For a splash of color, however, I also like adding red. But if you can’t get it, using all green is fine.

How to make cabbage salad from scratch?

• Prep. Shred your veggies very thinly. Mix up the dressing in a jar and season.

• Assemble. Coat all the shredded veggies with dressing. Let stand for about 20 minutes. During this time, the crunchy vegetables will wilt down and become tender but still crispy. Don’t skip this part!

• Serve. Sprinkle some fresh oregano on top, arrange some lemon wedges on the side, and enjoy!

Recipe variations:

• Asian Style: Instead of cider vinegar and Dijon, use soy sauce and rice vinegar for the dressing. Add minced ginger in place of the herbs.

• Middle Eastern Style: Chop up some mint and coriander, and add directly to the dressing.

• Indian Style: Sauté cumin seeds and garlic until aromatic, then toss with the dressing.

• Mexican Style: Use lime in place of the vinegar and toss in some chopped cilantro.

• Mediterranean Style: Skip the cider vinegar in favor of red wine vinegar.

• More veggies: Add julienned bell peppers, florets of cauliflower and broccoli, thin-sliced red or white onion, and raw baby spinach.

• Creamy version: Add a little plain yogurt or Greek yogurt if you want a creamier dressing.

• Use other sweeteners: You can use artificial sweeteners or honey if you wish. For a boost of flavor, try maple syrup!

Can you make it in advance?

Yes, but what I do is make the components in advance. Slice your veggies and keep them in an air-tight baggie or container. Shake up the dressing in a big jar and chill it in the fridge. When you’re ready to serve, toss together, let stand, and done!

What do you serve cabbage salad with?

It’s lovely with seafood entrees like Air Fryer Salmon and Pan-Roasted Swordfish. That delicious tanginess also lightens up heavier mains like Peach Pork Chops, Bacon Wrapped Pork Medallions, Air Fryer Chicken Drumsticks. I’ve even served it with rich stews and roasts to rave reviews! Basically, it’s terrific with almost anything.

Is cabbage salad good for you?

Yes! Aside from providing all the health benefits of raw cabbage, it also has very little fat, calories, and carbs. You can eat it everyday without feeling bloated. Trying to lose weight? Add this dish to your regular rotation!

Is cabbage salad low carb?

Yes, it’s very low in both carbs and calories. Feel free to add this to a keto meal plan!

How to store?

I highly recommend you finish it on the day you make it to prevent the veggies from getting soggy. But for any leftovers, transfer to a tightly-sealed container and eat within a day or two at most.

More Salad Recipes:

• Turkey Salad
• Broccoli Salad
• Chicken Salad with Pineapple
• Shrimp Cobb Salad with Avocado
• Chef Salad with Ham

Recipe tips:

• Simplify prep work by getting a bag of pre-shredded cabbage!
• Don’t forget to let the veggies and dressing marinate for at least 20 minutes. This tenderizes the vegetables and allows it to soak up the flavors.
• It’s fine to use all-green cabbage if you can’t get red. It’ll taste equally amazing!

5 from 6 votes

Print

Cabbage Salad

Prep Time

20 mins

Total Time

20 mins

 

Cabbage Salad is a refreshing medley of tender cabbage strips tossed in alemony garlic-mustard dressing! Pairs perfectly with everything, fromlight seafood entrees to rich stews.

Course: Salad

Cuisine: American

Keyword: cabbage salad

Servings: 4 servings

Calories: 156 kcal

Author: Marionela Tiron

Ingredients

Salad:

• 5 cups shredded green cabbage
• 4 cups shredded red cabbage
• 1 cup shredded carrot
• 1/4 cup green onions chopped

Dressing:

• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons white sugar or to taste
• 1/2 teaspoon salt or to taste

Instructions

1. Add Dressing ingredients to a jar and shake well, set aside.
2. Add Salad ingredients to a large bowl, pour the Dressing on top, and toss.
3. Set aside salad for 20 - 30 minutes, and serve with fresh lemon wedges.

Nutrition Facts

Cabbage Salad

Amount Per Serving

Calories 156 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 355mg15%

Potassium 496mg14%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 14g16%

Protein 3g6%

Vitamin A 6487IU130%

Vitamin C 88mg107%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.