This red cabbage salad is the perfect balance of crisp, tangy, and refreshing. It’s super versatile—you can serve it as a side dish, meal prep staple, or a topping for tacos, sandwiches, or grain bowls. With just a few fresh ingredients and a zippy dressing, it comes together in minutes and keeps beautifully in the fridge.
Think of it as slaw’s bold, beautiful cousin—bright, crunchy, and full of goodness!
🛒 What You’ll Need
For the Salad:
- ½ head red cabbage, finely shredded
- 1 large carrot, shredded or julienned
- ¼ small red onion, thinly sliced (optional)
- 2 tbsp chopped fresh cilantro or parsley
- 1–2 tbsp toasted sesame seeds (optional)
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar or lime juice
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & pepper, to taste
👩🍳 Pro Tips for the Best Red Cabbage Salad
- Shred cabbage thinly for the best texture and flavor absorption.
- Let it sit for 15–30 minutes after dressing—this helps it soften slightly and taste even better.
- Add crunch with sunflower seeds, almonds, or crispy noodles.
- Make it creamy by stirring in a spoonful of mayo or Greek yogurt to the dressing.
- Great for meal prep—this salad holds up well in the fridge for several days.
🔄 Substitutions & Variations
- Swap red cabbage for green cabbage or do half & half
- Add sliced apples or dried cranberries for a sweet touch
- Use lime juice instead of vinegar for a tangier, brighter flavor
- Spice it up with red pepper flakes or jalapeños
🔪 Tools You’ll Need
- Large mixing bowl
- Sharp knife or mandoline slicer
- Cutting board
- Small bowl and whisk for dressing
- Tongs or salad servers
🕒 Make Ahead & Storage Tips
- Lasts up to 4 days in the fridge—great for lunches and side dishes
- Store in an airtight container
- Add delicate toppings (like herbs or nuts) just before serving for freshness
🔥 How to Make Red Cabbage Salad
1️⃣ Prep the Veggies
Finely shred the red cabbage, grate or julienne the carrot, and slice the onion (if using). Place all in a large bowl.
2️⃣ Make the Dressing
In a small bowl, whisk together olive oil, vinegar (or lime juice), honey, mustard, and a pinch of salt and pepper.
3️⃣ Toss & Let Rest
Pour the dressing over the veggies and toss well to coat. Let sit for 15–30 minutes to allow the flavors to blend.
4️⃣ Garnish & Serve
Top with fresh herbs and sesame seeds or any extra toppings. Serve chilled or at room temp.
🥕 A Salad That Stays Crisp & Colorful
This red cabbage salad is one of those recipes that’s just as good on day three as it is fresh—crunchy, refreshing, and easy to customize. It’s healthy, flavorful, and goes with everything from grilled meats to tacos to grain bowls.
Tried it? Drop a comment and let me know your favorite mix-ins or how you served it! 🥬💜
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