Red Cabbage Salad

This simple red cabbage salad makes a side dish that is crunchy, fresh, and incredibly healthy and versatile. It's also economical, ready in 10 minutes, and easy to customize.

Prep Time10

Total Time10

Course: Salad

Cuisine: vegetarian

Keyword: red cabbage salad

Servings:

Calories: 84kcal

Author: Katia

Ingredients

Salad

6 cups shredded red cabbage (approximately ½ lb cabbage)

Dressing

1 Tablespoon extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon lemon juice
1 Tablespoon honey
½ teaspoon Dijon mustard
½ teaspoon salt, plus more to taste
⅛ teaspoon black pepper
⅛ teaspoon garlic powder

Instructions

Slice the cabbage: Remove the outer leaves from the cabbage and cut the cabbage in half through the core. Then cut each half into two segments and slice off the white core. Next, place the flat edge of the cabbage on a cutting board and finely slice each segments using a sharp knife. You can also use a mandolin. Place the shredded cabbage in a large salad bowl.
Make the dressing: Place the salad dressing ingredients in a jar with a lid and shake well until emulsified.
Assemble: Pour the dressing over the salad, toss to combine, and let it rest for about 10 minutes before serving, so the flavors mingle together. Taste and adjust seasoning to your liking before serving, you might also want to add another touch of honey for extra sweetness.

Notes

Storage: leftovers keep wells in the fridge for about 2-3 days. To make it ahead, I would recommend keeping the shredded the cabbage and the dressing in separate containers, they will last up to 5 days. Assemble salad and toss with the dressing when required.

Nutrition facts: the nutrition values are for one serving and they are based on an online nutrition calculator. However, it’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition