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Easy Crunchy Cabbage Salad with Zesty Vinaigrette

A vibrant plate of homemade cabbage salad featuring shredded green cabbage, red cabbage, and carrots tossed in dressing.
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You need a fresh, crisp side dish that comes together fast. This simple cabbage salad uses a light, tangy vinaigrette instead of heavy mayonnaise, making it a healthy slaw recipe perfect for picnics, BBQs, or quick weeknight dinners. Get the crunch without the fuss.

Ingredients

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  • 6 cups shredded green and purple cabbage mix
  • 1 large carrot, julienned
  • 1/2 cup thinly sliced red onion
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup (for vegan option)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Combine the shredded cabbage, julienned carrot, and sliced red onion in a large bowl.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until the dressing emulsifies slightly. This creates your light vinaigrette salad dressing.
  3. Pour the dressing over the cabbage mixture.
  4. Toss everything well until the vegetables are evenly coated.
  5. Stir in the fresh parsley, if using.
  6. For the best texture, let this vinegar based cabbage salad rest for at least 15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.

Notes

  • For a main dish cabbage salad, add grilled chicken breast or chickpeas before serving.
  • If you want an Asian cabbage salad twist, add 1 teaspoon of sesame oil to the dressing and top with toasted sesame seeds.
  • This recipe is excellent for meal prep salad cabbage; it stays crisp for several days in the refrigerator.

Nutrition

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