If you’re craving a crisp, colorful dish that bursts with fresh flavor and brings a lovely crunch to your table, this Cabbage Salad Recipe is an absolute must-try. With a vibrant mix of green and red cabbage, sweet carrots, and zesty green onions all coated in a creamy, tangy dressing, it’s a perfect balance of textures and tastes that makes every bite so satisfying. Whether you’re serving it as a side dish at a barbecue or enjoying it as a light lunch, this salad delivers a deliciously refreshing experience that’s easy to whip up in just minutes.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity—each ingredient plays an essential role in creating a symphony of flavors and textures. From the crispness of fresh cabbage to the subtle sweetness of carrots, every component is chosen to complement one another perfectly.
- Green cabbage, 4 cups, finely shredded: The main base that adds crunch and a mild, slightly peppery flavor.
- Red cabbage, 2 cups, finely shredded: Brings a pop of color and a hint of earthiness.
- Carrots, 1 cup, grated: Adds natural sweetness and a vibrant orange contrast.
- Green onions, 4, thinly sliced: Introduces a fresh, mildly pungent bite that livens up the salad.
- Fresh cilantro, 1/4 cup, chopped (optional): Offers a bright, herbal note to elevate the flavor profile.
- Mayonnaise, 1/2 cup: Provides creamy richness that ties all ingredients together.
- Apple cider vinegar, 2 tablespoons: Adds tangy acidity that balances the creaminess beautifully.
- Honey or sugar, 1 tablespoon: Just enough sweetness to make the flavors pop.
- Dijon mustard, 1 teaspoon: Gives a subtle kick and depth to the dressing.
- Salt and pepper to taste: Enhances all the other ingredients, bringing harmony to every bite.
How to Make Cabbage Salad Recipe
Step 1: Prepare Your Fresh Ingredients
Start by finely shredding both the green and red cabbage to ensure that each bite is perfectly crisp and easy to eat. Grate the carrots and thinly slice the green onions. If you love a touch of herbal brightness, chop some fresh cilantro to toss in as well. Having all your veggies prepped this way lets the flavors blend seamlessly.
Step 2: Whisk the Dressing
In a small bowl, combine the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and pepper. Whisk these together vigorously until you get a smooth, velvety texture. This creamy vinaigrette perfectly balances tang, sweetness, and a bit of zest.
Step 3: Toss and Chill
Pour the dressing over your vegetable mixture in a large bowl and toss thoroughly until every shred and slice is coated in that luscious dressing. Let the salad sit in your refrigerator for at least 15 minutes to allow the flavors to meld beautifully and the cabbage to slightly soften while maintaining its crunch.
How to Serve Cabbage Salad Recipe
Garnishes
Sprinkle a few extra chopped cilantro leaves or a handful of toasted sunflower seeds on top for an unexpected crunch and burst of freshness that will make your presentation just as appealing as the taste.
Side Dishes
This cabbage salad pairs exceptionally well with grilled meats like chicken or steak, or alongside a sandwich for an easy lunch. It also shines next to roasted vegetables or even as a topping for tacos, adding a bright contrast every time.
Creative Ways to Present
Consider serving it in hollowed-out bell peppers or in crisp lettuce cups to turn this classic side into an inviting appetizer. You can also layer it in a clear glass bowl to show off the gorgeous colors, making it as much a feast for the eyes as for the palate.
Make Ahead and Storage
Storing Leftovers
This cabbage salad keeps well in an airtight container in the fridge for up to three days. The flavors deepen over time, so leftovers can taste even better the next day, though the cabbage remains pleasantly crisp.
Freezing
Since this salad relies on fresh, crunchy vegetables and a creamy dressing, freezing is not recommended as it would alter the texture and freshness dramatically.
Reheating
No reheating needed here—this salad is best enjoyed chilled or at room temperature to appreciate its crisp textures and vibrant flavors fully.
FAQs
Can I substitute the mayonnaise?
Absolutely! You can swap half or all of the mayonnaise for Greek yogurt if you want a lighter, tangier version without losing the creamy texture.
Is this salad suitable for vegans?
To make this a vegan-friendly cabbage salad, replace the mayonnaise with a plant-based alternative and use maple syrup instead of honey.
How long does it take to prepare this salad?
This recipe is a breeze—prep takes about 15 minutes and there’s no cooking involved, making it perfect for quick meals or last-minute gatherings.
Can I add other vegetables to this cabbage salad?
Definitely! Thinly sliced bell peppers, cucumbers, or radishes add extra crunch and color while maintaining the salad’s fresh feel.
What can I do if I don’t have apple cider vinegar?
You can substitute white vinegar or lemon juice if needed; both provide the acidity necessary to brighten the dressing wonderfully.
Final Thoughts
There’s just something incredibly satisfying about this Cabbage Salad Recipe—it’s simple, fresh, and utterly delicious all at once. Whether you’re new to cabbage salads or a longtime fan, this recipe offers a bright, crunchy bowl of goodness that’s ready in a flash. Give it a try and watch how quickly it becomes a favorite at your table!
Print
Cabbage Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and crunchy Cabbage Salad is a refreshing American-style coleslaw featuring a colorful mix of green and red cabbage, crisp carrots, and green onions, all tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, honey, and Dijon mustard. Perfect as a side dish for any meal, this easy no-cook salad delivers a delightful balance of flavors and textures, enhanced further by optional fresh cilantro for a hint of herbal brightness.
Ingredients
Vegetables
- 4 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrots, grated
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the finely shredded green cabbage, red cabbage, grated carrots, thinly sliced green onions, and chopped fresh cilantro if using. Toss together to mix the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), Dijon mustard, salt, and pepper until the dressing is smooth and well blended.
- Combine Salad and Dressing: Pour the prepared dressing over the cabbage mixture. Use tongs or two large spoons to toss everything thoroughly until all the vegetables are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld and develop. Serve the salad chilled or at room temperature as a refreshing side dish.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- To boost the tanginess, add an extra splash of apple cider vinegar or a squeeze of fresh lemon juice.
