Easy Cabbage Salad

The crisp sound of cabbage leaves being torn open reminds me of spring mornings in our garden. I was grabbing veggies for lunch when I noticed the early sunlight catching dew on the emerald-green heads of cabbage. In that moment, I felt inspired to make something fresh, light, and full of colour—this Cabbage Salad was born.

It’s simple to put together yet surprisingly vibrant. Each forkful brings crunchy cabbage ribbons tossed with sweet carrot slivers, tangy herbs, and a gentle citrus-mustard dressing. The textures make it feel lively, yet the flavours bring calm and renewal, ideal for a quiet midday reset.

I think of sharing this at a weekend potluck, nestled between heartier dishes, offering a bright, revitalizing contrast. Rooted in humble ingredients, this cabbage salad feels both down-to-earth and celebratory—just like our family Sunday lunches, where we gather around the kitchen island and laugh over bowls of brightly coloured food.

Cabbage Salad is my ode to simplicity and the beauty of seasonal freshness—a humble side that makes you pause, breathe, and appreciate the little green miracles in life.

Short Description

This Cabbage Salad is a crunchy, colourful mix of shredded cabbage, carrots, and fresh herbs dressed in a light citrus-mustard vinaigrette. It’s a refreshing side perfect for lunch, picnics, or a family table centerpiece.

Ingredients You’ll Need

For the Salad

• 4 cups green cabbage, finely shredded
• 1 cup red cabbage, finely shredded
• 1 large carrot, shredded
• 2 spring onions, thinly sliced
• ¼ cup fresh parsley, chopped

For the Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Tools & Equipment

• Large mixing bowl
• Whisk or fork
• Vegetable peeler or grater
• Cutting board and knife
• Measuring spoons and cups

How To Make Cabbage Salad

Step 1: Prep the Vegetables
Shred both cabbages finely and peel and grate the carrot. Thinly slice the spring onions and roughly chop the parsley. Having everything ready makes the process easy and joyful.

Step 2: Whisk the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and honey. Season with a pinch of salt and pepper until the mixture is smooth and bright.

Step 3: Toss and Combine
Add the shredded vegetables to the large bowl. Pour the dressing over, then toss gently until every strand is coated. Let it sit for 10–15 minutes to soften the cabbage slightly and allow flavours to marry.

Step 4: Taste and Adjust
Taste, then adjust seasoning if needed—maybe a squeeze more vinegar or a touch of salt. Once it feels balanced, it’s ready to serve.

Serving and Pairing Suggestions

Serve this salad alongside roasted chicken or grilled fish to add a refreshing, crunchy companion. It also pairs beautifully with sandwiches and makes a thoughtful picnic dish.

For gatherings, garnish with extra chopped parsley or a sprinkle of seeds (sunflower or pumpkin) before serving to add texture and visual appeal.

Storing and Reheating Tips

Room Temperature: Best within a few hours; keep covered to stay fresh.

Refrigerator: Store in an airtight container for up to 2 days—letting it sit at room temperature for 10 minutes before serving helps revive the flavours.

Top Tips for Perfecting

Press cabbage gently after shredding to tighten strands and improve texture.
Let the salad rest after tossing—the cabinet softens slightly and absorbs the dressing.

Balance is key: if one flavour sings too loudly, add a bit more of its opposite (sweet or tangy) to harmonise.

Recipe Variations

Apple & Celery Twist: Add half a chopped apple and 2 sliced celery stalks for sweetness and crunch.

Asian-Inspired: Swap the dressing for sesame oil, rice vinegar, and soy sauce mixed with a dash of honey.

Crunchy Nuts: Stir in toasted almonds or walnuts before serving for extra bite.

Spicy Kick: Add a finely chopped red chili or a pinch of red pepper flakes for warmth and fire.

Mediterranean: Toss in crumbled feta and olives after dressing for salty, creamy depth.

Estimated Nutrition Info (per serving, serves 6)

Calories: 120 | Protein: 3 g | Carbs: 8 g | Fats: 9 g

Frequently Asked Questions (FAQs)

1. Can I use only green cabbage?
Yes, it works well—you’ll lose a bit of colour but not flavour.

2. How long does it stay crisp?
It’s best on the day you make it; by day two it softens.

3. Can I make it ahead?
You can toss veggies and dressing separately and combine before serving.

4. My dressing tastes too sharp—what now?
Add a dribble more honey or oil to soften the tang.

5. Is this gluten-free and vegan?
Yes. Just ensure Dijon mustard is gluten-free if needed, and use plant-based honey alternatives if strictly vegan.

Conclusion

This Cabbage Salad feels like sunshine in a bowl—light, fresh, and full of simple joy. It’s the kind of recipe I reach for when I want something easy, vibrant, and subtly nourishing. I hope it finds a place on your table—brightening lunches, gathering warmth, and encouraging a moment of calm around family and friends.

Do let me know how you enjoy it—pin it, snap it, or comment below. It makes my day to hear from your kitchen.