This Cabbage Salad is ultra-refreshing, and takes only minutes to prepare. This recipe is one of those back pocket recipes, especially during the summer with all the cookouts. It’s the perfect last minute side and goes perfectly with grilled meats, fish, and sandwiches.
Unlike a classic coleslaw, this Cabbage Salad is a no-mayo salad, so you can make it in advance, and it’ll hold up better in warm weather.
Even though cabbage is very low in calories, it has an impressive nutrient profile. Cabbage is highly nutritious and rich in vitamin C, fiber, and vitamin K. What’s more, some research suggests that it may support digestion, improve heart health, and decrease inflammation.
Red Cabbage vs Green Cabbage
There are a number of key differences between red cabbage and green cabbage. For example, red cabbage is a beautiful red or purple color, while green cabbage is light green in color. In addition, red cabbage has more nutritional value per serving compared to green cabbage. Compared to green cabbage, red cabbage tastes slightly peppery and red cabbage heads are denser but smaller in size than green cabbage heads. The red/purple color is a result of the pH levels of the soil in which the red cabbages are planted and a result of the pigment produced by anthocyanin it contains.
Cabbage Salad – ingredients:
Green and Red Cabbage – I like using green and red cabbage to make this salad, but you are more than welcome to use only red or green.
Carrot – Grated carrot provides a pop of color while giving this healthy salad a boost of fiber and beta-carotene.
Green onion – Green onion has a distinct green color and bold onion flavor, although not quite as strong as regular onion.
White Wine Vinegar – This popular vinegar adds a pleasant tang to the salad. Fresh lemon juice will work very well too.
Extra Virgin Olive Oil – This rich oil adds healthy fats to the dish.
Maple syrup or honey – Sugar will work too.
Salt and pepper.
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- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 cup grated carrot
- ¾ cup thinly sliced green onion
White Wine Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup or honey
- Salt and black pepper to taste
- In a small bowl, whisk all white wine vinaigrette ingredients until smooth.
- In a large bowl, combine shredded cabbage, carrot, and green onion. Toss to combine, then pour in the white wine vinaigrette. Toss again until everything is lightly coated in vinaigrette.
- This salad keeps well, covered and refrigerated, for about 2 days.