Description
Make this fresh, crisp cabbage salad tossed in a light, tangy vinaigrette. It is a quick, healthy side dish perfect for BBQs, picnics, or weeknight dinners.
Ingredients
Scale
- 6 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the shredded green cabbage, purple cabbage, carrots, and red onion into a large bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing emulsifies. This zesty vinaigrette is the key to a flavorful salad.
- Pour the dressing over the cabbage mixture.
- Toss everything well until the vegetables are evenly coated.
- For the best flavor and crunch, let the salad rest in the refrigerator for at least 15 minutes before serving. This allows the vegetables to absorb the dressing slightly.
- Serve this refreshing salad as a side dish or add protein to make it a main dish cabbage salad.
Notes
- For added crunch, toast 1/2 cup of ramen noodles separately and toss them in right before serving if you are not meal prepping.
- You can easily adapt this vinegar based cabbage salad by adding chopped apples for a sweet contrast.
- This recipe works well for meal prep salad cabbage; keep the dressing separate until ready to eat for maximum crispness.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5
- Sodium: 280
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0