This beautifully flavorful Cabbage Salad is so simple to make and so delicious! Add this bold and colorful salad to most any meal! GF option!
Cabbage might be my favorite vegetable in the universe.
You can make it into shredded cabbage salad, oriental coleslaw or you can roast it up (my personal favorite) and chuck it into beef and cabbage pasta bowls.
And now it’s probably the simplest little salad you will ever make but it packs this BIG, BOLD flavor that only gets better the longer it sits in the fridge.
It might just make a salad lover out of you. I’m calling it.
Why you will LOVE this Recipe
When I’m planning out meals, I love to make sure that I always include some fresh, colorful ingredients! And there’s really no better way to enjoy fresh produce than a generous helping of your favorite healthy salad! Today’s recipe is probably one of the easiest cabbage salad recipes you will be able to find. You are going to be HOOKED on it because it goes well with so many different main dishes, it’s super flavorful, AND it can be thrown together in a couple of minutes. It’s the perfect dish to finish off your plate and add some crunch and color, too!
Like I mentioned, this salad is SO easy. As for veggies, you’ll only need 3 ingredients. The cabbage salad dressing is made up of ingredients you probably have in the fridge already, and together they make a sweet and sour, zingy dressing that you are going to love! Here’s what we need to round up before getting started on this recipe:
Green cabbage, shredded Red cabbage, shredded Large Carrot, shredded Apple Cider Vinegar Soy Sauce (GF if needed)Dijon Mustard Sesame Oil Sugar Olive Oil Salt
How to make a Cabbage Salad
Stir: Add the shredded cabbage and chopped carrot to a large bowl and stir to mix it all up well.
Mix the dressing: In a medium sized, microwave safe bowl, add the soy sauce, vinegar, mustard and sesame oil. Heat the mixture for 15 seconds, then stir in the sugar until it dissolves. Whisking constantly, stream in the olive oil until everything is well combined.
DEVOUR: Pour the dressing over the salad, then cover and chill for a bit. Serve it up and enjoy!
I recommend serving this asian cabbage salad alongside whatever you’re having as your main dish. Go ahead and get creative, because it pairs well with so many flavors. It would be delicious alongside some asian instant pot pork tenderloin or chinese five spice chicken thighs! Finish off your plate by serving up some whole30 paleo cauliflower fried rice and the whole crew is going to LOVE it!
How to store Cabbage Salad
If you double your batch for an easy side dish for your next meal or you simply have leftovers from dinner, you can totally store it and enjoy it as leftovers! I recommend storing this salad in an airtight container in the fridge for up to 4-5 days.
Can I eat cabbage raw in a salad?Although cabbage is commonly enjoyed cooked or in a casserole, you can absolutely shred it up and enjoy it raw in the form of a salad. Its crunchy and colorful goodness will add texture and flavor to your salads!
How long in advance can I make the salad?This is a recipe that you can easily make ahead of time to make busy mealtimes less chaotic and easier to get food on the table. I recommend making 1-2 days ahead of time if needed.
Can I use ALL red or green cabbage?If you want to just use one type of cabbage, go for it! However, using a combination of red and green cabbage will result in a more flavorful and colorful salad so I do recommend it!
more healthy salad recipes
healthy broccoli apple salad with greek yogurtfresh corn and mango saladlow carb mock cauliflower potato salad
This beautifully flavorful Cabbage Salad is so simple to make and so delicious! Add this bold and colorful salad to most any meal! GF option!Course Side Dish Cuisine Asian Prep Time 10 minutes Total Time 10 minutes Servings 6 People Calories 37 kcal
3 Cups Green cabbage,shredded Cup Red cabbage,shredded 1 Large carrot,shaved with a peeler and chopped
For the dressing:
1/4 Cup Apple cider vinegar 1 Tbsp Soy sauce(GF if needed) 1 tsp Dijon mustard 1/4 tsp Sesame oil 1 1/2 tsp Sugar 2 Tbsp Olive oil Salt,to taste
In a large bowl, stir the cabbage and carrots.
In a medium, microwave safe bowl, mix the vinegar, soy sauce, mustard and sesame oil. Microwave for 15-20 seconds until warm. Stir in the sugar until dissolved.
While constantly whisking, stream in the olive oil until thickened.
Pour over the salad and mix
OPTIONAL: chill for 30 mins.DEVOUR!
Calories: 37 kcal Carbohydrates: 8g Protein: 1.6gFat: 0.4g Saturated Fat: 0.1g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 198 mg Potassium: 269m Fiber: 2.3g Sugar: 4.8g Vitamin A: 40 IU Vitamin C: 67 mg Calcium: 4mgIron: 4mg
For This Recipe, I recommend:
Low Sodium Soy Sauce