Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.

a bowl of red cabbage salad with dressing.

Cabbage recipes are our weekly staples, try this green goddess salad or pickled cabbage next.

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Ingredients
Instructions
Tips
Freezing And Storing Instructions
More Amazing Salad Recipes
Recipe
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Ingredients

Red cabbage - provides a sweeter base for this recipe, adding visual appeal.
Olive & lemon juice vinaigrette - made with extra virgin olive oil and maple syrup, perfectly complements the natural sweetness of the dish.
Maple - maple syrup balances the sourness of the lemon juice with its sweetness
Cucumbers - are optional, you can also use some shallots of red onion.
Fresh herbs - parsley and dill, together they make a powerful duo for this salad. Thai basil would work great too!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.

shredded cabbage, carrots and cucumbers in a bowl.

Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.

Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

Tips

Prevent cabbage bleeding - Coat cabbage with 2-3 tablespoons of vinegar or lemon juice before mixing to prevent red color bleeding. Add cucumbers just before serving to keep them from turning red.
Add dressing just before serving to avoid soggy vegetables. Aim for adding it as close to serving time as possible.
Keep it crispy - Use fresh produce and serve promptly to maintain crunchiness.
For thin even strips shred the cabbage or use a mandoline slicer.

Freezing And Storing Instructions

To Store. For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead. Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds and cucumbers just before serving to keep them crunchy.

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Recipe

Red Cabbage Salad Recipe

Julia | The Yummy Bowl

Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.

5 from 9 votes

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings servings

Calories 240 kcal

INGREDIENTS

Salad:

6 cups purple cabbage, sliced thinly
1 cup carrots, shredded
1 cup cucumber, chopped
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
¼ cup toasted sunflower seeds

Dressing

4 tablespoon extra virgin olive oil
4 tablespoon lemon juice
1 teaspoon salt
A pinch of black pepper
1 teaspoon maple syrup

INSTRUCTIONS

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.
Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.
Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

NOTES

For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead: Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds just before serving to keep them crunchy.

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NUTRITION

Calories: 240kcalCarbohydrates: 18gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 642mgPotassium: 552mgFiber: 5gSugar: 9gVitamin A: 6957IUVitamin C: 86mgCalcium: 87mgIron: 2mg

Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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