Easy Crunchy Cabbage Salad with Tangy Vinaigrette
Make this quick, crisp cabbage salad featuring a bright, tangy vinegar-based dressing. It is a simple side dish perfect for summer meals or barbecues.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings
- Category: Side Dish
- Method: Salad
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the shredded green cabbage, purple cabbage, carrots, and red onion in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, celery seeds, salt, and pepper until well combined. This is your dressing.
- Pour the dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated.
- For best flavor, let the salad rest for at least 15 minutes before serving so the vegetables absorb the dressing.
Notes
- For an Asian flavor profile, replace the Dijon mustard with 1 tablespoon of rice vinegar and 1 teaspoon of sesame oil in the dressing.
- This salad holds up well for meal prepping; the cabbage will soften slightly but remain crunchy for up to three days in the refrigerator.
- Add 1/4 cup of fresh chopped dill for a fresh, herbaceous note.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 5
- Sodium: 150
- Fat: 5
- Saturated Fat: 0.7
- Unsaturated Fat: 4.3
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0