This simple Cabbage Salad is crisp, fresh, slightly sweet, and tangy, making it an easy side dish that goes with nearly everything. Green and red cabbage are combined with shredded carrots and tossed in a simple cider vinegar dressing made with Dijon mustard, a little sugar, and oil.

The salad takes just minutes to prepare, but letting it rest for about 20 minutes allows the cabbage to soften slightly and absorb the dressing. It is an especially versatile side dish, and the basic dressing can easily be adapted to complement Asian, Indian, Middle Eastern, Mexican, or Mediterranean meals.

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Cabbage Salad

Course: Salad

Prep Time: 10

Resting time: 20

Total Time: 30

Servings:

Calories: 131.9kcal

A crisp and refreshing cabbage salad with shredded carrots and a simple sweet-tangy cider vinegar dressing. An easy side dish that goes with nearly everything and can be adapted to many different cuisines.

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Ingredients

Salad:

5 cups shredded green cabbage
2 cups shredded red cabbage or more green
1 cup shredded carrot or more cabbage

Dressing:

¼ cup cider vinegar
2 tablespoons oil vegetable or canola, or light olive oil
1 ½ to 2 tablespoons sugar adjust to taste
1 teaspoon Dijon mustard
½ teaspoon salt

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Instructions

Make the dressing: Combine the cider vinegar, oil, 1½ tablespoons sugar, Dijon mustard, and salt in a jar. Seal and shake well to combine. Taste and add more sugar if desired.
Prepare the salad: Place the green cabbage, red cabbage, and shredded carrot in a large bowl.
Dress the salad: Pour the dressing over the cabbage mixture and toss well to coat.
Let it rest: Set the salad aside for about 20 minutes. The cabbage will soften slightly, and the salad will become juicy as it absorbs the dressing.
Toss again before serving.

Notes

Garlic: Garlic is a welcome addition to the dressing. If garlic is added, store the dressed salad or unused dressing in the refrigerator and use within 3 days.

Variations

Asian: Substitute rice vinegar for cider vinegar. Replace the salt with 2 teaspoons soy sauce and use 2 teaspoons sesame oil. Add 1 teaspoon grated ginger and 1 minced garlic clove, if desired. Serve alongside Asian main dishes.

Indian: Use 3 tablespoons of oil. Heat the oil in a small pan over medium heat and sauté 1 finely chopped garlic clove. When the garlic begins to turn golden, add 1 teaspoon cumin seeds. Allow the mixture to cool, then use it as the oil for the dressing. Serve alongside Indian main dishes.

Middle Eastern: Add a handful of torn fresh mint leaves, fresh cilantro, or a mixture of both. Serve alongside Middle Eastern main dishes.

Mexican: Substitute fresh lime juice for the vinegar and use extra-virgin olive oil. Add 1 minced garlic clove and a handful of fresh cilantro, if desired. Serve alongside Mexican main dishes.

Mediterranean: Substitute red wine vinegar for the cider vinegar. Add 1 minced garlic clove and 2 teaspoons dried oregano. Serve alongside Mediterranean main dishes.

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.