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Home Side Salads

Everyday Cabbage Salad

By:Nagi
Published:27 Jul '18Updated:13 Nov '20
53 Comments
Recipe v Dozer v

A terrific, highly versatile Everyday Cabbage Salad. Think of it like Coleslaw – minus the mayo dressing. Pairs brilliantly with light dishes like fish and seafood, as well as as rich hearty meals like roasts and stews. Can’t-Stop-Eating-It delicious!

Close up of Everyday Cabbage Salad with a vinaigrette

A great Cabbage Salad for everything!

Keeping this post short and sweet because it’s an extra recipe I’m publishing today alongside the Brown Sugar Garlic Butter Pork Roast!

The dressing is a bit tangy (not sharp) with a touch of sweet, and it’s neutral enough to serve alongside almost any main, any Cuisine. I’d serve it as a side for almost any Western dish, it’s certainly at home with European dishes (Eastern and Western), South American and even Indian and Asian.

It’s an excellent stand by salad because cabbage holds up so well once chopped, so you can keep bags of the shredded cabbage in the fridge alongside a jar of the dressing, then toss it together when you need it.

Give it a bit of time to wilt, just like Coleslaw – the cabbage will sag and the salad becomes nice and juicy. Nobody wants to try to shove stiff bits of cabbage sticking out everywhere into their mouth!!

Vinaigrette being poured over Everyday Cabbage Salad in a white bowl

What I put in Cabbage Salad

I make this with just green cabbage (any type) or when I want to add a splash of colour, I mix it up with purple cabbage and carrot, as pictured. A touch of green onion wouldn’t go astray either, but there’s enough tang in the dressing such that it’s not required.

What this goes with

I call this my Everyday Cabbage Salad because it’s just that. Serve it with everything from Schnitzel to Pan Fried Fish, Meatloaf to Baked Chicken Breasts. Try it with these fabulous Sun Dried Tomato Stuffed Chicken breasts, quick crispy Garlic Chicken Thighs or these sticky Country Baked Pork Chops.

With a few little tweaks I’ve suggested in the recipe notes, it can be easily transformed into an Asian Salad to have as a side with any Asian food, including Chinese, Thai and Vietnamese. 🙂

Enjoy! – Nagi x

Everyday Cabbage Salad in a white bowl, ready to be served.

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Close up of Everyday Cabbage Salad with a vinaigrette

Everyday Cabbage Salad

Author: Nagi
Prep: 10 mins
5 from 13 votes
Servings4
Tap or hover to scale
Print
Goes with practically anything. Think of it like Coleslaw - minus the mayo dressing. Great with light foods like seafood, and refreshing with hearty foods like stews and roasts. Chop the cabbage and keep in the fridge with the dressing in a jar, lasts for up to a week! Use just cabbage, and any colours you please. Can't-Stop-Eating-It-Delicious! 

Ingredients

Salad:

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

Dressing:

  • 1/4 cup cidar vinegar
  • 2 tbsp oil (vegetable or canola, or light olive oil)
  • 1 1/2 - 2 tbsp white sugar (adjust to taste)
  • 1 tsp dijon mustard
  • 1/2 tsp salt

Instructions

  • Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
  • Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

Recipe Notes:

  • Once dressed, the cabbage wilts and it becomes like Coleslaw which I love, so I have this for 2 to 3 days after dressing the Coleslaw.
  • Storage / make ahead - I like to keep the chopped cabbage and dressing in the fridge, ready to use as required. It lasts up to a week, depending on how fresh the cabbage is!
  • This recipe is an extra recipe I'm sharing as a side to this slow roasted Brown Sugar Garlic Butter Pork.
VARIATIONS for different cuisines
  • Garlic is always a welcome addition to the dressing, but if you do add it, the dressing is only good for 3 days (on salad or in jar).
  • Asian - Use rice vinegar instead of cider vinegar, add 2 tsp of soy sauce instead of the salt, and 2 tsp sesame oil. 1 tsp grated ginger and 1 minced garlic clove would be a bonus. Serve alongside Asian mains.
  • Indian Style - use 3 tbsp of oil, heat in small pan over medium heat and sauté 1 finely chopped garlic. When it is starting to turn golden, add 1 tsp of cumin seeds. Allow to cool then use in Dressing. Serve alongside Indian main dishes.
  • Middle Eastern - add a handful of torn mint leaves or coriander/cilantro leaves or a mix of both. Serve alongside Middle Eastern main dishes.
  • Mexican - use lime in place of the vinegar and extra virgin oil as the oil, and add 1 garlic clove, minced. A handful of coriander/cilantro leaves would be ideal too. Serve alongside Mexican mains.
  • Mediterranean - Use red wine vinegar instead of cider vinegar, add 1 garlic clove minced, and 2 tsp of dried oregano. Serve alongside Mediterranean mains.

Nutrition Information:

Calories: 150cal (8%)
Keywords: Cabbage Salad
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53 Comments

  1. Emma says

    April 17, 2021 at 6:43 pm

    This is my go to salad, I make it at the beginning of the week and use it for the rest of the week. My daughter loves it as well – if she doesn’t like the veggies in dinner she have this on the side instead.

    Reply
  2. Katie says

    March 4, 2021 at 10:17 am

    Thanks for such a great recipe! It is so delicious and versatile!

    Reply
  3. Charlie says

    February 11, 2021 at 9:31 am

    5 stars
    I could go on and on about how great this salad is. It goes with everything (I’ve used it on tacos before) and stores well. Oh yeah, its also delicious!

    Reply
  4. El says

    December 27, 2020 at 1:48 pm

    5 stars
    This is an amazingly delicious and easy salad to make. Thank you Nagi 🙂

    Reply
  5. Anne B says

    December 5, 2020 at 1:18 am

    Great recipe! Even my fussy kids enjoyed it! I used grainy mustard instead of dijon. It was for a lebanese meal, so I added fresh mint and parsley to the grown-up salad. Will make again!

    Reply
  6. ellie says

    October 21, 2020 at 7:01 pm

    I make this salad on Sundays and it last me 5 days to add to ALL my meals.
    Brilliant recipe, thanks Nagi

    Reply
  7. Edie C. says

    October 15, 2020 at 4:39 am

    5 stars
    Loved this recipe for a simple but very tasty cabbage salad.
    And I really appreciate notes and variations that you’ve included. Most helpful. Thank you.

    Reply
  8. Jo says

    September 29, 2020 at 6:59 pm

    5 stars
    Lovely and fresh delicious

    Reply
  9. Judy says

    August 31, 2020 at 5:49 am

    so, how many ozs of cabbage are we using here?

    Reply
    • Nagi says

      August 31, 2020 at 9:57 am

      Hi Judy, about 13oz of green cabbage and 5oz of red cabbage. N x

      Reply
  10. Nany says

    August 29, 2020 at 4:31 am

    Hi Nagi, we’ve just finished dinner and the salad was a hit. The dressing is sooo good that it will become my regular salad dressing. Yummy. Thank you for another great recipe.

    Reply
  11. terry says

    August 21, 2020 at 7:13 am

    I ran out of ACV, only had about an 8th of a cup. So, I used 1/8 of a cup of rice vinegar. I used 1 ts of sugar because I know my FAM is not partial to sweet salad dressings. Also, rice vinegar adds a little sweetness too. I used canola oil,

    Since this is the first time I’ve tried this recipe. I had only what was in my fridge. I only had about 4 cups of white cabbage, so my add on’s were. 1 carrot grated and 1/4 onion grated and 1/3 large green pepper sliced very thinly to match the shredded cabbage.

    I prepared everything about 4 or so hours before it was served with broiled pork shoulder chops marinated in BBQ sauce.

    We really enjoyed this salad. But if I was using the recipe amounts of cabbage. I would double the dressing. Especially if you intend to use after a few hours as I did.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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