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Cabbage salad is a frugal way to feed a crowd. It is inexpensive, and we love it raw in many different recipes, including Cabbage Cucumber Salad, Summer Slaw, and Creamy Cabbage Salad with Mayonnaise.
Amazing Cabbage Salad
True story: Our videographer made this cabbage salad and messaged us afterward to leave this comment; “The cabbage salad, wow, so much flavor! I ate the huge bowl all on my own! I’m not a fan of cabbage at all. I don’t even buy it, but this salad is… AMAZING!!!
Long story short, this raw cabbage salad recipe was a hit! It’s a fantastic stand-by salad with an easy dressing. It can be mixed fresh to serve as a crunchy salad or left to soften the cabbage. I love that it’s a light, refreshing salad that feels healthy and satisfying.
This cabbage salad recipe was shared by a friend who is an excellent cook. She’s always hosting and sharing recipes, including this Tilapia Spinach Casserole (popular on this blog). She just made this salad up using what she had- tomatoes and scallions.
It’s nothing fancy, but it’s so very flavorful! Try this version, and let me know what colorful vegetables you add to this cabbage salad! I would also love to hear your thoughts on this cabbage salad dressing as well.
Watch How to Make Perfect Cabbage Salad!
Ingredients for Cabbage Salad
This easy cabbage salad with vinaigrette couldn’t be more straightforward! It uses no-fuss ingredients and is very flavorful.
- Cabbage: For this recipe, use a small two-pound head of cabbage. Remove the outer cabbage leaves before washing and pat dry with paper towels before slicing.
- Tomatoes- use fresh Roma or beef steak tomatoes. Avoid mushy tomatoes with lots of pulp.
- Green Onions- use a handful or one big bunch, sliced. About 1/2 cup of sliced green onions are needed.
- Fresh Cilantro- adds a zesty, citrusy, peppery flavor. Using fresh herbs makes a refreshing salad.
Cabbage Salad Dressing Ingredients:
This light, acidic sauce has so much flavor, making it the perfect dressing for cabbage salad. It perfectly complements the shredded cabbage and gives it a well-balanced flavor. Think of it as a super easy vinaigrette.
- White Distilled Vinegar—is acidic and imparts a sour and tangy taste to the dressing.
- Sunflower Oil—Use any neutral-flavored oil. This is important if you don’t want your dressing to be overpowering.
- Salt- flavors this simple dressing.
Pro-Tip: In culinary school, I was taught that the standard ratio of a simple vinegarette is one part acid to three parts oil. You’ll know you’ve found the perfect balance when the sharpness of the acid is tempered by the richness of the oil but not overpowered by it.
How to Make Cabbage Salad with a Vinaigrette Salad Dressing:
You will need a sharp Chef's knife or Mandoline to cut the cabbage for this salad. I toss all the chopped ingredients into a large mixing bowl and then toss in the salad dressing. That way, you can coat the greens well and transfer everything to a serving bowl.
- Remove the outer leaves of the cabbage. Wash and pat dry with paper towels.
- Slice the head of cabbage in half for easier shredding. Thinly slice the cabbage with a sharp knife or use a mandoline slicer. Place the shredded cabbage into a large mixing bowl.
- Dice, slice, and chop all salad ingredients (tomatoes, cilantro, green onions). Add to the cabbage.
- Shake the dressing ingredients in a jar (I often just add the dressing ingredients right over the top).
- Toss everything together to coat the cabbage with the dressing. Serve!
Can I Make Ahead of Time?
This cabbage salad can be kept separately from the dressing in the fridge. Shred the cabbage and keep it in an air-tight container or freezer bag with a damp paper towel. Then add the salad dressing and remaining toppings just before serving. It is best kept 3-4 days in the fridge like this.
What To Serve With Cabbage Salad:
This shredded cabbage salad is quick to prepare and goes with almost anything. It is best served cold with the vinaigrette; just let the flavors mellow together before serving. This can easily pair with any cuisine, including Eastern European, American, and Mexican cuisine!
- Serve alongside Shredded Pork Carnitas or Juicy Pork chops.
- Vinaigrette cabbage salads are always good with creamy Mashed Potatoes.
- Enjoy it with Meatloaf, Grilled Chicken Thighs, or pan-seared Piccata Chicken.
- It even goes with Asian food like Beef Bulgogi or Rice!
Q&A
Can I Use Lettuce Instead of Cabbage?
With an acidic vinaigrette dressing, lettuce will wilt faster than cabbage. If you wish to use this salad dressing over romaine or iceberg lettuce, chop up how many servings you think will go so you don’t have any leftovers.
How To Clean Cabbage For Salad?
The easiest way to clean cabbage is to remove the outer leaves and thoroughly wash the core and head. If there are small spottings on the head, you can remove them with a sharp knife, so you don’t need to waste a whole leaf.
What To Do With Leftover Cabbage?
Perhaps you bought a big head of cabbage on sale and needed to use only half for this recipe. Cabbage stores very well. When raw cabbage is cut open, it will keep in the fridge for up to a week. Make sure to wrap it tightly with plastic wrap so it doesn’t oxidize and deteriorate.
Tips for Cabbage Salad:
- Dress this salad with additional toppings like shredded carrots, green bell peppers, protein (cooked shrimp or chicken), and other clean-out-the-fridge ingredients.
- Use a good-quality Mandoline for easier slicing. I have a Japanese one that is going strong after many years! It makes chopping so much easier!
- Look for a small head of cabbage so you don’t have any leftovers.
- Do some meal prep, chop the green cabbage, and store the dressing in a pint-sized mason jar. Then, keep the salad in the fridge until you are ready to serve it.
- Add different fresh herbs like dill or parsley to change the profile flavors.
More Salad Recipes to Make at Home:
Whether you want a creamy cabbage salad or something with a Vinaigrette dressing, we have plenty of salad recipes for any occasion! This includes cabbage recipes too!
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Cabbage Salad with Simple Salad Dressing (Vinaigrette)
Equipment
- 1 Mandoline, (to shred the cabbage)
- 1 large mixing bowl, (for mixing the salad together)
Ingredients
Ingredients:
- 2 lb cabbage, (1 small to medium head) washed and outer leaves removed
- 2 large tomatoes, (1 1/2 cups chopped)
- 1 cup green onions, (5-6 sprigs)
- 1/2 cup fresh chopped cilantro
Cabbage Salad Dressing:
- 3 tbsp white distilled vinegar
- 1/2 cup sunflower oil, (or any neutral flavored oil)
- 1 1/2 tsp sea salt
Instructions
Directions:
- Cut the head of cabbage in half. Then, thinly slice the cabbage with a Chef's knife or use a mandoline slicer to shred it. It's easier to work with halves. Place the cabbage in a large mixing bowl.
- Dice the tomatoes, slice the green onions, and chop the cilantro. Add to the bowl of shredded cabbage.
- Pour the dressing ingredients over the salad and toss everything together to coat the cabbage evenly.
- Serve.
Nutrition (per serving)
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