This crunchy cabbage salad is flavorful, bursting with fresh tomatoes, cilantro, and green onions, made with a simple salad dressing. It’s easy, light, and adaptable to whatever veggies you have. The vinaigrette is not too sour or sweet and has the perfect zesty flavor, making it versatile with many dishes! 

Cabbage Salad with Vinaigrette, tomatoes, scallions, and cilantro

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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. 

ingredients for simple Cabbage Salad (white cabbage, fresh tomatoes, cilantro, green onions, and homemade vinaigrette)

 

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. 

  1. Remove the outer leaves of the cabbage. Wash and pat dry with paper towels. 
  2. 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. 
  3. Dice, slice, and chop all salad ingredients (tomatoes, cilantro, green onions). Add to the cabbage. 
  4. Shake the dressing ingredients in a jar (I often just add the dressing ingredients right over the top). 
  5. Toss everything together to coat the cabbage with the dressing. Serve! 

cabbage salad in a large bowl being poured with a homemade vinaigrette

 

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!

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:

  1. Dress this salad with additional toppings like shredded carrots, green bell peppers, protein (cooked shrimp or chicken), and other clean-out-the-fridge ingredients. 
  2. 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! 
  3. Look for a small head of cabbage so you don’t have any leftovers. 
  4. 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. 
  5. Add different fresh herbs like dill or parsley to change the profile flavors. 

cabbage salad recipe

Cabbage Salad with Simple Salad Dressing (Vinaigrette)

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Author: Alyona Demyanchuk
This crunchy cabbage salad is flavorful, bursting with fresh tomatoes, cilantro, and green onions, made with a simple salad dressing. It's easy, light, and adaptable to whatever veggies you have. The vinaigrette is not too sour or sweet and has the perfect zesty flavor, making it versatile with many dishes! 

Equipment

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:

  • shredding cabbage with a Mandoline for cabbage salad
    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.
  • preparing and chopping ingredients for cabbage salad
    Dice the tomatoes, slice the green onions, and chop the cilantro. Add to the bowl of shredded cabbage.
  • cabbage salad ingredients in a large bowl being poured with a homemade vinaigrette
    Pour the dressing ingredients over the salad and toss everything together to coat the cabbage evenly.
  • tossed cabbage salad in a mixing bowl
    Serve.

Nutrition per serving

Serving: 1servingCalories: 158kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 459mgPotassium: 287mgFiber: 3gSugar: 5gVitamin A: 445IUVitamin C: 47mgCalcium: 54mgIron: 1mg

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7 comments

    • Victor

    This is my go to salad to bring everywhere! Thank you Alyona for sharing this. It is delicious and simple to make. The tomatoes I have been using are my currant tomatoes from the garden and I use 2 parts Sherry vinegar and 1 part rice vinegar. So good!Just yesterday at our block party, it was a rave with everyone!

      • Alyona Demyanchuk

      I’m glad the cabbage salad was a hit, Victor!

    • Arlene

    Wow this is flipping fantastic!
    I used olive oil and champagne vinegar in mine.
    Summer fresh cabbage and tomatoes, green onions. This is my go to side dish. So easy and healthy!
    Thank you ?

      • Alyona Demyanchuk

      You are very welcome 🙂

    • Debra Rose

    I am pleased to see somebody else enjoying this crunchy take on the traditional garden salad. I have used Balsamic and Red Wine vinegars, as well. It is all good all of the time. Yum!
    Fresh Basil or Mint are also, delicious substitutes for the Cilantro depending on the Main Dish. This is very versatile.

    • Shelly

    Did you use Apple cider vinegar ?

      • Alyona Demyanchuk

      I used white distilled vinegar but apple cider vinegar should work.

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