Need a fresh, crunchy side that's easy to make? This red cabbage salad is the answer! With a light, tangy dressing, it's perfect for beginners and comes together in no time.

Serve it alongside fried chicken, roasted salmon, or your favorite main dish for a colorful and delicious addition to your dinner table.

a bowl of red cabbage salad with dressing.

Table of Contents

Red Cabbage Salad
Ingredients
How To Make Red Cabbage Salad
Tips
Freezing And Storing Instructions
More Amazing Salad Recipes
Before You Head Out
Recipe Card
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Red Cabbage Salad

Ingredients

Red cabbage - provides a sweeter base for this recipe, adding visual appeal.
Olive & lemon juice vinaigrette - made with extra virgin olive oil and maple syrup, perfectly complements the natural sweetness of the dish.
Maple - maple syrup balances the sourness of the lemon juice with its sweetness
Cucumbers - are optional, you can also use some shallots of red onion.
Fresh herbs - parsley and dill, together they make a powerful duo for this salad. Thai basil would work great too!

How To Make Red Cabbage Salad

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.
Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.

shredded cabbage, carrots and cucumbers in a bowl.

Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

Tips

Prevent cabbage bleeding - Coat cabbage with 2-3 tablespoons of vinegar or lemon juice before mixing to prevent red color bleeding. Add cucumbers just before serving to keep them from turning red.
Add dressing just before serving to avoid soggy vegetables. Aim for adding it as close to serving time as possible.
Keep it crispy - Use fresh produce and serve promptly to maintain crunchiness.
For thin even strips shred the cabbage or use a mandoline slicer.

Freezing And Storing Instructions

To Store. For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead. Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds and cucumbers just before serving to keep them crunchy.

More Amazing Salad Recipes

Cabbage recipes are our weekly staples, try these unstuffed cabbage rolls, green goddess salad or pickled cabbage next.

Before You Head Out

If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️

Recipe Card

Julia

10-Minute Red Cabbage Salad Recipe

5 from 9 votes

Looking for a crunchy salad with a light, tangy dressing? Try this red cabbage salad - it's perfect for any occasion, from weeknight dinners to potlucks. Top it up with some fried chicken or roasted salmon.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 240

Ingredients Method Nutrition Notes

Ingredients

Salad:

6 cups purple cabbage sliced thinly
1 cup carrots shredded
1 cup cucumber chopped
1 tablespoon parsley chopped
1 tablespoon dill chopped
¼ cup toasted sunflower seeds

Dressing

4 tablespoon extra virgin olive oil
4 tablespoon lemon juice
1 teaspoon salt
A pinch of black pepper
1 teaspoon maple syrup

Method

Toss the veggies. In a bowl, mix cabbage, carrots, cucumber, and sunflower seeds.
Prepare the vinaigrette. In a small jar, shake together olive oil, lemon juice, black pepper, salt, and maple syrup.
Assemble. Pour over salad, add herbs, toss, and serve immediately or refrigerate for up to 3 days.

Nutrition

Calories: 240kcalCarbohydrates: 18gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 642mgPotassium: 552mgFiber: 5gSugar: 9gVitamin A: 6957IUVitamin C: 86mgCalcium: 87mgIron: 2mg

Notes

For optimal freshness, enjoy the salad the day it's dressed.
Making Ahead: Prepare the red cabbage salad ahead of time and refrigerate it covered for a few hours or overnight. Add sunflower seeds just before serving to keep them crunchy.