Active Time:10 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:20 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
ThisSimple Cabbage Saladmakes the perfect crunchy, cruciferous side to any main dish. Paired with a bright, homemade vinaigrette, the cabbage becomes light and refreshing. Shred the cabbage yourself to save money (there’s often an upcharge per pound for the pre-shredded variety). Since cabbage is packed with both water and fiber, this salad is one that hydrates and satisfies. Find the recipe below, along with ideas on everything from easy modifications to shredding that cabbage!
How to Make Simple Cabbage Salad
1. Use One Bowl for Quick Cleanup
Make this salad in one bowl! It’s easy when you make the dressing first in the bowl. Whisk all of the dressing ingredients together, then add the shredded cabbage and toss.
2. Enjoy the Salad at Room Temperature or Chilled
Whenever you’re ready to enjoy the salad, give it a toss before serving to reincorporate the dressing. If you plan on chilling it, be sure to cover it and then refrigerate it. Enjoy it within 1 hour or else the salad may get soggy as moisture is released from the cabbage, leaving you with a watered-down dressing.
Ingredient Swaps to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Cook Mode(Keep screen awake)Ingredients2tablespoonslemon juice2tablespoonsextra-virgin olive oil2tablespoonschopped fresh flat-leaf parsley1tablespoonDijon mustard1tablespoonhoney1teaspoongarlic powder½teaspoonsalt½teaspoonground pepper8cupsshredded green cabbage (from 1 small head)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonslemon juice
2tablespoonsextra-virgin olive oil
2tablespoonschopped fresh flat-leaf parsley
1tablespoonDijon mustard
1tablespoonhoney
1teaspoongarlic powder
½teaspoonsalt
½teaspoonground pepper
8cupsshredded green cabbage (from 1 small head)
Directions
Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.
Photographer: Greg DuPree, Food Stylist: Ruth BlackBurn , Prop Stylist: Julia Bayless
To make aheadCover and refrigerate for up to 1 hour.
To make ahead
Cover and refrigerate for up to 1 hour.
Frequently Asked QuestionsYes, but keep the dressing and cabbage separate. Whisk the dressing together then transfer to a resealable container (or shake it up in a jar). Refrigerate it until you’re ready to serve. When it’s time to eat the salad, combine the dressing and cabbage in a large mixing bowl and toss to coat.Because we use honey in the dressing, as is, this recipe is not vegan. However, you couldswap the honey for agaveto make it vegan-friendly.Serve this cabbage salad as a side dish with grilled chicken, grilled steak or grilled fish. Use it as a topping forfish tacos,tostadasorburrito bowls. For a classic pairing, add it to pulled pork orpulled chickensandwiches at your next BBQ.Great question—there are plenty of ways to use up that extra cabbage. Try another type ofsalad, make acoleslawor thiscabbage casserole! For little scraps, save them and use as a topping for sandwiches, tacos or as a crunchy addition to your usual salad.
Frequently Asked Questions
Yes, but keep the dressing and cabbage separate. Whisk the dressing together then transfer to a resealable container (or shake it up in a jar). Refrigerate it until you’re ready to serve. When it’s time to eat the salad, combine the dressing and cabbage in a large mixing bowl and toss to coat.
Because we use honey in the dressing, as is, this recipe is not vegan. However, you couldswap the honey for agaveto make it vegan-friendly.
Serve this cabbage salad as a side dish with grilled chicken, grilled steak or grilled fish. Use it as a topping forfish tacos,tostadasorburrito bowls. For a classic pairing, add it to pulled pork orpulled chickensandwiches at your next BBQ.
Great question—there are plenty of ways to use up that extra cabbage. Try another type ofsalad, make acoleslawor thiscabbage casserole! For little scraps, save them and use as a topping for sandwiches, tacos or as a crunchy addition to your usual salad.
EatingWell.com, December 2021
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Nutrition Facts(per serving)124Calories7gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
