Easy Crunchy Cabbage Salad with Tangy Vinaigrette
Make this fresh, crunchy cabbage salad tossed in a light, tangy vinaigrette. It is a simple, healthy side dish ready in minutes, perfect for BBQs or weeknight meals.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 6 cups shredded green and purple cabbage mix
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Combine the shredded cabbage, carrots, and red onion in a large bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until the dressing emulsifies.
- Pour the dressing over the cabbage mixture.
- Toss all ingredients together until the vegetables are evenly coated.
- Stir in the fresh parsley.
- For best texture, let the salad rest for 10 minutes before serving to allow the cabbage to soften slightly and absorb the dressing.
Notes
- For extra crunch, add 1/2 cup of sunflower seeds or toasted ramen noodles just before serving.
- You can prepare the vegetables and the dressing up to one day ahead; combine them just before serving for maximum crispness.
- This salad pairs well with grilled chicken or pulled pork.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5
- Sodium: 280
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 1
- Cholesterol: 0