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GET IT NOWMy Red Cabbage Salad Recipe Is Crunchy, Colorful, Sweet, And Refreshing
I’ve been making this red cabbage salad on repeat lately, and somehow, it’s one of those simple sides that goes with absolutely everything. Here’s why it works so well:
- Crunchy, sweet, and tangy – Unlike my Asian cabbage salad, which has bolder flavors and a sesame kick, this version leans on apple cider vinegar and honey for a sweet-and-tangy brightness. The cabbage is crisp but a little softened, the carrots add subtle sweetness, and the almonds bring the perfect toasty crunch.
- Quick & easy – It’s just a few fresh veggies and pantry staples, and all of 10 minutes to throw together.
- Perfect for meal prep or potlucks – It holds up really well in the fridge, so I make a big batch for easy lunches, or bring it to cookouts when I want a lighter option that still feels satisfying.
This red cabbage salad recipe is not quite a slaw (at least not the creamy kind), not quite a leafy salad, but it’ll easily stand in for both all summer long. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my red cabbage salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Red Cabbage & Carrots – I developed this recipe for red cabbage salad, but it works with green cabbage, too! I’ve made it both ways. While pre-shredded veggies work okay, I recommend freshly chopped cabbage and grated carrots — they taste sweeter and have a better texture.
- Green Onions – I only include the green parts. Feel free to throw in the white parts if you like a sharper bite. You can also swap in fresh herbs, like cilantro, parsley, or chives.
- Nuts Or Seeds – I added sliced almonds! You can use pecans, or sunflower seeds for a nut-free option.
- Extra Virgin Olive Oil – The dressing base. Regular olive oil or avocado oil are fine if you prefer a milder flavor.
- Apple Cider Vinegar – Adds tang and tenderizes the cabbage. Lemon juice makes a good substitute.
- Honey – I use my natural Wholesome Yum Zero Sugar Honey.
- Sea Salt & Black Pepper
How To Make Red Cabbage Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the veggies. Toss the cabbage, carrots, and green onions together in a big bowl.
- Make the dressing. In a small bowl or measuring cup (I used this one with a spout), whisk the oil, vinegar, honey, salt, and pepper.
- Combine & chill. Pour the dressing over the red cabbage salad and toss. Refrigerate for a few hours or overnight, then add the almonds and season to taste before serving.
My Recipe Tips
- Slice the cabbage thinly. You get a better texture with thinner shreds. I just use a large chef’s knife, no fancy equipment.
- It’s better to check salt and pepper after refrigerating, not before. Since the flavors develop more as the salad sits, you’ll get a better picture of what it needs after it’s been in the fridge for some time.
- Can you just eat it right away? Yes, you can, but I highly recommend refrigerating this red cabbage salad before serving. Not only does it let the flavors develop, it also softens the raw cabbage a bit. It’s even better after sitting overnight, but even just an hour makes it taste so much better.
- Want to add a little kick? Toss in a finely diced jalapeno or a dash of crushed red pepper flakes, or just use my sugar-free jalapeno honey instead of regular.
Red Cabbage Salad
My red cabbage salad recipe is fresh, crunchy, and tossed in sweet, tangy dressing. Perfect for meal prep, potlucks, or a healthy side dish!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, combine the red cabbage, carrots, and green onions.
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In a small bowl or glass measuring cup, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
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Pour the dressing over the salad and toss to coat.
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Refrigerate for at least 2 hours to let the flavors develop and soften the cabbage, or preferably overnight.
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Right before serving, adjust salt and pepper to taste and toss with sliced almonds.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best texture, balanced flavor, and switch things up if you’re feeling adventurous.
- Storage & meal prep: This red cabbage salad gets even better in the fridge, so it’s perfect to make ahead! It keeps well in an airtight container for up to 3-5 days. I do recommend adding the almonds fresh if you can.
- Note on nutrition info: My numbers here are based on using my Wholesome Yum Zero Sugar Honey in the dressing. If you use regular, the sugar content will be higher.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Red Cabbage Salad
Serving Ideas
My red cabbage salad goes with so many mains. Here are a few of my favorite ways to serve it:
- Grilling Mains – This is one of my go-to sides for anything off the grill. I usually pair it with grilled steaks or chicken kabobs, but it’s also lovely with grilled salmon or chicken satay.
- Air Fryer Mains – If I’m keeping it simple, I’ll throw together air fryer pork chops, but if you want something a bit fancier, you can’t go wrong with air fryer cod.
- Burgers – I’ve had this bright, crunchy red cabbage salad with all kinds, from classic burgers to smashed burgers to more outside-the-box types, like turkey burgers and salmon burgers.
8 Comments
Lynn
0Pairing this with pulled pork for my lunches this week. Yum.
Wholesome Yum D
0That sounds so tasty, Lynn! Pulled pork with this is such a tasty lunch idea, I love that combo.
Jill R
0Oh my gosh, making this tonight! We are having seafood stir fry and wanted a light salad that would go with an Asian dish and this just hit Messenger. It will be perfect, and I can tell the flavor profile will fit perfectly. Thanks Maya!
Wholesome Yum D
0That sounds like the perfect pairing, Jill! I hope it turned out just as delicious as it sounded and I love that the timing worked out so well!
Denise Duran
0This was delicious! It was the perfect side to soy and balsamic marinated lamb chops that I grilled. I think I may have liked the salad more than the lamb! Definitely making again and is also an easy-to-transport side dish for potlucks & BBQs (even potluck BBQs).
Maya | Wholesome Yum
0Thank you so much, Denise! What a perfect pairing for this red cabbage salad. Hope you make it again soon.
Brigette Thompson
0This recipe looks very simple to make, but yet delicious.
Wholesome Yum D
0Thanks, Brigette! I hope you get a chance to try it soon, let me know what you think when you do!