There are two secrets to making a salad you’ll actually want to eat. First, you need big flavor and, second, you need texture and lots of it! If I had to pick one vegetable with the boldest, most vibrant (dare I say sexiest!) texture it would be cabbage, with its endlessly satisfying crunch. This cabbage salad recipe, like its winter cousin the red cabbage salad, could write the book for how to make a simple salad totally crave-worthy. To add all sorts of bold color and crunch, I mix in red bell peppers, carrots, radishes, green onions, and loads of fresh dill and parsley. Rather than drown it in mayonnaise I toss these crispy veggies with a peppery, citrus Dijon vinaigrette. Last but not least, toasted sliced almonds add a subtle nuttiness that takes it to next level delicious! This crunchy cabbage salad makes a great side dish, but I’ve also used it as a topping for Salmon Burgers and Lamb Burgers. And because it’s the perfect make-ahead salad, I typically enjoy leftovers for lunch several days in a row!
Cabbage Salad Ingredients and Substitutions
Here’s what you’ll need to make this cabbage salad recipe, as well as easy ways to swap in what you have on hand.
Cabbage: I like a variety of colors and flavors with a mix of green and red/purple cabbage. Carrots lend color and sweetness. Sliced almonds add a toasty crunch. Green onions add a mild onion flavor without overpowering the salad. White or yellow onion would be too strong, but shallot, chives, or red onion can work. Red bell pepper adds bursts of juicy freshness. Yellow bell pepper, orange bell pepper, or a mix of sweet mini peppers work too. Radishes have a nice peppery flavor, which you can mimic with arugula but you’ll miss out on the satisfying crunch. Parsley and dill add freshness. I would not try to substitute with dried herbs here, but fresh cilantro could work as an alternative. Sumac adds a tart, tannic quality. Kosher salt and black pepper enhance the flavor. Extra virgin olive oil adds a lovely nuance to the salad dressing. Be sure to use a high-quality extra virgin variety. Any of the oils from our shop would work well, but I especially like a robust peppery oil for this recipe, like our Spanish Hojiblanca. Dijon mustard adds body and sharpness to the vinaigrette. Fresh lime is my favorite complement to cabbage’s savory-sweet and peppery flavor, but lemon juice can work here too. Fresh garlic adds a pungent kick to the dressing. Red pepper flakes give a good heat, but you can leave them off or substitute with a milder chili flake, like Aleppo pepper.
Ingredient Spotlight
Sumac is a Mediterranean spice made from the dried sumac berry, which has a citrusy and slightly smoky flavor with a tannic quality like a dry red wine. A sprinkle adds an intensely tart quality without adding bitterness (like citrus zest) or extra liquid (like citrus juice). It’s the perfect balance for the richness of the cabbage and sweetness of the carrots here, but it’s also endlessly useful. Use as a marinade for meat or fish, in salad dressings, pickled red onions, or even in desserts like our Strawberry Shortcakes.
READ MORE: What Is Sumac? Uses And Recipes TRY IT: Try all-natural sumac from our shop. BEST SUBSTITUTE: Lemon or lime zest.
How to Make this Cabbage Salad Recipe
This cabbage salad takes about 20 minutes when all the shredding and chopping is done, but try to allow another 30 minutes of fridge time. The cabbage will soften just enough as it soaks the dressing, and the flavors will get even louder. Here are the steps:
Toast the almonds. Coat a large pan with a thin layer of olive oil and set over medium-low heat. Add 1 cup of sliced almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside. Make the Mustard Vinaigrette. In a small bowl, whisk together 2 tablespoons Dijon mustard, the juice of 2 limes, 2 minced garlic cloves, 1/3 cup olive oil, 1/2 teaspoon sumac, 1/2 teaspoon red pepper flakes, and a pinch of salt and pepper. Make the salad. In a large mixing bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup grated carrots, 2 chopped green onions, 1 sliced red bell pepper, 4 halved and sliced radishes, 1 cup chopped parsley, and 1/2 cup chopped dill. Season with a good pinch or two of salt and sumac. Add 3/4 of the toasted almonds. Toss gently to combine. Dress and refrigerate. Pour the vinaigrette all over the salad and toss to combine. If you have the time, wrap in plastic and give the salad 30 minutes to 1 hour in your fridge for the flavors to meld and the cabbage to just slightly soften. Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.
What to Do with Leftover Cabbage
Some stores sell 1/2 heads of cabbage, but if you find yourself with lots of extra cabbage you have some options. Raw cabbage will keep well in your fridge if you wrap it tightly in plastic. Wait to shred it, and make another batch of this salad later in the week–or even the next week–if you’re ready for round two. Or:
Make my “Detox” Cabbage Soup. You can chop all of the leftover green and red cabbage and throw it in there, rather than the 1 head of green cabbage the recipe calls for. But be prepared the red cabbage will color your soup. Turn it into a vegan main with my “Sexy” Crispy Roasted Cabbage Recipe with Dukkah And Tahini. Again, both colors will work here as long as you can cut them into big slabs. Sauté it with some garlic and lime juice, and serve as a tasty side dish. Use my Sautéed Cabbage recipe as a guide. Use it as a condiment for Mediterranean-style Salmon Tacos.
What to Serve with Cabbage Salad
There are so many ways this beautiful cabbage salad can elevate a meal. Use it as a side next to simple weeknight dinners like Baked Cod or Chicken Drumsticks. Or use it like coleslaw to jazz up sandwiches, from Salmon Burger to Chicken Gyro Wraps.You can also turn it into a main dish by adding leftover chicken, canned tuna or your favorite vegetarian protein.
How to Store Leftovers
The great thing about a cabbage salad, especially one without mayo, is that it can be even better the next day. Simply store it in your fridge in a covered container for up to 4 days. If crunch is your number one priority, store the salad and dressing separately. Browse all Mediterranean recipes.
Red Cabbage Salad
Bell Pepper Salad with Mini Sweet Peppers
Lemon Parmesan Lettuce Salad Recipe
Greek Salad (Traditional Horiatiki Recipe)
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