Simple Cabbage Salad

This Simple Cabbage Salad makes 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

• Try different cabbages. Green cabbage is called for in this recipe, but feel free to use purple or a blend of both green and purple cabbage. You could also mix in varieties like red, napa or savoy cabbage for a variety of textures. 
• Grab a bag of coleslaw mix and use that in place of the 8 cups of shredded cabbage. You’ll get a blend of cabbage, but also some carrots too, making for a more colorful version of the salad.
• Instead of honey, use another sweetener like maple syrup or agave nectar. Adjust the amount based on your preference. For a less sweet salad, start with 1 teaspoon sweetener and give it a taste. If you’re satisfied, skip the other 2 teaspoons.

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!

• You can use packaged shredded cabbage in a pinch, but we recommend prepping the cabbage yourself. Cut the cabbage into very thin strips with a knife or shred it with a mandoline, following our step-by-step guide.
• Several herbs will work here. We like the texture of flat-leaf parsley, but curly-leaf parsley can be used in its place. If you don’t like parsley or prefer not to use it, consider another herb like cilantro or chives. If you don’t have fresh herbs, you can use dried parsley. Start with 1 teaspoon and add more to suit your preference.
• Lemon juice provides bright acidic balance to the chewy cabbage. If you forgot to grab a lemon, substitute with vinegar! Try white or distilled vinegar, red wine vinegar or even apple cider vinegar.

Nutrition Notes

• While cabbage doesn't have the same vibrant colors as other nutrient-packed produce, don’t let that trick you into thinking it’s anything but healthy. A cruciferous vegetable, cabbage is in the same family as broccoli, kale and cauliflower. And like other cruciferous veggies, it has a plethora of health benefits, including anti-inflammatory phytochemicals and compounds that may help lower your risk of certain cancers. One cup of raw shredded cabbage will give you about 2 grams of fiber and 28% of your daily vitamin C, according to the Department of Agriculture.