Red Cabbage Salad
This vibrant and flavorful cabbage salad is a perfect quick side dish any day of the week. Seasoned with a sweet and tangy balsamic vinaigrette, it gets even better as it sits in the fridge. Serve cold, or room temperature, piled high on a large serving platter.
Is there a greater comfort than knowing you have a fridge stocked with a variety of flavorful deli salads? My dream line up includes this perfectly tangy and sweet red cabbage salad alongside other favorites like; creamy chicken salad, shaved carrot salad and something with pasta… maybe orzo salad or a traditional Italian pasta salad.
Not just for lunch! This salad is also delicious piled on top of, or alongside, grilled pork chops – the crisp cabbage and punchy vinaigrette makes the perfect condiment for cut through the salty, fatty chops. Additionally, it wouldn’t be the least bit out of place at your next backyard BBQ or picnic – the possibilities are endless with this one.
This salad is very simple to make but it does require some effort in the form of shredding cabbage, onion and carrot. My preferred method is a mandoline slicer. You can also go it by hand with a sharp knife or use a food processor fitted with a slicing disk attachment. Choose your own adventure!
Recipe Ingredients:
To make this salad you’ll need: red cabbage, carrots, red onion, parsley, golden raisins (or chopped dates), balsamic vinegar, honey, mustard, olive oil, salt and pepper.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Steps:
Step 1. Assemble the Salad
Use a mandoline slicer (see tips below) food processor or a sharp knife to slice the cabbage into thin ribbons. Do the same with the red onion, then julienne (slice into thin matchsticks) the carrots. Note: The reason I prefer a mandoline for this is because it’s a one stop shop. You can slice the cabbage and onion then add on the julienne attachment to slice the carrots.
Step 2. Make the Dressing
Place all of the salad ingredients in a large bowl and set aside. In a separate bowl, whisk together the vinaigrette.
Step 3. Toss and Chill
Toss the salad with the dressing. Season generously with salt and pepper. Refrigerate for at least 30 minutes before serving to allow the cabbage to soften and all of the flavors to meld together.
How to Slice Cabbage with a Mandoline
Red cabbage, with its vibrant hue and satisfying crunch, is a versatile ingredient that can elevate salads, slaws, or tacos. For the most delicate, paper-thin slices, the mandolin is your friend.
- Halve and core. Cut the cabbage in half through the center, then remove and discard the tough core.
- Set the thickness. Adjust your mandolin’s thickness setting. Start thin, about 1/4-inch, but not so thin that the cabbage disintegrates. You can always adjust later.
- Secure and slice. Using the mandolin’s hand guard, firmly press the flat surface of the cabbage against the blade and slide it across. Let the mandolin do the work.
- Repeat and adjust. Continue slicing, adjusting the thickness if needed, until you have the desired amount of cabbage.
Safety Note: Mandolins are sharp! Always use the hand guard to protect your fingers. If the cabbage piece becomes too small, stop slicing and use a knife instead.
Our Favorite
Salad Recipes
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Red Cabbage Salad
Ingredients
Salad
- 3 cups finely shredded red cabbage about half a red cabbage, see note
- 1/2 red onion thinly sliced
- 2 carrots peeled and julienned, see note
- 1/4 cup parsley roughly chopped
- 1/4 cup golden raisins
Dressing
- 1 tablespoons dijon mustard
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- salt and pepper
Instructions
- Combine all of the salad ingredients in a large bowl, set aside.
- In a small bowl, whisk together the dijon mustard, honey and balsamic vinegar. While whisking begin to slowly steam in the olive oil, whisking continuously until the dressing is emulsified. Season with salt and freshly ground black pepper.
- Pour the dressing over the salad and toss to combine. Season generously with salt and pepper. Refrigerate for at least 30 minutes before serving. Serve chilled or room temperature.
Notes
- Red Onion: substitute: shallot
- Golden Raisins: substitute: regular raisins, currents, chopped dates or dried apricots
- Halve and core. Cut the cabbage in half through the center, then remove and discard the tough core.
- Set the thickness. Adjust your mandolin’s thickness setting. Start thin, about 1/4-inch, but not so thin that the cabbage disintegrates. You can always adjust later.
- Secure and slice. Using the mandolin’s hand guard, firmly press the flat surface of the cabbage against the blade and slide it across. Let the mandolin do the work.
- Repeat and adjust. Continue slicing, adjusting the thickness if needed, until you have the desired amount of cabbage.
