This vibrant Cabbage Salad is a crisp, refreshing delight that’s ready in just 30 minutes. Packed with crunchy cabbage, zesty flavors, and a tangy dressing, it’s a perfect balance of texture and taste. Each bite offers a satisfying crunch, while the bright, fresh ingredients awaken your palate. Whether as a side or a light meal, it’s a quick, healthy option that doesn’t skimp on flavor.
With its mix of sweet, tangy, and savory notes, this salad is a feast for the senses. The tender yet sturdy cabbage holds up beautifully, creating a dish that’s as pleasing to the eye as it is to the taste buds. It’s an effortless way to add a burst of freshness to any table, proving that simple ingredients can shine. Perfect for busy days or last-minute gatherings, it’s a recipe you’ll turn to again and again.
Fresh & Crunchy Cabbage Salad Ingredients
- 4 cups shredded green cabbage (or use pre-shredded for convenience)
- 4 cups shredded red cabbage (adds vibrant color and flavor)
- 1 medium red bell pepper, stemmed, seeded, and very thinly sliced
- 1 cup julienned carrots (or use pre-cut matchstick carrots)
- ½ cup chopped fresh cilantro (substitute with parsley if preferred)
- ½ cup toasted sliced almonds or pepitas (adds a nutty crunch)
- Dressing:
- ¼ cup avocado oil (substitute with olive oil if needed)
- ¼ cup apple cider vinegar (adds tangy flavor)
- 2 tablespoons creamy peanut butter (substitute with tahini for a nut-free option)
- 1 tablespoon maple syrup (adjust to taste for sweetness)
- 1 tablespoon toasted sesame oil (adds depth of flavor)
- 1 garlic clove, grated (use a microplane for best results)
- ¾ teaspoon sea salt (adjust to taste)
Step-by-Step Instructions for Cabbage Salad
- Prepare the vegetables: In a large bowl, toss together the green cabbage, red cabbage, red bell pepper, carrots, and cilantro until evenly mixed.
- Make the dressing: In a medium bowl or liquid measuring cup, whisk together the avocado oil, apple cider vinegar, peanut butter, maple syrup, sesame oil, grated garlic, and sea salt until smooth and well combined.
- Combine and marinate: Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let the salad sit for 10 minutes to allow the cabbage to soften slightly and absorb the flavors.
- Finish and serve: Taste and adjust seasoning if needed. Top with the toasted sliced almonds or pepitas, toss gently, and serve immediately for the best texture.
Creative Toppings and Sauce Twists
Switch up the flavor profile by adding crumbled feta or shredded coconut for a unique twist. For the dressing, try swapping peanut butter with tahini or almond butter for a nutty variation. A sprinkle of sesame seeds or chili flakes can add extra texture and heat.
Perfect Pairings for Your Salad
This cabbage salad pairs beautifully with grilled chicken or tofu for a protein-packed meal. Serve it alongside quinoa or brown rice for a hearty, wholesome dish. It’s also a great side for tacos or BBQ favorites.
Storage Tips for Freshness
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the almonds separate to maintain their crunch. If the salad seems dry after storing, drizzle a little extra apple cider vinegar or avocado oil before serving.
Time-Saving Hacks
Save prep time by using pre-shredded cabbage and matchstick carrots from the store. Make the dressing ahead and store it in the fridge for up to 5 days. Toss everything together just before serving for maximum freshness.
Equipment You’ll Love
A mandoline slicer makes quick work of thinly slicing the cabbage and red pepper. A microplane grater is perfect for finely grating the garlic. Use a large mixing bowl to ensure everything gets evenly coated with the delicious dressing.
Cabbage Salad
Ingredients
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 1 medium red bell pepper, stemmed, seeded, and very thinly sliced
- 1 cup julienned carrots
- ½ cup chopped fresh cilantro
- ½ cup toasted sliced almonds or pepitas
Dressing
- ¼ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons creamy peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
- 1 clove garlic, grated
- ¾ teaspoon sea salt
Instructions
- In a large bowl, toss together the green cabbage, red cabbage, red pepper, carrots, and cilantro.
- Make the dressing: In a medium bowl or liquid measuring cup, whisk together the avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
- Pour the dressing over the cabbage mixture and toss to coat. Set aside for 10 minutes to allow the cabbage to soften.
- Season to taste and top with the almonds. Toss and serve.