Easy Crunchy Cabbage Salad with Tangy Vinaigrette
Make this fresh, crunchy cabbage salad with a light, tangy vinaigrette. It is a simple, healthy side dish ready in minutes, perfect for BBQs or weeknight meals.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 6 cups shredded green and purple cabbage mix
- 1 large carrot, shredded
- 1/2 cup thinly sliced red onion
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine the shredded cabbage, shredded carrot, and sliced red onion in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper until well combined. This is your tangy vinaigrette.
- Pour the dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated.
- For the best texture, let the salad rest for at least 15 minutes before serving to allow the flavors to meld and the cabbage to slightly soften while retaining crunch.
- Serve chilled or at room temperature.
Notes
- For extra flavor, add 2 tablespoons of chopped fresh parsley or cilantro to the salad.
- If you plan to serve this later, keep the dressing separate and toss just before serving to maintain maximum crunch.
- This salad works well for meal prep; it stays crisp for up to three days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 6
- Sodium: 280
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0