This budget-friendly, nutritious, and delicious Red and Green Cabbage Salad is an excellent addition to any healthy meal. It keeps well in the fridge, so you can make it ahead and enjoy it for a few days.
This salad recipe is dairy-free and vegan.
If cabbage isn’t one of your favorite vegetables, this cabbage salad is here to change that.
This simple recipe is my favorite way to make raw cabbage taste amazing, and it only takes a few minutes to throw together.
I’m not sure I could make this recipe any easier, even if I tried. All you’ll have to do is toss shredded red and green cabbage, julienned carrots, herbs, and a simple vinaigrette together, and that’s it!
Make a big batch to keep in the fridge, and you’ll have a delicious serving of flavorful raw vegetables to enjoy for a few days.
Benefits of Raw Cabbage
You should also incorporate cabbage into your diet because:
- Raw cabbage is low in calories and incredibly nutritious.
- It stays fresh for a long time. If stored properly, raw heads of cabbage will keep in the fridge for about 2 months.
- It’s budget-friendly. Cabbage is very inexpensive, and a little bit stretches a long way. Depending on the size, one head of cabbage can feed 3 to 4 people.
Ingredient Notes
Here is a brief overview of the ingredients you’ll need to make this salad:
- Cabbage: While you can use one or the other, a blend of red (also known as purple) and green cabbage makes this salad POP. To make things easier, use a pre-shredded cabbage or coleslaw blend.
- Carrots: Sweet and crisp carrots pair perfectly with cabbage and add a boost of color and nutrients to the salad.
- Sugar: You’ll need a little bit of sugar to massage and tenderize the cabbage. If you want to make it without refined sugar, use coconut sugar instead of granulated.
- Fresh Parsley: Herbs enhance the natural flavors of the fresh veggies. Use interchangeably with cilantro, dill, and basil, or use some of each.
- Olive Oil: Extra virgin olive oil adds moisture and lightly dresses the salad.
- White Vinegar: If you use a different vinegar, such as apple cider, balsamic, or red wine, the taste will be different but delicious regardless. You can also add freshly squeezed lime or lemon juice to this salad for a more fresh citrusy flavor.
- Salt: Seasoning raw salads adds flavor and the slightest bit of texture. I recommend using kosher or sea salt.
How To Make Red and Green Cabbage Salad
These easy-to-follow instructions will show you how to make the best raw salad with red and green cabbage:
- Tenderize the cabbage: Place your shredded cabbage in a large bowl and sprinkle with sugar. With your hands, massage the shreds for 30 seconds to a minute.
- Toss the salad: Add the carrots, parsley, olive oil, and vinegar. Season with salt and toss to combine.
- Chill the salad: Let your salad chill in the fridge for at least an hour before serving. Serve cold or at room temperature.
Recipe Tips
Here are a few tips to help you make this recipe:
- When choosing your cabbage, it’s okay if the heads aren’t aesthetically perfect. You can cut out any blemishes or bruises before slicing.
- Make sure to massage the shredded cabbage with your hands before making the salad. Massaging the cabbage helps to break down the fibers and makes the cabbage easier to chew and digest.
- Don’t skip refrigerating! Cabbage salad tastes the best when the flavors have time to develop. If you can let it chill overnight, even better!
How to Shred Cabbage for a Salad
The first step is removing the wilted outer leaves and the core.
Then, with a sharp knife, slice down the middle of the head through the core and slice each half down the middle into 4 wedges. Cut away the core from each wedge.
From this point, there are a few ways you can finish shredding your cabbage:
- Sharp knife – Make thin slices down the horizontal edge of each wedge.
- Vegetable peeler/spiralizer – Run the cut end of each wedge across a vegetable peeler or through a spiralizer.
- Mandolin – With the cut side of the wedge facing down, carefully use the blade to slice into thin strips.
Variations & Mix-ins
Feel free to customize your salad with more veggies and mix-ins like:
- Green Onion
- Apple
- Edamame
- Turnips
- Radish
- Bell Pepper
- Toasted Nuts (almonds, walnuts, or pistachios)
- Toasted Seeds (flaxseeds, pumpkin, sunflower, or hemp)
Serving
This light and refreshing salad pairs perfectly with a variety of mains:
- Make it a meal and serve with chicken or seafood. It’s also great as a side salad with warm and hearty homemade soup like ground turkey soup, chicken vegetable soup, or quinoa chili.
- Add a spoonful to your favorite rice and quinoa bowls.
- Use red and green cabbage salad wherever you’d usually use coleslaw. It’s great on sandwiches and in shrimp and fish tacos.
Storing
Keep your cabbage salad in an airtight container and refrigerate for 3 to 4 days. Freezing is not recommended.
Frequently Asked Questions
What is the best way to store leftover cut raw cabbage?
Whole cabbage heads will last in the fridge for up to 2 months. Once cut, it begins to spoil much quicker. If you have a piece of cut cabbage, you can wrap it in plastic and keep it in the fridge for 2 to 3 days.
What type of cabbage is best for salads?
The four most popular types of cabbage are red, green, savoy, and Nappa. Red and green are most commonly served raw in salads. However, thinly sliced savoy and Nappa cabbage taste great shredded and made into salads and coleslaw.
Red and Green Cabbage Salad
Ingredients
- ⅓ medium red cabbage (shredded)
- ⅓ medium green cabbage (shredded)
- 2 medium carrots (grated)
- ½ cup fresh parsley (chopped)
- ½ Tbsp coconut sugar or regular white sugar
- 2 Tbsp olive oil
- 3 Tbsp white vinegar
- salt to taste
Instructions
- Place the green and red cabbage in a large bowl and sprinkle with sugar. Massage the cabbage with your hands for about 30 seconds to 1 minute. This will help to break down the fibers, making the cabbage easier to chew and digest.
- Add the carrots, parsley, olive oil, and white vinegar. Season with salt and toss to combine. Refrigerate the salad for at least one hour before serving.
Recipe Notes
- This salad keeps well in the fridge for up to 4 days.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
