Red Cabbage Salad

The vibrant purplish-red and white of shredded red cabbage is visually stunning. This crunchy crucifer is also packed with beneficial nutrients, including fiber, antioxidants and vitamins C and K. A simple slaw recipe, like this red cabbage salad, is one of my favorite ways to highlight its delightfully crisp texture.

This red cabbage salad recipe is easy to make ahead and a snap to put together. Shredded cabbage, apple and carrot are tossed with chopped pecans and a homemade vinaigrette to create a refreshing dish that’s sweet, tangy and nutty all at once. It’s lighter and fresher than creamy coleslaw, and makes a perfect skinny side dish for summer cookouts.

Ingredients for Red Cabbage Salad

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• Dressing: Our red cabbage salad is tossed in a sweet and tangy vinaigrette made with cider vinegar, Dijon mustard, honey, minced garlic, onion powder and olive oil. This dressing is forgiving, so you can easily swap ingredients for what’s in your pantry. Swap cider vinegar for red wine vinegar, maple syrup for honey or whole grain mustard for Dijon mustard.
• Cabbage: Vibrant red cabbage is the star of this recipe. We recommend shredding the cabbage by hand for the crunchiest, freshest texture. To shred, cut the cabbage into halves or quarters, trim away the core and slice the cabbage into thin ribbons. Slicing tools aren’t necessary, but a box grater, mandoline or food processor with a shredding disc will make quick work of the fruits and veggies in this salad.
• Apple: You can use any type of apple you have on hand; just be sure to choose a firm apple with no soft spots. Tart apples like Granny Smith, and sweet varieties like Fuji or Honeycrisp work equally well here.
• Carrot: The tools mentioned above are great for shredding carrots, as is a julienne peeler. You could also use a vegetable peeler to create carrot ribbons. The salad will be delicious either way!
• Pecans: Toast the pecans before chopping them to intensify their sweet and nutty flavor and make them extra-crunchy.

Directions

Step 1: Make the vinaigrette

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In a large bowl, whisk together the vinegar, mustard, honey, garlic, salt, pepper and onion powder.

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Slowly pour the olive oil, whisking as you go, until the dressing is emulsified.

Editor’s Tip: You could also use a lidded jar to make the vinaigrette. Just give it a good shake and pour it over the salad, or store it in the fridge until needed.

Step 2: Toss the salad with the dressing

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Add the shredded cabbage, apple, carrot and chopped pecans to the dressing. Stir to combine, then cover the bowl and refrigerate the slaw until you’re ready to serve it.

Editor’s Tip: If you’re making the salad more than a few hours in advance, transfer it to an airtight container to keep it fresh.

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Red Cabbage Salad Recipe Variations

• Make it sweeter: Add finely chopped pear or citrus segments to the mix, or toss a handful of pomegranate seeds or dried cranberries or raisins into the salad for chewy texture and sweet bursts of fruity flavor.
• Top it with cheese: Crumbled feta or blue cheese adds tangy flavor and creamy contrast to the crunchy salad. For the best results, add the cheese just before serving.
• Switch up the nuts: We like the natural sweetness that pecans bring to this salad, but chopped walnuts, hazelnuts or almonds would also be delicious.
• Make it more savory: Thinly sliced red or green onions give red cabbage salad a sharp, aromatic bite.
• Add herbs: Finely chopped cilantro, parsley or mint delivers a fresh, herbaceous flavor and adds even more eye-catching color.
• Try a different dressing: Try Asian salad dressing for a gingery, umami-packed salad that pairs well with stir-fries or noodle bowls. Prefer a sweeter option to pair with smoky BBQ? The orange juice in citrus vinaigrette delivers a bright, fruity flavor.

How to Store Red Cabbage Salad

Store leftover red cabbage salad in an airtight container in the fridge. The salad will stay fresh for three to four days. The cabbage stays crunchy, but the apple, carrot and pecans will get softer the longer they sit in the dressing. The slaw will still taste good, though!

Can you make red cabbage salad ahead of time?

This red cabbage salad recipe is a great make-ahead side! We recommend making it at least a few hours in advance because it tastes better once the flavors have a chance to meld.

If you prefer to dress the salad closer to serving, make the dressing and chop the veggies one day ahead, then store them separately in the fridge. A few hours ahead of time, chop the apple (this will prevent it from browning) and toss everything together.

Red Cabbage Salad Tips

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What’s the best way to shred a head of cabbage?

It’s surprisingly easy to shred a head of cabbage by hand, but you could also use specialized cutting tools like a box grater, mandoline or food processor with a shredding disc. The best method depends on your preference and how much time you have. A food processor is the fastest, but shredding with a knife doesn’t take more than a few minutes.

Start by removing soft or wilted outer leaves and slicing off the stem so the cabbage sits flat on the cutting board. Use a sharp chef’s knife to cut the cabbage into quarters, then remove the core from the center of each piece. You can then shred each quarter with your tool of choice. Using a knife, place the cabbage cut-side down and thinly slice across each quarter.

Can you make this salad with green cabbage?

You can make this cabbage salad with green cabbage instead of red cabbage. Green cabbage tastes milder and is a smidge less crunchy than red cabbage, but it’ll still be delicious tossed with the carrot, apple and vinaigrette.

What can you serve with red cabbage salad?

Red cabbage salad is a crunchy, refreshing side that complements a variety of dishes. It’s excellent alongside tender proteins like barbecue chicken, smoky sausages or grilled salmon filets. Pair it with slow-cooker pulled pork as an alternative to creamy coleslaw, or you could even use it as a topping on a shrimp po’boy or any other sandwich traditionally topped with slaw.