This red cabbage salad recipe comes together in under 20 minutes with simple ingredients and almost no effort. Best of all, it only gets better as it sits, making it the ultimate make-ahead side dish.
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Why You'll Love This Red Cabbage Salad
This is the salad my family asks for on repeat, and once you make it, you'll understand why. It's naturally vegan and gluten-free, which makes it perfect for feeding a crowd with varying dietary needs. Plus, it makes a ton... so no one is going home hungry.
What sets it apart from most red cabbage coleslaw recipes is the vinaigrette dressing: lighter, brighter, and honestly more addictive. It comes together in under 20 minutes and only gets better as it sits in the fridge. Here’s why it’s a must-try:
- Simple ingredients
- Feeds a crowd
- Tangy and crunchy
- Make ahead
- Under 20 minutes
Ingredient Information And Substitutions
- Red cabbage- Your go-to for this recipe. Other varieties work, but red cabbage adds gorgeous color and a slightly peppery flavor. Pre-cut works in a pinch, but slicing it yourself is best to extra-thin slices.
- Red onion- Slice it as thin as possible. If you prefer a milder onion flavor, soak the slices in cold water for 10 minutes and drain well before using.
- Olive oil- Extra virgin olive oil is the preferred choice. Any neutral oil works as a substitute.
- Red wine vinegar- Adds brightness and the perfect zing. White wine vinegar works just as well.
- Italian seasoning- Keeps the flavor profile simple and clean.
- Kosher salt- Start with less than you think you need and taste as you go.
- Black pepper- Freshly cracked, to taste.
How To Make This Purple Cabbage Salad
Step 1- Slice the cabbage.
Cut the head of red cabbage in half and remove the core. Cut each half into quarters, then thinly slice each quarter widthwise. Aim for no thicker than ¼ inch.
Step 2- Slice the onion.
Peel and slice the red onion as thin as possible, almost shaving it with your knife.
Step 3- Mix everything.
Place the cabbage and onion in a large bowl. Sprinkle on the Italian seasoning, salt, and pepper, then drizzle with olive oil and vinegar. Toss well until fully combined.
Step 4- Taste and adjust.
Taste the salad and add more dressing or seasoning until it tastes just right.
Step 5- Refrigerate and serve.
Cover and refrigerate until ready to serve. If you have the time, let it sit for at least an hour.
Frequently Asked Questions
A sharp chef's knife or a mandoline works best. Aim for slices no thicker than ⅛ inch, thin enough to absorb the dressing, but thick enough to hold their crunch.
Absolutely, and it actually gets better with time. Make it a day ahead and refrigerate. The flavors meld beautifully overnight.
Look for a head that feels heavy for its size with tightly packed, firm leaves and vibrant purple-red color. Avoid any with wilted or discolored outer leaves.
Tips For Making This Purple Cabbage Salad Recipe
- Slice it nice and thin. You want slices just thin enough to absorb the dressing while still holding their crunch long after you dress the salad.
- The ingredient amounts in the recipe card are a benchmark, not a rule. Add more dressing or seasoning until it tastes exactly how you want it.
- Pick a good red cabbage, looking for a head that feels heavy for its size with tightly packed, firm leaves and a vibrant purple-red color. Skip over any that feel soft, have wilted or discolored outer leaves, or have any deep gouges.
- Remove from the fridge 10 minutes before serving. Sometimes the oil will solidify in the fridge, so I like to pull it out 10 minutes before serving to soften up the oil and then giving it a good mix to make sure everything is well incorporated.
- Ingredients to prep ahead- You can slice the cabbage and onion a day ahead and store them covered in the fridge until you're ready to dress the salad.
- Leftovers and storage- This will keep for up to 7 days in a covered container in the fridge, though it will lose crunch the longer it sits.
What To Serve With This Purple Cabbage Recipe
This salad pairs beautifully alongside grilled meats, seafood, or anything coming off the barbecue. Here are some of my favorite options:
Other Tasty Cabbage Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Red Cabbage Salad Recipe
Ingredients
- 1 head red cabbage, cored, quartered and thinly sliced
- 1 large red onion, very thinly sliced
- 2 teaspoons Italian seasoning start with less and taste it as you go
- 1 Tablespoons kosher salt, start with less and taste it as you go
- ½ teaspoon Black pepper, to taste
- ½ cup extra virgin olive oil start with less and taste it as you go
- ¼ cup red or white wine vinegar start with less and taste it as you go
Instructions
- Cut the head of red cabbage in half and remove the core. Cut each half in half again to make quarters. Thinly slice each quarter width-wise (they should be around ¼ inch thick at most).
- Peel and slice the red onions as thin as possible (almost "shave" it with your knife).
- Place the sliced cabbage and onions into a large bowl.
- Sprinkle on Italian seasoning, salt and pepper. Drizzle with oil and vinegar.
- Toss well until well combine and taste it. Add additional dressing or seasonings if needed until it tastes fantastic. Refrigerate until ready to serve.
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Notes
- Slice it nice and thin. You want slices just thin enough to absorb the dressing while still holding their crunch long after you dress the salad.
- The ingredient amounts in the recipe card are a benchmark, not a rule. Add more dressing or seasoning until it tastes exactly how you want it.
- Pick a good red cabbage, looking for a head that feels heavy for its size with tightly packed, firm leaves and a vibrant purple-red color. Skip over any that feel soft, have wilted or discolored outer leaves, or have any deep gouges.
- Remove from the fridge 10 minutes before serving. Sometimes the oil will solidify in the fridge, so I like to pull it out 10 minutes before serving to soften up the oil and then giving it a good mix to make sure everything is well incorporated.
- Ingredients to prep ahead- You can slice the cabbage and onion a day ahead and store them covered in the fridge until you're ready to dress the salad.
- Leftovers and storage- This will keep for up to 7 days in a covered container in the fridge, though it will lose crunch the longer it sits.
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