This Red Cabbage Salad is downright addictive and so easy to make, it'll become your go-to summer salad for sure!
Crunchy Red Cabbage Salad
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Gah, this red cabbage salad. I'm so excited to share this with you because it is the single most down-right addictive salad you'll taste this summer. I'm not even exaggerating. It's is so delicious and so perfectly crunchy that it disappears almost instantly at every party it's brought to (and that's a lot in our family!). I haven't come across many cabbage salad recipes, specifically those featuring red cabbage.
They great thing is it is beyond easy to make and budget-friendly! So easy, in fact, that I feel kind of silly even typing out a recipe card for this. It's one of those beautiful recipes that one really doesn't even have to measure, you just keep adding the ingredients and seasonings and tasting it as you go until you can't stop eating it!
Tips for making this Red Cabbage Salad Recipe:
- Slice it thin, but not too thin. The idea is that you want to slice it just thin enough that it holds up and maintains it's crunch long after you dress it.
- This is great to feed a crowd. This recipe makes a lot and is perfect for feeding a crowd. Feel free to halve it if you don't want such a large amount!
- When dressing this salad, taste it as you go. When it comes time to dress this cabbage salad, think of the amounts that I listed as a bench mark. As with pretty much everything you cook, taste it for flavor and add more of whatever you think it needs.
Ingredient information for Red Cabbage Salad:
- Cabbage: Use an actual head of purple cabbage, not the prepackaged, already cut cabbage bags that they sell. This is not a red cabbage slaw. While you'll be slicing the cabbage thin, it won't be so thin that it's shredded.
- Red onion: Go thin when slicing the onions. Basically, shave them with your knife. The thin slices give a light and delicious flavor without taking over the dish.
- Dressing: This salad tastes delicious with a dressing of olive oil, red or white wine vinegar (both work well!), Italian seasoning, salt and pepper. It may sound super simple, but it's perfect while letting the cabbage and onions be the stars of the show!
How can I keep the raw onion flavor from being too strong?
This is often a concern for me as well ,but an easy way to mellow out the raw onion flavor is to soak the onion slices in very cold water for 10-15 minutes before draining well and adding to the salad.
Can I make this ahead?
One awesome thing about this red cabbage salad (or purple cabbage salad if you prefer to call it that) is that it really holds it's crunch, even after a couple days in the fridge. So you could easily make it ahead and pull it out for the fridge just before serving.
This will last up to 4 days covered in the fridge.
Crunchy Red Cabbage Salad
- 1 head red cabbage, quartered and thinly sliced
- 1 large red onion, very thinly sliced
- 2-3 teaspoons Italian seasoning start with less and taste it as you go
- 1-2 Tablespoons kosher salt, start with less and taste it as you go
- 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
- Black pepper, to taste
- 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).
- 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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