This Red Cabbage Salad is downright addictive and so easy to make. It comes together in under 20 minutes and is a healthy, vegan recipe that is perfect to make ahead and share with friends!
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Why You’ll Love This Red Cabbage Salad Recipe
I'm so excited to share this cabbage salad recipe with you because it is the single most addictive salad you'll taste this summer. I'm not even exaggerating. It's 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 red cabbage cabbage salad recipes, which is a shame. There are plenty of coleslaw recipes (try my Asian Slaw Recipe!) There are so many reasons to make this salad:
- Ready in under 20 minutes
- Super easy to make
- Simple ingredients
- GF, Vegan and perfect for a crowd with varying dietary needs
- Great for a crowd- it makes a ton!
- Lasts up to a week in the fridge- perfect to make ahead
- Gets even better as it sits in the fridge
Ingredient Information And Substitutions:
- Red cabbage- accept no substitutes on this- crunchy red cabbage is your go-to! If you use a larger head, it will make a huge salad but can easily be halved. Originally, this recipe was super specific to not using pre-cut purple cabbage because you want to slice it as thin as possible. That said, I’ve cheated and used the precut option and it came out just fine.
- Red onion- once again, you’ll use a large red onion for the full size or a smaller one if you halve the recipe. You’ll also want to slice this super thin. If you want a more mild onion flavor, soak the onion slices in cold water for 10 minutes and then drain well- this will take the edge off.
- Olive oil- is my preferred oil for this recipe but if you don’t have any, use your preferred neutral oil.
- Red Wine Vinegar- adds the perfect zing. You can also substitute white wine vinegar for very similar results.
- Seasoning- We like to keep it really simple with kosher salt, ground black pepper and Italian seasoning. And as always, the measurements are just a starting point- taste and adjust the seasonings to your unique tastes.
How To Make Crunchy Red Cabbage Salad
Step 1: Slice the cabbage
Be sure to slice it nice and thin!
Step 2: Slice the onion
Once again, slice it super thin.
Step 3: Mix everything well in a large bowl
Combine vegetables with oil, vinegar and seasonings and mix well. Taste and adjust seasonings if needed. Cover and refrigerate until serving.
Frequently Asked Questions
While the original recipe says not to (as it’s typically not sliced thinly enough) I’ve made it with the pre-packaged option and was still quite happy with the results.
This particular recipe is not meant to be creamy.
Technically you can, but the red cabbage adds a gorgeous color and also has a slightly peppery flavor that mixes perfectly with the dressing and seasonings.
Yes- it’s perfect to make up to a couple days ahead for best results.
You’ll want a head that is firm and dense. Avoid major bruising and discoloration.
You have two options- you can use a mandolin for a more consistent thin slice. Or you can use a sharp chef knife and slice it yourself.
Tips For Making Purple Cabbage Salad
- 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 its crunch long after you dress it.
- This is great to feed a crowd. This recipe makes a lot! 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 benchmark. As with pretty much everything you cook, taste it for flavor and add more of whatever you think it needs.
- Refrigerate before serving. If you have the time, let it sit a bit in the fridge as it’s even better cold and allows the flavors to meld together nicely.
- Prep ahead: you can slice the cabbage and onion a day ahead.
- Storage and leftovers: this will last up to 7 days covered in the fridge.
Make It A Meal!
Serve this salad alongside these great recipes:
Other Awesome Cabbage Recipes:
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.
Video
Notes
- 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 its crunch long after you dress it.
- This is great to feed a crowd. This recipe makes a lot! 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 benchmark. As with pretty much everything you cook, taste it for flavor and add more of whatever you think it needs.
- Refrigerate before serving. If you have the time, let it sit a bit in the fridge as it’s even better cold and allows the flavors to meld together nicely.
- Prep ahead: you can slice the cabbage and onion a day ahead.
- Storage and leftovers: this will last up to 7 days covered in the fridge.
Nathan says