Red Cabbage Salad Recipe

A white bowl of red cabbage salad with a large glass bowl of it and a chunk of red onion in the background.

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.

Course Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Prep Time 10

Resting time 1

Total Time 10

Servings servings

Calories 121kcal

Author Jessy Freimann

Equipment

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 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.

Nutrition