Red Cabbage Salad
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My mom’s famous Red Cabbage Salad is crunchy and vibrant, tossed in a simple apple cider vinaigrette. Fresh, healthy, and perfect for everyday meals. Ready in 15 minutes.
If you love this recipe, you should try my Spring Salad, Pear Gorgonzola Salad, Creamy Avocado Coleslaw Recipe, and Famous La Scala Chopped Salad.
Quick Look: Red Cabbage Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6
- Dietary Info: Vegetarian, Dairy-free, Gluten-free
- Method: Raw salad
- Technique: Quick vinaigrette + fresh vegetable toss
- Flavor/Texture: Crisp, tangy, fresh, lightly sweet
Why You’ll Love This Family Favorite!
This crunchy red cabbage salad is one of those simple recipes my mom has made for years, fresh, vibrant, and tossed in a bright apple cider vinegar dressing. It’s the kind of salad that wakes up any meal, keeps beautifully in the fridge, and somehow tastes even better the next day. My mom always says this red cabbage slaw it’s the secret to healthy skin and a happy gut… and honestly, after eating it my whole life, I believe her!
Try my Easy Shrimp Salad Recipe with Old Bay and Fresh Asparagus Salad recipes next time!
Made With Amore,
Table of Contents
Simple Ingredients
A simple mix of crisp red cabbage, fresh vegetables, and a bright, tangy dressing comes together to create this vibrant, flavorful slaw.
- Apple Cider Vinegar Dressing: Bright, tangy, and essential for bringing everything together.
- Red Cabbage: The crisp, colorful base of the slaw, thinly shredded.
- Carrot: Adds sweetness and classic slaw texture.
- Red Bell Pepper: Juicy crunch and vibrant flavor.
- Apple: A fresh, sweet contrast that makes the salad pop (Honeycrisp or Pink Lady work beautifully).
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Protein: Chickpeas, grilled chicken, or shredded rotisserie chicken
- Add Sweetness: Dried cranberries or raisins
- Extra Crunch: Sunflower seeds or pumpkin seeds, you’ll enjoy my Roasted Veggie Grain Bowl with Balsamic Dressing.
- Creamier Version: Add a spoonful of Greek yogurt to the dressing, try it with my Creamy Italian Dressing.
How to Make Red Cabbage Salad
The magic of this salad lies in its simplicity. Crisp cabbage, sweet apples, fresh herbs, and a tangy vinaigrette come together into something incredibly refreshing. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, grated garlic, honey (or maple syrup), salt, and several grinds of black pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified. You can also add everything to a jar with a tight-fitting lid and shake well to combine.
How thin should red cabbage be sliced for this salad? Very thin. A sharp knife or mandoline works best for delicate ribbons.
- In a large mixing bowl, add the shredded red cabbage, chopped parsley, grated carrot, sliced red bell pepper, diced celery, and diced apple.
- Pour the dressing over the vegetables.
- Toss well until everything is evenly coated.
- If using almonds or pecans, fold them in just before serving for extra crunch. For the best flavor, allow the salad to sit for about 10 minutes before serving so the cabbage softens slightly and absorbs the dressing.
Red Cabbage Salad FAQs
Store this crunchy salad in an airtight container in the refrigerator for up to 3–4 days. The cabbage holds up beautifully and stays crunchy.
If adding nuts, store them separately and mix in before serving.
Absolutely. In fact, the flavor gets even better after sitting for a few hours in the fridge.
Serving Suggestions
I love serving this crisp red cabbage slaw alongside Grilled Pork Chops, Juicy Homemade Burgers, or simple Grilled Chicken Thighs, it adds the perfect fresh, tangy contrast to dishes. It’s also delicious piled onto sandwiches, like my Grilled Chicken Sandwich or tacos, like this Turkey Tacos recipe. Pair with picnic favorites like Antipasto Pasta Salad or Grilled Peach Salad for an easy spread.
My Pro Tips
Recipe Tips
- Slice the cabbage very thin. Thin ribbons make the salad more tender and easier to eat.
- Let it rest. Ten minutes in the dressing softens the cabbage and boosts flavor.
- Use a crisp apple. Honeycrisp or Pink Lady keep their crunch.
- Taste and adjust. Add a splash more vinegar or a pinch of salt if needed.
- Make it ahead. This salad actually improves after a few hours in the fridge.
More Salad Recipes
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Red Cabbage Salad
Ingredients
Apple Cider Vinegar Dressing
- ½ cup extra virgin olive oil
- 4-5 tablespoons apple cider vinegar, adjust to taste
- 1 tablespoon Dijon mustard
- 1 garlic clove, finely grated
- 1 teaspoon honey or maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Salad
- 6 cups red cabbage, thinly shredded
- ½ cup fresh parsley, chopped
- 1 large carrot, peeled and grated
- 1 red bell pepper, cored and thinly sliced
- 2 celery ribs, diced
- 1 large apple, cored and diced (Honeycrisp or Pink Lady)
- Optional: 1 cup sliced almonds or chopped pecans
Instructions
- Make the dressing. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, grated garlic, honey (or maple syrup), salt, and several grinds of black pepper.
- Slowly drizzle in the olive oil while whisking continuously until the dressing becomes smooth and emulsified. You can also add everything to a jar with a tight-fitting lid and shake well to combine.
- Prepare the vegetables. In a large mixing bowl, add the shredded red cabbage, chopped parsley, grated carrot, sliced red bell pepper, diced celery, and diced apple.
- Toss the salad. Pour the dressing over the vegetables and toss well until everything is evenly coated.
- Add the nuts (optional). If using almonds or pecans, fold them in just before serving for extra crunch.
- Let the flavors develop. For the best flavor, allow the salad to sit for about 10 minutes before serving so the cabbage softens slightly and absorbs the dressing.
- Serve fresh or chilled. Mangia!
Notes
- Slice the cabbage very thin. Thin ribbons make the salad more tender and easier to eat.
- Let it rest. Ten minutes in the dressing softens the cabbage and boosts flavor.
- Use a crisp apple. Honeycrisp or Pink Lady keep their crunch.
- Taste and adjust. Add a splash more vinegar or a pinch of salt if needed.
- Make it ahead. This salad actually improves after a few hours in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
