Easy Crunchy Cabbage Salad with Tangy Vinaigrette
Make this simple, crunchy cabbage salad quickly. It features a light, tangy vinegar-based dressing perfect as a side dish.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 2 medium carrots, shredded
- 1/2 cup thinly sliced red onion
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the shredded green cabbage, purple cabbage, shredded carrots, and sliced red onion in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, celery seeds, salt, and pepper until well combined. This is your tangy dressing.
- Pour the dressing over the cabbage mixture.
- Toss all ingredients together until the vegetables are evenly coated with the dressing.
- For best texture, let the salad sit for 10 minutes before serving to allow the flavors to meld.
Notes
- For a sweeter dressing, increase the honey or maple syrup to 1.5 tablespoons.
- If you prefer a stronger onion flavor, soak the sliced red onion in cold water for 5 minutes before adding it to the salad, then drain well.
- This salad holds up well for meal prepping for up to three days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6
- Sodium: 180
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0