Red Cabbage Salad Recipe
Brighten your plate with this crunchy, colorful red cabbage salad that’s full of flavor and perfect for any meal. Quick, fresh, and irresistibly vibrant.
Ingredients
4 cups shredded red cabbage (about 1 medium head)
1 large carrot, julienned
1 red bell pepper, thinly sliced
½ small red onion, finely sliced
¼ cup chopped fresh parsley
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
¼ cup toasted sunflower seeds or slivered almonds
Instructions
- Wash and trim vegetables. Slice cabbage thinly, julienne carrot, and thinly slice red onion. Place in a large bowl.Whisk apple cider vinegar, olive oil, honey, and Dijon mustard. Season with salt and pepper.Pour dressing over vegetables and toss thoroughly.Fold in parsley and optional caraway seeds or chili flakes.Sprinkle toasted nuts or seeds on top.Chill salad for 20–30 minutes to meld flavors.Serve chilled or at room temperature with your favorite mains.
Notes
- Slice cabbage paper-thin
- Keeps 7 days in fridge
- Try an Asian or Scandinavian variation
- Everyone’s favorite slaw