Cabbage Salad Recipes

Cabbage is having a bit of a moment right now, and I feel as if I’ve been waiting for it all along. This Asian Cabbage Salad with peanut dressing is light and bright, filling, and has been adding a burst of life to my lunch routine.

While we usually think of cabbage as bland or part of a heavy spread (St. Patrick’s Day; German cuisine), this vibrant salad proves that cabbage can be bright and even fun.

It’s got crunch and zip and layers of texture from ingredients like red bell peppers, edamame, and almonds.

You’ll feel happy after you eat it. It might even make you think about cabbage in an entirely new way.

I have long felt a tenderness towards under-appreciated vegetables like cabbage (hence the respectable collection of healthy cabbage recipes you’ll find here).

I recognize that most of us probably only think about cabbage when tasked with making coleslaw for the company picnic, or at least until recently.

In the last few weeks, I’ve seen a mega spike to my posts for Sautéed Cabbage and Cabbage Steaks. This Asian Ramen Salad is seeing social media love too!

If I were the betting type, I’d say the sudden cabbage fervor stems from the fact that a whole head cabbage can last for 3 weeks in the refrigerator (some sources claim 4 to 5 weeks). If you’re limiting trips to the store, cabbage is an ideal choice.

I’m hoping those who try cabbage for the first time are sold on its good qualities and become cabbage regulars in the future. In addition to its long shelf life, cabbage is high in fiber, antioxidants, and Vitamin-C.

If you’ve never tried a raw cabbage salad before, this recipe is an excellent gateway. The peanut dressing alone promises as much.

Asian Cabbage Salad

This crunchy Asian Cabbage Salad is colorful, healthy and delicious! Made with raw cabbage, carrots and almonds, topped with an easy ginger peanut dressing.

Prep: 20min

Total: 25min

Yield: 8

Serving Size: 1 (of 8)

Nutrition Facts: servingSize 1 (of 8), calories 123 kcal, Carbohydrate 15 g, Protein 5 g, Fat 6 g, Saturated Fat 1 g, Fiber 4 g, Sugar 9 g

Ingredients:

• 1/2 cup sliced or slivered almonds
• ½ small head green cabbage (finely sliced (about 3 cups)*)
• ½ small head red cabbage (finely sliced (about 3 cups)**)
• 1 medium red bell pepper (very thinly sliced)
• 1 cup shredded carrots (about 2 medium)
• 1 cup frozen shelled edamame (thawed)
• 1/2 cup chopped fresh cilantro
• ¼ cup rice vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon minced fresh ginger

Instruction:

1. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
2. In a large bowl, place the green and red cabbage, bell pepper, carrots, edamame, and cilantro.
3. In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!

Everyday Cabbage Salad

Goes with practically anything. Think of it like Coleslaw – minus the mayo dressing. Great with light foods like seafood, and refreshing with hearty foods like stews and roasts. Chop the cabbage and keep in the fridge with the dressing in a jar, lasts for up to a week! Use just cabbage, and any colours you please. Can’t-Stop-Eating-It-Delicious!

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 150 kcal, servingSize 1 serving

Ingredients:

• 5 cups shredded green cabbage
• 2 cups shredded red cabbage ((or more green))
• 1 cup shredded carrot ((or more cabbage))
• 1/4 cup cidar vinegar
• 2 tbsp oil (vegetable or canola, or light olive oil)
• 1 1/2 – 2 tbsp white sugar (adjust to taste)
• 1 tsp dijon mustard
• 1/2 tsp salt

Instruction:

1. Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
2. Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes – mound will reduce by almost half and become juicy! Serve.

Favorite Cabbage Salad

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. —Edna Culbertson, Jenison, Michigan

Prep: 10min

Total: 10min

Yield: 6 servings.

Nutrition Facts: calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients:

• 1 small head cabbage, shredded
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 3 tablespoons mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 4 bacon strips, cooked and crumbled

Instruction:

In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.

Mediterranean Cabbage Salad (No Mayo Coleslaw)

You’ll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!

Prep: 20min

Total: 20min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 200.3 kcal, Carbohydrate 11.9 g, Protein 4.7 g, Saturated Fat 1.8 g, Trans Fat 0.1 g, Sodium 79 mg, Fiber 4.5 g, Sugar 4.5 g, servingSize 1 serving

Ingredients:

• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 2 limes, juiced
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon sumac
• pinch of salt and pepper
• 1/2 teaspoon crushed red pepper flakes, optional
• 4 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 2 green onions, trimmed, chopped (both white and green parts)
• 1 red bell pepper, cored and cut into thin sticks
• 4 large radishes, halved and thinly sliced
• 1 cup chopped parsley
• 1/2 cup chopped fresh dill
• 1 teaspoon sumac
• kosher salt
• 1 cup toasted sliced almonds

Instruction:

1. Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.
2. Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.
3. Pour the vinaigrette all over and toss to combine.
4. If you have the time, give the salad 30 minutes to 1 hour for the flavors to meld.

How to Make Cabbage Coleslaw | Salad Recipe | Allrecipes.com

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