Description
This vibrant and crunchy cabbage salad combines shredded green and red cabbage with fresh carrots and green onions, tossed in a tangy and slightly sweet apple cider vinegar dressing. It’s a refreshing, no-cook side dish perfect for any occasion, offering a healthy, vegan, and gluten-free option.
Ingredients
Scale
Salad
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro (optional)
Dressing
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Vegetables: In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, thinly sliced green onions, and chopped cilantro if using.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is well blended and emulsified.
- Toss Salad: Pour the dressing over the cabbage vegetable mixture and toss thoroughly to ensure every piece is nicely coated with the dressing.
- Let Salad Rest: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
- Serve: Serve the salad chilled or at room temperature as a refreshing side dish or light meal.
Notes
- Make ahead: This salad can be prepared in advance and stored in the refrigerator for up to 3 days.
- Add texture: Incorporate toasted almonds, sunflower seeds, or sliced apples for extra crunch and flavor variation.
- Optional cilantro adds a fresh herbal note but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
