Happy New Year! Start the year light and fresh with this crisp, crunchy cabbage salad. If healthy eating is one of your goals, this simple salad is a great place to begin.
This cabbage salad works wonderfully as a side dish or a light main. It’s super crunchy, tangy from the dressing, and has a pleasant kick from black pepper. Refreshing and waistline-friendly, it’s easy to enjoy year-round whenever cabbage is available.
One of the best things about this recipe is how adaptable it is. Add shredded carrots, diced avocado, or other vegetables to suit your taste. Yet the core version stays delightfully simple—just a few fresh ingredients plus a quick dressing.
With only three main ingredients plus the dressing, you can have a healthy salad ready to munch in minutes. For best flavor, refrigerate the salad for about 30 minutes before serving so the ingredients can meld. Stored in an airtight container, it will keep well for up to two days in the refrigerator.
Enjoy this cabbage salad recipe, friends!
More healthy recipes to kickstart the new year:
- HEALTHY BANANA OAT MUFFINS
- GRILLED SALMON AND VEGGIES
- 3 HEALTHY JUICE RECIPES
- MUSHROOM FRIED RICE
- HEALTHY BAKED PLANTAIN FRIES
How to Make Cabbage Salad
1. Shred the cabbage by chopping it finely or using a mandoline slicer.
2. Place the shredded cabbage in a bowl. Thinly slice the cucumber and chop the green onions (or substitute with red onion). Add them to the bowl with the cabbage.
3. Make the dressing: whisk together apple cider vinegar (or another vinegar), extra virgin olive oil, salt, and ground black pepper. Drizzle the dressing over the vegetables and toss to combine. Serve immediately or refrigerate until ready to eat. Taste and adjust seasoning before serving if needed.
Cabbage Salad
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Ingredients
Cabbage Salad
- 4 cups shredded cabbage (loosely packed)
- 1 small cucumber
- 2 stems green onions substitute with two tablespoons chopped red onion
Cabbage Salad Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (or another vinegar)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
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Mix all dressing ingredients and set aside.
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Peel and thinly slice the cucumber, chop the green onions, and place them in a bowl. Add the shredded cabbage, drizzle the dressing over the vegetables, and toss to combine. Serve immediately or refrigerate until ready to serve. Taste and adjust seasoning if needed before serving.
Notes
2. Use an English cucumber for milder skin—no need to peel if you prefer.
Recipe adapted from Olga in the Kitchen’s Slavic cabbage salad.
Nutrition
Additional Info
“For ‘Everyone who calls on the name of the LORD will be saved.’ Romans 10:13, NLT”