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Home » Recipes » Salads

Easy Cabbage Salad

Published: Jul 22, 2019 · Modified: Feb 18, 2020 by Kate Hackworthy · 5 Comments

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pinnable image for cabbage salad

This tasty Cabbage Salad has a wonderfully crispy fresh texture and won't go soggy. It's perfect for making ahead, meal prep, picnics and barbecues, as well as an easy healthy side dish. This slaw is ready in 10 minutes and it lasts in the fridge for days! Vegan, vegetarian and gluten free.

A serving plate piled with crunchy cabbage salad, a vinegar coleslaw with no mayo.

Cabbage Salad

You're going to LOVE this cabbage salad. Trust me. Even if you're not a huge fan of cabbage (remember those days when it was boiled to within an inch of it's life? YUCK!). But raw cabbage with a light vinegar dressing is an absolute joy. 

I love how this cabbage salad stays crunchy. It adds an incredible texture to a plate, with loads of flavours from all the raw veggies and the simple vinaigrette dressing.

You can make this salad ahead of time, and just keep it in the fridge. It will last for days without going soggy. We like to make a batch at the weekend and then have it as a side dish with loads of meals throughout the week. 

 

Close up of salad on a serving plate.

Vinegar Coleslaw

Coleslaw can be a rather heavy affair, with all the mayonnaise. For this version, I've made a mustard vinaigrette dressing that lets the veggies shine. This slaw should appeal to children who don't like leaf salads (I usually call this one rainbow salad). 

The crunchy texture, sweet apples and light dressing make this a family-friendly winner that everyone will love.

Ingredients for cabbage salad in a bowl - white cabbage, purple red cabbage, carrots, apples, dressing

No Mayo Cabbage Salad

Many coleslaws and cabbage salad recipes are covered in creamy mayonnaise. They can taste good, but are very heavy and high in calories. This lighter version is healthier and the no-mayo cabbage salad gets flavor from a vinegar based dressing.

For this slaw, you will need:
White cabbage
Purple cabbage (aka red cabbage)
Carrots
Apples
Lemon juice
Apple cider vinegar
Dijon mustard
Maple syrup
Salt and pepper

Optional toppings
Scalions (spring onions)
Mixed seeds
Chopped parsley

Serving suggestions

This tasty vinegar coleslaw is perfect as a side dish, served with
10 minute Naan Pizza
Turmeric Roasted Cauliflower
Portobello Mushroom Steaks
Fried Gnocchi
Vegan lentil soup

Looking for other salad recipes? Try these 28 Tasty Healthy Salad Recipes

A serving plate piled with crunchy cabbage salad, a vinegar coleslaw with no mayo.

Tips and Tricks for this Cabbage Salad Recipe

  • You can slice the cabbage with a knife, mandoline or food processor.
  • Carrots can be grated, shredded in a food processor or spiralised.
  • Use both red (purple) and white cabbage, or just one variety.
  • Use any apple variety that you like.
  • Feel free to make this cabbage salad ahead of time. It will store in the fridge for up to 4 days.

Close up of salad on a table.

Looking for recipes to use up leftover cabbage? Try these!
Thai noodle bowl
Lentil Tacos

Did you make this cabbage salad recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x

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Get the Cabbage Salad recipe

📖 Recipe

Cabbage salad on a table.

Cabbage Salad

Kate Hackworthy | Veggie Desserts
This tasty Cabbage Salad has a crunchy texture and won't go soggy. It's perfect for making ahead and meal prep. This delicious slaw is ready in 10 minutes!
5 from 9 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 96 kcal

Equipment

  • Knife
  • Bowl

Ingredients
 

  • 1 apple cored and thinly sliced
  • 1 tablespoon lemon juice
  • 2 cups white cabbage
  • 2 cups red cabbage
  • 2 carrots

For the dressing:

  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon apple cider vinegar or lemon juice
  • 2 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper

To serve (optional):

  • 2 scallions (spring onions)
  • Chopped parsley
  • Mixed seeds

Instructions
 

  • Place the slices of apple into a bowl of cold water with the lemon juice, and leave them there until ready to use to prevent browning.
  • Very thinly slice the cabbages or use the slicer on a food processor.
  • Grate the carrots, or use the grating plate on a food processor.
  • Take the apple slices out of the lemon water and pat dry with a tea towel. Add them along with the cabbage and carrot to a large serving bowl and gently toss.
  • Whisk the dressing ingredients together well then pour over the veggies and toss to coat. Sprinkle with the spring onions, parsley and seeds, if using.

Notes

This recipe has 4 Weight Watchers Smart Points

Nutrition

Calories: 96kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 71mgPotassium: 157mgFiber: 2gSugar: 5gVitamin A: 2825IUVitamin C: 21.8mgCalcium: 23mgIron: 0.4mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Reader Interactions

Comments

    5 from 9 votes (3 ratings without comment)

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    Recipe Rating




  1. Dianne West

    September 26, 2023 at 6:46 am

    5 stars
    I am not a vegetarian, but I just love so many of your recipes. I will be making many of them in the future. I love vegetables, and fruits, and even enjoyed making up a vegetarian lasagna for my daughters when they went vegetarian for a year or so. Later, my eldest married and had children, so she went back to eat meat and fish again, and so did my youngest (her husband is family-famous for his fajitas and carne asada. and carnitas, so she was fighting a losing battle. I like just about everything, except for coconut (ugh) and beef liver (ugh!), but you have so many delicious fruit and vegetable recipes here, maybe I can even get my beef-eating husband (Mr. beef and potatoes) to eat them!

    Reply
  2. Jen

    September 09, 2019 at 5:23 pm

    5 stars
    My family absolutely loved it! Made it along side of our pork sliders. So good!

    Reply
  3. Marlynn

    July 22, 2019 at 6:48 pm

    5 stars
    Cabbage salad is the best! I love how it stays crunchy compared to other salads. Your mustard vinaigrette is also such a nice lighter switch up from heavy mayo.

    Reply
  4. Sapana

    July 22, 2019 at 5:38 pm

    5 stars
    This salad looks SO GOOD!! I love that you added apple to it to make it a little sweeter. Can't wait to make this!

    Reply
  5. Kristina

    July 22, 2019 at 5:37 pm

    5 stars
    The absolute perfect summer salad! Love how colorful it is and the textures are amazing as well!

    Reply

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Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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