Easy 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.

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. 

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.

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

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.

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

Get the Cabbage Salad recipe

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 8 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

SaveSaved!

Prep Time 10 mins

Total Time 10 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.