Side view of a plate of cabbage salad, a vinegar based coleslaw with no mayonnaise. With dressing and vintage salt and pepper shakers in the background.
Print Recipe
5 from 5 votes

Cabbage Salad

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!
Prep Time10 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 96kcal
Author: Kate Hackworthy | Veggie Desserts



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

For the dressing:

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

To serve (optional):

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


  • 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.


This recipe has 4 Weight Watchers Smart Points


Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 71mg | Potassium: 157mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2825IU | Vitamin C: 21.8mg | Calcium: 23mg | Iron: 0.4mg