This red cabbage salad is a bright, crunchy side dish that comes together quickly. It features thinly sliced red cabbage in a zesty vinaigrette with a mix of fresh herbs. It’s a colorful addition to any meal.
From start to finish, you can have this salad on the table in about 35 minutes, with most of that time being hands-off. It’s a great make-ahead option for weeknight dinners or weekend cookouts.
Why is Red Cabbage Salad a Must-Try?
Slicing the cabbage as thinly as possible gives the salad a pleasant, delicate texture rather than a tough, chewy one.
Using two kinds of vinegar, red wine and apple cider, provides a balanced acidity with both sharp and fruity notes.
Letting the salad rest allows the salt and vinegar to slightly break down the cabbage, making it more tender and flavorful as it marinates.
Ingredients for Red Cabbage Salad
• Red Cabbage: Look for a firm, heavy head of cabbage with bright, crisp leaves. You will only need half for this recipe.
• Olive Oil: A good quality extra-virgin olive oil will give the dressing a nice flavor. You can also use avocado oil for a more neutral taste.
• Fresh Herbs: Fresh dill, chives, and parsley give the salad its fresh character. If you must use dried, use about one-third the amount, but fresh is recommended.
• Vinegar: The combination of red wine and apple cider vinegar creates a complex tang. If you only have one, you can use it for the full amount.
Exact quantities are in the recipe card below.
How to Make Red Cabbage Salad
Step 1: Make the Vinaigrette
Find a large bowl that will fit all your cabbage. In the bottom of it, whisk together the red wine vinegar, apple cider vinegar, onion powder, and salt. Then, slowly stream in the olive oil while whisking to create a combined dressing.
Step 2: Prepare the Cabbage and Herbs
Core your red cabbage and slice it as thinly as you can. A mandoline is great for this, but a sharp knife works well too. Finely mince your fresh chives, dill, and parsley.
Step 3: Toss and Rest the Salad
Add the sliced cabbage and minced herbs to the bowl with the dressing. Toss everything well to make sure the cabbage is fully coated. Let the salad stand for at least 20 minutes at room temperature. This step helps the flavors meld and softens the cabbage. Give it a final taste for salt before you serve.
What to Serve with Red Cabbage Salad
This salad is a wonderful accompaniment to grilled chicken, pork chops, or fish. It also works well as a topping for sandwiches and tacos.
Expert Tips for Red Cabbage Salad
Slicing the cabbage very thinly is key to a good texture. A mandoline slicer is helpful, but you can also use a sharp chef’s knife.
Don’t skip the 20-minute rest time. It makes the cabbage more tender and flavorful.
You can make this salad a few hours ahead. Keep it covered in the refrigerator. Toss it again before serving.
How to Store and Freeze Red Cabbage Salad
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage will soften over time. This salad does not freeze well.
Red Cabbage Salad Recipe FAQs
Can I use a different type of cabbage?
Yes, you could substitute green cabbage or savoy cabbage. The color will be different, but the flavor and texture will be similar. Napa cabbage is a bit more delicate and may become soft faster.
Can I make this salad ahead of time?
Absolutely. You can prepare it up to a day in advance. Keep it covered in the refrigerator. The cabbage will become more tender and the color may deepen as it sits.
My salad seems watery after sitting. Is that normal?
Yes, it’s normal for the cabbage to release some water as the salt and vinegar in the dressing draw it out. Just give the salad a good stir before serving to redistribute the dressing.
Red Cabbage Salad
Ingredients
- 1/4 cup red wine vinegar 60 ml
- 1/4 cup apple cider vinegar 60 ml
- 1/2 tsp onion powder
- 1/2 tsp salt plus more to taste
- 1/2 cup extra-virgin olive oil 120 ml
- 1/2 medium head red cabbage cored and thinly sliced, about 1 lb or 450g
- 1 tbsp minced fresh chives
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh flat-leaf parsley
Instructions
- In the bottom of a large salad bowl, add the red wine vinegar, apple cider vinegar, onion powder, and salt.
- Whisk the vinegar mixture together until the salt dissolves.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is combined.
- Add the thinly sliced red cabbage to the bowl with the dressing.
- Add the minced chives, dill, and parsley.
- Toss everything together until the cabbage is evenly coated with the dressing and herbs.
- Let the salad sit at room temperature for at least 20 minutes. This allows the cabbage to soften slightly and absorb the flavors.
- Taste the salad before serving and add more salt if needed. Serve chilled or at room temperature.
Notes
