Easy Crunchy Cabbage Salad with Tangy Vinaigrette
Make this fresh, crunchy cabbage salad tossed in a light, tangy vinaigrette. It is a quick, healthy side dish perfect for BBQs or weeknight meals.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 6 cups shredded green and purple cabbage mix
- 1 large carrot, shredded or julienned
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine the shredded cabbage and carrot in a large bowl.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper until fully combined. This is your tangy vinaigrette.
- Pour the dressing over the cabbage mixture.
- Toss all ingredients together until the vegetables are evenly coated.
- Stir in the fresh parsley.
- For best flavor and crunch, let the salad rest in the refrigerator for at least 15 minutes before serving.
Notes
- To maximize crunch, shred the cabbage thinly using a mandoline or food processor attachment.
- This salad holds up well for meal prep; store the dressing separately if preparing more than one day in advance.
- Add 1/4 cup of thinly sliced red onion for an extra sharp flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6
- Sodium: 310
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0