Everyday Cabbage Salad
This crisp and zesty cabbage salad is a versatile side dish that pairs beautifully with almost anything on the table. Imagine the brightness of coleslaw, but without the creamy mayonnaise—it’s light, refreshing, and incredibly easy to make. It works just as well with grilled seafood as it does alongside comforting stews and hearty roasts. The best part? You can prep it ahead—keep the chopped cabbage ready in the fridge and store the dressing separately in a jar. Mix when needed, and you’ll have a crunchy, delicious salad ready to go all week long.
Ingredients
For the Salad:
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage (or substitute with more green)
- 1 cup shredded carrots (or swap for extra cabbage if preferred)
For the Dressing:
- ¼ cup apple cider vinegar
- 2 tablespoons light olive oil (or any mild oil, like canola or vegetable)
- 1½ to 2 tablespoons granulated sugar, to taste
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- In a jar with a tight lid, combine all dressing ingredients. Begin with 1½ tablespoons of sugar, then adjust to taste once mixed. Shake well until everything is fully combined.
- Place the cabbage and carrot mixture in a large serving bowl. Pour the dressing over the top, then toss thoroughly so the vegetables are well coated.
- Allow the salad to sit for about 20 minutes before serving. The cabbage will soften slightly, shrink down in volume, and release its natural juices.
- Serve fresh and enjoy with just about any meal.
