Name: Red Cabbage Salad Recipe: Crunchy and Vibrant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ head red cabbage (thinly sliced); Apple + carrot + red onion; Cranberries + toasted nuts + feta; Lemon-honey vinaigrette

Introduction

Table of Contents

Red Cabbage Salad is the jewel-toned, ultra-crunchy slaw that stays crisp for days and gets even better as it marinates. Sweet-tangy dressing, crisp apples, toasted nuts, and pops of feta turn humble cabbage into the side dish that steals the show. Presented in a white ceramic bowl, optionally garnished with fresh dill or parsley, this Red Cabbage Salad offers a stunning purple-pink palette and fresh aesthetic that elevates everything from weeknight pork chops to holiday spreads.

Ingredients

For the Red Cabbage Salad (serves 6–8):

½ medium head red cabbage (about 1½ lbs), very thinly sliced
1 large crisp apple (Granny Smith or Honeycrisp), julienned or diced
2 medium carrots, shredded or julienned
½ small red onion, very thinly sliced (soaked 10 min in ice water to mellow)
½ cup dried cranberries or raisins
½ cup toasted pecans, walnuts, or sliced almonds
½ cup crumbled feta or goat cheese (optional but delicious)
¼ cup fresh dill or parsley, chopped

For the Bright Lemon-Honey Dressing:

¼ cup extra-virgin olive oil
3 tbsp apple cider vinegar
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1 clove garlic, minced
¾ tsp kosher salt
¼ tsp black pepper

Serving:

Extra nuts and herbs
Suggested Aesthetic: Serve in a wide white ceramic bowl

Step-by-Step Process

Slice cabbage paper-thin (mandoline is your friend here). Place in a large bowl.
Add apple, carrots, drained red onion, cranberries, nuts, cheese, and herbs.
Whisk all dressing ingredients vigorously (or shake in a jar).
Pour dressing over salad and toss thoroughly—really work it in so cabbage softens slightly.
Let sit at least 15 minutes (or up to 3 days)—flavors improve dramatically.
Toss again before serving. Taste and adjust salt/lemon.

Tips for Better Red Cabbage Salad

Slice cabbage as thin as possible—thick pieces stay tough.
Salt the cabbage lightly and massage for 1–2 minutes—speeds softening and seasoning.
Make it the day before—cabbage stays crunchy while flavors marry.
Use a mix of nuts for texture—pecans + almonds = perfection.
Add dressing gradually—start with ¾ and add more if needed.
Keeps like a dream—perfect for meal prep.

Variations and Customization

Classic Scandinavian: Add ½ cup sour cream to dressing + caraway seeds.
Spicy Asian Slaw: Use sesame oil + rice vinegar + sriracha + sesame seeds.
Healthier Low-Oil: Reduce oil to 2 tbsp + extra lemon.
Vegetarian Winter Version: Add pomegranate seeds + orange segments.
Kid-Friendly Sweet: Double honey and skip the onion.
Luxe Truffle: Shave black truffle or drizzle truffle oil.

Storage and Serving Tips

Day 1–5: gets better every day; Day 6–7: still crunchy and delicious.
Fridge up to 7 days in an airtight container.
Do not freeze—cabbage goes mushy.
Refresh trick: add fresh herbs + a squeeze of lemon before serving.
Ideal serving temperature: chilled or room temperature.
Pair with roast pork, grilled sausages, or turkey; serve family-style in a white ceramic bowl.

Nutritional Information

Based on 8 servings:

Calories: 210 kcal
Total Fat: 14g
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 380mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Sugars: 14g
Protein: 4g
Vitamin A: 60% Daily Value
Vitamin C: 80% Daily Value
Calcium: 10% Daily Value
Iron: 8% Daily Value

Note: Naturally gluten-free and vegan without cheese.

Conclusion

This red cabbage salad is the side dish that outshines the main course—vibrant, crunchy, sweet-tangy, and impossibly long-lasting. One bowl on the table, and suddenly everyone is taking seconds of “salad.” Make a double batch on Sunday and enjoy the prettiest, crunchiest lunches all week long.