Fresh & Crunchy Cabbage Salad — light, crisp, ready in 15 minutes
Short introduction
This Fresh & Crunchy Cabbage Salad is a simple, bright side dish. It mixes shredded green cabbage with carrots, bell pepper, red onion, and parsley. A quick apple cider vinegar and olive oil dressing keeps it light. It takes about 10–15 minutes to toss together and a few minutes to let the flavors meld.
Why you’ll love it
- Fast to make: ready in minutes.
- Fresh and crunchy: great texture from raw cabbage and peppers.
- Low-calorie and full of fiber and vitamins.
- Versatile: it goes with grilled meat, sandwiches, or on its own.
- Easy to change: swap vegetables or dressing to match your taste.
introduction
why make this recipe
how to make Fresh & Crunchy Cabbage Salad
Ingredients :
1 small head of green cabbage, shredded, 1 cup shredded carrots, 1 cup bell peppers, diced, 1/2 cup red onion, thinly sliced, 1/4 cup fresh parsley, chopped, 1/2 cup apple cider vinegar, 1/4 cup olive oil, Salt and pepper to taste
Directions :
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, red onion, and parsley., 2. In a separate bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper., 3. Pour the dressing over the salad mixture and toss well to combine., 4. Let sit for 10 minutes before serving to allow the flavors to meld.
how to serve Fresh & Crunchy Cabbage Salad
how to store Fresh & Crunchy Cabbage Salad
tips to make Fresh & Crunchy Cabbage Salad
variation (if any)
FAQs (minimum three FAQ)
Substitutions & key variations
- Swap green cabbage for red cabbage or a mix for a color pop.
- Use white wine vinegar, lemon juice, or rice vinegar instead of apple cider vinegar.
- Replace olive oil with avocado oil or any neutral oil.
- Add a tablespoon of honey or maple syrup for a touch of sweetness.
- Stir in 1/4 cup mayo or Greek yogurt for a creamy slaw version.
- Add seeds or nuts (sunflower seeds, sliced almonds) for extra crunch.
Step-by-step
Step 1 — Prepare the vegetables
Wash and dry the cabbage, carrots, bell pepper, and parsley. Shred the cabbage thinly so it stays crisp. Shred carrots or use pre-shredded. Dice the bell pepper and thinly slice the red onion.
Step 2 — Make the dressing
In a small bowl, whisk together apple cider vinegar, olive oil, a pinch of salt, and some black pepper. Taste and adjust salt or vinegar to your liking.
Step 3 — Combine and rest
Put the vegetables in a large bowl. Pour the dressing over them and toss to coat evenly. Let the salad sit for about 10 minutes so the cabbage softens slightly and flavors meld.
Success tips
- Temperature: Serve chilled or at cool room temperature. Keep ingredients cold until ready to serve.
- Texture: Shred the cabbage thin for a tender bite or leave it thicker for more crunch. Mix gently to avoid bruising.
- Common mistakes: Adding too much salt before the salad rests can draw out too much water. Add salt to taste after a short rest if unsure. Don’t overdress — start with less and add more if needed.
How to serve
Serve this salad as a side to grilled chicken, fish, or burgers. It also works as a crunchy topper for tacos or as a light lunch with some beans or shredded chicken added. Garnish with extra parsley or a squeeze of lemon for brightness.
Storage & reheating
- Store in an airtight container in the fridge for up to 3 days. The salad stays crunchy for the first day and softens over time.
- Do not heat — this is a raw salad. If you want a cooked version, lightly sauté the cabbage and peppers, then serve warm.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. Make it up to a day ahead, but expect it to lose some crunch. Keep dressing separate if you want maximum crispness.
Q: Is this salad good for meal prep?
A: Yes. Pack the salad and dressing separately and combine when ready to eat.
Q: Can I add protein?
A: Yes. Add grilled chicken, tuna, chickpeas, or cooked shrimp to make it a fuller meal.
Q: How can I make it nut-free or vegan?
A: The base recipe is already vegan and nut-free. Add seeds instead of nuts if you want extra texture.
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Nutrition notes / equivalents
- This salad is low in calories and high in fiber and vitamin C.
- One small head of cabbage yields about 6 cups shredded. One serving is roughly 1 to 1.5 cups.
- For lower fat, reduce olive oil to 2 tablespoons and add a splash more vinegar.
Conclusion
Try this Fresh & Crunchy Cabbage Salad when you want a quick, healthy side. It is fast, fresh, and easy to change to your taste. For another simple cabbage idea and more tips, see Easy Crunchy Cabbage Salad | cabbage salad | coleslaw | cabbage …. Give this salad a try today and adjust the mix-ins to make it yours.
Links to related recipes
- Simple Lemon Kale Salad
- Grilled Chicken with Quick Slaw
- Quick Pickled Red Cabbage
Fresh & Crunchy Cabbage Salad
Ingredients
Salad Ingredients
- 1 small head small head of green cabbage, shredded
- 1 cup shredded carrots
- 1 cup bell peppers, diced
- ½ cup red onion, thinly sliced
- ¼ cup fresh parsley, chopped
Dressing Ingredients
- ½ cup apple cider vinegar
- ¼ cup olive oil
- to taste Salt and pepper Adjust to taste
Instructions
Preparation
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, red onion, and parsley.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
- Pour the dressing over the salad mixture and toss well to combine.
- Let sit for 10 minutes before serving to allow the flavors to meld.