Fresh & Crunchy Cabbage Salad — Light, crisp, ready in 15 minutes
Short introduction (what it is and why)
Fresh & Crunchy Cabbage Salad is a simple mix of shredded cabbage, carrots, bell pepper, and red onion with a bright apple cider vinaigrette. It is crunchy, fresh, and quick to make. This salad is a great side for weeknight dinners, picnics, or packed lunches. It stays crisp and tastes fresh with a little chill time.
Why you’ll love it (benefits)
- Fast to make: about 15 minutes from start to finish.
- Healthy: lots of fiber and raw vegetables.
- Versatile: you can change the dressing or add proteins.
- Make-ahead friendly: flavors deepen if it rests in the fridge.
- Budget-friendly: uses simple, common ingredients.
introduction
Fresh & Crunchy Cabbage Salad is a raw veggie salad with a tangy-sweet dressing. It keeps its crunch and bright color. This salad works any time you want a light and fresh side.
why make this recipe
Make this recipe when you want a quick, healthy dish. It is easy to change and keeps well for a day. It adds color and crunch to any meal.
how to make Fresh & Crunchy Cabbage Salad
Ingredients :
1 small head of cabbage, shredded, 2 large carrots, grated, 1 bell pepper, diced, 1/4 red onion, thinly sliced, 1/4 cup chopped fresh parsley, 1/4 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon honey, Salt and pepper to taste
Directions :
- In a large bowl, combine the shredded cabbage, grated carrots, diced bell pepper, and sliced red onion., 2. In a small jar, mix together the apple cider vinegar, olive oil, honey, salt, and pepper to create the dressing., 3. Pour the dressing over the vegetable mixture and toss well to combine., 4. Sprinkle with chopped parsley and serve immediately or refrigerate for an hour before serving for best results.
how to serve Fresh & Crunchy Cabbage Salad
Serve this salad as a side to grilled chicken, fish, or tacos. It also works on sandwiches or as a topping for bowls. Serve chilled or at room temperature.
how to store Fresh & Crunchy Cabbage Salad
Store in an airtight container in the fridge for 2–3 days. Keep dressing separate if you want the veggies very crisp. Toss again before serving.
tips to make Fresh & Crunchy Cabbage Salad
Use a sharp knife or a food processor to shred the cabbage thin. Taste the dressing before you pour it on. Add more honey if you like it sweeter. Let the salad sit for 30–60 minutes to let the flavors meld.
variation (if any)
Add sliced apples or raisins for sweetness. Swap parsley for cilantro. Add toasted seeds or nuts for extra crunch. Mix in shredded chicken or chickpeas for a fuller meal.
FAQs (minimum three FAQ)
Q: Can I use green and red cabbage together?
A: Yes. Mixing both gives color and a mix of flavors.
Q: Will the salad get soggy?
A: It can soften over time. Store without dressing or add dressing just before serving to keep it crisp.
Q: Can I make the dressing with lemon instead of vinegar?
A: Yes. Use fresh lemon juice in the same amount for a bright taste.
Ingredients
- 1 small head of cabbage, shredded
- 2 large carrots, grated
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Substitutions & key variations
- Cabbage: use green, red, or a mix.
- Carrots: use pre-shredded carrots to save time.
- Bell pepper: any color works; use cucumber for a milder bite.
- Onion: use green onion or shallot for a milder taste.
- Dressing: swap honey for maple syrup or use lemon juice instead of vinegar.
- Herbs: use cilantro, dill, or basil instead of parsley.
- Add-ins: chopped apple, raisins, sunflower seeds, or toasted almonds.
Step-by-step
Step 1: Prep the vegetables
Shred the cabbage thin. Grate the carrots. Dice the bell pepper and thinly slice the red onion. Chop the parsley.
Step 2: Make the dressing
In a small jar or bowl, combine apple cider vinegar, olive oil, honey, salt, and pepper. Shake or whisk until the dressing is smooth.
Step 3: Toss everything
Put the vegetables in a large bowl. Pour the dressing over them. Toss well so everything is coated.
Step 4: Finish and rest
Sprinkle with parsley. Serve right away, or chill for 30–60 minutes for best flavor.
Success tips (temperature, texture, common mistakes)
- Temperature: Serve chilled or at cool room temperature.
- Texture: Keep cabbage shredded thin for the best crunch. Large pieces can feel tough.
- Common mistakes: Adding too much salt before tasting; overdressing (start with less and add more). Cutting cabbage too thick or using a dull knife makes uneven pieces.
How to serve
- As a side with grilled meats, fish, or burgers.
- As a topping for tacos or grain bowls.
- In a sandwich or wrap for extra crunch.
- For parties, serve in a large bowl with tongs so people can help themselves.
Storage & reheating
- Store in an airtight container in the fridge for 2–3 days.
- If you kept the dressing separate, toss right before serving.
- Do not reheat this salad. It is best eaten cold or at room temperature.
Frequently Asked Questions
Q: How long does this salad keep its crunch?
A: With dressing on, it stays good for about 1 day in the fridge. Without dressing, the vegetables stay fresh 2–3 days.
Q: Can I double the recipe?
A: Yes. Use a bigger bowl and keep the dressing amount proportional.
Q: Is this salad vegan?
A: As written, yes if the honey is replaced with maple syrup or omitted.
Q: Can I freeze this salad?
A: No. Freezing will ruin the crunch and texture.
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Nutrition notes / equivalents
- This salad is low in calories and high in fiber and vitamin C.
- Swap 2 tbsp olive oil for a lighter oil or yogurt dressing to cut calories.
- One small head of cabbage yields about 6 cups shredded.
Conclusion + CTA
Fresh & Crunchy Cabbage Salad is an easy, healthy choice you can make any day. It is quick, bright, and keeps well. If you want another simple cabbage salad idea, see this Easy Crunchy Cabbage Salad for more tips and a similar recipe.
Links to related recipes
Fresh & Crunchy Cabbage Salad
Ingredients
Salad Ingredients
- 1 small head cabbage, shredded Use green or red cabbage or a mix.
- 2 large carrots, grated Pre-shredded carrots can save time.
- 1 medium bell pepper, diced Any color works; cucumber can be used as a milder alternative.
- ¼ medium red onion, thinly sliced Green onion or shallot can be used for a milder taste.
- ¼ cup chopped fresh parsley Cilantro or other herbs can be substituted.
Dressing Ingredients
- ¼ cup apple cider vinegar Lemon juice can be used instead.
- 2 tablespoons olive oil Light oil or yogurt dressing can be alternatives.
- 1 tablespoon honey Maple syrup works as a substitute.
- to taste Salt and pepper
Instructions
Preparation
- Shred the cabbage thin, grate the carrots, dice the bell pepper, thinly slice the red onion, and chop the parsley.
Making the Dressing
- In a small jar or bowl, combine apple cider vinegar, olive oil, honey, salt, and pepper. Shake or whisk until smooth.
Assembly
- In a large bowl, mix the shredded cabbage, grated carrots, diced bell pepper, and sliced red onion. Pour the dressing over the vegetables and toss well to coat.
- Sprinkle with chopped parsley and serve immediately, or refrigerate for an hour for best flavor.