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Easy Crunchy Cabbage Salad with Tangy Vinegar Dressing

A mound of colorful, shredded cabbage salad with carrots and red cabbage, lightly dressed.
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Make this fresh, crunchy cabbage salad tossed in a light, tangy vinaigrette. It is a simple, healthy side dish perfect for BBQs or quick weeknight meals.

Ingredients

Scale
  • 4 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red onion
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the shredded green cabbage, purple cabbage, carrots, and red onion in a large bowl.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until the sugar dissolves. This dressing works well for quick meal planning.
  3. Pour the dressing over the cabbage mixture.
  4. Toss all ingredients together until the vegetables are evenly coated.
  5. For best flavor, cover the salad and chill in the refrigerator for at least 15 minutes before serving.

Notes

  • For extra flavor, add 1/4 cup chopped fresh parsley to the salad mix.
  • If you prefer a creamier texture, substitute 2 tablespoons of the olive oil with mayonnaise, though this recipe focuses on a vinegar-based dressing.
  • This salad holds up well for meal prep and is a great low carb cabbage salad option.

Nutrition

Find it online: https://carlacooking.com/easy-crunchy-cabbage-salad-tangy-dressing/