This everyday cabbage salad is a crunchy, tangy slaw made with green cabbage, red cabbage, and carrot in a simple cider vinegar dressing. It needs no mayonnaise, so it stays light and fresh even after sitting on the table.
The dressing is shaken together in a jar, and the whole salad takes about 30 minutes including a short rest that lets the cabbage turn juicy. It works as a side for barbecue, sandwiches, and weeknight dinners, and it costs very little to make.
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Why This Everyday Cabbage Salad Recipe Works
Cider vinegar, a little sugar, and Dijon mustard make a dressing that is tangy, slightly sweet, and balanced. A small amount of oil rounds out the sharpness without making the salad heavy.
Letting the dressed cabbage sit for 20 minutes softens it just enough, so it becomes juicy while still keeping some crunch. The flavors also spread through the cabbage during the rest.
The recipe is flexible, with green cabbage as the base and red cabbage and carrot as optional color. You can adjust the sugar to taste, which makes it easy to tailor to the meal.
Ingredients for Everyday Cabbage Salad
- 5 cups shredded green cabbage
- 2 cups shredded red cabbage (or more green cabbage)
- 1 cup shredded carrot (or more cabbage)
- 1/4 cup apple cider vinegar
- 2 tablespoons vegetable, canola, or light olive oil
- 1 1/2 to 2 tablespoons white sugar, to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
Green cabbage. This is the crunchy base. Shred it thinly with a sharp knife or a food processor so the pieces soften evenly.
Red cabbage and carrot. They add color and a touch of sweetness. If you prefer, swap them for more green cabbage.
Cider vinegar. It gives the dressing a fruity tang that suits cabbage better than harsh white vinegar.
Sugar and Dijon. The sugar softens the acidity and the mustard helps the dressing blend smoothly.
Oil. A neutral oil keeps the focus on the vinegar. Light olive oil is a good option.
How to Make Everyday Cabbage Salad
1. Make the dressing. Add the vinegar, oil, sugar, mustard, and salt to a jar. Start with 1 1/2 tablespoons of sugar, then shake until the sugar dissolves.
2. Adjust the sweetness. Taste the dressing and add more sugar if you want a sweeter slaw.
3. Combine the vegetables. Place the green cabbage, red cabbage, and carrot in a large bowl.
4. Dress and toss. Pour the dressing over the vegetables and toss until everything is evenly coated.
5. Let it rest. Set the bowl aside for 20 minutes so the cabbage softens and releases some juices, then toss again and serve.
How to Serve Everyday Cabbage Salad
Serve this slaw alongside barbecue, burgers, or grilled chicken, or pile it onto sandwiches for crunch. It pairs well with BBQ pulled chicken sandwiches and sheet pan sausage and potatoes. For a picnic table, add macaroni salad with sour cream and a pan of homemade taco meat for build your own tacos.
How to Store and Reheat Everyday Cabbage Salad
Refrigerate the salad in an airtight container for up to 3 days. The cabbage keeps softening as it sits, so for the crunchiest results store the dressing separately and toss just before serving. This salad does not freeze well.
Tips and Variations for Everyday Cabbage Salad
Shred thinly. Thin shreds soak up dressing faster and give a better texture.
Start with less sugar. Add more only after tasting, since the vinegar level can vary between brands.
Shake well. A jar helps the mustard and oil blend into a smooth dressing.
Do not skip the rest. The 20 minute rest is what makes the cabbage juicy and flavorful.
Use a food processor. The shredding disc saves time when you are making a large batch.
Add extras. Bell peppers, celery, or sliced green onion all fit well.
Add crunch. Top with toasted nuts or seeds just before serving.
Wash well. Rinse the cabbage and carrot before shredding, and see this University of Wisconsin Extension leftovers guide for safe storage of the leftovers.
Frequently Asked Questions About Everyday Cabbage Salad
How long does everyday cabbage salad last in the fridge?
It keeps for up to 3 days in an airtight container, though it softens over time. Store the dressing separately for the crispest texture.
Can I make everyday cabbage salad ahead of time?
Yes. You can shred the cabbage and shake the dressing a day ahead, then combine them at least 20 minutes before serving.
What can I serve with everyday cabbage salad?
It goes well with barbecue, burgers, fried chicken, grilled sausages, and fish tacos.
Can I use a bag of coleslaw mix?
Yes. A bag of coleslaw mix saves time, though the pieces are often thicker and may need a little longer to soften.
Can I make the dressing less sweet?
Yes. Start with 1 1/2 tablespoons of sugar or less and add more only if needed.
Everyday Cabbage Salad
Equipment
- Large mixing bowl
- Jar with a lid
- Sharp knife or food processor
Ingredients
Main Ingredients
- 5 cup green cabbage shredded
- 2 cup red cabbage shredded
- 1 cup carrot shredded
- ¼ cup apple cider vinegar
- 2 tbsp vegetable oil canola or light olive oil also work
- 1 ½ tbsp white sugar up to 2 tbsp, to taste
- 1 tsp Dijon mustard
- ½ tsp kosher salt
Instructions
Cooking
- Shake the dressing. Add the vinegar, oil, 1 1/2 tbsp sugar, mustard, and salt to a jar, seal, and shake about 20 seconds until the sugar dissolves. Taste and add more sugar if needed.
- Combine. Place the green cabbage, red cabbage, and carrot in a large bowl.
- Toss. Pour the dressing over the vegetables and toss until evenly coated.
- Rest. Let the salad sit for 20 minutes until the cabbage turns juicy, then toss again and serve.
