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Everyday Cabbage Salad
nibbleboard.com/recipes/cabbage-salad
Ingredients
Ingredients
- 5 cups shredded green cabbage (about half a medium head)
- 2 cups shredded red cabbage
- 1 cup shredded carrot (about 2 medium)
Dressing
- 1/4 cup apple cider vinegar
- 2 tbsp vegetable oil (or light olive oil)
- 1 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- Add apple cider vinegar, oil, sugar, Dijon mustard, and salt to a jar with a lid. Shake vigorously until the sugar dissolves and the dressing emulsifies. Start with 1 1/2 tbsp sugar and taste — add more if you prefer it sweeter.
- Place shredded green cabbage, red cabbage, and carrot in a large bowl.
- Pour dressing over the salad and toss well until every strand is coated.
- Set aside for 20 minutes before serving — the cabbage will wilt down by almost half and become tender and juicy.
Nutrition per Serving
207Calories
6gProtein
33gCarbs
8gFat
Chef Tips
- Use a mandoline for paper-thin, uniform shreds — they absorb dressing better and wilt more evenly than thick-cut cabbage.
- The salad actually improves over 2-3 hours as the flavors meld, making it perfect for meal prep or bringing to a cookout.
- Swap the cider vinegar for rice vinegar and add a splash of soy sauce and sesame oil for an Asian-style twist.
- If you don't have Dijon mustard, use 1/4 tsp mustard powder or skip it — the dressing is still great without it.
- Store leftovers in the fridge for up to 3 days. The cabbage softens more over time but stays flavorful.
Storage
Store dressed salad in an airtight container in the fridge for up to 3 days. It will soften over time but stays delicious.