This Easy Purple Cabbage Salad recipe comes together quickly, with minimal ingredients needed. It’s packed with nutrients and antioxidants, making it a healthy side dish that everyone will love. My refreshing cabbage salad can be enjoyed by itself, or used the same way you would use coleslaw. Make it today and snack on it all week long, as the flavor gets even better.
I love making fresh vegetable salads in the summertime, and this Easy Purple Cabbage Salad is light, refreshing, and full of flavor. You need just a few simple ingredients to make this versatile recipe. Cabbage is crunchy and makes a great salad base, packed with numerous nutrients. Enjoy this easy side dish as a healthy snack or add it to tacos, burgers, bowls, and so much more.
Why You’ll Love This Refreshing Cabbage Salad
- Light and refreshing – Cabbage is hearty and crunchy, which makes for a refreshing summer salad that won’t get soggy too quickly. The vinegar, red onion, and dill add a nice fresh bite that complements most heavier foods, such as tacos or burgers.
- Easy to make – The hardest part of preparing this purple cabbage salad is slicing the cabbage. I usually use a sharp knife to slice it, which can be a hand workout, but you can also easily use a mandolin or food processor to save time and energy.
- Versatile – You can enjoy this cabbage salad just as you would enjoy coleslaw. It can be used as a side dish at a BBQ, added to tacos and burgers, or even used as a pizza topping I like to snack on it throughout the day when I’m craving something crunchy and tangy.
Why Your Body Will Thank You
Cabbage is a cruciferous vegetable from the Crucifers, or Brassica, family, which also includes cauliflower, broccoli, Brussels sprouts, and kale. These vegetables are known for their pungent smell and many health benefits.
Cabbage is packed with fiber, antioxidants, vitamin C, calcium, folate, and potassium. These vitamins and minerals help lower blood pressure, improve immune function, and fight diseases such as cancer. Cabbage is a low-calorie food that can help maintain a healthy weight.
Purple Cabbage Salad Recipe Ingredients
- Cabbage – I prefer using thinly sliced purple cabbage for this salad. I usually use a knife to thinly slice the cabbage, but you can also use a mandolin or food processor to save time. You can, of course, use green cabbage instead if you prefer.
- Red Onion – I love adding raw onion to my salads, and red onion goes well with purple cabbage. If you want a less strong onion taste, you can soak the sliced red onion in ice water for about 10 minutes, or you can use thinly sliced green onions, which are milder in flavor.
- Fresh Herbs – Any fresh herbs will work in this salad, so use whatever you like best. I used dill, and it tasted great.
- Oil – I’ve made this salad using both olive oil and a neutral-flavored safflower oil. You can use whatever kind of oil you prefer.
- Vinegar – I love using red wine vinegar, especially in the summertime, because it adds a tangy, refreshing flavor. Apple cider vinegar, white vinegar, or rice vinegar also work great.
- Tamari – I like to add some tamari, or soy sauce, to the salad. It helps make the dressing and adds a nice saltiness that also has depth of flavor.
- Salt and Black Pepper
How To Make Easy Purple Cabbage Salad
- Remove any outer layers of the cabbage that need to be removed, and then use a large knife to cut the cabbage into quarters, removing the solid core in the middle. Thinly slice the cabbage using a knife, mandolin, or food processor. Add the shredded cabbage to a large bowl.
- Next, add in the sliced red onion, chopped fresh herbs, oil, and vinegar. Mix salad together well, until the cabbage is completely coated with the oil and vinegar. Season with salt and black pepper, to taste.
- Enjoy the cabbage salad immediately or refrigerate for up to five days. The flavors will get even better if you allow the salad to sit in the refrigerator for a couple of hours, but it can definitely be enjoyed right away.
Recipe Frequently Asked Questions
- This recipe is naturally gluten-free, vegan, and nut-free.
- Can green cabbage be used? Yes, you can substitute green cabbage for the purple cabbage.
- Can more vegetables be added? Yes, they can. I’ve made this salad simple with just a few ingredients, but feel free to add any other sliced vegetables that you like. Shredded beets and carrots would be a great addition.
- How should this cabbage salad be enjoyed? It can be used in any way you would use coleslaw. I like to eat it as a veggie side dish or add it to tacos, burgers, or bowls.
- How long do leftovers last? If stored in the refrigerator, in an air-tight container, leftovers should last for 4-5 days. The salad won’t be quite as crisp as it sits, but it will absorb lots of flavor.
Have a question that I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
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Easy Purple Cabbage Salad Recipe
- Total Time: 20 minutes
- Yield: 6-8
- Diet: Vegan
Description
This Easy Purple Cabbage Salad recipe comes together quickly, with minimal ingredients needed. It’s packed with nutrients and antioxidants, making it a healthy side dish that everyone will love. My refreshing cabbage salad can be enjoyed by itself, or used the same way you would use coleslaw. Make it today and snack on it all week long, as the flavor gets even better.
Ingredients
- 1 medium sized head of purple cabbage, about 6-8 cups once shredded
- 1/2 small red onion, thinly sliced
- 1 tablespoon chopped fresh dill, or herb of choice
- 1 tablespoon tamari, or soy sauce
- 2 tablespoons olive oil, or neutral flavored oil
- 1/4 cup red wine vinegar
- Salt and black pepper, to taste
Instructions
- Remove any of the outer layers of the cabbage that need to be removed and then use a large knife to cut the cabbage into quarters and remove the solid core in the middle. Thinly slice the cabbage using a knife, mandolin or food processor. Add the shredded cabbage to a large bowl.
- Next, add in the sliced red onion, chopped fresh herbs, oil, vinegar and tamari. Mix salad together well, until the cabbage is completely coated with the oil and vinegar. Season with salt and black pepper, to taste.
- Enjoy cabbage salad immediately or chill in the refrigerator for up to 5 days. The flavors will get even better if you allow the salad to sit in the refrigerator for a couple of hours, but it can definitely be enjoyed right away.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Side, Vegan
- Method: No Cook
- Cuisine: American
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