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
Scale
- 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
