Name: Simple Cabbage Salad
Total time: 20 min
Ingredients: 2 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 8 cups shredded green cabbage (from 1 small head)

Simple Cabbage Salad

4.6

(12)

10 Reviews

Cabbage maintains a nice crunch when it's tossed with an easy dressing in this simple cabbage salad recipe. This easy salad is perfect for fall when cabbage is at its sweetest.

Karen Rankin

Updated on May 20, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

10 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Dairy-Free Egg-Free Gluten-Free High Fiber Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

What Type of Cabbage Is Best for Salad?

We use green cabbage for this salad, which is the most common variety of cabbage. Green cabbage is a cruciferous vegetable that's versatile, inexpensive and boasts many health benefits. Green cabbage is round and compact with tightly packed smooth leaves and a mild flavor. Feel free to mix in other types of cabbage in the salad, like red cabbage, napa cabbage or savoy cabbage for a variety of color and texture.

Simple Cabbage Salad — Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

How to Cut Cabbage for Salad

In a pinch, you can use packaged shredded cabbage for this salad, but we recommend prepping it yourself. Here's how to do it:

A wedge of cabbage sitting on a cutting board next to a knife — Carolyn Hodges

Cut the cabbage in half lengthwise through the stem end.

Next, cut each half in half through the stem end (you should have 4 quarters).

Cut off the bottom of each quarter at an angle to remove the core.

Close up of slicing a a quarter head of cabbage — Carolyn Hodges

Place a cabbage wedge cut-side down on a cutting board and cut lengthwise into very thin strips. For shorter strips, cut the wedge crosswise.

Additional reporting by Jan Valdez

Ingredients

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
8 cups shredded green cabbage (from 1 small head)

Directions

Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.

Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

To make ahead

Cover and refrigerate for up to 1 hour.

Nutrition Facts (per serving)

124	Calories
7g	Fat
14g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 124
% Daily Value *
Total Carbohydrate 14g	5%
Dietary Fiber 4g	14%
Total Sugars 9g
Protein 2g	4%
Total Fat 7g	9%
Saturated Fat 1g	5%
Vitamin A 299IU	6%
Sodium 408mg	18%
Potassium 268mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.