If you need a quick and easy vegetable dish to take to a potluck, make this Red Cabbage Salad. Thinly sliced red cabbage, bell pepper, and jalapenos mingle with juicy grapefruit segments, all tossed with a lively lime and honey dressing.
I'm no fan of lettuce salads. They're okay ... just okay. I'd much rather sit down at the table with a huge chopped vegetable salad that's packed with big flavor.
That's why this Cherry Tomato Salad is a perennial summer favorite, and this Celery and Apple Salad Recipe always appears in fall. But a favorite any time of year is this Red Cabbage Salad.
It's got delicate heat from jalapenos, a punch of citrus, and a delicious honey and dijon-mustard vinaigrette. Thanks to its versatility, it's easily one of our favorite salads throughout the year.
Recipe at a Glance
Cabbage is a budget-friendly vegetable. It's most affordable in the fall, but you can find it at a good price year-round.
This cabbage salad lasts a few days in the fridge, so it's perfect for a weekly meal prep.
Red cabbage is loaded with powerful micronutrients such as anthocyanins, which are highly anti-inflammatory and help prevent chronic diseases.
Ingredients + Substitutes
Cabbage is the foundation of this salad. Red and green cabbage varieties seem to work best. Napa and Savoy cabbage are also good options, although the salad won't last quite as long.
Bell peppers lend color and sweetness. Red peppers are a good choice, but I also use yellow or orange peppers, too.
Jalapenos give the salad just a little bit of heat. You can swap in hotter peppers, such as habaneros, or leave them out entirely.
Grapefruit provides a punch of acidity and a little sweetness. You can also use mandarin oranges or clementines, too.
Pumpkin seeds (pepitas) provide an element of crunch, plus a good boost of micronutrients. Sunflower seeds and sesame seeds also work well in the salad.
Green onions and cilantro provide a pleasant herbal quality. If you're not a fan of cilantro, you might try chopped fresh parsley.
Fresh lime juice works well in the dressing. You can certainly use lemon juice or vinegar, too. Red wine vinegar, apple cider vinegar, or rice vinegar work best.
Extra virgin olive oil helps the dressing come together.
Honey provides a hint of sweetness. Maple syrup is a fine substitute.
Dijon mustard lends an acidic sharpness and helps the dressing to come together without separating.
Hot sauce lends acidity and heat. I prefer adding a spoonful of fermented hot sauce or fermented pepper mash for extra probiotics (and flavor). If you don't have hot sauce, substitute a pinch of red pepper flakes in the dressing.
Recipe Tips
Slice the cabbage very thinly. A mandoline or cabbage slicer intended for making sauerkraut will work well if you don't want to slice it by hand. Avoid using a food processor. It can cut the cabbage too thinly, which makes it limp. Unlike a slaw, you want cabbage salad to have a little body.
When slicing the grapefruit segments, remove the membranes, too. While it takes a little more time, the salad will have a better texture.
Let the salad rest for about 10 minutes before you serve it. This allows the dressing to penetrate the cabbage.
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Serving Suggestions
I'll often serve this salad as a main course, tossing in grilled chicken breast with the rest of the ingredients.
It's a great side dish for potlucks and barbecues since it travels well without going limp.
You can also serve it alongside fish. I often serve as an accompaniment to Chipotle-Bourbon Salmon or blackened fish.
It works well as a cold salad for a barbecue, along with marinated chickpeas and cauliflower tabbouleh.
Recipe Questions
You can store this cabbage salad in an airtight container in the fridge for about 3 days.
When slicing cabbage for salad or slaw, slice it in half down the middle, then remove the core. Slice the resulting wedges into thin strips about 1/16 inch wide.
You'll need about ½ head of cabbage or about 1 pound.
Laurel Toews says
This salad recipe was AMAZING. I was sceptical about certain combinations, but followed everything to a T except the green onions because one of my guests can't digest onions. It was simply fabulous. I will make this a staple recipe. I don't make salads really anymore, but wow, THANK YOU FOR THIS RECIPE!!