This tasty Cabbage Salad combines green cabbage, red cabbage, red bell pepper, red onions, almonds, and dried cranberries, and all drizzled with a sweet and tangy honey mustard ginger vinaigrette. This unique coleslaw recipe has just the right amount of crunchiness with a delicious sweet and tangy salad dressing.
Add grilled chicken or shrimp and serve as a main course or serve as a side salad with grilled steak. This beautiful salad full of healthy vegetables is perfect for parties, potlucks, barbecues, and picnics.
How to make Cabbage Salad
In a medium bowl, whisk together the cider vinegar, Dijon mustard, honey, and ginger. Slowly drizzle in the olive oil while whisking constantly. Season with kosher salt and freshly ground black pepper to taste.
Add the shredded cabbage, red bell pepper, red onion, sliced almonds, and dried cranberries to a large bowl. Whisk the vinaigrette again and drizzle over the cabbage mixture and toss to coat. Sprinkle with green onions. Serve promptly or refrigerate up to 1 hour before serving.
Helpful Recipe Tips
- l use ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
- If desired, add all the vinaigrette ingredients to a mason jar with a tight fighting lid and shake well to combine.
- You can use other vinegar like white wine vinegar, champagne vinegar, or rice vinegar.
- Prepare this salad up to 24 hours in advance but do not add the almonds. Store it in an airtight container in the fridge. Toss in the sliced almonds right before serving.
- I prefer to slice the cabbage, bell pepper, and red onion with a sharp chef’s knife and a cutting board than with a food processor or a mandoline. It is easy to do and a lot less mess.
- Use any color of bell pepper that you like. I personally like to use a sweet red one for this recipe, but any color will work. They all taste delicious, and they make a really festive-looking dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Toss the leftovers again before serving.
Flavor Variations
- Protein – chicken nuggets, grilled chicken, grilled shrimp, walnuts, pecans, pine nuts, or sunflower seeds.
- Cheese – I know cheese is protein, but it needs its own subcategory. Try crumbled feta or blue cheese, mozzarella pearls, or Parmesan cheese.
- Fruits and Veggies – blueberries, apples, carrots, edamame, or radishes
More cabbage recipes
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Cabbage Salad
With just the right amount of crunch, this quick and simple Cabbage Salad combines red bell pepper, thinly sliced red onions, sliced almonds, and dried cranberries, all in a sweet and tangy honey mustard ginger vinaigrette. Add some grilled chicken or shrimp and make it a full meal entree.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: side dish/salad
- Method: knife and cutting board
- Cuisine: American
Ingredients
Honey Mustard Ginger Vinaigrette
- ¼ cup apple cider vinegar
- 2 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon grated ginger or ginger paste
- 1/2 cup olive oil
- Kosher salt and fresh ground black pepper to taste
Cabbage Salad
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 1 medium red bell pepper thinly sliced
- ¼ cup thinly sliced red onion
- ½ cup sliced almonds
- ½ cup dried cranberries (optional)
- 1 green onion thinly sliced (garnish)
Instructions
- In a medium bowl, whisk together the cider vinegar, Dijon mustard, honey, and ginger. Slowly drizzle in the olive oil while whisking constantly. Season with kosher salt and freshly ground black pepper to taste.
- Add the red and green cabbage, red bell pepper, red onion, sliced almonds, and dried cranberries to a large bowl. Whisk the vinaigrette again and drizzle over the salad and toss to coat.
- Sprinkle with green onions. Serve promptly or refrigerate up to 1 hour before serving.
Notes
- l use ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
- If desired, all the vinaigrette ingredients to a mason jar with a tight fighting lid and shake well to combine.
- Prepare this salad up to 24 hours in advance but do not add the almonds. Store it in an airtight container in the fridge. Toss in the sliced almonds right before serving.
- I find slicing the cabbage, bell pepper, and red onion easier to do by hand with a sharp chef’s knife and a cutting board.
- Use any color of bell pepper that you like. I personally like to use a sweet red one for this recipe, but any color will work. They all taste delicious, and they make a really festive-looking dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Toss the leftovers before serving.
Keywords: how to make cabbage salad, cabbage salad recipe, cabbage slaw
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Sandra
I love how quick and easy this salad is! Thanks for the recipe!
★★★★★
Beth Pierce
You are most welcome, Sandra!
Catalina
Salads are my favorite summer side dish! This cabbage salad is on my list!
★★★★★
Beth Pierce
Thanks, Catalina! Enjoy!
Claudia Krusch
I don’t make cabbage salad often, but yours look amazing! It’s perfect for my Keto diet!
★★★★★
Rhian Scammell
I bet this would be really nice as a salad accompaniment during a BBQ. Something quite fresh x
Samantha Donnelly
I do love cabbage and apart from coleslaw had not thought about using it in other ways
★★★★★
Erin
Great cabbage salad. I serve it with your grilled chicken recipe and everyone loved it.
Beth Pierce
Thanks, Erin! So good to hear it!
Rosey
I like a crisp, fresh cabbage salad. I like the idea of adding some fruit in there.
Elizabeth Williams
I had never tried a cabbage salad before. This was delicious and easy to do. The vinaigrette was so tasty!
★★★★★
Marysa
Such an interesting mix of ingredients. I don’t use cabbage much and it is nice to have some new ideas to try out.
Lisa
This cabbage salad is one of my favorites. It’s so great for summer dinners.
Alita
I need to eat a more healthy diet like this cabbage salad. And this is perfect timing.
★★★★★
Marie
Great recipe with so much flavor. I loved the addition of cranberries and the honey mustard ginger vinaigrette. I will make this again and again.
Yeah Lifestyle
I am a big fan of crunchy raw cabbage so I found this salad recipe to be extremely tasty. Even the kids enjoyed it!
★★★★★
Beth Pierce
Thanks, so glad that you liked it!
Laura
This sounds so yum. I love cabbage! This is a really great summer salad.
Karen
yummmmm…This looks so so good! I love how colorful the salad is, it’s a feast for the eyes. Thank you for the recipe.
Beth Pierce
The pleasure is all mine, Karen!