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
Find it online: https://www.smalltownwoman.com/cabbage-salad/