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.

Course side dish/salad

Cuisine American

Keyword cabbage salad recipe, cabbage slaw, how to make cabbage salad

Prep Time 20

Servings servings

Calories 224kcal

Author Beth Pierce

Ingredients

Honey Mustard 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.

Nutrition