This bright, easy raw red cabbage salad can be your go-to for crunch this spring. Serve it next to your favorite protein, like salmon, for a delicious pair.
I eat a whole lot of greens. You can find an abundant amount of green vegetable recipes on Tasting Page. BUT, I also try to mix up my veggies. Too much of a good thing isn’t so good, right? Getting a good variety of deep, dark colored vegetables is a good goal. So let’s look at this recipe for an easy, raw, red cabbage salad. 
The bright color of red cabbage means its rich in cancer preventing antioxidants and flavonoids. You also get a host of vitamins from C to A, E, K and B, plus lots of fiber to fill you up, without many added calories. So red cabbage, it’s all kinds of good for you.
I made an easy vinaigrette to go on this salad. I love the savory notes the anchovies give to the dressing, but if you’re vegan, you can just omit it and still have a lovely salad.
The other good news is that his salad will improve with time. Cabbage is a heartier vegetable so it can hold the dressing well. In fact, the vinaigrette will help soften the leaves, which can also helps with easier digestion.
This healthy raw, red cabbage salad has so many uses. Eat it straight up for all of the health benefits mentioned above, or mix in your favorite protein like I did. One day I threw in leftover salmon and another, avocado and seaweed flakes. The bright red cabbage will look great under anything, including your fork!
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Easy Red Cabbage Salad
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
This bright and easy raw red cabbage salad is perfect for adding a crunchy, nutritious side to any meal. Pair it with your favorite protein for a delicious and healthy combination.
Ingredients
- 1 small red cabbage
- 4 anchovies (omit if vegan)
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Cut the red cabbage in half, lengthwise. Remove the small core at the end.
- Use a food processor or a sharp knife to slice the cabbage into thin strands.
- Mince the anchovies, then use the back of your knife to mash them into a paste.
- In a large bowl, combine the minced garlic, mashed anchovies, Dijon mustard, apple cider vinegar, and extra virgin olive oil. Whisk until well combined to form the vinaigrette.
- Add the sliced cabbage and chopped parsley to the bowl with the vinaigrette. Toss well to ensure the cabbage is evenly coated.
- Let the salad sit for at least 10 minutes before serving to allow the cabbage to soften slightly and absorb the flavors.
Notes
This salad improves with time as the vinaigrette softens the cabbage, making it easier to digest. For a vegan option, simply omit the anchovies. This salad pairs well with proteins like salmon or can be enjoyed on its own. It can be stored in the refrigerator for up to 2 days, making it a great make-ahead dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 2
- Cholesterol: 5
Look for this recipe and more healthy gluten free, dairy free and sugar free dishes on Tasting Page!
Frequently Asked Questions
What can I use instead of anchovies in the vinaigrette?
You can simply omit the anchovies for a vegan option, and the vinaigrette will still be flavorful.
How does the dressing affect the texture of the cabbage?
The vinaigrette helps soften the leaves of the red cabbage, making the salad easier to digest over time.
Can I add other proteins to this salad besides salmon?
Absolutely! You can mix in proteins like avocado or even seaweed flakes for added texture and flavor.
