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Crisp Raw Cabbage Salad

Crisp Raw Cabbage Salad

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.

Red Cabbage salad

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.

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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!


Easy Red Cabbage Salad

  • Author: Kelly Page
  • Yield: 4 -6 servings 1x
  • Category: Side


  • 1 small red cabbage
  • 4 anchovies (omit if vegan)
  • 2 garlic cloves (minced)
  • 1/2 cup parsley
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil


  1. Cut the red cabbage in half, lengthwise. Cut out the small core at the end. Use a food processor or sharp knife to cut the cabbage into thin strands.
  2. Mince the anchovies, then use the back of your knife to smear them against the cutting board, creating a paste. Add them to a large glass bowl, along with the garlic, parsley, Dijon and vinegar. Use a whisk and slowly drizzle in the olive oil until combined. Place the cabbage in the bowl and toss with the dressing. The salad will get better with time so allow it to sit before serving. Salt if necessary.

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