I adore this crunchy, fresh cabbage salad because it hits all the right notes of tangy, sweet, and savory with its zesty apple cider vinegar and honey dressing. Plus, it’s not only super easy to throw together, but the addition of optional sunflower seeds or almonds gives it that perfect millennial-approved crunch I live for!
I love making this vibrant cabbage salad for its refreshing crunch and nutritional benefits. When finely shredded cabbage is combined with grated carrots, thinly sliced red onion, and fresh parsley, you get a base that’s absolutely packed with fiber.
The dressing, with olive oil, apple cider vinegar, honey, and Dijon mustard, adds a tangy sweetness that perfectly complements either slivered almonds or sunflower seeds, which are equally tasty as optional ingredients.
Ingredients
Woolly cabbage: Full of gut-friendly roughage and the mighty “C” of VW, it’s excellent for digestion and immunity.
Carrot: Provides a luscious flavor and a veritable cornucopia of beta-carotene that makes your peepers healthy.
Red onion: Yields a biting taste and is full of antioxidants that keep hearts healthy.
Parsley: Presents a fresh, herbal resonance and is packed with vitamins A and K.
Oil Olive: Heart-healthy fats that enhance nutrient absorption and provide a smooth texture.
Tangy and helps balance blood sugar.
That’s the rundown on apple cider vinegar.
It has long been consumed for health reasons, in part because ancient herbalists recognized its medicinal value.
Apples were once revered as a superfood, especially in ancient Greece, where they were associated with the goddess Hera, the one who presided over fruit and fertility (1).
Honey: An innate class of sweet compounds that intermingle with the sorbate and umami flavors in a formula.
Natural honey is not 100 percent sweet.
Depending on the flower it came from, honey can carry various flavor notes (some even call it “floral” or “honeydew”) alongside its sweetness.
This is part of the reason honey is so great for blending.
Ingredient Quantities
- 1 medium head of cabbage, finely shredded
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/4 cup sunflower seeds or slivered almonds
Instructions
1. In a big bowl, mix together the really finely serious cabbage, the super finely grated carrot, and the absolutely thinly sliced red onion.
2. Chop the fresh parsley. Add it to the bowl and toss the contents inside to mix them evenly.
3. In a distinct petite basin, beat together the olive oil, apple cider vinegar, lemon juice, honey, and Dijon mustard until they are well blended.
4. Taste the dressing. If it needs more oomph, add salt and pepper. Then whisk it once more to unify any newly added ingredients.
5. Over the cabbage mixture in the large bowl, pour the prepared dressing.
6. Gently and thoroughly mix the salad to guarantee that all the vegetables are uniformly covered with the dressing.
7. If you are going to use it, add the optional sunflower seeds or slivered almonds to give some added texture and flavor.
8. Toss the salad one last time to distribute the nuts or seeds throughout.
9. Refrigerate the salad for at least 30 minutes to let the flavors meld. Cover the bowl.
10. Right before serving, give the salad one last toss and adjust the seasoning with extra salt and pepper if needed. Enjoy!
Equipment Needed
1. Large mixing bowl
2. Medium mixing bowl
3. Chef’s knife
4. Cutting board
5. Box grater or grater
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Salad tongs or serving spoon
10. Plastic wrap or bowl cover (for refrigeration)
FAQ
- Can I use a different type of cabbage?You may use red cabbage or savoy cabbage for an alternate flavor and hue. Just be sure to finely shred it.
- Is there a substitute for honey in the dressing?If needed, agave syrup or maple syrup can substitute for honey.
- How long can the salad be stored?You can store the salad in a container in the refrigerator for up to 2 days. An airtight container is recommended, but I’ve had success with a pour-and-store method that uses a zip-top bag. The key is not to cram the bag. I fill it, then seal it about halfway and push the air out. Better yet, just enjoy the salad right after you make it. It’s a pretty good way to have a nice and fresh salad.
- Can I make this salad ahead of time?It is fine to make the salad a few hours ahead. Just keep the dressing separate and add it just before serving. That will ensure the best texture.
- What other vegetables can I add to the salad?Sliced bell peppers, cucumbers, or radishes can be added for extra crunch and flavor.
- Is the salad gluten-free?Certainly, the salad possesses a natural gluten-free trait. Just make certain that any extra elements, such as mustard, are certified gluten-free if that’s your concern.
Substitutions and Variations
Use green onions or shallots instead of red onions.
Avocado oil or sunflower oil can be used instead of olive oil.
Substitute apple cider vinegar with white wine vinegar or rice vinegar.
Replace honey with maple syrup or agave nectar.
Substituting sunflower seeds or slivered almonds, you could try pumpkin seeds or coarsely chopped walnuts.
Pro Tips
1. Chill Before Mixing: For optimal texture and flavor absorption, refrigerate the cabbage, carrot, and onion for at least 30 minutes before combining them. This provides a refreshing crunch and ensures the salad stays crisp.
2. Balance the Dressing: To achieve the perfect balance in the dressing, start with half the amount of honey and oil initially, then adjust to taste. This helps you customize the sweetness and richness to your preference.
3. Toast the Nuts/Seeds: If using sunflower seeds or almonds, lightly toast them in a dry skillet over medium heat until golden. This enhances their flavor and adds a wonderful nutty aroma to the salad.
4. Enhance with Fresh Herbs: Experiment with additional fresh herbs like mint, cilantro, or dill to add a unique twist and freshness to the salad.
5. Make Ahead: Prepare the dressing and toss with the vegetables a day in advance. This allows the flavors to meld even more, making the salad taste better the next day. Just reserve the nuts/seeds and add them just before serving to maintain their crunch.
Cabbage Salad Recipe
My favorite Cabbage Salad Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium mixing bowl
3. Chef’s knife
4. Cutting board
5. Box grater or grater
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Salad tongs or serving spoon
10. Plastic wrap or bowl cover (for refrigeration)
Ingredients:
- 1 medium head of cabbage, finely shredded
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1/4 cup sunflower seeds or slivered almonds
Instructions:
1. In a big bowl, mix together the really finely serious cabbage, the super finely grated carrot, and the absolutely thinly sliced red onion.
2. Chop the fresh parsley. Add it to the bowl and toss the contents inside to mix them evenly.
3. In a distinct petite basin, beat together the olive oil, apple cider vinegar, lemon juice, honey, and Dijon mustard until they are well blended.
4. Taste the dressing. If it needs more oomph, add salt and pepper. Then whisk it once more to unify any newly added ingredients.
5. Over the cabbage mixture in the large bowl, pour the prepared dressing.
6. Gently and thoroughly mix the salad to guarantee that all the vegetables are uniformly covered with the dressing.
7. If you are going to use it, add the optional sunflower seeds or slivered almonds to give some added texture and flavor.
8. Toss the salad one last time to distribute the nuts or seeds throughout.
9. Refrigerate the salad for at least 30 minutes to let the flavors meld. Cover the bowl.
10. Right before serving, give the salad one last toss and adjust the seasoning with extra salt and pepper if needed. Enjoy!
