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There’s nothing quite like the crisp, refreshing bite of a crunchy cabbage salad. This recipe is a perfect balance of fresh veggies and a tangy mustard dressing, making it an ideal dish for anyone looking to add more crunch and freshness to their meals.
A good salad is a must on any Middle Eastern and Mediterranean flavor, and you know we are not short of flavorful fun salads here! From my popular Mediterranean salad and classic Turkish tomato salad (gavurdagi) to tahini salad, red cabbage pomegranate salad, and of course, classic Shirazi salad, there is so much you can do with fresh vegetables and some basic pantry staples.
This cabbage salad recipe has everything you need for a satisfying meal. The cabbage and fresh veggies create a naturally crunchy texture, while the Dijon dressing gives it a zesty kick that pairs beautifully with the flavors of dill and garlic.
Table of Contents
Ingredients
Salad:
- White cabbage: The base of the salad, offering a sturdy, crisp texture.
- Red cabbage: Adds a pop of color and a slightly sweeter taste.
- Carrot: Brings a mild sweetness and a vibrant orange color.
- Fresh dill: Lends a hint of earthy, slightly tangy flavor.
- Red bell pepper: Adds sweetness and crunch.
- Cucumbers: For freshness and a cool, refreshing crunch.
Dressing:
- Olive oil: The base of the dressing, adding richness.
- Dijon mustard: Gives the dressing a tangy, sharp flavor.
- Red wine vinegar: Provides acidity that balances the richness of the oil and enhances the flavors.
- Garlic: Adds aromatic depth and a bit of spice.
How To Make Crunchy Cabbage Salad
Step 1: Prepare the Vegetables
First, begin by shredding both the white cabbage and the red cabbage using a sharp knife or a mandoline for even slices. The combination of these two types of cabbage gives a visually appealing mix of color, as well as two different textures.
Next, grate the carrot and thinly slice the red bell pepper. Dice the cucumbers into bite-sized chunks, and finally, roughly chop the fresh dill.
Step 2: Make the Dressing
In a small bowl or jar, whisk together the olive oil, Dijon mustard, red wine vinegar, grated garlic, kosher salt, and black pepper.
Then, taste the dressing and adjust seasoning as necessary. The tanginess of the mustard and vinegar will complement the sweetness of the veggies.
Step 3: Combine the Ingredients
Next, in a large bowl, add the shredded cabbage, grated carrot, chopped bell pepper, diced cucumber, and dill.
Once ready to serve, pour the prepared dressing over the vegetables and toss until everything is evenly coated.
Optional Add-Ins and Substitutions
Add more crunch: Top the salad with toasted sunflower seeds or slivered almonds for a nutty crunch.
Extra protein: Add chickpeas to make the salad more filling and add a protein boost.
Herb variations: Try using parsley or cilantro instead of dill for a different flavor profile.
Fruity twist: Add some dried cranberries or pomegranate seeds to introduce a sweet, tangy contrast to the vegetables.
Serving Suggestions
This salad would go very well as side dish with barbecue such as grilled chicken breast or lamb chops. I also love serving it with whole roasted chicken or Greek mahi mahi for a complete meal. It would also make a great addition to sandwiches and wraps including Mediterranean tuna wrap or hummus sandwich.
How To Store Cabbage Salad
You can store the salad in an airtight container in the refrigerator for up to 3 days. For optimal freshness, keep the dressing separate until just before serving if you plan to store it for a couple of days. This will help maintain the salad’s crunch.
Frequently Asked Questions
Yes, you can prepare this salad ahead of time, but make sure to keep the dressing separate until right before serving to keep the cabbage crunchy.
To keep the salad crisp, avoid adding the dressing until right before serving. If you’re storing leftovers, keep the dressing separate, and mix it in just before eating.
More Salad recipes to try
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Crunchy Cabbage Salad
Ingredients
- 4 cups white cabbage
- 1 cup red cabbage
- 2 carrots, grated
- ½ cup dill
- 1 red pepper
- 2 Persian cucumbers, diced
Dressing
- ⅓ cup Olive oil
- 1 tbsp Dijon
- 1 tbsp Red wine vinegar
- 1 clove Garlic, grated
- ½ tsp kosher Salt
- ¼ tsp black pepper
Instructions
- Begin by shredding both the white cabbage and the red cabbage using a sharp knife or a mandoline for even slices.
- Grate the carrot and thinly slice the red bell pepper. Dice the cucumbers into bite-sized chunks, and finally, chop the fresh dill
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, Dijon mustard, red wine vinegar, grated garlic, kosher salt, and black pepper. Taste the dressing and adjust seasoning as necessary
- In a large bowl, add the shredded cabbage, grated carrots, chopped bell pepper, diced cucumber, and dill.
- Once you're ready to serve, pour the prepared dressing over the vegetables and toss until everything is evenly coated. Be sure to mix thoroughly so that every piece is coated with the dressing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
