This Simple Cabbage Salad (No Mayo) is crisp, colorful, and bursting with fresh flavor! Tossed in a zesty apple cider honey Dijon vinaigrette, it’s the perfect make-ahead side dish that stays crunchy for days. Made with just a handful of wholesome ingredients, this no-fuss salad is a bright and refreshing addition to any meal.
Oriana’s Thoughts On The Recipe
Let me tell you something—I love a good salad, especially when it’s crisp, colorful, and loaded with flavor like this one! This Simple Cabbage Salad (No Mayo) has become a staple at my house. It’s bright and refreshing, and it always hits the spot, whether I’m serving it alongside grilled chicken, baked fish, or even scooping it straight from the bowl for a quick lunch. The best part? It stays crunchy and delicious even after sitting in the fridge for a couple of days!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Green Cabbage: The crunchy base of the salad! It holds up so well to the vinaigrette and stays crisp for days. You can also use Napa cabbage or a mix of green and purple cabbage for extra color.
- Carrot: Adds a pop of color and natural sweetness. Use a box grater or julienne for thin strips.
- Parsley: Adds freshness and a mild herbal note. Flat-leaf parsley works best, but curly will do in a pinch.
- Fresh Dill: Gives the salad a unique and aromatic flavor. Don’t skip it—it really makes a difference!
- Green Onions: Milder than regular onions and perfect for salads. They add a gentle oniony bite without overpowering the dish.
- Vinaigrette: You can dress the salad with your favorite vinaigrette. I like to use my Apple Cider Honey Dijon Vinaigrette, which is made with apple cider vinegar, honey, dijon mustard, Italian herbs seasoning, salt & black pepper, and olive oil.
Food Allergy Swaps
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Mustard: If you’re allergic to mustard, try using a splash of lemon juice or a bit of hummus to add some tang to the dressing.
Potential Recipe Challenges & Pro Tips
- The cabbage might seem too tough or dry. Pro Tip: Make sure to slice the cabbage thinly! The thinner the slices, the more tender the texture. You can even give it a little massage with your hands after adding the vinaigrette to help soften it up.
- The dressing separates too quickly. Pro Tip: Whisk the dressing well, and add the olive oil slowly while whisking to help it emulsify. If it separates later, just give it a quick shake or stir before using.
- The flavors feel too sharp or tangy. Pro Tip: Let the salad sit for at least 20–30 minutes after tossing. This gives the flavors time to mellow and meld together.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix the Dressing
Grab a small bowl and whisk together all the dressing ingredients—apple cider vinegar, honey, Dijon mustard, Italian seasoning, salt, pepper, and olive oil. Give it a good stir until everything looks smooth and blended.
Step 2 – Toss the Veggies Together
Chop all your veggies. Then, in a big mixing bowl, add your shredded green cabbage, grated carrots, chopped parsley, dill, and green onions. Mix. It’s going to look so fresh and colorful!
Step 3 – Pour and Mix
Now pour that delicious vinaigrette over the veggies. Use tongs or your hands to toss everything really well so the dressing coats all the goodness evenly.
Step 4 – Let It Chill
Let the salad sit for at least an hour before serving. This gives the flavors time to come together and makes it even tastier! Give it one more toss right before you dig in.
Extra Recipe Tips For Success
- Use a sharp knife or a mandoline to get those thin cabbage slices.
- The salad tastes better the longer it sits, so don’t be afraid to make it a few hours ahead.
- Toss the salad right before serving if you’re making it for a party or gathering to keep everything nice and crunchy.
Variations & Additions
- Add-ins: Toss in some chopped apples, sunflower seeds, or thinly sliced radishes for extra crunch and flavor.
- Protein Boost: Add chickpeas, shredded rotisserie chicken, or grilled tofu to turn it into a main dish.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to the vinaigrette.
Serving Suggestions
This salad pairs beautifully with grilled meats, salmon bites, chicken cutlets, sandwiches, burgers, or even as a topping for tacos. I also love serving it alongside roasted potatoes. It’s a crowd-pleaser at barbecues and potlucks, too!
Storage and Freezing Instructions
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4–5 days. The cabbage stays crunchy, and the flavor just keeps getting better.
Freezing: This salad is not freezer-friendly, as the cabbage and herbs lose their texture and flavor after thawing.
Frequently Asked Questions
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Recipe Card
Simple Cabbage Salad (No Mayo)
Equipment
Ingredients
For the Salad:
- 5 cups finely shredded green cabbage (from about 1 small head)
- 1 large carrot, grated
- 1/2 cup chopped parsley
- 1/2 cup chopped fresh dill
- 3 green onions, sliced
For Apple Cider Honey Dijon Vinaigrette:
- 1/3 cup (80 ml) apple cider vinegar
- 1 tablespoon (25 g) honey, (or more, depending on whether you prefer it a bit sweeter)
- 1/2 tablespoons (11 g) Dijon mustard
- ½ teaspoon Italian herbs seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons (45 ml) olive oil
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Mix the Dressing:
- Grab a small bowl and whisk together all the dressing ingredients—apple cider vinegar, honey, Dijon mustard, Italian seasoning, salt, pepper, and olive oil. Give it a good stir until everything looks smooth and blended.Note: You can use any vinaigrette of your liking – store-bought or homemade.
Toss the Veggies Together:
- Chop all your veggies. In a big mixing bowl, add your shredded green cabbage, grated carrots, chopped parsley, dill, and green onions. Mix. It’s going to look so fresh and colorful!
Pour and Mix:
- Now pour that delicious vinaigrette over the veggies. Use tongs or your hands to toss everything really well so the dressing coats all the goodness evenly.
Let It Chill:
- Let the salad sit for at least an hour before serving. This gives the flavors time to come together and makes it even tastier! Give it one more toss right before you dig in.
- This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Mustard: If you’re allergic to mustard, try using a splash of lemon juice or a bit of hummus to add some tang to the dressing.
- The cabbage might seem too tough or dry. Pro Tip: Make sure to slice the cabbage thinly! The thinner the slices, the more tender the texture. You can even give it a little massage with your hands after adding the vinaigrette to help soften it up.
- The dressing separates too quickly. Pro Tip: Whisk the dressing well, and add the olive oil slowly while whisking to help it emulsify. If it separates later, just give it a quick shake or stir before using.
- The flavors feel too sharp or tangy. Pro Tip: Let the salad sit for at least 20–30 minutes after tossing. This gives the flavors time to mellow and meld together.
- Use a sharp knife or a mandoline to get those thin cabbage slices.
- The salad tastes better the longer it sits, so don’t be afraid to make it a few hours ahead.
- Toss the salad right before serving if you’re making it for a party or gathering to keep everything nice and crunchy.
- Add-ins: Toss in some chopped apples, sunflower seeds, or thinly sliced radishes for extra crunch and flavor.
- Protein Boost: Add chickpeas, shredded rotisserie chicken, or grilled tofu to turn it into a main dish.
- Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to the vinaigrette.
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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
