Crunchy Cabbage Salad Recipe

by Sakina Kheriwala last updated -

Cabbage salad is simple and a delicious recipe one should try. It is loaded with nutrients and has freshness packed at its peak. What we love the most about this salad is how fun it is as you can play with different variants every time. You can incorporate a variety of vegetables, sauces, salad dressings, toppings, and much more. Plus, it is healthy and loaded with a lot of flavors. On that note, here is a refreshing, crunchy, and healthy cabbage salad recipe to step up your salad game effortlessly!

What is Cabbage Salad?

Cabbage salad is absolutely delicious. Veggies and shredded cabbage are tossed in a magical salad dressing that is sweet, spicy, sour, and a bit salty. According to a Harvard Health Publishing report, most salad greens contain essential dietary nutrients such as vitamins, minerals, and even water. Moreover, they stimulate your taste buds and give you the perfect crunch at every bite. This salad gives you the perfect excuse to make a beautiful bowl of greens with the tastiest combination of sauces and toppings.

How to Make Cabbage Salad?

Achieving the balance of taste and comfort in this salad is only a few steps away. Fill your bowl with fresh cucumbers, a whole cabbage (red cabbage, white cabbage, or Napa cabbage based on your preference), and a pinch of salt & pepper, and you are good to go! Read the recipe to know more.

Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing

Crunchy Cabbage Salad Recipe

Enjoy this simple and refreshing cabbage salad recipe with cucumber and carrot. It goes well with any meal or even with a slice of brown bread!
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Course: Salad
Cuisine: American
Keyword: Cabbage salad
Appliance: Mixing Bowl
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Sakina Kheriwala

Ingredients

  • 1 cabbage
  • 2 cucumbers sliced
  • 2 carrot julienned
  • 3 tbsp olive oil extra virgin
  • 1/2 tsp salt to taste
  • 150 g salad croutons
  • 300 g thousand island dressing

Instructions

  • Wash all the vegetables and pat dry with a kitchen towel.
  • Discard the soft outer leaves of the cabbage and thinly slice with a slicer or using a sharp knife. Discard or save the remaining core. Transfer the shredded cabbage to a large mixing bowl. 
    Cabbage being cut with a knife
  • Thinly slice the cucumbers and carrots and cut into matchsticks. Add to the bowl.
  • Drizzle thousand island salad dressing over the salad and toss well. 
  • Pour the salad croutons and add a pinch of salt for the right balance of flavor. 
    Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing

Notes

  • For the best flavor and quality, keep the salad covered with cling wrap in the refrigerator. It will last up to 2-3 days. 
  • For those who follow a strict meal plan, you could use a light dressing or your preferred vinaigrette.
  • You can jazz up the leftover salad by adding chicken or using it in a sandwich like a coleslaw. 
  • You can also add dried ramen noodles for extra crunch and convert it into a ramen cabbage salad. 

Connect With Us

If you have tried this recipe and have your cool version of this salad to share, we would love your feedback in the comments section below. And while we can’t taste it, we would love to see how it turned out! You can connect with us on Facebook or Instagram and tag your picture with #organicfactsrecipes.

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About the Author

A journalism postgraduate from Macquarie University, Sydney, Sakina Kheriwala is a content writer at Organic Facts and an avid blogger who is passionate about health and wellness. Her blog “One in A Millennial” portrays her incomparable passion for writing, particularly on mental health. She believes that reading and writing is free and useful therapy. In her spare time, she is to be found reading books, socializing, and listening to soulful music. Sakina has completed an online e-certificate course on “Positive Psychiatry and Mental Health” from The University of Sydney, Australia.

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