Cabbage Crunch Salad with Cider Vinaigrette

Cabbage Crunch Salad with Cider Vinaigrette is a refreshing, light, and vibrant dish that’s perfect for any occasion. Crisp, cool cabbage, a medley of colorful veggies, and a tangy apple cider vinaigrette come together in a salad that’s bursting with texture and flavor. Whether it’s a side for dinner or a light lunch, this salad is sure to impress. What I love most about it is that it’s not only packed with healthy crunch but also so versatile. You can add extra veggies or proteins depending on your mood. The cider vinaigrette ties everything together with just the right balance of tart and sweet. Simple, refreshing, and utterly satisfying.

Necessary Kitchen Equipment

  • Large mixing bowl
  • Small bowl for vinaigrette
  • Whisk or fork (to emulsify the dressing)
  • Chef’s knife
  • Cutting board
  • Grater or food processor (for shredding cabbage)

Overview of Ingredients

This salad is as healthy as it is delicious. At its base, we’ve got cabbage—either green or purple, depending on what you prefer or have on hand. Along with that, I’ve included a rainbow of vegetables like carrots, bell peppers, and a bit of onion to balance out the crunch. And for the dressing, the hero is a tangy apple cider vinegar mixed with olive oil, honey, Dijon mustard, and a touch of seasoning. This vinaigrette is all you need to give the salad a fresh and zesty kick.

Ingredients

For the salad:

  • 1 small green cabbage, finely shredded
  • 1 large carrot, julienned or shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup chopped fresh parsley (optional for garnish)

For the cider vinaigrette:

  • 3 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste

Step-by-Step Instructions

  1. Prepare the veggies: Start by shredding the cabbage. You can use a mandoline, food processor, or simply slice it thinly with a sharp knife. Once that’s done, set the cabbage aside. Shred the carrot, slice the red bell pepper into thin strips, and slice the red onion thinly.
  2. Make the vinaigrette: In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil, whisking continuously until the dressing is emulsified (smooth and well-mixed). Adjust salt and pepper to taste.
  3. Assemble the salad: In a large mixing bowl, combine the shredded cabbage, carrots, red bell pepper, and red onion. Pour the cider vinaigrette over the top and toss well to coat everything evenly.
  4. Serve: Transfer the salad to a serving dish and garnish with chopped parsley, if desired. Serve immediately or refrigerate for up to a few hours for even more flavor.

Recipe Tips

  • For extra crunch, add sunflower seeds, pumpkin seeds, or even toasted nuts.
  • If you want to add a little protein to this salad, grilled chicken, chickpeas, or even quinoa make great additions.
  • You can substitute apple cider vinegar with white wine vinegar if you prefer, but the apple cider version gives it that delightful tang.
  • The salad can be made a few hours ahead of time. Let the flavors meld in the fridge before serving!

What to Serve with This Recipe

This cabbage crunch salad pairs beautifully with grilled meats, such as chicken or fish. It also works great as a side dish to hearty entrees like baked chicken or vegetable stir-fries. If you’re looking for a vegetarian meal, serve it alongside a quinoa bowl or roasted sweet potatoes for a filling and nutritious combination.

Frequently Asked Questions

  • Can I use purple cabbage instead of green? Yes! Purple cabbage works just as well and adds even more color to the salad.
  • Can I make this salad in advance? Absolutely! This salad holds up well and actually gets better as it sits, allowing the cabbage to soften a bit and soak in the vinaigrette.
  • Is this salad gluten-free? Yes, all the ingredients in this salad are naturally gluten-free.

Equipment

  • Large mixing bowl
  • Small bowl for vinaigrette
  • Whisk or fork
  • Chef’s knife
  • Cutting board
  • Grater or food processor

Ingredients

For the salad:

  • 1 small green cabbage, finely shredded
  • 1 large carrot, julienned or shredded
  • 1/2 red bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup chopped fresh parsley (optional for garnish)

For the cider vinaigrette:

  • 3 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions

  1. Shred the cabbage, grate the carrot, slice the red bell pepper, and thinly slice the red onion.
  2. Whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Gradually add olive oil, whisking until emulsified.
  3. Toss shredded vegetables in a large mixing bowl and pour over the vinaigrette.
  4. Garnish with parsley and serve!

Notes

This salad is incredibly versatile, so feel free to adjust the veggies to your liking. Adding nuts or seeds can bring some extra texture, while adding a protein source like grilled chicken can turn it into a more substantial meal. The cider vinaigrette can be made ahead and stored in the fridge for up to a week!

Cabbage Crunch Salad with Cider Vinaigrette

Cabbage Crunch Salad with Cider Vinaigrette is a refreshing, light, and vibrant dish that’s perfect for any occasion. Crisp, cool cabbage, a medley of colorful veggies, and a tangy apple cider vinaigrette come together in a salad that’s bursting with texture and flavor

Equipment

  • Large mixing bowl
  • Small bowl for vinaigrette
  • Whisk or fork
  • Chef’s knife
  • Cutting board
  • Grater or food processor

Ingredients
  

  • For the salad:
  • 1 small green cabbage finely shredded
  • 1 large carrot julienned or shredded
  • 1/2 red bell pepper thinly sliced
  • 1/4 red onion thinly sliced
  • 1/2 cup chopped fresh parsley optional for garnish
  • For the cider vinaigrette:
  • 3 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions
 

  • Shred the cabbage, grate the carrot, slice the red bell pepper, and thinly slice the red onion.
  • Whisk together apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Gradually add olive oil, whisking until emulsified.
  • Toss shredded vegetables in a large mixing bowl and pour over the vinaigrette.
  • Garnish with parsley and serve!

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