18 Delicious Cabbage Salad Recipes Healthy

Busy weeknights call for quick, healthy meals that don’t skimp on flavor, and cabbage salads are here to save the day! Packed with nutrients and bursting with fresh, crunchy goodness, these 18 delicious recipes are perfect for anyone looking to add a little zest to their meal rotation. From tangy slaws to hearty, veggie-packed bowls, there’s a cabbage salad for every palate. Let’s dive in and discover your new favorite!

Asian Cabbage Salad with Peanut Dressing

Fresh, crunchy, and bursting with flavor, this salad is a perfect side or light meal. It combines crisp vegetables with a creamy peanut dressing for a satisfying bite.

Ingredients

• 4 cups shredded cabbage (green or purple, or a mix)
• 1 cup shredded carrots
• 1/2 cup chopped cilantro (stems removed for less bitterness)
• 1/4 cup chopped green onions (use both white and green parts)
• 1/2 cup roasted peanuts (lightly crushed for texture)
• 1/4 cup smooth peanut butter (use natural for best flavor)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp rice vinegar (or apple cider vinegar as substitute)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tsp sesame oil (toasted for depth)
• 1 clove garlic (minced finely)
• 1/2 tsp grated ginger (fresh is best)
• 2 tbsp water (to thin dressing if needed)

Instructions

1. In a large bowl, combine shredded cabbage, carrots, cilantro, and green onions.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Add water if dressing is too thick.
3. Pour dressing over the cabbage mixture. Toss well to coat evenly.
4. Sprinkle crushed peanuts on top before serving for added crunch.
5. Let salad sit for 10 minutes before serving to allow flavors to meld.

Delightfully crisp with a creamy, nutty dressing, this salad is a textural dream. Serve it alongside grilled chicken or tofu for a complete meal, or enjoy it as is for a light lunch.

Classic Coleslaw with Creamy Dressing

Oftentimes, the simplest dishes bring the most comfort. This classic coleslaw is crisp, creamy, and effortlessly delicious.

Ingredients

• 1/2 cup mayonnaise (for a lighter version, use Greek yogurt)
• 2 tbsp apple cider vinegar (or white vinegar for a sharper taste)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp celery seed (optional for extra flavor)
• 1/2 head green cabbage, thinly sliced (about 4 cups)
• 1 large carrot, grated (about 1 cup)
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed until smooth. Tip: For best results, let the dressing sit for 10 minutes to meld flavors.
2. Add the thinly sliced cabbage and grated carrot to the bowl. Tip: Use a mandoline for uniformly thin cabbage slices.
3. Toss the vegetables with the dressing until evenly coated. Tip: For a creamier slaw, let it chill in the fridge for at least 1 hour before serving.
4. Season with salt and pepper to taste, tossing again to combine.

Perfectly crunchy with a tangy-sweet dressing, this coleslaw pairs wonderfully with grilled meats or as a topping for pulled pork sandwiches. For a twist, add a handful of dried cranberries or sliced almonds for extra texture.

Spicy Kimchi Salad

Get ready to spice up your meal prep with this easy Spicy Kimchi Salad. It’s crunchy, tangy, and packs a punch.

Ingredients

• 2 cups chopped kimchi (drain excess liquid)
• 1 tbsp sesame oil (toasted for depth)
• 1 tbsp gochujang (adjust for heat)
• 1 tsp sugar (balances acidity)
• 1/2 cup julienned cucumber (for crunch)
• 1/4 cup sliced green onions (use both green and white parts)
• 1 tbsp sesame seeds (toasted, for garnish)

Instructions

1. In a large bowl, combine kimchi, sesame oil, gochujang, and sugar. Mix well to coat evenly.
2. Add cucumber and green onions to the bowl. Toss gently to combine.
3. Let the salad sit for 10 minutes at room temperature to meld flavors.
4. Sprinkle toasted sesame seeds over the top before serving.

Fresh and vibrant, this salad offers a crunchy texture with a spicy, umami kick. Serve it alongside grilled meats or as a bold topping for rice bowls.

Apple and Cabbage Slaw with Honey Mustard

Grab your bowl for a crisp, refreshing slaw that balances sweet and tangy flavors perfectly. This Apple and Cabbage Slaw with Honey Mustard is a quick, no-cook side that pairs well with grilled meats or as a standalone salad.

Ingredients

– 4 cups shredded green cabbage (packed)
– 1 large apple, julienned (use a crisp variety like Honeycrisp)
– 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
– 2 tbsp honey (adjust to sweetness preference)
– 1 tbsp Dijon mustard (or whole grain for more texture)
– 1 tbsp apple cider vinegar
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned apple.
2. In a small bowl, whisk together mayonnaise, honey, Dijon mustard, and apple cider vinegar until smooth.
3. Pour the dressing over the cabbage and apple mixture. Toss until evenly coated.
4. Season with salt and black pepper. Toss again to combine.
5. Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Perfect for picnics or as a crunchy topping for sandwiches, this slaw offers a delightful mix of textures and a harmonious blend of flavors. Serve it chilled to highlight its crispness.

Red Cabbage and Beetroot Salad

Zesty and vibrant, this salad combines crisp red cabbage and earthy beetroot for a refreshing side. Perfect for summer picnics or a quick weekday lunch.

Ingredients

• 2 cups shredded red cabbage (packed tightly for crunch)
• 1 medium beetroot, grated (peel first for smoother texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1/2 tsp salt (fine grain dissolves easier)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine shredded red cabbage and grated beetroot.
2. Drizzle olive oil over the vegetables, tossing gently to coat evenly.
3. Add apple cider vinegar, salt, and black pepper to the bowl.
4. Mix all ingredients thoroughly until the salad is uniformly dressed. Tip: Let it sit for 10 minutes to enhance flavors.
5. Check seasoning, adding more salt or vinegar if needed. Tip: The salad should taste bright and slightly tangy.
6. Serve immediately or chill for up to 2 hours for a crisper texture. Tip: Avoid longer storage as the cabbage may wilt.

Juicy and crunchy, this salad offers a delightful contrast with every bite. Try serving it atop grilled chicken or alongside crusty bread for a fuller meal.

Crunchy Cabbage and Carrot Salad

Vibrant and refreshing, this salad combines crisp vegetables with a tangy dressing for a quick side dish.

Ingredients

• 4 cups shredded cabbage (green or red for color contrast)
• 1 cup grated carrots (use the large holes of a box grater)
• 2 tbsp apple cider vinegar (or white vinegar for a sharper taste)
• 1 tbsp honey (adjust to taste)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine shredded cabbage and grated carrots.
2. In a small bowl, whisk together apple cider vinegar, honey, mayonnaise, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrot mixture. Toss well to coat evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. For extra crunch, add toasted sunflower seeds or chopped nuts before serving.

Fresh and crunchy, this salad offers a delightful contrast of textures. Serve it alongside grilled meats or as a topping for tacos for an extra veggie boost.

Warm Bacon and Cabbage Salad

Nothing beats the comfort of a warm salad on a chilly evening. This Warm Bacon and Cabbage Salad combines crispy bacon with tender cabbage for a satisfying dish.

Ingredients

• 6 slices bacon, chopped (thick-cut preferred for more texture)
• 1 small head green cabbage, thinly sliced (about 4 cups)
• 2 tbsp apple cider vinegar (or white vinegar for a sharper taste)
• 1 tbsp honey (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Heat a large skillet over medium heat. Add chopped bacon. Cook until crispy, about 8-10 minutes, stirring occasionally. Tip: Render the fat slowly for crispier bacon.
2. Remove bacon with a slotted spoon. Set aside on paper towels to drain. Keep 2 tbsp bacon fat in the skillet.
3. Add sliced cabbage to the skillet. Cook over medium heat for 5 minutes, stirring occasionally.
4. Pour in water. Cover the skillet. Steam the cabbage for 3 minutes until slightly tender. Tip: Steaming softens the cabbage without losing its crunch.
5. Uncover. Stir in apple cider vinegar, honey, salt, and pepper. Cook for 2 more minutes to blend flavors. Tip: Adjust sweetness and acidity to your preference.
6. Return bacon to the skillet. Toss everything together. Cook for 1 minute to reheat the bacon.

Finished salad offers a delightful mix of crispy and tender textures with a sweet and tangy flavor. Serve it as a side or top with a fried egg for a hearty meal.

Thai Cabbage Salad with Lime Dressing

Yearning for a crisp, refreshing salad that packs a punch? This Thai cabbage salad with lime dressing is your answer. It’s quick, vibrant, and bursting with flavors.

Ingredients

• 4 cups shredded green cabbage (use pre-shredded for ease)
• 1 cup shredded carrots (or buy matchstick carrots)
• 1/2 cup chopped cilantro (stems are fine)
• 1/4 cup chopped peanuts (for crunch)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp honey (adjust to taste)
• 1 tsp grated ginger (fresh is best)
• 1 clove garlic, minced (or 1/2 tsp garlic powder)
• 1/2 tsp red pepper flakes (adjust to spice preference)

Instructions

1. In a large bowl, combine shredded cabbage, carrots, and cilantro.
2. In a small bowl, whisk together lime juice, fish sauce, honey, ginger, garlic, and red pepper flakes until well blended. Tip: Taste dressing and adjust sweetness or spice as needed.
3. Pour dressing over cabbage mixture. Toss thoroughly to coat. Tip: Let salad sit for 10 minutes before serving to soften cabbage slightly.
4. Sprinkle chopped peanuts on top just before serving. Tip: For extra crunch, add peanuts right before eating to prevent sogginess.

With its crunchy texture and tangy-sweet dressing, this salad is a standout. Serve it alongside grilled meats or as a light lunch on its own.

Cabbage and Kale Salad with Lemon Tahini Dressing

You’ll love this crunchy, nutrient-packed salad that’s as easy to make as it is delicious. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 4 cups shredded cabbage (green or red for color)
• 2 cups chopped kale (remove stems for tenderness)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp honey (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine shredded cabbage and chopped kale.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, salt, and black pepper until smooth. Tip: If the dressing is too thick, add water 1 tsp at a time until desired consistency.
3. Pour the dressing over the cabbage and kale. Tip: Use your hands to massage the dressing into the kale for a softer texture.
4. Toss the salad until all ingredients are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

A vibrant mix of textures makes every bite interesting. Serve with grilled chicken for a hearty meal or enjoy as is for a light, refreshing dish.

Mexican Cabbage Salad with Avocado and Lime

Dig into a crisp, refreshing salad that’s bursting with flavor. This Mexican cabbage salad combines creamy avocado and zesty lime for a perfect side dish.

Ingredients

• 4 cups shredded cabbage (green or red, for crunch)
• 1 ripe avocado, diced (use Hass for creaminess)
• 2 tbsp fresh lime juice (about 1 lime, adjust to taste)
• 1/4 cup chopped cilantro (stems removed for less bitterness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, combine shredded cabbage and chopped cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the cabbage mixture. Toss well to coat evenly.
4. Gently fold in diced avocado to avoid mashing.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Great for its creamy and crunchy texture, this salad pairs wonderfully with grilled meats. Try serving it in tortilla bowls for a fun presentation.

Greek Cabbage Salad with Feta and Olives

Fresh and vibrant, this salad combines crisp cabbage with briny olives and creamy feta for a Mediterranean twist. Perfect for a quick lunch or a side dish that packs a punch.

Ingredients

– 4 cups shredded green cabbage (about 1 small head)
– 1/2 cup crumbled feta cheese (block feta preferred for crumbling)
– 1/3 cup pitted Kalamata olives, halved (or any black olives)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 tbsp red wine vinegar (adjust to taste)
– 1/2 tsp dried oregano (fresh oregano can be used)
– Salt and pepper to taste (start with 1/4 tsp salt)

Instructions

1. In a large bowl, combine the shredded cabbage, crumbled feta, and halved olives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well blended.
3. Pour the dressing over the cabbage mixture. Toss gently to coat all ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.
5. Taste and adjust seasoning with more salt, pepper, or vinegar if needed.

A crisp texture with a tangy dressing makes this salad refreshing. Serve alongside grilled meats or stuffed into pita bread for a hearty wrap.

Cabbage and Brussels Sprouts Salad with Pecans

Munch on this crunchy, nutrient-packed salad that’s as easy to make as it is delicious. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

– 1/2 small green cabbage, thinly sliced (about 4 cups)
– 1/2 lb Brussels sprouts, trimmed and thinly sliced
– 1/2 cup pecans, roughly chopped (toast for extra flavor)
– 1/4 cup olive oil (or any neutral oil)
– 2 tbsp apple cider vinegar
– 1 tbsp honey (adjust to taste)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the thinly sliced cabbage and Brussels sprouts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well blended.
3. Pour the dressing over the cabbage and Brussels sprouts mixture. Toss well to coat evenly.
4. Add the roughly chopped pecans to the salad and toss again to distribute.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Not just a side, this salad stands tall with its crisp texture and sweet, tangy dressing. Serve it alongside grilled chicken or fold into wraps for a crunchy bite.

Sweet and Sour Cabbage Salad

Great for a quick side, this Sweet and Sour Cabbage Salad brings crunch and zest to any meal.

Ingredients

• 4 cups shredded green cabbage (packed)
• 1/2 cup apple cider vinegar
• 1/4 cup sugar (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp celery seed (optional for extra flavor)

Instructions

1. In a large bowl, combine shredded cabbage and set aside.
2. In a small saucepan over medium heat, mix apple cider vinegar, sugar, and vegetable oil. Stir until sugar dissolves completely, about 2 minutes.
3. Remove saucepan from heat. Add salt, black pepper, and celery seed to the vinegar mixture. Stir well.
4. Pour the warm dressing over the cabbage. Toss to coat evenly.
5. Let the salad sit for 10 minutes before serving to allow flavors to meld.

With its crisp texture and balanced sweet-sour flavor, this salad pairs wonderfully with grilled meats or as a topping for tacos. For a colorful twist, add shredded carrots or red cabbage.

Cabbage and Apple Salad with Walnuts

Lunchtime just got a crunch upgrade with this crisp, refreshing salad. Perfect for a quick side or a light main, it’s a breeze to toss together.

Ingredients

• 4 cups shredded green cabbage (packed)
• 1 large apple, thinly sliced (use a mandoline for even slices)
• 1/2 cup walnuts, roughly chopped (toast for extra flavor)
• 2 tbsp apple cider vinegar (or white wine vinegar for a milder taste)
• 1 tbsp honey (adjust to sweetness preference)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine shredded cabbage and sliced apples.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage and apples. Toss well to coat evenly.
4. Add chopped walnuts to the salad and toss gently to distribute.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Unbelievably crisp with a sweet and tangy dressing, this salad shines at picnics. Serve it alongside grilled chicken for a hearty meal.

Indian Cabbage Salad with Yogurt Dressing

Here’s a crisp, refreshing salad that’s perfect for summer. Indian cabbage salad with yogurt dressing is a breeze to make.

Ingredients

• 4 cups shredded cabbage (packed tightly)
• 1 cup plain yogurt (use full-fat for creaminess)
• 1 tbsp mustard seeds (or cumin seeds for variation)
• 2 tbsp lemon juice (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 cup chopped cilantro (stems removed for texture)

Instructions

1. Heat olive oil in a small pan over medium heat for 1 minute.
2. Add mustard seeds to the pan. Cook until they start to pop, about 30 seconds. Tip: Cover the pan to avoid splatters.
3. Remove pan from heat. Let the seeds cool for 2 minutes.
4. In a large bowl, combine shredded cabbage and chopped cilantro.
5. In a separate bowl, whisk yogurt, lemon juice, salt, and black pepper until smooth.
6. Pour the cooled mustard seeds and oil over the cabbage. Toss to coat evenly. Tip: Use your hands for better mixing.
7. Add the yogurt dressing to the cabbage. Mix well. Tip: Let it sit for 10 minutes before serving to enhance flavors.

Vibrant and tangy, this salad offers a crunchy texture with a creamy dressing. Serve it alongside grilled meats or as a standalone light lunch.

Japanese Cabbage Salad with Sesame Dressing

Unlock the secret to a refreshing side with this Japanese cabbage salad. Its sesame dressing brings a nutty, umami punch that’s irresistibly light.

Ingredients

• 1/2 head green cabbage, thinly sliced (about 4 cups)
• 2 tbsp toasted sesame seeds, plus more for garnish
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (use tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large bowl, combine the sliced cabbage and salt. Massage for 1 minute until slightly wilted.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and black pepper until sugar dissolves.
3. Pour the dressing over the cabbage. Toss well to coat evenly.
4. Sprinkle toasted sesame seeds over the salad. Toss again lightly.
5. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Bright and crunchy, this salad pairs perfectly with grilled meats or as a standalone light meal. The sesame dressing clings beautifully to each cabbage slice, offering a balance of tang and sweetness.

Cabbage and Quinoa Salad with Herbs

Now is the perfect time to refresh your meal routine with a dish that’s both nutritious and bursting with flavor. This salad combines crisp cabbage and fluffy quinoa with a mix of fresh herbs for a light yet satisfying meal.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 2 cups water
• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (adjust to taste)
• 1/2 cup chopped fresh herbs (such as parsley, mint, and dill)
• Salt, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a large bowl, combine cooked quinoa, sliced cabbage, and chopped herbs.
5. In a small bowl, whisk together olive oil and lemon juice. Pour over salad and toss to combine.
6. Season with salt to taste and toss again.

Always a crowd-pleaser, this salad offers a delightful crunch from the cabbage and a creamy texture from the quinoa. Serve it as a standalone lunch or alongside grilled chicken for a more filling option.

Roasted Cabbage Salad with Balsamic Glaze

Overlooked yet versatile, cabbage transforms when roasted. This salad pairs its sweetness with a tangy balsamic glaze for a simple, satisfying dish.

Ingredients

• 1 medium cabbage, cut into 1-inch thick slices (keep core intact to hold slices together)
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup balsamic vinegar
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 cup crumbled feta cheese (optional for serving)
• 1/4 cup chopped walnuts (toasted, for crunch)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Brush both sides of cabbage slices with olive oil. Season with salt and pepper.
3. Roast for 25 minutes. Flip slices halfway through until edges are crispy and caramelized.
4. While cabbage roasts, simmer balsamic vinegar and honey in a small saucepan over medium heat. Stir frequently until reduced by half, about 5 minutes.
5. Drizzle balsamic glaze over roasted cabbage. Top with feta and walnuts.

Warm, crispy cabbage meets a glossy, sweet-tart glaze. Serve as a hearty side or top with a fried egg for a complete meal.

Conclusion

You’ve just explored a treasure trove of 18 delicious cabbage salad recipes that promise to keep your meals healthy and exciting. Whether you’re craving something crunchy, sweet, or tangy, there’s a recipe here for every palate. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

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