20 Delicious Red Cabbage Salad Recipes Healthy

Zesty, vibrant, and packed with nutrients, red cabbage is the unsung hero of healthy eating! Whether you’re craving something crunchy, sweet, or tangy, our roundup of 20 Delicious Red Cabbage Salad Recipes has got you covered. Perfect for meal prep, picnics, or a quick weeknight side, these salads are as nutritious as they are colorful. Dive in and discover your new favorite way to enjoy this versatile veggie!

Classic Red Cabbage Salad with Apple and Walnuts

Savory and vibrant, this Classic Red Cabbage Salad with Apple and Walnuts is a delightful harmony of crisp textures and sweet, tangy flavors, perfect for elevating any meal or gathering with its colorful presentation and nutritious profile.

Ingredients

• 1 small head of red cabbage, thinly sliced for a delicate crunch
• 1 large crisp apple, julienned to add a sweet contrast
• 1/2 cup walnuts, lightly toasted for a nutty depth
• 2 tbsp rich extra virgin olive oil, to coat the ingredients smoothly
• 1 tbsp apple cider vinegar, for a tangy kick
• 1 tsp honey, to balance the acidity with a touch of sweetness
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and julienned apple, tossing gently to mix.
2. In a small skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool slightly.
3. Whisk together the extra virgin olive oil, apple cider vinegar, honey, black pepper, and sea salt in a small bowl until emulsified.
4. Drizzle the dressing over the cabbage and apple mixture, tossing to ensure even coating.
5. Add the toasted walnuts to the salad, gently folding them in to distribute evenly.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Delightfully crisp and refreshing, this salad offers a perfect balance of sweetness from the apple, a tangy punch from the vinegar, and a satisfying crunch from the walnuts. Serve it alongside grilled meats or as a standalone dish garnished with extra apple slices for an elegant touch.

Spicy Red Cabbage Slaw with Lime Dressing

Just as the summer heat begins to embrace us, a vibrant Spicy Red Cabbage Slaw with Lime Dressing emerges as the perfect balance of crunch and zest, offering a refreshing escape with every bite.

Ingredients

• 1 small head of red cabbage, thinly sliced for a crisp texture
• 2 large carrots, julienned to add a sweet crunch
• 1/2 cup fresh cilantro leaves, roughly chopped for a burst of freshness
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lime juice, for a tangy kick
• 1 tbsp honey, to sweeten the dressing
• 1 tsp finely ground sea salt
• 1/2 tsp crushed red pepper flakes, for a spicy undertone

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and julienned carrots, tossing gently to mix.
2. In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lime juice, honey, finely ground sea salt, and crushed red pepper flakes until the dressing is emulsified.
3. Pour the dressing over the cabbage and carrot mixture, using tongs to evenly coat every strand with the vibrant dressing.
4. Let the slaw sit for 10 minutes at room temperature, allowing the flavors to meld together beautifully.
5. Just before serving, sprinkle the roughly chopped cilantro leaves over the slaw for an added layer of freshness and color.

Perfectly crisp with a lively kick, this slaw dances on the palate with its harmonious blend of spicy, sweet, and tangy notes. Serve it alongside grilled meats or as a bold topping for fish tacos to elevate your meal into a memorable feast.

Red Cabbage and Beetroot Salad with Feta

Yield to the vibrant hues and robust flavors of this season with a salad that marries the earthy sweetness of beetroot with the crisp, peppery bite of red cabbage, all brought together with the creamy tang of feta cheese.

Ingredients

– 2 cups thinly sliced red cabbage (vibrant and crisp) – 1 medium beetroot, peeled and grated (earthy and sweet) – 1/2 cup crumbled feta cheese (creamy and tangy) – 2 tbsp extra virgin olive oil (rich and fruity) – 1 tbsp apple cider vinegar (bright and acidic) – 1 tsp honey (smooth and floral) – 1/4 tsp salt (fine and sea-derived) – 1/4 tsp black pepper (freshly ground and pungent)

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and grated beetroot, tossing gently to mix. 2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper until emulsified. 3. Drizzle the dressing over the cabbage and beetroot mixture, using your hands or tongs to ensure every piece is lightly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld. 4. Sprinkle the crumbled feta cheese over the top of the salad just before serving. Tip: For an extra burst of flavor, toast the feta lightly under a broiler for 1-2 minutes until just golden. 5. Serve the salad chilled or at room temperature. Tip: Garnish with a handful of toasted walnuts for added crunch and a nutty contrast. Delight in the contrasting textures and flavors of this salad, where the crunch of the cabbage meets the softness of the beetroot, and the feta adds a creamy counterpoint. Perfect as a standalone lunch or as a vibrant side to grilled meats, it’s a dish that promises to elevate any meal with its colorful presentation and harmonious flavors.

Asian-Inspired Red Cabbage Salad with Sesame Dressing

Perfectly balancing crunch and zest, this Asian-inspired red cabbage salad is a vibrant addition to any table, offering a refreshing contrast to richer dishes with its crisp texture and tangy sesame dressing.

Ingredients

• 4 cups thinly sliced red cabbage, for a crisp and colorful base
• 1/4 cup toasted sesame oil, rich and aromatic
• 2 tbsp rice vinegar, for a subtle tang
• 1 tbsp honey, to sweeten the dressing naturally
• 1 tsp soy sauce, adding depth and umami
• 1/2 tsp crushed red pepper flakes, for a gentle heat
• 1/4 cup chopped green onions, for a fresh, sharp finish
• 2 tbsp sesame seeds, lightly toasted for nutty crunch

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and chopped green onions, tossing gently to mix.
2. In a small bowl, whisk together the toasted sesame oil, rice vinegar, honey, soy sauce, and crushed red pepper flakes until the honey is fully dissolved and the dressing is emulsified.
3. Pour the dressing over the cabbage mixture, using tongs to toss until every piece is evenly coated. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the cabbage to slightly soften and absorb the dressing.
4. Sprinkle the lightly toasted sesame seeds over the top for added texture and nuttiness. Tip: Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
5. Serve immediately, or refrigerate for up to 2 hours to enhance the flavors. Tip: For a more substantial meal, top with grilled chicken or shrimp.

Bright and bold, this salad delivers a satisfying crunch with every bite, its flavors deepening as it marries. Consider serving it alongside grilled meats or as a standalone light lunch for a refreshing meal.

Red Cabbage Salad with Orange and Pomegranate

Gracefully blending the vibrant hues and textures of seasonal produce, this Red Cabbage Salad with Orange and Pomegranate is a celebration of freshness and color. Perfect for those seeking a dish that’s as visually stunning as it is delicious, it promises a delightful crunch and a burst of citrusy sweetness in every bite.

Ingredients

• 1 small head of red cabbage, thinly sliced for a crisp texture
• 2 large navel oranges, peeled and segmented, reserving the juice
• 1/2 cup pomegranate seeds, for a juicy pop of flavor
• 1/4 cup rich extra virgin olive oil
• 2 tbsp honey, for a touch of natural sweetness
• 1 tbsp apple cider vinegar, to add a bright acidity
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage, orange segments, and pomegranate seeds.
2. In a small bowl, whisk together the reserved orange juice, extra virgin olive oil, honey, apple cider vinegar, black pepper, and sea salt until emulsified.
3. Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Adjust the seasoning with additional salt or pepper if needed, tasting as you go. Tip: For an extra crunch, add the pomegranate seeds just before serving.
5. Transfer the salad to a serving dish and garnish with a few extra pomegranate seeds on top for a beautiful presentation. Tip: Serve chilled for the most refreshing experience.

Juxtaposing the crispness of the cabbage with the juicy bursts of orange and pomegranate, this salad offers a symphony of textures and flavors. Ideal as a vibrant side or a light main, it’s a dish that effortlessly elevates any meal with its colorful appeal and refreshing taste.

Warm Red Cabbage Salad with Bacon and Blue Cheese

Warm red cabbage salad with bacon and blue cheese is a dish that marries the hearty, comforting flavors of smoky bacon and tangy blue cheese with the crisp, slightly sweet notes of red cabbage, creating a symphony of flavors that’s both sophisticated and satisfying.

Ingredients

• 6 slices of thick-cut, smoky bacon
• 1 medium head of vibrant red cabbage, thinly sliced
• 2 tablespoons of rich extra virgin olive oil
• 1/4 cup of crumbled, creamy blue cheese
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Preheat a large skillet over medium heat. Add the thick-cut, smoky bacon slices, cooking until crispy and golden, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain, then crumble into large pieces.
2. In the same skillet, add the rich extra virgin olive oil and the thinly sliced vibrant red cabbage. Sauté over medium heat until the cabbage begins to soften, about 5 minutes, stirring occasionally to ensure even cooking.
3. Add the apple cider vinegar, finely ground black pepper, and sea salt to the skillet, stirring to combine. Cook for an additional 2 minutes, allowing the flavors to meld.
4. Remove the skillet from heat. Gently fold in the crumbled, creamy blue cheese and the crispy bacon pieces, allowing the residual heat to slightly melt the cheese.
5. Serve immediately while warm, ensuring each plate gets an even distribution of bacon and blue cheese.

Savory and slightly sweet, this warm red cabbage salad offers a delightful contrast of textures, from the crispness of the cabbage to the creamy melt of blue cheese. For an extra touch of elegance, garnish with a drizzle of balsamic reduction or serve alongside a crusty artisan bread to soak up the flavorful dressing.

Red Cabbage and Carrot Salad with Honey Mustard Dressing

Perfectly balancing crisp freshness with a sweet and tangy dressing, this vibrant salad brings together the earthy depth of red cabbage and the subtle sweetness of carrots in a harmonious blend. A drizzle of homemade honey mustard dressing elevates it to a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• 4 cups thinly sliced red cabbage, vibrant and crunchy
• 2 cups grated carrots, sweet and tender
• 1/4 cup rich extra virgin olive oil
• 2 tbsp smooth Dijon mustard
• 2 tbsp golden honey
• 1 tbsp apple cider vinegar, with a bright acidity
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, for a clean finish

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and grated carrots, ensuring they are evenly distributed for a balanced bite.
2. In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, and apple cider vinegar until the mixture is smooth and emulsified.
3. Season the dressing with finely ground black pepper and sea salt, adjusting to achieve the perfect harmony of flavors.
4. Pour the dressing over the cabbage and carrot mixture, using tongs to gently toss until every strand is lightly coated with the dressing.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

This salad offers a delightful crunch with each forkful, the sweetness of the honey mustard dressing complementing the natural flavors of the vegetables. Try serving it alongside grilled chicken or as a colorful addition to your picnic basket for a touch of elegance.

Red Cabbage Salad with Quinoa and Avocado

Just as the seasons transition, so too does our palate crave dishes that bridge the gap between hearty and refreshing. This Red Cabbage Salad with Quinoa and Avocado is a vibrant medley of textures and flavors, perfectly suited for those seeking a nutritious yet indulgent meal.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1/2 teaspoon sea salt
• 2 cups finely shredded red cabbage, crisp and vibrant
• 1 ripe avocado, creamy and diced
• 1/4 cup chopped fresh cilantro, aromatic and fresh
• 2 tablespoons extra virgin olive oil, rich and fruity
• 1 tablespoon fresh lime juice, zesty and bright
• 1/2 teaspoon ground cumin, warm and earthy
• 1/4 teaspoon freshly ground black pepper, sharp and pungent

Instructions

1. In a medium saucepan, combine the quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Tip: Let the quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, in a large bowl, toss the shredded red cabbage with the extra virgin olive oil, lime juice, ground cumin, and black pepper until well coated.
4. Add the cooked quinoa to the cabbage mixture and gently fold to combine. Tip: For enhanced flavor, allow the salad to sit for 10 minutes before serving.
5. Gently fold in the diced avocado and chopped cilantro. Tip: Add the avocado last to prevent it from becoming mushy.

Rich in textures, this salad offers a delightful crunch from the cabbage, creaminess from the avocado, and a fluffy bite from the quinoa. Serve it as a standalone lunch or as a colorful side to grilled fish or chicken for a meal that’s as visually appealing as it is delicious.

Red Cabbage and Kale Salad with Lemon Tahini Dressing

Just as the summer sun begins to cast its golden glow, this vibrant Red Cabbage and Kale Salad with Lemon Tahini Dressing emerges as a refreshing ode to the season’s bounty. Its crisp textures and zesty flavors are a testament to the joy of fresh, wholesome ingredients.

Ingredients

• 1 small head of red cabbage, thinly sliced for a delicate crunch
• 2 cups of curly kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup of creamy tahini, stirred well to ensure smoothness
• 2 tbsp of fresh lemon juice, squeezed from ripe, juicy lemons
• 1 tbsp of pure maple syrup, for a hint of natural sweetness
• 1 clove of garlic, minced to release its aromatic punch
• 3 tbsp of extra virgin olive oil, rich and fruity
• 1/2 tsp of sea salt, finely ground to enhance flavors
• 1/4 tsp of freshly ground black pepper, for a subtle warmth

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and torn kale leaves, gently tossing to mix.
2. In a separate small bowl, whisk together the tahini, fresh lemon juice, maple syrup, minced garlic, and sea salt until the mixture is smooth and emulsified.
3. Slowly drizzle in the extra virgin olive oil while continuously whisking, ensuring the dressing achieves a creamy consistency.
4. Pour the dressing over the cabbage and kale, using your hands or tongs to massage the dressing into the leaves, which helps to soften the kale and infuse the salad with flavor.
5. Sprinkle the freshly ground black pepper over the salad, giving it one final toss to evenly distribute the seasoning.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Here, the salad stands as a celebration of contrasts: the cabbage offers a satisfying crunch against the tender kale, while the lemon tahini dressing brings a bright, creamy balance. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as a standalone dish that’s as nutritious as it is delightful.

Red Cabbage Salad with Roasted Chickpeas and Tahini

Offering a vibrant crunch and a symphony of flavors, this Red Cabbage Salad with Roasted Chickpeas and Tahini is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for those seeking a nutritious yet indulgent dish, it’s a colorful addition to any table.

Ingredients

• 1 small head of red cabbage, thinly sliced for a crisp texture
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp smoked paprika, adding a subtle smokiness
• 1/4 cup tahini, smooth and creamy
• 2 tbsp fresh lemon juice, for a bright acidity
• 1 tbsp pure maple syrup, to balance the flavors
• 1 clove garlic, minced, for a pungent kick
• Salt, to enhance the natural flavors
• Freshly ground black pepper, for a slight heat

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the chickpeas with 1 tbsp olive oil, cumin, smoked paprika, and a pinch of salt until evenly coated.
3. Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy and golden brown, shaking the pan halfway through for even cooking.
4. While the chickpeas roast, whisk together tahini, lemon juice, maple syrup, minced garlic, remaining olive oil, and a pinch of salt and pepper in a small bowl until smooth. Adjust the consistency with a little water if needed.
5. In a large serving bowl, combine the thinly sliced red cabbage with the roasted chickpeas.
6. Drizzle the tahini dressing over the salad and toss gently to coat everything evenly.
7. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The salad boasts a delightful contrast between the crispness of the red cabbage and the crunch of the roasted chickpeas, all brought together by the creamy, nutty tahini dressing. Serve it as a standalone meal or as a vibrant side dish to complement grilled meats or fish.

Red Cabbage and Mango Salad with Coconut Dressing

Lusciously vibrant and bursting with tropical flavors, this salad combines the crisp texture of red cabbage with the sweet juiciness of ripe mango, all brought together by a creamy coconut dressing that whispers of exotic escapes.

Ingredients

• 4 cups thinly sliced red cabbage, vibrant and crunchy
• 2 ripe mangoes, peeled and diced into 1/2-inch pieces
• 1/4 cup unsweetened shredded coconut, lightly toasted
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup creamy coconut milk, rich and full-bodied
• 2 tbsp fresh lime juice, bright and zesty
• 1 tbsp honey, smooth and golden
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a subtle kick

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and diced mangoes, gently tossing to mix.
2. In a small bowl, whisk together the coconut milk, lime juice, honey, sea salt, and cayenne pepper until the dressing is smooth and emulsified.
3. Pour the coconut dressing over the cabbage and mango mixture, using a spatula to fold the dressing in evenly, ensuring every piece is lightly coated.
4. Sprinkle the toasted shredded coconut and chopped cilantro over the salad, giving it one final gentle toss to distribute the toppings.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Kaleidoscopic in presentation, this salad offers a delightful contrast between the crispness of the cabbage and the softness of the mango, with the coconut dressing adding a luxurious creaminess. Serve it as a refreshing side at your next summer barbecue or as a bright starter to awaken the palate.

Red Cabbage Salad with Grilled Chicken and Balsamic Glaze

Unveiling a dish that marries the robustness of grilled chicken with the crisp, vibrant notes of red cabbage, all brought together by a luscious balsamic glaze, this salad is a testament to the beauty of simple, quality ingredients.

Ingredients

• 1 lb boneless, skinless chicken breasts, preferably organic and free-range
• 2 cups thinly sliced red cabbage, crisp and vividly colored
• 1/4 cup extra virgin olive oil, rich and fruity
• 2 tbsp balsamic vinegar, aged and complex
• 1 tbsp honey, pure and golden
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup crumbled feta cheese, creamy and tangy
• 2 tbsp toasted pine nuts, lightly golden and fragrant

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Season the chicken breasts evenly with sea salt and black pepper, then drizzle with 1 tablespoon of olive oil to coat.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully charred. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. While the chicken cooks, whisk together the remaining olive oil, balsamic vinegar, and honey in a small bowl until emulsified. Tip: Adjust the honey to balance the acidity to your liking.
5. In a large bowl, toss the sliced red cabbage with half of the balsamic dressing, ensuring each piece is lightly coated.
6. Slice the rested chicken against the grain into thin strips. Tip: Cutting against the grain ensures each piece is tender and easy to eat.
7. Arrange the dressed cabbage on a platter, top with sliced chicken, drizzle with the remaining dressing, and garnish with crumbled feta and toasted pine nuts.

Marvel at the contrast of textures—the crunch of cabbage, the succulence of chicken, and the creamy feta—all harmonized by the sweet and tangy balsamic glaze. Serve atop a rustic wooden board for an inviting, family-style presentation.

Red Cabbage and Pear Salad with Gorgonzola

Lusciously crisp and vibrant, this Red Cabbage and Pear Salad with Gorgonzola is a symphony of textures and flavors, perfect for elevating any meal or standing proudly on its own as a light yet satisfying dish.

Ingredients

• 4 cups thinly sliced red cabbage, for a crunchy base
• 2 ripe pears, cored and thinly sliced, offering a sweet contrast
• 1/2 cup crumbled Gorgonzola cheese, for a bold, tangy kick
• 1/4 cup toasted walnuts, adding a nutty depth
• 2 tbsp rich extra virgin olive oil, to drizzle
• 1 tbsp honey, for a touch of sweetness
• 1 tbsp fresh lemon juice, to brighten the flavors
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the natural flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and pear slices, gently tossing to mix.
2. In a small bowl, whisk together the extra virgin olive oil, honey, fresh lemon juice, finely ground black pepper, and sea salt until emulsified.
3. Drizzle the dressing over the cabbage and pear mixture, tossing gently to ensure even coating.
4. Sprinkle the crumbled Gorgonzola cheese and toasted walnuts over the salad, distributing evenly for balanced flavors in every bite.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Not only does this salad boast a delightful crunch from the red cabbage and walnuts, but the creamy Gorgonzola and sweet pears create a harmonious balance. Serve it alongside a crisp white wine for an elegant dining experience or as a refreshing side to roasted meats.

Red Cabbage Salad with Smoked Salmon and Dill

Brighten your table with a dish that marries the earthy crunch of red cabbage with the silky richness of smoked salmon, all brought together with the fresh, aromatic touch of dill. This salad is a symphony of textures and flavors, perfect for those who appreciate a meal that’s as visually stunning as it is delicious.

Ingredients

• 1 small head of red cabbage, thinly sliced for a crisp bite
• 8 oz of premium smoked salmon, thinly sliced into ribbons
• 1/4 cup of fresh dill, finely chopped for a burst of flavor
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of fresh lemon juice, for a bright acidity
• 1 tsp of honey, to balance the flavors with a touch of sweetness
• 1/2 tsp of finely ground black pepper, for a subtle heat
• 1/4 tsp of sea salt, to enhance the natural flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and smoked salmon ribbons.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, finely ground black pepper, and sea salt until well blended.
3. Drizzle the dressing over the cabbage and salmon, then gently toss to ensure every piece is lightly coated.
4. Sprinkle the finely chopped fresh dill over the salad, reserving a pinch for garnish.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

A harmonious blend of crisp, creamy, and fresh, this salad offers a delightful contrast in every forkful. Serve it on a chilled plate for an extra refreshing touch, or alongside a slice of crusty bread to soak up the vibrant dressing.

Red Cabbage and Apple Salad with Cinnamon Vinaigrette

Kaleidoscopic in color and bursting with autumnal flavors, this salad marries the crisp sweetness of apples with the earthy depth of red cabbage, all brought together by a warmly spiced cinnamon vinaigrette. Perfect for those seeking a dish that’s as visually stunning as it is delicious, it’s a testament to the beauty of simple ingredients transformed through thoughtful preparation.

Ingredients

• 1 small head of red cabbage, thinly sliced for delicate ribbons
• 2 crisp, sweet apples (such as Honeycrisp), julienned
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar, with a bright, tangy profile
• 1 tbsp pure maple syrup, for a natural sweetness
• 1/2 tsp ground cinnamon, adding a warm, aromatic note
• 1/4 tsp fine sea salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and julienned apples, gently tossing to mix.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, ground cinnamon, sea salt, and black pepper until the vinaigrette is emulsified.
3. Pour the cinnamon vinaigrette over the cabbage and apple mixture, using tongs to evenly coat every strand with the dressing.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld and the cabbage to slightly soften, enhancing the texture.
5. Tip: For an extra crunch, add toasted walnuts or pecans right before serving.
6. Tip: The salad can be prepared up to 2 hours in advance; keep refrigerated and toss again before serving.
7. Tip: For a more vibrant color, add a splash of lemon juice to the apples before mixing with the cabbage.

A symphony of textures and tastes, this salad offers a crisp bite from the cabbage, a juicy sweetness from the apples, and a velvety finish from the vinaigrette. Serve it atop a rustic wooden board for a family-style presentation or in individual bowls garnished with a cinnamon stick for an elegant touch.

Red Cabbage Salad with Roasted Sweet Potatoes and Goat Cheese

On a crisp afternoon, when the palette craves something both vibrant and comforting, this Red Cabbage Salad with Roasted Sweet Potatoes and Goat Cheese emerges as a symphony of textures and flavors. Elegantly balancing the earthy sweetness of roasted vegetables with the tangy creaminess of goat cheese, it’s a dish that promises to delight the senses and elevate any meal.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 2 tablespoons rich extra virgin olive oil, divided
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups thinly sliced red cabbage
• 2 ounces creamy goat cheese, crumbled
• 1/4 cup toasted walnuts, roughly chopped
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the diced sweet potato with 1 tablespoon of olive oil, sea salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and caramelized at the edges.
4. While the sweet potatoes roast, whisk together the remaining olive oil, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
5. In a large serving bowl, combine the sliced red cabbage and roasted sweet potatoes. Drizzle with the dressing and toss gently to coat.
6. Sprinkle the salad with crumbled goat cheese and toasted walnuts just before serving to maintain their texture and flavor.

Serve this salad immediately to enjoy the contrast between the warm, caramelized sweet potatoes and the crisp, fresh cabbage. The creamy goat cheese and crunchy walnuts add layers of texture, while the maple dressing brings a sweet and tangy balance that ties all the components together beautifully.

Red Cabbage and Radish Salad with Buttermilk Dressing

Now, let us introduce a dish that marries the crisp, peppery bite of radishes with the deep, earthy tones of red cabbage, all brought together by a creamy, tangy buttermilk dressing. This salad is a symphony of textures and flavors, perfect for elevating any meal from ordinary to extraordinary.

Ingredients

• 1 small head of red cabbage, thinly sliced for a delicate crunch
• 1 bunch of radishes, thinly sliced to showcase their vibrant color and peppery flavor
• 1/2 cup of buttermilk, for a creamy and tangy dressing base
• 2 tablespoons of rich extra virgin olive oil, to add a smooth richness
• 1 tablespoon of fresh lemon juice, for a bright acidity
• 1 teaspoon of honey, to balance the flavors with a touch of sweetness
• 1/2 teaspoon of finely ground black pepper, for a subtle heat
• 1/4 teaspoon of sea salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and radishes, ensuring they are evenly distributed for a balanced bite.
2. In a separate small bowl, whisk together the buttermilk, extra virgin olive oil, fresh lemon juice, honey, finely ground black pepper, and sea salt until the dressing is smooth and homogenous.
3. Pour the dressing over the cabbage and radishes, using a spatula to gently toss the salad until every piece is lightly coated with the dressing.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
5. Tip: For an extra crunch, add the radishes just before serving. Tip: Adjust the honey according to the sweetness of your buttermilk. Tip: Use a mandoline for uniformly thin slices of cabbage and radishes.

Vibrant and refreshing, this salad offers a delightful contrast between the crisp vegetables and the creamy dressing. Serve it alongside grilled meats or as a standalone dish garnished with fresh herbs for a pop of color and flavor.

Red Cabbage Salad with Lentils and Herbs

Brilliantly balancing earthy lentils with the crisp, vibrant crunch of red cabbage, this salad is a symphony of textures and flavors, elevated by a medley of fresh herbs. Perfect for a light lunch or as a sophisticated side, it’s a dish that promises to delight the senses with every forkful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 cups finely shredded red cabbage, vibrant and crisp
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, bright and tangy
• 1/4 cup finely chopped fresh parsley, fragrant and leafy
• 2 tbsp chopped fresh dill, delicate and aromatic
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper, bold and spicy

Instructions

1. In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil over high heat, then reduce to a simmer, covering partially. Cook for 20-25 minutes, until lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
2. While the lentils cook, in a large bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a vibrant dressing.
3. Drain the lentils well and let them cool slightly. Add the warm lentils to the dressing, tossing gently to coat. This allows the lentils to absorb the flavors more deeply.
4. Add the shredded red cabbage, parsley, and dill to the bowl with the lentils. Toss everything together until evenly combined. Tip: For the best texture, add the cabbage just before serving to maintain its crunch.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: Taste and adjust seasoning if necessary, but remember the flavors will continue to develop.

Kaleidoscopic in color and bursting with freshness, this salad offers a delightful contrast between the tender lentils and the crisp cabbage, with the herbs lending a fragrant lift. Serve it atop a slice of toasted artisan bread for a hearty open-faced sandwich, or alongside grilled fish for a light, nutritious meal.

Red Cabbage and Cucumber Salad with Yogurt Dressing

Delightfully crisp and refreshing, this Red Cabbage and Cucumber Salad with Yogurt Dressing is a vibrant addition to any meal, offering a perfect balance of textures and flavors that dance on the palate.

Ingredients

• 1/2 head of red cabbage, thinly sliced for a delicate crunch
• 1 large cucumber, peeled and thinly sliced into half-moons
• 1/2 cup plain Greek yogurt, creamy and tangy
• 2 tbsp fresh lemon juice, bright and zesty
• 1 tbsp honey, smooth and sweet
• 1/4 cup fresh dill, finely chopped for a hint of herbal freshness
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large mixing bowl, combine the thinly sliced red cabbage and cucumber, ensuring they are evenly distributed.
2. In a separate small bowl, whisk together the Greek yogurt, lemon juice, and honey until the mixture is smooth and well incorporated.
3. Gently fold the yogurt dressing into the cabbage and cucumber mixture, coating every piece evenly without crushing the vegetables.
4. Sprinkle the finely chopped dill, sea salt, and black pepper over the salad, then toss lightly to distribute the seasonings throughout.
5. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Soothingly crisp with a creamy dressing, this salad offers a refreshing contrast that’s ideal for warm summer days. Serve it alongside grilled meats or as a standalone dish garnished with extra dill for an elegant touch.

Red Cabbage Salad with Grilled Halloumi and Mint

This vibrant Red Cabbage Salad with Grilled Halloumi and Mint is a symphony of textures and flavors, perfect for those seeking a dish that’s as visually stunning as it is delicious. The crispness of the cabbage, the creamy saltiness of the halloumi, and the fresh burst of mint come together in a dish that’s both refreshing and satisfying.

Ingredients

• 1 small head of red cabbage, thinly sliced for a crisp texture
• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 1/4 cup fresh mint leaves, roughly chopped for a fragrant touch
• 3 tbsp rich extra virgin olive oil, divided
• 2 tbsp apple cider vinegar, for a tangy kick
• 1 tsp honey, to balance the acidity
• 1/2 tsp finely ground black pepper, for a subtle heat
• 1/4 tsp sea salt, to enhance the flavors

Instructions

1. Preheat a grill pan over medium-high heat until it reaches 375°F, ensuring a perfect sear on the halloumi.
2. Brush the halloumi slices lightly with 1 tbsp of olive oil to prevent sticking and achieve golden grill marks.
3. Grill the halloumi for 2-3 minutes on each side, or until distinct char marks appear and the cheese is slightly softened.
4. In a large bowl, whisk together the remaining 2 tbsp of olive oil, apple cider vinegar, honey, black pepper, and sea salt to create a harmonious dressing.
5. Add the thinly sliced red cabbage to the bowl, tossing gently to ensure every piece is coated with the dressing.
6. Let the salad sit for 5 minutes to allow the cabbage to slightly soften and absorb the dressing’s flavors.
7. Arrange the grilled halloumi on top of the dressed cabbage, scattering the chopped mint leaves over for a fresh finish.

Offering a delightful contrast between the crunchy cabbage and the soft, warm halloumi, this salad is a testament to the beauty of simple ingredients coming together. Serve it as a standalone lunch or as a striking side dish at your next dinner party to impress your guests with its bold colors and flavors.

Conclusion

Just like that, you’ve got 20 vibrant red cabbage salad recipes to jazz up your meals! Each one is a testament to how delicious healthy eating can be. We’d love to hear which recipes you try and adore. Don’t forget to leave a comment with your favorites and share this roundup on Pinterest to spread the veggie love. Happy cooking!

Bella Bacinos