Cabbage Salad

This tasty Cabbage Salad combines green cabbage, red cabbage, red bell pepper, red onions, almonds, and dried cranberries, drizzled with a sweet and tangy honey mustard ginger vinaigrette. This unique coleslaw recipe has just the right amount of crunchiness with a delicious sweet and tangy salad dressing.  

Cabbage Salad with Honey Mustard Vinaigrette

Looking for a refreshing and healthy salad recipe? Look no further! Here’s a step-by-step guide on how to make a delicious cabbage salad with homemade dressing for a perfect side dish or light meal. For more protein, add grilled chicken, grilled shrimp, or air fryer salmon. Serve as a main course or serve as a side salad with New York strip steak. This beautiful salad full of healthy vegetables is perfect for parties, potlucks, barbecues, and picnics.

Cabbage Salad Ingredients

For the honey mustard vinaigrette, you need apple cider vinegar, Dijon mustard, honey, grated ginger or ginger paste, olive oil, kosher salt, and freshly ground black pepper.

For the cabbage salad, you need green cabbage, red cabbage, red bell pepper, red onion, sliced almonds, dried cranberries, and green onions.

How to make Cabbage Salad

Whisk together the cider vinegar, Dijon mustard, honey, and ginger in a medium bowl. Slowly drizzle in the olive oil while whisking constantly. Season with kosher salt and freshly ground black pepper to taste.

Add the shredded cabbage, red bell pepper, red onion, sliced almonds, and dried cranberries to a large bowl. Whisk the vinaigrette again, drizzle over the cabbage mixture, and toss to coat. Sprinkle with green onions. Serve promptly or refrigerate up to 1 hour before serving.

Recipe Tips

• l use ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
• If desired, add all the vinaigrette ingredients to a mason jar with a tight fighting lid and shake well to combine.
• You can use other vinegar like white wine vinegar, champagne vinegar, or rice vinegar.
• Prepare this salad up to 24 hours in advance, but do not add the almonds. Store it in an airtight container in the fridge. Toss in the sliced almonds right before serving.
• I prefer to slice the cabbage, bell pepper, and red onion with a sharp chef’s knife and a cutting board than with a food processor or a mandoline. It is easy to do and a lot less messy.
• Use any color of bell pepper that you like. I like to use a sweet red one for this recipe, but any color will work. They all taste delicious, and they make a festive-looking dish.
• Store leftovers in an airtight container in the fridge for up to 3 days. Toss the leftovers again before serving.

Flavor Variations

• Protein – chicken nuggets, grilled chicken, grilled shrimp, walnuts, pecans, pine nuts, or sunflower seeds.
• Cheese – I know cheese is protein, but it needs its own subcategory. Try crumbled feta or blue cheese, mozzarella pearls, or Parmesan cheese.
• Fruits and Veggies – blueberries, apples, carrots, edamame, or radishes

More cabbage recipes

Cabbage and Sausage

Cabbag Stir Fry

Creamy Slaw

Mexican Coleslaw

Cabbage Soup

Cabbage Stir Fry

Cabbage Salad

With just the right amount of crunch, this quick and simple Cabbage Salad combines red bell pepper, thinly sliced red onions, sliced almonds, and dried cranberries, all in a sweet and tangy honey mustard ginger vinaigrette. Add some grilled chicken or shrimp and make it a full meal entree.

5 from 12 votes

Print Pin Rate

Course: side dish/salad

Cuisine: American

Prep Time: 20 minutes minutes

Servings: 8 servings

Calories: 224kcal

Author: Beth Pierce

Ingredients

Honey Mustard Vinaigrette

• ¼ cup apple cider vinegar
• 2 teaspoon Dijon mustard
• 2 tablespoons honey
• 1 tablespoon grated ginger or ginger paste
• 1/2 cup olive oil
• Kosher salt and fresh ground black pepper to taste

Cabbage Salad

• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 1 medium red bell pepper thinly sliced
• ¼ cup thinly sliced red onion
• ½ cup sliced almonds
• ½ cup dried cranberries optional
• 1 green onion thinly sliced garnish

Instructions

• In a medium bowl, whisk together the cider vinegar, Dijon mustard, honey, and ginger. Slowly drizzle in the olive oil while whisking constantly. Season with kosher salt and freshly ground black pepper to taste.
• Add the red and green cabbage, red bell pepper, red onion, sliced almonds, and dried cranberries to a large bowl. Whisk the vinaigrette again and drizzle over the salad and toss to coat.
• Sprinkle with green onions. Serve promptly or refrigerate up to 1 hour before serving.

Notes

• l use ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
• If desired, all the vinaigrette ingredients to a mason jar with a tight fighting lid and shake well to combine.
• Prepare this salad up to 24 hours in advance but do not add the almonds. Store it in an airtight container in the fridge. Toss in the sliced almonds right before serving.
• I find slicing the cabbage, bell pepper, and red onion easier to do by hand with a sharp chef’s knife and a cutting board.
• Use any color of bell pepper that you like. I personally like to use a sweet red one for this recipe, but any color will work. They all taste delicious, and they make a really festive-looking dish.
• Store leftovers in an airtight container in the fridge for up to 3 days. Toss the leftovers before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 19g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.001g | Sodium: 35mg | Potassium: 267mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1013IU | Vitamin C: 58mg | Calcium: 55mg | Iron: 1mg

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