Easy Crunchy Cabbage Salad with Tangy Vinegar Dressing
Make this quick, crunchy cabbage salad featuring a light, tangy vinegar dressing. It is a refreshing side dish perfect for BBQs, picnics, or as a simple vegetable accompaniment to any meal.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 6 cups shredded green and purple cabbage mix
- 1 large carrot, shredded or julienned
- 1/2 English cucumber, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare the vegetables: Place the shredded cabbage, shredded carrot, and sliced cucumber into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until well combined.
- Dress the salad: Pour the vinegar dressing over the cabbage mixture.
- Toss well: Gently toss all ingredients until the vegetables are evenly coated with the dressing.
- Add herbs: Stir in the fresh parsley, if using.
- Chill: For best flavor, cover the bowl and refrigerate the cabbage salad for at least 15 minutes before serving to allow the flavors to meld and the vegetables to slightly soften while retaining crunch.
- Serve: Serve cold as a side dish for your next BBQ or family meal.
Notes
- For extra flavor, add 1/4 cup of thinly sliced red onion to the salad mix.
- This salad holds its crunch well, making it suitable for meal prep for up to three days when stored in an airtight container.
- If you prefer a sweeter dressing, increase the sugar to 1.5 tablespoons.
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 6
- Sodium: 180
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 1
- Cholesterol: 0