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4.41 from 5 votes

Simple Cabbage Salad

Crunchy shredded cabbage, bell pepper, and onion tossed in a sweet and tangy vinegar dressing with no mayo. Make it a day ahead and let the fridge do the work for an easy cookout or potluck side.
Prep Time15 minutes
Cook Time5 minutes
Refrigerate1 day
Total Time1 day 20 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

Salad

  • 8 cups shredded green cabbage one medium head
  • 1 cup diced white onion about 1 small
  • 1 small green pepper seeded and diced
  • 2 tablespoons fresh chopped flat-leaf parsley plus some for garnish

Dressing

  • 1 cup white vinegar
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 1 teaspoon yellow mustard
  • 1 teaspoon celery salt can substitute regular salt
  • ¼ teaspoon pepper

Instructions

  • Combine the shredded cabbage, onion, green pepper, and parsley in a large bowl. Sprinkle with the ½ cup sugar and stir to coat. Let stand while you make the dressing.
    cabbage, onions and celery in a bowl
  • Whisk the vinegar, oil, mustard, celery salt, and pepper together in a saucepan. Bring to a boil over medium heat and boil for 3 minutes.
    cabbage salad dressing in a saucepan
  • Pour the hot dressing over the cabbage mixture and toss until evenly coated.
    cabbage salad with dressing
  • Cover the bowl and refrigerate at least 24 hours before serving.
  • Stir well and garnish with fresh parsley before serving.

Notes

  • The 24-hour chill is required, not optional. The cabbage needs that time to soften and absorb the dressing. Up to 48 hours is even better.
  • Pour the dressing on hot. This takes the raw edge off the cabbage and helps the flavors soak in.
  • Slice the cabbage thin. Thick pieces stay tough even after resting.
  • The sugar goes on the cabbage, not in the dressing. It sweetens the salad and helps soften the cabbage as it rests.
  • Cabbage swaps: Red, savoy, or napa cabbage all work, as does a bagged coleslaw mix (use about 8 cups).
  • Vinegar swaps: Apple cider, champagne, or red wine vinegar can replace the white vinegar.
  • Add-ins: Shredded carrots, extra bell pepper colors, or sliced green onions all work well. Top with toasted sesame seeds or sliced almonds for crunch.
  • Reducing the sugar: ⅓ cup is the lowest that still balances the vinegar. Taste after resting, not right after mixing.
  • Storage: Airtight container in the fridge for 3 to 4 days. Freezing is not recommended.

Nutrition

Calories: 207kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 180mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 1mg

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