Dig into this crisp cabbage salad that’s perfect for a refreshing burst of flavor with any meal. In just minutes, you can get it on the table for your family dinner or a fantastically fresh side for your backyard gathering, and with no mayo, you can feel good about serving it too!
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Table of Contents
Why You’ll Love This Recipe
This green cabbage salad is the crunchy side you need to add to any meal. It’s refreshing and quick, which is why it’s often my go-to for all those spontaneous spring and summer picnics and parties.
Nutrition For Mental Health
As a nutritionist, I love cabbage. One cup of green cabbage contains 4g of carbohydrates, 2 grams of fiber, and 1 gram of protein. It is rich in vitamins K and C. Green cabbage also contains smaller amounts of folate, manganese, vitamin B6, calcium, potassium, iron, and magnesium. A study including US adults found that vitamin K intake is associated with lower odds of depressive symptoms.
Ingredients + Substitutions
Since there are so few ingredients needed for my shredded cabbage salad, I recommend sticking to the listed ingredients if possible. Here are a few options if you need them, though.
- Green cabbage: No green cabbage? You can use red cabbage, or even a mixture of cabbages. Napa cabbage can also be a tasty base for this green cabbage salad.
- Rice vinegar: If you don’t have rice vinegar, you can use white vinegar with a little maple syrup to balance it out.
- Fennel: When you can’t find fennel at the store or don’t have time to run out, you can simply omit it. Also, if you aren’t a fan of fennel, that’s ok too.
- Herbs: Some people can’t stand cilantro, and if you’re firmly in that camp, try a big bunch of green onions instead.
A full list of ingredients with exact amounts can be found in the recipe card below.
How To Make Green Cabbage Salad
My crisp cabbage salad comes together super quick. For the best flavors, you’ll want to make it at least 15 minutes before serving, but other than that, putting it together is a breeze!
- Use a mandolin to thinly shred cabbage, onion, and fennel over a large bowl.
- Finely chop fennel greens (discard thick green stalks) and cilantro, and add to bowl.
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- Pour over vinegar, olive oil, and salt, and combine thoroughly.
- Let sit for about 15 minutes before serving so flavors really soak in. (Optional toppings: more cilantro, green onions, edamame, toasted sesame seeds, or roasted cashews.)
Servings Ideas
This crisp cabbage salad can be served on its own for a light lunch or as a side to my vegan bean chili, lentil veggie soup, or black bean soup. You can add more crunch and nutrition by using it on top of my lentil sloppy joes, vegan chickpea burger, or veggie black bean burger.
Storage Tips
The best way to store this shredded cabbage salad is by putting it in an airtight glass container in the fridge for 1-2 days. It keeps longer when it’s undressed, so keep that in mind if you make a big batch. Since it’s so easy to make, you can always make more when you need a crunchy, fresh side!
FAQ
Absolutely! Raw cabbage in a salad is a great option, especially if you’re getting bored with lettuce or want something that’s crunchier.
Cabbage is loaded with soluble fiber, and that supports a healthy diet all around. You should definitely eat more of it to bolster your nutrition!
Make sure that when you wash it, you dry it off well. A salad spinner really helps with that. As for storing it, when it’s free of dressing, it’s going to stay crunchier. Aim to eat it within 24 to 48 hours if you’ve already topped it with dressing.
More Vegan Salad Recipes
If you tried this Crispy Green Cabbage Salad Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Crunchy Cabbage Salad
Equipment
Ingredients
Instructions
- Use a mandolin to thinly shred cabbage, onion, and fennel over a large bowl.
- Finely chop fennel greens (discard thick green stalks) and cilantro.
- Pour over vinegar, olive oil, and salt, and combine thoroughly.
- Let sit for about 15 minutes before serving so flavors really soak in. (Optional toppings: more cilantro, green onions, edamame, toasted sesame seeds, or roasted cashews.)
Video
Notes
The best way to store this shredded cabbage salad is by putting it in an airtight glass container in the fridge for 1-2 days. It will keep longer when it’s undressed, but since it’s so easy to make, you can always make more when you need a crunchy, fresh side!
Nutrition
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Reference
Zhang, Y., Tan, W., Xi, X., Yang, H., Zhang, K., Li, S., Chen, X., & Zuo, H. (2023). Association between vitamin K intake and depressive symptoms in US adults: Data from the National Health and Nutrition Examination Survey (NHANES) 2013-2018. Frontiers in nutrition, 10, 1102109. https://doi.org/10.3389/fnut.2023.1102109
