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Close up of shredded green cabbage salad on an oval serving platter.
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Crunchy Cabbage Salad

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!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: German Inspired
Diet: Vegan
Servings: 6 Servings
Calories: 91kcal
Author: Rae Aflatooni

Equipment

Ingredients

  • 1 green cabbage thinly shredded using a mandolin
  • 1 large sweet onion thinly shredded using a mandolin
  • 1 fennel bulb + greens thinly shredded using a mandolin
  • 1 bunch of cilantro finely chopped
  • 1/3 cup rice vinegar
  • 1 tablespoon olive oil
  • 1 1/4 pink salt
US Customary - Metric

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

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 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

Calories: 91kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 133mg | Potassium: 486mg | Fiber: 5g | Sugar: 9g | Vitamin A: 224IU | Vitamin C: 63mg | Calcium: 92mg | Iron: 1mg
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