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    Home » Recipes » Salads

    Red Cabbage Salad-Budget Friendly and Easy

    Published: May 15, 2020 · Modified: Jul 8, 2022 by Gitta Grether-Sweeney · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    This red cabbage salad is tangy and crisp which makes it the perfect side dish for just about any kind of meat such as chicken, beef, or pork. Give this budget-friendly salad a try, it is an easy make-ahead dish that gets better the longer it sits.

    Red Cabbage Salad Top View

    Red cabbage salad is one of my favorite kinds of salad. It is a wonderful alternative to coleslaw or a traditional leafy salad. I love the purple color of the cabbage and the tanginess of the salad. If you need a potluck dish, this salad is perfect because it goes with a variety of entrees and it can be made ahead of time even the day before.

    I like to make it year-round. In the winter it is delicious with roasted chicken and in the summer it is perfect with any grilled meat. Another benefit is that it is budget-friendly!

    Nutrition

    If you are looking for a low-calorie salad that is packed with nutrients, then you need to make this salad. It is high in fiber and a good source of folate, potassium, and Vitamin K, which supports good health.

    Let's review the ingredients

    Red cabbage salad ingredients with labels

    Salad Ingredients

    1. Red Cabbage- The main ingredient of the salad is red cabbage. It can be stored several weeks in the refrigerator and it is inexpensive to buy. Therefore it is the perfect food to have on hand if you cannot go to the grocery store very often. Choose a cabbage that is intact, with tight leaves and heavy for its size. Red Cabbage is available year-round at your grocery store.
    2. Onions-I like to use sweet onions however any white or yellow onion will work. It may seem like the recipe calls for a lot of onions but they add a nice flavor to the salad and mellow out after the salad has marinated for a few hours. However, if you do not like onions you can use half the amount or leave them totally out of the salad. If you do not have onions, you could substitute 1 teaspoon of onion powder.

    Vinaigrette Ingredients

    1. Red Wine Vinegar- Use any vinegar you have in your pantry. I prefer red wine vinegar, however, you could also use white wine vinegar, rice vinegar, or apple cider vinegar just to name a few.
    2. Olive oil- Canola or vegetable oil will also work in this recipe. However, any mild oil works in the salad.
    3. White granulated sugar- Sugar is needed to offset the vinegar. It is important to use it in the salad or it will be too tart. You could add more sugar, but I would not recommend decreasing the amount called for in the recipe.
    4. Salt- This recipe uses Kosher salt. If you use a fine grain salt, cut the amount in half.
    5. Ground Pepper- Coarse ground pepper is called for in this recipe. If you use a fine grind pepper, cut the amount in half.

    How to make Red Cabbage Salad

    Shred the cabbage and dice the onions

    Quartered cabbage on cutting board
    Step 1
    Quarter cabbage in food processor
    Step 2
    Shredded cabbage in food processor
    Step 3
    Diced onions on cutting board
    Step 5
    Chopped onions on top of red cabbage in bowl
    Step 6
    Red cabbage and onion mixed in bowll
    Step 7
    1. Cut the cabbage into quarters and cut out the white core.
    2. Attach the largest grater blade on the food processor (affiliate link). Place the cabbage quarters into the shute of the food processor.
    3. Shred the cabbage quarters. NOTE: If you do not have a food processor, with a chef knife, cut the cabbage into thin (⅛") slices.
    4. Finely dice the onions.
    5. Place the onions on the cabbage.
    6. Toss the onions and cabbage to combine.

    Make the vinaigrette

    Vinaigrette ingredients in a measuring cup
    Vinaigrette combined in a measuring cup
    Pouring vinaigrette on the red cabbage
    1. Combine the vinaigrette ingredients in a measuring cup or bowl.
    2. Whisk (affiliate link) the ingredients until combined.
    3. Pour the vinaigrette on the salad and toss to combine.
    Finished red cabbage salad in a white bowl top view

    Make this delicious red cabbage salad the next time you are looking for an easy and budget-friendly side dish. It is a refreshing change from the traditional coleslaw or green leafy salads. For a delicious dinner, serve this salad with Fast Roast Chicken.

    Tips

    1. The red cabbage should be firm and heavy for its size.
    2. Make the salad several hours before you plan to eat it. The longer it marinates the better it will taste.
    3. If you do not have a food processor, be sure the cut the cabbage into very thin slices. First, cut the cabbage into quarters, then remove the white core, and finally slice cabbage quarters into thin strips.

    Leftovers

    Store leftovers in a covered container in the refrigerator. Eat the salad within 7 days of preparation.

    Print

    📋 Recipe

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    Top view red cabbage salad in a white bowl

    Red Cabbage Salad-Budget Friendly and Easy

    ★★★★★ 5 from 3 reviews
    • Author: Gitta
    • Prep Time: 15 minutes
    • Total Time: 15 minutes
    • Yield: 6 1x
    • Category: Salad, Side, Side Dish
    • Cuisine: American, German
    Print Recipe
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    Description

    This salad is tangy and crunchy which makes it the perfect accompaniment to roasted or grilled meats.


    Ingredients

    Scale

    Vinaigrette

    • ⅓ cup olive oil
    • ½ cup red wine vinegar
    • 1 tbsp granulated sugar
    • 1 tsp kosher salt
    • ¼ tsp coarse ground black pepper

    Salad

    • 1 head red cabbage, about one pound
    • ¼ medium onion (should yield ½ cup finely chopped onion)


    Instructions

    Vinaigrette

    1. In a measuring cup or mixing bowl combine olive oil, red wine vinegar, sugar, salt, and pepper. Whisk (affiliate link) to combine.  Set aside.

    Salad

    1. Wash cabbage head and remove outer leaves.
    2. Cut the cabbage into quarters and remove the white core.
    3. Shred the cabbage with a food processor (affiliate link). Use the largest size shredding blade. Alternatively, slice the quarters into very thin strips, (⅛").
    4. Place shredded cabbage in a mixing bowl.
    5. Finely dice the onion. Add it to the red cabbage and toss to combine.
    6. Pour vinaigrette on cabbage. Toss until vinaigrette is evenly distributed.
    7. Cover and refrigerate 8 hours or overnight. The salad can be eaten sooner but the longer it sits the better it gets!
    8. Enjoy!

    Notes

    1.   The red cabbage should be firm and heavy.
    2.   Make the salad several hours before you plan to eat it. The longer it marinates the better it will taste.
    3.   If you do not have a food processor (affiliate link), be sure the cut the cabbage into very thin strips. First, cut the cabbage into quarters, then remove the white core, and finally slice cabbage quarters into thin strips.

    Nutrition

    • Serving Size: ½ cup
    • Calories: 99
    • Sugar: 3.2 g
    • Sodium: 362.2 mg
    • Fat: 8.9 g
    • Carbohydrates: 5 g
    • Protein: 0.7 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @gittas_kitchen on Instagram and hashtag it #gittas_kitchen

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    Reader Interactions

    Comments

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    1. Julia Respass

      February 08, 2023 at 1:52 pm

      I think I put too much o in.How can I fix it?

      ★★★★★

      Reply
      • Gitta Grether-Sweeney

        February 12, 2023 at 7:17 am

        I would try to drain the oil by putting the salad in a sieve. The other option is to add more vinegar to offset the oil. I hope it works out for you and that you enjoy the recipe!

        Reply
    2. Bobbi Jo Ward

      April 23, 2022 at 10:07 am

      I add craisins yummm!

      ★★★★★

      Reply
      • Gitta Grether-Sweeney

        May 01, 2022 at 5:19 pm

        That sounds like a great addition!

        Reply
    3. Sari

      June 09, 2020 at 3:56 pm

      This was fantastic! It reminds me of a side salad from Seniors, a Brooklyn restaurant of my childhood, only this is better, healthier. I will make this again and again. Excellent!

      ★★★★★

      Reply
      • Gitta

        June 09, 2020 at 6:18 pm

        Thanks for making the salad and I am so happy you liked it! It is one of my favorites!

        Reply
    4. Jana

      May 17, 2020 at 7:35 am

      Thanks for the salad idea! It sounds delicious.

      Reply
      • Gitta

        May 17, 2020 at 2:41 pm

        I hope you try it! Let me know if you do. I would love feedback!

        Reply

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