Red Cabbage Salad-Budget Friendly and Easy

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 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

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

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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 (affiliate link).
3. Shred the cabbage quarters. NOTE: If you do not have a food processor (affiliate link), 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

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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.

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 (affiliate link), 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.

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