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Home » Recipes » Salads

Red Cabbage Slaw-Budget Friendly and Easy

Published: May 15, 2020 · Modified: May 23, 2024 by Gitta Grether-Sweeney · This post may contain affiliate links

Jump to Recipe·Print Recipe·5 from 3 reviews

This red cabbage slaw is tangy and crisp, making 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
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  • Nutrition
  • Let's review the ingredients
  • How to make Red Cabbage Salad
  • Tips
  • Storage/Leftovers
  • 📋 Recipe
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  • 💬 Comments

Red cabbage salad is one of my favorite types of salad. It's a wonderful alternative to coleslaw or a traditional leafy salad. I love the purple color of the cabbage and the tanginess of the salad. It's perfect for potlucks as it goes well with a variety of entrees. The salad can be made ahead of time, even the day before.

I enjoy making this dish year-round. It pairs well with roasted chicken in the winter and complements any grilled meat in the summer. Additionally, it's 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/Purple Cabbage- The main ingredient of the salad is red cabbage. It can be stored for 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 an intact cabbage 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, but any white or yellow onions will work. It may seem like the recipe calls for many onions, but they add a nice flavor to the salad and mellow out after it has marinated for a few hours. If you do not like onions, you can use half the amount or leave them totally out of the salad. You could substitute 1 teaspoon of onion powder if you do not have onions.

Vinaigrette Ingredients

  1. Red Wine Vinegar—Use any vinegar you have in your pantry. I prefer red wine vinegar, but you could also use white wine vinegar, rice vinegar, or apple cider vinegar, to name a few.
  2. Olive oil—Canola or vegetable oil will also work in this recipe. However, any mild oil will work in the salad.
  3. White granulated sugar- Sugar is needed to offset the vinegar. Using it in the salad is important, 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 fine-grain salt, cut the amount in half.
  5. Ground Pepper—This recipe calls for coarse ground pepper. 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. 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's 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 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 to cut the cabbage into very thin slices. First, cut the cabbage into quarters, remove the white core, and slice the cabbage quarters into thin strips.

Storage/Leftovers

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

I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️

Print

📋 Recipe

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Top view red cabbage salad in a white bowl

Red Cabbage Salad-Budget Friendly and Easy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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
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Description

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


Ingredients

Units 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/purple 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 to combine.  Set aside.

Salad

  1. Wash the cabbage head and remove the outer leaves.
  2. Cut the cabbage into quarters and remove the white core.
  3. Shred the cabbage with a food processor, using the largest 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 the vinaigrette is evenly distributed.
  7. Cover and refrigerate for 8 hours or overnight. The salad can be eaten sooner, but the longer it sits, the better it will be!
  8. Enjoy!

Equipment

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6" Balloon Whisk

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Food Processor

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Glass Measuring Cups

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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, be sure to cut the cabbage into very thin strips. First, cut the cabbage into quarters, remove the white core, and slice the cabbage quarters into thin strips.

*Nutrition Disclaimer

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

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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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