I used to think cabbage salads were boring. Just shredded cabbage, heavy dressing, and that’s it. Nothing exciting, nothing I ever craved.
Then one afternoon I threw together a version of this out of pure fridge desperation. I had cabbage that needed using, a lonely bell pepper, and not much else. What came out of that bowl completely changed how I look at cabbage.
This salad is bright, crunchy, a little nutty, a little tangy, and honestly kind of addictive. It’s the kind of thing you keep picking at while standing in the kitchen, telling yourself you’re just “tasting.”
Now I make it for cookouts, lazy lunches, and those nights when cooking feels like too much effort but I still want something fresh. It always works. Always.
Ingredients I Used for the Recipe
- 4 cups shredded green cabbage – This is the base. It gives the salad structure and that classic crisp bite.
- 4 cups shredded red cabbage – Adds color and a slightly deeper flavor. I love using both because it makes the bowl look alive.
- 1 medium red bell pepper, thinly sliced – Brings sweetness and juiciness that balances the cabbage.
- 1 cup julienned carrots – Adds earthy sweetness and blends into every forkful.
- ½ cup chopped fresh cilantro – Makes everything taste fresh and herby without overpowering.
- ½ cup toasted pepitas or sliced almonds – For crunch and nuttiness. I never skip this because texture matters here.
- ¼ cup avocado oil – Forms the smooth base of the dressing.
- ¼ cup apple cider vinegar – Gives the salad its tangy kick and wakes everything up.
- 2 tablespoons creamy peanut butter – The secret ingredient. Makes the dressing lightly creamy and rich.
- 1 tablespoon maple syrup – Just enough sweetness to balance the vinegar.
- 1 tablespoon toasted sesame oil – Adds a deep nutty flavor that makes the salad feel special.
- 1 grated garlic clove – For a savory edge.
- ¾ teaspoon sea salt – Pulls all the flavors together.
How to make Cabbage Salad?
Step 1 – Slice the vegetables thin
I start by shredding the cabbage as thin as I can. Thin slices make the salad easier to eat and help the dressing coat everything evenly.
Then I slice the bell pepper into slender strips and julienne the carrots so they blend instead of sitting in big chunks.
Step 2 – Toss the fresh ingredients together
All the vegetables go into a large bowl with the chopped cilantro. At this point it already looks colorful and promising.
I give it a quick toss just to distribute everything before adding the dressing.
Step 3 – Whisk the dressing until smooth
In a separate bowl, I whisk together the avocado oil, apple cider vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt.
At first it looks like it won’t come together, but keep whisking. It turns into this glossy, creamy vinaigrette that smells incredible.
Step 4 – Pour and toss generously
I pour the dressing over the cabbage mixture and toss thoroughly. Not halfway. Really toss it.
You want every shred coated because cabbage needs that flavor to soak in.
Step 5 – Let it sit for 10 minutes
This is the hardest part because it looks ready already. But resting time matters.
The cabbage softens slightly, absorbs the dressing, and transforms from raw vegetables into an actual salad.
Step 6 – Add the crunch right before serving
Just before serving, I sprinkle in the toasted pepitas or almonds and toss once more.
Adding them earlier makes them soggy, and crunchy toppings are half the joy of this dish.
What I’ve learned after making this a lot
The first time I made this, I rushed it. Didn’t slice evenly, didn’t wait before serving. It was fine, but not great.
Once I slowed down and treated cabbage like something worth paying attention to, the salad completely changed.
I also realized this isn’t a delicate salad. It holds up. You can make it ahead, toss it again later, and it’s still good.
That sturdiness makes it perfect for real life. Picnics, potlucks, meal prep, or just something to grab from the fridge when you’re hungry.
Tips
Slice thinner than you think you should. Thick cabbage feels chewy. Thin cabbage feels fresh and light.
Don’t skip the resting time. Those 10 minutes mellow the cabbage and let the flavors settle in.
Taste before serving. Sometimes I add a tiny splash more vinegar or a pinch of salt to wake it back up.
Toast the seeds or nuts. Raw ones don’t give the same flavor. Toasting adds warmth and depth.
Use what you have. This salad is flexible. I’ve swapped in different cabbage varieties or even added extra herbs when they needed using.
Keep the crunch separate if storing. If I know there will be leftovers, I add toppings only to the portion being served.
How I like to serve this (and why it disappears fast)
I usually serve this as a side, but it easily turns into a full meal. Sometimes I add a scoop of grains or some protein to make it more filling.
It’s especially good alongside grilled foods because the tangy dressing cuts through anything smoky or rich.
But honestly, I eat it straight from the bowl more often than I’d admit. Cold from the fridge, still crunchy, still flavorful.
It keeps well for about two days, which makes it one of those rare salads that actually improves after sitting.
Every time I make it, I wonder why I don’t make it more often. Then I finish the last bite and remember. Because I already ate it all.
Cabbage Salad Recipe
Description
Move over, coleslaw! There's a new cabbage salad recipe in town. Crunchy, colorful, and tossed in a tangy dressing, it's an easy, delicious side dish. This vibrant salad features red and green cabbage, crisp bell peppers, carrots, fresh herbs, and toasty pepitas, all brought together with a nutty, tangy peanut dressing that makes every bite lively and refreshing.
ingredients
Salad
Dressing
Instructions
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In a large bowl, toss together the green cabbage, red cabbage, red pepper, carrots, and cilantro.
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Make the dressing: In a medium bowl or liquid measuring cup, whisk together the avocado oil, vinegar, peanut butter, maple syrup, sesame oil, garlic, and salt until smooth and well combined.
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Pour the dressing over the cabbage mixture and toss thoroughly to coat all ingredients evenly.
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Set the salad aside for 10 minutes to allow the cabbage to soften slightly and absorb the dressing flavors.This step is essential for the best texture and taste!
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Season to taste with additional salt if needed, top with toasted almonds or pepitas, toss once more, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 384kcal
- % Daily Value *
- Total Fat 30gg47%
- Saturated Fat 4gg20%
- Trans Fat 0gg
- Cholesterol 0mgmg0%
- Sodium 225mgmg10%
- Potassium 600mgmg18%
- Total Carbohydrate 25gg9%
- Dietary Fiber 6.5gg26%
- Sugars 11gg
- Protein 9gg18%
- Calcium 100mg mg
- Iron 3mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: This salad keeps well in an airtight container in the refrigerator for up to 2 days. Add the toasted nuts or seeds just before serving to keep them crunchy.
- Customize the crunch: Swap almonds or pepitas for sunflower seeds, walnuts, or crushed peanuts based on your preference or what you have on hand.
- Dressing variations: For a nut-free version, substitute sunflower seed butter for peanut butter. For extra tang, add a squeeze of fresh lime juice.
- Boost the protein: Turn this side into a main dish by adding baked tofu, chickpeas, or grilled chicken on top.
