Pin Discover the vibrant flavors of the star vegetable of 2026 with this Cooked and Loved Cabbage Salad. This dish elevates humble green cabbage into a warm, tender center-piece, complemented by a rainbow of julienned vegetables and a zesty, herbaceous dressing that brings every bite to life.
Pin Whether you're looking for a contemporary side dish or a light, vegetarian-friendly meal, this salad offers a sophisticated texture profile. By lightly sautéing the cabbage, you unlock a natural sweetness that pairs beautifully with the tangy Dijon mustard and apple cider vinegar dressing.
Ingredients
- Vegetables
- 1 medium green cabbage (about 900 g), cored and thinly sliced
- 1 large carrot, peeled and julienned
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp fresh parsley, chopped
- Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey (or maple syrup for vegan option)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- Optional Toppings
- 1/4 cup toasted walnuts or sunflower seeds
- 30 g feta cheese, crumbled (omit for vegan/dairy-free)
Instructions
- Step 1
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4–5 minutes, stirring frequently, until the cabbage is just tender but still vibrant.
- Step 2
- Remove the cabbage from the heat and transfer to a large mixing bowl.
- Step 3
- Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
- Step 4
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- Step 5
- Pour the dressing over the vegetables and toss thoroughly to combine.
- Step 6
- Allow the salad to rest for 5 minutes to let flavors meld.
- Step 7
- Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.
Zusatztipps für die Zubereitung
Using a large skillet is essential to ensure the cabbage sautés evenly without steaming. For the best results, have your mixing bowls and whisk ready before you start cooking, as the assembly happens quickly while the cabbage is still warm.
Varianten und Anpassungen
To customize your salad, try adding thinly sliced radishes or shredded apple for extra crunch. To make this recipe strictly vegan, simply swap the honey for maple syrup and omit the feta cheese topping.
Serviervorschläge
This versatile salad pairs wonderfully with grilled chicken or roasted salmon for a complete meal. It keeps well in the refrigerator for up to 2 days, though it is best served at room temperature to maintain the full depth of the dressing's flavor.
Pin This Cooked and Loved Cabbage Salad is a nutritious choice, providing approximately 170 calories and 3g of protein per serving. Please be aware of potential allergens: this dish contains mustard and may contain tree nuts or dairy depending on your choice of toppings.
Recipe Q&A
- → Can I serve this cabbage salad cold?
Yes, though it's best served warm or at room temperature. If refrigerating, let it sit out for 15-20 minutes before serving to restore the flavors and textures.
- → How long does this salad keep in the refrigerator?
This cabbage salad keeps well refrigerated for up to 2 days. Store in an airtight container and bring to room temperature before serving for the best flavor experience.
- → What can I substitute for apple cider vinegar?
White wine vinegar, red wine vinegar, or even lemon juice work well as substitutes. Each will impart a slightly different flavor profile to the final dish.
- → Is this cabbage salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your Dijon mustard label to ensure no gluten-containing additives were used during production.
- → Can I add protein to make it a complete meal?
Absolutely. Grilled chicken, roasted salmon, or chickpeas pair beautifully. The salad's tangy dressing complements most proteins without overwhelming their natural flavors.
- → Why is the cabbage only partially cooked?
Quick sautéing preserves the cabbage's vibrant color and crunch while removing raw bitterness. This technique creates the perfect tender-crisp texture that makes this dish so appealing.