Easy Purple Cabbage Salad Recipe

Description

This Easy Purple Cabbage Salad is a fresh, colorful, and incredibly crunchy side dish that’s packed with nutrients and bright Mediterranean-inspired flavors. Made with crisp purple cabbage, thinly sliced red onion, fresh dill, and a simple homemade vinaigrette, this salad is light, refreshing, and comes together in just minutes. Every bite delivers the perfect balance of crunchy vegetables, tangy dressing, and fresh herbs.

Purple cabbage is naturally rich in antioxidants, fiber, and vitamin C, making this salad as nutritious as it is beautiful. The simple lemon and olive oil dressing enhances the natural sweetness of the cabbage while allowing the fresh vegetables to shine. As the salad rests, the cabbage softens slightly while maintaining its satisfying crunch, making it perfect for meal prep.

Serve this vibrant salad alongside grilled chicken, salmon, steak, burgers, or sandwiches, or enjoy it as a healthy lunch with chickpeas or grilled chicken for extra protein. Whether you’re preparing a quick weeknight dinner or bringing a side dish to a picnic or barbecue, this colorful cabbage salad is always a hit.

Ingredients For the Salad

6 cups finely shredded purple cabbage
1 medium red onion, thinly sliced
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped

For the Dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Salt, to taste
Freshly ground black pepper, to taste

Optional Add-Ins

½ cup crumbled feta cheese
¼ cup toasted sunflower seeds
¼ cup chopped walnuts
½ cup shredded carrots
¼ cup dried cranberries

Instructions

Remove the outer leaves from the cabbage and finely shred it using a sharp knife or mandoline.
Place the shredded cabbage into a large mixing bowl.
Add the thinly sliced red onion, chopped dill, and parsley.
In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth.
Pour the dressing over the cabbage mixture.
Toss everything thoroughly until all the vegetables are evenly coated.
Let the salad rest for 10–15 minutes to allow the cabbage to soften slightly and absorb the dressing.
Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
Sprinkle with feta cheese, sunflower seeds, walnuts, or dried cranberries if desired.
Serve immediately or chill for an even more refreshing flavor.

Tips

Slice the cabbage as thinly as possible for the best texture.
Massage the cabbage gently with the dressing for a softer, more tender salad.
Fresh lemon juice provides the brightest flavor.
Add cucumber, bell peppers, or carrots for extra crunch.
Toast the nuts or seeds before adding them for enhanced flavor.
This salad tastes even better after chilling for 30 minutes.
Serve with grilled meats, seafood, or sandwiches for a complete meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
The cabbage stays pleasantly crisp, making this an excellent make-ahead salad.
Avoid freezing, as the vegetables will lose their texture.
Stir well before serving if the dressing settles at the bottom.

Q&A

Can I make this salad ahead of time?
Yes! It actually tastes better after sitting in the refrigerator for a few hours.

Can I use green cabbage instead?
Absolutely. Green cabbage or a combination of green and purple cabbage both work wonderfully.

Is this salad vegan?
Yes. Simply replace the honey with maple syrup or omit it altogether.

What should I serve with Purple Cabbage Salad?
It pairs beautifully with grilled chicken, baked salmon, burgers, pulled pork, roasted vegetables, falafel, or wraps.

Servings

Serves 6

Nutrition (Approx. Per Serving)

Calories: 145
Protein: 2g
Carbohydrates: 10g
Fat: 11g
Saturated Fat: 1.5g
Fiber: 3g
Sugar: 5g
Sodium: 160mg
Cholesterol: 0mg
Potassium: 240mg
Calcium: 5% DV
Iron: 6% DV
Vitamin C: 65% DV
Vitamin K: 70% DV