Simple Red Cabbage Salad

Red cabbage salad is my favorite simple side dish. It’s fresh and crunchy, with just four ingredients. It’s quick, vibrant, and perfect with almost any meal. It’s great on its own, as a side with grilled chicken or fish, or even tucked into a wrap.

WHY YOU’LL LOVE THIS RED CABBAGE SALAD RECIPE 

Cabbage salad is a classic side dish in my home country of Serbia. It’s traditionally served alongside pork and seasoned with sunflower oil, vinegar, salt, and black pepper. But I’ve never been a fan of the strong vinegar taste, so over the years, I’ve given the recipe my twist—swapping sunflower oil for heart-healthy olive oil and leaving out the vinegar altogether.

You can use either green cabbage or red cabbage for this salad—I usually go with whatever I have on hand, and the method stays the same. I love making it often because it’s loaded with vitamins and takes just minutes to prepare with only four simple ingredients. Here’s why you should start including it in your meals too:

• Light but Satisfying: This salad is low in calories but high in volume, making it a perfect addition to meals if you’re trying to eat lighter without feeling deprived. And with just olive oil, salt, and pepper, it’s clean, simple, and nourishing.
• Packed with Nutrients: Cabbage—especially red cabbage—is rich in vitamin C, vitamin K and vitamin A, supporting immune health and bone strength. It also contains antioxidants like anthocyanins that help fight inflammation and protect cells from oxidative stress.
• Great for Digestion:  Raw cabbage is a good source of fiber, which helps support healthy digestion, keeps you regular, and promotes a healthy gut microbiome. Plus, massaging the cabbage makes it easier to chew and digest.

​RED CABBAGE SALAD INGREDIENTS

• Red cabbage: You can also use green cabbage or purple cabbage if that’s what you have available, but I love the bright color red cabbage gives this dish.
• Extra virgin olive oil: I love how olive oil gives this salad a distinct Mediterranean flavor. However, you can easily switch it to other oils like avocado or sunflower. Try making it a few times with different options to see which taste you enjoy the most—everyone’s palate is a little different!
• Salt & black pepper to taste: A pinch of kosher salt and freshly ground black pepper balance the cabbage’s natural sweetness and crunch.

HOW TO MAKE RED CABBAGE SALAD

1. Shred the Cabbage: Remove any tough outer leaves from the head of cabbage before you start. Using a bread knife, thinly slice the red cabbage into fine shreds—the serrated edge makes cutting through the firm leaves easier. If you don’t have a bread knife, a regular sharp knife works too, but I find the bread knife makes it much easier.
2. Massage the Cabbage: Place the shredded cabbage in a large bowl. With clean hands, gently massage it for 2–3 minutes. This will soften the cabbage and help release its natural moisture, making it more tender.
3. Season: After massaging, drizzle the cabbage with olive oil. Sprinkle with salt and freshly ground black pepper to taste.
4. Toss and Serve: Toss everything together until evenly coated. Let the salad sit for 10–15 minutes before serving for enhanced flavor.

SERVING SUGGESTION

This fresh and crunchy cabbage salad is a perfect side dish for roasted meats like chicken or pork chops. It adds a crisp contrast and is a great option for grain bowls with quinoa or rice. For something lighter, try it as a topping for sandwiches, wraps, or tacos for a burst of color and texture. It’s a simple way to add freshness to any meal!

STORAGE SUGGESTIONS

Store any leftover cabbage salad in an airtight container in the fridge for 2–3 days. The salad will stay crisp, but if you’ve added dressing, it may soften over time.

MORE SALAD RECIPES

• Easy Spinach Orzo Salad with Feta: A Mediterranean-style salad with orzo, spinach, veggies, and feta, tossed in a tangy lemon-balsamic dressing. 
• Beet Salad with Mandarin Oranges: A vibrant mix of sweet beets, mandarin oranges, goat cheese, cranberries, and walnuts in a light balsamic dressing. This salad is popular in Florida, and I always eat it when vacationing there! 
• Mason Jar Salad with Chickpeas and Quinoa: A protein-packed, meal-prep-friendly salad layered with quinoa, chickpeas, and colorful veggies for grab-and-go ease. One of my meal-prep go-tos. 
• Quinoa Salad with Hard-Boiled Egg and Avocado Dressing: A nourishing salad with fluffy quinoa, eggs, and a creamy avocado dressing full of healthy fats and flavor.
• Healthy Beet, Carrot, and Apple Salad with Walnuts: A refreshing raw salad combining shredded beets, carrots, apples, and crunchy walnuts for a sweet and earthy bite.

MORE HEALTHY RECIPES & NUTRITION TIPS

Want more anti-inflammatory recipes? Try my 3-ingredient salad dressing—you’ll love this recipe! Check out other healthy recipes on Nena’s Wellness Corner! Also, try my popular high-protein ricotta waffles; I am sure you’ll love them!

Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet perfectly match, emphasizing whole foods and natural and minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!

Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!

If you make this red cabbage salad recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community.