Colorful, crunchy and full of freshness, red cabbage salad is an easy-to-prepare recipe that adds a tangy, vitamin-packed touch to your meals. Ideal as a side dish or as the base for a meal salad, it keeps well in the fridge and often gains in flavor after a few hours' rest.
½ medium red cabbage, thinly sliced
1 carrot, grated
½ red onion, minced (optional)
2 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon honey or maple syrup
Salt and pepper to taste
Sesame or sunflower seeds (optional)
Finely chop the red cabbage using a sharp knife or mandolin.
Place in a large bowl with the grated carrot and onion, if using.
In a small bowl, combine vinegar, oil, honey, salt and pepper.
Pour the vinaigrette over the vegetables and toss well to coat.
Let stand in the refrigerator for at least 30 minutes to soften the cabbage and develop the flavours.
Add the seeds before serving for a crunchy effect.
Easy to prepare and full of goodness, this red cabbage salad is an excellent healthy and tasty option. It goes equally well with a hot dish or a summer barbecue. Add grated apples, walnuts or fresh herbs for added variety!
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Add 1 green apple, grated or julienned
Add a handful of chopped walnuts
Use cider vinegar to accentuate freshness
Option: add a little crumbled blue cheese
Add 1 tablespoon soy sauce and 1 teaspoon sesame oil to the vinaigrette.
Add carrots, julienned cucumber and toasted sesame seeds.
Sprinkle with fresh coriander and mint
Add crumbled feta cheese
Garnish with sliced black olives
Replace the honey with a drizzle of lemon juice
Add a can of rinsed chickpeas
Add ground cumin and smoked paprika to the vinaigrette.
Serve as a main course with pita bread or rice
Replace the vinaigrette with a mixture of mayonnaise and plain yogurt.
Add a dash of lemon juice and a little sugar.
Perfect with burgers or hot dogs
Add raisins or dried cranberries
Add thinly sliced pears or clementines
Add toasted slivered almonds for crunch.
Add a few drops of hot sauce (e.g. Sriracha)
Add grated fresh ginger to the vinaigrette
Serve with grilled chicken strips or marinated tofu.
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½ medium red cabbage, thinly sliced
1 carrot, grated
½ red onion, minced (optional)
2 tablespoons cider vinegar
3 tablespoons olive oil
1 tablespoon honey or maple syrup
Salt and pepper to taste
Sesame or sunflower seeds (optional)
Finely chop the red cabbage using a sharp knife or mandolin.
Place in a large bowl with the grated carrot and onion, if using.
In a small bowl, combine vinegar, oil, honey, salt and pepper.
Pour the vinaigrette over the vegetables and toss well to coat.
Let stand in the refrigerator for at least 30 minutes to soften the cabbage and develop the flavours.
Add the seeds before serving for a crunchy effect.
