Pin I stumbled onto this combination during a Tuesday night when the crisper drawer was begging for attention and I refused to make another grocery run. Something about the way warm cabbage mingles with that sharp vinaigrette clicked in a way I didn't expect. Now it's the dish I make when friends say they're dropping by and I need something that looks impressive but barely needs a recipe.
Last summer my sister claimed she hated cabbage until I put this bowl down at a picnic. She went back for thirds and asked for the recipe before she even finished her first serving. Watching someone reconsider an ingredient they've dismissed for years is exactly why I keep cooking.
Ingredients
- 1 medium green cabbage: Thin slices matter here, take your time with the knife work
- 1 large carrot: Julienned strips add color and a sweetness that balances the tang
- 1 small red onion: Thinly sliced so the heat tames its bite just enough
- 1 red bell pepper: Brings crunch and a pop of color against the pale cabbage
- 2 tbsp fresh parsley: Fresh herbs make the whole thing taste alive
- 3 tbsp extra-virgin olive oil: Divided use, one tablespoon for the pan and two for the dressing
- 2 tbsp apple cider vinegar: The sharp element that cuts through the warm vegetables
- 1 tbsp Dijon mustard: Helps the dressing come together into something silky
- 1 tsp honey or maple syrup: Just enough sweetness to round out the acid
- 1/2 tsp sea salt and 1/4 tsp black pepper: Don't skimp here, warm vegetables need proper seasoning
- 1/4 cup toasted walnuts or sunflower seeds: Optional but worth it for that final texture
- 30 g feta cheese: Skip if you need it vegan but it adds a lovely creaminess
Instructions
- Get the cabbage started:
- Heat one tablespoon of olive oil in your largest skillet over medium-high heat until it shimmers, then add those sliced cabbage strands. Stir them around for about four or five minutes until they're wilted but still have some spring.
- Bring in the crunch:
- Slide the warm cabbage into a big mixing bowl and toss in the carrot, onion, bell pepper, and parsley. The residual heat will slightly soften the raw vegetables while keeping their texture.
- Whisk up the dressing:
- In a small bowl, combine the remaining olive oil, vinegar, mustard, honey, salt, and pepper. Whisk until it thickens slightly and looks like it wants to stay together.
- Bring it all home:
- Pour that dressing over the vegetables and toss until everything is coated. Let it sit for about five minutes, then top with nuts or feta if you're using them.
Pin My neighbor started making this weekly after I shared the recipe, claiming it's the only way her kids will eat cabbage. Sometimes the simplest conversions feel like the biggest victories.
Making It Your Own
I've thrown in thinly sliced radishes for extra bite and swapped the parsley for cilantro when that's what was wilting in the herb garden. Once I added shredded apple along with the carrot and the sweetness made the whole thing sing. Trust what you have on hand.
What To Serve Alongside
Grilled chicken works beautifully here, as does roasted salmon if you want something more substantial. Sometimes I'll serve it alongside a simple grain salad for a completely plant-based dinner that feels anything but lacking.
Meal Prep Magic
This keeps surprisingly well for two days in the refrigerator, though I recommend bringing it to room temperature before serving. The flavors actually develop more depth overnight, which feels like a small victory.
- Dress it right before you plan to eat it if you're making it ahead
- Add the nuts and feta at the last minute so they stay fresh
- A quick toss in a warm skillet brings leftovers back to life beautifully
Pin Hope this finds its way into your regular rotation. Something this simple and satisfying deserves to be made often.
Recipe FAQ
- → Can I serve this salad cold?
Yes, while best served warm or at room temperature, you can refrigerate leftovers for up to 2 days. Let it sit at room temperature for 15-20 minutes before serving for optimal flavor.
- → What protein pairs well with this cabbage salad?
Grilled chicken, roasted salmon, or chickpeas complement the tangy flavors beautifully. The versatile profile makes it an excellent side for various main dishes.
- → How do I make this fully vegan?
Substitute honey with maple syrup and omit the feta cheese topping. The remaining ingredients are naturally plant-based, creating a delicious vegan dish.
- → Can I use different vegetables?
Absolutely. Try adding thinly sliced radishes, shredded apple for sweetness, or swap red cabbage for half the green. The dressing works with most crunchy vegetables.
- → What's the best way to slice the cabbage?
Core the cabbage first, then cut into thin strips about 1/8 inch thick. A sharp knife or mandoline works well. Uniform slices ensure even cooking and pleasant texture.
- → Can I prepare this ahead?
You can slice vegetables and whisk the dressing up to a day ahead. Sauté the cabbage just before serving to maintain its tender texture and vibrant color.