Red Cabbage Salad

Whether you call it red cabbage or purple cabbage, one thing is for sure it's delicious! I finally recreated this red cabbage salad I've eaten since childhood in France, so simple but incredibly tasty. Crunchy, tangy, satisfying and nourishing, if you love cabbage, this recipe is a must-try!

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Why You'll love this recipe

• It's just so good! Crunchy, tangy, satisfying, nutritious and so delicious! This recipe is so simple, is a great appetizer salad, or side salad to seafood and meats like pork, even on tacos. This was one of my favorite salads growing up in France, as I've been making a lot of childhood recipes lately.
• Besides the shredding of the cabbage that requires a little work, this recipe is so easy to make. If you're a cabbage fan, you must try my carrot and cabbage salad, my napa cabbage salad with peanuts and chicken spring roll salad.

Key Ingredients and variations

• Red cabbage: or purple depending on how you call it. You want it thinly shredded. To shred the red cabbage: start by removing the outer leaves and discard. You can rinse and dry the cabbage. Then with a sharp knife slice it in half with the stem down, then slice each half down the core, so your cabbage is now in 4 pieces. You can simply use your knife to slice each quarter lengthwise, flat side down. Other options are a mandoline, a shredder or food processor.
• Shallot vinaigrette: if you've made recipes of mine, you probably know this is my absolute favorite salad dressing of all time! So simple but so delicious, oil, wine vinegar, Dijon mustard, finely chopped shallots, garlic powder, salt and pepper. For this one I use red wine vinegar, but white wine or champagne vinegar works too.

How to make red cabbage salad

Tips

• Tenderize the cabbage. Here is the deal, you can definitely use your hands to massage the shredded cabbage with the dressing like you would do with kale. I personally am not a fan of using my hands, so I use tongs and squeeze the salad gently while tossing it with the dressing and I think it works great!
• Let the red cabbage salad rest in the fridge for a bit before serving if time permits. It's definitely optional, but the cabbage absorbs all the flavors and becomes even more delicious as it sits.
• Adjust salt and pepper. Don't be scared of adding salt. It needs it.
• Don't pour all the vinaigrette in the salad if your cabbage is on the smaller side as it might be overdressed. You can always add more if needed.
• Leftovers can be stored refrigerated for up to 5 days. Take the salad out of the fridge at least 10 minutes prior to eating as sometimes vinaigrette can solidify a bit when in the fridge for a long time.

frequently asked questions