This Red Cabbage Salad may not sound like the perfect pairing of ingredients yet it doesn't stop there. You have to try it before you dismiss it because it just might become your favorite salad and dressing too!
The salad dressing is a fantastic light and zesty umami taste which really makes this salad an unforgettable mouthwatering lunch. The best quality cold pressed extra virgin olive oil, flaky sea salt, lime juice and zest with my personal favorite ingredient, pulled all the flavors together.
With January reminding us that we are still to see the best of summer days, lighter healthier meals are a favorite right now in our home. We are definitely trying to incorporate these healthier options and make use of all the seasonal produce we can find.
Trust me when I tell you that this colorful fiber loaded red cabbage salad together with the crunchy texture is reason enough to add it to your salad recipes.
Red Cabbage Salad
Making it is extremely easy and all you need is a couple of fresh seasonal veggies finely chopped to make it the perfect side or appetizer.
A popular recipe with cabbage is often a cold slaw but we are steering away from the mayo for a while as we try to reset our bodies with some healthier options. We need delicious nutritious recipes yet also low on calories and in our case, watching the cholesterol baddies.
The only reason we decided to go with the chicken here is because we had some wonderful roast chicken left over. It actually turned out so good because the salad in itself is wonderful without the chicken, however, it's more of a meal with the chicken added. You can also use a rotisserie chicken if you like, just remove the skin and bones and shred it. I used a food processor to shred which did the job in 10 seconds.
Benefits of Red (Purple) Cabbage
The benefits of red cabbage also include choosing the right cabbage. No use buying a shriveled up discolored cabbage and expect a great salad. The quality of the cabbage will affect the robust deep purple color which, like all dark leafy vegetables is full of antioxidants. The better looking the cabbage the better your salad will taste and the healthier it will be.
This red cabbage salad definitely deserves a place at your table since it's also so affordable and is a great immune booster. Good for the digestive, is versatile - eat it raw, salads, soups, stews any way you prefer it and if not already mentioned, fiber for the body.
If you get a good one, you only have to remove the first outside cabbage leaf. I prefer to cut in half and remove the core (stem) from the halves and then you decide how you want to cut it. You can use a mandolin for thinner slices but in this recipe the idea of this salad is to make it sort of an appetizer / starter. Something you can scoop up with a nacho? Not today however, the holidays are over so we are keeping it clean!
How To Serve This Salad
As a side salad with a braai (barbecue), side with roast meat or as mentioned a casual dip and using other fresh vegetables to do this is perfect. Here are some ideas;
- Carrot sticks
- Small romaine lettuce cups to scoop it up
- If you are not doing our healthy January then yes, 'chips and dip'
- I also like serving it with grilled sweet potato slices.
Those are a few but somewhere to start.
Ingredients For This Red Cabbage Salad
Red cabbage Choose a firm, full color healthy looking cabbage
Chicken If you have left over white chicken or use a rotisserie and remove the skin and bones. Shred the chicken either with a food processor (my favorite way) or a hand held electric beater. The whole thing takes a couple of seconds.
For a meat free salad, omit the chicken and this red cabbage salad will still rock your socks off!
Cucumber The cucumbers are in season now so we are quite literally using them in everything that we can. They are fresh, crisp and light.
Vegetable spice to boost the aroma.
Fresh Herbs I loaded a generous amount of fresh mint leaves and fresh parsley which complemented the taste. Since growing our own herbs for our Smell and Taste range, it has made a huge difference to our food and not having to buy any herbs.
For The Salad Dressing
Extra Virgin Olive Oil This is the best Italian Cold Pressed Extra Virgin Olive Oil for all your cooking and salad recipes. We need a quality olive oil to pull all the flavors together.
Lime zest and juice of 1 or 2 small limes To add a punch of zesty flavors + half a fresh lemon. If you don't have limes, you can use just lemon and make it one instead of half and the zest.
Flaky sea salt This salt together with the lime zest, juice and olive oil is in itself a mouthwatering effect on any plate.
And my favorite ingredient for this salad dressing is the juice of half a fresh orange. The taste personally, was amazing. The flavors were more balanced, with a slightly sweet fresh, zesty taste. My umami salad dressing for sure, and that's the advantage of constantly trying new things in the kitchen, for a splurge on the taste buds. Try it and let me know in the comment section below.
How To Make Red Cabbage Salad
Super simple and quick once you have washed/rinsed what need to be rinsed and then find a chopping board and a sharp knife.
Prep the veggies Rinse and chop the cabbage, removing and discarding the white core. Chop the cabbage into small fine like cubes to make it easy to serve.
Wash the cucumber, cut it in half and cut each half lengthwise again before chopping into small cubes.
Chop the fresh herbs.
Slice lemon for garnish (optional)
Notes To Prep Ahead
Prepare everything including the salad dressing but don't add it to the salad before serving. Store the dressing in the fridge on its own and cover the salad with cling wrap (plastic wrap) until serving when you pour the dressing over.
Tip and Suggestion
Leave the avocado until last if not serving immediately.
What Goes With Red Cabbage Salad
Oh to count the ways you can serve this red cabbage salad are so many. Serve with Pressure Cooker Spare Ribs with chicken roast (omit the chicken perhaps in the salad in that case) or as a light lunch with the shredded chicken. Regardless, it's a great salad that's versatile for many dishes.
How Versatile Is Red Cabbage Salad
Besides the serving suggestions above, this red cabbage salad is also versatile in terms of what to add to the salad. If for example you love onion, add it to the salad, I intentionally left it out for someone that doesn't eat onion. A few suggestions below;
- Red onion or shallots
- White cabbage or both
- Seasonal fruit like peaches
- Baby spinach
- Sunflower and pumpkin seeds or your favorite nuts
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If you like this recipe or make it, leave some feedback in the comments section below and don’t forget to rate it. Please use the hashtag #anosmickitchen or @anosmickitchen on Instagram.
A Mouthwatering Red Cabbage Salad
Red Cabbage Salad Ingredients (shredded chicken optional)
- ½ red cabbage head
- 1 cucumber
- 1 avocado
- fresh mint leaves and fresh parsley
- ½ teaspoon vegetable seasoning
- ¼ cup olive oil
- ½ small lemon juice only
- 1 lime juice and zest
- flaky sea salt to taste
- ½ fresh orange for an umami balanced flavor
How To Make The Salad Dressing
- Add all the ingredients into a jar of jug, taste to adjust and set aside till serving.
How To Make This Red Cabbage Salad
- First remove the outer leaves (1 or 2) of the cabbage and you will be left with a deep purple color cabbage head. Rinse your cabbage before cutting and after cutting in a colander or sift.
- Cut the cabbage in half and remove the stem in both halves, discard the stem and now the cabbage is ready to be cut. Chop into small pieces.
- Wash and cut the cucumber. Cut the the cucumber in half lengthwise and cut each half lengthwise again. Chop those halves into small bite size bits.
- Rinse your fresh herbs, shake or dry in a kitchen towel and then chop. Combine the veggies and add the avocado pieces just before serving.
- Toss with the salad dressing, avocado and a sprinkle of vegetable seasoning for aroma and flavor.
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