Red Cabbage Salad
Growing up in Southern California, we would head to the North Wood’s Inn to celebrate birthdays and gather with extended family. The fake snow on the roof, the peanut shells on the floor, and the moody lighting made a sunny Southern California day feel cozy and seasonal. Their red cabbage salad came the table once you sat down. Paired with buttery garlic bread and a creamy chopped iceberg salad, it was all I ever really needed to eat at the restaurant. The super tart shredded red cabbage salad will always remain my favorite.
My version of red cabbage salad just happens to be Whole30. I’ve subbed out inflammatory cooking oils and sugar and added a bit of fresh herbs. Fresh cabbage is available from late fall to early spring, making it an abundant crop that’s readily available. It lasts for weeks in your refrigerator. Once you’ve used half a head for this salad, you can add the remaining cabbage to cole slaw, soup or green salads.
Can I eat raw red cabbage?
Absolutely! Go raw. Slice it finely for a better texture, it’s exactly like eating cole slaw! The cabbage breaks down and softens after it macerates in the vinaigrette.
Is red cabbage good for you?
All varieties of cabbage (red, green and Savoy cabbage) are high in vitamin C and low in calories. Cabbage is also a good source of fiber, vitamin A and potassium.
How do you cut and cook red cabbage?
- Rinse the cabbage and cut in half from top to bottom (through the root).
- Cut out the white root portion, which is tough.
- Remove any outer leaves that seem dry or tough.
- Slice very thin, starting at the top, with a chef’s knife or mandolin.
What to serve with red cabbage salad?
I’ve served this bright red salad with simple roasted or slow roasted salmon, whole slow cooker chicken, sheet pan sausages and peppers, grilled flank steak and honey hoisin pork tenderloin. It’s good with almost anything!
Looking for more salad recipes?
Red Cabbage Salad with Herbs (Whole30)
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup plus 1 tablespoon apple cider vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup olive oil or avocado oil
- 2 teaspoon minced chives
- 2 teaspoon minced dill
- 2 teaspoon minced Italian flat-leaf parsley
- 1/2 head red cabbage, white triangular root removed with paring knife, sliced very thin on a mandolin
- In the base of a medium to large salad bowl, whisk together the red wine vinegar, apple cider vinegar, onion powder and salt. Whisk in the oil.
- Toss with the cabbage and herbs. Taste for salt and adjust seasoning if necessary.
- This is best when left to macerate in the dressing for at least 20 minutes. Taste for seasoning before serving and add more salt if you’d like.