Quick and easy crunch cabbage salad with mint is the perfect recipe to serve alongside your favorite dish. It has loads of fresh herbs with a tangy vinaigrette.
Why you'll love this healthy cabbage salad
- This healthy cabbage salad is gluten-free, without mayo and dairy-free. You can also make it a vegan crunch cabbage salad by swapping the honey for pure maple syrup.
- The honey lime dressing is tangy with a touch of sweet and adds a delicious balance to the raw crunchy cabbage.
- Makes the perfect side for any dish, quick to make and cabbage is an inexpensive vegetable to work with. Shredded cabbage also hold up well in the fridge for make ahead meals or meal planning. A head of cabbage can last almost 3 weeks in the fridge.
- The combination of red and green cabbage makes lovely layers of color and texture.
- Make it a main dish salad by adding radish slices, matchstick carrots, chopped kale, green apples, nuts, edamame, or any of your favorite protein.
- The leftovers keep their crunch!
Noteworthy ingredients and substitutions
Green and red cabbage: are the base of this crunchy cabbage salad. The high fiber, vitamin C and antioxidant content makes them a good choice for a nutritional side dish.
Clean eating tip: though convenient, the texture of prepackaged chopped cabbage mix does not compare to the thin ribbons of freshly sliced cabbage.
- Fresh mint: adds a delicious brightness that compliments the peppery flavor of the cabbage. You can also substitute for other herbs like cilantro, basil or parsley.
- Green onions: are optional but add a mild onion flavor.
- Honey: adds a little sweetness to balance flavors. You can swap in pure maple syrup instead.
- Lime: gives the easy cabbage salad a nice tartness that goes really well with the crunch.
- Apple cider vinegar: can be substituted with rice vinegar.
- Sesame seeds and sunflower seeds: give a little extra crunch and nutrition to the raw cabbage salad.
see recipe card for all ingredients and quantities
How to make this easy cabbage salad
Toss: In a large bowl, add the shredded red and green cabbage, green onions if using, and chopped mint. Toss to combine.
Hint: use a mandolin to get those thin ribbons of cabbage.
Vinaigrette: In a small bowl or mason jar, add olive oil, apple cider vinegar, lime juice, lime zest, honey, garlic and salt. Whisk or shake well until combined.
Combine: Add vinaigrette to cabbage mixture and toss well. Top with sesame seeds and sunflower seeds, toss gently to combine.
Tips, tricks and variations
- Make it a vegan crunchy cabbage salad by substituting pure maple syrup for the honey. Or, make it an Asian crunch cabbage salad by swapping out some of the olive oil for a scant teaspoon of toasted sesame oil, and swap the apple cider vinegar for gluten free tamari or soy sauce.
- You can also toast the seeds in a dry skillet over medium heat until slightly golden and fragrant, about 1 minute. Cool before adding to cabbage salad.
- For a make ahead salad that will keep an extra day in the fridge, store the salad ingredients separate from the vinaigrette and mix when ready to eat. You can also add the vinaigrette to the bottom of a large mason jar, add the shredded cabbage as your second layer, and sprinkle the sesame and sunflower seeds on top. Give it a good shake about 10 minutes before you're ready to enjoy.
- Let dressed salad sit for a few minutes before serving to allow the cabbage to take on all the bright flavors.
- Slice your cabbage with a mandolin to get thin ribbons of cabbage. Alternatively, slice thinly with a sharp knife.
Cabbage can be cut, washed and chopped ahead of time and stored in an airtight container in the fridge for a couple of days before using.
Remove the outer leave, cut the head into quarters or wedges, and rinse well in cold running water.
The raw cabbage salad can be stored in the fridge for 2-3 days. Works great as a make ahead salad for meal prep as the cabbage tends to hold its crunch.Print