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Easy and Refreshing Red Cabbage Salad Recipe

Easy and Refreshing Red Cabbage Salad

A crisp raw salad made with red cabbage, carrot, red onion, parsley, and a lively lemon-cumin dressing. It serves 4–6 and needs only 15–20 minutes of preparation, plus an optional 15–30 minute resting time.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 small cabbage Small red cabbage, about 1½–2 lb (680–900 g), finely shredded
  • 1 large carrot Large carrot, grated or julienned
  • ½ small onion Small red onion, very thinly sliced
  • ½ cup Fresh parsley, chopped
Dressing
  • ¼ cup Extra-virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Apple-cider vinegar or red-wine vinegar
  • 1 clove Small garlic clove, finely grated or minced
  • 1 teaspoon Ground cumin
  • ¾ teaspoon Kosher salt, plus more to taste
  • ¼ teaspoon Freshly ground black pepper
  • 1 teaspoon Honey or maple syrup, optional

Method
 

Step-by-Step
  1. Remove the outer leaves and core from the cabbage. Slice it as thinly as possible with a sharp knife or mandoline.
  2. Place the shredded cabbage in a large bowl with the carrot, red onion, and parsley.
  3. Whisk the olive oil, lemon juice, vinegar, garlic, cumin, salt, pepper, and optional honey or maple syrup in a small bowl.
  4. Pour the dressing over the vegetables and toss thoroughly, using clean hands or salad servers to distribute it through the cabbage.
  5. Let the salad stand for 15–30 minutes before serving. Toss again and adjust the salt, lemon juice, or oil as needed.

Notes

This is a raw salad with no cooking step. Slice the cabbage very thinly for the best texture. Refrigerate leftovers for about 1–2 days; add delicate herbs close to serving when possible.