This easy fresh Green Cabbage Salad is perfect for any meal. A simple recipe with fresh ingredients, ready in 10 minutes including a delicious tangy vinaigrette dressing.
If you’re in need of a healthy side dish this savory and tangy green cabbage salad makes for a perfect addition to your dinner table. It’s quick to make, uses fresh simple ingredients, is easy to scale for a potluck gatherings, summer BBQs, or even that Thanksgiving feast and is bursting with fresh flavors.
Ingredients Needed:
With fresh ingredients and a simple vinaigrette, you may already have everything needed for this salad.
- Green cabbage
- Parsley
- Green onions
- Apple cider vinegar
- Olive oil or other good salad oil
- Sugar
- Salt
Equipment Needed:
- Large mixing bowl
- Half-pint or pint-size jar with a lid (for dressing)
- Knife and cutting board (for chopping vegetables)
How To Make Easy Cabbage Salad:
This salad, with its few simple steps, is an ideal choice for quick and easy meals on busy evenings.
- Combine the shredded green cabbage, chopped parsley, and finely chopped green onions in a large bowl.
- To prepare the dressing, add apple cider vinegar, olive oil, sugar, and salt to a jar. Close the lid tightly.
- Shake the jar vigorously for about a minute or until the sugar is completely dissolved.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Serve immediately to enjoy the freshest taste and texture.
Frequently Asked Questions:
Can I use purple cabbage or Napa cabbage?
Yes! To add a pop of color to your salad use purple cabbage. Both purple and green cabbage offer similar flavors and textures. While Napa cabbage is an option, green or purple cabbage is preferable for their crisper texture.
Curly parsley or Italian parsley?
Both work well, but Italian parsley has a more robust flavor.
Can this salad be prepared ahead of time?
It’s best to dress the salad just before serving to maintain crispness. If you would like to prep ahead, plan on storing the chopped veggies and jar of dressing in the fridge until you’re ready to serve. When ready, give the dressing a shake then pour over and toss the salad.
Substitutions:
- Vinegar: You can substitute other mild vinegars for apple cider vinegar such as rice vinegar.
- Sugar: Feel free to use a sugar substitute if desired.
Storage/Leftovers:
This salad doesn’t store well after dressing. I highly recommended making as much as you think you will enjoy immediately or dressing the salad as you go.
Salads and more:
If you are looking for a few more salad recipes or sides to add to your upcoming meal plan my Tuna Salad with Celery is a snack game changer and my simple Broccoli Salad is always a hit. If you’re looking for “fresh from the garden” like this green cabbage salad you will enjoy my Easy Tomato Salad or a Fresh Summer Pasta Salad filled with fresh garden produce.
Cabbage Salad Recipe Card:
Green Cabbage Salad
Ingredients
- 4 cups green cabbage shredded – about 1 lb
- 1 1/2 cups parsley chopped – 1 large bunch
- 3/4 cup green onions finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil or other good salad oil
- 3 Tablespoons sugar
- 1 teaspoon salt
Method
- In a large bowl place the shredded cabbage, chopped parsley and green onions together.
- To make the dressing, in a half pint or pint-size jar, add the apple cider vinegar, oil, sugar and salt. Shake vigorously for a minute or until the sugar has dissolved.
- Dress and toss the salad right before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Thank you for trying out this cherished family recipe for Easy Green Cabbage Salad. It’s a testament to simple, fresh ingredients and the legacy of my great grandmother, who lived a remarkable 106 years, tending to her garden with love and care. Share your experience with this recipe in the comments, and happy cooking!
Originally Published: 11/12/2023 Updated (text and links): 01/07/2025
I have made this salad and it is delicious! Loved snacking on it throughout the day and had to remember to leave some for dinner. It is an ideal salad to serve in hot and humid climates because it doesn’t wilt.