cabbage salad recipe

Cabbage Salad

1 hr prep time, serves 6 people

Cabbage salad is a classic side dish, and a must have for any backyard barbecue. It’s simple to make, with just a few easy to find ingredients. The vinegar based dressing is sweet, tangy, and vibrant, pairing well with a variety of main dishes. Serve with fish, chicken, or beef.


  • 1/2 head white cabbage
  • 1/2 head purple cabbage
  • 2 cucumbers
  • 1 large carrot
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tsp black pepper


  1. Shred the white and purple cabbages into a large bowl. Add 1/2 tsp of salt and 1 tsp of sugar. Mix well and set aside for 20 minutes.
  2. Meanwhile, peel and shred the large carrot. Then wash and slice the cucumbers into coins. Then cut the coins in half.
  3. Once 20 minutes has passed, press down on the shredded cabbage and drain the excess liquid from it.
  4. Add the shredded carrots, sliced cucumbers, and minced garlic into the large bowl.
  5. In a small bowl, whisk the olive oil, vinegar, black pepper, and 1/2 tsp of salt. Pour this dressing over the salad and mix well. Store it in the fridge for 30 minutes to allow the cabbage to absorb the dressing and soften.
  6. Take out the bowl from the fridge and mix again. Serve.