Print

Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo)

Close-up of a vibrant cabbage salad featuring shredded green and purple cabbage, carrots, cucumber, and red pepper tossed in a savory dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this fresh, crunchy cabbage salad tossed in a light, tangy vinaigrette. It is a simple coleslaw alternative perfect for BBQs or weeknight dinners.

Ingredients

Scale
  • 6 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 2 medium carrots, julienned
  • 1 small cucumber, thinly sliced
  • 1/4 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the shredded green and purple cabbage, carrots, and cucumber in a large bowl.
  2. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until the sugar dissolves. This creates your vinegar based cabbage salad dressing.
  3. Pour the dressing over the vegetable mixture.
  4. Toss all ingredients well to coat the vegetables evenly with the tangy dressing.
  5. For best texture, cover the bowl and chill the crunchy cabbage salad in the refrigerator for at least 30 minutes before serving.

Notes

  • For extra flavor, add 2 tablespoons of finely chopped fresh parsley or dill to the salad.
  • If you prefer a sweeter profile, increase the sugar in the dressing by one teaspoon.
  • This healthy side salad holds up well for meal prep and tastes great for up to three days when stored cold.

Nutrition

Find it online: https://chefsily.com/cabbage-salad-easy-tangy-vinegar-no-mayo/