Red Cabbage Salad

Simple and delicious, this cabbage salad recipe is a versatile side dish. Crisp red cabbage is thinly sliced and tossed with freshly grated parmesan cheese and a creamy homemade Italian dressing.

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Similar to a coleslaw, this cabbage salad is a quick and delicious side dish. With only a few simple ingredients, it’s easy to throw together and stores well in the fridge.

Thinly sliced red cabbage is tossed with freshly grated parmesan cheese and a simple homemade creamy Italian dressing.

It’s a versatile side dish for any time of year, but it really goes great with spring and summer meals, like BBQ. Or, try it as a side for a slow cooker meal, like pulled pork. You really can’t go wrong!

Find More Spring Recipes at Quail Creek Homestead:

• Maple Bacon Roasted Asparagus
• Strawberry Spinach Salad
• The Best Homemade Spinach Dip (Using Fresh Spinach!)
• Sourdough Strawberry Shortcake

What You’ll Love About This Cabbage Salad Recipe

Make ahead and store. This salad stores well in the fridge – it actually tastes better after refrigerating for a few hours. Like a coleslaw or broccoli salad, the flavors and texture improve after it marinates a bit.

Appearance. I love how this salad looks on your plate. The bright pop of color complements any entree well.

Taste & texture. The crisp texture of thinly sliced cabbage paired with Italian dressing makes for a light and refreshing side dish.

Ingredients for Cabbage Salad

Besides the ingredients needed for the creamy Italian dressing, this salad only calls for two ingredients!

Red cabbage – go for a dense, crisp head of red cabbage.

Parmesan cheese – skip the bagged shredded parmesan and grab the block. Fresh finely grated parmesan cheese gives the best flavor and texture.

Ingredients for Creamy Italian Dressing

White vinegar

Olive oil

Finely grated parmesan cheese

Mayonnaise

Fresh lemon juice

Honey

Fresh garlic, finely minced

Seasonings: dried basil, parsley, thyme, oregano, marjoram, onion powder

Salt and pepper

How to Make Cabbage Salad

Peel off the outer leaves of the cabbage and wash the head of cabbage. Slice thinly in about 1/8-1/4 inch thickness and place in a large bowl.

Add fresh finely grated parmesan cheese and toss to combine.

Make the dressing: whisk all ingredients together. Store in a sealed container in the refrigerator for up to a week.

Drizzle about half of the dressing over the cabbage mixture and combine well. Add more if needed; depending on the size of your cabbage.

Cover and refrigerate at least an hour before serving. When ready to serve, toss to combine and add more dressing if needed.