Cooked and Loved Cabbage Salad (Printable)

Tender warm cabbage with crisp vegetables in tangy herbaceous dressing

# What you need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# How to make it:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is tender but still vibrant.
02 - Remove the cabbage from the heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Helpful Hints:

01 -
  • The cabbage becomes tender and almost buttery after a quick sauté, losing that raw harshness people often complain about.
  • It comes together in 25 minutes flat, which means weeknight dinners or last-minute sides suddenly feel effortless.
  • The dressing hits that perfect balance of tangy and slightly sweet, so you'll actually crave vegetables instead of tolerating them.
02 -
  • Don't overcook the cabbage when sautéing, or it'll turn into an unappetizing mush and lose all the vibrant color that makes this dish beautiful.
  • Emulsifying the dressing with the mustard makes a real difference—it keeps the oil and vinegar from separating and creates a silky coating on the vegetables.
  • Serve it warm or at room temperature on the same day if possible, because it wilts over time and loses the textural contrast you're after.
03 -
  • If you're sensitive to raw onion's bite, try this: slice your onion and soak it in a little ice water for 5 minutes before adding it to the salad, which mellows the sharpness without losing the flavor.
  • Taste as you season, because the warmth of the salad amplifies salt, so what tastes right when it's hot might feel oversalted as it cools.
Go back