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This fresh and crunchy Cabbage Salad is filled with colorful veggies, golden raisins, and raw pepitas drizzled with a tangy maple vinaigrette. This easy side dish is perfect for beach days, by the pool, and all your summer entertaining.
Meggan’s notes
If your goal is to make a salad that stands out among the rest, this Cabbage Salad is definitely a contender. I studied the foundations of great salad-making in culinary school, and I’m excited to pass along my wisdom to you. Spoiler alert: You eat with your eyes first!
Along with a carefully-chosen assortment of cabbage, red peppers, carrots, and green onions, I added golden raisins for sweetness and raw pumpkin seeds for crunch. But the real winner is the maple vinaigrette, tangy from a touch of Dijon mustard. It’s simple and sweet and it ties the whole salad together.
People always ask me for this recipe when I bring it to parties. Everyone loves the vibrant rainbow of veggies, and once they take a bite, the rest is history! It’s too good not to share. Enjoy cabbage salad with grilled chicken, tofu, and shrimp, or build containers during your next meal prep session.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Cabbage salad ingredients
- Garlic powder: Or substitute 1 clove minced fresh garlic. The garlic is really important here. Without it, the maple vinaigrette will taste flat and overly sweet.
- Cabbage: For a less colorful (but still tasty) salad, use all green or all red cabbage.
- Carrots: For the lightest workload, buy shredded carrots in a bag. Or substitute 2 medium carrots, peeled and grated.
Step-by-step instructions
- In a small bowl or in a jar with a tight-fitting lid, add olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and salt and pepper to taste (start with a pinch of salt and pepper and increase as desired). Whisk or shake to combine.
- In a large bowl, add both cabbages, bell pepper, carrots, scallions, raisins, and pumpkin seeds.
- Drizzle with the vinaigrette and toss to combine. Let the salad sit for at least 10 minutes for the flavors to blend.
Recipe tips and variations
- Yield: This recipe makes about 12 cups of salad, enough for 12 servings, 1 cup each. Or, feed 6 people a larger portion of salad, 2 cups each.
- Storage: Store leftovers covered in the fridge for up to 4 days. The salad will soften over time but is still safe to eat. Draining extra liquid out of the bottom of the storage container will help keep the salad crunchy.
- Make ahead: Prep the vegetables up to 2 days in advance and store them separately in the refrigerator.
- Customize your cabbage salad: Add all your favorite fresh herbs like cilantro, basil, or mint. Use lemon juice or lime juice instead of apple cider vinegar.
- Thai peanut dressing: This easy, delicious Thai Peanut Dressing is made from mostly pantry ingredients like peanut butter and soy sauce and is delicious on this cabbage salad.
- Asian cabbage salad: For an international twist, substitute my Asian Salad Dressing made with rice vinegar, fresh ginger, and sesame oil. Use edamame instead of the golden raisins and fresh cilantro on top and garnish with sesame seeds.
- Apple coleslaw: When the temperature drops, make my Apple Coleslaw Recipe with a zippy honey-mustard dressing, fresh apple slices, dried cranberries, and almonds.
Frequently Asked Questions
Add a pinch of red pepper flakes to the salad dressing or slice up a thai bird chili or fresh serrano chili for the salad. If everyone loves spice, stir it right in. Otherwise, serve it on the side so everyone can add as desired.
Round out the meal
Fish and Seafood Recipes
Baked Salmon
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Grilled Fish Tacos with Spicy Slaw
Appetizer Recipes
Chinese Chicken Wings
Fish and Seafood Recipes
Grilled Shrimp Skewers
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Cabbage Salad
Ingredients
For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon garlic powder (see note 1)
- Salt and freshly ground black pepper
For the salad:
- 4 cups shredded green cabbage (see note 1)
- 4 cups shredded red cabbage
- 1 red bell pepper seeded and thinly sliced
- 1 cup shredded carrots (see note 1)
- 1 bunch scallions sliced
- 1 cup golden raisins
- 1/2 cup raw pumpkin seeds
Instructions
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and salt and pepper to taste (I like ½ salt and ¼ teaspoon pepper).
- In a large bowl, add both cabbages, bell pepper, carrots, scallions, raisins, and pumpkin seeds. Drizzle with the vinaigrette and toss to combine. Let the salad sit for at least 10 minutes for the flavors to blend.
Notes
- Garlic powder: Or substitute 1 clove minced fresh garlic. The garlic is really important here. Without it, the maple vinaigrette will taste flat and overly sweet.
- Cabbage: For a less colorful (but still tasty) salad, use all green or all red cabbage.
- Carrots: For the lightest workload, buy shredded carrots in a bag. Or substitute 2 medium carrots, peeled and grated.
- Yield: This recipe makes about 12 cups of salad, enough for 12 servings, 1 cup each. Or, feed 6 people a larger portion of salad, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. The salad will soften over time but is still safe to eat. Draining extra liquid out of the bottom of the storage container will help keep the salad crunchy.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So good and flarorable recipe!
-thank you all the way from Finland!
Hello! I’m so glad you enjoyed it, Aili! Take care! – Meggan