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Pioneer Woman Cabbage Salad

Pioneer Woman Cabbage Salad - recipe card
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This vibrant cabbage salad is a crisp, tangy, and refreshing side dish that comes together in minutes. Shredded green and red cabbage are tossed with carrots, bell pepper, and green onions in a sweet-tart vinaigrette, delivering a satisfying crunch with every bite. It is a versatile, crowd-pleasing salad that pairs well with grilled meats or as a light lunch.

Ingredients

Scale
  • 4 cups green cabbage, thinly shredded (about 1/2 medium head)
  • 2 cups red cabbage, thinly shredded (about 1/4 medium head)
  • 1 large carrot, peeled and grated (about 1 cup)
  • 1/2 red bell pepper, thinly sliced into 1-inch strips
  • 3 medium green onions, trimmed and thinly sliced on the diagonal
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon celery seeds (optional, for added flavor)

Instructions

  1. Prepare the vegetables: remove any wilted outer leaves from the cabbages, then cut each head in half through the core. Using a sharp chef’s knife or a mandoline, thinly shred the cabbage into 1/8-inch ribbons, discarding the thick inner core. You should end up with about 4 cups of green and 2 cups of red cabbage; place them in a large mixing bowl.
  2. Peel the carrot and grate it using the large holes of a box grater (about 1 cup). Add the grated carrot to the cabbage. Slice the red bell pepper into thin strips about 1 inch long, and slice the green onions thinly on the diagonal to create pretty, elongated pieces. Add both to the bowl and toss gently to combine.
  3. In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, kosher salt, black pepper, and celery seeds (if using). Whisk until the sugar is completely dissolved and the dressing looks slightly emulsified; this ensures the dressing is well combined and coats every strand of cabbage evenly.
  4. Pour the dressing over the cabbage mixture. Use tongs or your hands to toss thoroughly, making sure every piece is lightly coated. The dressing will start to slightly wilt the cabbage, making the salad more pliable—this is what you want.
  5. Taste and adjust seasoning: add more salt or a pinch of sugar if the dressing is too tart or too flat. The salad should taste bright, tangy, and slightly sweet, with a clean crunch from the vegetables.
  6. For the best flavor, let the salad rest at room temperature for 10 to 15 minutes before serving. This allows the cabbage to absorb some of the dressing and the flavors to meld without losing its crunch. Then toss once more and serve.
  7. Alternatively, you can refrigerate the salad for up to 1 hour before serving; the cabbage will become slightly more tender but still hold its shape. If you plan to serve it later, reserve a little dressing to toss in just before serving to refresh the salad.

Notes

This salad is best enjoyed fresh, but it keeps well in the refrigerator for up to 3 days. Store in an airtight container; the cabbage will soften and release liquid over time, so you may want to drain off excess liquid before serving and add a splash of vinegar or a little salt to brighten the flavors. If making ahead, prepare the salad and dressing separately, store in the fridge, and toss together up to 1 hour before serving. The salad cannot be frozen because the texture of the cabbage will become limp and watery.

Nutrition

Keywords: cabbage salad, pioneer woman cabbage salad, coleslaw alternative, no-cook salad, fresh cabbage salad, crunchy vegetable salad, tangy vinaigrette, easy side dish, healthy salad, summer salad, vegetarian salad, gluten-free salad

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cabbage-salad/