This starter is a simple and usual recipe but I love red cabbage salad!
Raw red cabbage has such a wonderful color that it’s just some happiness in a plate.
More, red cabbage salad is suitable for every one. It’s a healthy starter that you can combine with numerous colored ingredients such as avocado, corn, string bean or onion for instance. Red cabbage salad is also a great barbecues side-dish!
This super slaw is also great if you go on a slimming diet (as me at the moment…)but you have to take great care of the salad dressing:
Season with more lemon than olive oil!
Some chop red cabbage roughly to make this salad but I prefer a very thinly sliced red cabbage, and I use a mandolin instead of food processor to get it. But using a mandolin takes more time and is harder…
If you buy a medium head of red cabbage, you’ll get a big, very big bowl of red cabbage salad but don’t worry:
It keeps well in fridge up to 5 days and it’s so delicious that you won’t toss any!
After 1 day in fridge, the salad dressing works a bit as a marinade:
Red cabbage salad stays crunchy in spite of lemon juice and vinegar but the flavor of the salad dressing totally impregnates red cabbage and it’s heavenly!

Red cabbage salad is ready within 15 minutes.


  • 1 Medium head red cabbage
  • 2 Table spoon olive oil
  • 2 Table spoon Balsamic vinegar
  • 1 Table spoon Dijon mustard
  • 1 Lemon
  • Salt and pepper


  1. Make first the salad dressing:
    Squeeze lemon and pour juice into a large salad bowl. Add Dijon mustard, olive oil and Balsamic vinegar. Beat together.
  2. Wash red cabbage and cut into chunks.
  3. Wash red cabbage, cut into pieces.

  4. Slice thinly with a mandolin, put in salad bowl with the salad dressing and toss.
  5. Slice thinly with mandolin in  the large salad bowl with salad dressing and toss.

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