Red Cabbage Salad

Sliced red cabbage, kale, and shredded carrots, tossed in oil dressing, in a large wooden bowl with wooden and white salad servers. Plus, a served portion in a white bowl.

5 from 8 votes

This 6-ingredient Red Cabbage Salad is packed with antioxidants, and takes just 5 minutes to make. Kale, carrots, and a tangy garlic dressing complement the crunchy cabbage deliciously. (See recipe notes for meal prep ideas.)

Prep Time5

Cook Time0

Total Time5

Course: Salad

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 152kcal

Author: Nisha Melvani

Ingredients

1 bunch kale thinly sliced (about 10 cups)
½ small head red cabbage thinly sliced (about 4 cups)
4 medium carrots shredded (about 2 packed cups)
¼ cup extra-virgin olive oil plus more as needed
1 large lemon juice
2 cloves garlic
Salt and freshly ground black pepper to taste

Instructions

Chopping note: Use a food processor with the slicing disc attachment to chop the kale and cabbage or chop them by hand. Use the shredding disc to grate the carrots or grate them on the largest holes of a box grater.
Combine: Transfer the chopped kale, cabbage, and carrots to a large bowl. Add the olive oil, and lemon juice. Press or grate the garlic into the bowl.
Massage and season: Mix well using your hands to massage the ingredients with the dressing. Add more olive oil as needed to soften the kale. Season with salt and pepper.

Notes

3 Easy Vegan Meals in 30 Minutes using Red Cabbage Salad:

1. Easy Thai Noodle Salad: Mix 1 ½ cups shelled edamame, 3 ounces vermicelli noodles (soaked according to packet directions, cut into 2-inch-long pieces), ⅓ red cabbage salad recipe, and peanut dressing to taste.
2. Crispy Tofu Salad: 14 ounces extra-firm tofu (cubed), tossed in olive oil, one-half spice mix (see below), and 1 ½ teaspoons cornstarch. Roast 425ºF for 20 minutes. Add cooked grain, ⅓ red cabbage salad recipe, and peanut dressing to taste.
3. Chickpea Sweet Potato Salad Bowl: Toss 1 (15-ounce) can chickpeas (drained and rinsed) and 1 large sweet potato (cubed) in olive oil, and one-half spice mix (see below). Roast 425ºF for 20 minutes. Mix with ⅓ red cabbage salad recipe, and peanut dressing to taste.
Spice mix (divide into two equal parts for tofu and chickpea bowls): 1 ½ teaspoons smoked paprika, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, salt, black pepper
Peanut Dressing: 1 cup peanut butter (or tahini or SunButter), ¼ cup tamari, 4 tablespoons maple syrup, 2 tablespoons rice vinegar, 2 teaspoons sriracha, 2 pressed garlic cloves, plus warm water as needed to thin

Nutrition