Cooked and Loved Cabbage Salad

Experience the versatility of the star vegetable of 2026 with this Cooked and Loved Cabbage Salad. This dish is a vibrant celebration of textures, bringing together tender sautéed green cabbage and crisp, fresh vegetables in a contemporary, herbaceous presentation. It is as nourishing as it is beautiful, perfect for a quick lunch or a sophisticated side dish.

Save

This recipe transforms traditional slaw into a warm, inviting salad. The tangy Dijon and apple cider vinaigrette ties the components together, while the addition of toasted walnuts and optional feta cheese provides a rich, savory finish that keeps you coming back for more.

Ingredients

• Vegetables
• 1 medium green cabbage (about 900 g), cored and thinly sliced
• 1 large carrot, peeled and julienned
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tbsp fresh parsley, chopped
• Dressing
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey (or maple syrup for vegan option)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Optional Toppings
• 1/4 cup toasted walnuts or sunflower seeds
• 30 g feta cheese, crumbled (omit for vegan/dairy-free)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

Check price on Amazon

Instructions

1.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4–5 minutes, stirring frequently, until the cabbage is just tender but still vibrant.

2.

Remove the cabbage from the heat and transfer to a large mixing bowl.

3.

Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.

4.

In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

5.

Pour the dressing over the vegetables and toss thoroughly to combine.

6.

Allow the salad to rest for 5 minutes to let flavors meld.

7.

Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

Zusatztipps für die Zubereitung

To maintain the best texture, ensure you do not overcook the cabbage; it should be just tender enough to lose its raw edge while retaining its bright green color. For an added layer of freshness and crunch, consider incorporating thinly sliced radishes or a shredded tart apple into the bowl before tossing with the dressing.

Varianten und Anpassungen

This salad is incredibly adaptable to different dietary needs. You can easily make it vegan by substituting the honey with maple syrup and omitting the feta cheese. If you have a nut allergy, toasted sunflower seeds make a delicious and safe alternative to the walnuts, providing a similar earthy crunch.

Serviervorschläge

The Cooked and Loved Cabbage Salad is a versatile companion to many proteins; it pairs exceptionally well with grilled chicken or roasted salmon. This dish can be enjoyed immediately while warm or at room temperature. If you have leftovers, they keep well in the refrigerator for up to 2 days, though serving at room temperature is recommended for the best flavor profile.

Save

With its vibrant colors and balanced flavors, this cabbage salad is sure to become a staple in your kitchen. It’s a modern, healthy way to enjoy one of the season's most nutritious vegetables.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

Check price on Amazon

Recipe Questions & Answers

→ Can I serve this cabbage salad cold?

Yes, while it's delicious warm, this salad tastes wonderful at room temperature or chilled from the refrigerator. The flavors actually develop more depth after resting for a few hours.

→ What vegetables can I substitute?

Feel free to add thinly sliced radishes, shredded Brussels sprouts, or kale for extra greens. Shredded apple or pear adds lovely sweetness and crunch that complements the tangy dressing perfectly.

→ How long does this keep in the refrigerator?

This salad stores well for up to 2 days in an airtight container. For best texture and flavor, bring it to room temperature before serving rather than eating it cold from the fridge.

→ Can I make this vegan?

Absolutely. Simply substitute maple syrup for the honey in the dressing and omit the feta cheese topping. The salad remains completely satisfying and flavorful without dairy.

→ What protein pairs well with this?

Grilled chicken, roasted salmon, or pan-seared tofu all complement the tangy, bright flavors. The salad also works beautifully alongside lamb chops or pork tenderloin for a complete meal.