Pin it The first time I made cabbage salad this way, my kitchen smelled like caramelized vegetables and sharp vinegar, and I couldn't stop eating it straight from the bowl. Something about warm cabbage instead of raw changed everything for me.
Last winter I served this at a dinner party when my friend mentioned she was trying to eat more vegetables but hated boring salads. She went back for thirds and asked for the recipe before she even put on her coat.
Ingredients
- 1 medium green cabbage: Slicing it thin makes all the difference between tough shreds and silky tender pieces that soak up dressing beautifully
- 1 large carrot: Julienned adds this sweet crunch that plays so nicely against the slightly bitter cabbage
- 1 small red onion: Thin slices bring just enough sharpness to cut through the warm vegetables
- 1 red bell pepper: I love the pop of color and fresh sweetness it brings to the bowl
- 2 tbsp fresh parsley: Chopped right before serving adds this bright herbal finish that wakes everything up
- 3 tbsp extra-virgin olive oil: One tablespoon for cooking the cabbage, the rest for the dressing
- 2 tbsp apple cider vinegar: Gives the dressing this perfect tangy backbone
- 1 tbsp Dijon mustard: Essential for that creamy emulsified texture
- 1 tsp honey: Just enough sweetness to balance all the sharp flavors
- 1/2 tsp sea salt and 1/4 tsp black pepper: Don't skimp here, the warm cabbage needs proper seasoning
- Optional toppings: Toasted walnuts for crunch, feta for creaminess
Instructions
- Warm the cabbage:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add the sliced cabbage, and sauté for 4 to 5 minutes until just tender but still vibrant
- Combine the vegetables:
- Transfer the warm cabbage to a large mixing bowl, then add the carrot, red onion, bell pepper, and parsley
- Whisk the dressing:
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until thickened
- Toss and rest:
- Pour the dressing over the vegetables, toss thoroughly, and let the salad rest for 5 minutes before adding toppings
Pin it This recipe became my go-to for potlucks after I brought it to a summer barbecue and three different people asked if I'd make it again next year. There's something about it that feels substantial but still light enough for hot weather.
Making It Your Own
Sometimes I add thinly sliced radishes or shredded apple for extra crunch, especially when I want more color in the bowl. The variations are endless once you understand the basic warm cabbage concept.
Perfect Pairings
This salad sits so beautifully next to grilled chicken or roasted salmon, the warm vegetables complement the smoky meat in ways I didn't expect until I tried it on a whim one Tuesday night.
Make Ahead Magic
The salad keeps well refrigerated for up to 2 days, but I've learned it tastes best at room temperature, so take it out about 20 minutes before serving if you've made it ahead.
- Toast your walnuts just before serving for maximum fragrance
- Add the feta at the last minute so it doesn't get mushy
- Double the dressing if you love things really tangy
Pin it I hope this warm cabbage salad finds its way into your regular rotation the way it has mine, bringing vibrant color and satisfying texture to your table.
Recipe FAQs
- → Should I serve this cabbage salad warm or cold?
This dish shines when served warm or at room temperature, which allows the flavors to meld beautifully. If refrigerating leftovers, let the salad come to room temperature before serving for the best taste and texture.
- → Can I make this salad ahead of time?
You can prepare the vegetables and dressing separately up to a day in advance. Store them in airtight containers in the refrigerator, then combine and dress the salad just before serving. The dressed salad keeps well for 2 days refrigerated.
- → What vegetables work well as additions?
Thinly sliced radishes, shredded apple, or shaved Brussels sprouts add excellent crunch. You could also incorporate shredded kale or Swiss chard for extra nutrients and texture variation.
- → How do I make this completely vegan?
Simply substitute maple syrup for the honey and omit the feta cheese topping. The remaining ingredients are naturally plant-based, making this easily adaptable for vegan diets while maintaining all the flavor.
- → What proteins pair well with this salad?
Grilled chicken, roasted salmon, or pan-seared tofu complement the tangy flavors beautifully. The salad also works wonderfully alongside lamb chops or as part of a larger mezze spread with hummus and warm pita.
- → Can I use different types of cabbage?
Red cabbage creates a stunning visual contrast with the peppers and carrots. Savoy cabbage offers delicate, crinkled leaves that absorb dressing beautifully. Napa cabbage works well for a lighter, more tender version.