This red cabbage salad has crunch, fresh flavor, and a garlicky Greek dressing—the perfect salad to pair with your lunch or dinner any night of the week.
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Purple cabbage is such an underrated vegetable. It's crunchy, slightly salty, and has amazing flavor.
The trick to making the perfect cabbage salad is to soften the cabbage leaves. I learned this method from Kimchi.
Sprinkle the cabbage leaves with salt, squeeze, and massage to wilt, give them a quick rinsing, strain, and then season them right before introducing the rest of the vegetables. This method will make the cabbage soft and with less chewing.
The Greek dressing gives the dish a lovely lemony note without overpowering the other flavors, allowing each ingredient to taste harmonious.
Red Cabbage Salad Ingredients
- Red cabbage.
- Fresh mint.
- Bell pepper.
- Cucumber.
- Chives.
- Lemon.
- Garlic.
- Sea salt.
- Oregano.
- Olive Oil.
See the recipe card for quantities.
How to Make Red Cabbage Salad
This recipe has three main steps: make the Greek dressing, wilt the cabbage, then combine the ingredients, and serve.
Make the Greek Dressing
- Add the oregano, garlic, salt, and pepper to a mixing bowl.
- Add the lemon juice. Stir to dissolve the salt.
- Finally, slowly add olive oil while whisking until a smooth, pale yellow dressing forms.
Softened the Red Cabbage
- Add the cabbage and sea salt to a large bowl.
- Toss the cabbage with the salt. Gently squeeze and massage.
- Place aside for 5 minutes.
- Rinse the cabbage with cold water, drain, and dry the cabbage ( I like to dry the cabbage with a salad spinner).
- Finally, add the Greek dressing to the cabbage, and toss to combine.
Put it All Together
- Add the diced peppers, mint, chives, and cucumbers to the cabbage.
- Toss to combine.
- Enjoy right away.
Tip: Season the red cabbage with salt, squeeze to generate liquid, and put the wilted cabbage + liquid in a jar with a cover. Furthermore, let it sit on the counter to ferment for 2-3 days, creating a sauerkraut that will give the salad a lovely, tart flavor.
How to Store
To store already-made cabbage salad, transfer it to an airtight container with a lid and consume it within 3 days.
Additionally, if you want to make this salad ahead of time, it is best to keep the salad dressing separate from the rest of the ingredients to prevent the salad from becoming soggy.
More Salad Recipes:
- Mediterranean Cauliflower Salad with Lemon & Herbs
- Shirazi Salad with Cucumber, Tomato & Herbs
- Fattoush Salad
- Kisir (Turkish Bulgur Salad)
Red Cabbage with Greek Dressing Recipe
Experience a delicious red cabbage salad with a garlicky Greek dressing! Crunchy and flavorful, the perfect side dish for lunch or dinner.
- Prep Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 People 1x
- Category: Salad
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups chopped red cabbage
- 1 + ¼ teaspoon sea salt, divided
- 2 tablespoons lemon juice (about 1 large lemon)
- ¼ teaspoon coarse black pepper
- 1 clove garlic, finely chopped
- 1 teaspoon dried oregano
- 6 tablespoons olive oil
- ¼ cup fresh chopped chives (or 2 green onions, chopped)
- 1 medium bell pepper, diced
- 4 persian cucumbers, small dice
- ¼ cup chopped fresh mint
Instructions
Greek Dressing
- Add the lemon juice, ¼ teaspoon sea salt, pepper, garlic, and oregano to a small bowl. Stir to dissolve the salt.
- Slowly add olive oil to the lemon juice mixture while continuously whisking until a smooth, pale yellow dressing forms. Place aside, now soften the cabbage.
Soften the Cabbage
- Add the diced cabbage and 1 teaspoon sea salt to a large bowl.
- Toss the cabbage with the salt and gently squeeze and massage to puncture and soften the leaves.
- Place aside for 5 minutes.
- When ready, rinse the cabbage with cold water, drain, and dry the cabbage ( I like to dry the cabbage with a salad spinner).
- Add the cabbage and Greek dressing to a big bowl. Mix with two large spoons. Now let's put everything together.
Put it All Together
- Add the chives, bell pepper, cucumber, and mint to the cabbage. Toss once again to combine.
- Serve immediately.
Stacey says
This cabbage salad was so good. I added parsley and it was perfect.
Pam Frye says
I was finished prepping the salad , and went back over it, somewhere cucumber is mentioned, but it is nit in the Ingredient list
Ashley says
Hi Pam, so glad you are here! It's 4 Persian cucumbers, diced. Add it when you add the diced bell peppers. Have a great summer!
Lynette Mobley says
Loved this. I substituted the mint for Feta cheese. This salad was good for days.
Ashley says
Lynette, that sounds delicious! I'm so glad you enjoyed the recipe.