Crisp red cabbage, sweet peppers, and Persian cucumbers tossed in a bright, garlicky Greek dressing.
I love this salad because it's crunchy, colorful, and holds well. The cabbage softening method makes it tender while maintaining a satisfying crunch.
The Greek dressing is light, fresh, and lemony, and gives the cabbage salad just the right amount of tang. It's honestly one of my favorite recipes to prep in advance.
Why This Recipe Works Great for Meal Prep
- Crisp & Fresh: The cabbage stays crunchy for up to 3 days in the fridge.
- Flavorful: The Greek dressing keeps every bite bright without wilting the vegetables.
- Time-Saver: Prep the cabbage, veggies, and dressing ahead, then mix just before serving.
Red Cabbage Salad Ingredients
- Red cabbage - the star of the show, packed with crunch and color.
- Fresh mint - adds a bright, refreshing flavor.
- Bell pepper - for sweetness and a pop of color.
- Cucumber - cool, crisp, and perfect for balance.
- Chives - mild oniony flavor to tie it all together.
- Lemon - juice and zest for that zesty tang.
- Garlic - for savory depth.
- Sea salt - to bring all the flavors to life.
- Oregano - classic herb to give it that Greek vibe.
- Olive oil - smooth, fruity, and keeps everything luscious.
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.
Meal Prep & Storage Tips
- Portion into 4 containers for easy lunches.
- Keep dressing separate until ready to eat.
- Stays crisp and flavorful for up to 3 days in the fridge.
More Salad Recipes:
- Mediterranean Cauliflower Salad
- Steak Salad with Parmesan and Pear
- Spinach Apple Salad with Shallot Vinaigrette
- Roasted Beet Salad with Goat Cheese
If you enjoy recipes like this, check out my Meal Prep Salads collection!
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Red Cabbage Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This crunchy, vibrant Red Cabbage Salad is a perfect make-ahead option for lunches or side dishes. With a garlicky, lemony Greek dressing and crisp, colorful veggies, it stays fresh in the fridge and is ready to grab whenever you need a healthy side.
Ingredients
Cabbage Salad
- 4 cups chopped red cabbage
- 1 medium red bell pepper, diced
- 4 Persian cucumbers, small dice
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh chives (or 2 green onions)
Greek Dressing
- 2 tbsp lemon juice (about 1 large lemon)
- 1 clove garlic, finely chopped
- 1 tsp dried oregano
- ¼ tsp coarse black pepper
- ¼ tsp sea salt
- 6 tbsp olive oil
Instructions
- In a small bowl, whisk together lemon juice, garlic, oregano, salt, and pepper. Slowly drizzle in olive oil while whisking until smooth. Set aside.
- Sprinkle cabbage with 1 teaspoon salt, and massage gently for 2-3 minutes. Let sit for 5 minutes, rinse, and drain thoroughly (salad spinner works great).
- Toss cabbage with the dressing. Add bell pepper, cucumber, chives, and mint, and combine gently.
- Enjoy immediately, or store in an airtight container for up to 3 days. Keep dressing separate if prepping in advance to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Meal-Prep Salads, Make-Ahead Salads
- Cuisine: American
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.