Crunchy red cabbage salad with red bell peppers and onions tossed in a simple apple cider vinegar, lemon juice, and olive oil dressing. An easy make-ahead side dish perfect for cookouts, potlucks, and weeknight dinners.
Red Cabbage Salad Recipe
Raise your hand if you love cabbage! By the number of cabbage recipes I’ve shared here, you already know I do.
Whenever I spot a head of red cabbage, this salad is usually the first thing I make. It’s crunchy, colorful, and gets even better after sitting in the refrigerator for a few hours. Tossed with a simple apple cider vinegar dressing, this easy red cabbage salad is perfect for summer cookouts, potlucks, or as a fresh side dish with just about any mea
Looking for a creamier version? Toss this salad with my School Cafeteria Salad Dressing for a nostalgic lunchroom-style salad everyone loves.
Recipe Tips & Ingredient Notes
- Red cabbage: The thinner you slice it, the better the texture. A mandoline works great here if you have one, but a sharp knife does the job too.
- Red bell pepper: Adds sweetness and crunch. You can swap in orange or yellow bell pepper if that’s what you have on hand.
- Onion: Red onion gives the best flavor here, but a sweet onion will also work if you prefer something milder. You’ll notice we let the onion sit for about an hour in the fridge—why? Raw red onion can sometimes be sharp and a little overpowering. That resting time takes the edge off and mellows it out so it blends right into the salad instead of standing out on its own.
- Dressing: The apple cider vinegar dressing is simple but strong—perfect for holding up to hearty cabbage. If you like a slightly softer flavor, add a touch more olive oil or a pinch of sugar/honey.
- Make it ahead: This salad tastes even better after it sits for a few hours, so don’t be afraid to prep it early.
- Texture tip: If you want a slightly softer salad, let it marinate longer. For maximum crunch, serve within a few hours of tossing.
Make Ahead and Storing Instructions
Make Ahead: This red cabbage salad is a great make-ahead side dish. You can prep it up to 24 hours in advance and store it in the refrigerator. In fact, it gets even better as it sits and the flavors blend together.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The cabbage will soften slightly over time but will still stay flavorful and crunchy. Give it a quick toss before serving, and add a splash of dressing if needed to freshen it up.
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Crunchy Red Cabbage Salad with Apple Cider Vinegar Dressing
PrintIngredients
- 1/4 cup white sugar
- 1/4 cup yellow onion sliced thin
- 1 tablespoon celery salt
- 1 large head red cabbage sliced thin
- 1 medium red bell pepper sliced thin
- 1/3 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- black pepper to taste
- 1/2 cup crumbled blue cheese optional
Instructions
- Add sugar, onion and celery salt to a large bowl. Stir. Put in refrigerator and let sit for 1 hour.
- Add cabbage and red pepper to the sugar mixture. Stir. Pour in apple cider vinegar, olive oil, lemon juice and onion powder and mix so everything is combined. Season with black pepper to taste.
- Sprinkle blue cheese on top (optional but recommended). Serve and enjoy!
MaryLou Breed says
Best Cabbage Salad Recipe Ever!!!
I’m not a fan of Coleslaw, so l was skeptical about this… paired perfectly with my oven roasted Salmon. THANK YOU!
Pamela Reed says
Yay, so happy you liked this cabbage salad! Thanks for stopping by MaryLou!