Red Cabbage Salad

Just like my yummy summer broccoli slaw, it’s a quick mix of a few ingredients in a large bowl. If I were to guess, it’s probably the easiest thing you can make aside from slicing a loaf of bread. 

Red Cabbage Salad: Easy and Versatile

May I also suggest, this red cabbage salad is also a pretty fabulous hot dog topping? It’s colourful, vibrant and makes such a pretty addition to any plate. So go on, make this side dish for your next BBQ!

Red Cabbage Salad with Red Wine Vinaigrette

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Amanda McKillop

This vibrant red cabbage salad is tossed in a simple red wine vinaigrette with diced red onion for a crunchy, tangy side dish that comes together in minutes. Perfect alongside grilled meats, burgers, or piled on top of hot dogs for a colourful twist.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 61 kcal

Equipment

• Large mixing bowl
• Mandoline or sharp chef’s knife
• Cutting board
• Measuring spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 10 ounces shredded red cabbage 280g
• ½ medium red onion diced
• 2 tablespoons extra-virgin olive oil 30ml
• 3 tablespoons red wine vinegar 45ml
• ½ teaspoon fine sea salt or to taste
• ¼ teaspoon freshly ground black pepper or to taste

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Instructions

 

• Add the shredded red cabbage and diced red onion to a large mixing bowl.
  10 ounces shredded red cabbage, 1/2 medium red onion
• Drizzle with the olive oil and red wine vinegar, then season with salt and pepper.
  2 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper
• Toss well until the cabbage is evenly coated in the vinaigrette. Taste and adjust seasoning if needed. Serve immediately, or refrigerate for 30 minutes to allow the flavours to meld.
  10 ounces shredded red cabbage, 1/2 medium red onion, 2 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper

Notes

Storage: Keeps well in an airtight container in the fridge for up to 3 days. The cabbage will soften slightly but remains flavourful — give it a good toss before serving.

Make-Ahead: You can prepare this salad up to 24 hours in advance. The vinegar lightly pickles the cabbage, which many people actually prefer.

Substitutions: Swap red wine vinegar for apple cider vinegar for a slightly sweeter profile. Add 1 teaspoon of honey or maple syrup to balance the acidity if desired.

Variation: Toss in shredded carrots, sliced radishes, or toasted sunflower seeds for extra texture and colour.

Pro Tip: Use a mandoline or the slicing disc of a food processor for paper-thin, uniform shreds — thinner cabbage absorbs the vinaigrette more evenly and tastes less tough.

Nutrition

Serving: 1servingCalories: 61kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 208mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 528IUVitamin C: 28mgCalcium: 24mgIron: 0.5mg

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