Red Cabbage Salad

picture of red cabbage salad

Our Famous Red Cabbage Salad

Salads are a funny thing. Don’t get me wrong, I love salads. Some of my favorite meals are salads (like Veggie Grill’s All Hail Kale, Native Foods Chimmichurri Chop Salad, and the 118 Degrees Raw Taco Salad). Salads, done well, are full of flavors, textures, and are a great balance of protein, vitamins, minerals, etc. So I love salads. At the same time, I hate how so many people think that vegans and vegetarians only eat salad. Admit it… one of the most common questions we get – right after, “Where do you get your protein?” – is often something like, “Wow! How do you get full on salads?”

The thing is, like most people with plant-based lifestyles, I don’t just eat salad. From raw avocado tacos to grilled seitan sandwiches to polenta rancheros, I have a pretty diverse, filling selection of things to eat. The bottom line is that I don’t like stupid misconceptions… whether they be about race, gender, or plant-based living.

All that to say, it’s really funny that my first two recipe posts on my blog re-launch are both salad-based. Life is crazy sometimes.

Red Cabbage Salad… This recipe is full of crunch with a nice sour bite and overtones of sweet and salty. It’s the most requested salad I make for potlucks, parties, and other gatherings where we have food. Our daughters have friends who actually look forward to this salad being served at their birthday parties. It’s easy to do and really tasty, so you can’t go wrong.


Red Cabbage Salad


1 head of red cabbage shredded (sliced thinly… no more than a ¼ inch thick)


  • ⅛ of a medium onion, chopped
  • 1-2 cloves garlic, minced
  • ⅔ C. red wine vinegar
  • ¼ C. canola oil
  • 2-3 Tbsp. agave nectar or maple syrup
  • 1 tsp. sea salt
  • 1 tsp. seasoning salt (lemon pepper, shish kabob seasoning, etc.)
  • ¼ tsp. fresh ground black pepper


  • Put all the dressing ingredients into a blender and blend on high until the dressing is emulsified and no onion or garlic chunks remain.
  • Pour dressing over the shredded cabbage.
  • Mix well and let marinate for 6-8 hours in the refrigerator, mixing every hour or so.
  • Enjoy! It will be good in the refrigerator for a little over a week (if you have any left).

Tip: If you have a leakproof container, that will fit all the cabbage, then it makes things easier. You can put all cabbage and finished dressing into the leakproof container and shake the whole thing instead of mixing by hand. Shake every hour or so and let marinate in refrigerator for 6-8 hours.

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