This cabbage cold salad is one of my go to sides when I want something light and crunchy without turning on the stove. It is a simple salad using cabbage you probably already have in the fridge, tossed in a honey mustard dressing that is tangy, a little sweet, and ready in one bowl. I make a batch most weeks since it holds up well and tastes even better once it has had time to chill.
Key Features
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy
Dietary Labels: Gluten Free, Dairy Free
Why You’ll Love This Cabbage Cold Salad
The cabbage stays crisp even after a day in the fridge, so this cabbage crunch salad keeps its bite from the first serving to the last. You will find this cabbage salad easy to pull together, it only needs one bowl and a few pantry staples. It is an easy side for busy weeknights or a potluck. It is healthy and light too, built from real vegetables and a simple dressing without anything processed.
Ingredients
For the salad, you just need shredded or thinly sliced green cabbage.
For the honey mustard dressing, you will need:
- Dijon mustard
- Apple cider vinegar
- Water
- Honey
- Salt
- Black pepper
How to Make
Shred the Cabbage
Shred the cabbage thinly with a box grater, or slice it thin with a sharp knife. Pre-shredded cabbage from the store works too if you want to save time.
Whisk the Dressing
The cabbage dressing comes together in one bowl with a quick whisk. Combine the Dijon mustard, apple cider vinegar, water, and honey, then season with salt and black pepper.
Pro tip: the dressing is ready once it looks smooth.
Toss and Chill
Pour the dressing over the cabbage and toss well until every strand is coated. Chill in the fridge for at least 30 minutes before serving. This salad is best enjoyed cold, so skip serving it warm or at room temperature. This cabbage crunch salad holds its bite even after chilling, so do not worry about it turning soft.
Cabbage Cold Salad with Honey Mustard Dressing
Ingredients
Equipment
Method
- Shred the green cabbage thinly using a box grater, or slice it thin with a sharp knife. You can also use pre-shredded cabbage from the store to save time. Place it in a large mixing bowl.
- In a small bowl, whisk together the dijon mustard, apple cider vinegar, water, and honey. Season with salt and black pepper and whisk again until smooth.
- Pour the dressing over the cabbage and toss well until every strand is coated. Serve right away, or let it sit for 15 to 20 minutes so the cabbage softens slightly and soaks up more flavor.
Video
Notes
Substitutions
Not sure what to swap in this recipe? Here are a few easy options, if you want to try something different. For a milder cabbage salad dressing, use less mustard and a touch more honey.
| Instead of | Try | Why |
|---|---|---|
| Green cabbage | Red cabbage or a coleslaw mix | Adds color and a slightly peppery bite |
| Dijon mustard | Whole grain mustard or yellow mustard | Whole grain adds texture, yellow mustard is milder |
| Apple cider vinegar | White wine vinegar or lemon juice | Keeps the same tangy balance |
| Honey | Maple syrup | Makes the honey dijon salad dressing vegan |
Looking for more cabbage salad ideas? Try adding shredded carrots or a handful of toasted seeds for extra crunch.
I love pairing this salad with chicken and rice, it is a great combo.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. This shredded cabbage salad holds up well over that time, and it is meant to be eaten cold straight from the fridge.
FAQ
Yes, it comes together in about ten minutes with one bowl for the dressing and one for tossing.
It is made with real vegetables and a simple dressing, without any processed ingredients, and it fits both a gluten free and dairy free diet.
If you make this salad, I would love to know how it turned out. Please leave a comment below and let me know!
