Marinated Cabbage Salad
Crisp, vibrant, and packed with tangy flavor, this Marinated Cabbage Salad is the ultimate make-ahead side dish for any occasion. Featuring finely shredded green cabbage, sweet carrots, and zesty red onion, this salad is elevated by a flavorful marinade of white vinegar, olive oil, Dijon mustard, and a touch of sugar for balance. A hint of celery seed and a sprinkle of fresh parsley add a unique depth that sets this dish apart. The magic happens during an overnight rest in the refrigerator, where the vegetables soak up the bold flavors for a perfectly tender-crunchy texture. Ready in just 20 minutes of prep time, this no-cook recipe is ideal for barbecues, potlucks, or as a refreshing complement to hearty mains. Try it chilled as a crisp side or as a bold topping for sandwiches and wraps.
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Recipe Information
Ingredients
- 1 head (medium) Green cabbage
- 2 medium Carrot
- 1 small Red onion
- 0.5 cup White vinegar
- 0.25 cup Olive oil
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Celery seed
- 1 teaspoon Dijon mustard
- 2 tablespoons (chopped) Fresh parsley
Instructions
Remove any outer damaged leaves from the cabbage and cut it in half. Use a sharp knife or mandoline to finely shred the cabbage. Place shredded cabbage into a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Peel the red onion and thinly slice it into half-moons. Add the sliced onion to the bowl with the other vegetables.
In a small mixing bowl, whisk together white vinegar, olive oil, sugar, salt, black pepper, celery seed, and Dijon mustard until the sugar and salt are dissolved, and the marinade is well combined.
Pour the marinade over the cabbage, carrots, and onion. Toss everything together thoroughly to ensure the vegetables are evenly coated with the marinade.
Cover the bowl with plastic wrap or transfer the salad to a container with a lid. Let the salad marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld.
Before serving, toss the salad again to redistribute the marinade. Sprinkle chopped fresh parsley over the top for added freshness and garnish.
Serve chilled as a side dish or as a topping for sandwiches and wraps. Enjoy!
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2726 mg | 118% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 63.2 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
