Description
Make-Ahead Cabbage Salad is a crisp, colorful, and refreshing dish that tastes even better after sitting in the refrigerator. Made with crunchy green and red cabbage, fresh vegetables, and a tangy homemade vinaigrette, this easy cabbage salad is perfect for meal prep, potlucks, and busy weeknights. Naturally gluten-free and budget-friendly, this healthy cabbage salad stays fresh and crunchy for days.
Ingredients
- 4 cups green cabbage, thinly sliced
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3 cups red cabbage, thinly sliced
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1 cup carrots, shredded
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1 red bell pepper, thinly sliced
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3 green onions, sliced
For the Dressing:
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¼ cup olive oil
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3 tablespoons apple cider vinegar
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1 teaspoon Dijon mustard
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1 tablespoon honey (or maple syrup for vegan option)
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon black pepper
Optional Additions:
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Sunflower seeds
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Sliced almonds
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Dried cranberries
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Fresh parsley
Instructions
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Prepare the Vegetables:
In a large bowl, combine sliced green cabbage, red cabbage, shredded carrots, bell pepper, and green onions. -
Make the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until smooth and emulsified. -
Combine:
Pour the dressing over the cabbage mixture and toss thoroughly to coat evenly. -
Chill:
Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend and deepen. -
Serve:
Toss again before serving and sprinkle with optional toppings if desired.
Notes
Slice cabbage thinly for the best tender-crisp texture.This salad improves in flavor after several hours of chilling.Add nuts or seeds just before serving to maintain crunch.For a creamier version, stir in a spoonful of Greek yogurt or mayonnaise.If the salad seems dry after storing, refresh with a small drizzle of olive oil or vinegar.
