Chopped Cabbage as Salad – This deliciously crisp, creamy and tangy Chopped Cabbage as Salad is a perfect side dish to an outdoor summer gathering.
Plus, here’s no mayo in our recipe below so you don’t have to worry about this Chopped Cabbage as Salad going bad from sitting out too long.
How Often do you Buy Cabbage?
I will openly admit that cabbage is not exactly my most favorite vegetable. But, chopped cabbage added to a big bowl of delicious vegetables is delicious.
Making this Chopped Cabbage Salad has me picking up heads of cabbage more often these days. So, if you find yourself wanting to make more recipes with cabbage, check out some of my new favorites:
- Stuffed Cabbage Rolls with grass-fed beef is delicious and savory.
- Grilled Corn and Cabbage Salad perfect for grilling out.
- If you love Fish Tacos, try adding our perfectly blended Fish Taco Slaw.
- … and of course, our Chopped Cabbage as Salad down below!
Is Cabbage Healthy?
Did you know one cup of cabbage contains 250 milligrams of potassium and 83 micrograms of folate? Cabbage also packs a calcium, magnesium, vitamin K, beta-carotene and lutein punch.
However, while some vegetables (such as tomatoes) are actually healthier when cooked, cabbage is an exception. When you prepare cabbage it is best to either eat it raw or cook it on the firm side, which is why stir-frying, lightly steaming or grilling is better than boiling.
Grilling Cabbage? Here’s a Quick Note:
If you grill just be sure to put your cabbage on foil so it doesn’t get charred since charred food is potentially carcinogenic.
Cabbage Family for Cancer-Fighting Side Effects
The cabbage family is potentially one of the most important cancer-fighting vegetables. Cabbage contains a number of different anti-cancer phytonutrients, including indole-3 carbinol and sulforaphane. However, boiling it decreases their benefits. Research has also shown over-cooking cabbage can reduce approximately half of its nutrients. Plus, over-cooking cabbage can make your entire kitchen smell like stinky shoes! So either eat your cabbage raw or cook it lightly and leave it a bit firm.
How to Make the Perfect Chopped Cabbage as Salad
While I like to spruce up my chopped cabbage with a delicious mixture of vegan mayo, you can use any kind of creamy dressing that you absolutely love. However, be mindful that it’s made with real extra virgin olive oil and no added sugar.
Thin Slice the Cabbage
The best way to enjoy this delicious chopped cabbage as salad is to use a thin knife and chop the cabbage very thinly. If you’re familiar with a julienne cut, go with that. The thinner the better! The thin cabbage slices soak up the mayo-mixture making for a creamy delicious bowl.
Shred the Carrots and Dice the Onions
With julienne cabbage, we find the thinner sliced vegetables keep the bowl of vegetables even.
Creamy Mayo Mixture for the Win!
The best part of this Chopped Cabbage as Salad is the creamy dressing mixture. I love experimenting with different types of mustard, mayo (both vegan and non-vegan) and vinegar. You really can’t go wrong with this recipe.
If you’re going to experiment, make sure to combine the vegetables in a large bowl first. Then, make your dressing mixture and dip a few pieces of cabbage into the dressing to try before mixing it into the whole bowl.
Chopped Cabbage as Salad
Chopped Cabbage as Salad is the perfect crunchy summer salad. This recipe for Cabbage as Salad is a little tangy, a little sweet and savory.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 1x
- In a large bowl, combine the julienne cut cabbage, shredded carrots and diced onions.
- In a smaller bowl, combine the mayo, mustard, sea salt and vinegar. Whisk until well combined. Then, spoon over the cabbage mixture. Fold until well combined.
- Place in the fridge for at least 2 hours and serve chilled.
- OPTIONAL: Add a little bit of fresh chopped parsley or fresh ground black pepper.
Keywords: Chopped Cabbage as Salad