Colorful Cabbage Salad | Cook for Your Life

Colorful Cabbage Salad

Rated 5 out of 5
5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients

Switch out the ubiquitous iceberg lettuce for Napa cabbage in this crunchy, tangy, nutrient-packed salad. This colorful salad was created for our first series of healthy cooking classes for Latina breast cancer survivors. Cruciferous vegetables...


For the salad:

  • 2 carrots, peeled and grated
  • 1 red onion, thinly sliced
  • ½ bunch flat leaf parsley leaves
  • 6 scallions, white and light green parts, sliced
  • ½ head Napa cabbage, shredded
  • ½ head red cabbage, shredded
  • ¾ cup sliced and toasted almonds

For the dressing:

  • 2½ tablespoons apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard
  • ½ teaspoon salt, or to taste
  • ½ teaspoon ground black pepper, or to taste
  • 6 tablespoons extra-virgin olive oil
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Nutrition Facts


241 cals


20 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g


14 g


7 g


5 g


6 g


552 mg


  1. In a large salad bowl, combine vinegar, honey, and mustard. Season the mixture with salt and freshly ground black pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth and creamy dressing. Taste the dressing and adjust the seasoning as desired.
  2. Add the carrots, red onion, parsley, scallions, cabbage, and almonds to the salad bowl with the dressing. Toss the ingredients together, ensuring they are evenly coated in the dressing. Cover the salad bowl and refrigerate until served. Just before serving, toss the salad again to ensure the dressing is distributed evenly.

Chef Tips

This simple cabbage salad keeps well in the refrigerator for longer than most salads thanks to the hardiness of the cabbage and carrots.

Raw cabbage just needs a little longer to soften up — toss it in the dressing and let sit before serving.

Nutrition Tips

Cruciferous vegetables like cabbage are high in anti-inflammatory nutrients, making them an important part of any cancer-protective diet.

This salad is not only vibrant in colors but also rich in phytonutrients.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society