Cabbage Salad Recipe (Crunchy, No-Mayo!)

Cabbage salad with my Mediterranean-style twist! I swap mayo for a zippy Dijon-Lime Vinaigrette and lots of fresh herbs, then layer on texture and color with fresh veggies and toasted almonds. Keeps for days and comes together in 20 minutes!

Why You’ll Love This Mediterranean Cabbage Salad

If you think cabbage salad is just a soggy side dish at a summer BBQ, this recipe is here to change your mind. Inspired by the vibrant, crunchy slaws found across the Mediterranean, this version skips the heavy mayo in favor of a bright, punchy Dijon-Lime Vinaigrette.

I’ve made dozens of versions of this salad over the years, and I’ve found that the “secret sauce” isn’t just the dressing—it’s the texture. By combining two types of cabbage with crisp radishes, sweet carrots, and toasted almonds, you get a satisfying “crunch” in every single bite.

How to Make this Cabbage Salad Recipe

This cabbage salad takes about 20 minutes when all the shredding and chopping is done, but try to allow another 30 minutes of fridge time. The cabbage will soften just enough as it soaks the dressing, and the flavors will get even louder. Here are the steps:

• Toast the almonds. Coat a large pan with a thin layer of olive oil and set over medium-low heat. Add 1 cup of sliced almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside.
• Make the Mustard Vinaigrette. In a small bowl, whisk together 2 tablespoons Dijon mustard, the juice of 2 limes, 2 minced garlic cloves, 1/3 cup olive oil, 1/2 teaspoon sumac, 1/2 teaspoon red pepper flakes, and a pinch of salt and pepper.
• Make the salad. In a large mixing bowl, combine 4 cups shredded green cabbage, 2 cups shredded red cabbage, 1 cup grated carrots, 2 chopped green onions, 1 sliced red bell pepper, 4 halved and sliced radishes, 1 cup chopped parsley, and 1/2 cup chopped dill. Season with a good pinch or two of salt and sumac. Add 3/4 of the toasted almonds. Toss gently to combine.
• Dress and refrigerate. Pour the vinaigrette all over the salad and toss to combine. If you have the time, wrap in plastic and give the salad 30 minutes to 1 hour in your fridge for the flavors to meld and the cabbage to just slightly soften.
• Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds. 

Tips on How to Cut Cabbage

The secret to a great cabbage salad isn’t just the dressing—it’s the uniform “shred.” If the pieces are too thick, the salad feels heavy; too thin, and it loses its signature crunch. For this Mediterranean version, we want thin ribbons that hold onto that zippy Dijon-lime vinaigrette.

1. Prep: Remove any wilted or bruised outer leaves. Rinse the remaining head under cold water and pat it dry.
2. The Halving: Place the cabbage on a sturdy cutting board. Slice straight through the center to create two halves.
3. Remove the Core: Cut each half into quarters. You’ll see a white, tough triangular core at the base; slice that out at an angle and discard it.
4. The Shred (Knife Method): Place the quarter cut-side down. Using a sharp chef’s knife, slice crosswise into thin ribbons about an 1/8 to a 1/4-inch thick.

Swaps and Dietary Variations

• Nut-Free: Swap toasted almonds for toasted sunflower seeds or pepitas (pumpkin seeds) for that same nutty crunch.
• Add Protein: Turn this into a complete meal with shredded rotisserie chicken, chickepeas, or grilled shrimp.
• Cabbage: I use a mix of green and red/purple cabbage, but you can use all of a single color if that’s what you have on hand.
• “No-Prep” shortcut: In a rush? Use 6-cups of pre-shredded coleslaw mix from the grocery store. Just be sure to add all the extras. That’s where the Mediterranean magic happens!
• Red bell pepper: Swap in yellow, orange or any sweet pepper.
• Swap parsley and dill for fresh cilantro. 
• Out of lime? Lemon juice, Apple cider vinegar, or white wine vinegar are excellent 1:1 substitutes.
• Red pepper flakes give a good heat, but you can leave them off or substitute with a milder chili flake, like Aleppo pepper (one of my all-time favorite spices). 

What to Do with Leftover Cabbage

Some stores sell 1/2 heads of cabbage, but if you find yourself with lots of extra cabbage, you have some options. Raw cabbage will keep well in your fridge if you wrap it tightly in plastic. Wait to shred it, and make another batch of this salad later in the week–or even the next week–if you’re ready for round two. Or:

• Make my “Detox” Cabbage Soup. You can chop all of the leftover green and red cabbage and throw it in there, rather than the 1 head of green cabbage the recipe calls for. But be prepared the red cabbage will color your soup.
• Turn it into a vegan main with my “Sexy” Crispy Roasted Cabbage Recipe with Dukkah And Tahini. Again, both colors will work here as long as you can cut them into big slabs.
• Make low-carb Cacio e Peppe Cabbage as a side or a vegetarian main.
• Sauté it with some garlic and lime juice, and serve as a tasty side dish. Use my Sautéed Cabbage recipe as a guide.

What to Serve with Cabbage Salad

There are so many ways this beautiful cabbage salad can elevate a meal. Use it as a side next to simple weeknight dinners like Baked Cod or Chicken Drumsticks. Or use it like coleslaw to jazz up sandwiches, from Salmon Burger to Chicken Gyro Wraps.

• Use it as a condiment for Mediterranean-style Salmon Tacos. 
• You can also turn it into a main dish by adding leftover chicken, canned tuna or your favorite vegetarian protein.
• Make a colorful picnic spread? Try it with my healthy take on creamy broccoli salad with dates and almonds!

How to Store Leftovers

The great thing about a cabbage salad, especially one without mayo, is that it can be even better the next day. Simply store it in your fridge in a covered container for up to 4 days. If crunch is your number one priority, store the salad and dressing separately.