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 well for days and comes together in 20 minutes!

A close up of cabbage salad in a serving bowl with serving utensils.
Photo Credits: Ali Redmond

There are two secrets to making a salad you’ll actually want to eat. First, you need big flavor and, second, you need texture and lots of it! If I had to pick one vegetable with the boldest, most vibrant (dare I say sexiest!) texture it would be cabbage, with its endlessly satisfying crunch. 

This cabbage salad recipe, like its winter cousin the red cabbage salad, could write the book for how to make a simple salad totally crave-worthy. To add all sorts of bold color and crunch, I mix in red bell peppers, carrots, radishes, green onions, and loads of fresh dill and parsley. 

Rather than drown it in mayonnaise I toss these crispy veggies with a peppery, citrus Dijon vinaigrette. Last but not least, toasted sliced almonds add a subtle nuttiness that takes it to next level delicious!

This crunchy cabbage salad makes a great side dish, but I’ve also used it as a topping for Salmon Burgers and Lamb Burgers. And because it’s the perfect make-ahead salad, I typically enjoy leftovers for lunch several days in a row!

Table of Contents
  1. Cabbage Salad Ingredients and Substitutions
  2. Ingredient Spotlight
  3. How to Make this Cabbage Salad Recipe
  4. What to Do with Leftover Cabbage
  5. What to Serve with Cabbage Salad
  6. How to Store Leftovers
  7. You’ll Also Like: Crisp and Crunchy Salad Recipes
  8. Try our all-natural Sumac!
  9. Crunchy Cabbage Salad with Dijon-Lime Vinaigrette Recipe
Ingredients for cabbage salad including green cabbage, red cabbage, almonds, grated carrots, red bell pepper, radishes, parsley, dill, sumac, salt, black pepper, dijon mustard, limes, garlic, olive oil, and red pepper flakes.

Cabbage Salad Ingredients and Substitutions

Here’s what you’ll need to make this cabbage salad recipe, as well as easy ways to swap in what you have on hand.

  • Cabbage: I like a variety of colors and flavors with a mix of green and red/purple cabbage.
  • Carrots lend color and sweetness.
  • Sliced almonds add a toasty crunch.
  • Green onions add a mild onion flavor without overpowering the salad. White or yellow onion would be too strong, but shallot, chives, or red onion can work.
  • Red bell pepper adds bursts of juicy freshness. Yellow bell pepper, orange bell pepper, or a mix of sweet mini peppers work too.
  • Radishes have a nice peppery flavor, which you can mimic with arugula but you’ll miss out on the satisfying crunch. 
  • Parsley and dill add freshness. I would not try to substitute with dried herbs here, but fresh cilantro could work as an alternative. 
  • Sumac adds a tart, tannic quality.
  • Kosher salt and black pepper enhance the flavor.
  • Extra virgin olive oil adds a lovely nuance to the salad dressing. Be sure to use a high-quality extra virgin variety. Any of the oils from our shop would work well, but I especially like a robust peppery oil for this recipe, like our Spanish Hojiblanca.
  • Dijon mustard adds body and sharpness to the vinaigrette.
  • Fresh lime is my favorite complement to cabbage’s savory-sweet and peppery flavor, but lemon juice can work here too.
  • Fresh garlic adds a pungent kick to the dressing.
  • Red pepper flakes give a good heat, but you can leave them off or substitute with a milder chili flake, like Aleppo pepper. 
A close up of the salad dressing being poured over the serving bowl with the cabbage salad.

Ingredient Spotlight

Sumac is a Mediterranean spice made from the dried sumac berry, which has a citrusy and slightly smoky flavor with a tannic quality like a dry red wine. A sprinkle adds an intensely tart quality without adding bitterness (like citrus zest) or extra liquid (like citrus juice). 

It’s the perfect balance for the richness of the cabbage and sweetness of the carrots here, but it’s also endlessly useful. Use as a marinade for meat or fish, in salad dressings, pickled red onions, or even in desserts like our Strawberry Shortcakes.

A close up of the cabbage salad.

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.An overhead photo of the dressing for the cabbage salad in a bowl with a whisk.
  • 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.An overhead photo of the ingredients for cabbage salad in a serving bowl just before being mixed together.
  • 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. An overhead photo of cabbage salad in a serving bowl.

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:

An overhead photo of cabbage salad in a serving bowl with serving utensils surrounded by a small container of the dressing and a blue plate.

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.

You can also turn it into a main dish by adding leftover chicken, canned tuna or your favorite vegetarian protein.

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.

You’ll Also Like: Crisp and Crunchy Salad Recipes

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Try our all-natural Sumac!

This tangy, smokey, slightly sour spice is just what you need to give your strawberries some extra zing.

a jar of sumac from the mediterranean dish.
4.85 from 103 votes

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of cabbage salad in a serving bowl with serving utensils.
You'll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!
Prep – 20 minutes
Chilling Time 30 minutes
Total – 50 minutes
Cuisine:
Mediterranean
Serves – 8 servings
Course:
Entree or Side Dish

Ingredients
  

For The Cabbage Salad

  • 1 cup sliced almonds
  • 4 cups shredded green cabbage (from about 1/2 head of green cabbage)
  • 2 cups shredded red cabbage (from about 1/4 head of red cabbage)
  • 1 cup grated carrots (from about 3 medium carrots)
  • 2 green onions, trimmed and chopped (both white and green parts)
  • 1 red bell pepper, cored and cut into thin sticks
  • 4 radishes, halved and thinly sliced
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • Kosher salt
  • 1 teaspoon sumac

For The Dijon-Lime Vinaigrette

  • 2 tablespoons Dijon mustard
  • 2 limes, juiced
  • 2 garlic cloves, minced
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon sumac
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt
  • Black pepper

Instructions
 

  • Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the 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 the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper.
  • Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and 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 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.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
  • Leftovers: You can store leftovers in the fridge in a covered container for up to 4 days.
  • Make-Ahead: You can chop the cabbage and vegetables and keep them in the fridge in separate containers or zip-top bags for use in the next few days. You can also make the dressing and save it in the fridge in a tightly-closed jar. 

Nutrition

Calories: 200.3kcalCarbohydrates: 11.9gProtein: 4.7gSaturated Fat: 1.8gTrans Fat: 0.1gSodium: 79mgPotassium: 389.1mgFiber: 4.5gSugar: 4.5gVitamin A: 4359IUVitamin C: 63.9mgCalcium: 90.9mgIron: 1.8mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.85 from 103 votes (68 ratings without comment)

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Comments

  1. Kit T. says:

    5 stars
    So good. That dressing is stellar 💫✨💫!

  2. Sharon R says:

    5 stars
    If I could give more stars I would do so. All the salads I have tried on The Mediterranean Dish have been very good. This one is my favorite! Exploding with flavor, very fresh – no sugar so it is great for diabetics. My son and I ate the whole bowl of salad and will definitely be making this again this week! I used to throw out my parsley because it would spoil before I could use it up. Now I have to buy parsley and dill every week because it has added so much flavor to the recipes on this website. This is definitely becoming one of my top favorite cuisines!

    1. TMD Team says:

      Thanks you so much for the wonderful review, Sharon!

  3. Jeanette says:

    4 stars
    Had this as a side with Pork Souvlaki and loved it. Only thing I would change next time is to reduce the sumac in half.

  4. Joe Craig says:

    Doesn’t Dijon mustard have mayonnaise in it?

    1. TMD Team says:

      Hi, Joe. Nope…. there is no mayo in Dijon mustard. It is mainly made up of mustard seeds, white wine, and herbs and spices.

  5. April says:

    I made this tonight to go with my barbecue chicken as an alternative to traditional coleslaw. It was amazing! I will definitely be making this again.

  6. Salli says:

    5 stars
    This is currently my favorite salad as I have been making it all summer. It is the fresh dill and parsley that make it taste so fresh and vibrant. I use half kale instead of all cabbage and I add cooked farro for substance. I make “jar salads” for the week and everything keeps nicely. Thank you!!!

  7. Lisa says:

    5 stars
    Loved this salad! The sumac is a game changer! Will definitely make this again and again! Thank you!

  8. Tammy says:

    5 stars
    I’ve made this over and over and I love it. I add red apple to it ,skip the dill.. Usually make a smaller quantity but the dressing is awesome and I’ll make a double batch of that and use it for regular salads. I recently tried it with toasted pecans and it was fantastic!! Thank you for the fantastic recipe!!

  9. Michael says:

    4 stars
    This salad got mixed reviews. I thought it was wonderful; my wife was not as much of a fan. With that said, she is more likely to gravitate toward a burger while I love salads. Allowing the vinaigrette to soak in for an hour is an excellent suggestion.

    1. TMD Team says:

      Thank you for your feedback, Michael!

  10. Emily says:

    4 stars
    Not only is this a beautiful salad but also incredibly tasty. I enjoyed the crunch of the almonds & the bite of the radish. The dill was a bit overpowering for me so next time I might cut that in half. We topped the salad with your air fryer falafel – so good. I can see making this for family potlucks.

  11. Christina says:

    5 stars
    This was delicious! I subbed the sumac with coriander, that’s just what I had on hand. Thanks for a great recipe.

    1. Summer Miller says:

      Hi, Christina! I’m Summer and work with Suzy here at The Mediterranean Dish! Thanks for taking the time to tell use you enjoyed the recipe. I’m glad to hear it taste great with coriander too! If you ever decide you want to pick up some Sumac we sell it in our shop because we know it can be hard to find and we use it all the time.

  12. Jill says:

    So good and beautiful! I love having a salad like this ready to go for lunch all week. The toasted almonds were a nice surprise. I also used a bag of coleslaw mix to save a bit of chopping time. I plan on making the dressing again for other salads – nice change to use lime juice in the vinaigrette.

  13. Charlotte says:

    This was okay. It was a little tart. I used it as a side and then used it in shrimp tacos for the rest of the week. It was better in the tacos than by itself. This is the only recipe from this website that I haven’t absolutely loved.

  14. A Gasparella says:

    5 stars
    I made this for the family and we all loved it! Delicious, unique salad full of so many flavors. It took me quite a while to prep the salad, but I made a lot of extra and we enjoyed it for days!

  15. Carla says:

    So delicious! I substituted cilantro for the parsely to give it a slightly different flavor. I’m a cilantro lover!

  16. Joni says:

    5 stars
    Suzy, this is a keeper. It was easy and I loved the fresh ingredients. Your recipes are helping me to eat healthy and I’m loosing weight too! Thanks so much!

    1. Suzy says:

      Awesome! Thanks, Joni!