Cooked and Loved Cabbage Salad (Printable Version)

Tender warm cabbage with crisp vegetables in tangy herb dressing

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is tender but still vibrant.
02 - Remove the cabbage from heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and fresh parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
06 - Let the salad rest for 5 minutes at room temperature to allow flavors to develop.
07 - Top with toasted walnuts or sunflower seeds and crumbled feta cheese if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The cabbage transforms into something tender and almost buttery when sautéed, which feels like a small kitchen miracle.
  • It comes together in under 30 minutes, making it perfect for weeknight dinners when you want something that doesn't taste rushed.
  • The warm-to-room-temperature window means you can eat it immediately or let it sit and develop deeper flavors.
02 -
  • Don't overcook the cabbage—the moment it starts to look tender is exactly when you should pull it from the heat, or it becomes mushy rather than beautifully cooked.
  • Thinly slicing everything matters more than you'd think; thicker slices won't soften properly and make the salad feel chunky rather than unified.
03 -
  • Make the dressing in the same bowl you'll use to dress the salad—one less thing to wash and the emulsified dressing stays fresher that way.
  • If you're cooking this ahead, store the warm cabbage separately from the dressing and only combine them 10–15 minutes before serving, which keeps the greens from wilting completely.
Go Back