Cooked and Loved Cabbage Salad (Printable)

Tender sautéed cabbage meets crisp vegetables in a tangy, herbaceous dressing. A warm, vibrant dish ready in 25 minutes.

# What You 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

# How-To Steps:

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 just tender but still vibrant.
02 - Remove the cabbage from the heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and 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 emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Warm vegetables absorb the dressing better, so every bite tastes intentional instead of just coated.
  • Ready in 25 minutes total, which means weeknight dinner without the usual scramble.
  • Works beautifully as a side dish or a light main course, adapting to whatever else is on your plate.
02 -
  • Don't skip the sautéing step thinking you can just use raw cabbage—the warmth changes its texture and makes it receptive to the dressing in ways raw cabbage never is.
  • Always whisk the dressing separately and pour it over warm vegetables; cold vegetables won't absorb it the same way, and the whole dish becomes less flavorful.
03 -
  • Slice your cabbage by hand with a sharp knife if you want uneven pieces that catch heat differently—this creates interesting texture instead of uniform mush.
  • Taste the dressing straight from the bowl before you pour it over vegetables; it should taste bold and assertive because the warm vegetables will soften some of that intensity.
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