Cooked and Loved Cabbage Salad (Printable)

Tender sautéed cabbage meets crisp vegetables in a tangy dressing. This warm salad comes together in just 25 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 2 pounds), 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • The cabbage stays vibrant and slightly tender instead of becoming a sullen, mushy mess.
  • It comes together in under 30 minutes, which means you can have this on the table before anyone's even hungry.
  • The warm dressing creates this magic moment where cool, crisp vegetables meet tangy herbaceous warmth.
02 -
  • The cabbage must be sliced thin enough that it actually cooks in those 4 to 5 minutes—if you cut it thick, you'll end up with raw-edged, chewy pieces instead of tender bites.
  • Don't skip the 5-minute rest; it sounds unnecessary but it's actually when this salad becomes more than the sum of its parts, as the warm cabbage softens slightly and everything absorbs the dressing properly.
03 -
  • Toast your walnuts or sunflower seeds yourself if you have time—it takes 5 minutes in a dry skillet and creates a depth of flavor that pre-toasted versions rarely achieve.
  • If you're making this ahead, keep the dressing separate and only add it 15 minutes before serving so the raw vegetables stay crisp and won't get soggy from sitting too long in the vinegar.
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