Save Pin My aunt called cabbage the humble vegetable that could transform any meal into something special. She was right about that. This warm salad came together on a busy Tuesday when I needed something vibrant but fast. The way the cabbage wilts just enough while keeping its crunch is absolute magic.
Last summer I served this at a backyard barbecue and my vegetable hating cousin went back for thirds. Thats when I knew this recipe was a keeper. Something about the warmth of the cabbage makes all the flavors sing together beautifully.
Ingredients
- 1 medium green cabbage about 900 g: A fresh head with tight leaves gives you the best texture and sweetness
- 1 large carrot: Julienned adds beautiful color and a satisfying crunch that complements the tender cabbage
- 1 small red onion: Thinly sliced it mellows beautifully when tossed with the warm vegetables
- 1 red bell pepper: Brings sweetness and vibrant color that makes this salad visually stunning
- 2 tbsp fresh parsley chopped: Fresh herbs brighten everything and add a lovely aromatic finish
- 3 tbsp extra-virgin olive oil: One tablespoon for cooking the cabbage and the rest for the dressing
- 2 tbsp apple cider vinegar: Adds the perfect tangy brightness that cuts through the warm vegetables
- 1 tbsp Dijon mustard: Creates an emulsified dressing and adds a subtle depth of flavor
- 1 tsp honey or maple syrup: Just a touch balances the acidity and brings all the flavors together
- 1/2 tsp sea salt: Essential for enhancing the natural sweetness of the vegetables
- 1/4 tsp freshly ground black pepper: Adds a gentle warmth that rounds out the dressing
- Optional toppings: Toasted walnuts or sunflower seeds add crunch and feta brings a creamy salty element
Instructions
- Sauté the cabbage until just tender:
- Heat one tablespoon of olive oil in a large skillet over medium high heat and add the sliced cabbage. Cook for four to five minutes stirring frequently until the cabbage is wilted but still vibrant and slightly crisp.
- Combine all the vegetables:
- Transfer the warm cabbage to a large mixing bowl and add the julienned carrot red onion bell pepper and parsley. The residual heat will slightly soften the raw vegetables while maintaining their crunch.
- Whisk together the dressing:
- In a small bowl combine the remaining olive oil apple cider vinegar Dijon mustard honey salt and pepper. Whisk vigorously until the mixture is thickened and emulsified.
- Dress and rest the salad:
- Pour the dressing over the vegetables and toss everything thoroughly to coat. Let the salad rest for five minutes to allow the flavors to meld together beautifully.
- Add toppings and serve:
- Sprinkle with toasted walnuts or sunflower seeds and crumbled feta if using. This salad tastes wonderful warm or at room temperature.
Save Pin My mother in law still asks for this recipe every time she visits. Its become one of those dishes that shows up at every family gathering and somehow never gets old.
Making It Your Own
Once you master the basic technique you can swap in whatever vegetables you have on hand. Thinly sliced Brussels sprouts work beautifully in place of some cabbage. Shredded kale adds lovely texture and nutrition.
Perfect Pairings
This warm salad is incredibly versatile on the table. I love serving it alongside grilled meats or roasted fish. It also makes a satisfying light lunch topped with a hard cooked egg or some chickpeas.
Storage and Make Ahead Tips
The dressed salad keeps well in the refrigerator for up to two days though the vegetables will continue to soften. Bring it to room temperature before serving for the best flavor and texture.
- Cook the cabbage up to a day ahead and store it in the refrigerator
- Keep the dressing separate until ready to serve to maintain the best texture
- Add fresh herbs and crunchy toppings just before serving
Save Pin There is something deeply satisfying about turning such an ordinary vegetable into something so extraordinary. Hope this recipe brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I serve this salad cold?
While best enjoyed warm or at room temperature, you can refrigerate leftovers for up to 2 days. Let it come to room temperature before serving to restore the dressing's consistency and flavors.
- → What can I use instead of cabbage?
Brussels sprouts, kale, or shredded broccoli stems work well as substitutes. Adjust cooking time slightly—kale needs less time, while Brussels sprouts may need a minute or two more.
- → How do I make this vegan?
Swap honey for maple syrup and omit the feta cheese. The toasted walnuts or sunflower seeds provide plenty of protein and satisfying texture.
- → Can I add protein to make it a complete meal?
Absolutely! Grilled chicken, roasted salmon, or chickpeas pair beautifully. The tangy dressing complements both meat and plant-based proteins.
- → Why cook the cabbage instead of keeping it raw?
Quick sautéing mellows cabbage's sharpness and brings out natural sweetness while preserving texture. The gentle heat makes it more digestible and creates a cozy, satisfying base for the crisp raw vegetables.
- → What other vegetables can I add?
Thinly sliced radishes, shredded apple, or grated beets add extra crunch and color. For more substance, try roasted sweet potato cubes or cooked quinoa.