Cabbage Salad

Here’s my take on cabbage salad with a fresh Mediterranean twist! Instead of mayo, I use a tangy Dijon-Lime Vinaigrette mixed with plenty of fresh herbs. Then, I pile on crunchy veggies and toasted almonds for extra texture and color. Best part? This salad keeps its crispness for days and comes together in just 20 minutes!

Photo Credits: Ali Redmond

Why This is the Only Cabbage Salad Recipe You’ll Ever Need!

• The Flavor Profile: I love to use sumac here, a citrusy Middle Eastern spice that adds a wonderful smoky, tart note.
• Dietary Friendly: This salad is naturally vegan, gluten-free, and dairy-free. Perfect for serving everyone at your next potluck or family dinner.
• Meal Prep Friendly: Unlike delicate lettuce salads that wilt fast, this cabbage salad stands tall and crunchy for days.
• Versatile: Serve it as a side dish, toss it on top of Salmon Burgers, or use it as a fresh wrap filling.

This salad is bright and crunchy, totally mayo-free, with a lively Mediterranean vibe. It’s built on a zesty Dijon-Lime Vinaigrette, loaded with fresh parsley and dill, silky toasted almonds, and a sprinkling of sumac for that vibrant citrus tang. It all comes together in about 20 minutes and tastes even better after chilling a bit — perfect for making ahead, potlucks, or quick weeknight sides.

Here’s what you’ll find below:

• Easy prep plus a chill time suggestion (30–60 minutes) that really lets those flavors blend beautifully
• Tips for shredding cabbage just right so it stays crispy and fresh
• Simple swaps for nut allergies, protein boosts, and pantry dressings for busy days
• How to store leftovers and make ahead so your salad is always ready to go
• Answers to common curiosity questions like vegan status, gluten-free options, sumac substitutes, and more

Feel free to jump straight to the recipe card when you’re ready, or hang out and read the tips to sharpen your prep skills before mixing everything up.

Why You’ll Crave This Salad

If you think cabbage salad is just a soggy side at summer cookouts, I’m here to change your mind. This recipe draws inspiration from Mediterranean slaws that are bright and crunchy (for another crisp, make-ahead option, see our Broccoli Salad), swapping out the usual heavy mayo for a fresh, punchy Dijon-Lime Vinaigrette.

I’ve played around with this recipe quite a bit, and the key isn’t just the dressing — it’s all about the texture. Mixing two kinds of cabbage with crisp radishes, sweet carrots, and crunchy toasted almonds means each bite gives you that satisfying crunch you want from a slaw.

Ingredients for Salad and Vinaigrette

• 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
• 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

Prep, Toast, and Toss

1. Pull off any wilted outer leaves from the cabbage, rinse under cold water, and dry thoroughly.
2. Halve the cabbage, cut each half into quarters, and remove the white core at an angle.
3. Lay each cabbage quarter flat and slice crosswise into thin ribbons about 1/8–1/4 inch thick.

4. Warm a large skillet over medium-low with a thin layer of olive oil, add 1 cup sliced almonds and stir frequently until golden and fragrant, about 6–8 minutes; remove from heat and cool.

   

5. Grate the carrots; trim and chop the green onions (white and green parts); core and cut the red bell pepper into thin sticks; halve and thinly slice the radishes; chop the parsley and dill.
6. Whisk together 2 tablespoons Dijon mustard, juice of 2 limes, 2 minced garlic cloves, 1/3 cup extra virgin olive oil, 1/2 teaspoon sumac, 1/2 teaspoon crushed red pepper flakes (optional), and a pinch of kosher salt and black pepper until smooth.
7. In a large bowl, toss shredded green and red cabbage with grated carrots, chopped green onions, red bell pepper sticks, sliced radishes, chopped parsley, and chopped dill.

8. Season the salad with kosher salt and 1 teaspoon sumac, then fold in three-quarters of the toasted almonds.

   

9. Pour the Dijon-lime vinaigrette over the salad and toss well to coat.
10. Cover the salad (wrap with plastic wrap) and refrigerate for 30–60 minutes to let flavors blend and soften the cabbage slightly.

11. Give the salad a final gentle toss and sprinkle the remaining toasted almonds on top before serving.

    

Getting the Cabbage Just Right

Getting the cabbage shredded just right makes all the difference. Thick cuts get heavy and lose that fresh crunch—save them for cooked dishes like our Easy Colcannon Recipe—while super-thin shreds can get soggy fast. For this salad, aim for thin ribbons that hold onto the tangy Dijon-lime dressing perfectly.

1. Prep: Pull off any wilted or damaged outer leaves. Give the cabbage a good rinse under cold water, then dry thoroughly.
2. Halve the cabbage: Place it on a stable cutting board and slice right down the middle to make two equal halves.
3. Core it: Cut each half into quarters. You’ll find a white, tough core at the base—slice that out at an angle and throw it away.
4. Shred with a knife: Lay each quarter flat on the board and slice crosswise into thin ribbons about 1/8 to 1/4 inch thick. Sharp knives make this easy!

Additions and Substitutions to Try

• Nut-Free: Swap out toasted almonds for toasted sunflower seeds or pepitas (pumpkin seeds) to still get that satisfying crunch without nuts.
• Add Protein: Want to turn this salad into a full meal? Add shredded rotisserie chicken, a can of chickpeas, or grilled shrimp.
• Cabbage Varieties: I love mixing green and red cabbage for color and texture, but feel free to use all green or all red if that’s what you have at home.
• Quick “No-Prep” Hack: In a rush? Grab a 6-cup bag of pre-shredded coleslaw mix and jazz it up with all the extras (herbs, almonds, dressing) for instant Mediterranean flavor.
• Bell Pepper Swap: Red bell pepper is classic, but yellow, orange, or any sweet pepper works just fine.
• Herb Swap: Skip the parsley and dill and try fresh cilantro for a different spin.
• Lime Alternative: No limes? Use lemon juice, apple cider vinegar, or white wine vinegar instead — all work well as a 1:1 swap.
• Heat Factor: Red pepper flakes add a nice kick, but if that’s too spicy, try a milder chili flake like Aleppo pepper, which is one of my favorites.

This vibrant cabbage salad brightens up so many meals. Use it as a crisp side alongside easy weeknight dinners like Baked Cod or Chicken Drumsticks, or a cozy soup like Lemon Chicken Orzo Soup. Or pile it high like coleslaw to top sandwiches — think Salmon Burgers or Chicken Gyro Wraps.

• Try it as a fresh topping for Mediterranean-style Salmon Tacos on homemade corn tortillas.
• Make it a main by mixing in leftover chicken, canned tuna, or your favorite vegetarian protein.
• Putting together a colorful picnic spread? Pair this with my healthy, creamy broccoli salad with dates and almonds for a crowd-pleasing combo!

Keeping the Salad Fresh

If you ever find yourself with a big batch of leftover cabbage, you’re in luck. Whole raw cabbage stores well when tightly wrapped in the fridge. Hold off on shredding it until you’re ready to make the salad, or save some for another batch later in the week or even the next.

• Detox Cabbage Soup: Use up your leftover shredded green and red cabbage by tossing it into my Detox Cabbage Soup. Just a heads-up: the red cabbage will tint the soup a beautiful pink.
• Vegan Crispy Cabbage Main: Make my go-to “Sexy” Crispy Roasted Cabbage with Dukkah and Tahini. Both green and red cabbage work perfectly when cut into thick slabs.
• Try a low-carb Cacio e Pepe Cabbage dish, great as a side or vegetarian entrée.
• Sautéed Side: Cook chopped cabbage with garlic and lime juice for a quick, tasty side. Check out my Sautéed Cabbage recipe for details.

The best part about a mayo-free cabbage salad? It actually tastes better the next day. Store the leftovers in an airtight container in your fridge for up to 4 days. If you want to keep things crunchy, consider storing the dressing separately and tossing just before serving, then finish with a handful of easy homemade croutons for extra texture.

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

You’re going to love this extra-crunchy, bright Mediterranean Cabbage Salad that’s totally no-mayo, packed with fresh veggies, herbs, toasted almonds, and a zingy Dijon vinaigrette! It’s perfect for making ahead and comes together in just 20 minutes!

Prep – 20 minutes mins

Chilling Time 30 minutes mins

Total – 50 minutes mins

Mediterranean

Serves – 8 servings

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. Warm a large pan with a thin layer of olive oil. Add the sliced almonds and stir often until they’re golden brown and fragrant, about 8 minutes. Remove from heat and set aside.
• Make the Mustard Vinaigrette. In a small bowl, whisk Dijon mustard, lime juice, minced garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and black pepper together until smooth.
• Build the salad. Toss shredded green and red cabbage, grated carrots, chopped green onions, red bell pepper sticks, sliced radishes, parsley, and dill in a large bowl. Season with salt and sumac. Add three-quarters of the almonds and give everything a gentle mix.
• Dress and chill. Pour the vinaigrette all over and toss to coat. Cover with plastic wrap and refrigerate for 30 to 60 minutes to let the flavors blend and soften the cabbage slightly.
• Serve and enjoy. Give the salad a final toss, sprinkle with the remaining toasted almonds, and dig in.

Notes

• Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen nicely as it rests.
• Make-Ahead: Chop the cabbage and vegetables ahead of time and store them in separate airtight containers or zip bags in the fridge. You can also prepare the dressing up to a week ahead, keeping it sealed in the fridge until you’re ready to toss everything.

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

Answers to Common Questions

• Is this salad vegan and gluten-free?

  Absolutely! This salad is naturally vegan, dairy-free, and gluten-free with no animal products or gluten-containing ingredients. Planning a vegan, gluten-free dessert too? Try these Samoa Cookie Bars (Paleo, Vegan).

• How long do leftovers stay good?

  When you keep this salad covered in the fridge, it lasts up to 4 days. To keep it extra crispy, store the dressing separately and toss just before serving.

• Can I make this ahead of time?

  Definitely! Chop the vegetables in advance and keep them in separate containers in the fridge. Make the dressing early too, and then toss everything together and chill 30–60 minutes before serving for the best flavor.

• What if someone is allergic to nuts?

  No problem! Use toasted sunflower seeds or pepitas (pumpkin seeds) instead of almonds. They provide a similar crunchy, nutty texture.

• Can pre-shredded coleslaw mix be used?

  Yes! A 6-cup bag of pre-shredded mix works well. Just make sure you add all the fresh herbs, veggies, and nuts for that authentic Mediterranean crunch and flavor.

• I don’t have sumac. What can I use?

  Sumac gives a lemony tang. If you don’t have it, try a bit of fresh lemon zest plus a splash more lemon or lime juice. The flavor won’t be exactly the same but will still be bright and fresh.

• How exactly do I toast almonds?

  Warm a thin layer of olive oil in a large skillet over medium-low. Add the sliced almonds and keep stirring until golden brown, usually around 6–8 minutes. Watch carefully so they don’t burn!

• What protein is best to add?

  For a heartier meal, add shredded rotisserie chicken, grilled shrimp, canned tuna, or chickpeas. Prefer a simple side instead? Serve it with Copycat Olive Garden Breadsticks.