Cooked and Loved Cabbage Salad (Printable Version)

Warm cabbage sautéed with crisp vegetables and tangy herb dressing

# What You Need:

→ Vegetables

01 - 1 medium green cabbage, 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:

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 -
  • It comes together in under 25 minutes, which means dinner is ready before you've finished pouring a second cup of coffee.
  • The warm cabbage stays tender yet lively against the crisp vegetables and tangy dressing, creating a texture contrast that keeps you reaching for more.
  • One bowl feeds four people, and it tastes just as good at room temperature hours later, making it perfect for meal prep or unexpected guests.
02 -
  • The moment you stop stirring the cabbage, it continues cooking from residual heat, so pull it off the skillet when it still has a tiny bit of firmness left—it'll reach perfect tenderness by the time you finish tossing everything together.
  • Emulsify that dressing properly by whisking continuously; if you just dump the ingredients together, the vinegar will separate and taste too sharp, overpowering the delicate vegetables.
03 -
  • Toast your own walnuts or sunflower seeds in a dry skillet for 2 to 3 minutes if they're raw; the warmth transforms them from bland to nutty in moments.
  • If you add radishes or shredded apple as the notes suggest, do it just before serving so they stay crisp instead of absorbing the dressing and turning soft.
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