Easy Israeli-Style Red Cabbage Salad is a one-bowl, 5-ingredient recipe for a vegetarian Israeli appetizer salad that’s slightly sweet and slightly sour.
About this salad…
Israeli-style red cabbage salad is one of many cold vegetable salads that are collectively called salatim in Israel. These salads are served as appetizers on mezze sprad platters or sides with pretty much anything and anywhere: at home, restaurants, and events.
This salad is simple to make in one bowl, with only 5 pantry ingredients.
It’s slightly sweet and slightly sour, and it makes a great side dish addition for family picnics, backyard barbeques, or as an appetizer at events or at your Shabbat meals, just like in Israel.
And it’s a terrific side dish option for potlucks.
Pack it as part of your lunch for work or school and save money on takeout.
A little about red cabbage
Red cabbage has a high content of both vitamin C and vitamin K and other health benefits.
While this vegetable is called “red,” it is mostly found in more of a purple color. It will change its color according to the pH value of the soil it grows in; in acidic soil, it will be more reddish, and in more neutral soil, it will be more purple.
It is used both raw and cooked, depending on the recipe. It can be used raw with mayonnaise (as in this recipe) or with lemon juice or vinegar for a salad or coleslaw. It can also be pickled and made into sauerkraut. Prepared properly, it can complement a variety of dishes.
It is believed that red cabbage was first brought to Europe by the Celts and was spread throughout Europe by the Romans.
At first it was mainly used by peasants for themselves and their livestock and only began to appear in the food of the wealthy sometime in the 1700s.
Some cooking terms
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (a garnish), or even something like nuts or chocolate chips in baking.
Frequently Asked Questions
What are Israeli salatim?
Salatim refers to the very diverse selection of classic cold vegetable salads eaten in Israeli food culture. They are traditionally served at restaurants, events, and Shabbat meals as appetizers.
Can I make this red cabbage salad ahead of time?
Yes, it is a great make-ahead dish. Letting it sit in the refrigerator allows the flavors to meld and softens the cabbage slightly while keeping its crunch.
Is this salad vegetarian and dairy-free?
Yes, this recipe is both vegetarian and dairy-free.
What should I serve this salad with?
It makes a versatile side dish for barbecues, picnics, and Shabbat meals, or a crunchy filling for pitas and laffas alongside falafel or shawarma.
How long does red cabbage salad last in the fridge?
Stored in an airtight container, this salad stays well in the refrigerator for up to 3 days.
Can I use pre-shredded cabbage for this recipe?
This recipe actually calls for pre-shredded red/purple cabbage to make the prep simple and quick, but you can shred your own cabbage if you like.
What is the best mayo to use with this recipe?
I prefer to use Hellmann’s/Best Foods (it’s the same mayonnaise but has a different name depending on where you are in the US), but you can use whichever mayo you prefer or can find.
A little about Israeli cuisine
Some people complain about cultural appropriation in cuisine when food from one country is attributed to another country.
Israeli cuisine is basically Middle Eastern (as opposed to Eastern European food) that was brought to Israel by Jews when they fled or were expelled from Muslim countries and moved to Israel mostly after the declaration of the State of Israel (collectively known as Mizrahi Jews).
Recipes were passed from generation to generation, and although decades have passed, the foods are still known by the culture they came from, and everyone seems to have their own way of making them.
That said, there are many variations of pretty much any “Israeli” recipe because of background, custom, or even just taste.
When choosing a recipe, one has to know what actually constitutes a main ingredient—what makes the dish what it is—and what is left up to individual taste.
What is needed to make this Israeli-style cabbage salad?
I hardly ever meal plan, so I like to keep a cupboard full of seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last-minute!
shredded red (purple) cabbage
mayonnaise
lemon juice
white granulated sugar
salt
granulated garlic
If you love side salads, you should try these delicious deli salads!
Easy Deli-Style Coleslaw
Easy Deli-Style Cucumber Salad
Easy Deli-Style Potato Salad
Easy Deli-Style Macaroni Salad
Easy Israeli-Style Red Cabbage Salad Recipe
Easy and delicious, sour-sweet red cabbage side salad made with only 5 ingredients in one bowl!
Ingredients
- 28-32 ounces shredded red (purple) cabbage
- 1/3 cup mayonnaise (or more if desired)
- 2 tablespoons lemon juice *
- 1 tablespoon white granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon granulated garlic or to taste (optional)
Instructions
- Pour the shredded cabbage into a large mixing bowl.
- Add the mayonnaise, lemon juice, sugar, salt, and garlic if you are using it.
- Mix well and then chill.
- Pour out any extra liquid if you don't want it. Add a little extra mayonnaise for creaminess if you want to.
Notes
* or vinegar
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 16gSaturated Fat: 2gUnsaturated Fat: 13gCholesterol: 9mgSodium: 678mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g