Pickled Red Cabbage Salad is a tangy, vinegar-based deli health salad that's vegan and gluten-free. This simple 6-ingredient recipe is mixed in one bowl and made without mayo.
This pickled cabbage is a tangy and sour side salad or topper for anything from a tuna salad sandwich to a pulled beef sandwich.
And it's fast to make! Shred your own red cabbage, and it takes only around 10 minutes! Then, just chill (optional, but recommended).
A terrific vegan side dish for meals at home, picnics, and backyard barbeques.
It's perfect for anyone who likes pickled vegetables.
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What is needed to make this pickled red cabbage salad?
shredded red (purple) cabbage
lemon juice
white vinegar
white granulated sugar
salt
oil (vegetable or olive)
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.
Frequently Asked Questions (FAQs)
What is pickled red cabbage salad?
Pickled red cabbage salad is a tangy, slightly sweet cabbage salad made with shredded red cabbage, vinegar, lemon juice, sugar, salt, and oil. It's similar to the cabbage salads commonly served at delis and prepared-food counters.
Is pickled red cabbage salad the same as coleslaw?
Not exactly. Traditional coleslaw is often made with a creamy mayonnaise-based dressing, while this pickled red cabbage salad has a tangy vinegar-based dressing without mayo.
How long does pickled red cabbage salad last in the refrigerator?
Store the salad in an airtight container in the refrigerator for up to 5 days. The cabbage will become more flavorful as it sits.
Can I make pickled red cabbage salad ahead of time?
Yes. Making it a few hours ahead gives the cabbage time to absorb the flavors of the dressing. You can also prepare it the day before serving.
What can I serve with pickled red cabbage salad?
It's a versatile side dish that pairs well with sandwiches, burgers, grilled meats, roasted vegetables, and other main dishes. It's also delicious served as part of a deli-style lunch.
Can I use green cabbage instead of red cabbage?
Yes, although the color and flavor will be different. Red cabbage gives this salad its characteristic deep purple color and unique flavor.
If you like this recipe...
Here's another deli health salad made without mayo:
deli salads made with cabbage:
And here are more vegan recipes:
Pickled Red Cabbage Salad
Delicious vegan, sour and tangy red cabbage deli health salad.
Ingredients
- 14-16 ounces of shredded red (purple) cabbage
- 3 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon white granulated sugar
- ½ teaspoon salt
- 1 tablespoon oil (vegetable or olive)
Instructions
- Place the shredded red cabbage in a large mixing bowl.
- Add the lemon juice, vinegar, sugar, salt, and oil and mix together well.
- Chill for around an hour (optional, but recommended).
- Remove from the refrigerator and drain excess liquid, if there is any, before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 39Total Fat: 4gSaturated Fat: 0gUnsaturated Fat: 3gSodium: 276mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
