Best 9 Crunchy Cabbage Salad Recipes

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Indulge in a symphony of flavors and textures with our crunchy cabbage salad, a delightful fusion of freshness and crunch. This vibrant salad features finely shredded green cabbage as its base, complemented by a medley of colorful ingredients that bring a burst of flavor in every bite. Red cabbage adds a pop of color and a slightly peppery note, while carrots lend a natural sweetness and crunchy texture. Crisp cucumbers provide a refreshing coolness, while red onions add a sharp, pungent flavor. Topped with a sprinkling of sunflower seeds for an extra crunch and nutty flavor, this salad is a feast for the senses.

Accompanying this crunchy cabbage salad are two additional recipes that cater to different taste preferences. For those who enjoy a creamy, tangy dressing, the creamy cabbage salad offers a luscious combination of mayonnaise, sour cream, vinegar, and a hint of sweetness. The creamy dressing envelops the cabbage and vegetables, creating a rich and satisfying salad that is sure to please.

If you prefer a lighter, more vibrant dressing, the vinaigrette cabbage salad is an excellent choice. This dressing features a harmonious blend of olive oil, vinegar, Dijon mustard, and honey, resulting in a tangy, flavorful dressing that enhances the natural flavors of the cabbage and vegetables.

Whether you opt for the classic crunchy cabbage salad, the creamy cabbage salad, or the vinaigrette cabbage salad, you are in for a delightful culinary experience. These salads are not only visually appealing but also packed with nutrients, making them a healthy and delicious addition to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING



Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
  • Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY VIETNAMESE CABBAGE SALAD WITH PAN-SEARED TOFU



Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofu image

Cabbages are the quintessential storage vegetable. You can cut a cabbage in quarters or thirds and use one piece at a time. The other hunks will keep, wrapped well in the vegetable crisper, for at least two weeks, and potentially a lot longer if you mist them with water every once in a while. That means you can buy one large cabbage and use it several times for different recipes, experiencing the deceptively versatile vegetable many ways. Fried tofu turns this Vietnamese-inspired slaw into more of a meal.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1/2 jalapeño, seeded and minced
1 garlic clove, minced
4 tablespoons peanut oil
1/2 pound extra-firm tofu, cut into slabs, 3/4 inch thick
6 cups shredded cabbage
1 large carrot, grated
1/3 cup coarsely chopped roasted, salted peanuts, plus more to serve
2 tablespoons chopped cilantro, plus more to serve

Steps:

  • To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.
  • Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.
  • In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1094 milligrams, Sugar 7 grams, TransFat 0 grams

CRUNCHY CABBAGE SALAD



Crunchy Cabbage Salad image

This salad hits the spot on warm days. It's always popular at potluck dinners.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 15

1 package (3 ounces) chicken ramen noodles
1/2 cup canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups shredded green cabbage
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/2 cup chopped green onions
1/2 cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted

Steps:

  • Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE



Crunchy Cabbage and Kale Salad with Garlic-Parmesan Vinaigrette image

This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.

Provided by Food Network Kitchen

Time 20m

Yield 6 servings

Number Of Ingredients 13

1 cup plain panko breadcrumbs
3 cloves garlic, 2 peeled and smashed and 1 finely grated
2 sprigs fresh thyme
2 tablespoons plus 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 small head red cabbage (about 2 pounds)
One 5-ounce package curly kale leaves, cut into bite-size pieces
2 medium beets (any color)
3 tablespoons sherry vinegar
2 teaspoons honey
4 tablespoons finely grated Parmesan
1/2 cup sliced almonds, lightly toasted
1 cup shaved Parmesan

Steps:

  • Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
  • While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
  • Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
  • In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
  • Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

CRUNCHY RED CABBAGE SLAW SALAD



Crunchy Red Cabbage Slaw Salad image

Another recipe that I collected with an eye to eating healthier. I think red cabbage is underused anyway. If you threw some cooked chicken in with this if you wanted a bit more substance in this light meal. You could also more than likely use light mayo to make it even lower in fat. This is from British TV cook Silvana Franco and was first published in the July 2006 issue of BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces red cabbage
1 large carrot, coarsely grated
1 red apple, coarsely grated
1 bunch green onion, thinly sliced
2 tablespoons mayonnaise
1 tablespoon wine vinegar
1 tablespoon extra virgin olive oil

Steps:

  • Using a large knife, shred the cabbage.
  • Place in a large bowl with the carrot, apple and green onions.
  • Whisk the mayonnaise, vinegar and oil. Season.
  • Toss with the salad and serve.

Nutrition Facts : Calories 115.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 1.9, Sodium 89.2, Carbohydrate 15.7, Fiber 3.6, Sugar 8.4, Protein 1.9

CRUNCHY CABBAGE SALAD



Crunchy Cabbage Salad image

Brenda liked alot of foods that I don't like, LOL - here is the recipe for 1 of them. NOTE: This refrigerates well for days.

Provided by Rev BJ Friley

Categories     Lettuce Salads

Number Of Ingredients 11

SALAD INGREDIENTS
2 pkg ramen noodles, crushed
1 (16 oz) coleslaw mix or shredded cabbage
6 oz green onions, chopped
1 c almonds, slivered
2 c sunflower seeds, roasted
DRESSING INGREDIENTS
1/2 c oil
3/4 c sugar
1/3 c vinegar
2 ramen seasoning packs

Steps:

  • 1. To make the salad - In a large bowl mix together crushed Ramen noodles, coleslaw mix or shreeded cabbage, green onions, almonds, and sunflower seeds.
  • 2. To make the dressing - In a seperate bowl; Mix together oil, sugar, vinegar, and Ramen seasoning packs. Stir well.
  • 3. Pour dressing over cabbage mixture and toss salad to disperse dressing.
  • 4. It's ready to serve.

CRUNCHY CABBAGE SALAD



Crunchy Cabbage Salad image

Provided by Mark Bittman

Categories     quick, weekday, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons or more white or red wine vinegar
1/3 cup extra-virgin olive oil
1/4 teaspoon minced garlic, or more to taste
Salt
black pepper
2 celery stalks preferably from the heart, chopped
2 carrots, chopped
1 small red onion, minced
3 or 4 radishes, chopped
1 red or yellow bell pepper, cored, seeded and chopped
1 small cabbage, cored and shredded

Steps:

  • Combine vinegar, oil, garlic, a large pinch of salt and a smaller one of pepper in a salad bowl. Beat with a fork until combined.
  • Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust seasoning, and serve immediately.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 2 grams

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES



Cabbage Salad Vinaigrette with Crunchy Noodles image

Looking for a side dish to go with your Asian cuisine meal? Then check out this noodle salad made with vegetables - a crunchy dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 16

Number Of Ingredients 12

1 1/2 cups frozen baby sweet peas (from 1-lb bag)
4 1/2 cups shredded red or green cabbage (1 medium head)
5 medium green onions, thinly sliced including tops (about 1/3 cup)
1 can (11 oz) whole kernel sweet corn, drained
1 jar (4.5 oz) sliced mushrooms, undrained
1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup vegetable oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seed, toasted**

Steps:

  • Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  • In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  • Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES



Cabbage Salad Vinaigrette with Crunchy Noodles image

Number Of Ingredients 15

SALAD
4 1/2 cups (1 medium head) shredded red or green cabbage
5 green onions, thinly sliced (including tops)
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 1/2 cups frozen sweet peas (from 1-lb. pkg.), cooked, drained
1 (4 1/2-ounce) jar sliced mushrooms, undrained
DRESSING
1 (3-ounce) package instant oriental noodle with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seeds, toasted**
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • In large bowl, combine all salad ingredients. In small bowl, combine contents of seasoning packet from noodles, vinegar, oil, sugar and pepper blend well. Pour dressing over salad ingredients toss to coat. Refrigerate at least 2 hours to chill.Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad mixture. Store in refrigerator.TIPS:*To toast almonds, spread on cookie sheet bake at 375°F. for 5 to 6 minutes or until light golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan and microwave on HIGH for 6 to 7 minutes or until light golden brown, stirring frequently.**To toast sesame seed, spread in baking pan bake at 375°F. for 5 to 7 minutes or until light golden brown. Or spread in medium skillet and stir over medium heat for 8 to 10 minutes or until light golden brown.Nutrition Per Serving (1/2 cup): Calories 130 Protein 3g Carbohydrate 14g Fat 7g Sodium 210mgPICTURE: Top to bottom: Spicy Corn and Black Bean Salad, Cabbage Salad Vinaigrette with Crunchy NoodlesFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • For a more zesty salad, use red cabbage instead of green cabbage.
  • To add a bit of sweetness, add a tablespoon of honey or maple syrup to the dressing.
  • For a more savory salad, add a tablespoon of soy sauce or fish sauce to the dressing.
  • To add some crunch, add a handful of chopped nuts or seeds to the salad.
  • For a more colorful salad, add some shredded carrots, bell peppers, or cucumbers.
  • Serve the salad immediately or chill it for later.

Conclusion:

This crunchy cabbage salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try.

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