A Red Cabbage Salad with Maple Syrup Salad Dressing uses simple, budget-friendly ingredients and makes a fresh, crunchy side dish for meat, fish or vegetarian mains. With carrot, red onion, mint and a sweet-tangy maple syrup salad dressing, it works all year round but is especially good in the colder months when red cabbage is at its best.
This easy raw cabbage salad recipe is colourful, healthy, cheap to make and naturally versatile. Serve it as a light lunch, a quick cabbage side dish, or bulk it out with beans, pulses and grains to turn it into a more substantial meal.
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What is Red Cabbage Salad?
Red cabbage salad is a crunchy, shredded cabbage slaw made with raw red cabbage and a simple dressing. Unlike creamy coleslaw, it's lighter, fresher and more vibrant, with a balance of sweet, tangy and slightly sharp flavours.
Because red or purple cabbage holds its texture so well, it's ideal for make-ahead meals. A raw cabbage salad actually improves as it sits, absorbing the dressing and softening slightly while keeping its bite.
Why You'll Love This Red Cabbage Slaw
- Quick and easy to prepare.
- Budget-friendly and made with everyday ingredients.
- Naturally vegan and gluten-free.
- Packed with fibre and vitamin C.
- Perfect as a make-ahead cabbage side dish.
- Full of colour and visually appealing.
If like me, you don't enjoy the sharp taste of raw red onion, soaking it in ice-cold water for 10 minutes takes away much of the harshness while keeping it crisp. The maple syrup vinaigrette then adds just enough sweetness to balance the stronger flavours and bring everything together.
Key Ingredients
This simple red cabbage slaw focuses on a short list of everyday ingredients that create a fresh, crunchy and well-balanced salad.
- Red Cabbage: Look for firm cabbages with crisp leaves. Finely shredded cabbage gives the best texture.
- Carrot: Adds colour, sweetness and crunch.
- Red onion: A classic pairing with red cabbage.
- Mint: Fresh mint leaves lift the flavour and add freshness.
- Lemon: Juice and zest for brightness.
- Maple syrup: Balances acidity and softens bitterness.
- Olive oil: Use extra virgin olive oil if possible.
- Red wine vinegar: Adds a sharp, tangy note. Apple cider vinegar also works well.
See the recipe card below for exact quantities.
How to make Red Cabbage Salad
Step 1: Red Onion
Finely dice the red onion and soak in cold or ice water for 10-15 minutes. Drain and pat dry. This softens the harsh bite and makes it more pleasant in a raw cabbage salad.
Step 2: Cabbage
Remove the core and slice the cabbage as finely as possible. Thinly shredded red cabbage gives a softer texture and absorbs dressing more evenly. Grate the carrot and chop the mint leaves.
Step 3: Salt
Sprinkle half a teaspoon of salt over the sliced cabbage. Toss it for 30-60 seconds and let it sit for 10 minutes. This helps soften it and improves the flavour.
Step 4: Dressing
Mix together the lemon juice, maple syrup, olive oil and red wine vinegar.
Step 5: Assemble
Toss together the vegetables and fresh mint leaves. Pour over the dressing and mix well so everything is coated.
Step 6: Rest
Let the salad rest for 20 minutes to 1 hour. This allows the cabbage to absorb the dressing, soften slightly and develop a more rounded flavour while still keeping its crunch. Top with lemon zest and serve.
Tip
Soaking raw red onion in cold water helps mellow the flavour, keeps it crisp and reduces the lingering strong taste.
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Common mistakes to avoid
- Cutting red cabbage too thick. Thick slices make it harder to enjoy the flavour and texture. Slice the cabbage as thinly as possible, no thicker than 3-4mm. Red cabbage is naturally firm and larger pieces don't soften well, even after sitting in dressing.
- Skipping the salt. Raw cabbage can taste slightly bitter. Tossing it in a little salt and letting it rest for 10 minutes helps draw out the moisture, makes it more tender and improves the flavour.
- Not balancing the dressing: A good dressing should have acidity, sweetness, fat and salt. Lemon juice and vinegar add brightness, maple syrup softens bitterness, olive oil carries flavour and salt enhances everything.
- Not letting it rest: This salad improves when it sits in dressing for at least 20 minutes. If you serve it immediately, the flavour stays on the surface and the cabbage doesn't soften. For best results, let it rest for 1-2 hours.
Variations and Substitutions
This easy cabbage salad works well as a base. Add extra ingredients to turn it into a more filling slaw or meal.
- Nuts: Cashews, peanuts or almonds add crunch.
- Pulses: Chickpeas, cannellini, kidney or black beans add protein and fibre.
- Lentils: Ready-to-eat lentils add extra protein and fibre and make it more filling.
- Fruit: Diced apple adds sweetness and crunch. Pomegranate seeds are a superfood and bring colour and freshness.
- Dried Fruit: Raisins, sultanas or dried cranberries work well.
- Protein: Add feta, tofu or grilled chicken.
- Herbs: Swap mint for coriander (cilantro) for a different flavour. Try lime instead of lemon for a more Asian-style slaw.
- Seeds: Pumpkin or sunflower seeds add texture and nutrition.
Seasonal and Budget-Friendly Variations
Red cabbage is in season from September to December, but it stores well and is available year-round, making it a reliable and affordable winter salad ingredient.
Winter Red Cabbage Salad Ideas
Red cabbage and carrot make a perfect seasonal base. Add walnuts, apple, cranberries or grated raw beetroot to incorporate more seasonal winter ingredients.
Summer BBQ Red Cabbage Salad
Add fennel and swap the red onion for finely sliced radishes. Serve with rocket (arugula), spinach or lettuce for a lighter summer version.
Zero-Waste Version
Scrub carrots instead of peeling and finely dice carrot tops and herb stems to stir through the salad. Tender mint stems have the same flavour as the leaves and can be used too.
For more ways to reduce food waste in the kitchen, see my guide on cutting down everyday food waste at home.
Storage and Leftovers
Red cabbage salad is best eaten fresh but keeps well in the fridge for 2-3 days in a sealed container. Stir before serving to redistribute the dressing. I don't recommend freezing it.
To use up leftovers, add to a wrap, top a burger or mix into a grain bowl.
To use up leftover red onion, try one of these recipes. Vegan Toad in the Hole with Red Onion Gravy, Thai Red Prawn Curry, Aubergine Stew, or for something very quick, try this Tortilla Quiche recipe, which is perfect for using up leftovers.
Red Cabbage Salad FAQs
Yes. A red cabbage salad often tastes better when made in advance as it has time to absorb the dressing. Store it in an airtight container in the fridge and toss again before serving.
Raw cabbage can taste sharp if eaten immediately. Adding salt helps soften it and improve the flavour. A balanced dressing with sweetness, acidity and fat also reduces bitterness. Letting it sit for 30-60 minutes helps mellow the taste further.
This is normal and safe to eat. The natural pigments in red cabbage react to acidity from lemon juice and vinegar, which can shift the colour from deep purple to bluish tones.
📖 Recipe
Red Cabbage Salad with Maple Syrup Salad Dressing
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Equipment
- 1 Grater
- 1 sharp knife
Ingredients
- ¼ red onion
- 500 g red cabbage or small red cabbage
- 1 carrot
- 10 g fresh mint about 1 handful
- ½ teaspoon salt
Maple Syrup Salad Dressing
- 1 lemon juice and zest
- 3 tablespoon maple syrup
- 3 tablespoon olive oil extra virgin
- 1 tablespoon red wine vinegar or apple cider vinegar
Instructions
- Finely dice the red onion and soak in cold or ice water for 10-15 minutes. Drain and pat dry. This softens the harsh bite and makes it more palatable in a salad.¼ red onion
- Remove the core and slice the cabbage as finely as possible. Grate the carrot and chop the mint leaves.500 g red cabbage, 1 carrot, 10 g fresh mint
- Sprinkle half a teaspoon of salt over the sliced cabbage. Toss it for 30-60 seconds and let it sit for 10 minutes.½ teaspoon salt
- Mix together the lemon juice, maple syrup, olive oil and red wine vinegar.1 lemon, 3 tablespoon maple syrup, 3 tablespoon olive oil, 1 tablespoon red wine vinegar
- Toss together the red cabbage, carrot red onion and fresh mint leaves. Pour over the dressing, toss again.
- Let it rest for 20 minutes to 1 hour. This is important to allow the salad to absorb the flavours and become more tender. Top with lemon zest and serve.
Notes
Common mistakes to avoid
Slice the cabbage thinly so it softens properly and absorbs flavour. Toss with a little salt and let it sit briefly to reduce bitterness and improve texture. Use a balanced dressing with acidity, sweetness, oil, and salt to round out the taste. Let the salad rest for at least 20 minutes (ideally 1–2 hours) so the cabbage becomes more tender and the flavours fully develop.Storage and Leftovers
Can be stored in the fridge for 2-3 days in a sealed container. Stir before serving to redistribute the dressing. Not recommended for freezing. To use up leftovers, add to a wrap, top a burger or mix into a grain bowl.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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