Easy Tangy Vinegar Cabbage Salad with Crisp Vegetables (No Mayo)
Make this simple cabbage salad for a crunchy, fresh side dish. It uses a light, tangy vinegar dressing, making it a healthy alternative to creamy coleslaw, perfect for BBQs or weeknight dinners.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 2 medium carrots, shredded or julienned
- 1 small cucumber, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetables: Place the shredded green and purple cabbage, shredded carrots, and sliced cucumber into a large bowl.
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until the sugar dissolves and the dressing is combined.
- Dress the salad: Pour the vinegar dressing over the vegetables.
- Toss well to coat all the ingredients evenly.
- Chill the salad for at least 30 minutes before serving. This allows the vegetables to soften slightly and absorb the tangy flavor.
- Serve this healthy side salad cold.
Notes
- For extra flavor, add 2 tablespoons of finely chopped fresh parsley or green onion tops to the salad mix.
- If you prefer a sweeter dressing, increase the sugar to 3 tablespoons.
- This no mayo cabbage salad holds up well for meal prep and tastes great the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 8
- Sodium: 180
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
- Cholesterol: 0