This Cabbage Salad is one of my go-to sides all year round. Reliable. Dependable. It’s a girl’s best friend type of salad.
I always have a cabbage in the fridge so I can make this. Always.
This is my fancy side version with Parmesan and walnuts. Sometimes I dress it down and skip both of those. On other days I add some protein like boiled eggs or sardines to make it into a meal on it’s own.
Am sure it will become one of your favourites as well.
Reliable Cabbage Salad
- 1/4 large cabbage approx 500g / 1lb
- 1 small bunch flat leaf parsley
- 4 tablespoons lemon juice
- 4 tablespoons mayonnaise
- 50 g roast walnuts
- 50 g shaved parmesan cheese
- Cut out the core of the cabbage. Remove and discard the outer leaves. Slice the remaining cabbage as finely as you can but don't stress too much. If I have my food processor out I use that but mostly it's quicker with my knife.
- Place cabbage in a large bowl. Combine mayonnaise and lemon juice in a small bowl or jar with a pinch of salt. Toss the dressing on the cabbage. Allow to sit for 5-10 minutes (or up to an hour) so the cabbage softens slightly.
- When you're ready to serve, pick the leaves from the parsley (or finely chop the whole bunch if you're short on time). Toss the parsley in with the cabbage. Chop walnuts and sprinkle them over along with the parmesan.
Variations + Substitutions for Cabbage Salad
Keto / ultra low carb – replace half the cabbage with baby spinach leaves.
dairy-free – skip parmesan or replace with avocado, extra walnuts, different nuts.
more substantial (carb lovers) – toss in torn sourdough chunks or croutons.
more substantial (low carb) – extra cheese, extra nuts, avocado, poached eggs or boiled eggs, other cooked protein.
Low FODMAP – replace 1/2 or all the cabbage with baby spinach.
different vegetables – this dressing is wonderful on any substantial veg. Shaved fennel, celeriac (celery root), zucchini, kohlrabi, brussels sprouts, grated carrot all work really well.
different nuts – sliced almonds are my other favourite or macadamias, pecans or pine nuts.
more fancy / for entertaining – serve exactly as it is!
no mayo / egg-free – use extra virgin olive oil, greek yoghurt or this vegan mayonnaise.
Waste Avoidance Strategy
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
mayonnaise – unopened in pantry or once opened will keep for months in the fridge.
roast walnuts – keep them in the pantry.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide Cabbage Salad
bland – more salt! Or more mayo. Or more lemon.
too dry – Sounds like your cabbage was very large and needed more dressing. A drizzle of extra virgin olive oil will help or mix up a few more tablespoons of mayonnaise and lemon.
hard to eat – next time cut the cabbage more finely. A mandoline or food processor can help. Allowing the cabbage to sit in the dressing is another way to soften and make it easier to eat.
too acidic – next time use less lemon. For now a drizzle of extra virgin olive oil will help.
Yes! Just prep as per the recipe but keep the walnuts, parsley and Parmesan separately. If prepping more than an hour ahead, refrigerate until you’re ready to serve. If making it for company it’s best in the first 48 hours. Leftovers will keep in the fridge for up to 1 week. Don’t freeze.
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What do you think?
Keen to try this salad? Leave a comment below and let me know your thoughts…
Have fun in the kitchen!