Cooked and Loved Cabbage Salad (Printable)

Tender sautéed cabbage meets crisp vegetables in a warm, tangy dressing with fresh herbs.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is just tender but still vibrant.
02 - Remove the cabbage from the heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Top Tips:

01 -
  • It comes together in 25 minutes total, which means weeknight dinner without the scramble.
  • The warm cabbage is silky but never mushy, giving you that satisfying textural contrast that keeps your fork coming back.
  • It's naturally dairy-free and gluten-free, but tastes indulgent enough that nobody notices what's missing.
02 -
  • Don't overcook the cabbage—you want it tender, not collapsed, which is why 4–5 minutes is the sweet spot and why you should stay in the kitchen watching it instead of checking your phone.
  • The dressing needs to go on while the cabbage is still warm because warm vegetables absorb flavor like they're actually thirsty for it, whereas cold vegetables just sit there wearing the dressing like a coat.
03 -
  • Invest in a sharp knife or mandoline for slicing your vegetables, because the thinner and more uniform your cuts, the faster everything cooks and the better it all melds together.
  • Taste the dressing by itself before you pour it on—this way you catch any seasoning issues early and can adjust without compromising the whole batch.
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