Cabbage Salad

Sometimes a crisp, crunchy cabbage salad just hits the spot. Different from a creamy coleslaw you'd serve at a barbecue or fish fry, this simple salad can be dressed up for a dinner part or holiday or dressed down for lunch any day of the week. It's chock-full of vibrant purple cabbage, nutty toasted pecans, tart green apples, and peppery arugula, all tossed in a bright, tangy vinaigrette. It's especially suited for entertaining because it stays fresh and crisp for up to two days in the refrigerator. If you are lucky enough to have leftovers, tuck it into your favorite breakfast tacos, add some to a fried chicken sandwich, use it to top avocado toast, or toss some in a harvest bowl. The options for cabbage recipes like this are endless!

How do you cut and prep cabbage?

Start by removing any tough, wilted, or damaged outer leaves. Then place the cabbage on a large cutting board and use a sharp knife to slice the cabbage in half lengthwise through the root. Place the halves cut-side down and cut them through the center of the root to create quarters. Next, locate the core in the center of each quarter, and cut in a V-shape around the core to remove it.

You can thinly slice the cabbage crosswise with a sharp knife—or use a mandoline. A box grater will give you smaller shredded pieces. One medium cabbage (about three pounds) will yield eight to nine cups of shredded cabbage. Quartered cabbage wedges will keep in a zip-top plastic bag in the refrigerator for up to two weeks; shredded cabbage will keep for up to three days.

Can you use regular cabbage instead of purple cabbage?

Yes! Regular green cabbage has a similar flavor and crunchy texture as purple cabbage so it makes a good swap. You will, however, miss the vibrant purple pop that makes this salad so pretty!

What can you use instead of pecans in cabbage salad?

Walnuts make the perfect substitute. Use one cup and toast them as the recipe instructs.

Can you make cabbage salad ahead of time?

The wonder of this salad is that it can be prepared up to two days in advance, making it perfect for potlucks, dinner parties, and holidays. Just keep out the apple (which can brown over time), and slice and add it to the salad just before serving.