The humble cabbage has become a downright trendy vegetable, thanks to its versatility and economy. This colorful cabbage salad (a cross between a slaw, a tossed salad, and a chopped salad) goes with most any kind of meal.
Featuring ingredients you may already have in your fridge and pantry — in addition to cabbage, there are also cherry tomatoes, carrot, olives, vegan cheese shreds, and fresh herbs — this salad goes with most any kind of meal.
Why I love this salad (and hope you will too)
- The simple vinaigrette dressing can be homemade or bottled.
- It can be made in minutes when your meal needs a little something extra.
- It’s made with simple, easy-to-find ingredients like cabbage, which has in recent years been hailed as the vegetable of the moment.
- It’s a salad I’ve been making ever since it appeared in my first book, Vegetariana!
Recipe is adapted from Vegetariana: A Rich Harvest of Wit, Lore & Recipes by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com
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Colorful Cabbage Salad
This colorful cabbage salad (a cross between a slaw, a tossed salad, and a chopped salad) goest with most any kind of meal.
Ingredients
- 4 to 5 cups thinly sliced green cabbage
- 1 cup halved cherry tomatoes
- 1 cup grated carrot or baby carrots quartered lengthwise
- 1/2 cup sliced black olives
- ¾ cup vegan cheddar or mozzarella shreds
- 2 scallions, thinly sliced
- ¼ cup chopped fresh parsley or cilantro
- Salt and freshly ground pepper to taste
- ½ cup bottled or homemade vinaigrette
Instructions
- Combine all the ingredients in a serving bowl.
- Let stand for 15 minutes or so to allow the flavors to blend.
- Pass extra dressing around with the salad if you’d like.
See lots more plant-forward salads & sides.
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