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 instead of mayonnaise, making it a healthy alternative 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
- 2 cups shredded purple cabbage
- 2 medium carrots, julienned
- 1 large cucumber, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Combine the shredded green cabbage, purple cabbage, carrots, and cucumber in a large bowl.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and pepper until the sugar dissolves. This creates your tangy vinegar dressing.
- Pour the dressing over the vegetable mixture.
- Toss all ingredients well to coat the vegetables evenly with the dressing.
- Stir in the fresh parsley.
- Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften while retaining crunch.
Notes
- For extra flavor, add 1/4 cup of thinly sliced green onion to the salad mix.
- This healthy side salad holds up well for meal prep and tastes better the next day.
- If you prefer a sweeter slaw, increase the sugar in the dressing by one tablespoon.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 8
- Sodium: 280
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 1
- Cholesterol: 0