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A simple, beautiful cabbage slaw with radicchio, sprouts and my favorite homemade salad dressing made with champagne vinegar, honey and olive oil.
If you enjoy a lighter cabbage slaw that doesn’t have mayonnaise, you’re going to love this salad!
This fresh, light slaw is inspired by dish a California-style sushi chain restaurant in our neighborhood used to serve.
It’s a big, healthful tangle of raw vegetables every single person in my family totally chows down whenever I make it — even my son who tends to be picky about eating salads.
I created this salad to give you the perfect balance of sweet and tart in every bite, along with a good bit of crunch from chopped almonds.
A good cabbage salad should deliver a satisfying mix of texture with a tasty dressing.
I think it tastes best with a brightly seasoned vinaigrette. This one has a bit of sweetness from honey or maple syrup combined with acidity from lemon juice and vinegar.
Which cabbage to use in a slaw
- Green cabbage: Also known as white cabbage, this is the type of cabbage used for everything from sauerkraut to classic cabbage rolls. It has sturdy leaves that taste sweet and refreshing.
- Savoy cabbage: This type has pretty curly leaves and a more delicate texture than typical green cabbage. I always grab this variety when I see it in the market.
- Red or purple cabbage: A vibrantly colored cabbage that looks and tastes great combined with green cabbage.
I actually used radicchio in this slaw instead of red cabbage to lighten up the salad.
Radicchio has a gorgeous magenta color and slightly bitter taste. It pairs really well with the sweet and tangy vinegar-based dressing and balances the natural sugar in green cabbage.
Shredding cabbage for slaw
Slicing cabbage into ribbons can be done in a few ways.
- With sharp chef’s knife: Trim off any bruised leaves and slice the head in half. Cut out the core. Slice crosswise into thin ribbons.
- Using a mandolin: This is my favorite tool for finely slicing all kinds of vegetables into evenly thin pieces. Use the guard to keep your fingers safe!
- Food processor: Attach the shredder disc to your food processor. Cut the cabbage into pieces that will fit into your feeder tube and off you go!
How to make a meal with cabbage slaw
Slaws are perfect for make-ahead situations because they hold up well without wilting or getting completely soggy.
That makes them a great choice to take to a picnic or potluck.
- To turn this recipe into a main dish, serve the slaw alongside your favorite fish tacos or burgers.
- Serve the slaw with miso-glazed salmon or grilled shrimp.
- Toss in chickpeas or edamame for a satisfying hit of vegetarian-friendly protein.
More hearty, healthful salads to try:
- This colorful Asian slaw
- Peanut-Lime Cabbage Noodle Salad
- Tahini Caesar Salad with Olive Oil Breadcrumbs
Cabbage Slaw with Champagne Vinaigrette
- ½ cup (125 ml) olive oil, avocado oil or other neutral oil
- ¼ cup (60 ml) champagne vinegar or white wine vinegar
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) honey or maple syrup
- 1 tablespoon (15 ml) Dijon mustard
- 1 garlic clove, chopped
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 1 pound (450 g) green cabbage (about 1 small head), thinly sliced into ribbons
- 1 small (125 g) head radicchio (about 4 ounces), thinly sliced into ribbons
- 3 green onions (scallions), chopped
- 1 cup micro sprouts
- ¼ cup fresh cilantro or parsley leaves
- ¼ cup Marcona almonds or sliced almonds, coarsely chopped
Make the vinaigrette:
- Blend all ingredients in a blender or food processor (or whisk in a bowl) until smooth and emulsified.
Make the slaw
- Put the cabbage, radicchio, green onions, sprouts and cilantro in a big serving bowl. Pour about half the vinaigrette over and toss gently until everything is coated evenly in the dressing. Taste and add more dressing as needed. Sprinkle the almonds over the slaw and serve.
Karen’s Notes and Tips
- Make ahead: The dressing will keep refrigerated up to a week. Toss with the vegetables up to an hour before serving.
- Substitute an equal amount of purple/red cabbage for the radicchio if you prefer it.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.