Home - Salad - Simple Cabbage Slaw with Champagne Vinaigrette

Simple Cabbage Slaw with Champagne Vinaigrette

5 from 18 community reviews

Did you know you can easily save your favorite recipes? Create an account or log in to get started.

This post may contain affiliate links. Please read my disclosure policy.

A simple, beautiful cabbage slaw with radicchio, sprouts and my favorite homemade salad dressing made with champagne vinegar, honey and olive oil.

A ceramic salad bowl on a napkin, filled with green cabbage and radicchio slaw, with serving soons.

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.

A serving bowl with shredded green cabbage and red cabbage tossed into a slaw.

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.

A serving bowl with shredded green cabbage and red cabbage tossed into a slaw.

Shredding cabbage for slaw

Slicing cabbage into ribbons can be done in a few ways.

  1. 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.
  2. 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!
  3. 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!
A bowl with shredded cabbage and radicchio vegetables getting prepped for a slaw.

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.
A serving bowl with shredded green cabbage and red cabbage tossed into a slaw.

More hearty, healthful salads to try:

A ceramic salad bowl on a napkin, filled with green cabbage and radicchio slaw, with serving soons.

Cabbage Slaw with Champagne Vinaigrette

Karen Tedesco
Sweet and tangy cabbage slaw with green cabbage, radicchio and microgreens tossed in our "house" champagne or white wine vinaigrette.
Print Pin
5 from 18 community reviews
Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine Vegetarian
Servings 6 servings


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.
Dressing recipe from What’s Gaby Cooking


Serving: 1serving | Calories: 243kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 295mg | Fiber: 3g | Sugar: 7g | Vitamin A: 287IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Did you make this recipe? Search @Familystylefood or tag #familystylefood on Pinterest

Recipe developer Karen Tedesco of the popular website Familystyle Food in her kitchen making a kale salad.

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.

5 from 18 votes (13 ratings without comment)

Leave a comment and star rating

Do you have a cooking question? Leave your comment below and let me know how I can help.

Did you love this recipe? Just click on the stars to leave a rating!

Recipe rating

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 512 MB. You can upload: image. Drop files here

You may want to read my commenting policy before joining the conversation.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    5 star recipe! Love this one. Easy to make. Great side with a salty or spicey meat.

  2. 5 stars
    Made a giant bowl of this and was enjoying it for days, soooo fresh and tasty! Going to use this staple dressings on other salads too!

  3. Liza Finkel says:

    5 stars
    Made this last week and LOVED it!! It will become a regular recipe in our house for sure!!

  4. Kirby Kibblehouse says:

    5 stars
    OMG I am absolutely making this tonight!!

  5. 5 stars
    I love this recipe!! Made it with cabbage and is delicious. And I usually keep a jar of the dressing made in the fridge because we love it so much!