Sweet and Tangy Cabbage Slaw with Almonds

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Cabbage slaw made irresistible: Toss thinly shredded cabbage and radicchio, a handful of almonds for crunch, and a bright, sweet champagne vinaigrette that ties it all together. Unlike mayo-based slaws, this one is crisp, light, and full of flavor.

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, colorful tangle of raw cabbage and crunchy almonds that 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 think a good cabbage salad should deliver a satisfying mix of texture (crunch!) with a tasty dressing. The brightly seasoned vinaigrette is balanced with sweetness from honey (or maple syrup), and acidity from lemon juice and vinegar.

Key ingredients

• 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. I like to slice it as thin as possible (see my tips for slicing below).
• Savoy cabbage: I love this type of cabbage. Savoy cabbage heads have curly leaves and a more delicate texture than typical green cabbage. I always grab this variety when I see it in the market.
• Radiccho: I like to use radicchio in this slaw instead of red cabbage. Radicchio has a similar gorgeous magenta color but unlike red cabbage, it doesn’t turn the whole salad purple. Plus, its slightly bitter taste pairs really well with the sweet and tangy vinegar-based dressing (and in this punchy radicchio salad with blue cheese and walnuts)

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!

Make it a meal

• Serve the slaw with this miso-glazed salmon or grilled shrimp.
• Toss in home-cooked chickpeas or edamame for a satisfying hit of protein.

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Sweet and Tangy Cabbage Slaw with Almonds

Karen Tedesco

Cabbage slaw made irresistible: Toss thinly shredded cabbage and radicchio, a handful of almonds for crunch, and a bright, sweet champagne vinaigrette that ties it all together. Unlike mayo-based slaws, this one is crisp, light, and full of flavor.

Print SaveSaved

5 from 18 ratings

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Vegetarian

Servings 6 servings

Cook ModePrevent your screen from going dark

Recipe Video

Ingredients

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

Slaw

• ▢ 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

US Customary – Metric

Instructions 

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

Nutrition per serving

Calories: 243kcal Carbohydrates: 13g Protein: 4g Fat: 23g Sodium: 251mg Fiber: 3g Sugar: 7g

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

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• Salad
• Vegetables
• Vegetarian and Vegan

Hey, I’m Karen

Creator of Familystyle Food

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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.