This easy recipe for Israeli Cabbage Salad is made with simple ingredients, is ready in less than 15 minutes, and pairs perfectly with all of your favorite Middle Eastern, Mediterranean, and Israeli food.
Try it with grilled chicken, fish, or mezze-style!
Why You'll Love It:
- The perfect side dish. This red cabbage salad is a staple throughout the Middle East and is often featured in mezze (meze). It pairs perfectly with falafel, shawarma, and more!
- A great way to get those veggies in! Nutrient-dense and high-volume, cabbage is the perfect way to sneak in extra servings of vegetables.
- Budget-friendly. Cabbage is one of the most affordable vegetables, and it stores for a LONG time in the refrigerator.
Ingredients
- Red cabbage: Also known as purple cabbage, this is easy to find just about anywhere! Be sure to remove the core (I just slice around it), which can add a bitter flavor to your salad.
- Mayonnaise (or olive oil): Many traditional versions use olive oil, but mayo is a popular modern addition. We like to use mayo to add a slight creaminess and tangy flavor, but if you prefer, you can use olive oil instead.
- Lemon juice: A bright squeeze of fresh lemon juice is the best way to enjoy this salad, but white wine vinegar (or rice wine vinegar) can be used in a pinch.
You will also need:
- Dijon mustard
- Sugar (1-2 tablespoons)
- Salt
- Pepper (to taste)
Equipment or Tools
- Mandoline slicer (or sharp knife)
- Large bowl
How to Make Red Cabbage Salad
Before you get started: Finely slice or shred your red cabbage (cut around the core). This can be done with a sharp knife, a mandoline, or a box grater (using the slicing side). If slicing your cabbage by hand, slice it very thinly.
If you shred your cabbage using the large holes side of a box grater or a food processor, it can become quite "wet" so we recommend against it.
- Add 8-10 cups of shredded red cabbage to a large bowl.
- Sprinkle with 1 teaspoon of salt and stir well to distribute it evenly. Allow the cabbage to rest for 10 minutes while you prepare the dressing.
- To make the dressing, add the following ingredients to a bowl:
- ½ cup mayonnaise (or olive oil)
- 1 lemon, juiced (2 tablespoons)
- 2 teaspoons Dijon mustard
- 1-2 tablespoons sugar
- ½ teaspoon black pepper
- Whisk the dressing ingredients together until a smooth consistency is achieved.
- Drizzle the dressing on top of the red cabbage, then toss until it is well coated in the creamy dressing.
Serve and Enjoy!
For the best results, cover the salad tightly and chill for an hour (or more) before serving. The salad will still taste great if served immediately, but the flavor greatly improves after chilling.
What to Serve it With:
- Grilled meats
- Chicken skewers
- Shawarma
- Falafel (recreate the vibe of your favorite falafel joint with tabbouleh, tahini, Israeli salad, etc.)
- Meze platter
- Potluck style
- Salmon or white fish
- Burgers
- Fish tacos (surprisingly delicious!)
- Pulled pork
Substitutions
Mayonnaise: This can be substituted for ⅓ cup of olive oil, which is the more traditional ingredient, although many modern cooks use mayonnaise.
Without lemon: Acidic lemon can be substituted with another mild acid, such as white wine vinegar or rice wine vinegar.
Red cabbage: This recipe can be made with shaved green cabbage (also known as white cabbage) if you prefer! There is a similar Lebanese recipe known as Malfouf salad (Salatet Mafouf) that uses green cabbage.
Expert Tips
- Slice or shave the cabbage. Cabbage salad maintains a crisp texture when you finely slice it by hand, or shave it using a mandoline or the slicer side of your box grater.
- Avoid the food processor. While we love the food processor for quickly shredding veggies and cheese, don't use it to make cabbage salad. The shreds become too "wet", which weighs down the salad, making it soggy.
- Salt the cabbage. For cabbage salad recipes, I always recommend salting the cabbage first and allowing it to rest. Some folks like to drain off the liquid, but unless there is A LOT of liquid, I leave it in. My primary purpose for salting the cabbage is to ensure the largest volume ingredient is adequately seasoned.
More Easy Salad Recipes:
If you loved this recipe for Israeli cabbage salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Israeli Cabbage Salad
Ingredients
- 1 head red cabbage finely sliced or shaved (about 8-10 cups)
- 1 teaspoon salt
For the dressing:
- ½ cup mayonnaise or olive oil*
- 1 lemon juiced (about 2 tablespoons) (or white wine vinegar**)
- 2 teaspoons Dijon mustard
- 1-2 tablespoons sugar
- ½ teaspoon black pepper
Instructions
- Prepare the cabbage. Shred the cabbage either with a mandoline, a box grater, or by finely slicing it with a sharp knife (we recommend the knife or mandoline method).
- Salt the cabbage. Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Toss to combine and allow it to sit for 10 minutes while you prepare the dressing. Note: If desired, you can drain off any liquid accumulated from salting the cabbage, but we like to leave it in for flavor.
- Make the dressing. Add the mayonnaise, lemon juice (or white wine vinegar), dijon mustard, sugar, and black pepper to a small bowl. Whisk well until smooth and well combined.
- Add the dressing. Once the cabbage has rested for about 10 minutes, drizzle in the dressing and toss well to combine.
- Chill or serve. The salad is ready to serve immediately, but tastes much better if it's allowed to chill for an hour or so first. So if you have the time, wrap it tightly and chill in the refrigerator. Stir well just before serving to re-distribute the dressing evenly throughout.
Notes
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Dorothy Bigelow says
We love this recipe for meal prep and quick and easy side dishes. It's traditionally served with Middle Eastern food, but it also tastes great with regular ol' grilled chicken, fish tacos, pulled pork, etc. It stays crisp in the refrigerator for at least 3 days too!