Red Cabbage Salad Recipe

Prepare cabbage

Remove any outer wilted leaves from the red cabbage. Cut the head into quarters and remove the core. Thinly shred the cabbage using a sharp knife, mandoline set to a thin setting, or food processor with a shredding disk until you have about 6 cups packed.

Prepare vegetables

Peel and julienne or grate the carrot to yield 1 cup. Thinly slice half a red onion into half-moons (about 1/2 cup). Roughly chop 1/4 cup fresh parsley. If using seeds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring, until they are fragrant and lightly browned; remove from heat and cool.

Place the shredded cabbage, carrot, sliced red onion, and chopped parsley in a large mixing bowl. Toss briefly to combine so the vegetables are evenly distributed and ready for dressing.

Combine vinaigrette ingredients

In a medium bowl or a jar with a tight lid, add 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 minced garlic clove, 1 tsp honey (or maple syrup), 3/4 tsp kosher salt, and 1/2 tsp black pepper.

Emulsify

Whisk the vinegar mixture briefly, then slowly drizzle in 1/2 cup extra-virgin olive oil while whisking continuously until the dressing is emulsified and slightly thickened. If mixing in a jar, add the oil, seal, and shake vigorously for 20–30 seconds. If the vinaigrette is too thick, add up to 1 tbsp water, a teaspoon at a time, to reach desired consistency.

Adjust seasoning

Taste the dressing and adjust salt, pepper, or sweetness as needed. If you prefer more oregano brightness, add an additional 1/4 tsp dried oregano or a pinch of dried thyme. Let the vinaigrette sit for 5 minutes to let flavors meld.

Dress the salad

Pour about three-quarters of the vinaigrette (reserve some for serving) over the prepared cabbage mixture. Using tongs or two large spoons, toss thoroughly so the shredded cabbage is evenly coated. Let the dressed salad rest for 10–15 minutes at room temperature to soften slightly and allow flavors to marry; toss once more before serving.

Serve

Transfer the salad to a serving bowl or platter. Sprinkle the toasted seeds on top if using and drizzle any remaining vinaigrette to taste. Serve immediately or refrigerate up to 24 hours; if chilled, bring to room temperature or toss again before serving to refresh texture.