Cooked and Loved Cabbage Salad (Printable format)

Warm sautéed cabbage tossed with crisp vegetables and tangy herbaceous dressing for a vibrant vegetarian dish.

# What You’ll Need:

→ Vegetables

01 - 1 medium green cabbage, cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is tender but still vibrant.
02 - Remove the cabbage from heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cabbage gets buttery and sweet when sautéed, transforming from raw into something completely unexpected and crave-worthy.
  • It comes together in under 30 minutes but tastes like you spent way more effort than you actually did.
  • Works equally well warm from the skillet or at room temperature the next day, making it perfect for meal prep or feeding a crowd.
02 -
  • Don't skip the 5-minute rest—I learned this the hard way when I tried to serve it immediately and everything tasted a bit separate and disconnected instead of unified.
  • The temperature matters less than I initially thought; this salad is honestly delicious both warm and at room temperature, which is why it became my secret weapon for meal prep and potlucks.
03 -
  • Toast your own walnuts or sunflower seeds in a dry pan for two minutes right before serving—the warmth releases oils that make them taste infinitely better than raw.
  • This keeps for up to two days in the refrigerator, and the flavors actually deepen, so it's perfect for meal prep people or anyone who wants dinner already waiting.
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