Savoy cabbage makes a crisp, tender salad with a mild, slightly sweet cabbage flavor. This simple recipe balances the cabbage with grated carrot, sharp red onion, and a bright apple cider vinaigrette. The texture is crunchy with a light, oily sheen from the dressing. It smells fresh and slightly tangy. This salad works as a side, a light lunch, or a crunchy topping for bowls and sandwiches.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 10 minutes (rest time for flavors to meld)
- Total Time: 25 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (serves 6)
- Calories per serving: 120 kcal
- Protein: 2 g
- Carbohydrates: 10 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 150 mg
Why Make This Savoy Cabbage Salad
This salad is fast, fresh, and forgiving. Savoy cabbage has soft, crinkly leaves that shred easily. The carrot adds sweet crunch. Red onion brings a clean bite. The apple cider vinaigrette brightens the whole mix. It needs little prep and no heat. Make it for weeknight dinners, potlucks, or to lighten a hearty meal. The salad keeps well and actually tastes better after a short rest.
How to Make Savoy Cabbage Salad
This salad is mostly prep and assembly. You slice cabbage thin, grate carrot, slice onion, whisk a simple dressing, then toss. Let it sit a few minutes so the dressing softens the cabbage and the flavors join. Finish with crunchy toppings if you like.
Ingredients:
- 1 head Savoy cabbage
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Optional toppings: nuts, seeds, or croutons
Directions:
Step 1: Preparation
Remove the outer leaves of the Savoy cabbage, cut it in half, and remove the core. Thinly slice the cabbage into fine strips so it feels light and tender in your mouth.
Step 2: Mixing
In a large bowl, combine the sliced cabbage, grated carrot, and thinly sliced red onion. Toss the vegetables so they sit evenly and the colors mix well.
Step 3: Cooking
In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until the dressing looks smooth and glossy. Pour the dressing over the mixed vegetables and toss thoroughly so every leaf gets a light coating.
Step 4: Finishing
Let the salad sit for about 10 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. Top with your choice of nuts, seeds, or croutons for extra crunch just before serving.
How to Serve Savoy Cabbage Salad
Serve this salad chilled or at room temperature. It pairs well with grilled chicken, fish, or roasted vegetables. Use it as a crunchy side at barbecues or as a topping for tacos and bowls. Garnish with fresh herbs, a squeeze of lemon, or a sprinkle of grated Parmesan for extra flavor.
How to Store Savoy Cabbage Salad
- Short term: Keep in an airtight container in the fridge for up to 3 days. The cabbage will soften over time but stay tasty.
- Long term: Do not freeze—raw cabbage will become watery and lose its texture.
- Tips: Store dressing separately if you want the crunch to last longer. Add nuts or croutons just before serving.
Expert Tips for Perfect Savoy Cabbage Salad
- Slice thin: Use a sharp knife or mandoline for thin, even cabbage strips. Thin slices make the salad tender.
- Massage if you like softer leaves: Rub the cabbage with a pinch of salt and a little dressing for 1–2 minutes to soften it quickly.
- Adjust acidity: Taste the dressing and add more vinegar or a squeeze of lemon if you want brighter flavor.
- Swap oils: Use avocado oil for a neutral taste or walnut oil for a nutty note.
- Add protein: Stir in chickpeas, shredded chicken, or tofu to make it a meal.
- Texture balance: Add toasted nuts or seeds for crunch and depth.
Delicious Variations
- Lemony twist: Add lemon zest and a teaspoon of Dijon mustard to the dressing for a tangy lift.
- Creamy version: Mix 2 tablespoons Greek yogurt into the dressing for a creamy coating.
- Asian-style: Replace vinegar with rice vinegar, add a teaspoon soy sauce, and top with sesame seeds.
- Sweet and savory: Stir in dried cranberries and toasted almonds.
- Warm mix-in: Toss in warm roasted sweet potato cubes for a fall salad.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. If you want crisp texture, store the dressing separately and toss just before serving. If you don’t mind softer cabbage, you can dress it up to 3 hours ahead. It keeps in the fridge for up to 3 days.
Q: Can I use a different cabbage?
A: Yes. Napa or green cabbage work, but texture and flavor change slightly. Savoy is more tender and milder. Green cabbage is firmer and has a sharper taste.
Q: How can I make this salad vegan or gluten-free?
A: The base recipe is already vegan and gluten-free. If you add croutons, choose gluten-free ones. For crunch, use nuts or seeds.
Q: My salad tastes flat. How can I fix it?
A: Add a splash more apple cider vinegar or a squeeze of lemon. A pinch of salt or a small spoonful of Dijon mustard will also boost flavor.
Q: Will this salad become soggy if dressed?
A: The cabbage holds up well, but sitting too long will soften it. Dress right before serving for the crispiest texture, or dress and refrigerate up to a few hours if you prefer melded flavors.
Q: Can I shred the cabbage in a food processor?
A: Yes. Use the slicing blade and pulse carefully to avoid over-shredding. Aim for thin ribbons, not mush.
Conclusion
This Savoy Cabbage Salad is bright, crunchy, and easy to make. It offers fresh cabbage flavor, a zesty dressing, and room for many tasty add-ins. Try it as a light side or build a bigger meal around it. For a lemon-forward, mayo-free variation and extra ideas, see Lemony Savoy Cabbage Salad (Without Mayo) – Veggies Save The Day. Enjoy the crisp texture and fresh taste — and have fun making it your own.
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Savoy Cabbage Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
A refreshing salad made with tender Savoy cabbage, grated carrot, red onion, and a bright apple cider vinaigrette, perfect as a side or light meal.
Ingredients
- 1 head Savoy cabbage
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Optional toppings: nuts, seeds, or croutons
Instructions
- Remove the outer leaves of the Savoy cabbage, cut it in half, and remove the core. Thinly slice the cabbage into fine strips.
- In a large bowl, combine the sliced cabbage, grated carrot, and thinly sliced red onion. Toss to mix well.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until smooth. Pour over the vegetables and toss to coat.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Optionally top with nuts, seeds, or croutons just before serving.
Notes
Store dressing separately for longer-lasting crunch. Keeps in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
