Easy & Authentic Israeli Red Cabbage Salad: A Vibrant Side Dish for Any Meal
Discover the refreshing taste of the Middle East with this incredibly easy Israeli Cabbage Salad recipe. Crafted with just a handful of simple ingredients, this vibrant red cabbage salad can be ready in under 15 minutes, making it the perfect last-minute addition to any meal. Its crisp texture and tangy-creamy dressing make it an ideal accompaniment for all your favorite Middle Eastern, Mediterranean, and Israeli dishes. Whether you’re grilling chicken, preparing a fish dinner, or laying out a generous mezze spread, this salad brings a delightful burst of flavor and color to your table.
It’s not just a side dish; it’s a celebration of fresh, wholesome ingredients that come together to create a truly irresistible culinary experience. Prepare to impress your family and friends with this simple yet sophisticated salad!
Why This Israeli Red Cabbage Salad Will Become Your Go-To Recipe
This isn’t just another salad; it’s a staple in Middle Eastern kitchens for a reason! Here’s why this particular Israeli Cabbage Salad recipe stands out and why you’ll want to make it again and again:
- The Ultimate Versatile Side Dish: This red cabbage salad is more than just a side; it’s a culinary cornerstone throughout the Middle East, often taking center stage in mezze platters. Its bright, crisp flavors perfectly complement heartier dishes, cutting through richness and adding a refreshing element. Imagine pairing it with savory falafel, succulent shawarma, or any grilled meat. It’s truly the perfect partner for a wide range of main courses, enhancing every bite.
- A Delicious Way to Boost Your Veggie Intake: Cabbage is a nutritional powerhouse! Packed with vitamins, minerals, and antioxidants, it’s also high in fiber and low in calories, making it an excellent choice for a healthy diet. This salad offers a delightful and easy way to “sneak in” extra servings of vegetables without sacrificing flavor. Its high volume means you can enjoy a satisfying portion while feeling good about what you’re eating.
- Incredibly Budget-Friendly: In today’s world, finding affordable yet healthy ingredients is a win! Cabbage is consistently one of the most economical vegetables available. Not only is it kind to your wallet, but it also boasts an impressive shelf life, storing beautifully in the refrigerator for a long time. This means you can keep it on hand for spontaneous salad cravings or last-minute meal planning.
- Lightning Fast Preparation: Short on time? No problem! This red cabbage salad comes together in less than 15 minutes of active prep, making it ideal for busy weeknights, impromptu gatherings, or when you need a quick, fresh side dish. Minimal chopping and a simple whisked dressing mean less time in the kitchen and more time enjoying your meal.
- Customizable to Your Taste: Whether you prefer a creamy dressing or a lighter vinaigrette, this recipe is easily adaptable. You can adjust the sweetness, tanginess, and even the type of cabbage used to suit your personal preferences. It’s a flexible recipe that encourages culinary creativity!
Essential Ingredients for Your Red Cabbage Salad
The beauty of this Israeli Cabbage Salad lies in its simplicity. You’ll only need a few fresh ingredients to create a truly memorable dish. Here’s a closer look at what goes into this delicious creation:
- Red Cabbage: The star of our salad! Also widely known as purple cabbage, this vibrant vegetable is readily available in most grocery stores year-round. Its striking color adds visual appeal, while its crisp texture and slightly peppery flavor form the perfect base for the salad. When preparing, be sure to remove the tough, inner core by slicing around it. The core can sometimes impart a slightly bitter taste and is much tougher than the leaves, which can detract from the salad’s overall enjoyment. Aim for about 8-10 cups of finely shredded cabbage for the best results.
- Mayonnaise (or Olive Oil): Here’s where a modern twist meets tradition. While many classic Middle Eastern cabbage salads opt for olive oil to create a light vinaigrette, mayonnaise has become a popular contemporary addition, lending a delightful creaminess and a subtle tangy flavor that many now prefer. Our recipe embraces this modern approach for a richer, more indulgent texture. However, if you’re a purist or prefer a lighter, more traditional salad, feel free to substitute the mayonnaise with a good quality extra virgin olive oil. Both options yield delicious results, just with different flavor profiles.
- Fresh Lemon Juice: A squeeze of fresh lemon juice is absolutely essential for the bright, zesty flavor that defines this salad. It provides a crucial acidic balance to the creamy dressing and highlights the freshness of the cabbage. Always opt for fresh lemons over bottled juice for the best possible taste. If fresh lemons aren’t available, white wine vinegar or rice wine vinegar can be used as a suitable substitute in a pinch, though the flavor will be slightly different.
You Will Also Need These Flavor Enhancers:
- Dijon Mustard: A small amount of Dijon mustard adds a subtle pungency and helps emulsify the dressing, creating a smooth and cohesive texture. It’s a key ingredient for depth of flavor.
- Sugar (1-2 tablespoons): Just a touch of sugar is added to balance the acidity of the lemon juice and the tanginess of the mayonnaise. It rounds out the flavors beautifully, preventing the salad from being too sharp. Adjust to your sweetness preference.
- Salt: Essential for seasoning the cabbage and drawing out its moisture, which contributes to its crisp texture and helps the flavors meld.
- Black Pepper (to taste): Freshly ground black pepper adds a hint of spice and aroma, enhancing the overall taste.
Recommended Equipment or Tools:
- Mandoline Slicer (or a very sharp knife): For achieving uniformly thin slices of cabbage, which is crucial for the salad’s texture. A mandoline makes this task quick and easy, but a sharp chef’s knife and careful technique will also work well.
- Large Mixing Bowl: You’ll need plenty of space to comfortably toss the cabbage with salt and later with the dressing.
- Small Bowl and Whisk: For preparing the smooth and consistent dressing.
How to Make This Delicious Red Cabbage Salad
Creating this Israeli Red Cabbage Salad is wonderfully straightforward. Follow these simple steps for a perfect, flavorful salad every time:
Before You Get Started: The Art of Slicing Cabbage
The secret to a truly great cabbage salad lies in the preparation of the cabbage itself. You’ll want to finely slice or shred your red cabbage, always cutting around the tough core. This can be achieved efficiently with a sharp chef’s knife, a mandoline slicer (which ensures uniform thickness), or the slicing side of a box grater. If you’re slicing by hand, aim for paper-thin strips; the thinner the slices, the better the texture and the more readily the cabbage absorbs the dressing.
A Note on Shredding: While a food processor or the large holes of a box grater can shred cabbage quickly, we generally advise against it for this particular recipe. This method often results in cabbage that is too “wet” and can lead to a soggy salad, losing that desirable crispness. Precision slicing is key here!
- Prepare the Cabbage: Once finely sliced or shredded (aiming for 8-10 cups), transfer all the red cabbage into a large mixing bowl. Ensure it’s large enough to allow for easy tossing.
- Season and Rest: Sprinkle 1 teaspoon of salt evenly over the shredded cabbage. Toss it thoroughly with your hands or a large spoon to ensure every piece is coated. Allow the salted cabbage to rest for approximately 10 minutes. This crucial step draws out excess moisture, tenderizes the cabbage slightly, and pre-seasons it, ensuring the final salad is perfectly flavored and crisp. While the cabbage rests, you can proceed to prepare the creamy dressing.
- Craft the Dressing: In a separate small bowl, combine all the ingredients for the dressing:
- ½ cup mayonnaise (or your preferred olive oil alternative)
- Juice of 1 fresh lemon (approximately 2 tablespoons), ensuring no seeds make their way in.
- 2 teaspoons Dijon mustard, for a subtle kick and emulsification.
- 1-2 tablespoons sugar, to balance the tartness – adjust according to your taste.
- ½ teaspoon freshly ground black pepper, for a fragrant finish.
- Whisk Until Smooth: Using a whisk or a fork, vigorously mix the dressing ingredients until they are perfectly smooth, creamy, and thoroughly combined. This ensures an even distribution of flavors when added to the cabbage.
- Combine and Toss: After the cabbage has rested for the recommended 10 minutes, drizzle the prepared dressing evenly over it. Using tongs or your hands, gently but thoroughly toss the cabbage until every strand is beautifully coated in the creamy, tangy dressing. Ensure the dressing is fully incorporated for maximum flavor.
Serve and Enjoy!
For Optimal Flavor: While this Israeli Cabbage Salad is absolutely delicious served immediately, its flavors deepen and meld beautifully after a short chill. For the best results, cover the salad tightly with plastic wrap and refrigerate for at least an hour (or even longer) before serving. This resting period allows the cabbage to slightly soften and absorb the dressing, enhancing the overall taste and texture. Give it a good stir just before serving to redistribute the dressing.
What to Serve Your Israeli Cabbage Salad With: Endless Pairing Possibilities
This versatile red cabbage salad is more than just a simple side dish; it’s a dynamic accompaniment that enhances a multitude of cuisines. Its fresh, crisp, and tangy profile makes it perfect for balancing rich flavors and adding a vibrant crunch to any meal. Here are some fantastic ideas for what to serve it with:
- Grilled Meats: The refreshing tang of the salad cuts through the richness of grilled lamb chops, beef kebabs, or a juicy steak, providing a perfect palate cleanser.
- Chicken Skewers (Shish Tawook): A fantastic complement to marinated and grilled chicken skewers, adding a fresh contrast to the smoky flavors.
- Shawarma: Essential for a complete homemade shawarma experience, offering a crisp, cool counterpoint to the warm, spiced meat.
- Falafel: Recreate the authentic vibe of your favorite Middle Eastern falafel joint! Serve this cabbage salad alongside crispy falafel, a generous dollop of creamy tahini sauce, fresh tabbouleh, traditional Israeli salad (cucumber and tomato), and warm pita bread for a truly immersive mezze experience.
- Mezze Platter: An absolute must-have on any traditional mezze spread. Pair it with hummus, baba ghanoush, olives, feta cheese, and various dips for a vibrant and varied appetizer spread.
- Potluck or Picnic Style: Its robustness means it travels well and holds up beautifully, making it an ideal candidate for any potluck, picnic, or summer BBQ.
- Salmon or White Fish: The bright, acidic dressing is a natural fit for grilled or baked salmon, cod, or snapper, enhancing the delicate flavors of the fish.
- Burgers: Move over coleslaw! This cabbage salad offers a fresh, unexpected crunch and tang that elevates a classic burger.
- Fish Tacos: Surprisingly delicious! Use it as a crunchy, flavorful topping for your favorite fish tacos, adding a Mediterranean twist to a Mexican classic.
- Pulled Pork: The tanginess of the salad provides a wonderful balance to the savory, often rich flavors of slow-cooked pulled pork.
Flexible Flavors: Smart Substitutions for Your Cabbage Salad
This Israeli Red Cabbage Salad recipe is incredibly forgiving and adaptable. Don’t have an ingredient on hand, or simply want to try a different flavor profile? Here are some simple and effective substitutions you can make without compromising on taste:
Mayonnaise Alternatives: For a more traditional, lighter, and vinaigrette-style dressing, you can easily substitute the ½ cup of mayonnaise with ⅓ cup of high-quality extra virgin olive oil. This will give the salad a silkier texture and a distinct fruity note from the olive oil. While mayonnaise offers a creamy, slightly tangy richness that many modern cooks adore, the olive oil version provides a fresh, bright zing that is equally delicious and authentic to many regional variations.
Lemon Juice Substitutes: The acidic kick of lemon juice is crucial for the salad’s vibrant taste. If you’re out of fresh lemons, don’t fret! Another mild acid can step in. White wine vinegar is an excellent choice, offering a similar tang and brightness. Rice wine vinegar (unseasoned) also works well, providing a subtle, slightly sweet acidity. Even apple cider vinegar can be used, though it might impart a slightly fruitier, stronger flavor profile. Aim for roughly 2 tablespoons of your chosen vinegar to replace the lemon juice.
Cabbage Variations: While red cabbage adds beautiful color and a slightly peppery flavor, this recipe is just as delicious made with shaved green cabbage (also known as white cabbage) if that’s what you have on hand or prefer. The taste will be slightly milder, but the crisp texture will remain. In fact, there is a very similar and popular Lebanese recipe known as Malfouf Salad (Salatet Malfouf) that traditionally uses green cabbage, often with a simple lemon-garlic-oil dressing. Feel free to experiment with either type of cabbage or even a mix of both for added visual appeal and flavor complexity.
Sweetener Options: Instead of granulated sugar, you can use a touch of honey or maple syrup for a more natural sweetness. Start with 1 tablespoon and add more to taste.
Mustard Choices: If Dijon mustard isn’t available, a small amount of regular yellow mustard can be used, though it might have a sharper, less nuanced flavor. Whole grain mustard could also add an interesting textural element.
Expert Tips for the Perfect Israeli Cabbage Salad
Achieving a truly outstanding Israeli Cabbage Salad is easy with a few insider tricks. These tips will help you maximize flavor, texture, and longevity:
- The Importance of Fine Slicing: For an optimal crisp yet tender texture, it’s paramount to finely slice or shave the cabbage. Whether you’re using a sharp chef’s knife and careful technique, a mandoline slicer, or the slicing attachment of a box grater, aim for paper-thin ribbons. This thinness allows the cabbage to absorb the dressing more effectively and contributes to a more delicate mouthfeel, preventing the salad from feeling too bulky or tough.
- Steer Clear of the Food Processor for Shredding: While food processors are excellent for many kitchen tasks, they are generally not recommended for shredding cabbage for this type of salad. The high-speed blades can over-process the cabbage, breaking down its cell structure too much and causing it to release excessive moisture. This often results in a “wet” or soggy texture, which weighs down the salad and diminishes its desirable crispness. Stick to manual slicing or a mandoline for the best results.
- Always Salt the Cabbage First: This is a game-changer for many cabbage salad recipes. Before adding any dressing, sprinkle the finely shredded cabbage with salt and let it rest for about 10 minutes. The salt draws out some of the cabbage’s natural moisture, which not only slightly tenderizes it but also concentrates its flavor. Some people prefer to drain off any accumulated liquid, but unless there’s an excessive amount, I often leave it in. My primary reason for this step is to ensure that the largest volume ingredient – the cabbage – is adequately seasoned from the inside out, leading to a much more flavorful salad overall.
- Chilling Time is Key: While this salad is delicious served immediately, allowing it to chill for at least an hour (or even several hours) in the refrigerator vastly improves its flavor profile. This resting period gives all the ingredients time to meld together, deepening the taste and allowing the cabbage to soften just enough to absorb the dressing beautifully without becoming limp.
- Adjust Sweetness and Tanginess: The balance of sweet and sour is crucial in this salad. Always taste your dressing before adding it to the cabbage, and adjust the sugar and lemon juice according to your preference. If you like it tangier, add a bit more lemon. If you prefer it slightly sweeter, a touch more sugar will do the trick.
- Store Smartly: Store any leftover Israeli Cabbage Salad in an airtight container in the refrigerator for up to 4 days. The dressing might settle at the bottom over time, so give it a good stir before serving any portions to ensure the flavors are well distributed. The cabbage might soften slightly, but it will still retain its delicious taste.
More Easy & Refreshing Salad Recipes:
If you’ve enjoyed the simplicity and vibrant flavors of this Israeli Cabbage Salad, you’re in for a treat! Here are a few more easy salad recipes that are sure to become family favorites, perfect for any occasion:
- Swedish Pizza Salad
- Quinoa Salad with Chickpeas and Feta
- Grinder Salad
- Italian Sub Salad
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. Your feedback and photos truly make my day!
Israeli Cabbage Salad
Print
Pin
Rate
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. Finely shred the red cabbage using either a mandoline for uniform slices, a sharp chef’s knife for thin ribbons, or the slicing side of a box grater. Remember to cut around and discard the tough core for the best texture and flavor.
-
Salt the cabbage. Transfer the shredded cabbage to a large mixing bowl. Sprinkle it with 1 teaspoon of salt and toss thoroughly to ensure the salt is evenly distributed. Allow the cabbage to rest for approximately 10 minutes while you prepare the dressing. Note: During this resting period, the salt will draw out some moisture from the cabbage. If desired, you can gently squeeze out or drain any excess liquid, but for added flavor and subtle tenderness, leaving a small amount of liquid in is also a great option.
-
Make the dressing. In a separate small bowl, combine the mayonnaise (or olive oil), freshly squeezed lemon juice (or your chosen vinegar), Dijon mustard, sugar, and black pepper.
-
Whisk well. Whisk all the dressing ingredients together vigorously until a smooth, uniform consistency is achieved. Ensure all components are fully integrated for the best flavor distribution.
-
Add the dressing. Once the salted cabbage has rested for about 10 minutes, drizzle the prepared dressing over it. Toss the cabbage and dressing well using tongs or large spoons, ensuring every piece of cabbage is thoroughly coated in the creamy mixture.
-
Chill or serve. Your Israeli Cabbage Salad is now ready to serve immediately, and it will taste great! However, for an even deeper, more harmonious flavor, cover the bowl tightly and chill it in the refrigerator for at least an hour (or longer if time permits). The flavors will meld and intensify, making the salad even more delicious. Before serving, give it a good stir to re-distribute the dressing evenly.
Notes
Storage: Leftover Israeli Cabbage Salad keeps exceptionally well. Store it in an airtight container in the refrigerator for up to 4 days. Before serving any portions from storage, give the salad a good stir, as the dressing tends to settle at the bottom. This ensures a consistent and flavorful experience with every spoonful.
*Without Mayo: While many modern interpretations of this salad incorporate mayonnaise for a creamy, tangy texture, the more traditional approach often uses olive oil, resulting in a lighter, vinaigrette-style dressing. If you prefer this classic method, simply swap the ½ cup of mayonnaise for ⅓ cup of good-quality extra virgin olive oil. This will give your salad a distinctly fresh and bright profile.
**Vinegar or Acid Options: Should fresh lemon juice not be available, you can easily substitute it with another mild-flavored acid. Excellent alternatives include white wine vinegar, apple cider vinegar, or unseasoned rice vinegar. These will provide the necessary tang and balance to the dressing, ensuring your salad remains vibrant and delicious.
Frequently Asked Questions About Israeli Cabbage Salad
Q: Can I use green cabbage instead of red cabbage?
A: Absolutely! This recipe works beautifully with shaved green cabbage (also known as white cabbage). The flavor will be slightly milder, and the color won’t be as vibrant, but the crisp texture and delicious dressing remain. Many similar Middle Eastern salads, like Lebanese Malfouf, traditionally use green cabbage.
Q: Is this Israeli Cabbage Salad vegan or gluten-free?
A: This recipe can easily be made vegan and is naturally gluten-free. To make it vegan, simply use a vegan mayonnaise alternative instead of regular mayonnaise. All other ingredients (cabbage, lemon, mustard, sugar, salt, pepper) are typically vegan and gluten-free, but always check labels for specific brands.
Q: How long does Israeli Cabbage Salad last in the fridge?
A: When stored in an airtight container in the refrigerator, this salad will stay fresh and delicious for up to 4 days. The cabbage may soften slightly over time, but the flavors will continue to meld and develop. Remember to stir it well before each serving.
Q: Can I make this salad ahead of time?
A: Yes, in fact, making it ahead is highly recommended! The flavors improve significantly after the salad has had at least an hour to chill and for the dressing to absorb into the cabbage. You can prepare it several hours in advance or even the day before for optimal taste. Just give it a good toss before serving.
Q: What’s the best way to get really thin cabbage slices?
A: The key to thin slices is either a mandoline slicer or a very sharp chef’s knife. If using a mandoline, always use the safety guard to protect your fingers. If using a knife, take your time and aim for consistent, paper-thin shreds. This ensures the cabbage is tender-crisp and easily absorbs the dressing.
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Final Thoughts on This Delightful Israeli Red Cabbage Salad
There you have it – a truly simple, incredibly versatile, and utterly delicious recipe for Israeli Red Cabbage Salad. This vibrant side dish is a testament to how a few fresh, humble ingredients can come together to create something truly special. Its crisp texture, balanced creamy-tangy dressing, and beautiful color make it a perfect addition to any meal, from a casual family dinner to a festive gathering.
Whether you’re exploring Middle Eastern cuisine for the first time or seeking a refreshing twist on your favorite sides, this salad delivers. It’s not just easy on your wallet and quick to prepare; it’s also packed with wholesome vegetables, making it a healthy choice you can feel good about. So go ahead, finely slice that cabbage, whisk up that dressing, and let the flavors of the Middle East brighten your plate. We’re confident this Israeli Cabbage Salad will quickly earn a permanent spot in your recipe rotation!