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This crunchy green and purple cabbage salad is fresh, colorful and incredibly satisfying – made with simple ingredients and a light vinaigrette you’ll want to use on everything.
f you’re looking for a salad that actually feels good to eat – crisp, refreshing, and not boring – this is it.
I’ve been making versions of this cabbage salad for years. It’s simple, affordable, and holds up beautifully in the fridge, which makes it perfect for busy days when you want something ready to go.
It’s one of those recipes you can keep coming back to – and easily adjust depending on what you have.
WHY YOU’LL LOVE THIS SALAD
- Easy to customize (add protein or keep it light)
- Crunchy and refreshing (not soggy)
- Made with simple, budget-friendly ingredients
- Naturally low-carb + fiber-rich
- Holds well for up to 2 days (meal prep friendly)
WHAT YOU’LL NEED
Salad
- 1/2 small head green cabbage, finely sliced
- 1/2 small head purple cabbage, finely sliced
- 2 Persian cucumbers, sliced
- 2 carrots, grated
- Fresh parsley, chopped
Dressing
- 1/3 to 1/2 cup olive oil (adjust to preference — don’t overdress)
- 1/4 cup red wine vinegar (or apple cider vinegar)
- 1/2 tsp sugar (optional, balances acidity)
- 1 tsp salt
- 1/4 tsp black pepper
👉 Upgrade tip: Add a squeeze of lemon for brightness
HOW TO MAKE IT
- Finely slice both green and purple cabbage (a mandolin works best).
- Slice cucumbers and grate carrots.
- Add everything to a large bowl.
- In a small bowl, whisk the dressing ingredients.
- Pour over the salad and toss well.
- Let sit for 5–10 minutes before serving for best flavor.
KEY TIPS
- Slice cabbage very thin → this changes the texture completely
- Don’t overdress → cabbage releases water
- Let it sit briefly → flavors develop quickly
- Taste and adjust salt after mixing
STORAGE
Store in the fridge for up to 2 days.
👉 It actually tastes better after a few hours once the cabbage softens slightly.
EASY VARIATIONS (IMPORTANT FOR SEO + VALUE)
- Make it a full meal:
- Add sunflower seeds or walnuts for crunch
- You can add grilled chicken or steak
- Cheese like feta cheese or goat cheese would be a nice addition
- Add chickpeas or white beans
FAQ
Yes – it holds very well for up to 2 days.
Yes, but using both adds better texture and color.
Too much dressing or not enough salt balance – cabbage naturally releases water, you can always drain the liquid and add more olive oil, salt and vinegar.
WHAT TO SERVE IT WITH
MORE SALAD RECIPES:
- Sweet Sesame-Lime Cabbage Salad
- Blackberry Spinach Salad With Light Balsamic Vinaigrette
- Keto Broccoli Salad
- Grilled Vegetable Quinoa Salad
Green and Purple Cabbage Salad
Ingredients
- 1/2 small green cabbage
- 1/2 small purple cabbage
- 2 Persian cucumbers
- 2 carrots
- Parsley
- Dressing:
- 1/3 –1/2 cup olive oil
- 1/4 cup vinegar
- 1/2 tsp sugar
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Slice cabbage thin.
- Chop cucumbers, grate carrots.
- Combine in bowl.
- Whisk dressing.
- Toss and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gorgeous and easy to make salad!