Green And Purple Cabbage Salad


Cabbage Salad


This fresh, green and purple cabbage salad is easy to make and extremely delicious. Cabbage is a great source of vitamins K, C and fiber.

It is also considered to have cancer fighting properties, which is possible, due to the components in cabbage, which stimulate detoxifying enzymes, that remove carcinogens, created during metabolism.

Cabbage is a lot more popular in Europe, than in the US . There are many different ways to consume it. The easiest options to consume cabbage is to  eat it raw (which is my favorite), pickle it, steam or sauté it.

I like combining green and purple cabbage in salads and that’s what today’s recipe is all about. And to be honest, purple cabbage looks wonderful in pictures! The recipe for this fresh colorful cabbage salad is pretty simple and all of the ingredients are widely available.

I just combined shredded green and purple cabbage with cucumbers and carrots and added a simple olive oil and apple cider vinegar dressing.

Depending on how much salad you want to make, you can use 1/2 or 1/4 heads of green and red cabbage.  The salad can be stored in the fridge for 2 days, even if the dressing is mixed in, so don’t toss any leftovers.

To finely slice both kinds of cabbage, I used my mandolin slicer. Then chopped cucumbers and grated carrots. Combined vegetables in a large bowl. Combined all ingredients for the dressing and stir. Before serving, I poured the dressing over the salad. I added some chopped parsley for extra flavor.


Servings: 8

Green And Purple Cabbage Salad

Prep Time:
15 mins
Total Time:
15 mins
This fresh green and purple cabbage salad is light and full of flavor.
5 from 1 vote
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  • Salad
  • 1/2 small head green cabbage finely sliced
  • 1/2 small head purple cabbage finely sliced
  • 2 Persian cucumbers
  • 2 carrots
  • chopped parsley for garnishing
  • Dressing
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp sugar
  • 1 tsp salt — (might need more)
  • 1/4 tsp black pepper


  1. Finely slice both kinds of cabbage, a mandolin slicer works fine.
  2. Then chop cucumbers and grate carrots.
  3. Combine vegetables in a large bowl. Combine all ingredients for the dressing and stir.
  4. Before serving, pour dressing over salad.
Course: salads
Cuisine: bulgarian

Nutrition Information

Calories: 164, Fat: 13g, Saturated Fat: 1g, Sodium: 327mg, Potassium: 327mg, Carbohydrates: 10g, Fiber: 3g, Sugar: 5g, Protein: 1g, Vitamin A: 64.6%, Vitamin C: 63.8%, Calcium: 5.7%, Iron: 5.3%