Keto Cabbage Salad

4.50 from 2 votes

Creamy keto cabbage salad made with thinly shaved green and purple cabbage, cucumbers, and radishes tossed in a simple mayo dressing. A crunchy, low-carb side dish that’s quick to make and perfect for meal prep.

Prep Time10

Course: Salad

Cuisine: American

Keyword: keto salad

Servings: as a side

Ingredients

10 cups shredded cabbage about ½ green and ½ purple cabbage
1 cup chopped cucumbers
1 cup sliced radishes
Dressing
1 ½ cups mayonnaise
2 tablespoons sour cream optional
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons salt or to taste
¼ teaspoon black pepper

US Customary - Metric

Instructions

Prepare the cabbage
Place the shredded cabbage in a large bowl. Sprinkle with about 1 teaspoon of salt and gently massage the cabbage with your hands for about 30–60 seconds. This helps soften the cabbage and improves the texture of the salad.
Add the vegetables
Add the chopped cucumbers and sliced radishes to the bowl with the cabbage.
Make the dressing
In a small bowl, whisk together the mayonnaise, sour cream (if using), Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
Combine the salad
Pour the dressing over the vegetables and toss until everything is evenly coated.
Let it rest
Let the salad sit for about 30 minutes before serving. This allows the cabbage to soften slightly and absorb the dressing.

Video

Notes

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days.
The cabbage will release some moisture over time, so the texture is best within the first day.

Recipe Tips

Use pre-shredded cabbage mix to save time.

Add a pinch of low-carb sweetener to the dressing if you prefer a slightly sweeter flavor.

This salad pairs well with baked pork chops, grilled chicken, or roasted fish.

Nutrition