{"id":35023,"date":"2024-07-02T15:01:49","date_gmt":"2024-07-02T22:01:49","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=35023"},"modified":"2025-07-01T13:41:45","modified_gmt":"2025-07-01T20:41:45","slug":"red-cabbage-salad-with-citrus","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/red-cabbage-salad-with-citrus\/","title":{"rendered":"Red Cabbage Salad with Citrus"},"content":{"rendered":"\n

If you need a quick and easy vegetable dish to take to a potluck, make this Red Cabbage Salad<\/strong>. Thinly sliced red cabbage, bell pepper, and jalapenos mingle with juicy grapefruit segments, all tossed with a lively lime and honey dressing.<\/p>\n\n\n\n

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I'm no fan of lettuce salads. They're okay ... just okay. I'd much rather sit down at the table with a huge chopped vegetable salad that's packed with big flavor. <\/p>\n\n\n\n

That's why this Cherry Tomato Salad<\/a> is a perennial summer favorite, and this Celery and Apple Salad Recipe<\/a> always appears in fall. But a favorite any time of year is this Red Cabbage Salad<\/strong>.<\/p>\n\n\n\n

It's got delicate heat from jalapenos, a punch of citrus, and a delicious honey and Dijon-mustard vinaigrette. Thanks to its versatility, it's easily one of our favorite salads throughout the year.<\/p>\n\n\n\n

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Recipe at a Glance<\/h2>\n\n\n\n

Cabbage is a budget-friendly<\/strong> vegetable. It's most affordable in the fall, but you can find it at a good price year-round.<\/p>\n\n\n\n

This cabbage salad lasts a few days in the fridge<\/strong>, so it's perfect for a weekly meal prep.<\/p>\n\n\n\n

Red cabbage is loaded with powerful micronutrients<\/strong> such as anthocyanins, which are highly anti-inflammatory and help prevent chronic diseases. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Ingredients + Substitutes<\/h2>\n\n\n\n

Cabbage<\/strong> is the foundation of this salad. Red and green cabbage varieties seem to work best. Napa and Savoy cabbage are also good options, although the salad won't last quite as long.<\/p>\n\n\n\n

Bell peppers<\/strong> lend color and sweetness. Red peppers are a good choice, but I also use yellow or orange peppers, too.<\/p>\n\n\n\n

Jalapenos<\/strong> give the salad just a little bit of heat. You can swap in hotter peppers, such as habaneros, or leave them out entirely. <\/p>\n\n\n\n

Grapefruit<\/strong> provides a punch of acidity and a little sweetness. You can also use mandarin oranges or clementines, too.<\/p>\n\n\n\n

Pumpkin seeds<\/strong> (pepitas) provide an element of crunch, plus a good boost of micronutrients. Sunflower seeds and sesame seeds also work well in the salad.<\/p>\n\n\n\n

Green onions<\/strong> and cilantro<\/strong> provide a pleasant herbal quality. If you're not a fan of cilantro, you might try chopped fresh parsley.<\/p>\n\n\n\n

Fresh lime juice<\/strong> works well in the dressing. You can certainly use lemon juice or vinegar, too. Red wine vinegar, apple cider vinegar, or rice vinegar work best.<\/p>\n\n\n\n

Extra virgin olive oil <\/strong>helps the dressing come together.<\/p>\n\n\n\n

Honey<\/strong> provides a hint of sweetness. Maple syrup is a fine substitute.<\/p>\n\n\n\n

Dijon mustard<\/strong> lends an acidic sharpness and helps the dressing to come together without separating.<\/p>\n\n\n\n

Hot sauce<\/strong> lends acidity and heat. I prefer adding a spoonful of fermented hot sauce<\/a> or fermented pepper mash<\/a> for extra probiotics (and flavor). If you don't have hot sauce, substitute a pinch of red pepper flakes in the dressing.<\/p>\n\n\n\n

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Recipe Tips<\/h2>\n\n\n\n

Slice the cabbage very thinly<\/strong>. A mandoline or cabbage slicer intended for making sauerkraut will work well if you don't want to slice it by hand. Avoid using a food processor. It can cut the cabbage too thinly, which makes it limp. Unlike a slaw, you want cabbage salad to have a little body.<\/p>\n\n\n\n

When slicing the grapefruit segments<\/strong>, remove the membranes, too. While it takes a little more time, the salad will have a better texture.<\/p>\n\n\n\n

Let the salad rest<\/strong> for about 10 minutes before you serve it.  This allows the dressing to penetrate the cabbage.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n

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<\/div>\n<\/g><\/svg><\/span> Rate this Recipe<\/a>\n\t\n\t\n\n\t
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4<\/span> from 3<\/span> votes<\/div><\/div>\n
8<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Red Cabbage Salad Recipe<\/h2>\n
This easy cabbage salad is packed with peppers, grapefruit and pepitas and dressed in a simple honey-mustard vinaigrette.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>

For the Salad<\/h4>