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Our 17 Best Cabbage Salad Recipes

If you're craving a salad, we've got you covered! These delicious salads feature versatile cabbage prepared in a variety of ways, from warm and roasted salads to crisp and refreshing versions. They're all highly rated by our readers, having earned four- and five-star reviews. You'll love options like our Make-Ahead Cabbage Salad and Roasted Cabbage Salad with Lemon-Garlic Vinaigrette for a tasty and nourishing salad. 

Make-Ahead Cabbage Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing. It's an ideal choice for meal prep or entertaining, as it not only holds up well but also improves with time, making your life easier and delivering a delicious meal.

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Cabbage Salad with Apple, Walnuts & Gorgonzola

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser

This crisp and fresh cabbage-apple salad features carrots, walnuts and creamy Gorgonzola cheese. Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage. While any type of cabbage will work well, tender cabbage like napa will need less time to soften, while a sturdier cabbage like red or green cabbage will take a bit longer.

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Roasted Cabbage Salad with Lemon-Garlic Vinaigrette

This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor.

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Roasted Cabbage Salad

Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless

Cabbage sweetens in the hot oven and is paired with a sharp, cheesy Caesar-like dressing for a deeply satisfying side dish that goes well with roasted chicken, pork or steak. Don't be tempted to squeeze all the cabbage onto one baking sheet. Spreading it out between two prevents the cabbage from steaming and helps it caramelize.

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Cabbage Caesar Salad

Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco

In this Caesar salad, we skip the usual romaine lettuce and opt for napa cabbage, a delightfully tender cabbage variety that maintains a crisp and mild sweetness even when eaten raw. The dressing takes a shortcut, using store-bought mayonnaise instead of fresh egg yolks and gets a savory kick from anchovy paste. Feel free to use chopped anchovy fillets instead or omit the paste entirely for a vegetarian-friendly salad.

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Sesame Kohlrabi & Chicken Salad

Charlotte & Johnny Autry

Kohlrabi (a bulbous vegetable related to broccoli and Brussels sprouts but with a milder, sweet flavor) and almonds add crunch to this crowd-pleasing napa cabbage salad. Baked tofu or shrimp can be used instead of the chicken.

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Padma Lakshmi's Tandoori Chicken Salad

Ali Redmond (photography, food & prop styling)

Padma Lakshmi's tandoori salad features chicken marinated in yogurt and plenty of spices, along with lots of crunchy vegetables including cucumber, cabbage, jicama and radishes. Her technique of cooking the chicken in its marinade and then using that cooked marinade as a salad dressing is genius—it infuses the salad with tons of flavor.

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Southwest Chopped Salad with Tomatillo Dressing

Leigh Beisch

Jicama is the crunchy, sweet tuberous root of a legume native to Central America. It's paired with chopped red cabbage and yellow bell peppers in this salad. If you love the jicama here, try including sticks of it with your next crudités spread.

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Shrimp Pad Thai Salad

Transform pad thai into a healthy salad by swapping sliced cabbage noodles for the rice noodles—and save more than 100 calories. Look for sustainable shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find it, wild shrimp from North America is likely to be sustainably caught.

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Chicken & Cabbage Salad with Nuoc Cham Dressing

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Best known as a Vietnamese dipping sauce, nước chấm typically combines sugar, lime juice and fish sauce, striking the perfect balance between sweet, sour and salty. Here it ties together crunchy vegetables, tons of fresh herbs and cooked chicken breast for a refreshing chicken and cabbage salad.

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Cabbage & Edamame Salad with Peanut Dressing

This colorful salad offers up plenty of fiber and plant-based protein, thanks to peanut butter and edamame. This combination of ingredients creates a nutritious, balanced side that can help support stable blood sugar levels while offering up big, bold flavors. Mint, basil and cilantro all work well here.

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"Use a Spoon" Chopped Salad

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

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Soy-Lime Beef & Cabbage Salad

Using ready-made slaw mix in this crunchy salad cuts down on prep time. And because it uses lean ground beef, this savory main dish is full of iron and B vitamins.

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Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Serve this hearty salad, which combines red cabbage, blue cheese and glazed walnuts, as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.

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Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist: Jennifer Wendorf

This fresh and colorful chopped salad has all the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.

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Purple Power Slaw with Sesame-Ginger Vinaigrette

Combining a trio of purple vegetables—cabbage, carrot and daikon—makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.

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Hearty Breakfast Salad with Roasted Cabbage & Baked Feta

A breakfast salad is a fresh, delicious way to start your day with ample veggies. This recipe gets a hearty twist with additions like cabbage and feta. For brunch guests, put the components out buffet-style so they can build their own bowls.

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6 Best Caesar Salad Recipes

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Lemony Caesar Dense Bean Salad

Dense bean salads are multi-bean salads that are heavily coated with the dressing of your choice. They can contain meat, cheese, greens, and other vegetables. In this version, hearty chickpeas, cannellini beans, and green beans are coated in an umami, savory Caesar dressing that's amped up with lemon zest and juice. To mimic the croutons in a Caesar salad, buttery breadcrumbs are sprinkled on top just before serving, adding a nice color and some crunch on top. 

Frequently Asked Questions Yes, traditional Caesar salad dressing contains raw egg yolk. If you prefer to skip raw egg yolk, you can buy pasteurized whole eggs, or you can make an Caesar-Style Dressing using mayonnaise in place of the egg.

Yes, if you prefer to use anchovy paste, substitute one teaspoon of anchovy paste for every two anchovy fillets.

Notes from the Food & Wine Test Kitchen Blanching the green beans with the eggs saves a pot. Submerging both in an ice bath stops the cooking, helping the green beans maintain a bright green, crisp color, and gives the eggs a perfectly cooked yolk. Make ahead This is the ideal make-ahead dish, as the bean salad gets better after it sits for a day. If you make the Caesar dressing instead of buying premade, it can be made up to a day ahead and kept covered in the refrigerator; whisk it to reblend it if needed. The breadcrumbs can be made up to a day ahead but keep them separate and sprinkle them over your salad just before serving.

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