If there’s one vegetable nearly everyone agrees on—besides the cucumber—it’s cabbage. It’s refreshing, low in calories, and versatile enough to be baked, pickled, or served fresh. Plus, its delicate, mesmerizing layers are often beautiful enough to spark a smile.
This time, I’ve taken beloved cabbage and turned it into three summer-perfect salads—light yet special side dishes that pair well with mains, work great for picnics, and sit proudly next to hearty carbs at dinner.
Asian cabbage salad with candied pecans
Ingredients:
- 1/2 head white cabbage
- 1/2 cup candied pecans, coarsely chopped
- 1/2 bunch chives, sliced into rings
- 5 tbsp soy sauce
- 4 tbsp oil
- 4 tbsp vinegar or lemon juice
- 1/2 tsp salt
- 1 tsp maple syrup or silan
- 3 tbsp toasted white sesame seeds
- 2 tbsp black sesame seeds
Instructions:
- Slice cabbage into the thinnest possible strips.
- Chop pecans and chives.
- In a large bowl, mix all ingredients and serve.
Creamy purple cabbage salad
Ingredients:
- 1/2 head purple cabbage
- 3/4 tsp salt
- 4 tbsp mayonnaise
- 3 tbsp lemon juice
- 1 tsp maple syrup
Instructions:
- Slice cabbage thinly and place in a bowl.
- Salt the cabbage, mix and let sit for 30 minutes to sweat.
- Squeeze out excess liquid.
- Add remaining ingredients, mix well and store in the fridge.
Cabbage salad with dried apricots
Ingredients:
- 1/2 head white cabbage
- 15 dried apricots, diced
- 1/2 bunch chives, thinly sliced
- 1/2 cup sliced almonds
For the dressing:
- 3 tbsp oil
- 1/2 tsp salt
- Juice of 1/2 lemon
- 2 tbsp maple syrup
Instructions:
- Toast almonds in a dry pan until lightly golden.
- Slice cabbage into thin strips.
- Mix apricots, chives and cabbage.
- Combine dressing ingredients and toss with salad. Serve.