A delicious and quick Israeli-style salad of shredded red cabbage in a tangy mayonnaise-based dressing. Perfect as an appetiser, or part of a larger buffet.
Guilty as charged
For a long time, tubs of Israeli red cabbage salad have been my guilty pleasure.
Not, I hasten to add, because there’s anything wrong with eating Israeli red cabbage salad! And anyway, I don’t believe you should EVER feel guilty about eating anything at all. I really hate recipes that are heralded as ‘guilt free’… don’t get me started.
No, the guilt here was because it’s such an easy thing to make, that I felt super-lazy for not just doing it myself. It’s only a few simple ingredients, and it takes a matter of moments!
The finger of fate…
Well, it seems that fate has finally intervened, because as of a few weeks ago, tubs of ready-made Israeli cabbage salad seem to be impossible to get hold of. None of the shops that usually provide me with a regular supply have been able to come up with the goods.
Perhaps this is a temporary supply-chain issue. Maybe the delicious salad has been discontinued (noooooo!). But either way, I was forced to take drastic action, and finally just make the salad myself.
What is Israeli red cabbage salad?
Israeli red cabbage salad is basically a close relation of coleslaw. It consists of finely shredded red cabbage in a tangy, mayonnaise-based dressing.
You could also call it red cabbage slaw, or red cabbage mayonnaise salad. Since it’s pretty common in Israel, often coming out alongisde popular appetisers like tabbouleh, chopped salad, and Moroccan carrot salad, I’m going to stick to calling it Israeli red cabbage salad.
When is it eaten?
Personally, I can eat it anytime! When we used to have a regular tub of the stuff in the fridge, I would sometimes just sneak a spoonful at random. Yum.
However, it’s more common to serve it as part of a selection of salads as the first course of a meal. Alternatively, it goes very well alongside certain main dishes. For instance, it’s often served with other Israeli menu staples like schnitzel (breaded and fried chicken or veggie alternative), or even falafel.
You can also eat it anywhere that coleslaw would normally appear – for instance at a barbecue, as part of a cold buffet, or inside a jacket potato.
The more the merrier
One distinct advantage of making this salad yourself is that you can easily make far greater quantities than come ready-prepared in a little tub!
I really love this red cabbage salad, and now I can eat a big heap of it, rather than have to eke out a small carton to last until our next grocery shop.
Budget friendly red cabbage salad
The home made cabbage salad is also far more budget friendly than the ready-made version. Aside from the cabbage itself, the other ingredients are all pantry basics. You will need:
- Red cabbage – of course!
- Mayonnaise (or vegan mayonnaise) to make the base of the creamy dressing.
- Dijon mustard or the mild French mustard of your choice.
- White wine vinegar – to add tang and acidity, and turn the cabbage that gorgeous pink colour! You can also use other mild, light coloured vinegars such as rice vinegar or a mild apple cider vinegar.
- Garlic powder (optional – see below)
- Salt and pepper – for a perfectly seasoned salad.
Garlic, or not
I make this salad both and without garlic powder. I’ve no idea whether garlic features in the ‘original’ shop-bought version. Personally, I prefer it with the garlic, while DH prefers the version without. I suggest you add it or don’t according to your own preference.
Ditch the plastic
One final advantage to making this delicious cabbage salad at home is that we generate less plastic waste. Although our empty salad tubs went into the recycling bin, better by far to not use them at all.
Saving the world, one tub of Israeli red cabbage salad at a time!
‘Guilt free’ at last!
I’m so pleased that I can now indulge in this delicious fresh and crunchy salad without any negative feelings whatsoever. I hope you’ll join me in making your own, and in eating whatever makes you happy – without any guilt at all!
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📖 Recipe
Israeli red cabbage salad
Ingredients
- ½ a red cabbage
- 2-3 tablespoon mayonnaise
- 1 teaspoon Dijon (French) mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon garlic powder (optional)
- salt and pepper to taste
Instructions
- ½ a red cabbageRemove any scruffy outer leaves from the red cabbage and give it a good rinse. Shred the cabbage finely – I thinly slice it, then make a few cuts through the slices to chop the shreds of cabbage into smaller bits. Discard the stem of the cabbage.
- 2-3 tablespoon mayonnaise, 1 teaspoon Dijon (French) mustard, 1 tablespoon white wine vinegar, ½ teaspoon garlic powder (optional), salt and pepper to tastePlace the shredded cabbage into a mixing bowl, and add the remaining ingredients. Start with 2 tablespoon mayonnaise – you can add more later if necessary. Mix everything very thoroughly to combine. (Alternatively you can combine the dressing ingredients before mixing with the cabbage.)
- Taste the salad and add more mayonnaise if required. Adjust the seasoning to taste. Transfer to a serving bowl and eat straightaway or else cover and refrigerate until ready to serve.
Notes
Nutrition
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I’m joining in with this week’s CookBlogShare challenge hosted by Lost in Food.
Jennifer
Perfect! And super easy. And yay me! I’m getting really good at adding ingredients by eye. My grandmother would be so proud. She didn’t have one recipe written out – you just had to watch closely.
Helen
So happy to hear this! Our grandmothers had amazing instincts in the kitchen – great to hear that you’re developing yours too!
tal
I almost quit halfvwayhalf way because of all the texts. If its an Israeli dish you should get right to the point!
Helen
LOL! You’re right – a true Israeli would skip the preamble! Of course you can always use the ‘jump to recipe’ button at the top of every post to skip straight to the recipe… I hope you enjoyed the salad 🙂
K.Theresa
This red cabbage salad was delicious. I had to change one thing because I am allergic to eggs, so I used an eggless “mayo,” and it still was very tasty. I also shredded one carrot and mixed it in. Thank you for this recipe!
Helen
That’s great to hear! I’ve also added a carrot from time to time – extra veggies FTW 🤩
Wendy
We loved the red cabbage in Israel and we were just talking about seeing if we could find a recipe. It was so easy and love the flavor. It looks more red than pink as the one in the stores tho. Do you know why that is? I used an organic red cabbage maybe that is why?
Helen
So glad you enjoyed this Wendy! I think the colour will depend on the particular cabbage you use. As long as it tastes good that’s the main thing 🙂
Dee
I’m excited to make this. I’m a huge fan of Sabra red cabbage salad but it’s impossible to find!
Helen
Thanks Dee! Yes, it seems to have disappeared from the shelves. Hence my working out how to make it myself – so yummy!
Janice Pattie
A wonderful recipe, I adore red cabbage and although I’ve included it in a mixed coleslaw, I’ve never made it the star of the show. Adding a red cabbage to my next grocery order so I can make this salad. Thanks for the recipe.
Helen
Thanks Janice! I’m a big fan of red cabbage too. I agree it’s great in coleslaw. I hope you enjoy this salad too!
Magdalena Marsden
This cabbage salad looks so tasty! I’m used to prepare red cabbage hot, but this will be a great salad option with a lunch. Thank you!
Helen
Thanks Magdalena! It does make a nice change from always having red cabbage hot. I eat it for lunch A LOT!
Melissa Altman-Traub
How bright and lovely. I have not heard of this salad before but would like to try it. Do you think it would be OK without the mayo?
Helen
Thanks Melissa. I’m not sure it would work without the mayo, as that makes the bulk of the dressing. You could try substituting creme fraiche or yogurt but the flavour would be completely different. Sorry 🙁
Sara
I am a massive red cabbage fan, cooked or raw, it is amazing stuff. Love your Israeli red cabbage salad, will be perfect for the coming summer in Australia and bbq season.
Helen
Thanks Sara – it’s great any time but does go brilliantly at a BBQ. Enjoy the summer!
Riza Pechera
I tried it today and it is delicious. I’m just wondering if the white wine vinegar can be replaced with sour cream.
Helen
Hi Riza, so glad you enjoyed it! I’m sure you could use sour cream in this but it would be a completely different salad! The sour cream has a different texture than vinegar and is also less acidic so it would affect both the flavour and texture of the salad. However it would probably still be tasty! If you try it please let me know how it works out 🙂
Gina
Love how simple this recipe is yet so flavorful and totally delicious! A great colorful side dish!
Helen
Thanks Gina! I can’t disagree!
Beth Sachs
I love red cabbage but usually eat it braised with apples. This salad looks so tasty, will definitely have to give it a try!
Helen
Raw red cabbage is so different to cooked – the flavour and texture are amazing. I hope you like this salad as much as we do.
Shashi
I have half a head of red cabbage in my fridge and cannot wait to try this out – red cabbage is such a pretty veg!
Helen
Yay! Thanks Shashi – I’m sure you’ll love it. And you’re right, it’s really pretty.