Israeli red cabbage salad – Yarden copycat!

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

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A crunchy red cabbage salad with a delicious mayonnaise-based dressing.

4.85 from 13 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine Israeli, Vegetarian

Servings 4

Calories 83 kcal

Ingredients

  

1x2x3x

• 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

 

• Remove 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.
• Place 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

The salad can be kept in a closed container in the fridge for 2-3 days, but is best eaten on the day it is made.

Nutrition

Nutrition Facts

Israeli red cabbage salad

Amount per Serving

Calories

83

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

3

mg

1

%

Sodium

 

87

mg

4

%

Potassium

 

264

mg

8

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

Vitamin A

 

1176

IU

24

%

Vitamin C

 

60

mg

73

%

Calcium

 

49

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cabbage, red cabbage

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