This salad is built around shredded red cabbage with a simple oil and vinegar dressing, balanced with a small amount of sugar and seasoning. The flavour develops over time as the cabbage softens and absorbs the dressing, which makes it more useful as a make‑ahead option rather than something served immediately.
Why this recipe works
- Improves as it sits
- Simple ingredients, no cooking required
- Strong flavour from basic dressing
- Good make‑ahead side
Red Cabbage Salad
A marinated red cabbage salad with a sharp, lightly sweet dressing that improves after resting.
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Servings 6
Ingredients
- 120 ml rapeseed canola oil
- 160 ml red wine vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp seasoned salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1 head red cabbage cored and shredded
Instructions
- In a bowl, mix together the oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder.
- Place the shredded cabbage in a large bowl.
- Pour the dressing over the cabbage and toss thoroughly to coat.
- Cover and refrigerate for at least 8 hours or overnight, stirring occasionally.
- Drain excess liquid before serving.
Variations & substitutions
- Reduce sugar slightly for a sharper dressing
- Add carrot for extra texture
- Use apple cider vinegar for a slightly milder taste
Storage & leftovers
Keeps well for up to 3–4 days in the fridge. Flavour continues to develop over time and texture softens slightly.