Chopped Cabbage Salad, 10 Minute

We made this Chopped Cabbage Salad and immediately needed to talk about it. Inside, you’re going to find two types of cabbage, julienned carrots, the creamiest most tangy dressing made with honey Dijon mustard and sweet white balsamic vinegar. It looks like something you’d pay $18 for at a trendy lunch spot and we made it in 10 minutes in our kitchen. Suckers. The real MVP here is the veggie chopper — it chops everything into these little cubes so every single bite has the amount of each thing. You can serve it as a side dish, bring it to a barbecue, or eat it with tortilla chips like a dip.

Before you start

• Chopped Cabbage Salad features colourful veggies and a creamy dressing, suited to any occasion.
• The recipe takes just 10 minutes to prepare and requires no cooking.
• Using a veggie chopper to get uniform pieces is key to achieving the texture and flavour.
• You can customize the salad with ingredients like dairy-free mayo, different vinegars, or added crunch.
• Serve it as a dip with tortilla chips or alongside grilled meats for a versatile dish.

What stands out

The veggie chopper does all the work: Cut the cabbage into chunks, run it through the chopper, and done. No knife skills required and cleanup is a breeze.It’s gorgeous: Purple cabbage, green cabbage, bright orange carrots, and sesame seeds on top — it’s a rainbow in a bowl.The dressing is unreal: Mayo, yogurt, sweet white balsamic vinegar, and honey Dijon come together into something creamy, tangy, and a little sweet. You’ll want to put it on everything.10 minutes, no cooking: This is a zero-heat recipe, which means it’s suited to summer, meal prep, potlucks, or any time you need something fast and simple.It works as a dip too: Serve it alongside tortilla chips and watch it disappear at any gathering. It’s a salad; it’s a slaw; it’s a dip. It cannot be put in a box.

Kitchen tip

The veggie chopper is non-negotiable for this recipe! It’s what makes those tiny, uniform little cubes that give the salad its signature texture.

Swaps

1. Swap the mayo for a dairy-free mayo instead to keep this recipe completely vegan and just as creamy.
2. If you can’t find sweet white balsamic vinegar apple cider vinegar with a small drizzle of honey is a great substitute.
3. If you like a little heat then add a jalapeño or a pinch of red pepper flakes.
4. For extra color and sweetness toss in some dried cranberries or mandarin orange segments.

Serve it with

• Grilled proteins such as Chicken Souvlaki Skewers or Grilled Seafood.
• A spread of your favorite dips such as this Hummus Recipe or our Tzatziki.
• Rustic breads such as our No Knead Bread or a crusty Baguette for a light lunch.

Questions

Do we need a veggie chopper?

Highly, highly recommend it! The vegetable chopper is what gives the salad that signature finely-chopped texture where every piece is coated in dressing.

Can we make this Chopped Cabbage Salad ahead of time?

Yes! This salad actually gets better as it sits because the cabbage softens slightly and soaks up the dressing.

How long does it keep in the fridge?

When stored in an airtight container, this slaw keeps well for up to 3 days in the refrigerator. The cabbage will soften a bit over time, so it’s best within the first day or two for maximum crunch.

What if we only have one type of cabbage?

Totally fine! You can use all green or all purple cabbage — the salad will still be. The two types just add more color and a slightly different flavor profile.

Is this recipe gluten-free?

Yes! All of the ingredients in this recipe are naturally gluten-free. Just double-check the labels on your mayo and honey Dijon to be sure.

Ingredients

Makes 4 portions

• 1 small green cabbage, (4 cups chopped)
• 1 small purple cabbage, (4 cups chopped)
• 2 julienned carrots, (1.5 cups)
• 1 handful chopped parsley

The Dressing

• ¼ cup mayo
• ¼ cup plain yogurt, or whipped cottage cheese
• 2 tablespoons sweet white balsamic vinegar
• 1 tablespoon honey Dijon mustard
• salt, to taste

Equipment

• vegetable chopper
• Cutting Board
• Chefs Knife
• Measuring Cups + Spoons
• Mixing Bowls
• whisk

Method

1. Cut the green cabbage and purple cabbage into small chunks that will fit through your veggie chopper.
2. Working in batches, run the cabbage chunks through the veggie chopper until you have finely and uniformly chopped pieces. Transfer to a large mixing bowl.
3. Add the julienned carrots and chopped parsley to the bowl with the diced cabbage.
4. In a small bowl whisk together the mayo, sweet white balsamic vinegar, salt, and honey Dijon until smooth and well combined.
5. Pour the dressing over the cabbage and carrots. Toss everything together until evenly coated.
6. Serve as a side dish or with tortilla chips for dipping.

Kitchen notes

• Veggie Chopper: This is the most important tool for this recipe — it creates tiny, uniform cubes that give the salad its signature texture and ensure every bite is coated in dressing.
• Dressing ratio: Start with 1 tablespoon of sweet white balsamic vinegar and taste as you go — add a second tablespoon if you like a tangier dressing.
• Make it a meal: Add shredded rotisserie chicken or canned chickpeas for a protein boost that turns this slaw into a complete lunch.
• Storage: Store covered in the fridge for up to 3 days. The cabbage softens slightly over time, so it’s most crunchy on day one.
• Great as an appetizer: Serve this alongside tortilla chips — it works as both a salad AND a dip.