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This rainbow cabbage salad is crunchy, colorful, and comes together in 10 minutes with no cooking. I make this rainbow cabbage salad most weeks in summer, when I want something fresh to go with whatever is coming off the grill. Cabbage is the star here: it stays crisp long after softer greens wilt, so this salad survives a warm patio, a packed lunch, and next-day leftovers without turning limp.
This rainbow cabbage salad is a must for hot summer days when you’re looking for a refreshing, light side with a bright, zesty dressing.
It’s made with a base of shredded red and green cabbage, which gets tossed with julienned carrots and sweet peppers, then dressed in a bright white balsamic vinaigrette. It holds up for days in the fridge, which makes it one of my go-to sides for grilled dinners and weekday lunches.
Why You’ll Love This Cabbage Salad
- Ready in 10 minutes, no cooking – Shred, whisk, toss. That’s it.
- Stays crunchy for days – Sturdy cabbage means it holds up for meal prep and travels well.
- Colorful and light – A mix of rainbow colors from the cabbage, peppers, and carrots. Low in carbs, high in vitamin C and A from the vegetables.
- Flexible and versatile – The neutral cabbage base takes almost any vegetable, protein, or dressing you have on hand.
Ingredients
- Red and green cabbage – shred both thinly so the dressing coats every strand. Red cabbage brings color and a slightly peppery bite; green cabbage is milder and sweeter.
- Carrot – julienned for tender crunch; adds sweetness to the salad.
- Red and orange bell peppers – sweet, crisp, and bright. Any color pepper works.
- Poblano peppers – add mild heat and a deep green note. Swap for green bell pepper if you want no heat at all.
For the dressing:
- Olive oil – use a good extra virgin oil as the base.
- White balsamic vinegar – adds a bright, clean tang that pairs well with heavy, grilled food. Rice wine vinegar works well too.
- Agave – optional, just a touch to balance the acid. Honey or maple syrup work as well.
- Garlic – one minced clove for added flavor.
- Salt and pepper to taste.
How to Make It
- Shred and combine the vegetables. Add the red cabbage, green cabbage, carrot, bell peppers, and poblano to a large bowl and toss to mix the colors evenly.
- Whisk the vinaigrette. In a small bowl, whisk the olive oil, white balsamic vinegar, agave, minced garlic, salt, and pepper until it comes together.
- Dress right before serving. Pour the vinaigrette over the salad and toss to coat. Dressing just before serving keeps the cabbage at its crispest.
Jamie’s Tip
Recipe Tip
A mandoline gives you thin, even slices of cabbage and carrot in a fraction of the time it takes with a knife, and you can dial the thickness exactly how you like it. Use the hand guard.
Variations & Add-Ins
Cabbage is a neutral base, so this salad is a great clear-out-the-fridge meal. A few combinations I come back to:
- Add more vegetables – cucumber, cherry tomatoes, thinly sliced kale, shredded Brussels sprouts, radish, or avocado.
- Add protein to make it a meal – grilled pork, chicken, shrimp, sliced steak, crispy tofu, or a can of drained tuna.
- Add crunch – toasted almonds, sunflower seeds, peanuts, or crispy chow mein noodles.
- Change the dressing – sesame ginger or peanut dressing gives this salad an Asian twist.
- Add fresh herbs – cilantro, mint, or basil to brighten the whole meal.
Storage & Make-Ahead
To make ahead: Shred all the vegetables and store them undressed in an airtight container for up to 3 days. Keep the vinaigrette in a separate jar.
To store leftovers: Dressed salad keeps in the fridge for 1 to 2 days. It softens over time and has a more slaw-like texture the next day.
Do not freeze: Raw cabbage turns watery and limp once thawed.
Meal-prep note: Because cabbage is so sturdy, this is one of the few salads that survive being dressed a day ahead, making it a great lunch option the next day.
FAQ
A mix of red and green cabbage gives you the most color and the classic rainbow look. Napa cabbage or a bagged coleslaw mix work as fast shortcuts.
Dress it right before serving, and store the vinaigrette separately from the vegetables if you’re prepping ahead. Salting isn’t needed here since the cabbage is served raw and crisp.
Yes. It’s vegetable-forward, low in carbohydrates, and high in vitamin C and vitamin A. The vinaigrette adds heart-healthy fats from olive oil. Full nutrition is in the recipe card.
Yes. Keep the shredded vegetables and dressing separate for up to 3 days, then toss just before serving. Cabbage holds its crunch far better than leafy greens.
It pairs well with grilled chicken, pork, steak, and seafood, works as a slaw on tacos, and stands in for rice or beans in a lower-carb meal. Try it with my Spice Rubbed Oven Baked Salmon.
More Salad Recipes:
Rainbow Cabbage Salad
Equipment
Ingredients
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 large carrots, julienned
- 1 cup red and orange bell peppers, julienned
- 4 poblano peppers , julienned
White Balsamic Vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons white balsamic vinegar, or rice wine vinegar
- 1 teaspoon agave, optional for sweetness
- 2 cloves garlic , minced
- salt & pepper, to taste
Instructions
- In a large bowl, combine the red cabbage, green cabbage, carrot, bell peppers, and poblano peppers. Toss to mix the colors evenly.2 cups shredded red cabbage, 2 cups shredded green cabbage, 2 large carrots, 1 cup red and orange bell peppers, 4 poblano peppers
- In a small bowl, whisk together the olive oil, white balsamic vinegar, agave, minced garlic, salt, and pepper until combined.6 tablespoons extra virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon agave, 2 cloves garlic , salt & pepper
- Pour the vinaigrette over the salad and toss to coat. Dress right before serving to keep the cabbage crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is my favourite salad to make for work lunches! I always use it as a base, and then add a can of tuna fish or some grilled chicken breast to it. It is so tasty and looks delicious! My workmates always look envious when I bring this out – I keep directing them to your blog 🙂
Easy and with great texture. We added some fresh chilli to ours also for heat.
Perfect side dish.
Thanks Erika! This really is a perfect side dish, it’s colorful, healthy, and comes together so fast!
An easy to put together salad that looks as good as it tastes. I love colourful food, and I served this at my lastest grill evening with family! The dressing is really tasty!
Thanks Brittany! So glad you liked this salad and the dressing. I love colorful food too! 🙂
This was a good healthy salad to have on the side and the dressing was really good!