Creamy Cabbage Salad

A fresh, crunchy, and creamy homemade cabbage salad combining shredded green and red cabbage, sweet carrot, crisp red onion, and fresh parsley with a tangy mayonnaise and Greek yogurt dressing. Perfect for barbecues, picnics, potlucks, sandwiches, and everyday family dinners. Ready in approximately 35–45 minutes, including chilling, and serves 6–8.

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Course: Lunch, Potluck, Salad, Side Dish

Cuisine: American

Keyword: BBQ Cabbage Salad, Cabbage Salad with Mayonnaise, Creamy Cabbage Salad, Creamy Coleslaw Recipe, Creamy Vegetable Salad, Crunchy Cabbage Salad, Easy Creamy Cabbage Salad, Healthy Cabbage Side Dish, Homemade Cabbage Salad, Summer Coleslaw

Calories: 150kcal

Equipment

Large mixing bowl For combining the cabbage and vegetables.
medium mixing bowl For preparing the creamy dressing.
Sharp kitchen knife
cutting board
Box Grater For shredding carrots.
Mandoline slicer or food processor Optional, for shredding cabbage evenly.
whisk
Measuring cups and spoons
Large serving spoons or silicone spatula
Salad spinner Optional, for drying washed cabbage.
Airtight storage container

Ingredients

4 cups green cabbage, finely shredded
1 cup red cabbage, finely shredded
1 large carrot, peeled and shredded
1/2 small red onion, thinly sliced
2 tbsp fresh parsley, chopped
1/2 cup mayonnaise
2 tbsp plain Greek yogurt or sour cream
1 tbsp apple cider vinegar or fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (optional)
1/2 tsp garlic powder
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper

Instructions

Wash the green and red cabbage, remove damaged outer leaves, and shred into thin, evenly sized strips.
Peel and shred the carrot, thinly slice the red onion, and wash and finely chop the fresh parsley.
Combine shredded green cabbage, red cabbage, carrot, red onion, and parsley in a large mixing bowl.
In a separate medium bowl, whisk mayonnaise and plain Greek yogurt or sour cream until smooth and creamy.
Add apple cider vinegar or lemon juice, Dijon mustard, optional honey, garlic powder, salt, and black pepper to the dressing. Whisk until evenly combined.
Pour the creamy dressing evenly over the cabbage and vegetable mixture.
Gently toss everything together using two large spoons or a silicone spatula until the vegetables are evenly coated.
Cover the bowl and refrigerate for approximately 20–30 minutes to allow the flavors to blend.
Remove the chilled salad from the refrigerator, toss gently, and adjust salt, black pepper, or vinegar if needed.
Transfer to a serving bowl, garnish with additional fresh parsley if desired, and serve chilled.

Notes

Prep time: 15 minutes. Cook time: 0 minutes. Chill time: 20–30 minutes. Total time: 35–45 minutes. Servings: 6–8. Nutrition estimates are based on eight servings, regular mayonnaise, plain nonfat Greek yogurt, and optional honey. Choose firm, fresh cabbage with crisp leaves. Shred green and red cabbage into thin, evenly sized strips. Wash and thoroughly dry vegetables before mixing to prevent a watery dressing. For additional crunch, refrigerate the prepared cabbage before dressing. For a milder red onion flavor, soak sliced onion in cold water for approximately five minutes and drain thoroughly. Whisk mayonnaise, Greek yogurt or sour cream, vinegar or lemon juice, Dijon mustard, honey, garlic powder, salt, and black pepper until smooth. Add dressing shortly before serving for the crispiest texture. Chill dressed salad for approximately 20–30 minutes to allow flavors to blend. Optional additions include diced cucumber, cooked sweet corn, diced bell pepper, chopped green onions, fresh dill, crumbled feta, or cooked chicken. For a lighter variation, replace part or all of the mayonnaise with plain Greek yogurt. For make-ahead preparation, store vegetables and dressing separately in the refrigerator and combine before serving. Refrigerate leftovers promptly at 40°F (4°C) or below. Enjoy within 1–2 days for best quality and crunch. During outdoor events, keep the salad chilled and avoid leaving it at room temperature longer than two hours, or one hour when temperatures exceed 90°F (32°C). Freezing is not recommended because cabbage and other vegetables lose their crisp texture after thawing.

Nutrition