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Sliced Cabbage Salad Simply Made

Cabbage Chinese salad

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Sliced cabbage salad
Sliced cabbage salad

Sliced Cabbage Salad


Author Steve Albert

Here’s an easy to make salad. All you need is  thinly sliced green or red cabbage–or both.


  1. Toss the sliced cabbage with ½ teaspoon of salt and any of the following also thinly sliced–Chinese cabbage, celery, spinach, chard, turnip, carrot, parsnip, parsley, green onion, zucchini, cucumber, asparagus, green beans, red or green bell pepper, or any vegetable you can cut thinly. Then cover and refrigerate for 1 hour or until you need it.
  2. When it’s time to serve, toss all the ingredients one more time with your favorite dressing–and add sprouts or kernels of corn if you like.
  3. Season to taste with (your choice): thyme, basil, tarragon, marjoram, mint, lemon, or lime.


Make it mild: If smooth, heavy heads of cabbage are too tough or too strong flavored for your taste, substitute crinkled Savoy cabbage or light-flavored Napa Chinese cabbage, or lighten the flavor of sliced head cabbage by placing it in a colander and pouring boiling water over it then blot away the moisture with a kitchen towel.

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Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. has more than 10 million visitors each year.

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