Red Cabbage Salad

Name: Red Cabbage Salad
Prep time: 25 min
Total time: 25 min
Yield: 8 as a side dish people
Cuisine: South African
Ingredients: 600 g red cabbage (Prepared weight, tough core removed; about half a large cabbage); 180 g carrots (About 2 medium carrots, peeled and coarsely grated); 3 spring onions (Trimmed and thinly sliced); 1 crisp apple (About 150 g; Pink Lady or Granny Smith, cored and cut into thin matchsticks, skin left on); 40 g roasted unsalted sunflower seeds (Ready-roasted, for adding just before serving); 45 ml apple cider vinegar (For the dressing); 45 ml sunflower oil (Or mild olive oil); 15 ml honey (Plus a little extra only if needed); 10 ml Dijon mustard (For the dressing); 2.5 ml fine salt (Plus extra to taste); 1.25 ml ground black pepper (Or to taste)

Jump to recipe ↓ Red Cabbage Salad – homemade traditional South African recipe, plated and ready to serve

A good Red Cabbage Salad brings colour, crunch and a bit of tang to the braai table. This version has finely sliced cabbage, carrot, crisp apple and sunflower seeds, with a honey-mustard dressing that coats everything lightly rather than drowning it. I like a braai salad that leaves room on the plate for all the other good things, and this one does just that.

The sharp dressing cuts through rich Lamb Sosaties, while the sweet apple is a lovely match for Peri-Peri Chicken. It also brings freshness alongside Boerewors and Pap. Pair it with a creamy South African Potato Salad if you want two contrasting salads without much last-minute work.

You can dress the cabbage, carrot and spring onion the day before; keep the apple and seeds back until serving. Even without mayonnaise, this is not a salad to leave in the South African sun. Keep it covered in a fridge at 4°C or below, or in a cooler with plenty of ice packs, and put out smaller portions as needed. Refrigerate within two hours of leaving the fridge, or within one hour when the temperature is above 32°C.

Tips & Techniques

Slice thinly: Thick cabbage strips can be hard work to chew. Aim for 2–3 mm ribbons and remove the solid white core before slicing.
Massage gently: A brief squeeze with salt takes away the raw stiffness without making the cabbage limp. Stop once the ribbons bend easily.
Balance after resting: Apples and vinegars vary in sweetness and sharpness. Taste the assembled salad before adding extra honey or salt.
Keep the crunch: Add the sunflower seeds just before the bowl goes to the table; they soften if left sitting in dressing.
Plan for colour bleed: Red cabbage will gradually tint the carrots and apple purple. This is normal, but add the apple at the last minute for the prettiest result.

Delicious Variations

Budget-friendly cabbage mix: Replace 300 g of the red cabbage with finely sliced green cabbage, keeping the dressing quantities unchanged.
Vegan dressing: Replace the honey with 15 ml maple syrup or 10 ml sugar dissolved in the vinegar before adding the other dressing ingredients.
Seed swap: Use 40 g roasted pumpkin seeds instead of sunflower seeds, or leave the seeds out for a simpler salad.
A little chilli: Add half a small fresh chilli, deseeded and finely chopped, to the dressing for a gentle kick alongside boerewors or chicken.

Serving Suggestions

With rich braai meats: Serve alongside lamb sosaties, pork ribs or boerewors; the vinegar dressing balances their richness.
With spicy chicken: Pair with peri-peri chicken and plain pap or fresh bread so the sweet apple and crunchy vegetables provide contrast.
As part of a salad spread: Offer with potato salad and braaibroodjies for a mix of fresh, creamy and toasted textures.
For leftovers: Tuck chilled salad into a roll with freshly cooked chicken or chickpeas, adding fresh seeds for crunch.

Frequently Asked Questions (FAQs)

Q1: Can I make red cabbage salad the day before a braai?

Yes. Prepare and dress the cabbage, carrots and spring onions up to 24 hours ahead, then refrigerate in a covered container at 4°C or below. Refrigerate the reserved 15 ml dressing separately. Cut and dress the apple shortly before serving, then add it with the seeds. The cabbage will soften slightly overnight but retain a pleasant crunch.

Q2: How long will leftovers keep, and can I freeze them?

Keep promptly refrigerated leftovers in a sealed container for up to 2 days. The apple may darken and the seeds will soften, so the salad is best on the first day. Freezing is not recommended because the vegetables lose their crisp texture. Discard salad left out for more than 2 hours, or more than 1 hour in temperatures above 32°C.

Q3: What can I use instead of apple cider vinegar or Dijon mustard?

White wine vinegar works as a direct replacement for apple cider vinegar. For ordinary white spirit vinegar, start with 30 ml vinegar plus 15 ml water, then adjust to taste. Wholegrain mustard can replace Dijon in the same quantity; it gives a slightly coarser dressing.

Q4: How many people does this recipe serve?

It makes roughly 1.1 kg of salad, enough for 8 side portions when served with braai meat and another starch or salad. Allow 6 portions if it is the only vegetable side. For 16 people, double all the ingredients and use a very large bowl or toss in two batches.

Q5: Why is there liquid at the bottom of the bowl?

Salt and vinegar draw some moisture from the cabbage as it stands. This is normal. Toss the salad again before serving, and use a slotted spoon if you do not want extra dressing on the plate. There is no need to salt and drain the cabbage separately for this recipe.

In Summary

This Red Cabbage Salad adds fresh crunch and a tangy-sweet lift to a South African braai, with no cooking required. Prepare the vegetable base ahead, then add the dressed apple and sunflower seeds just before serving.

Recipe