Easy Red Cabbage Salad Recipe with Dill (no Mayo)
This red cabbage salad is four ingredients, ten minutes, and genuinely one of my most-reached-for recipes. Purple cabbage, fresh dill, lemon, and olive oil. That’s it. No mayo, no cream, nothing heavy. It’s bright, clean, full of vitamins and fiber and naturally vegan.
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Red Cabbage Salad Quick Overview
Prep time: 10 minutes. Cook time: 0 minutes
Servings: 4-6
Key ingredients: red cabbage, fresh dill, lemon, olive oil
Why it works: no wilting, no mayo, keeps crisp for days
Watch out: Use a food processor carefully. Pulse, don’t blitz
Why I Love Using Red Cabbage
In Europe, red cabbage (aka purple cabbage) is a staple. This recipe for red cabbage salad is the kind of salad I grew up eating in a Latvian family, often as part of a savory breakfast alongside toasts with cottage cheese, which is how my Latvian grandmother served it.
Later, in France, I noticed the same kind of salad. There, raw vegetable salads are called “crudités”, and are served before the main meal. You see it at deli counters and traiteurs, usually dressed with a simple vinegar or lemon vinaigrette, sometimes with dill, sometimes with parsley. No heavy mayo in either country.
What makes this Red Cabbage Salad Recipe Special:
- Fast and easy: ready in minutes using a food processor
- Only 4 simple ingredients: cabbage, dill, lemon juice, olive oil
- Easy meal prep: make a batch and us it as a side dish, in wraps, salad bowls, sandwiches,…
- Family-friendly: mild, fresh flavor. My kids like it.
- Naturally vegan! Packed with vitamins and fiber and anthocyanins (the same antioxidants found in blueberries), which give it that beautiful purple color.
- Keeps well: stays crisp 2–3 days in the fridge and with no mayo or yogurt, it’s easier to transport.
- Beautiful and goes with pretty much anything: Looks great next to anything. The purple holds its colour even the next day.
- Budget-friendly – One half-head of cabbage gives you 5–6 cups of salad and costs almost nothing. The other half keeps in the fridge for days, ready for wraps, soups, or another round of this.
Equipment
- Mandoline, sharp knife or food processor to finely cut the cabbage
- Small salad bowl: I love putting out small bowls filled with various veggie salads (“crudités” in French). These salads are so popular in Europe, especially in the Baltic countries, where my family is from. Here is a small set of smaller-sized artisan ceramic bowls that would be perfect for veggie salads.
- Complete the Baltic look with a neutral colored linen tablecloth.
Ingredients to Make this Red Cabbage Salad Recipe
For precise measurements, see the recipe card below.
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- 1/2 head of red or purple cabbage (same thing) – not green cabbage
- Fresh dill (or dried if that’s what you have). Dill is the main herb used in Baltic recipes. You can also add chopped chives or parsley, which are also quite nice in this lemon cabbage salad.
- Olive oil – or avocado oil
- Lemon juice – Fresh is best. You will need one lemon, depending on how juicy your lemon is.
- Salt and pepper to taste
How to Make this Red Cabbage Cole Slaw Recipe
- First, prepare the cabbage: You will need 1/2 a red cabbage. Start by removing outer leaves that look a bit sad. Next, cut the cabbage in half, then into quarters. Finally, remove the core. Then, slice finely or pulse in a food processor for a fast, even chop. (Pulse until everything looks finely chopped but not mushy). If you like, you can add a pinch of salt to the cabbage and “massage” it with your hands for 10-15 seconds. This softens the purple cabbage a bit and gives it a lovely texture.
- Next, wash and dry the dill. Use a generous handful. Chop it finely, and you can even use the dill “stalks”. No need to throw them away.
- Now, make the red cabbage coleslaw dressing. Simply combine the olive oil, lemon juice, salt, and pepper.
- Next, dress the purple cabbage salad: in a large bowl, combine cabbage, dill, and the lemon dressing. Mix with tongs, a pair of spoons, or just use your clean hands.
- Finally, taste and adjust the seasoning. You can add more lemon or dill if you like. It really depends on your taste, if you like a milder or stronger lemon cabbage salad flavor.
- You can serve it immediately or chill in the fridge until you are ready (It lasts a few days in the fridge).
My Tips for Best Results
1. Slice the cabbage as thinly as possible or use a food processor
The finer the shred, the better the texture. In fact, in Europe, these salads are almost chiffonade-thin. That’s what gives them that delicate crunch. A food processor does the job quickly. A mandoline slicer or sharp knife works too, and the purple cabbage will be prettier. But, I use a food processor because it’s soooo quick. Just remember, if you use a food processor, to pulse and check often until you get the consistency and size you like. Above all, keep a close eye on it, so it doesn’t turn into mush. 🙃
2. Massage the cabbage lightly with clean hands
Just a quick 10–15 seconds with a pinch of salt helps soften the edges and brings out the natural sweetness of purple cabbage. You’re not trying to wilt it, just wake it up. This tiny step makes the crunchy cabbage salad taste fresher and more balanced. But, if you don’t have time, this purple cabbage coleslaw will still taste amazing!
3. Use a Whole Head of Cabbage (and What to Do If You Buy Pre-Sliced)
A whole head or half a head of cabbage always gives you the freshest crunch. The cut side stays tight and crisp, and you can slice it as thinly as you like. Pre-sliced bags are convenient (yup, I do this when I am pressed for time), but they can dry out around the edges and may not have the same vibrant color or texture.
But, if you do buy pre-sliced cabbage, give it a quick refresh: soak it in cold water for 5 minutes, drain well, and pat dry. This brings back some of the crispness and helps the lemon-dill dressing cling better.
Serving Suggestions
This purple cabbage coleslaw salad is a perfect side for almost anything. Try it with:
- Salmon with dill for a Scandinavian/Baltic meal. Salads with red cabbage pair beautifully with salmon. This is a very typical meal in Latvia, Estonia, Sweden, and Finland.
- French quiche or mushroom quiche. I often serve this alongside a small quiche, as the clean acidity of the cabbage cuts perfectly through rich, creamy egg dishes. A classic French lunch.
- As an entrée for French roast chicken (always a family favorite) or side with lemon pepper chicken drumsticks or Baltic meat patties (kotletes).
- Serve as part of a savory breakfast, along with grated carrot salad, Baltic creamy radish salad with herbs, or carrots and cucumber salad.
Storage
- Purple cabbage coleslaw keeps 2–3 days in an airtight container in the refrigerator
- Does not freeze well
Note: What to Do If Liquid Collects at the Bottom the Next Day
It’s completely normal for red cabbage to release a bit of liquid after sitting overnight, especially with lemon or salt. So if you notice some at the bottom of the bowl, just give the salad a quick toss, or drain off a spoonful if you prefer it drier. The flavor will still be bright, and the crunch stays intact.
FAQ
1/4 head of cabbage give you about 2.5–3 cups of shredded cabbage. Enough for 2-3 people.
1/2 head of cabbage gives you about 5-6 cups of shredded cabbage. Enough for 4-6 people.
1 whole head of cabbage gives you about 10-12 cups of shredded cabbage. Enough for 10-12 people.
A whole head or half a head of cabbage always gives you the freshest crunch. The cut side stays tight and crisp, and you can slice it as thinly as you like. Pre-sliced bags are convenient, but they often dry out around the edges and don’t have the same vibrant color or texture.
If you do buy pre-sliced cabbage, give it a quick refresh: soak it in cold water for 5 minutes, drain well, and pat dry. This brings back some of the crispness and helps the lemon-dill dressing cling better.
It’s completely normal for red cabbage to release a bit of liquid after sitting overnight, especially with lemon or salt. But, if you notice some at the bottom of the bowl, just give the salad a quick toss, or drain off a spoonful if you prefer it drier. The flavor will still be bright, and the crunch stays intact.
I don’t think so and I think the taste would be different. But I do have a different recipe for a green cabbage salad that I hope to post soon.
White wine vinegar or apple cider vinegar both work. The flavor will be slightly sharper and a little less bright than lemon. In Latvian home cooking, both lemon and vinegar appear in salads like this, so it’s a legitimate substitution. Start with 1 tablespoon and taste as you go.
Dill is the herb you’ll find in almost every Baltic and Scandinavian kitchen. It’s bright, fresh, and somehow makes even the simplest foods taste more alive. And it’s used on everything – vegetables, fish, potatoes, soups, because it adds flavor without overpowering anything. That’s why it works so beautifully in this red cabbage salad recipe
Yes! This red cabbage recipe is naturally vegan. No animal products anywhere near it.
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Red Cabbage Salad Recipe Card
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Red Cabbage Salad with Dill (no Mayo)
Ingredients
- 1/2 Red cabbage Also known as purple cabbage. 1/2 cabbage will give you about 5-6 cups shredded/chopped cabbage (450-500 grams). Enough for 4-6 people. See notes for size adjustements.
- 3-5 tbsp Dill Fresh is best, but you can also use dried. Substitute 1 teaspoon of dried dill for every tablespoon of fresh dill.
- 1/4 cup Olive oil Or avocado oil. (60 ml)
- 2-3 tbsp Lemon juice Freshly squeezed is best (30 ml). 2 tbsp is classic, or 3 for a zestier taste.
- 1/2 tsp Sea salt
- 1/4 tsp Pepper
Instructions
- Prepare the cabbage: You will need 1/2 a red cabbage for 4-6 people. Start by removing outer leaves that look a bit sad. Then, cut the cabbage in half, then into quarters. Then remove the core.
- Slice finely or pulse in a food processor for a fast, even chop. (Pulse until everything looks finely chopped but not mushy).
- If you have time, you can add a pinch of salt the cabbage and “massage” it with your hands for 10-15 seconds. This softens the purple cabbage a bit and gives it a lovely texture.
- Wash and dry the dill. Use a generous handful and chop it finely. If you like, you can even use the dill “stalks”. No need to throw them away.
- Next, make the crunchy cabbage salad dressing. All you have to do is combine the olive oil, lemon juice, salt and pepper.
- Dress the salad: in a large bowl, combine cabbage, dill and lemon dressing. Mix with tongs, a pair of spoons or just use your clean hands.
- Finally, taste and adjust the seasoning. You can add more lemon or dill if you like. It really depends on your taste, if you like a milder or stronger lemon and dill taste.
- Serve immediately or chill.
Notes
- 1/4 head cabbage give your about 2.5–3 cups shredded cabbage. Enough for 2-3 people.
- 1/2 head cabbage gives you about 5-6 cups of shredded cabbage. Enough for 4-6 people.
- 1 whole head of cabbage gives you about 10-12 cups of shredded cabbage. Enough for 10-12 people.
- Keeps 2–3 days in an airtight container in the refrigerator
- Stays crunchy because there’s no mayo
- Perfect for meal prep
- Does not freeze well
Nutrition
More Recipes with Dill
If you have dill growing in your garden, or bought a whole bunch and are not sure what to do with it, you might try these delicious recipes with dill:
- Creamy asparagus soup with dill
- Easy avocado and cottage cheese dip
- Lemon pepper chicken drumsticks with dill
- Cucumber beet salad with lemon dill dressing
- Cottage cheese mashed potatoes with dill
- Baltic-style creamy pumpkin and cauliflower soup
- Salmon quinoa salad with dill
- Cottage cheese avocado toast with dill
- Shrimp avocado toast with dill
