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Red cabbage salad recipe with dill in a light green bowl.

Red Cabbage Salad with Dill (no Mayo)

Marissa
This easy red cabbage salad recipe has just 4 ingredients, is quick to make, wonderfully crunchy, and full of flavor. A light, versatile, naturally vegan and budget-friendly purple cabbage coleslaw that goes with almost everything.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Breakfast, Brunch, Side Dish
Cuisine Baltic, French
Servings 4 people
Calories 154 kcal

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

 
How much red cabbage do I need to make this red cabbage salad recipe?
 
  • 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.
 
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 Europe, these salads are almost chiffonade-thin. That’s what gives them that delicate crunch. A food processor does the job quickly, but a mandoline slicer or sharp knife work too, and the purple cabbage will be prettier. I use a food processor, because it’s so quick. If you use a food processor, pulse and check often until you get the consistency and size you like.
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 salad taste fresher and more balanced. But, if you don’t have time, the salad 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, 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.
 
Storage
  • 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
 
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. 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.

Nutrition

Serving: 1personCalories: 154kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 465mgPotassium: 265mgFiber: 2gSugar: 4gVitamin A: 1194IUVitamin C: 63mgCalcium: 49mgIron: 1mg
Keyword Cabbage, Dill, Lemon
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