10 Recipes

Cabbage Salad

Cabbage salads for weeknights — Cowboy Cabbage Salad with Chipotle Dressing, Cucumber Cabbage Salad, Roasted Cabbage Salad, Ramen Noodle Cabbage Salad.

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Cowboy Cabbage Salad with Chipotle Dressing

A crunchy, flavorful salad combining coleslaw mix, beans, corn, and peppers, topped with a spicy chipotle dressing and crispy Fritos for added texture.

10 min370 cal11 g proteinServes 638 saves

Elizabeth Maynor Maynor

Ingredients

16 ounces coleslaw mix
15 ounces, rinsed and drained black beans
1 ½ cups (about 247.5 g), drained canned corn kernels
1 medium, seeded and finely diced jalapeño pepper
1 small, seeded and finely diced red bell pepper
3, finely sliced green onions
¼ cup, finely chopped fresh cilantro
1 tablespoon taco seasoning
½ teaspoon ground cumin
1 bag (about 9.75 ounces), reserve a handful for topping Chili Cheese Fritos
½ cup (115 g) sour cream
½ cup (116 g) mayonnaise
¼ cup (about 2 limes) fresh lime juice
2 tablespoons chipotle sauce from a can of chipotles in adobo

Instructions

1In a large bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss until evenly mixed.
2In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to make the dressing.
3Pour the dressing over the coleslaw mixture and toss to coat.
4Add most of the Chili Cheese Fritos (reserve a handful for topping) and gently stir to combine.
5Just before serving, top with the reserved handful of Fritos for crunch.

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More to try

appetizer

Cucumber cabbage salad

150 cal15 min22 saves

Kristin Smith

dinner

Roasted Cabbage Salad

370 cal25 min21 saves

Kira Williamson

side

Asian-Style Shredded Cabbage Salad

124 cal10 min13 saves

Val Roberson

lunch

Cabbage Salad with Garlic Dressing

70 cal10 min4 saves

lacy grisham

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A Head Of Cabbage Goes A Long Way

One cabbage costs a couple of dollars, keeps for weeks in the crisper drawer, and turns into a big bowl of salad in about fifteen minutes. That's a hard thing to beat on a Tuesday.

Cooks on Pepper reach for these when supper needs something crunchy and cold beside pork chops or tacos, or when they're asked to bring a side to a potluck and don't want to turn on the oven.

Every recipe here is built on shredded cabbage or a bag of coleslaw mix: Cowboy Cabbage Salad with Chipotle Dressing loaded with black beans, a simple cucumber cabbage salad with purple onion, Roasted Cabbage Salad with olive oil and salt, crunchy Ramen Noodle Cabbage Salad, and a creamy Cabbage Salad with mayonnaise and sugar.

Quick Tips

1
Slice it thin
Cut the head in quarters, core it, then shave crosswise as thin as you can. Thin ribbons soak up dressing in 10 minutes instead of an hour.
2
Salt and drain first
Toss shredded cabbage with 1 teaspoon salt and let it sit 20 minutes, then squeeze it out so your dressing doesn't turn watery.
3
Dress it just before serving
Creamy and vinegar dressings both soften cabbage fast, so hold off until 15 to 30 minutes before the table.
4
Roast on high heat
For roasted cabbage, use 425 degrees and a hot sheet pan, 20 to 25 minutes, flipping once so the edges brown instead of steam.