Crunchy Red Cabbage Salad

By • April 27, 2015 0 Comments

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 Crunchy Red Cabbage Salad

Author Notes: This recipe is a template of sorts, you can add or subtract ingredients depending on your pantry and your preference. I first made it when we were hungry but had a relatively bare larder, except for a single glorious head of red cabbage. I put the cabbage, along with a bit of this and that, in a large bowl, everything chopped and mounded together, and dressed the mixture with mayonnaise and rice vinegar. You can leave out the tuna or add more of it, depending on how hungry you are and whether you are using this as a side dish or a main dish. Play with it and make it your own! calendargirl


Makes one large bowl, to serve 2 - 4 people

  • One half medium head red cabbage, chopped as you like it. You want 3-5 cups of cabbage.
  • One generous handful toasted pumpkin seeds
  • One handful toasted almonds, roughly chopped
  • 3 or 4 scallions, washed, root end removed and thinly sliced; use entire length of the scallions, white and green
  • One half orange or yellow bell pepper, seeded and coarsely chopped
  • About a cup chopped fennel
  • Scant cup chopped celery
  • Several cherry tomatoes, any and all colors, cut in quarters
  • Small handful flat parsley leaves, roughly chopped
  • One 3-6 ounce tin excellent oil-packed tuna, lightly drained and flaked
  • One generous dollop mayonnaise (my favorite is Hellmann's Light)
  • One friendly splash rice vinegar (amount to taste and depending on the volume of the ingredients)
  • Several whole leaves flat parsley for garnish
  1. Beginning with the cabbage, and ending with the tuna, loosely mound all ingredients in a large bowl. Mix gently.
  2. Put the mayonnaise on top and splash the rice vinegar over everything, then mix with a large spoon to combine ingredients and distribute the dressing.

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