This chopped, vinegary green cabbage salad with dill is a bright, crunchy side that comes together in under 30 minutes. With roughly chopped green cabbage tossed in rice vinegar, kosher salt, olive oil, fresh dill, and a touch of black pepper, it’s a simple slaw-like salad that pairs well with bowls, tacos, or a BBQ spread. The recipe is plant-based, dairy-free, gluten-free, and Whole30 friendly.
The best green cabbage salad
Quick, fresh vegetable dishes are easiest to enjoy when the preparation is simple and the flavors are bold. This chopped cabbage salad is exactly that: crunchy, tangy, and aromatic thanks to rice vinegar and fresh dill. It makes an excellent side for weeknight bowls or weekend gatherings.
The salad’s texture stays satisfyingly crisp if you follow a small but important step during assembly: salt and vinegar should be added to the cabbage first, then allowed to sit briefly before adding the oil. This draws out moisture for a superior crunch.
This slaw is versatile—try it alongside baked meatballs in a grain bowl, with oven-baked BBQ chicken, or as a mayo-free slaw for sandwiches and tacos. Swap dill for cilantro if you want a taco-friendly version.
Recipe testing notes
Why you should add the salt and vinegar before olive oil
Salt and vinegar drawn into the cabbage help soften and season it while preserving a crisp texture. If you add oil first, it coats the leaves and prevents the vinegar and salt from penetrating, so the cabbage won’t become as crisp. Ten minutes in the refrigerator is usually enough time.
You may need more salt and vinegar than you think
Cabbage absorbs salt and vinegar readily, so start with the amounts in the recipe and then taste and adjust to achieve a punchy, vibrant flavor.
Ingredients
This quick cabbage salad uses a handful of simple ingredients. Full measurements are in the recipe card below.
Green cabbage
One small head yields 4–6 servings once chopped and dressed. It may look like a lot initially but shrinks after tossing.
Kosher salt & rice vinegar
These are added first to help season the cabbage and to improve texture before adding oil.
Fresh dill
Fresh dill adds a bright, herbal note that pairs especially well with cabbage.
Olive oil
Use a good-quality olive oil since the ingredient list is short and each element contributes to the final flavor.
Black pepper
Black pepper is optional. Try the salad without it first, then add if you want a sharper finish.
Optional add-ins
If you’d like to vary the salad, consider:
- Thinly sliced red onion
- Green onion
- Additional herbs (parsley, cilantro)
- Chili flakes for heat
- Thinly sliced cucumber
- Shaved celery or fennel
- Nuts or seeds for crunch
How to make a chopped vinegary green cabbage salad
This slaw-like salad can be assembled in well under 30 minutes, and most of the time is hands-off. Read through the steps once before you start for a smooth process.
Step 1: Chop the cabbage
Shred or roughly chop the cabbage. Bite-sized pieces are quicker to prepare and easy to eat. To prep: cut the cabbage in half, remove the core in a triangle shape, then slice into 1/2-inch strips and chop into small pieces. Uniformity is not essential.
Step 2: Toss the cabbage with salt and vinegar
Place the chopped cabbage in a large bowl, sprinkle with kosher salt and pour in rice vinegar. Toss to combine, then refrigerate for about 10 minutes to let the cabbage absorb the seasoning.
Step 3: Finish assembling salad
Remove the cabbage from the refrigerator and add chopped fresh dill, black pepper (if using), and olive oil. Toss to combine, taste, and adjust salt or vinegar to your preference. Kitchen tongs make mixing easy.
Storage recommendations
This salad is sturdy and can be refrigerated for up to 2 days, though the best texture and flavor are enjoyed within about 6 hours of making.
Serving suggestions
Serve this cabbage salad like any simple slaw. It’s excellent with rice bowls and meatballs, alongside BBQ, or as a light side at gatherings. Swap dill for cilantro to pair it with tacos.
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Chopped Vinegary Green Cabbage Salad with Dill
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- Author: Nyssa Tanner
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This chopped vinegary green cabbage salad with dill is a bright, crunchy side of roughly chopped cabbage, rice vinegar, fresh dill, olive oil, salt, and pepper. The ingredients are simple but deliver a flavorful slaw-like salad that complements many dishes.
Ingredients
- 1 small head of green cabbage, roughly chopped into bite-sized pieces (about 1 1/2 pounds)
- 3/4 teaspoon kosher salt, plus more to taste (1–1 1/2 teaspoons total if preferred)
- 3 tablespoons rice vinegar, plus more to taste
- 2–3 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper (optional)
- 2 tablespoons olive oil
Instructions
- Chop the cabbage. Shred or roughly chop into bite-sized pieces. It will look like a lot but will reduce after dressing.
- Toss cabbage with salt and vinegar. In a large bowl, sprinkle the cabbage with 3/4 teaspoon kosher salt and pour in 3 tablespoons rice vinegar. Toss and refrigerate for 10 minutes.
- Finish assembling salad. Add 2–3 tablespoons chopped dill, 1/4 teaspoon black pepper (if using), and 2 tablespoons olive oil. Toss to combine and taste; add more salt or vinegar if desired.
- Serve and enjoy. If not serving immediately, refrigerate and enjoy within a few hours for the best texture.
Notes
The salad keeps up to 2 days in the fridge, but the best texture and brightness are enjoyed within about 6 hours of making.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cook
- Cuisine: American