Carlos Solis
Studies show red (purple) cabbage contains more vitamins and antioxidants than regular green cabbage. Red cabbage is considered good for heart health and metabolism. It strengthens the immune system, blood vessels, and bones, improves digestion, helps lower cholesterol, and protects cells from aging. Most benefits come from eating it raw, since some vitamin C breaks down with heat. A red cabbage salad looks bright and tastes appetizing. Serve it as a side dish with meat or fish.
Ingredients for a quick cabbage salad
- red cabbage — 400 g;
- canned corn — 150 g;
- yellow onion — ½ pc.;
- parsley — 4 sprigs;
- sour cream — 2 tbsp;
- salt — to taste.
How to make red cabbage salad, step by step
The red cabbage, corn, and sour cream salad contains about 77 kcal per 100 g, while red cabbage itself has only about 31 kcal per 100 g.
Prep the ingredients
- Thinly shred the cabbage, salt it, and knead it with your hands.
- Peel the half onion and slice it thinly for the cabbage and corn salad.
- Chop the washed parsley.
Mix the salad
Mix the prepared ingredients and add the canned corn to the salad—no mayonnaise.
Dressing
Add the sour cream, stir, and serve the cabbage salad.
Recipe variations
- Dress the simple cabbage salad with homemade mayonnaise or with unrefined sunflower oil or olive oil and balsamic vinegar. Aromatic spiced vinegar softens the tough leaves of raw cabbage, making the salad more tender and easier to digest.
- To make the everyday light salad more diet-friendly, use reduced‑fat sour cream (10–15%) or replace it with natural yogurt, and increase the proportion of cabbage relative to canned corn, since corn is sweeter and higher in calories than raw cabbage.
Pro tip
To avoid bloating, add caraway seeds, fennel, or lemon juice to the simple red cabbage salad.
If you enjoy cabbage in different dishes, also check out other cabbage recipes—a great option for a filling dinner or a tasty cabbage roll made with yeast dough.
Red cabbage salad: Questions and answers
Do I need to rinse canned corn before using it in the red cabbage, corn, and sour cream salad?
You don’t have to rinse canned corn for the red cabbage and sour cream salad, but drain the brine so the salad doesn’t get watery and the sour cream dressing stays thick. Simply pour the liquid out of the can through a strainer or sieve.
Can you dress a vegetable salad with red cabbage using balsamic vinegar?
Yes—red (purple) cabbage pairs well with balsamic vinegar. The acid not only improves the flavor but helps preserve the cabbage’s bright purple color and can even add a pink tint. Balsamic vinegar works well with raw cabbage in salads and can be used when braising the cabbage, especially if you add bacon or shallots.
How do you make a cabbage salad quickly?
Make a quick cabbage salad in 5 minutes: thinly shred the cabbage, lightly massage it with salt, add grated carrot (optional), oil, a pinch of sugar, onion, herbs, and a splash of lemon juice or vinegar. The secret to a juicy quick salad is young cabbage—let it rest 15–30 minutes before serving.
How do you make a quick “Eastern-style” cabbage salad?
Quickly sauté garlic, onion, sesame seeds, paprika, and soy sauce in a pan, then toss with shredded cabbage and grated carrot.
Can you ferment red cabbage?
Yes. When fermented, red cabbage becomes crunchy (red cabbage keeps its crunch during fermentation better than green cabbage), develops a probiotic-rich sweet-and-sour flavor, and deepens in purple color. Quick pickled red cabbage takes about 15 minutes: shred 1 kg of cabbage, grate a carrot, pour hot marinade over the vegetables (300 ml water, 50 ml oil, salt, sugar, vinegar), and let it cool.
Can red cabbage be part of a daily salad, and who should avoid eating it often?
Because raw red cabbage is high in fiber, eating too much can irritate the digestive lining and cause bloating and stomach discomfort, so consume it in moderation. Healthy people can include a red cabbage salad in their daily diet, but they should keep it to one portion. Raw red cabbage can be heavy for children, so introduce it gradually and in small amounts. Pregnant women should discuss high‑fiber foods with their doctor because of the risk of bloating, although moderate consumption is beneficial thanks to vitamins and folate. People with peptic ulcers, gastritis, irritable bowel syndrome, or other chronic digestive diseases should avoid raw cabbage. In some cases, red cabbage can trigger allergic reactions. If you have thyroid issues, don’t overconsume raw red cabbage because it contains compounds that can affect iodine absorption; when intake is restricted, choose cooked or braised red cabbage.
