This refreshingly easy cabbage salad could not be simpler to make! All you need is 6 ingredients, and the tangy flavor makes it a total crowd pleaser.

Want to change up your coleslaw routine? Try this Easy Cabbage Salad instead! For many slaws or cabbage salads, you’ll be endlessly chopping and prepping the long ingredient list. Not so with this one! This effortless salad calls for only 6 ingredients, and the only fresh ingredients are green cabbage and mint. It comes out fresh and tangy, with a lemon mint flavor that keeps eaters coming back for more. We served it as part of a lineup of summer salads, and everyone kept asking: “What’s in this?”

Ingredients for cabbage salad

This cabbage salad recipe is a similar to a Malouf salad: a Lebanese cabbage salad that is dressed with lemon juice, garlic and dried mint. This spin uses Dijon mustard and fresh mint for a bit of Mediterranean flair. What we love about this cabbage salad is that all you need is a green cabbage: many salads call for both green and red and then leave us with cabbage halves to figure out what to do with! You’ll need the following ingredients for this cabbage salad:

Green cabbage
Fresh mint
Lemon juice
Olive oil
Dijon mustard
Salt

Got those? Great. Then we’re ready to make a salad.

How to shred cabbage…the easy way!

Ever had trouble cutting cabbage? Until I learned this trick, I’d always hack at a cabbage with my knife and end up with uneven pieces. Alex and I figured out a slick way to cut cabbage that ends up in even pieces that are just the right size. Here’s what to do:

Remove any outer layers of the cabbage that seem tough or are not fresh, and discard them. With a large chef’s knife, slice off the root of the cabbage.
Cut the cabbage in half through the stem. Then cut it into quarters.
Remove the root of the cabbage by cutting it out with two diagonal slices.
Thinly slice the cabbage in the short direction, using a circular motion with the knife.

Want to watch it? Here’s a video of how to cut cabbage.

Cabbage salad dressing…plus a trick!

The dressing for this cabbage salad could not be easier! Just equal parts lemon juice and olive oil come together with big flavor. Using Dijon mustard puts it over the edge, giving it a savory and spicy undertone. Because it’s not a normal vinaigrette, you don’t even need to worry about an emulsion. Simply whisk together the ingredients.

Here’s a little trick to save a bowl: whisk together the dressing in the bottom of the large bowl you plan to serve the cabbage salad in. Then add the cabbage and toss to combine! You don’t need any extra bowls to whisk the dressing.

How to serve it!

This cabbage salad is a great healthy side dish for any meal! We most often make it in the summer, but it works for any season. It’s especially great for potlucks or pitch-ins and holds its flavor well. Here are a few ways to serve it:

Plate of salads: Try with simple carrot salad, creamy potato salad, Greek orzo salad, lentil salad, cucumber salad, or watermelon salad.
With a main course: Serve with grilled shrimp or sauteed shrimp, grilled salmon or baked salmon, chickpea burger, or portobello burger.
For lunch: Add easy chickpea salad, tofu scramble, seasoned cannellini beans, easy white beans or chickpea salad sandwich.

This cabbage salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.