Simple Red Cabbage Salad

My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I refer to Tom Brady as “Tommy.” What?! We’re friends. Shut up.)

After the game, we got down to the serious business of completing our Middle Eastern/Moroccan feast, which included Paleo Chicken Bastila, Baba Ghanoush, Casablanca Carrots from Well Fed 2, and the red cabbage salad that prompted me to write this post.

It’s not much of a recipe, I have to admit. But it is really delicious. It’s the kind of salad that reminds you to cook with the finest ingredients, because when you do, they don’t need much adornment. We had a lovely red cabbage from our Sunrise Farm CSA, flat-leaf parsley from the farmers market, and a really luscious bottle of extra-virgin olive oil to get us started. The Chicken Bastila is sexy and delicious, but this humble little salad was the star of our dinner.


Simple Red Cabbage Salad

Serves 3-4 | Prep 10 minutes | Meld 20 minutes | Whole30 compliant

  • half head fresh red cabbage

  • 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

  • juice of 1 medium lemon (about 2-3 tablespoons)

  • pinch coarse (granulated) garlic powder

  • a few sprinkles salt and ground black pepper

  • 2-3 tablespoons extra-virgin olive oil


Slice the cabbage on a mandoline slicer set to the thinnest setting; you can also grate it in a food processor or cut it with a knife. The idea is to get it cole-slaw thin. Place in a large bowl.


Add the minced parsley, lemon juice, garlic powder, salt, and pepper to the cabbage. Toss with your hands, squeezing the lemon juice into the cabbage. Drizzle the olive oil over the top and mix again.


Allow the flavors to meld at room temperature before eating, about 20 minutes. Taste and add more salt, pepper, and/or lemon juice if it needs it. Devour! This lasts in the fridge 2 days, then the flavors become muted. If it loses its oomph before you can eat it all raw, toss it in a skillet with some browned ground beef or lamb and stir-fry until everything is hot and caramelized.

Print this recipe
Baba Ghanoush

Anything with tahini, garlic, and lemon is on my "go" list, but until two days ago, I'd never made baba ganoush myself. I love when...

Read More
Gluten-Free Paleo Tabbouleh

In my imagination, if summer had a taste, it would be fresh lemon. In reality, my summer — suffering in the stifling heat of central...

Read More


  • Mo says:

    Love this recipe and am so glad you posted it as I just bought a head of cabbage today for soup, but am only using half. Anyway, I bought a regular cabbage. Do you think a regular cabbage would work with this recipe instead of red? And be good?

  • Simple, but delicious. I like that!

  • Ani says:

    Hi Melissa! Love the recipe and your site….can’t begin to tell you how helpful it has been in my paleo journey so far (since June ::-)) Question: do you have an oven braised version of this recipe? Sounds yummy but calls for some sugar. I may sub a bit of honey and try it but am wondering if you have a recipe?

  • Jenny says:

    In other words, purple slaw!!!!

    Can’t wait to try. Saw nice purple cabbages at FM last weekend. Will have to procure one on this week’s visit.

  • Judith says:

    Yummy! I added slivered sugar snap peas, and some left over avocado.
    I started out making your coleslaw from Wellfed, but realized it wouldn’t be ready for 2 hours (fridge time). So I set aside some of the purple cabbage and made this. Loved it. Thanks for your creative genius.

  • I love soooo many of your recipes. Perfect for me (day 16 of whole30). But this one….. couldn’t eat. it looked yummy but tasted…not. My hubby called it the leftover part of a salad that no one eats. love you though!