Chopped Cabbage Salad

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This Chopped Cabbage Salad is crunchy, creamy, and ready in minutes — with two types of cabbage, julienned carrots, and a tangy honey Dijon dressing,

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Diet: Gluten Free, Vegetarian

Servings: portions

Cut the green cabbage and purple cabbage into small chunks that will fit through your veggie chopper.
Working in batches, run the cabbage chunks through the veggie chopper until you have finely and uniformly chopped pieces. Transfer to a large mixing bowl.

Note: you can do this by hand by slicing it into wheels and chopping it finely.

Add the julienned carrots and chopped parsley to the bowl with the diced cabbage.
In a small bowl, whisk together the mayo, sweet white balsamic vinegar, salt, and honey Dijon until smooth and well combined.
Pour the dressing over the cabbage and carrots. Toss everything together until evenly coated.
Serve as a side dish or with tortilla chips for dipping.

Veggie Chopper: This is the most important tool for this recipe — it creates tiny, uniform cubes that give the salad its signature texture and ensure every bite is coated in dressing.
Dressing ratio: Start with 1 tablespoon of sweet white balsamic vinegar and taste as you go — add a second tablespoon if you like a tangier dressing.
Make it a meal: Add shredded rotisserie chicken or canned chickpeas for a protein boost that turns this slaw into a complete lunch.
Storage: Store covered in the fridge for up to 3 days. The cabbage softens slightly over time, so it's most crunchy on day one.
Great as an appetizer: Serve this alongside tortilla chips — it works as both a salad AND a dip.