18 Refreshing Raw Cabbage Recipes for Healthy Living

Looking for a crisp, healthy twist to your meals? Raw cabbage isn’t just for coleslaw—it’s a versatile veggie that can star in everything from zesty salads to crunchy wraps! Whether you’re craving quick weeknight dinners or fresh seasonal bites, these 18 vibrant recipes will keep your meals exciting and nutritious. Ready to crunch your way to better eating? Let’s dive in!

Crunchy Asian Cabbage Salad

This vibrant salad is a textural dream—crisp cabbage, crunchy toppings, and a tangy-sweet dressing that comes together in minutes.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped scallions
• 1/3 cup roasted peanuts, roughly chopped
• 1/4 cup cilantro leaves
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, combine green cabbage, purple cabbage, carrots, scallions, peanuts, and cilantro.
2. In a small jar, whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 5 minutes to soften the cabbage slightly.
4. Serve immediately, garnishing with extra peanuts or cilantro if desired.

The magic here is in the contrast—crunchy veggies and peanuts against the silky dressing that clings to every bite. It’s the kind of side dish that steals the spotlight!

Tip: For extra crunch, add a handful of crispy chow mein noodles just before serving.

Spicy Cabbage Slaw with Lime Dressing

This vibrant slaw packs a punch with crisp cabbage, a zesty lime dressing, and just the right amount of heat—perfect for taco night or as a refreshing summer side.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, julienned
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and finely diced
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional for extra heat)

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, carrot, cilantro, and jalapeño.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, black pepper, and red pepper flakes (if using) until smooth.
3. Pour the dressing over the cabbage mixture and toss well to coat evenly.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld.

The crunch of fresh cabbage paired with the tangy-spicy dressing makes this slaw irresistibly refreshing—no mayo required!

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed peanuts just before serving.

Raw Cabbage and Carrot Coleslaw

This crunchy, no-cook coleslaw is a breeze to whip up and stays refreshingly crisp—perfect for picnics or tucking into sandwiches for extra texture.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the shredded cabbage and carrots until evenly mixed.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, celery seed, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 10 minutes before serving to soften slightly.

The honey and celery seed add a subtle sweetness and earthy depth that sets this slaw apart from the usual tangy versions.

Tip: For extra crunch, stir in 1/4 cup toasted sunflower seeds just before serving.

Tangy Apple and Cabbage Salad

This crisp, tangy salad is a refreshing side that balances sweet apples with a bright vinegar kick—perfect for cutting through rich holiday meals or pairing with weeknight grilled chicken.

• 4 cups thinly sliced green cabbage
• 1 large crisp apple (like Honeycrisp), julienned
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 tsp kosher salt
• 1/4 cup chopped toasted walnuts
• 2 tbsp chopped fresh parsley

1. In a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, and kosher salt until smooth.
2. Add cabbage and apple, tossing to coat evenly. Let sit for 10 minutes to soften slightly.
3. Just before serving, fold in toasted walnuts and parsley.

The magic here? The vinegar mellows as it marries with the honey, turning the cabbage silky without losing its crunch. Tip: For extra flair, sprinkle with crumbled blue cheese right before serving.

Mediterranean Cabbage Salad with Feta

Mediterranean Cabbage Salad with Feta

Crunchy, tangy, and packed with fresh flavors, this Mediterranean-inspired cabbage salad is a vibrant side that pairs perfectly with grilled meats or stands alone as a light lunch.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced English cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, diced cucumber, crumbled feta, Kalamata olives, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The crisp cabbage and briny feta create a refreshing contrast, while the oregano-infused dressing ties it all together with a Mediterranean flair.

Tip: For extra crunch, add a handful of toasted pine nuts or sunflower seeds just before serving.

Raw Cabbage Kimchi

This quick, no-ferment kimchi is perfect for when you crave that tangy crunch but don’t want to wait days for the flavors to develop.

Ingredients:

• 1 small green cabbage (about 1½ lbs), thinly sliced
• 1 tbsp kosher salt
• 3 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green onions, thinly sliced

Instructions:

1. In a large bowl, toss the cabbage with 1 tbsp kosher salt. Let sit for 20 minutes, then rinse and drain well.
2. In a small bowl, whisk together 3 tbsp gochugaru, 2 tbsp rice vinegar, 1 tbsp sugar, garlic, and ginger until smooth.
3. Massage the sauce into the cabbage until evenly coated. Fold in the green onions.
4. Serve immediately or refrigerate for up to 3 days (the flavors deepen over time).

The magic here? The cabbage stays crisp while soaking up the spicy-sweet marinade—no soggy veggies in sight!

Tip: For extra crunch, add shredded carrots or daikon radish with the cabbage.

Zesty Lemon Cabbage Salad

This bright, crunchy salad is a refreshing side that pairs perfectly with grilled meats or piled high on tacos—no wilting here!

Ingredients:

• 4 cups shredded green cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, combine shredded cabbage, red onion, and cilantro.
2. In a small jar, whisk together olive oil, lemon juice, honey, salt, black pepper, and red pepper flakes (if using) until emulsified.
3. Pour dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 10 minutes before serving to soften the cabbage slightly.

The lemon’s tang and the cabbage’s crunch hold up surprisingly well—even after a day in the fridge—making this a stellar make-ahead option.

Tip: For extra texture, sprinkle with toasted sesame seeds or crushed peanuts just before serving.

Cabbage and Cucumber Refresher

This crisp, tangy side dish is like a spa day for your taste buds—light, bright, and perfect for balancing rich meals.

Ingredients:

• 2 cups thinly shredded green cabbage
• 1 English cucumber, thinly sliced into half-moons
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp salt until the honey dissolves.
2. Add the cabbage and cucumber to the bowl, tossing gently to coat everything in the dressing.
3. Let sit for 10 minutes at room temperature (or up to 1 hour in the fridge) to soften the cabbage slightly.
4. Sprinkle with 1 tbsp sesame seeds just before serving.

The magic here? The cabbage stays snappy while soaking up the sweet-tart dressing, making it a crunchy contrast to grilled meats or rice bowls.

Tip: For extra zing, add a pinch of red pepper flakes to the dressing.

Thai-Inspired Cabbage Salad

Crunchy, bright, and packed with bold flavors, this no-cook salad is a weeknight lifesaver that tastes like a tropical escape.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp neutral oil (like grapeseed)
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes

Instructions

1. In a large bowl, toss together cabbage, carrots, red bell pepper, and cilantro.
2. In a small jar, whisk together lime juice, fish sauce, honey, oil, garlic, and red pepper flakes until honey dissolves.
3. Pour dressing over vegetables and toss to coat evenly. Let sit 10 minutes to soften cabbage slightly.
4. Top with peanuts just before serving.

The magic here? The dressing doubles as a quick-pickle for the cabbage, giving it a tangy-sweet bite without any fuss.

Tip: For extra crunch, add a handful of fried shallots with the peanuts.

Raw Cabbage Wraps with Peanut Sauce

These crunchy, fresh cabbage wraps are a no-cook wonder—packed with crisp veggies and drizzled with a creamy, tangy peanut sauce that’ll have you licking the bowl.

Ingredients:

• 8 large green cabbage leaves (about 1 small head)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1/4 tsp crushed red pepper flakes
• 2 tbsp warm water (to thin sauce)

Instructions:

1. Prep the cabbage: Carefully peel off 8 large outer leaves from the cabbage. Trim the thick stem end to make them easier to roll.
2. Make the sauce: Whisk together the peanut butter, soy sauce, lime juice, honey, ginger, and red pepper flakes in a bowl. Add warm water, 1 tbsp at a time, until the sauce is pourable but still thick.
3. Assemble wraps: Divide the shredded carrots, sliced cucumber, and cilantro evenly among the cabbage leaves. Drizzle each with 1–2 tbsp of peanut sauce and sprinkle with chopped peanuts.
4. Serve: Fold the sides of each leaf inward, then roll tightly from the stem end to enclose the filling. Serve immediately with extra sauce for dipping.

The magic here? The cabbage leaves stay sturdy and crisp, holding up to the bold peanut sauce without getting soggy—perfect for meal prep or a light lunch.

Tip: For extra crunch, add a handful of bean sprouts or shredded bell pepper to the filling.

Citrusy Cabbage and Orange Salad

Bright, crunchy, and just a little sweet, this salad is a refreshing side that pairs perfectly with grilled chicken or fish.

Ingredients:

• 4 cups shredded green cabbage
• 2 large oranges, peeled and sliced into segments
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage and orange segments.
2. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and oranges, then toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes to soften the cabbage slightly.
5. Just before serving, sprinkle the toasted almonds over the top.

The juicy oranges and crisp cabbage make every bite burst with freshness, while the honey dressing adds just the right touch of sweetness. Tip: For extra zing, add a pinch of red pepper flakes to the dressing!

Cabbage and Avocado Salad with Cilantro

This bright, crunchy salad is a refreshing side that comes together in minutes—perfect for taco night or a light lunch.

Ingredients:

• 4 cups shredded green cabbage
• 1 large avocado, diced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 3 tbsp lime juice (about 1 large lime)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp honey (optional, for balance)

Instructions:

1. In a large bowl, combine shredded cabbage, diced avocado, and chopped cilantro.
2. In a small jar, whisk together lime juice, olive oil, salt, black pepper, and honey (if using) until emulsified.
3. Pour dressing over the salad and gently toss until everything is evenly coated. Avoid overmixing to keep the avocado intact.
4. Let sit for 5 minutes before serving to soften the cabbage slightly.

The creamy avocado and zesty lime make this salad feel indulgent, while the cabbage keeps it light—a winning contrast!

Tip: For extra crunch, add toasted pepitas or crushed tortilla chips right before serving.

Raw Cabbage and Beetroot Slaw

This vibrant slaw is a crunchy, sweet-and-tangy side that’s as pretty as it is refreshing—no cooking required!

Ingredients:

• 3 cups finely shredded green cabbage
• 1 cup shredded raw beetroot (about 1 medium beet, peeled)
• 1/4 cup chopped fresh parsley
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss together the cabbage, beetroot, and parsley.
2. In a small bowl, whisk the apple cider vinegar, honey, olive oil, salt, and black pepper until smooth.
3. Pour the dressing over the slaw and mix thoroughly until evenly coated. Let sit for 10 minutes to soften slightly.

The earthy sweetness of the beets balances the zippy dressing, while the cabbage stays satisfyingly crisp—perfect for topping tacos or serving alongside grilled meats.

Tip: For extra crunch, add 1/4 cup toasted sunflower seeds just before serving.

Herbed Cabbage Salad with Mustard Dressing

This crisp, tangy salad is a refreshing side that comes together in minutes—perfect for brightening up any weeknight dinner.

Ingredients:

• 4 cups shredded green cabbage
• 1/4 cup finely chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, parsley, and dill.
2. In a small jar, whisk together olive oil, apple cider vinegar, whole-grain mustard, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit for 5 minutes to soften slightly.
4. Serve immediately, or refrigerate for up to 2 hours for deeper flavor.

The mustard dressing adds a punchy kick, while the fresh herbs keep every bite light and vibrant—no wilting here!

Tip: For extra crunch, toss in a handful of toasted sunflower seeds right before serving.

Cabbage and Pineapple Tropical Salad

This bright, crunchy salad is a refreshing escape—tossed with juicy pineapple and a zesty lime dressing, it’s like sunshine in a bowl.

Ingredients:

• 4 cups shredded green cabbage
• 2 cups fresh pineapple chunks (1/2-inch pieces)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp chili flakes (optional)

Instructions:

1. In a large bowl, combine shredded green cabbage, fresh pineapple chunks, red onion, and cilantro.
2. In a small jar, whisk together lime juice, honey, olive oil, salt, and chili flakes (if using) until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly. Let sit for 10 minutes to soften the cabbage slightly.
4. Serve immediately, or chill for up to 1 hour for extra-crisp texture.

The contrast of sweet pineapple against the tangy lime dressing makes this salad irresistibly snackable—perfect for picnics or taco night sides.

Tip: For a heartier version, add grilled shrimp or shredded chicken.

Raw Cabbage and Radish Salad

This crunchy, refreshing salad is a breeze to throw together—perfect for a light lunch or a vibrant side dish that steals the show.

Ingredients:

• 4 cups shredded green cabbage (about 1/2 small head)
• 1 cup thinly sliced radishes (about 6-8 radishes)
• 1/4 cup chopped fresh parsley
• 3 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage, sliced radishes, and chopped parsley.
2. In a small jar, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until fully blended.
3. Pour the dressing over the cabbage mixture and toss well to coat everything evenly. Let sit for 10 minutes to soften the cabbage slightly.
4. Toss once more before serving to redistribute the dressing.

The contrast of peppery radishes and sweet-tangy dressing makes this salad irresistibly snackable—you’ll want to eat it straight from the bowl!

Tip: For extra crunch, add a handful of toasted sunflower seeds right before serving.

Cabbage and Mango Salad with Chili Lime Dressing

This vibrant salad is a crunchy, sweet, and spicy escape—perfect for brightening up weeknight dinners or impressing at potlucks.

Ingredients:

• 4 cups shredded green cabbage
• 1 large ripe mango, peeled and julienned
• 1/4 cup finely sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp chili flakes
• 1/2 tsp salt

Instructions:

1. In a large bowl, combine shredded green cabbage, julienned mango, sliced red onion, and chopped cilantro.
2. In a small jar, whisk together lime juice, honey, olive oil, chili flakes, and salt until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The contrast of crisp cabbage, juicy mango, and zesty dressing is downright addictive—you’ll love how the chili flakes sneak up on you!

Tip: For extra crunch, add a handful of toasted peanuts or cashews right before serving.

Raw Cabbage and Chickpea Salad

Crunchy, fresh, and packed with plant-based protein, this no-cook salad is a weeknight lifesaver that comes together in minutes.

Ingredients:

• 3 cups shredded green cabbage
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 1/3 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, chickpeas, red onion, and parsley.
2. In a small jar, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Pour dressing over the salad and toss thoroughly to coat. Let sit for 10 minutes before serving to soften the cabbage slightly.

The magic here is in the contrast: crisp cabbage and creamy chickpeas soak up the tangy-sweet dressing while staying refreshingly light.

Tip: For extra texture, sprinkle with toasted sunflower seeds right before serving.

Conclusion

With so many delicious ways to enjoy raw cabbage, there’s no excuse not to add more crunch to your meals! Whether you’re craving a crisp slaw, a hearty salad, or a fresh wrap, these 18 recipes make healthy eating easy and tasty. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this roundup for later—happy cooking!