Tangy Purple Cabbage Salad

Tangy Purple Cabbage Salad

I'm all about beautiful salads and this colorful side dish takes care of business! It's crisp and cool, and perfect alongside a variety of entrees. Fresh, vibrant and full of antioxidants: three reasons it's my go-to summer salad! Short on time? Buy pre-shredded purple cabbage, pre-diced red onion, and the crumbled feta. It doesn't get much easier than that!


  • 5 c shredded red cabbage

  • 1 medium red onion (diced)

  • 1 c crumbled feta (I use Haystack Mountain Fresh Cheese and crumble it myself. It’s made right here in Colorado!)

  • ¼ c fresh parsley

  • ¼ c balsamic vinegar

  • ¼ coconut aminos

  • ¼ c olive oil

  • juice of ½ lemon


Combine the first four ingredients in a salad bowl. In a small jar, add the vinegar, coconut aminos, olive oil, and lemon juice. Shake vigorously and then pour the vinaigrette over the cabbage mixture just before serving. Toss and serve. Serves 6-8.