This crunchy shredded cabbage and arugula salad is a refreshing side dish. It is super easy to make and has a peppery punch from the arugula.
It is hearty, filling, and coated with a tad of mayonnaise and curry powder for an extra kick of flavor.
I love a good salad that is quick and easy to make, and there are no rules about what you can throw in. This cabbage salad recipe came together rather on the spot, as I was trying to be creative with leftover veggies in my fridge.
Although I love a good dressing recipe like the one I make for my cucumber avocado quinoa salad or fresh tuna cucumber and ricotta salad, sometimes I just love the simplicity of a dollop of good mayo.
But what makes it extra special is a touch of curry powder that goes so well with the mayo's creaminess, while sweet and crunchy pickles bring everything together. This bright salad practically makes itself. Let's have a look.
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Why You'll Love This Recipe
- Nutrient-Dense: Packed with vitamins, especially vitamin C, from the cabbages and leafy greens.
- Versatile: Perfect as a side dish, a light lunch, or a topping for salmon or beef burgers.
- Easy to Make: Chop some veggies and stir to combine the ingredients.
Ingredients
See the recipe card for full information on ingredients and quantities.
Here's what you need to make this cabbage and arugula salad:
- Green Cabbage: I'm using summer cabbage here with a more tender bite. But winter cabbage will do, and feel free to experiment with purple cabbage.
- Arugula: It has that lovely peppery bite. But if you prefer a milder taste, go for baby arugula. Buy more to make my Acorn Squash Salad.
- Mini tomatoes: I prefer the sweet cocktail tomatoes, but cherry tomatoes also work.
- Crumbled feta cheese: Adds a sweet, yogurt-like tang that becomes savory when mixed in with the rest. Use any leftovers to make my beets and feta dish.
- Sweet pickles: I adore bread and butter chips from Bubbies. They are my absolute favorite and also use them in my Cilantro Cucumber Salad.
- Mayonnaise: A little goes a long way. Choose an unsweetened one.
- Curry Powder: This warm, robust spice is a must and brings together all the flavors of this great side dish.
- Salt and black pepper (optional): To taste.
Instructions
See the full recipe with measurements in the recipe card.
- Prep the Vegetables: In a large bowl, combine the cabbage, arugula, tomatoes, feta cheese, and pickles.
- Add the mayo and seasoning: Whisk the mayonnaise with curry powder in a small bowl.
- Combine: Pour the curry mayo over the salad and toss well to coat all the ingredients—season with a pinch of salt and black pepper to taste.
- Serve (optional): Sprinkle sesame seeds, sunflower seeds, and extra goat cheese on top.
Variations
This really is the easiest salad to taste test and alter on the spot based on your preference.
- Coleslaw Mix: Use a pre-packaged coleslaw mix to save time.
- Extra sweet crunch: Add extra sweet pickles for that extra crunchy texture and sweet and tangy flavor.
- For a creamier touch: Add a few teaspoons of extra virgin olive oil and adjust the spices as needed.
- For a spicier touch: Add more curry powder or thinly sliced red onion to the mix.
- Extras: Add a handful of crushed nuts or crispy bacon for extra crunch. Sprinkle with extra feta cheese, or experiment with other fresh herbs like parsley, fresh cilantro, or basil.
Storage
Store any leftovers in an airtight container in the refrigerator. This salad can stay fresh for up to 2 days, but it's best enjoyed immediately.
More Salad Recipes To Try Next
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This cabbage and arugula salad is an amazing side dish with bright colors and bold flavors.
If you have any leftovers from cooked chicken or baked salmon, simply toss them in the salad or serve them on the side to enjoy a complete meal. Bon appétit!
📖 Recipe
Cabbage And Arugula Salad With Crunchy Pickles
Mariska RamondinoIngredients
- 8 Luna sweet cocktail tomatoes or mini tomatoes, quartered 240 grams
- ¼ of a small white cabbage, finely shredded and core cut out. 320 grams
- 2 cups arugula lettuce 55 grams
- 1 cup bread and butter chips. quartered 163 grams
- ½ cup crumbled feta cheese 65 grams
- 3 tablespoons mayonnaise
- 1 teaspoon curry powder
- Salt and black pepper to taste optional
Instructions
- Add the vegetables, bread and butter chips, and cheese in a large serving bowl. Toss to mix.8 Luna sweet cocktail tomatoes or mini tomatoes, quartered, ¼ of a small white cabbage, finely shredded and core cut out., 2 cups arugula lettuce, 1 cup bread and butter chips. quartered, ½ cup crumbled feta cheese
- Whisk the mayonnaise with curry powder in a small bowl.3 tablespoons mayonnaise, 1 teaspoon curry powder
- Pour the curry mayo over the salad and toss well to coat all the ingredients—season with a pinch of salt and black pepper to taste (optional).
- Serve and enjoy! Best to let it sit for a few minutes at room temperature to let the flavors melt.
Notes
- Coleslaw Mix: Use a pre-packaged coleslaw mix to save time.
- Extra sweet crunch: Add extra sweet pickles for that extra crunchy texture and sweet and tangy flavor.
- For a creamier touch: Add a few teaspoons of extra virgin olive oil and adjust the spices as needed.
- For a spicier touch: Add more curry powder or thinly sliced red onion to the mix.
- Extras: Add a handful of crushed nuts, sesame seeds, sunflower seeds, or crispy bacon for extra crunch. Sprinkle with extra feta cheese or experiment with other fresh herbs like parsley, fresh cilantro, or basil.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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