There’s something deeply satisfying about slicing into a head of red cabbage. That shocking purple-blue colour, the dense little curls of it, the way it squeaks on the chopping board — it always feels like I’m making something proper. This salad has saved me more times than I can count. It’s my go-to when I want something fresh, crisp, and low-effort but still a bit wow. Especially when there’s tacos. Or grilled fish. Or, honestly, just a sad piece of toast that needs a friend.
The magic is in the acid and the herbs. That combo of lime and orange juice gives it this bright, citrusy punch that softens the cabbage just enough while keeping the crunch alive. And the herbs — coriander or mint, whichever’s lingering in the fridge — lift it right up into something refreshing and kind of addictive. I’ve eaten it by the spoonful straight out of the fridge at midnight. No regrets.
Why You’ll Love It
- It’s ridiculously easy, but doesn’t taste like it
- Perfect taco topper or BBQ sidekick
- Keeps well in the fridge for sneaky snack moments
- Only a handful of ingredients — most of which you probably have
- Naturally vegan, super colourful, and totally satisfying
- Takes five minutes and looks like something from a beachside café
Ingredients
- ¼ red cabbage (about 250g)
- ½ bunch of coriander or mint (about 15g)
- Juice of 1 lime
- Juice of 1 orange
- 1 tbsp extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
How to Make It
Slice it real thin:
Take your time and finely shred the red cabbage. Like, paper-thin if you can. It softens better that way, and honestly, it just looks nicer. Bonus points if you use a mandolin — but watch those fingers, yeah?
Chop the herbs:
Pick the leaves off the stems and give them a rough chop. Mint is cooling and fresh, coriander brings a slightly spicy lift — both are lovely. Use what you’ve got.
Squeeze that citrus:
Grab a big bowl. Squeeze in the juice of the lime and orange. If your orange is stingy with juice, throw in another half. You want a good splash.
Add oil and seasoning:
Pour in the olive oil and season with a pinch of sea salt and a few cracks of black pepper. Give it a little stir.
Get your hands in:
Toss the cabbage and herbs into the bowl. Now here’s the key bit — scrunch it all together with your hands. Like, give it a little massage. This helps the cabbage soak up all the flavour and relax a bit. (Yes, even cabbage needs to chill sometimes.)
Let it rest:
Cover the bowl and let it sit in the fridge for at least 10 minutes. The longer it rests, the better it tastes. But also? It’s great straight away if you’re in a rush.
Common Mistakes and How to Dodge Them
Why is my cabbage so tough?
You probably didn’t slice it thin enough or didn’t scrunch it enough. Give it a proper rubdown with the dressing to soften it up.
Not enough flavour?
Taste and adjust. Add more lime if it needs brightness, or a pinch more salt to pull everything together.
Too soggy after a day in the fridge?
That’s the citrus working its magic. Still totally edible — just give it a stir and maybe top with fresh herbs.
Don’t like coriander?
No worries — go for mint, parsley, or a mix. It’s flexible like that.
Storage and Reheating
Fridge: Keeps for up to 2 days in an airtight container. Actually gets better as it sits.
Freezer: No, no, no. Cabbage turns into a sad, watery mess. Keep it fresh.
Reheating: Nope. This one’s all about the chill and the crunch.
Frequently Asked Questions
Can I use green cabbage instead?
You can! Red just looks a bit more dramatic and holds up better to the citrus.
What else can I add?
Thinly sliced fennel, shredded carrot, radish… even a few toasted seeds wouldn’t be out of place.
Is it good in tacos?
SO good. Especially with fish or pulled pork. Adds crunch and cuts through rich flavours beautifully.
Can I make it ahead of time?
Definitely. Just hold the herbs until the end if you want them extra fresh and perky.
Nutrition Facts (Per Serving)
- Calories: 85
- Fat: 6g
- Carbs: 7g
- Protein: 1g
- Sodium: 100mg
- Sugar: 4g
Jamie Oliver Red Cabbage Salad
Description
A crisp, colourful red cabbage salad tossed with lime, orange juice, fresh herbs, and olive oil — bold, bright, and effortlessly refreshing.
Ingredients
Instructions
- Thinly slice the cabbage and chop the herbs.
- In a large bowl, whisk together lime juice, orange juice, olive oil, salt, and pepper.
- Add cabbage and herbs to the bowl and scrunch with your hands to mix.
- Taste and adjust seasoning.
- Chill for 10 minutes, then serve.
Notes
- Slice cabbage as finely as possible for best texture.
- Massage the cabbage to soften and flavour it.
- Add fennel or carrot if you want to bulk it out.
- Keeps well in the fridge — even better the next day.