This restaurant-quality red cabbage salad will be your new favorite salad! With an amazing smoke flavor and a few ingredients, this salad is paired with a fresh, lightly creamy, tangy yogurt dressing.
Delicious enough to enjoy on its own or serve for a special occasion, you will enjoy the crunchy combination of texture, tastes, and flavors. Together, they will create a unique, refreshing, and filling red cabbage salad.
This recipe is budget-friendly. Made from red cabbage, this dish promotes good blood circulation, sustainability, and healthy eating.
With the addition of the liquid smoke flavor, this red cabbage salad is an interesting dish due to its robust flavor.
Healthy Red Cabbage
As red cabbage is an important component of this dish, keep in mind that red cabbage is not exactly red in color.
Instead, it has a purple or violet color and comes with waxy leaves and a tight round head.
This particular cabbage belongs to the same family as cauliflower, kale, broccoli, and Brussels sprouts.
As much as red cabbage originated in Europe, it is cultivated in all parts of the world, including Africa, North America, Asia, and Europe.
Red cabbage is enjoyed in salads and slaw, or pickled slaw such as this Haitian Pikliz.
Cooking methods include braising, sauteing, and simmering. It can also be pickled and used to make sauerkraut.
This dish serves well all year round, but it goes particularly well in the fall.
While very little history is available on the smoked red cabbage salad, there is a rich history concerning the cabbage itself.
The vegetable has been in existence for a long time. It was first cultivated and used by the ancient Greeks, through whom it got to the ancient Romans.
Cato, a popular Roman philosopher at the time, recommended cabbage soaked in vinegar as the best cure for hangovers from drinking.
This shows that the ancient Romans not only enjoyed it as a food but also enjoyed cabbage for its medicinal properties.
However, in the form we know today, cabbage was cultivated by Europeans after the conquering Romans introduced it to them.
Due to the climate requirement of the vegetable, it grew well in the Northern part of Europe and quickly became a popular food there.
Apart from its current form, its name was also a derivation of the french word “Caboche.” Its use as salad also originated in the Nordic part of Europe as the Danish word for cabbage is Kool, and that of salad was sla, a combination of which gives “koolsla” the origin of the word “coleslaw.”
Our smoked red cabbage salad starts with 5 basic key components:
- Red cabbage: The star of the dish. The cabbage should be thinly sliced.
- Liquid smoke: Liquid smoke is a natural product that is prepared from burning wood and will add a warm flavor to the cabbage.
- Salt and pepper: Both will be used to season the salad.
- Garlic cloves: Will be used to flavor the red cabbage salad. Garlic is also high in antioxidants, which help prevent any oxidative damage from occurring in your body.
- Yogurt (Yoghurt) also includes lemon juice: The yogurt is the base for the dressing and the lemon juice will add an acidic flavor.
To make this dish extra fresh, feel free to add a few unconventional components to the classic red cabbage salad.
Apples: The apples will add a mildly sweet, crunchy flavor to the dish. Consider using Golden Delicious, Braeburn Fuji, Gala, and Honeycrisp.
Dijon Mustard: Mix within the yogurt. Dijon Mustard originated from the French town of Dijon.
The town was popular for being the center of mustard-making in the 17th century. This will provide a spicy, tangy, and delicious flavor to the salad.
Olive Oil or Grapeseed Oil: Both are delicious and flavorful oil. Works well with the cabbage. There are two types of olive oil to look out for: regular olive oil and extra virgin olive oil.
Shredded Carrots: The carrots will add a sweet flavor to the salad.
The extra virgin olive oil has not been processed much, so it is purer and healthier. However, it has a robust flavor that does not make it ideal for smoked red cabbage salad.
You can add more flavor and texture to the dish by adding dried cranberries, walnuts, and toasted pecans.
Frequently Asked Questions (FAQ)
When it comes to cabbage and particularly red cabbage, they tend to help raise levels of beta-carotene, lutein, and other heart-protective antioxidants. Cabbage also helps to ease inflammation, and it can help to prevent heart disease.
Yes. When eaten raw, you increase your chances of obtaining the most from the cabbage. It is great on sandwiches, in soups and salads.
Yes and no. Coleslaw from the Dutch term is Koolsla which means cabbage salad. “Cabbage salad” is typically thinly shredded and includes vinaigrette, cream, or mayonnaise.
Because cabbage contains a chemical called sulforaphane to help fight toxins, cabbage does help to cleanse the body.
Cabbage is a great alternative to lettuce. In a salad, you will achieve a crunchy texture and cabbage is very economical to purchase, and last longer in a salad than lettuce as it is not easily wilted.
How long does the salad last?
This smoked red cabbage salad lasts about 3 to 4 days if stored in a covered container in the refrigerator. Although it may not be as fresh within a couple of days, the flavor will continue to develop.
If you would like to enjoy this salad warm, you can reheat the salad in a microwave oven (depending on the components that are added), serve it at room temperature, or serve it cold.
- When storing, be sure to drain any excess liquid from the salad. This will help the salad to last longer, and it will not wilt. The chemical compound responsible for red cabbage’s red color is anthocyanin, which turns blue when cooked. Thus, if you want to retain the red color, you should add vinegar when cooking or preparing the salad. One tablespoon of vinegar works best.
- We highly recommend you prepare the salad at least 2-3 hours ahead of time before serving. This will ensure that you are enjoying a delicious, crunchy, fresh salad.
- We recommend you add any dressing or fruits right before serving time for best results.
More Salads to Enjoy
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Red Cabbage Salad With Chick Peas
- 1 Medium Red Cabbage; cut in quarters
- 2 tsp. Olive Oil; Divided
- 15.5 Oz. Can Chick Peas; 1 can – drained and rinse
- 1 tsp. Paprika; you can use smoke paprika
- 2 Garlic Cloves; Chopped
- 1 tsp. Kosher Salt; or to taste
- ⅛ tsp. Ground Black Pepper; or to taste
- 1 tsp. Liquid Smoke
- Juice from 1 lemon
- ⅓ Cup Greek Yogurt
- ¼ Cup Heavy Cream
- Crushed Walnut; Optional
- 2 Tbsp. Fresh Parsley; more if needed
- 1 Carrot (optional) shredded
- Chop the red cabbage. Rinse and set aside in a paper toweled plate so the liquid can drain.
- In a large skillet, add 1 tsp. olive oil. When heated add the cabbage in small batches. Cook for 3 minutes and stir to avoid burning. Remove the cabbage and set it aside on a paper toweled plate so the liquid can continue to drain.
- In the same skillet, add 1 tsp. olive oil. When heated add the drained chickpeas. Then add the paprika, salt, pepper, garlic cloves, and liquid smoke.Mix well and cook for 6-8 minutes. Stir constantly. Then remove from the stove and set aside.
- In a large cup or bowl, add the yogurt, lemon juice, and cream. Whisk well to combine.Set aside when you are done.
- In a large bowl add the cabbage, fresh parsley, chickpeas, carrot (optional), and walnut (optional), and mix well.
- serve with yogurt dressing and enjoy.