Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Double Cabbage Salad
A crisp, colorful slaw of red and green cabbage tossed in a tangy poppy seed dressing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
4 steps- 1
Trim all leaves well from the cabbages, spinach, and carrot, removing any coarse veins and stems before shredding everything finely.
- 2
Place the shredded red cabbage, green cabbage, spinach, and carrot in a very large salad bowl and toss to combine.
- 3
In a separate bowl, whisk together the mayonnaise, poppy seeds, celery seed, prepared mustard, and black pepper until smooth and well blended.
- 4
Pour the dressing over the vegetables and toss thoroughly to coat. Chill for at least 20 minutes, then serve as a side dish.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving150
Calories
1 g
Protein
5 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
A double cabbage salad uses both green and red cabbage for color and a fuller range of texture, a riff on the classic North American slaw found at cookouts and potlucks. The two cabbages together give the dish its name and its striking look, while a tangy dressing turns sturdy raw cabbage into something crisp and refreshing. Its enduring appeal is practical: cabbage is cheap, keeps for weeks, and holds up to dressing far longer than tender lettuce.
Listahan note
This version shreds both cabbages fine and dresses them a little ahead so they soften just enough to lose their raw edge while staying crunchy.
Technique cues
- Shred the cabbage thin and against the grain so it is easy to eat and takes the dressing evenly.
- Dress the salad twenty to thirty minutes before serving so the cabbage softens slightly and the flavors meld.
- Salt the cabbage lightly first if you want extra-tender slaw, then squeeze out the released water before dressing.
Kitchen flow
- Parallel prep
- Whisk the dressing while you shred the cabbages and carrots so everything tosses together at once.
- Make-ahead
- Shred the vegetables a day ahead and keep them dry; dress thirty minutes before serving.
- Leftover move
- Pile leftover slaw onto sandwiches, tacos, or pulled pork for crunch and tang.
- Cleanup rhythm
- Rinse the mandoline or knife and board right away, since cabbage juice gets sticky as it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Green cabbage
the crisp base
Purpose: It provides the bulk and the clean, peppery crunch of the salad.
Handling: Quarter, core, and shred thin with a knife or mandoline.
Adaptation: Savoy cabbage is more tender and frilly if you prefer a softer texture.
Red cabbage
color and contrast
Purpose: It adds vivid purple color and a slightly sweeter, sturdier bite.
Handling: Shred thin and toss separately at first so it does not bleed onto the green.
Adaptation: More green cabbage if red is unavailable, though you lose the color.
Carrots
sweetness and color
Purpose: They add natural sweetness and an orange pop against the cabbage.
Handling: Peel and grate or julienne into fine matchsticks.
Adaptation: Shredded apple or jicama add a different crunch and sweetness.
Mayonnaise or vinaigrette
the dressing
Purpose: It binds the salad and carries the tangy, seasoned flavor through every shred.
Handling: Whisk with vinegar, a little sugar, and salt before tossing.
Adaptation: A light oil-and-vinegar dressing for a brighter, dairy-free slaw.
Apple cider vinegar
tang
Purpose: It cuts the richness and gives the slaw its bright, refreshing edge.
Handling: Whisk into the dressing to taste before combining.
Adaptation: White wine vinegar or fresh lemon juice both work.
Technique notes
- For a creamy slaw, balance the mayonnaise with a spoon of mustard and a touch of sugar for the classic tangy-sweet profile.
- Toasted seeds or thin-sliced almonds add a welcome crunch and a touch of richness.
- If the slaw weeps, drain it and re-toss with a little fresh dressing right before serving.
Ingredient swaps
- Dairy-free option
- Use a vinaigrette or a vegan mayonnaise instead of dairy-based dressing.
- Lower-sugar direction
- Skip the added sugar and lean on the carrot and a touch of apple for sweetness.
- Nut-free note
- Use toasted sunflower or pumpkin seeds in place of any sliced almonds.
Serve alongside
- Pulled pork or grilled sausages
- Cornbread
- Baked beans
- A cold pale ale
- Lemonade
- Iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate dressed slaw covered for up to two days, though it softens over time.
- Drain any pooled liquid and re-toss before serving leftovers.
- This salad does not freeze; the cabbage turns limp and watery when thawed.
Equipment
- A mandoline or sharp chef's knife for fine shredding
- A box grater for the carrots
- A large bowl and whisk for the dressing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Double Cabbage Salad to your week, check it against your household's allergens, and build the shopping list automatically.
More Vegetables & Sides recipes
Vegetables & Sides Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Acorn, Butternut Squash and Parsnips Gratin
A cozy autumn gratin of roasted winter squash and parsnips topped with melted sharp cheddar and herbed breadcrumbs.
Vegetables & Sides Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Roasted Sweet Potato Wedges
Caramelized, crispy-edged sweet potato wedges seasoned with smoked paprika and a hint of brown sugar.
Vegetables & Sides Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Stuffed Zucchini
Zucchini boats filled with a savory cream cheese, mushroom, and Parmesan stuffing, baked until golden.