Vegan Spicy Pickled Cabbage Salad with Vinegar Dressing

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A crunchy, sour, and spicy cabbage salad tossed in a bright vinegar dressing with a kick of chili for a refreshing vegan side dish. This vegan recipe, ready in about 10 minutes, pairs green cabbage, thinly sliced, carrot, julienned, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups green cabbage, thinly sliced
• 1 medium carrot, julienned
• 1/3 cup apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: In a large mixing bowl, combine 1/3 cup apple cider vinegar, 1 tbsp maple syrup, 1 tsp salt, 1/2 tsp black pepper, 1 tsp red chili flakes, and 2 tbsp olive oil. Whisk until well blended and tangy.
2. Step 2: Add 4 cups thinly sliced green cabbage and 1 medium julienned carrot to the bowl. Toss vigorously to coat the vegetables evenly with the sour and spicy dressing.
3. Step 3: Let the salad sit at room temperature for 20 minutes to allow the flavors to meld and cabbage to soften slightly, enhancing the sour bite.
4. Step 4: Just before serving, sprinkle 2 tbsp chopped fresh parsley over the salad for a fresh herbal note and toss again.