recipe, salad, side dish, vegetable, year-round

Red Cabbage Salad with Warm Mustard Dressing

You know when you need to go grocery shopping but when you open the fridge there is no room for the groceries? That is when I like to make what I affectionately call a fridge salad.

This was my fridge salad about a week ago. And what a delicious fridge salad it was! Crunchy, creamy, salty and sweet. The perfect textures and flavours are mixed together in this deliciously tasty and healthy salad. The best part is that the warm dressing slightly cooks the cabbage, which means that it still keeps its crunch (and all of the delicate nutrients!) but is easier to digest than raw cabbage. Bonus!

Feel free to sub in/out any of the ingredients depending on your preferences/fridge contents. But try to hit all the flavour spots: crunchy, creamy, salty and sweet!

Red Cabbage Salad with Warm Mustard Dressing


  • half a large head of red cabbage, sliced thinly
  • 1/4 cup raisins
  • 1/4 cup feta cheese, crumbled
  • 1/2 cup walnut halves, chopped (I also used hazelnuts and it was just as good)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp dijon mustard
  • black pepper, to taste


  1. In a large bowl, stack the cabbage, raisins and feta cheese (keep the cheese on the top!). Set aside.
  2. In a frying pan over medium heat, toast the walnuts until they are fragrant. Add the olive oil, allowing the nuts to simmer slightly, and then add the vinegar. Turn heat down to medium-low to avoid splatter.
  3. Stir in the mustard, stirring until well combined and the nuts are well coated with the sauce. Add pepper to taste.
  4. Pour the dressing directly from the frying pan over top the cabbage mixture. The heat from the dressing will melt the feta, creating an additional element to the dressing. Toss until well coated. Allow it to rest at room temperature for about 10 minutes.

Can be served at room temperature or cold.