Tangy Red Cabbage

Tangy Red Cabbage

Kelly Jameson 1

"This is a tasty side dish for any meal. Goes especially good with chicken or pork."


15 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 382 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.
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Your rating



  1. 37 Ratings


I love this recipe and can't ger enough even though my family can live without it. I did have to reduce the light soy sauce to 1/8 cup.

So Simple but so tasty. I add a lil Sesame Oil, it gives it a great flavor.

My boyfriend and I love this recipe. All the measurements are perfect, and we add a little sesame oil as another reviewer suggested. We like to steam the cabbage slightly before tossing.

I thought that this was a very tasty recipe for cabbage. In future I might use rice wine vinegar instead of balsamic, but I think the recipe works very well as is.

I loved this as is and then added a couple of dashes of habanero hot sauce to kick it up - I will keep making this with the hot sauce.

absolutey delicious...added some sesame seeds and served with fish and garlic bread and white wine...

Excellent and easy recipe. I did add some salt, ground black pepper and cumin seeds. Served with fish, we all had seconds of this salad.

Very good. I replaced a little bit of the olive oil with sesame oil. Next time I will try sauteing this as another reviewer suggested and then refrigerate.

I did not particularly like this recipe. I had halved the liquid because I had only half a cabbage and it wasn't that great...still a bit too much liquid. I felt there was too much soy sauce. I...