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A Fresh Twist: Pickled Red Cabbage Salad


Pickled Red Cabbage Salad

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I grew up eating red cabbage and rice. That’s all, red cabbage, white rice, in a Middle Eastern cumin lemon dressing. I knew it was kind of weird when I made it for my boyfriend, now husband, 12 years ago, and he was not on board with the combo. There was something about the dish, though, that kept me going back for more. Maybe it was the fresh pickle on the cabbage, or the fact that the rice soaks up all the dressing. Whatever it was, it inspired this pickled red cabbage salad, which I must note is now husband-approved.

Purple cabbage cut in Half
Shredded purple cabbage

Pickled Red Cabbage Salad

Servings: 1
Ah, red cabbage. If you already love the stuff, you're in the right place. If you're not a fan, have you tried it pickled? Something magical happens when you pickle it, even for a short 30-minutes. The best part about this pickle? You can put away the vinegar, or any pots and pans.


  • ½ red cabbage, small-medium size, sliced thin
  • ½ cup white rice, cooled
  • 1 kirby cucumber, cut into chunks, or half a larger cucumber
  • 10 cherry tomatoes, cut in half
  • 1 jalapeño, sliced thin
  • 2 lemons
  • Kosher salt


Pickled Red Cabbage
  • Start by pickling the red cabbage. Remove any loose leaves.
  • Cut cabbage in half down the bottom stem. Cut the cabbage in thin slices going from the end to the stem, stopping just before reaching the stem. Discard the stem.
  • Place cabbage in a bowl and toss with 2 tsp. of salt and the juice of 1 ½ lemons. Let cabbage sit for 30 minutes minimum. If prepping this in advance, place cabbage in an airtight container in the fridge.
  • Add all ingredients to a large bowl. Add ½ tsp. lemon juice and ½ tsp. of salt. Toss and enjoy.


You can’t store the dressed salad, however you can store the pickled red cabbage in the fridge for 3-4 days. After that it becomes soggy, but is still safe to consume.
Pickled Red Cabbage Salad

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Eden Nosal

Founder of The Bold Appetite

Eden Nosal is the founder of The Bold Appetite. Once a corporate retail professional, she turned to food photography and content creation in pursuit of her culinary passion. Her food and cooking blog is dedicated to big, bold flavors with recipes that combine global inspiration with approachability for the home cook. From harissa roasted tomatoes and spicy scallion noodles to homemade hummus, The Bold Appetite serves as the destination to satisfy your daily food fix.