28+ Irresistible Summer Red Cabbage Recipes You’ll Love

When the sun is shining and fresh produce is in abundance, there’s no better time to get creative in the kitchen—especially with bold, beautiful veggies like red cabbage.

Known for its deep purple hue and satisfying crunch, red cabbage isn’t just a garnish or a slaw ingredient—it’s a summer star in its own right.

From light and zesty slaws to vibrant tacos, crunchy salads, hearty mains, and even quick pickles, red cabbage is one of the most versatile ingredients you can have in your summer kitchen.

It’s budget-friendly, nutrient-rich, and holds up beautifully in the heat, making it perfect for outdoor meals, BBQs, picnics, and light lunches.

In this roundup, you’ll find 28+ summer red cabbage recipes that will bring color, texture, and flavor to your table.

Whether you’re looking for vegan dishes, quick weeknight meals, or impressive sides for your next cookout, there’s something here for every craving.

28+ Irresistible Summer Red Cabbage Recipes You’ll Love

Red cabbage is more than just a crunchy topping—it’s a summer superfood that can transform any meal into something colorful, healthy, and full of flavor.

Whether you’re making a slaw for your tacos, whipping up a quick salad for lunch, or stuffing vibrant veggies for dinner, these 28+ summer red cabbage recipes prove that one humble ingredient can lead to endless culinary possibilities.

So next time you spot a head of red cabbage at the farmer’s market or grocery store, grab it and give one (or a few!) of these fresh and tasty recipes a try.

Red Cabbage & Mango Summer Slaw

This bright, tropical slaw brings together the crispness of red cabbage with the juicy sweetness of ripe mango.

It’s a refreshing side that pairs beautifully with grilled meats, fish tacos, or can even shine on its own as a light lunch. The zesty lime dressing ties it all together, making this a go-to summer favorite.

Ingredients:

• 3 cups thinly sliced red cabbage
• 1 large ripe mango, peeled and julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 2 tbsp lime juice
• 1 tbsp honey or agave syrup
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 small jalapeño, thinly sliced for heat

Instructions:

1. In a large bowl, combine the red cabbage, mango, red bell pepper, green onions, and cilantro.
2. In a small bowl or jar, whisk together lime juice, honey (or agave), olive oil, salt, and pepper.
3. Pour the dressing over the slaw mixture and toss well to coat evenly.
4. Let it chill in the fridge for 20–30 minutes before serving for best flavor.

This slaw is a colorful explosion of textures and flavors.

The mango adds a tropical sweetness that balances the earthiness of the cabbage, while the lime keeps things tangy and fresh. It’s the ultimate summer side dish you’ll keep coming back to.

Grilled Red Cabbage Steaks with Garlic Yogurt Sauce

This hearty and healthy recipe transforms humble red cabbage into a smoky, satisfying main or side.

Grilling caramelizes the cabbage’s edges and deepens its flavor, while the creamy garlic yogurt sauce adds a cool and tangy contrast that’s just perfect on a warm day.

Ingredients:

• 1 medium head red cabbage, sliced into 1-inch thick rounds (steaks)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• For the sauce:
  • 1 cup plain Greek yogurt
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill or parsley
  • Salt to taste

Instructions:

1. Preheat a grill or grill pan to medium heat.
2. Brush both sides of the cabbage steaks with olive oil, and sprinkle with smoked paprika, salt, and pepper.
3. Grill the cabbage steaks for 5–7 minutes per side, or until nicely charred and tender.
4. While cabbage is grilling, mix all yogurt sauce ingredients in a small bowl until smooth.
5. Serve cabbage steaks warm or at room temperature, drizzled with garlic yogurt sauce.

This dish proves that cabbage can be the star of the grill.

The charred edges bring a surprising depth of flavor, and the yogurt sauce is a refreshing complement. Serve it as a vegetarian main or alongside grilled chicken or seafood.

Red Cabbage & Quinoa Summer Bowl

Nutritious and full of vibrant color, this summer bowl is both satisfying and cooling.

The crunch of fresh red cabbage meets fluffy quinoa, crisp cucumbers, and a tangy tahini-lemon dressing, creating a wholesome and energizing meal that’s perfect for lunch or dinner under the sun.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 1.5 cups shredded red cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 2 tbsp toasted sunflower seeds or pumpkin seeds
• Optional: crumbled feta or avocado slices

For the dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 small garlic clove, minced
• Water to thin, salt to taste

Instructions:

1. In a large mixing bowl, combine quinoa, red cabbage, carrots, cucumber, and parsley.
2. In a separate bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and a splash of water until smooth and pourable. Season with salt to taste.
3. Pour the dressing over the quinoa mix and toss gently to combine.
4. Top with sunflower seeds, and add feta or avocado if desired.
5. Chill before serving or enjoy immediately.

This vibrant bowl is as beautiful as it is nourishing. It’s packed with texture and balanced flavors—from the crunch of cabbage to the creaminess of tahini.

Whether you pack it for a picnic or prep it for weekday meals, it’s summer in a bowl.

Red Cabbage & Avocado Tacos

These fresh, crunchy tacos are perfect for a summer dinner or casual get-together.

The combination of vibrant red cabbage and creamy avocado offers a delightful contrast of textures, while a light, tangy dressing and some cilantro elevate these tacos to a whole new level.

Ingredients:

• 1/2 head of red cabbage, thinly sliced
• 2 ripe avocados, diced
• 1 small red onion, thinly sliced
• 8 small corn tortillas
• 1/4 cup fresh cilantro leaves
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

For the dressing:

• 2 tbsp sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• Salt to taste

Instructions:

1. In a large bowl, toss together the red cabbage, avocado, and red onion.
2. Heat the tortillas on a dry skillet or grill until warmed through, about 1 minute per side.
3. For the dressing, whisk together sour cream (or Greek yogurt), lime juice, honey, chili powder, and salt in a small bowl.
4. Drizzle the dressing over the cabbage and avocado mixture and toss gently.
5. Divide the mixture evenly among the tortillas, sprinkle with fresh cilantro, and serve immediately.

These tacos are an easy, satisfying summer meal that’s light yet filling.

The creamy avocado blends perfectly with the crunchy cabbage, and the dressing adds just the right amount of zing. Ideal for Taco Tuesday or a quick weeknight dinner!

Red Cabbage, Apple & Walnut Salad

This simple yet sophisticated salad combines the tangy crunch of red cabbage with the sweetness of apples and the rich texture of toasted walnuts.

A perfect balance of flavors, it can be a side dish or a light main course for summer meals.

Ingredients:

• 3 cups shredded red cabbage
• 1 large apple, julienned (use a sweet variety like Honeycrisp or Fuji)
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp fresh parsley, chopped

For the dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, apple, walnuts, and parsley.
2. In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss to combine.
4. If desired, sprinkle with crumbled blue cheese and serve.

This salad is fresh and full of contrasting textures, from the crisp cabbage to the crunchy walnuts and the juicy apples.

It’s the ideal dish for summer picnics or as a refreshing accompaniment to grilled meats.

Spicy Red Cabbage & Pineapple Stir-Fry

For a bold and exciting twist on a summer vegetable stir-fry, try this vibrant red cabbage and pineapple combo.

The sweet and tangy pineapple pairs beautifully with the spicy kick of chili and the crunch of cabbage, making it a satisfying side dish or light vegetarian main.

Ingredients:

• 4 cups shredded red cabbage
• 1 cup fresh pineapple, diced
• 1 tbsp olive oil
• 1 small red chili, finely sliced (adjust to heat preference)
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chili, garlic, and ginger, and stir-fry for 1–2 minutes until fragrant.
3. Add the shredded red cabbage and stir-fry for 3–4 minutes until it begins to soften but still retains its crunch.
4. Stir in the pineapple, soy sauce, rice vinegar, and sesame oil. Cook for an additional 2–3 minutes until the pineapple softens slightly and everything is well combined.
5. Sprinkle with sesame seeds and fresh cilantro before serving.

This stir-fry is packed with bold, fresh flavors. The combination of spicy, savory, and sweet makes it a unique and satisfying dish.

It’s a great addition to any summer meal, particularly if you’re looking for something quick, light, and flavorful.

Red Cabbage & Cucumber Pickle Salad

A perfect balance of tangy and fresh, this red cabbage and cucumber pickle salad is an excellent side dish that can brighten any meal.

The sharpness of the pickles pairs beautifully with the crunch of the cabbage, making it a refreshing option for hot summer days.

Ingredients:

• 2 cups shredded red cabbage
• 1 medium cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/2 cup sliced pickles (dill or sweet, based on preference)
• 2 tbsp chopped fresh dill
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey (or to taste)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, cucumber, red onion, pickles, and fresh dill.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad mixture and toss gently to coat.
4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

This pickle salad is super simple yet flavorful.

The tanginess from the pickles and vinegar really enhances the crunchy cabbage and cucumber, making it the ideal side for grilled meats or sandwiches.

Red Cabbage & Chickpea Fritters

These crispy red cabbage and chickpea fritters are perfect for snacking or as a vegetarian main.

Packed with flavor and texture, they are easy to make and pair wonderfully with a dollop of yogurt or your favorite dipping sauce.

Ingredients:

• 2 cups shredded red cabbage
• 1 cup cooked chickpeas, mashed
• 1/2 cup breadcrumbs
• 1/4 cup chopped green onions
• 1/4 cup fresh parsley, chopped
• 1 tsp cumin powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 egg (or flax egg for a vegan option)
• Olive oil for frying

Instructions:

1. In a large bowl, combine shredded red cabbage, mashed chickpeas, breadcrumbs, green onions, parsley, cumin, paprika, salt, and pepper.
2. Crack the egg (or flax egg) into the mixture and mix until everything is well incorporated.
3. Heat a little olive oil in a frying pan over medium heat.
4. Form the mixture into small patties and fry for 3–4 minutes per side, or until golden brown and crispy.
5. Remove from the pan and drain on paper towels.
6. Serve with a side of yogurt or a dipping sauce of your choice.

These fritters are a crispy, flavorful bite with the right amount of spice and crunch.

Perfect for a light lunch, appetizer, or snack that feels both hearty and fresh.

Red Cabbage & Watermelon Salad with Feta

A sweet and savory combination of red cabbage and watermelon, this salad is the epitome of summer.

The juicy watermelon adds refreshing sweetness that perfectly balances the crunch of the cabbage, while the feta gives it a tangy richness.

Ingredients:

• 3 cups shredded red cabbage
• 2 cups watermelon, cubed
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Optional: Pine nuts or toasted almonds for crunch

Instructions:

1. In a large bowl, toss together the shredded red cabbage, watermelon cubes, feta cheese, and chopped mint leaves.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. If desired, sprinkle with pine nuts or toasted almonds for added texture.

This salad is a wonderful mix of sweet, savory, and tangy flavors. It’s incredibly refreshing and makes for an excellent side to grilled meats or as a light and healthy main on a hot day.

The contrast between the watermelon’s juiciness and the crunch of the cabbage is irresistible.

Red Cabbage & Carrot Raw Salad with Sesame Dressing

This raw salad combines the vibrant crunch of red cabbage and carrots with a rich sesame dressing. It’s a simple, nutrient-packed dish that’s perfect for a light lunch or as a side to any summer barbecue.

The sesame dressing adds depth and umami, making it a refreshing yet satisfying choice.

Ingredients:

• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp honey or maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, shredded carrots, and cilantro.
2. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, minced garlic, and a pinch of salt and pepper.
3. Drizzle the sesame dressing over the cabbage and carrot mixture and toss well to coat.
4. Sprinkle with toasted sesame seeds and serve immediately, or chill for 10 minutes before serving for an even more refreshing taste.

This raw salad is a crunchy, delicious burst of flavors, perfect for those warm days when you want something light yet satisfying.

The sesame dressing ties everything together beautifully, offering a savory, nutty kick to the fresh vegetables.

Red Cabbage & Grilled Chicken Wraps

These grilled chicken and red cabbage wraps are a healthy, delicious, and portable meal.

The smoky, tender grilled chicken pairs perfectly with the crunchy red cabbage and a tangy yogurt-based sauce, making it a flavorful wrap that’s perfect for picnics, lunches, or a quick dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1.5 cups shredded red cabbage
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 4 large whole wheat wraps or tortillas

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with paprika, garlic powder, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked through. Remove from the grill and let it rest for a few minutes before slicing into strips.
3. In a small bowl, mix the Greek yogurt, lemon juice, olive oil, parsley, salt, and pepper to create the dressing.
4. To assemble the wraps, layer the shredded red cabbage, grilled chicken slices, and a drizzle of yogurt dressing in each tortilla.
5. Roll up the wraps tightly and serve immediately.

These wraps are an easy, satisfying meal that’s full of flavor and texture.

The grilled chicken gives a smoky depth, while the fresh cabbage and creamy yogurt dressing keep things light and refreshing—perfect for any summer meal.

Spicy Red Cabbage & Avocado Sushi Rolls

For sushi lovers, these spicy red cabbage and avocado rolls are a fun and flavorful twist on traditional sushi.

The crunchy cabbage adds texture, while the creamy avocado balances the heat from the spicy mayo. This is a perfect dish for a light dinner or a fun summer appetizer.

Ingredients:

• 1 cup cooked sushi rice
• 2 sheets nori (seaweed)
• 1/2 cup shredded red cabbage
• 1/2 ripe avocado, sliced
• 1/4 cup cucumber, julienned
• 2 tbsp mayonnaise (preferably Japanese mayo)
• 1 tsp sriracha sauce
• 1 tsp rice vinegar
• Soy sauce for dipping

Instructions:

1. Cook the sushi rice according to package instructions and allow it to cool to room temperature.
2. In a small bowl, mix together mayonnaise, sriracha sauce, and rice vinegar to create the spicy mayo.
3. Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooled rice over the nori, leaving a small border at the top.
4. In the center of the rice, arrange a few slices of avocado, shredded red cabbage, and cucumber.
5. Drizzle a little of the spicy mayo over the filling.
6. Roll the sushi tightly using the bamboo mat, then slice into 6–8 pieces.
7. Serve the sushi rolls with soy sauce for dipping.

These sushi rolls are a flavorful and fun fusion dish.

The combination of crunchy red cabbage, creamy avocado, and spicy mayo makes each bite a burst of flavor. Perfect for sushi enthusiasts looking for a creative, summer-inspired twist on traditional rolls.

Red Cabbage & Sweet Potato Hash

This hearty yet light red cabbage and sweet potato hash is perfect for a satisfying summer breakfast or brunch.

The natural sweetness of the roasted sweet potatoes pairs wonderfully with the crunchy cabbage, making this a nutritious and colorful dish that can be enjoyed any time of the day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cups shredded red cabbage
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 eggs (optional, for topping)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, or until tender.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the shredded red cabbage to the skillet and cook for another 5–7 minutes, stirring occasionally, until the cabbage wilts and softens.
4. Once the sweet potatoes are done roasting, add them to the skillet with the cabbage and onion, tossing everything together. Adjust the seasoning with more salt and pepper if needed.
5. If desired, fry the eggs in a separate pan and top each serving with a fried egg.
6. Garnish with fresh parsley and serve immediately.

This dish is the perfect combination of sweet and savory flavors.

The soft, caramelized sweet potatoes and the crisp cabbage create a satisfying texture, while the eggs (if added) provide extra protein to make this meal even more filling.

Red Cabbage & Pineapple Smoothie

For a refreshing and nutritious drink, this red cabbage and pineapple smoothie is perfect for cooling off on hot summer days.

The red cabbage adds a unique, mildly earthy flavor and a vibrant color, while pineapple contributes sweetness and tropical flair, making this smoothie both healthy and delicious.

Ingredients:

• 1/2 cup fresh red cabbage, chopped
• 1 cup fresh pineapple chunks
• 1/2 banana
• 1/2 cup coconut water or water
• 1/2 cup Greek yogurt or almond milk
• 1 tsp honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. In a blender, combine the chopped red cabbage, pineapple chunks, banana, coconut water (or water), Greek yogurt (or almond milk), and honey (if using).
2. Blend until smooth. If the smoothie is too thick, add a little more coconut water or almond milk to reach your desired consistency.
3. For a colder, thicker smoothie, add a few ice cubes and blend again.
4. Pour into glasses and serve immediately.

This smoothie is a refreshing, nutrient-packed drink that’s perfect for staying hydrated in the summer heat.

The pineapple gives it a natural sweetness, while the red cabbage adds a boost of antioxidants and vitamins.

Red Cabbage & Shrimp Stir-Fry

This quick and easy red cabbage and shrimp stir-fry is a light and flavorful dish that makes a perfect weeknight dinner.

The red cabbage adds crunch, while the shrimp brings a savory protein, and a simple soy sauce-based stir-fry sauce pulls everything together beautifully.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups shredded red cabbage
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp green onions, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the pan and set aside.
2. In the same pan, add garlic, ginger, and red bell pepper. Stir-fry for 2–3 minutes until fragrant and the pepper softens.
3. Add the shredded red cabbage to the skillet and cook for an additional 4–5 minutes, stirring frequently, until the cabbage starts to wilt but still retains its crunch.
4. In a small bowl, mix the soy sauce, oyster sauce (if using), rice vinegar, and red pepper flakes.
5. Return the shrimp to the pan and pour the sauce over everything. Toss to coat, cooking for an additional 1–2 minutes until everything is well combined and heated through.
6. Serve the stir-fry over a bed of cooked rice and garnish with chopped green onions.

This stir-fry is a flavorful and quick meal that’s perfect for busy summer nights.

The red cabbage adds a satisfying crunch, while the shrimp and savory stir-fry sauce provide a burst of flavor that pairs perfectly with rice.

Red Cabbage & Mango Slaw

This tropical slaw combines the crunchy texture of red cabbage with the sweetness of mango, making it an ideal side dish for summer barbecues, tacos, or grilled meats.

The light dressing adds a zesty, tangy finish, bringing out the fresh, natural flavors of the ingredients.

Ingredients:

• 2 cups shredded red cabbage
• 1 ripe mango, peeled and julienned
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• Salt and pepper to taste
• Optional: 1/4 tsp chili flakes for a little heat

Instructions:

1. In a large bowl, combine the shredded red cabbage, mango, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, pepper, and chili flakes (if using).
3. Drizzle the dressing over the slaw mixture and toss gently to combine.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld together.

This mango slaw is refreshing and bursting with vibrant colors and flavors.

The sweetness of the mango contrasts beautifully with the tangy lime and crunchy cabbage, making it a perfect side dish for summer cookouts and tacos.

Red Cabbage & Chickpea Salad with Lemon-Tahini Dressing

This red cabbage and chickpea salad is an easy and healthy meal packed with protein, fiber, and vibrant flavors.

The creamy lemon-tahini dressing adds a rich, nutty flavor, making it a filling and satisfying option for lunch or dinner.

Ingredients:

• 2 cups shredded red cabbage
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup sunflower seeds or pumpkin seeds for crunch (optional)

For the dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup (optional)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, chickpeas, red onion, and parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), minced garlic, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss everything together to coat evenly.
4. Garnish with sunflower or pumpkin seeds for added crunch (optional) and serve.

This salad is light yet hearty, with the crunch of the cabbage and the creaminess of the tahini dressing.

It’s perfect for a healthy summer lunch, a picnic, or as a side dish to grilled meats.

Red Cabbage & Black Bean Quesadillas

These red cabbage and black bean quesadillas are a quick and delicious vegetarian meal that’s perfect for lunch or dinner.

The red cabbage adds a satisfying crunch, while the black beans provide a hearty, protein-packed filling. The melty cheese ties everything together for a comforting, tasty dish.

Ingredients:

• 2 cups shredded red cabbage
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
• 4 large flour tortillas
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: Sour cream and salsa for serving

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the shredded red cabbage and cook for 3–4 minutes until slightly softened but still crunchy.
2. Add the black beans, cumin, chili powder, salt, and pepper. Stir well and cook for an additional 2–3 minutes, until heated through.
3. Heat a separate skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle with a small amount of shredded cheese. Spoon a portion of the cabbage and black bean mixture onto the tortilla, then sprinkle with more cheese.
4. Place a second tortilla on top and cook for 2–3 minutes per side, flipping carefully until both sides are golden and the cheese is melted.
5. Remove from heat, slice into wedges, and serve with sour cream and salsa on the side.

These quesadillas are a satisfying vegetarian meal with tons of flavor.

The red cabbage adds a fresh crunch to the creamy, cheesy filling, while the black beans make the dish hearty and filling. It’s perfect for a quick, easy dinner on a summer evening!

Red Cabbage & Zucchini Fritters

These crispy fritters are a delightful way to enjoy the crunch of red cabbage paired with the subtle flavors of zucchini.

Perfect as an appetizer, side dish, or light meal, these fritters are a wonderful combination of textures and flavors.

Ingredients:

• 1 cup shredded red cabbage
• 1 medium zucchini, grated
• 1/4 cup flour (all-purpose or chickpea flour for a gluten-free option)
• 1/4 cup breadcrumbs
• 1 egg (or flax egg for a vegan option)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Olive oil for frying
• Optional: Fresh herbs (parsley or dill) for garnish

Instructions:

1. In a large bowl, combine the shredded red cabbage and grated zucchini. Squeeze out excess moisture from the zucchini using a clean kitchen towel.
2. Add the flour, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. If the mixture is too wet, add a little more flour or breadcrumbs.
3. Heat a little olive oil in a frying pan over medium heat. Scoop about 2 tablespoons of the fritter mixture into the pan and flatten it slightly.
4. Fry the fritters for 3–4 minutes on each side, or until golden and crispy. Remove from the pan and drain on paper towels.
5. Serve the fritters warm, garnished with fresh herbs if desired.

These fritters are a crispy, savory bite that balances the lightness of zucchini with the crunch of red cabbage.

They make a great snack or side dish, especially when paired with a tangy yogurt or tahini dip.

Red Cabbage & Quinoa Stuffed Peppers

For a hearty yet light summer meal, these red cabbage and quinoa stuffed peppers are packed with flavor and nutrition.

The combination of quinoa, red cabbage, and spices creates a savory filling that pairs beautifully with the sweetness of roasted bell peppers.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 1/2 cups shredded red cabbage
• 1/4 cup chopped onion
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/4 cup crumbled feta or goat cheese (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
3. Add the shredded red cabbage, cumin, paprika, salt, and pepper to the skillet. Cook for another 5–7 minutes until the cabbage wilts slightly.
4. Remove the skillet from the heat and stir in the cooked quinoa. If using, add the crumbled feta or goat cheese and mix well.
5. Stuff each bell pepper with the quinoa-cabbage mixture and place the peppers in a baking dish. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro and serve.

These stuffed peppers are a colorful and filling meal, with the quinoa and cabbage offering a satisfying combination of flavors and textures.

Perfect for a light dinner or a meal prep option for the week.

Red Cabbage & Avocado Toast

This red cabbage and avocado toast is a simple yet vibrant way to enjoy a light, nutritious meal.

The creamy avocado pairs beautifully with the crunch of red cabbage and the tang of lemon, making it a perfect breakfast or snack to energize your day.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado
• 1/2 cup shredded red cabbage
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Toast the bread slices until golden and crispy.
2. While the bread is toasting, mash the avocado in a small bowl and mix in the lemon juice, salt, and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with shredded red cabbage and season with additional salt, pepper, and red pepper flakes (if using).
5. Garnish with fresh cilantro or parsley for a burst of freshness.

This avocado toast with red cabbage is an easy, delicious breakfast or snack that’s packed with healthy fats and fiber.

The red cabbage adds a satisfying crunch, while the creamy avocado and tangy lemon bring everything together beautifully.

Red Cabbage & Cucumber Pickles

These quick and easy red cabbage and cucumber pickles are perfect for adding a tangy crunch to any meal.

They make an excellent side dish or a great topping for sandwiches, tacos, or salads. The vibrant purple cabbage adds color, while the cucumber offers a cool and refreshing crunch.

Ingredients:

• 1/2 head red cabbage, shredded
• 1 large cucumber, thinly sliced
• 1 small onion, thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp sugar
• 1 tbsp salt
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1/2 tsp peppercorns
• 2 garlic cloves, smashed
• 1 bay leaf (optional)

Instructions:

1. In a large bowl, combine the shredded red cabbage, cucumber slices, and onion.
2. In a small saucepan, bring the apple cider vinegar, water, sugar, salt, mustard seeds, coriander seeds, peppercorns, garlic, and bay leaf (if using) to a simmer. Stir until the sugar and salt dissolve.
3. Pour the hot brine over the cabbage, cucumber, and onion mixture, making sure everything is submerged. Let it cool to room temperature.
4. Once cooled, transfer the mixture into a jar or airtight container and refrigerate for at least 2–3 hours before serving. For best flavor, allow it to pickle overnight.

These pickles are tangy, crunchy, and slightly spicy, making them the perfect addition to any summer dish.

The combination of red cabbage and cucumber gives them a bright, refreshing taste, and they’ll keep in the fridge for up to a week.

Red Cabbage & Pineapple Tacos

These red cabbage and pineapple tacos are bursting with fresh, tropical flavors.

The crisp cabbage provides a perfect crunch, while the sweetness of pineapple balances out the savory fillings. Add a drizzle of creamy sauce, and you have the ultimate taco experience.

Ingredients:

• 1 small red cabbage, shredded
• 1 cup fresh pineapple, diced
• 8 small corn tortillas
• 1 cup black beans, cooked and mashed (or refried beans)
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

For the sauce:

• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, chili powder, salt, and pepper to create the sauce.
2. In a separate bowl, combine the shredded red cabbage and diced pineapple.
3. Warm the corn tortillas in a dry skillet over medium heat for about 1–2 minutes on each side.
4. Spread a layer of mashed black beans onto each tortilla, then top with the red cabbage and pineapple mixture.
5. Drizzle the creamy sauce over the tacos and garnish with sliced red onion and fresh cilantro.
6. Serve with lime wedges on the side for an extra burst of citrus.

These tacos are a great blend of sweet, savory, and tangy flavors that are perfect for a light and healthy summer meal.

The pineapple gives a sweet contrast to the crunchy cabbage, making each bite refreshing and satisfying.

Red Cabbage & Grilled Corn Salad

This colorful salad is a fantastic side dish for summer cookouts and barbecues.

The smoky grilled corn pairs beautifully with the crisp, tangy red cabbage, and the zesty dressing ties everything together with a pop of freshness. It’s simple, delicious, and packed with flavor.

Ingredients:

• 2 ears of corn, husked
• 3 cups shredded red cabbage
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Place the corn on the grill and cook for 10–12 minutes, turning occasionally, until the kernels are charred and tender.
2. Remove the corn from the grill and allow it to cool. Once cool enough to handle, use a knife to cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, shredded red cabbage, diced bell pepper, red onion, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately, or refrigerate for 15–20 minutes to let the flavors meld together.

This grilled corn salad is a fantastic combination of smoky, tangy, and fresh flavors.

It’s a great addition to any summer meal, whether you’re grilling outdoors or serving it as a side dish at a family gathering.