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3.78 from 9 votes

Red Cabbage Salad Recipe

Make a shredded red cabbage salad recipe with a shallot vinaigrette and pumpkin seeds for a healthy, Paleo, low carb choice
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1 small head red cabbage
  • 1 large carrot
  • 1/4 cup salted roasted pumpkin seeds may need up to 1/2 cup

Shallot Vinaigrette

  • 1 tablespoon dijon mustard
  • 2 tablespoons minced shallots
  • 1/4 cup prosecco white wine vinegar can use red wine or white wine or champagne vinegar
  • juice of 1/2 lemon
  • 1/2 to 3/4 cups extra virgin olive oil
  • sea salt
  • pepper


  • Trim red cabbage and shred with either food processor, knife or spiralizer.
  • Peel and trim carrot. Julienne or shred. Add to cabbage. You can use more carrot if you like. I just used a small amount for color.
  • Toss cabbage with vinaigrette. Season with salt and pepper. Toss again. Taste to make sure the cabbage is acidic enough. As it marinates, it will lose some of the acid.
  • Add pumpkin seeds, reserving some for topping right before serving.

Shallot Vinaigrette

  • Mix mustard, shallots, lemon juice and vinegar.
  • Add oil. Shake in jar or use whisk to incorporate.
  • Add dressing. You may not use all of the dressing, depending on size of head of cabbage used.