Introduction

This chopped vinegary green cabbage salad with dill is a bright and refreshing side dish that’s quick to prepare. The crisp cabbage combined with tangy rice vinegar and fresh dill creates a perfect balance of flavors that pairs beautifully with many meals.

A white bowl filled with a simple cabbage salad, showing roughly chopped cabbage leaves in light green and white shades with a glossy, slightly oily texture. The cabbage is mixed with small sprigs of fresh dill, adding dark green thin leaves scattered evenly throughout. The salad looks lightly seasoned with small black pepper specks on top, giving a textured contrast to the smooth cabbage leaves. A silver spoon with decorative dots on the handle is held by a woman's hand positioned at the edge of the bowl, partially scooping some salad. The bowl is placed on a white marbled surface, with a few loose dill sprigs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head of green cabbage, roughly chopped into bite-sized pieces (about 1 1/2 pounds)
3/4 teaspoon kosher salt, plus more to taste (1–1 1/2 teaspoons total recommended)
3 tablespoons rice vinegar, plus more to taste
2–3 tablespoons chopped fresh dill
1/4 teaspoon black pepper (optional)
2 tablespoons olive oil

Instructions

Step 1: Chop the cabbage into bite-sized pieces. You can shred or roughly chop it, but chopping saves time and creates a nice texture. The cabbage will shrink once dressed.
Step 2: Place the chopped cabbage in a large bowl, sprinkle with 3/4 teaspoon kosher salt, and add 3 tablespoons rice vinegar. Toss well to combine, then refrigerate for 10 minutes.
Step 3: Remove the cabbage from the refrigerator. Add the chopped dill, black pepper, and olive oil. Use kitchen tongs or a fork to mix everything thoroughly.
Step 4: Taste the salad and adjust with extra salt and vinegar if desired, aiming for a bright, vinegary flavor.
Step 5: Serve immediately or chill in the refrigerator for a few hours. Garnish with extra dill and pepper if you like before serving.

Tips & Variations

For added crunch, mix in some thinly sliced carrots or radishes.
Use white wine vinegar instead of rice vinegar for a slightly different tang.
To make it vegan-friendly, simply skip any additions that are not plant-based, though this recipe is naturally vegan.
Letting the salad sit for longer helps the flavors develop and the cabbage soften slightly.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within a few hours of making, but can be gently mixed again before serving if separated. Avoid storing for too long to maintain the crisp texture.

How to Serve

A bowl of fresh cabbage salad is shown, with roughly chopped pale green and white cabbage leaves mixed together. The pieces are coated lightly with a glossy dressing that gives a slight yellow tint. Small sprigs of fresh dill are scattered throughout, adding dark green accents. Black pepper is sprinkled on top, adding tiny black specks. The salad is served in a white bowl with a vintage-style silver fork placed on the edge. The bowl sits on a white marbled surface with some dill sprigs casually placed nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this salad?

Yes, green cabbage works best here, but you can substitute with napa cabbage or red cabbage for a different flavor and color.

How can I make the salad less vinegary?

Start by adding less vinegar during the initial toss, then adjust to taste after mixing in the dill and olive oil. You can also add a pinch of sugar if you find the acidity too sharp.

Chopped Vinegary Green Cabbage Salad with Dill Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

A refreshing and tangy chopped green cabbage salad featuring a lively vinegar dressing and fresh dill. This simple yet flavorful salad is perfect as a light side dish or a healthy snack, offering a crisp texture with a bright, herbaceous finish.

Author: Lila
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

1 small head of green cabbage (about 1 1/2 pounds), roughly chopped into bite sized pieces
3/4 teaspoon kosher salt, plus more to taste
3 tablespoons rice vinegar, plus more to taste
2–3 tablespoons chopped fresh dill
1/4 teaspoon black pepper (optional)
2 tablespoons olive oil

Instructions

Chop the cabbage: Roughly chop the green cabbage into bite-sized pieces, which is quicker than shredding and ensures a nice texture. This yields a generous amount of cabbage that will reduce in volume once dressed.
Toss cabbage with salt and vinegar: Place the chopped cabbage in a large bowl and sprinkle with 3/4 teaspoon kosher salt and 3 tablespoons rice vinegar. Toss thoroughly to coat the cabbage and then refrigerate for 10 minutes to allow the flavors to meld and for the cabbage to soften slightly.
Finish assembling salad: Remove the cabbage from the refrigerator and add 2 to 3 tablespoons chopped fresh dill, 1/4 teaspoon black pepper if using, and 2 tablespoons olive oil. Use kitchen tongs or a large spoon to toss everything together evenly. Taste and adjust seasoning by adding more salt and vinegar if desired for a tangier and more seasoned salad.
Serve and enjoy: Serve the salad immediately or refrigerate to chill. It is best enjoyed within a few hours and can be garnished with additional fresh dill and a sprinkle of black pepper before serving.

Notes

The salad shrinks after being dressed due to the vinegar and salt drawing moisture out of the cabbage.
For best flavor, let the salad rest chilled for at least 10 minutes before serving.
Adjust the amount of vinegar and salt to your taste preference, making it either more tangy or more mild.
This salad is ideal as a light, healthy side dish or accompaniment to heavier meals.
Using fresh dill is key for the bright herb flavor; dried dill is not recommended.

Keywords: green cabbage salad, vinegar salad, dill salad, chopped cabbage, healthy salad, no-cook salad