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Colorful Strawberry Cabbage Salad

This colorful strawberry cabbage salad makes a festive side dish for summer barbecues and will also liven up the everyday lunch.
Prep Time 30 mins
Course Salad, Side Dish
Cuisine American



  • 1/2 head red cabbage, finely sliced or shredded about 4-5 cups
  • 2 medium carrots, peeled into slivers
  • 1 yellow bell pepper, thinly sliced
  • 1 cup strawberries, sliced into strips
  • 1/4 cup chopped fresh chives or scallions
  • 1/4 cup fresh mint leaves, chopped or whole
  • 1/4 cup fresh basil, chopped or whole
  • 1/4 cup roasted and salted sunflower seeds (you can also use plain sunflower seeds and toast them until fragrant in a skillet)


  • 1/4 cup extra virgin olive oil
  • 2-3 tablespoons fresh lime juice about 3 limes
  • 1 clove garlic, finely minced or grated
  • 1/2 inch fresh ginger, peeled and finely grated
  • 1 tablespoon honey or maple syrup
  • 1/8 teaspoon salt to taste
  • freshly ground pepper to taste


  • In a large salad bowl, combine cabbage, carrot strips, bell pepper, strawberries, chives, mint, basil, and sunflower seeds. Toss to combine.
  • In a small jar with a lid, combine olive oil, lime juice, garlic, ginger, honey, salt, and pepper. Seal with the lid and shake until well combined. (Alternatively, you can whisk it together in a small bowl).
  • Toss salad with about half the dressing. Taste test and add additional dressing and salt/pepper as needed. (Salad will keep with dressing for about 3-4 days in the refrigerator; extra dressing will keep for about a week in the refrigerator).
Keyword coleslaw alternative, rainbow salad, red cabbage, strawberries, summer salad, vegetarian