I’ve had a cabbage in my fridge that needed to be used up ASAP, so I decided to make a salad, similar in fashion to this Vinaigrette Slaw with Feta, but using some other ingredients I had on hand, because using up leftover ingredients is one of the best ways to maximize your grocery budget! I grabbed some dried cranberries and sunflower seeds from my pantry, a bottle of salad dressing from my fridge, and this sweet, salty, and tangy Cranberry and Cabbage Salad was born!
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Can I Substitute the Feta?
The salty feta gives nice contrast to the sweet cranberries, and adds that pop of flavor that you need with an all cabbage salad like this. If you don’t like feta, the next best cheese to add to this salad would be goat cheese (chevre) or maybe even a gorgonzola, but you’ll definitely want to be a gorgonzola lover to use it in this salad because the flavor will be prominent.
What Kind of Dressing Can I Use?
I used a champagne vinaigrette (Girards) for this salad because it is light, tangy, and doesn’t over power the feta or cranberries. If you don’t like champagne vinaigrette, a Caesar dressing (not creamy) or raspberry vinaigrette might also work well.
What to Serve with Cranberry and Cabbage Salad?
This salad would be great served along side something that also combines sweet and savory flavors, like Sweet and Spicy Glazed Chicken Thighs, Honey Mustard Chicken, Pineapple Pork Hawaiian Burgers, or Blackberry Sage Pork Chops.
How to Store Cabbage Salad
This salad holds up really well to refrigeration, even after the salad dressing has been added. It will soften a little bit each day, but I actually prefer it when the cabbage is slightly softened. If you do happen to want your cabbage to retain maximum crunch, just add the dressing to each portion just before serving. The dressed salad will stay good in the refrigerator for 3-4 days.
Cabbage and Cranberry Salad
Servings 4Ingredients
- 1/2 head purple cabbage ($0.99)
- 1/3 cup dried cranberries ($0.51)
- 1/4 cup sunflower seeds ($0.30)
- 2 oz. feta, crumbled ($1.12)
- 1/4 cup champagne vinaigrette ($0.58)
Instructions
- Thinly slice or shred the cabbage.
- Combine the cabbage, cranberries, sunflower seeds, feta, and dressing in a large bowl. Stir until everything is well coated in dressing. Eat immediately or refrigerate until ready to eat.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cranberry and Cabbage Salad – Step by Step Photos
Thinly slice or shred 1/2 of purple cabbage. Place it in a large bowl with 1/3 cup dried cranberries, 1/4 cup sunflower seeds, and 2oz. crumbled feta.
Add about 1/4 cup champagne vinaigrette.
Then stir it up until everything is coated in dressing (add more if needed). Serve it right away or refrigerate it until you’re ready to eat. This is one of those few salads that get better with a little time in the fridge. The dressing softens the cabbage just a bit and all the flavors blend together beautifully.
Beth,
Did you use unsweetened or sweetened cranberries?
Unsweetened would work best.
This is so seemingly simple but the flavors are SO good! I had never heard of champagne vinaigrette before but I’m glad I know about it now because it is so unique and delicious. I’m also very pleased to now have another use for purple cabbage. Thanks for the awesome recipe!
SO easy, simple, and delicious! AND holds up well in the fridge for easy workday lunches. Will definitely be a repeat recipe for me.
It would really be nice if you could provide us with a recipe for the champagne dressing. Unfortunately those of us who live outside the US cannot buy particular brands, I wouldn’t even know what substitute to use.
Other than that, I love your recipes.
Sorry Antje! You could find a similar one out there https://www.epicurious.com/recipes/food/views/champagne-vinaigrette-353469
Hint: if you’re getting paid by Girards, it’s best just to say so rather than inundating us with subtle tips to use a particular brand. You never used to do this – you would have given us a recipe to make the champagne vinaigrette ourselves. I’ve loved your blog for years and have wholeheartedly recommended it, but this sort of thing gives me pause. I recognize you need to make money, but please disclose when you’re advertising- otherwise it feels sleazy.
I am not getting paid by Girards and I have no business relationship with them. I actually like this dressing a lot and sometimes I use store bought dressing because it’s easier and the same price (or less expensive) than buying the individual ingredients. If I do a sponsored post, it will be stated clearly and up front because that is the law.
Really great use of leftover red cabbage! Very tasty and filling!
Any substitute for the champagne vinaigrete?
I think that’s the best option for this salad because it’s light and tangy, but you might be okay with a non-creamy Caesar dressing.
packs well for those who work nights and need a hearty evening lunch. Tastes and looks like some woman cared a lot about how it looked and tasted to bring up the meal a couple of notches since it is alongside a sandwich.
Do you use sweetened or non sweetened cranberries?
Unsweetened would work best.
This was simply delicious and so, so easy! I found a great recipe online for the champagne vinaigrete. Served this with mango chicken and rice . . . perfection!!
Wow, must be the season for red cabbage salads! Deb posted one recently as well. http://smittenkitchen.com/blog/2015/11/date-feta-and-red-cabbage-salad/
I love how hearty cabbage is – we eat it year round.
This looks wonderful! I have a question about the vinaigrette. The link shows the cost to be $4.53 per 12 oz bottle. The cost would therefore by $1.51 for this recipe.
That is the cost if you buy it online (I just wanted to show a link for it so people could see what it was), but if you buy it in a store it’s much less expensive.
Thanks, I’ll look for it. I never have bought champagne vinegar itself, though I realize it’s just right for many things.
I’m going to try this with green cabbage- I think the color contrast will be nice
Can you freeze cheese to use in a salad? I always read that if you freeze cheese you should only use it for cooking
Yes, you absolutely can. :) I freeze cheese and use it for just about anything. I don’t find much of a difference in cheese once it’s frozen/thawed, but I’ve heard that it tends to be more “crumbly”. So, the only thing it probably wouldn’t be ideal for is slicing.
You can put feta in the freezer? Oh, I will never be without feta again!
I know, right? Best discovery ever. :)
Can you freeze bleu cheese, too?
Probably. :) I don’t see any reason why it wouldn’t work, but I haven’t tried blue cheese before.
Wow, I was looking forward to see what you do with the cabbage! This salad blows my mind. I’ll definitely do the same with my cabbage. Are the sunflower seeds toasted?
Nope, they’re raw/unsalated. I’m sure toasted/salted would be pretty good too, though. I don’t think the salt would be too much since there aren’t many seeds in there.
I love how short and simple this recipe is. The colors looks gorgeous! I have a 3 pound bag of craisins, and this salad looks like a great way to use them up.
Oooh, yes, that would be awesome!
This recipe just got placed on the Thanksgiving dinner menu! Thank you!
I was thinking the same thing!