Mark Delassandro's Cabbage Salad | Cook for Your Life

Mark Delassandro’s Cabbage Salad

Rated 5 out of 5
5 out of 5 stars (based on 9 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

Chef Mark Delassandro created this Cabbage Salad recipe for our first series of healthy cooking classes funded by Aetna for Latina breast cancer survivors. Cruciferous vegetables are so protective for breast cancer survivors. This delicious...


Honey & Mustard Vinaigrette

  • 2 tablespoons plus 2 teaspoons apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard
  • 6 tablespoons extra-virgin olive oil
  • Sea salt and  black pepper, freshly ground, to taste



  • 2 carrots, peeled and grated
  • 1 red onion, thinly sliced, soaked in hot water for 10 minutes and drained
  • ½ bunch flat leaf parsley leaves
  • 6 scallions, white and light green parts, sliced
  • 1 head Napa cabbage, shredded
  • ¾ cup sliced almonds, toasted
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Nutrition Facts


241 cals


20 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g


14 g


7 g


5 g


6 g


552 mg


  1. Mix the mustard, honey and vinegar in the bottom of a salad bowl. Season with sea salt and freshly ground black pepper. Whisking continuously, slowly add in the olive oil in a steady stream. The dressing will emulsify into a thick creamy sauce. Taste for salt.
  2. Pile the cabbage on top of the dressing and top with the grated carrots, red onion, parsley, scallions, and almonds. About 10-15 minutes before serving, toss the salad to coat. Taste for salt and pepper. Leave in a cool place until needed. Serve.

Chef Tips

Cabbage leaves are tougher than lettuce, so unlike softer salad greens which can spoil, it’s ok to toss and soften cabbage in the dressing for a while before serving. This salad happens to be delicious made with shredded green cabbage, but since green cabbage leaves are not as soft as Napa cabbage, it will need to sit about 30 minutes before being ready to eat.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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