Name: Creamy Cabbage Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon lemon juice, plus more to taste; 1 tablespoon fresh dill, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon celery salt; Kosher salt and freshly ground black pepper, to taste; 1 lb savoy cabbage, finely shredded (about 4 cups); 2 cups corn kernels, thawed if frozen; 2 cups peas, thawed if frozen

Jump to Recipe· 4.1 from 4 reviews

I absolutely love sharing this Creamy Cabbage Salad Recipe because it’s such a delightful surprise that it’s not your typical coleslaw. Whenever I make it, the vibrant freshness of the savoy cabbage combined with sweet corn and peas, all wrapped up in a luscious, herb-infused creamy dressing, just brings a smile to everyone’s face. It’s crunchy, tangy, and comforting all at once, and I find myself reaching for seconds without hesitation.

Why You’ll Love This Creamy Cabbage Salad Recipe

What makes this creamy cabbage salad truly stand out for me is its balance of bright, fresh flavors with a rich, smooth dressing. The lemon juice and herbs add just the right zing and brightness, while the mayonnaise and sour cream create a velvety texture that beautifully coats each crunchy shred of cabbage and sweet peas. It’s refreshing without being heavy, and the bursts of sweetness from the corn kernels make it feel special every time.

I also adore how incredibly easy this salad is to whip up. The ingredients are straightforward and require minimal prep, mostly just chopping and whisking, so it’s perfect for busy weeknights or casual gatherings. Plus, it’s that kind of dish that holds up well if you make it ahead—just give it a good toss before serving, and you’re good to go! I love bringing this to picnics, barbecues, and holiday dinners because its colorful appearance and flavorful punch always get compliments.

Ingredients You’ll Need

The image shows a close-up of a large clear glass bowl filled with shredded pale green and white cabbage pieces as the main layer, placed on the left side of a metal tray with a slightly worn texture. On the right side of the tray, there are small clear glass bowls arranged in two rows containing various ingredients: bright green chopped herbs in two bowls on the top row, a small amount of white powder in another bowl, a pale yellow powder in another bowl, a clear liquid in a small bowl, a medium brown powder in one bowl, and two bowls at the front containing dollops of thick white creamy substances. Behind the large bowl on the track, a white bag with green peas and the text “Green Peas Traditional Favorites” in white and brown is partially visible, along with a can of Del Monte whole kernel corn with a green label showing yellow corn on the cob. The whole setup is placed on a smooth white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

This recipe comes together beautifully with a handful of simple yet essential ingredients, each playing its part to create the perfect creamy cabbage salad. The fresh herbs lend an aromatic quality, the cottage of mayo and sour cream gives it that silky texture, and the veggies bring crunch and natural sweetness.

Mayonnaise: Provides the creamy base that binds the salad together with richness and smoothness.
Sour Cream: Adds tanginess and enhances the creaminess without overpowering the fresh flavors.
Lemon Juice: Brings a bright citrus note that balances the richness and wakes up the palate.
Fresh Dill & Parsley: Infuses the dressing with herbal freshness and complexity.
Garlic Powder, Onion Powder & Celery Salt: These seasonings deepen the flavor and add subtle savory notes.
Kosher Salt & Black Pepper: Essential for seasoning and enhancing every ingredient’s natural taste.
Savoy Cabbage: The star of the salad, offering a tender yet crisp texture with a mild sweetness.
Corn Kernels: Add bursts of juicy sweetness and a lovely pop of color.
Peas: Bring a subtle sweetness and tender bite, rounding out the vegetable medley perfectly.

Directions

Step 1: In a large mixing bowl, whisk together the mayonnaise, sour cream, and lemon juice until smooth and creamy. Then stir in the finely chopped fresh dill and parsley along with garlic powder, onion powder, and celery salt. This homemade dressing is where all the magic starts!

Step 2: Taste your dressing at this point and adjust acidity by adding more lemon juice if you want it brighter. Season generously with kosher salt and freshly ground black pepper to ensure every flavor shines.

Step 3: Add the finely shredded savoy cabbage to the bowl, along with the thawed corn kernels and peas. I find shredding the cabbage finely is key so every bite gets plenty of dressing without being overwhelming.

Step 4: Toss everything gently but thoroughly until each piece of cabbage and vegetable is fully coated in the creamy dressing.

Step 5: Cover the bowl and chill the salad for at least 30 minutes. This resting time allows all those flavors to meld together and the veggies to soak up the delicious dressing, making it taste even better.

Servings and Timing

This Creamy Cabbage Salad Recipe serves 6 generously as a side dish. The prep time is about 15 minutes since the cabbage needs shredding and the dressing whisking. There’s no cooking time required, but allowing the salad to chill for at least 30 minutes is important to develop its full flavor. So overall, you’re looking at roughly 45 minutes from start to finish, making it both quick and impressive.

How to Serve This Creamy Cabbage Salad Recipe

The image shows a close-up of a fresh salad being lifted by two wooden salad tongs. The salad has several layers starting with pale green and white leafy cabbage at the top, mixed with bright yellow corn kernels and green peas scattered throughout. The wooden tongs lift the mix above a clear glass bowl, all set on a white marbled surface. The textures range from the crisp, ruffled cabbage leaves to the smooth, round corn and peas, giving a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I like to pair it with grilled meats like chicken, pork, or even fresh fish because the creamy, tangy flavors perfectly complement smoky, savory proteins. It’s also amazing alongside barbecue dishes or crispy fried chicken where the coolness of the salad offers a refreshing balance.

For presentation, I love adding a sprinkle of fresh dill or parsley on top to highlight the herbs inside the dressing. Sometimes I toss in a few toasted sunflower seeds or chopped nuts for a little extra crunch and visual interest. Serving it chilled from the fridge is key—it’s the perfect cool contrast to warm mains and keeps that refreshing crunch intact.

As for beverages, a crisp white wine like Sauvignon Blanc, a light rosé, or even a sparkling water with lemon pairs beautifully here. This salad shines on casual occasions like summer picnics and potlucks but is elegant enough to bring to holiday tables or weeknight dinners when you want something easy yet special.

Variations

One of the things I love about this creamy cabbage salad recipe is how flexible it is. If you want to shake things up, try swapping the savoy cabbage for green or red cabbage, which adds more color and a slightly different texture. You can even toss in shredded carrots or thinly sliced radishes for extra crunch and brightness.

If you’re aiming for a dairy-free or vegan version, I recommend using vegan mayonnaise and swapping sour cream for a creamy plant-based alternative like cashew cream or coconut yogurt. The lemon juice and herbs still keep the dressing vibrant and flavorful, so you won’t miss the traditional dairy in the slightest.

For a twist on the flavor profile, try stirring in a teaspoon of Dijon mustard or a dash of smoked paprika for a hint of warmth and depth. You could also roast the corn slightly before adding to the salad to bring out a richer, caramelized flavor that works wonderfully with the creamy dressing.

Storage and Reheating

Storing Leftovers

I store leftover creamy cabbage salad in an airtight container to keep it fresh and crisp. It’s best kept in the refrigerator where it will stay good for about 3 to 4 days. I recommend giving it a gentle stir before serving leftovers, as the dressing may settle or the vegetables release a little liquid over time.

Freezing

This creamy cabbage salad recipe doesn’t freeze well because the creamy dressing and fresh vegetables can separate and turn watery after thawing. I don’t recommend freezing leftovers, but if you do want to prepare ahead, store the dressing separately from the veggies and combine just before serving for the freshest texture.

Reheating

This salad is meant to be served chilled or at room temperature, so reheating isn’t necessary or recommended. If you want a warmer side, I suggest pairing the salad with a warm main dish rather than trying to heat it itself. The crispness and creaminess of the salad really shine when cooled.

FAQs

Can I use regular green cabbage instead of savoy cabbage?

Absolutely! Green cabbage will work just fine and is a bit more common and firm. The texture will be slightly crunchier and the flavor a little more earthy, but still delicious. If using green cabbage, just make sure to shred it finely for best results.

Is this recipe suitable for a vegan diet?

The original recipe uses mayonnaise and sour cream, which are dairy-based, but you can easily make it vegan by substituting with vegan mayo and a plant-based sour cream alternative like cashew cream or coconut yogurt. The lemon juice and fresh herbs keep it bright and flavorful.

Can I add other vegetables to this salad?

Yes, for sure! I often add shredded carrots, thinly sliced bell peppers, or radishes for more color and crunch. Roasted corn also adds a nice depth of sweetness. Just be mindful of the texture so the salad remains crisp and fresh.

How far ahead can I make this salad?

This salad actually tastes better after resting for about 30 minutes to an hour in the fridge, which lets the flavors meld. You can make it up to a day in advance, but I recommend tossing it again just before serving to refresh the texture and taste.

Can I use frozen vegetables for this recipe?

Yes, frozen corn and peas work great as long as you thaw and drain them well before mixing into the salad. Using fresh or frozen makes this recipe even more convenient and still delicious, so feel free to use what you have on hand.

Conclusion

I can’t recommend this Creamy Cabbage Salad Recipe enough if you’re looking for a crowd-pleasing, easy-to-make side that feels both fresh and indulgent. It’s bright, creamy, and packed with textures and flavors that feel like a little celebration in every bite. Give it a try—I promise it will become a favorite in your rotation just like it has in mine!