Search
by Ingredient

Relish Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by NoahChase

Tangy cabbage relish salad tossed in a sweet-and-sour dressing of brown sugar, dry mustard, and apple cider vinegar. No mayo, no oil, ready in 15 minutes.

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

15 min

This crunchy cabbage salad skips the mayo entirely. The dressing is nothing but brown sugar, dry mustard, salt, and apple cider vinegar stirred together until the sugar dissolves. It coats the vegetables in a bright, sweet-and-sour glaze that’s closer to a pickle brine than a traditional slaw dressing.

Chopped green bell pepper and celery add crunch alongside the cabbage, and each vegetable holds up well in the tangy dressing without going limp.

Serve it cold. The flavors sharpen in the fridge as the vegetables absorb the dressing. An hour of chilling makes a real difference, though it’s good right away too.

Pro Tips

  • Chop everything roughly the same size. Uniform pieces mean every forkful gets an even mix of cabbage, pepper, and celery.
  • Pack the brown sugar. Loose brown sugar doesn’t dissolve evenly into the vinegar. Press it into the measuring spoon for accurate sweetness.
  • Make it ahead. This salad holds well for 2-3 days in the fridge. The cabbage softens slightly but stays crunchy, and the flavor deepens overnight.
  • Drain before serving if it’s been sitting a while. The cabbage releases water that can dilute the dressing.

Variations

  • Colorful slaw: Add shredded red cabbage and julienned carrots for more color and sweetness.
  • Spicy relish: Stir in diced jalapeño or a pinch of cayenne for heat that plays well against the brown sugar.
  • Asian-style twist: Replace the cider vinegar with rice vinegar and add a splash of soy sauce and sesame oil.

Ingredients

½ 2.5
TEASPOON ML SALT
3 45
TABLESPOONS ML BROWN SUGAR
packed
½ 2.5
TEASPOON ML DRY MUSTARD
79
2 473
CUPS ML CABBAGE
chopped
½ 118
CUP ML GREEN BELL PEPPER
chopped
1 237
CUP ML CELERY
chopped

Directions

In bowl, combine salt, brown sugar, dry mustard and cider vinegar, stirring until blended.

Add cabbage, bell pepper and celery and toss until well coated with dressing.

Serve chilled.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 63 3% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 329mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 53%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe