Layered Cabbage Jar Salad


Well, I just got over my flu that started Christmas Eve. Ya, it’s been a long one. Sometimes I think I’m not going to be motivated to “get healthy” like everyone else right after the holidays, but there’s always something that gets me going.


Whether you got the flu of the year, ate and drank your way through the holidays, or are just excited about the opportunity of a new fresh start, here’s a super easy recipe to start with. Layered Picnic Cabbage Salad is great on it’s own, or as a slaw-style topping to a burger or sausage. Cabbage is hearty enough to take outside with you fresh, which is such a nice treat. You have the choice to keep the dressing separate and add at the time of eating, or add the dressing to a jar first, place the cabbage on top, and shake to combine at the time of eating. It’s mayonnaise free, which reduces it’s perishability.

Make it easy on yourself as you try to implement new habits. Camping recipes like this one will make it more likely that you’ll bring fresh, homemade food on your trip. That, in turn, will make you want to go outside. Hopefully that will get you outside more often!

Have you been on an amazing winter camping trip that we should know about? We’re making plans and looking for advice. Share your winter adventures with us in the comments or in photos on our Facebook page.


Layered Cabbage Jar Salad


8 servings

Prep Time / Cook Time


Activity Guide

Car Camping, Picnic


  • ½ red onion, thinly sliced
  • ¼ napa cabbage, thinly sliced*
  • ½ green cabbage, thinly sliced*
  • ¼ red cabbage, thinly sliced*
  • ½ bunch of parsley, chopped
  • 1 ½ tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ¾ cup canola oil
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Cutting board
  • Jar
  • Knife
  • Measuring cups
  • Measuring spoons
  • Mandoline or sharp knife


*I highly recommend slicing the cabbage with a mandoline with the thinnest setting. Always use the safety holder! If you don’t have a mandoline, slice the veggies as thinly as possible.

  1. In a big glass jar, layer each ingredient leaving a 2 inches from the top of the jar. Close lid, and keep cool until ready to serve.
  2. In a bowl, mix mustard, vinegar and garlic. Slowly add oil, whisking constantly until dressing is thick. Season with salt and pepper. Pour into leak-proof bottle, or into the bottom of your salad jar.
  3. Once at your destination, pour dressing into jar and shake well to toss salad. A pair of long tongs helps to serve the salad.

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