Smoked Sausage Salad with Shredded Cabbage.
This smoked sausage salad is delicious! Refreshing and crunchy cabbage slaw with red onion, red pepper and carrots, drizzled in a perfect vinaigrette. It’s topped with seared smoked sausage rounds for the ultimate flavor pop!
New favorite salad alert!
This smoked sausage salad is made with a shredded cabbage base drizzled in an easy red wine vinegar. Then it’s topped with seared smoked sausage bites for the perfect protein.
It’s super simple, fast and tastes really good!
Basic and tasty. I love it!
I’m always looking for new and fun ways to enjoy smoked sausage. Our favorite is smoked turkey sausage and I make it the most often. It’s easy and delicious, plus the kids think it tastes like… hot dogs.
They are not wrong! It’s the best.
It’s like a grown up, elevated hot dog. Sort of.
At least once a month, I make my smoked sausage and peppers. And in the warmer months, I love these grilled smoked sausage skewers. Soup too! My smoked sausage potato soup is incredibly delicious and cozy.
All that’s left to do now? A salad.
Of course.
This salad base is so incredibly crunchy and refreshing. And it’s because we’re shredding EVERY SINGLE INGREDIENT!
I use the finer side of a cheese grate and grate it all!
The cabbage. The red pepper, carrots and red onion.
It’s like a chopped salad, but better! The cabbage is so crisp and crunchy, so hearty. And I love that it doesn’t wilt in an instant when the dressing is drizzled on top. Almost like kale, the cabbage gets better and better as it sits.
Now it can’t be totally drenched in a pool of dressing, but a nice coating of dressing will leave you with great leftovers! Still crunchy, flavorful salad to have the next day. That’s always a win.
This meal comes together SO quickly and just tastes excellent. 30 minutes, one and done. Sear the sausage, chop the veg, whisk a dressing, toss it all together and boom! Hello dinner.
It also gives strong keilbasa and sour kraut vibes without being that exact meal. Neat.
Delish!!
Smoked Sausage Salad with Shredded Cabbage
Shaved Cabbage Salad with Smoked Sausage
Ingredients
- 1 small head of cabbage, grated (about 4 to 5 cups)
- 2 carrots, peeled and grated
- 1 red bell pepper, grated
- ½ red onion, grated
- 14 ounce package smoked sausage
- 1 tablespoons olive oil
- kosher salt and pepper
- smoked paprika and garlic powder
dressing
- ¼ cup apple cider vinegar
- 2 garlic cloves, finely minced or pressed
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 pinch crushed red pepper flakes
- kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
- Place the grated cabbage in a large bowl. Top with the carrots, peppers and red onion.
- Slice the sausage into rounds. Heat the olive oil in a large skillet over medium heat. Sprinkle the sausage all over with smoked paprika and garlic powder, as well as a small pinch of salt and pepper.
- Add the sausage to the skillet and sear on both sides, about 3 to 4 minutes a side. You want the sausage to have golden crisp edges and be warmed through.
- Drizzle the dressing on the cabbage mixture and add a pinch of salt and pepper. Toss the mixture together.
- Serve the cabbage salad with the sausage on top!
dressing
- Whisk together the vinegar, garlic, honey, dijon, pepper flakes and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Crunch crunch crunch.
3 Comments on “Smoked Sausage Salad with Shredded Cabbage.”
This recipe sounds perfect, but 2 things, do you think picked red onion would work in the salad instead of raw? Second where did you get that measuring glass, I saw it in another post too and love it.
yes!! pickled red onion would be delicious.
the measuring cup is from target! https://www.target.com/p/32oz-glass-measuring-cup-clear-hearth-38-hand-8482-with-magnolia/-/A-87524044?preselect=84821904#lnk=sametab
I made the cabbage salad over the weekend to go with corned beef for St Patrick’s day. It was the perfect compliment to the beef. I used the large side of my box grater and used pickled red onions. I can see myself making this again as the warmer weather approached.