Cabbage Caesar Salad

Cabbage stands in for romaine here, giving this Caesar a heartier crunch that holds up under a thick dressing instead of wilting the moment it’s tossed.

The dressing skips anchovy entirely, building its savory backbone from capers, miso, and garlic instead, so it still lands salty and deep without needing a fish product.

Shredded cabbage takes on dressing more slowly than lettuce leaves do, which means this salad actually improves if it sits for a few minutes before serving, letting the cabbage soften just slightly while staying crisp at the core.

Ingredients

For the dressing

• 1/2 cup mayonnaise
• 2 tablespoons capers, drained and finely chopped
• 1 tablespoon caper brine
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon white miso paste
• Salt and black pepper, to taste
• Water, as needed to thin

For the salad

• 1 small green cabbage, cored and thinly shredded
• 1 cup croutons
• 1/3 cup shaved parmesan or vegan parmesan
• Extra black pepper, for serving

Why You’ll Love This Cabbage Caesar Salad

• Cabbage holds its crunch under dressing far longer than romaine does, so leftovers actually stay good the next day.
• The dressing gets its savory depth from capers and miso instead of anchovy, keeping the whole dish vegetarian friendly at its base.
• Shredding the cabbage thin enough means no special equipment is needed beyond a sharp knife or a mandoline.
• The dressing recipe makes enough for a generous coating, with extra to keep in the fridge for the next salad.

Ingredient Notes

Green cabbage is the right choice for the crunch and mild flavor this salad is built around. Savoy cabbage works too if that’s what’s available, though its leaves are a bit more delicate and will soften into the dressing faster.

Capers are doing the job anchovy usually does in a Caesar dressing, adding a briny, salty punch. Chop them fairly fine so they distribute through the dressing instead of showing up as whole briny bites in every other spoonful.

White miso adds a savory depth that plain salt can’t replicate on its own. A red or dark miso will work in a pinch, but it carries a stronger, slightly sweeter flavor that shifts the dressing away from a classic Caesar taste.

If miso isn’t something you keep on hand, a small dash of soy sauce gets closer to the same savory note, though the dressing will taste slightly different.

Nutritional yeast brings a cheesy, savory note to the dressing itself, on top of whatever parmesan or vegan parmesan goes on the finished salad. Skipping it will leave the dressing tasting flatter, since it’s not just adding cheese flavor but also body to the sauce.

How to Make Cabbage Caesar Salad

Start with the dressing. Whisk together the mayonnaise, chopped capers, caper brine, garlic, Dijon mustard, lemon juice, nutritional yeast, and miso paste in a small bowl until fully combined. Miso doesn’t dissolve instantly, so whisk a little longer than feels necessary to break up any small clumps.

Taste and season with salt and pepper, keeping in mind the capers and miso are both already salty. Thin with a small splash of water if the dressing feels too thick to coat the cabbage evenly.

Core the cabbage and shred it thinly, either with a sharp knife or a mandoline. Thinner shreds pick up dressing more evenly and are easier to eat in a single bite than thick wedges or chunks.

Add the shredded cabbage to a large bowl and pour about half the dressing over it. Toss thoroughly, using your hands or tongs to make sure every strand gets coated, then let it sit for five to ten minutes.

This short rest is what softens the cabbage just enough without losing its crunch entirely, and it also gives the flavors in the dressing more time to settle into the cabbage instead of just sitting on the surface.

Add more dressing to taste, then toss in the croutons and half the shaved parmesan. Toss once more, lightly, so the croutons don’t turn soggy before serving. Plate the salad and finish with the remaining parmesan and a generous crack of black pepper.

Tips for Success

• Shred the cabbage thin. Thick pieces stay tough even after resting in the dressing.
• Let the dressed cabbage sit for a few minutes before serving rather than eating it immediately, since that short rest is what makes the texture work.
• Add the croutons last and toss gently, so they stay crisp instead of going soft in the dressing.
• Keep extra dressing on the side rather than using it all at once, so you can adjust the coating without oversaturating the salad.
• Taste the dressing before adding salt, since capers, miso, and nutritional yeast are all naturally salty on their own.
• Massage the dressing into the cabbage with your hands rather than just tossing with tongs, since direct contact breaks down the shreds slightly and helps the dressing stick.

Storage

Store the dressing separately from the cabbage in an airtight container in the fridge for up to a week. Undressed shredded cabbage keeps well in the fridge for up to 5 days. Once dressed, the salad holds up better than a lettuce based Caesar, staying reasonably crisp for about a day, though it’s best eaten within a few hours if the croutons are already mixed in.

FAQ

Can I make this with regular mayonnaise instead of vegan mayo?

Yes, if keeping it strictly vegan isn’t a priority. Regular mayonnaise works the same way in the dressing and won’t change the texture.

Is there a way to make this gluten free?

Yes. Swap in gluten free croutons or skip them entirely in favor of toasted pepitas or sunflower seeds for crunch.

Can I use a different cabbage color?

Green cabbage gives the closest look and texture to a classic Caesar, but red cabbage works too, though it will turn the dressing pink where the two mix together.

Can I add protein to make this a full meal?

Yes. Grilled tofu, chickpeas, or white beans all work well tossed in alongside the croutons, turning the salad into something closer to a main course instead of a side.