This smoked sausage salad is a bright, crunchy cabbage slaw with red onion, red pepper and carrots, dressed in a tangy vinaigrette and finished with seared smoked sausage rounds for a satisfying hit of savory flavor.
New favorite salad alert!
This smoked sausage salad starts with a base of finely shredded cabbage tossed with a simple, bright vinaigrette. Grated red pepper, carrots and red onion add color and crunch, and the dish is topped with seared smoked sausage slices for the perfect protein and smoky bite.
It’s quick, simple and full of texture and flavor — a great weeknight dinner or easy meal prep option.
Simple, crunchy and delicious
I love finding new ways to make smoked sausage interesting. Smoked turkey sausage is our go-to because it’s kid-friendly (they always say it tastes like a grown-up hot dog) and works so well in salads, soups and sheet-pan meals.
Whether seared, grilled, or simmered in a cozy soup, smoked sausage brings a lot of flavor with very little effort.
This salad is all about texture — every vegetable is shredded finely (I use the small side of a box grater) so every bite is tender yet crisp. Grating the cabbage, red pepper, carrots and red onion gives a uniform texture that holds up well to the dressing and keeps leftovers crunchy.
Grated cabbage is hearty and crisp, and it actually improves as it sits, staying firm longer than lettuce so you won’t end up with a wilted salad.
A light coating of dressing is all you need — not enough to drown the slaw, but enough to infuse flavor and keep everything moist. That balance also makes this an excellent leftover: still crunchy and tasty the next day.
This entire meal comes together in about 30 minutes: shred the vegetables, whip up the vinaigrette, sear the sausage slices until golden, toss and serve. The result has pleasing kielbasa-and-sauerkraut vibes without being exactly that dish — bright, smoky and balanced.
Delicious and satisfying.
Smoked Sausage Salad with Shredded Cabbage
Shaved Cabbage Salad with Smoked Sausage
4
20 mins
15 mins
35 mins
Ingredients
- 1 small head of cabbage, grated (about 4 to 5 cups)
- 2 carrots, peeled and grated
- 1 red bell pepper, grated
- 1/2 red onion, grated
- 14 ounce package smoked sausage
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- Smoked paprika and garlic powder, to season
Dressing
- 1/4 cup apple cider vinegar
- 2 garlic cloves, finely minced or pressed
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch crushed red pepper flakes
- Kosher salt and pepper, to taste
- 1/3 cup extra virgin olive oil
Instructions
- Place the grated cabbage in a large bowl. Top with the grated carrots, red pepper and red onion.
- Slice the sausage into rounds. Heat the olive oil in a large skillet over medium heat. Season the sausage with smoked paprika, garlic powder and a pinch of salt and pepper.
- Add the sausage to the skillet and sear until golden on both sides, about 3 to 4 minutes per side. The sausage should have crisp, golden edges and be warmed through.
- Drizzle the dressing over the cabbage mixture, add a pinch of salt and pepper, and toss to combine.
- Serve the salad topped with the seared sausage rounds.
Dressing
- Whisk together the apple cider vinegar, garlic, honey, Dijon mustard, crushed red pepper and a big pinch of salt and pepper. Slowly whisk in the extra virgin olive oil until the dressing is emulsified.
Did you make this recipe?
Tag your photos with #howsweeteats and share to show how yours turned out. Thanks — I appreciate you!
Crunch, crunch, crunch.