Chorizo and Red Cabbage Salad

This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie.

The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth.

I have since realized that much of the home-made charcuterie I’d love to make by hand, I cannot, due to the fact that I live in a very humid region. So no hanging whole jamons in my basement. (insert sad face.)

However, there are so many fun recipes in this book, utilizing purchased charcuterie and meat varieties. Like, coppa and spring onion frittata, and dried cranberry and brandy Christmas pâté. But I zeroed in on a chorizo and red cabbage salad.

From the book, “This salad is stunning due to its vibrant red color. It’s a lovely way to make cabbage exciting, as just a small amount of chorizo lends superb depth of flavor.”

Where I live, I can only find Mexican chorizo, which is soft and greasy. It’s important to find real Spanish chorizo for this salad. There are two basic kinds of Spanish chorizo, and I’m generalizing here.

There are sausages in links that need to be cooked; they look similar to Italian sausages, below left. And there is chorizo that is more similar to salami or pepperoni, that you’d see on a charcuterie platter. They come in a variety of shapes and made of different meats, depending on the origin in Spain, lower right.

This recipe utilizes the latter variety of chorizo, which is another reason I was so intrigued by this recipe.

Chorizo and Red Cabbage Salad
Serves 2 for a light lunch

1 tablespoon olive oil
1/2 red cabbage, cored, sliced or shredded
5 ounces chorizo, peeled, diced

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic purée or crushed garlic
Big pinch freshly chopped parsley
1 teaspoon freshly squeezed lime juice

For the salad, heat the olive oil in a frying pan over medium heat, then add the red cabbage and fry until soft, stirring regularly.

Add the chorizo and keep stirring for 2-3 minutes, so that the chorizo starts to cook and release its oils.

Remove from the heat and let cool.

Meanwhile, put all the ingredients for the dressing into a bowl and mix together well. Once the cabbage and chorizo mixture has cooled, pour over the dressing.

Toss to mix well.

Serve. I personally liked serving the salad still warm.

I loved the dressing, but I’d change the ratio to a 50-50 mixture of olive oil and red wine vinegar. The chorizo does let off a lot of greasiness, so I prefer a bit more vinegar.

I’d definitely not serve this salad cold.

I can also see a dollop of crème fraiche served on this salad! Plus, I could also throw in a few golden raisins for a touch more sweetness, but that’s just me!

42 thoughts on “Chorizo and Red Cabbage Salad

    • It’s really good. I’ve made braised cabbage for Thanksgiving, but never have had cabbage as a salad with a vinaigrette. It was fabulous!

  • Mimi, you have the BEST cookbooks ever. I’m so jealous. And this recipe sounds scrumptious. Love the red cabbage and chorizo together. Thanks so much sharing such great recipes all the time.

    • I know I do!!! I’m so lucky. And so many I’ve been gifted, cause people know what I love. Cheese, wine, and cookbooks!

    • Thank you! I love cabbage in slaw, but that’s more ideal to me in hot weather. When it’s cold, I’ll consider a warm cabbage salad. It was fabulous, even without the chorizo!

    • Consider it Spanish Hungarian fusion! It really was fabulous. But any kind of sausage would work well – Italian, Merguez, Bratwurst…

  • I would love this but finding Spanish Chorizo here is a bit of a difficulty. I do think that even though I might not be able to get the proper chorizo it will still be lovely. I do agree about the raisins – I think they would be nice plus the Creme fraiche. Very yum! :))

    • I think I would need a special refrigerator, or something where I can control the humidity. It’s pretty seriously humid where I live. But at least these days with Amazon and other websites I can order good charcuterie.

  • First of all, I adore cabbage, so this is for me. Secondly, though, I know what you mean about chorizo. When I come across it in the market, it is usually the Mexican type you’re describing. I knew there was another type, but I didn’t know it was Spanish. You absolutely cannot swap out one for the other in many cases.

    • You, you definitely can’t swap them out. One you can slice, the other you can’t. What I didn’t know is how many regional varieties of Spanish chorizo there are. I shouldn’t be surprised…

  • I have thought about buying a small wine refrigerator just for the purpose of hanging charcuterie inside to cure. Is that insane or what? Your area is too humid… My area is too dry. What are we going to do?

    • Oh, it can be too dry? I had no idea. Well, I don’t think it’s insane. The pursuit of creating great food is totally sane!

  • Chorizo is such a wonderful ingredient! It adds so much flavor to a recipe…and you really don’t need all that much. I love the cabbage + dressing here. Such a simple, yet delicious sounding recipe, Mimi!

    • I will continue to make warm cabbage salads, without or without chorizo, from now on. This was my take-away from making this dish. And to make sure the dressing is warm as well. Now that makes me want to add bacon and warm drippings….

  • Hi Mimi,
    This looks so pretty and sounds delicious! The plate looks like jewels.

    In case you didn’t see the response to the post you left on my site, email: and tell Seth I gave you his email address. He’s a super nice guy. I’m surprised the link didn’t take you there. I’ll be sure to post that at the bottom of my article. Thank you.

    • It is really good. and if you don’t have chorizo, I’m thinking that the cabbage salad with a hot bacon dressing would be really good….

    • The greasy aspect is the exact reason I thought the vinaigrette should be more vinegary and less olive oily. I’m not afraid of fat, but the salad needed more acid.

  • One of my favorite things about Spain in chorizo. Ha! Actually, I’m not even sure I’m joking. :-) It’s SO good, and I especially like the type you’re using in this salad. What a pretty dish this is — wondering if it might also be good warm/hot? :-) ~Valentina

    • It was warm. Hot might be a bit too much, but I wouldn’t even serve this room temperature .It would be too greasy cold. I know what you mean. Chorizo is fabulous! And, Manchego!

  • Absolutely fascinating! I love learning about the histories behind foods and the different varieties and origin countries. I remember having chorizo in Spain years ago before I was vegetarian, and I still remember how blown away I was! Like you say, very different from Mexican chorizo. I can definitely see how Spanish chorizo would pair beautifully with purple cabbage, and how complimentary the flavors would be!

    • Complimentary for sure! Like popcorn with salt! The salad was especially good warm, so from now on if I’m in the mood for cabbage, I just might turn it into a salad similar to this, served warm. Mmmmmm

  • Red (and green) cabbage dishes are quite popular over this way, so your Chorizo and Red Cabbage Salad sounds perfect. Spanish chorizo is no problem for us, so I’m looking forward to this one and yes, warm, please.

    • Oh, good. I wish Spanish chorizo was more readily available where I live, but like I said, thank goodness for my local deli!

  • Cabbage and sausage — any sausage — is such a great combo of flavors. They basically great a whole new flavor. This looks wonderful. And luckily I can find Spanish-style chorizo pretty easily. Good recipe — thanks.

    • Oh, you’re lucky. But thanks to online websites I can get just about anything in the charcuterie department, and they sometimes have sales on shipping, which helps!

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