Cabbage Caesar Salad

By Melissa Clark

Updated August 19, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
30 min
Rating
5(677)
Comments
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Substituting juicy, crunchy shredded cabbage for the usual romaine adds texture and sweetness to Caesar salad. You can even make it a few hours in advance (store it in the fridge until serving). The cabbage does get a bit softer as it sits, but a rest lets the flavors meld. Tearing the bread into croutons gives more texture to the dish because of the ragged edges, which turn nice and crisp in the oven. For a vegetarian version, substitute capers for anchovies and use vegan Worcestershire sauce or coconut amino acids.

Featured in: Sorry, Romaine. This Ingredient Makes the Best Caesar Salad.

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Ingredients

Yield:6 to 8 servings

  • 1 small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn or cut into bite-size pieces (about 4 cups)

  • ½ cup extra-virgin olive oil, divided

  • ½ cup grated Parmesan, divided, more for garnish 

  • Salt and pepper

  • 2 tablespoons fresh lemon juice, more to taste

  • 4 anchovy fillets (or 1 teaspoon drained capers)

  • 1 fat garlic clove, finely grated or minced

  • 1 teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce (or coconut aminos)

  • ¼ cup mayonnaise

  • 8 cups shredded cabbage or coleslaw mix (24 ounces)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

21 grams carbs; 11 milligrams cholesterol; 311 calories; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 22 grams fat; 3 grams fiber; 423 milligrams sodium; 8 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the croutons: Heat oven to 400 degrees. On a rimmed sheet pan, toss bread pieces with 3 tablespoons olive oil and 3 tablespoons cheese to coat evenly. Spread in an even layer, sprinkle lightly with salt and bake until crunchy and evenly browned, 10 to 15 minutes, tossing halfway through. Taste a crouton and add more salt if needed. Use a spatula to scrape up any crunchy cheese stuck to the pan and stir into the warm croutons. Let croutons cool on the baking pan.

  2. Step 2

    Meanwhile, make the dressing: In a blender or using an immersion blender, combine the lemon juice, anchovies, garlic, mustard, Worcestershire sauce and a pinch each salt and pepper, and pulse a few times to break up the anchovies.

  3. Step 3

    Add the mayonnaise and the remaining 5 tablespoons olive oil, and blend until smooth. Taste and add more lemon juice, salt and pepper as needed.

  4. Step 4

    In a large bowl, combine the cabbage, croutons, remaining 5 tablespoons cheese and enough of the dressing to coat the cabbage. Toss well, adding more dressing as needed. Top with more cheese and pepper, and serve.

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Ratings

5 out of 5
677 user ratings
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Comments

Patricia

I usually use anchovy paste instead of the whole anchovies. Same umami, easy to use with a squeeze from the tube, no waste, or left over smelly tin, and keeps in the fridge forever.

Penny

If you sauté those bread cubes in a little butter (salted), they'll stay crisper, taste better, and you won't need to turn on the oven.

caesar fiend

is that nappa or savoy cabbage? doesn't look like regular cabbage. if savoy, don't you have to soak in water to rid it of bitterness?

Mel B-G

I used regular cabbage (1/2 of a big head) and 11 grams of anchovy paste. Hubby (not one to give compliments easily) said, “that salad is amazing!” and insisted we make it again the next night for a dinner party. Everyone agreed with him.

Bougeotte

I do love a shortcut, so I'm instantly thinking, nuoc cham would stand in nicely for the anchovies and worcestershire, and to my mind, cabbage is a more Asian-cuisine-friendly green than lettuce anyway.

Marjorie

I saw a lot of discussion about the type of cabbage. I like all the cabbages and I’m sure this recipe would be delightful with Savoy. I thinly sliced (with my food processor) a large green cabbage I got at the farmers’ market and it was delicious. I think a packaged slaw would be fine, too. Unless you don’t like packaged slaw — then you won’t like it in this recipe. If you use a cabbage you like, chances are you’ll like it in this salad. Will make again!

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