Jessica Holmes Demonstrates How to Make Laila Ali’s Simple Red Cabbage Salad

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One of Laila Ali’s favorite salads is a simple red cabbage salad that she usually makes once a week. Bonus: It’s a great make-ahead dish that you can put in the refrigerator – and it will just get better as time goes on.

Jessica Holmes demonstrates how to make it in this web exclusive segment for KTLA’s California Cooking: Episode 2.

The simple red cabbage salad recipe is featured in Laila Ali’s cookbook, “Food for Life.”


  • 1 small red cabbage (about 2 pounds), cored and shredded
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 tablespoon honey or pure maple syrup
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons extra-virgin olive oil

How to Make:

  1. Place the cabbage in a large bowl.
  2. In a small bowl, whisk together the lemon juice, honey, garlic powder, onion powder, salt and pepper. Add the oil and whisk until emulsified.
  3. Add the dressing to the cabbage and toss to coat.
  4. Taste and add more salt and/or lemon juice if needed.

Serves four to six people.

*If you have more time, you can supplement the salad by adding: 1/2 jalapeño, chopped; grated carrot or parsnips; 2 tablespoons finely chopped fresh flat-leaf parsley; meat or cilantro; and 2 scallions, white and light green parts thinly sliced.

This recipe was reprinted with permission. 

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