Cabbage Salad
A crisp and colorful cabbage salad tossed in a zesty, tangy dressing — packed with fiber, crunch, and fresh flavor. Perfect as a light side dish or a refreshing base for proteins like grilled chicken or tofu.
Time:
Prep Time: 15 minutes
Chill Time (optional): 20 minutes
Total Time: 15–35 minutes
Ingredients:
For the Salad:
3 cups green cabbage, thinly shredded
1½ cups purple cabbage, thinly shredded
1 carrot, grated or julienned
½ red bell pepper, thinly sliced (optional)
2 green onions, sliced
2 tbsp chopped fresh parsley or cilantro
2 tbsp toasted sunflower seeds or slivered almonds (optional)
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar or lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt & pepper to taste
Optional: ½ tsp garlic powder or 1 small garlic clove (minced)
Instructions:
1. Prep the vegetables:
Thinly shred the cabbage and carrots using a sharp knife, mandolin, or food processor. Add them to a large bowl with bell pepper, green onions, and herbs.
2. Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar (or lemon juice), honey, mustard, and seasoning.
3. Toss salad:
Pour dressing over cabbage mixture and toss until everything is evenly coated.
4. Let it sit (optional):
For best flavor, refrigerate for 15–20 minutes before serving to let the cabbage soften slightly and soak up the dressing.
5. Add crunch and serve:
Sprinkle with seeds or nuts before serving for an extra crunch!
Notes & Tips:
Make it ahead: This salad holds up well in the fridge for 2–3 days. It’s great for meal prep!
Add protein: Top with grilled tofu, chickpeas, shrimp, or shredded chicken for a complete meal.
Low-carb version: Skip the carrots or use less honey/maple syrup.
Crunch factor: Add thinly sliced apples, cabbage slaw mix, or red radish for even more texture.
Frequently Asked Questions (FAQs):
Q1: Can I use pre-shredded coleslaw mix?
A: Yes! It’s a great time-saver — just adjust dressing to coat evenly.
Q2: Is it vegan?
A: It can be! Use maple syrup instead of honey.
Q3: How long does it last in the fridge?
A: Up to 3 days. The cabbage holds up well and even gets tastier after marinating.
Q4: Can I make it creamy?
A: Sure! Add 1–2 tbsp of Greek yogurt or mayo to the dressing for a creamy version.
Q5: What other add-ins work well?
A: Dried cranberries, chopped apples, raisins, sesame seeds, or even crushed ramen noodles (uncooked) for texture.
Nutritional Information
Calories: 120–140 kcal
Fat: 9–11g
Saturated Fat: 1g
Carbohydrates: 10–12g
Sugar: 5–6g
Fiber: 3–4g
Protein: 1–2g