Easy Cabbage Salad

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This cabbage salad makes a nice accompaniment to a variety of main dishes. It’s got a tangy taste and is loaded with fiber, making it a healthy addition to your diet.

Do you have cabbage in your salads? Or do you prefer it only as a side dish? I love cabbage as a side dish until my mother-in-law introduced me to cabbage salad.

This has now become one of our family favorites. The best part is it has a long shelflife so it can be made ahead of time and leftovers can be kept in the fridge without any issues of the cabbage getting limp.

Do you know that this is one of the best veggies to eat if you are on a diet? It’s such an absolute filler!! It’s high in fiber and low in fat and calories yet packed with so much nutrition

Why make this salad?

• Cabbage is high in vitamin C and helps stimulate the immune system. This bright and healthy salad makes a great side dish to any meal. It adds crunch to the menu for an everyday meal or for a summer potluck
• Dressed with toasted sunflowers seeds, sweet cranberries and raisins takes less than 5 minutes to make and can be stored in the fridge.
• I used a knife to cut the cabbage into thin shreds but you can also use a mandeline or food processor to shred the cabbage.
• This is an everyday salad that gets ready in just a few minutes.
• It works perfectly as a side dish to any main course be it fish, chicken, beef, lamb, turkey, or pork. It is also a great salad to serve as a filling with tacos.
• The best thing about this salad is that you can make it ahead of time and chill in the fridge. Make-ahead means the carrots absorb so much more flavo and takes the raw bite out of the carrots.

Ingredients and substitutes

• Cabbage – Today, I am using both green and purple cabbage. The purple cabbage has a slight bitterness to it that taste lovely. Do you know that this is one of the best veggies to eat if you are on a diet? It’s such an absolute filler!! It’s high in fiber and low in fat and calories yet packed with so much nutrition.
• Carrot – honestly, I just add a little carrot to break the color of light greenn and purple. I think it just brightens up the salad . You can omit but I highly recomend. Sliced red bell peppers are also a great addition for color.
• Seeds – I love the combination of toasted pumpkin and sunflower seeds with cabbage but you can also use other nuts such as chopped pecans and walnuts. Toasted almonds with cranberries are a classic combination too.
• Dried fruits – dried unsweetened cranberries and raisins are the perfect addition to add natural sweetness and tartness to this salad.
• Olive Oil -Use good quality olive oil, in fact, I prefer cold press olive oil. You can also use avocado oil.
• Optional ingredients
  • Sliced onions – Spanish red onion is another wonderful pungent and sweet flavor to add to cabbage. Make sure to thinly slice it. In fact, sprinkle salt and leave to drain before you add it to the cabbage.
  • Green onions or scallions are a wonderful addtion with sesame oil and sliced stem ginger to give this salad an Asian twist.

Easy cabbage salad recipe

• Dressing – In a small bowl or mason jar combine the lemon juice, olive oil, sugar, and garlic powder. Season with kosher salt and black pepper. Close the lid and give the jar a good shake. Or use a whisk to ensure everything is well combined. Set aside

• Fruits – In a medium bowl combine the raisins and cranberries. Pour one cup of hot water over them. Leave to soften for 10 minutes then drain well and set aside.
• Toast – In a saute pan over medium heat toast the sunflower and pumpkin seeds. Shake the pan often to prevent them from getting burnt. Set aside

• Veggies – Chop the green and purple cabbage as thinly as you can. Thinly sliced the carrot too.
  Pro tip – I used a knife and cutting board but you can also use a food processor with the shredding attachment which is quick and easy.

• Assemble – To a large bowl, combine the shredded cabbage, carrot, parsley, drained fruits, toasted seeds, and shaved parmesan cheese. Pour the salad dressing. Toss well to combine. Taste and adjust seasoning.
• Serve or store – This salad can be kept in the fridge for up to 2 days.

Variations

• Asian salad dressing – use rice vinegar instead of lime juice, and add 2 teaspoons sesame oil, 2 tablespoons soy sauce, to the dressing. Garnish with some toasted sesame seeds along with the other seeds.
• Orange cabbage salad – subsitute half the lemon juice in the recipe with orange juice.
• Creamy cabbage salad – add ¼ cup of mayonnaise, sour cream, or Greek yogurt to make a cremier salad dressing similar to coleslaw. A little dijon mustard is a great addition too.

More salad recipes

• Easy Beet Salad, carrot salad
• Cherry Tomato Salad, Tomato Mozzarella Salad
• Avocado Salad
• Chickpeas Salad
• Easy Celery Salad, Easy Cabbage Salad
• Carrot Zucchini Fritters
• Oven-Baked Carrot Sticks

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Easy Cabbage Salad

Author: Veena Azmanov

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Prep Time: 3 minutes mins

Cook Time: 1 minute min

Total Time: 4 minutes mins

Calories: 180kcal

Adjust Servings Here: 5 servings

Description

This cabbage salad makes a nice accompaniment to a variety of main dishes. It's got a tangy taste and is loaded with fiber, making it a healthy addition to your diet

Video

Ingredients 

1x2x3x

• ▢ 3 cups (350 g) Green cabbage  (thinly shredded)
• ▢ 2 cups Purple cabbage (thinly shredded)
• ▢ 2 large Carrot (thinly shredded for color )
• ▢ ¼ cup Pumpkin seeds
• ▢ ¼ cup (70 g) Sunflower seeds
• ▢ ½ cup (50 g) Cranberries
• ▢ ½ cup Raisins
• ▢ ½ cup Parmesan cheese (shaved )

Dressing

• ▢ ¼ cup (3 tbsp) Olive oil 
• ▢ ¼ cup Lemon juice (or lime juice or rice vinegar)
• ▢ 2 tbsp Brown sugar
• ▢ ⅛ tsp Garlic powder ((or 1 small garlic clove minced) )
• ▢ ¼ tsp Kosher salt
• ▢ ¼ tsp Black pepper

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Instructions

• Dressing – In a small bowl or mason jar combine the lemon juice, olive oil, sugar, and garlic powder. Season with kosher salt and black pepper. Close the lid and give the jar a good shake. Or use a whisk to ensure everything is well combined. Set aside
• Fruits – In a medium bowl combine the raisins and cranberries. Pour one cup of hot water over them. Leave to soften for 10 minutes then drain well and set aside.
• Toast – In a saute pan over medium heat toast the sunflower and pumpkin seeds. Shake the pan often to prevent them from getting burnt. Set aside
• Veggies – Chop the green and purple cabbage as thinly as you can. Thinly sliced the carrot too.

  Pro tip – I used a knife and cutting board but you can also use a food processor with the shredding attachment which is quick and easy
• Assemble – To a large bowl, combine the shredded cabbage, carrot, parsley, drained fruits, toasted seeds, and shaved parmesan cheese. Pour the salad dressing. Toss well to combine. Taste and adjust seasoning.
• Serve or store – This salad can be kept in the fridge for up to 2 days.

Recipe Notes & Tips

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 180– kcalCarbohydrates: 9.2– gProtein: 4.1– gFat: 15.4– gSaturated Fat: 1.8– gPolyunsaturated Fat: 13.6– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 0– mgSodium: 483– mgPotassium: 0– mgFiber: 3.9– gSugar: 3.6– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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