A light and refreshing yet simplest and easy salad to make is this cabbage salad dressed with toasted sunflowers seeds and sweet cranberries. I keep the nice crunch of freshness but not the raw bite of leaves and I'll show you how.

Cabbage Salad with Toasted Sunflower Seeds and Cranberries

 A light and refreshing yet simplest and easy salad to make is this cabbage salad dressed with toasted sunflowers seeds and sweet cranberries. I keep the nice crunch of freshness but not the raw bite of leaves and I'll show you how.  
4.94 from 16 votes
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Course: Appetizer, Salad
Cuisine: Middle Eastern
Keyword: cabbage, Cabbage Salad Recipe, Cabbage Salad with toasted seeds and cranberries, salad
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 5 servings
Calories: 180kcal
Author: Veena Azmanov
Cost: $3

Ingredients

  • 5 cups Cabbage  thinly shredded
  • 1/2 cup Sunflower seeds
  • 1/2 cup Cranberries
  • 3 tbsp Olive oil 
  • 1/4 tsp Salt
  • 1/4 tsp White Pepper

Instructions

  • Chop or shred the cabbage as thinly as you can
  • Add salt and set aside.
  • In a saute pan - add the sunflower seeds - and lightly toast them until you get the fragrance of toasted nuts.
  • Sprinkle the toasted sunflower seeds over the cabbage and cover the bowl with a lid
  • To the same saute pan - add the olive oil and heat it up - hot but not boiling. 
  • Pour gently all over the cabbage and cover the bowl again for a minute or two.
  • The heat in the sunflower seeds and the hot oil is all it takes to remove the raw bit from this vegetable. 
  • Add cranberries and white Pepper -
  • Toss the salad well before you serve. 

Video

Notes

 

Featured Recipe Video below - Carrot Salad

Nutrition

Calories: 180kcal | Carbohydrates: 9.2g | Protein: 4.1g | Fat: 15.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 13.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 483mg | Potassium: 0mg | Fiber: 3.9g | Sugar: 3.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg