Easy Cabbage Salad
Calories: 9
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
Ingredients
- 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
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.
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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