Easy Cabbage Salad

4.95 from 17 votes

This cabbage salad dressed with toasted sunflowers seeds and sweet cranberries takes less than 5 minutes to make and can be stored in the fridge. I have a little trick that helps to keep the nice crunchy freshness but not the raw bite in the cabbage.

Course Appetizer, Salad

Cuisine Middle Eastern

Keyword cabbage, Cabbage Salad Recipe, Cabbage Salad with toasted seeds and cranberries, salad

Prep Time 3 minutes

Cook Time 1 minute

Total Time 4 minutes

Servings servings

Calories 180kcal

Author Veena Azmanov

Cost $3

Equipment

Ingredients

5 cups Cabbage thinly shredded
½ cup Sunflower seeds
½ cup Cranberries

Dressing

3 tbsp Olive oil
¼ tsp Salt
¼ tsp Pepper
1 tbsp Lemon juice (optional)

Metric - US customary

Instructions

Chop or shred the cabbage as thinly as you can. Add salt and set aside.
Tip - I like to use my food processor with the shredding attachment which is quick and easy
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 over low heat - add the olive oil and heat it up. Do not let it boil.
Pour gently all over the cabbage and cover the bowl again for a minute or two.
The heat in the seeds and the oil is all it takes to remove the raw bit from the cabbage.
Add lemon juice, cranberries, and pepper. Combine well.
This salad can be kept in the fridge for up to 2 days.

Notes

Nutrition