Cabbage Crunch Salad
Brighten up your table with this vibrant and flavorful Cabbage Crunch Salad! Packed with a colorful medley of green and purple cabbage, julienned carrots, crisp red bell pepper, and zesty green onions, this salad is as visually appealing as it is delicious. Toasted slivered almonds and optional sesame seeds add satisfying crunch, while a tangy-sweet dressing made with soy sauce, rice vinegar, honey, sesame oil, and fresh ginger brings everything together. Ready in just 20 minutes and perfect for any occasion, this healthy, gluten-free side dish is ideal for meal prep, potlucks, or a refreshing lunch. Embrace this easy-to-make, nutrient-packed cabbage salad that's bursting with flavor and texture!
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Recipe Information
Ingredients
- 4 cups (shredded) Green cabbage
- 2 cups (shredded) Purple cabbage
- 1 large (julienned or shredded) Carrot
- 1 medium (thinly sliced) Red bell pepper
- 3 stalks (chopped) Green onions (scallions)
- 0.5 cups (toasted) Slivered almonds
- 2 tablespoons (toasted, optional) Sesame seeds
- 3 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Honey
- 2 teaspoons Sesame oil
- 1 clove (minced) Garlic
- 0.5 teaspoons (grated) Fresh ginger
- 3 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the shredded green cabbage, shredded purple cabbage, julienned carrot, sliced red bell pepper, and chopped green onions. Toss the vegetables until evenly mixed.
Heat a small skillet over medium heat and toast the slivered almonds until they are golden brown and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Set aside to cool.
If using sesame seeds, toast them in the same skillet for 1-2 minutes until fragrant, then set aside.
In a small bowl, prepare the dressing by whisking together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and olive oil until fully combined.
Pour the dressing over the cabbage mixture and toss the salad thoroughly to coat all the vegetables evenly.
Add the toasted slivered almonds and sesame seeds (if using) to the salad, then gently toss to incorporate.
Serve the salad immediately for maximum crunch, or refrigerate it for 15-20 minutes to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1861 mg | 81% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 40.6 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
