Colorful Red Cabbage Salad
Brighten up your table with this vibrant and nutritious Colorful Red Cabbage Salad, a feast for both the eyes and the palate! Packed with crisp shredded red cabbage, crunchy carrots, sweet red bell pepper, and aromatic green onions, this salad sings with fresh, garden-inspired flavors. Toasted sunflower seeds add a delightful nutty crunch, while a tangy-sweet dressing made from olive oil, apple cider vinegar, honey, and Dijon mustard ties it all together beautifully. Perfect as a light side dish or a refreshing lunch, this quick and easy salad is ready in just 20 minutes and can even be prepped ahead to let the flavors meld. Bursting with color, texture, and wholesome ingredients, this salad is gluten-free and a crowd-pleaser for any gathering!
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Recipe Information
Ingredients
- 1 medium head Red cabbage
- 2 large Carrot
- 1 medium Red bell pepper
- 4 stalks Green onion
- 0.25 cup Fresh cilantro
- 0.25 cup Sunflower seeds
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the outer leaves of the red cabbage, then cut it in half and remove the core. Thinly slice the cabbage into shreds and place it in a large mixing bowl.
Peel and grate the carrots using a box grater or food processor. Add the grated carrots to the mixing bowl.
Dice the red bell pepper into small pieces and add it to the bowl.
Thinly slice the green onions and chop the fresh cilantro. Add both to the bowl with the other vegetables.
Toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Let them cool, then add them to the salad.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss everything together until evenly coated.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld. Garnish with additional sunflower seeds or cilantro if desired.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 54.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2942 mg | 63% | |
*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.
