Crisp Red Cabbage Salad
Brighten up your table with this Crisp Red Cabbage Salad, a vibrant, nutrient-packed side dish that’s as delicious as it is colorful! Packed with crunchy red cabbage, sweet grated carrots, and crisp red bell pepper, this salad is enhanced by fresh parsley and green onions for a burst of herbal flavor. Tossed in a tangy apple cider vinegar and Dijon mustard vinaigrette, lightly sweetened with honey, this dish strikes the perfect balance between zesty and refreshing. Finished with a sprinkle of toasted sunflower seeds or slivered almonds for added texture, this no-cook salad is quick to prepare—ready in just 20 minutes—and makes an excellent accompaniment to any meal. Ideal for those seeking healthy, make-ahead options, it’s a versatile dish that fits beautifully in everything from picnic spreads to weeknight dinners.
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Recipe Information
Ingredients
- 1 medium head red cabbage
- 2 large carrot
- 1 medium red bell pepper
- 0.25 cup fresh parsley
- 3 stalks green onion
- 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
- 0.25 cup toasted sunflower seeds or slivered almonds
Instructions
Remove the outer leaves from the red cabbage, then cut it in half and remove the core. Thinly slice the cabbage using a sharp knife, mandoline, or food processor. Place the shredded cabbage into a large salad bowl.
Peel and grate the carrots using a box grater or food processor. Add the grated carrots to the salad bowl with the cabbage.
Core and thinly slice the red bell pepper into strips, then add it to the bowl.
Chop the fresh parsley and thinly slice the green onions. Add both to the salad bowl.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until emulsified.
Pour the dressing over the vegetables in the salad bowl. Toss well to ensure all the vegetables are evenly coated with the dressing.
Sprinkle the toasted sunflower seeds or slivered almonds over the top of the salad for added crunch and flavor.
Serve the salad immediately, or chill it in the refrigerator for 15-20 minutes to allow the flavors to meld. This salad can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 54.0 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2849 mg | 61% | |
*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.
