Crunchy West African Cabbage Salad
Bright, refreshing, and irresistibly crunchy, this West African-inspired cabbage salad is a delightful fusion of vibrant ingredients and bold flavors. Shredded green cabbage, grated carrots, and crisp red bell peppers form the base, while fresh parsley and roasted peanuts add layers of texture and earthy richness. The zesty dressing, made with lemon juice, apple cider vinegar, Dijon mustard, and a touch of honey, ties everything together with a perfect balance of tangy and sweet. For those who love a little heat, an optional Scotch bonnet pepper delivers a fiery kick that elevates the dish to the next level. Ready in just 25 minutes with no cooking required, this salad is a healthy, crowd-pleasing side dish or a light main course that’s perfect for picnics, potlucks, or weeknight meals. Serve chilled to let the flavors shine, and don’t forget the final flourish of chopped peanuts for an extra touch of crunch!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 medium Carrots
- 1 medium Red bell pepper
- 0.5 cup Fresh parsley
- 0.5 cup Roasted peanuts
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 small Scotch bonnet pepper (optional)
Instructions
Remove the outer leaves of the cabbage and slice it in half. Remove the core, then shred the cabbage finely using a sharp knife or mandoline slicer. Transfer the shredded cabbage to a large mixing bowl.
Peel the carrots and grate them using a box grater or food processor. Add the grated carrots to the bowl with the cabbage.
Thinly slice the red bell pepper into strips, then chop into smaller bite-sized pieces. Add to the bowl.
Finely chop the parsley and add it to the mixture.
Coarsely chop the roasted peanuts, reserving a few for garnish, and add the remaining nuts to the bowl.
To make the dressing, whisk together lemon juice, apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl. For a spicier kick, finely mince half of a Scotch bonnet pepper and add it to the dressing.
Pour the dressing over the cabbage mixture and toss thoroughly to combine. Ensure all the vegetables are evenly coated.
Let the salad rest for 10–15 minutes to allow the flavors to meld together.
Before serving, garnish the salad with the reserved chopped peanuts. Serve chilled or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 15.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 29.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2310 mg | 49% | |
*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.
