Dairy-Free Crunchy Red Cabbage Salad
Brighten up your table with this vibrant and flavorful Dairy-Free Crunchy Red Cabbage Salad! Packed with nutrient-rich vegetables like crisp red cabbage, sweet carrots, and zesty red bell pepper, this salad delivers a satisfying crunch in every bite. A light and zippy dressing made with olive oil, lime juice, apple cider vinegar, and a hint of maple syrup brings a perfect balance of tangy and sweet flavors, while a sprinkle of toasted sesame and sunflower seeds adds a delightful nuttiness. Completely dairy-free and ready in just 20 minutes, this salad is an ideal vegan side dish or a refreshing standalone meal. Serve it chilled to let the bright flavors and crisp textures truly shine. Perfect for meal prep, picnics, or a midweek dinner boost, this wholesome salad is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 medium head Red cabbage
- 2 large Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 0.5 cup (chopped) Cilantro
- 2 tablespoons Sesame seeds
- 2 tablespoons Sunflower seeds
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Maple syrup
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the red cabbage. Remove any wilted outer leaves and cut the cabbage in half. Thinly slice the cabbage using a sharp knife or a mandoline for uniform pieces.
Peel the carrots and grate them using a box grater or food processor.
Core and thinly slice the red bell pepper. Chop the green onions and cilantro finely.
In a large mixing bowl, combine the sliced red cabbage, grated carrots, sliced red bell pepper, chopped green onions, and cilantro. Toss them together until evenly mixed.
In a small dry skillet over medium heat, toast the sesame seeds and sunflower seeds for 3-4 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and set aside.
For the dressing, in a small bowl whisk together olive oil, lime juice, apple cider vinegar, maple syrup, ground ginger, salt, and black pepper until well combined.
Pour the dressing over the cabbage mixture, tossing gently to ensure all the ingredients are coated with the dressing.
Sprinkle the toasted sesame and sunflower seeds on top of the salad. Toss gently once more.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Serve the Dairy-Free Crunchy Red Cabbage Salad as a refreshing side dish or a standalone lunch.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 41.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2882 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.
