Low Carb Crunchy Red Cabbage Salad
Brighten up your table with this Low Carb Crunchy Red Cabbage Salad, a vibrant and nutrient-packed dish that's perfect as a light lunch or a crisp side for dinner. This salad pairs thinly sliced red cabbage, crunchy green bell pepper, and sweet shredded carrot with savory green onions, sunflower seeds, and pumpkin seeds for a delightful texture in every bite. Enhanced with a zesty apple cider vinegar and Dijon mustard vinaigrette, and garnished with fragrant fresh dill, this recipe is quick to prepare and entirely carb-conscious, making it ideal for keto and low-carb diets. Ready in just 20 minutes with no cooking required, it delivers a fresh, flavorful experience for meal preps, picnics, or a refreshing boost at any gathering.
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Recipe Information
Ingredients
- 1 small head red cabbage
- 1 medium green bell pepper
- 1 medium carrot
- 3 stalks green onion
- 0.25 cup sunflower seeds
- 0.25 cup pumpkin seeds
- 2 tablespoons olive oil
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill
Instructions
Slice the small head of red cabbage in half, remove the core, and then thinly slice the cabbage into shreds.
Chop the green bell pepper into small pieces, ensuring they are bite-sized.
Peel and shred the carrot using a box grater or a food processor.
Slice the green onions thinly, including both the white and green parts.
In a large mixing bowl, combine the shredded cabbage, chopped bell pepper, shredded carrot, and sliced green onions.
Add the sunflower seeds and pumpkin seeds to the salad mixture, distributing them evenly.
For the dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper in a small bowl until well combined and emulsified.
Pour the dressing over the salad and toss everything together until the salad ingredients are well coated with the vinaigrette.
Finely chop the fresh dill and sprinkle it over the top of the salad, then give it one final toss to incorporate the herb throughout.
Let the salad sit for at least 10 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 25.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2429 mg | 52% | |
*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.
