Low Fat Shredded Cabbage Salad
Bright, crunchy, and bursting with fresh flavor, this Low Fat Shredded Cabbage Salad is a delightful way to enjoy a guilt-free, nutrient-packed dish that’s perfect for any occasion. Featuring a colorful mix of green and purple cabbage, crisp carrots, sweet red bell pepper, and zesty green onions, this salad delivers a satisfying crunch in every bite. Fresh cilantro adds a vibrant herbal note, while the creamy low-fat Greek yogurt dressing—with hints of Dijon mustard, honey, and lemon juice—ties everything together beautifully. Ready in just 20 minutes, this salad is an ideal healthy side dish or a light main course for those seeking a low-fat and flavorful option. Serve it chilled for the ultimate refreshing treat!
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Recipe Information
Ingredients
- 0.5 head green cabbage
- 0.25 head purple cabbage
- 1 large carrot
- 1 medium red bell pepper
- 2 stalks green onion
- 0.25 cup fresh cilantro
- 0.25 cup low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
1. Start by shredding the cabbage. Using a sharp knife or a mandoline slicer, finely shred 1/2 head of green cabbage and 1/4 head of purple cabbage. Place the shredded cabbage in a large salad bowl.
2. Peel and grate 1 large carrot. Add the grated carrot to the cabbage in the bowl.
3. Remove the seeds from the red bell pepper and cut it into thin strips. Add the bell pepper strips to the bowl.
4. Finely chop the 2 green onion stalks. Add them to the bowl.
5. Roughly chop 1/4 cup of fresh cilantro and mix it into the salad mixture.
6. In a separate small bowl, prepare the dressing by combining 1/4 cup of low-fat Greek yogurt, 1 tablespoon of lemon juice, 1 teaspoon of honey, and 1 teaspoon of Dijon mustard. Whisk the ingredients together until smooth.
7. Season the dressing with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well to combine all the flavors.
8. Pour the dressing over the cabbage mixture in the large bowl.
9. Toss the salad well until all the vegetables are evenly coated with the dressing.
10. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
11. Serve the salad chilled or at room temperature as a refreshing low-fat side dish or a light main course.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1444 mg | 63% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 34.3 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1526 mg | 32% | |
*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.
