Low Sodium Crispy Cabbage and Carrot Salad
Bright, crunchy, and bursting with fresh flavors, this Low Sodium Crispy Cabbage and Carrot Salad is the ultimate guilt-free side dish. Packed with vibrant ingredients like crisp green cabbage, sweet carrots, juicy red bell pepper, and zesty cilantro, this salad delivers a refreshing crunch in every bite. A tangy homemade dressing made with apple cider vinegar, olive oil, lemon juice, and a hint of honey ties the flavors together beautifully without relying on salt. The topping of unsalted roasted sunflower seeds adds a delightful nuttiness, making this salad a wholesome and heart-healthy option. Perfect for a quick 20-minute meal prep, it pairs wonderfully with grilled proteins or stands alone as a light and satisfying snack. Whether you're looking for low-sodium recipes, healthy salads, or something crunchy and delicious, this versatile dish will be your new favorite!
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Recipe Information
Ingredients
- 4 cups Green cabbage
- 2 large Carrots
- 1 medium Red bell pepper
- 4 stalks Green onions
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Unsalted roasted sunflower seeds
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Thinly slice the green cabbage and place it in a large mixing bowl.
Peel and grate the carrots using a box grater or food processor, then add them to the bowl with the cabbage.
Remove the core and seeds from the red bell pepper, then slice it into thin strips and add to the mixing bowl.
Chop the green onions and cilantro finely, then add them to the bowl with the other vegetables.
In a small bowl or jar, combine olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and freshly ground black pepper. Whisk or shake until well combined to make the dressing.
Pour the dressing over the salad ingredients in the large bowl. Toss everything together until well coated.
Sprinkle the unsalted roasted sunflower seeds on top of the salad for added crunch.
Serve immediately for the crispiest texture or cover and refrigerate for up to 2 hours before serving if you prefer a slightly softer texture.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 27.5 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1602 mg | 34% | |
*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.
