Low Sodium Crunchy Red Cabbage Salad
Bright, refreshing, and packed with texture, this Low Sodium Crunchy Red Cabbage Salad is a vibrant addition to any meal. Featuring thinly shredded red cabbage, crisp matchsticks of green apple, and grated carrot, every bite bursts with flavor and crunch. Fresh parsley adds a pop of color, while unsalted sunflower seeds lend a satisfying nuttiness. Lightly dressed with a zesty mix of olive oil, apple cider vinegar, honey, lemon juice, and a hint of garlic, this salad is low in sodium but rich in tangy, naturally sweet flavors. Perfect as a heart-healthy side dish or a light lunch, this no-cook recipe is ready in just 20 minutes, making it an easy and nutritious option you'll turn to time and time again. Keywords: low sodium, crunchy red cabbage salad, heart-healthy recipe, easy salad ideas, fresh side dishes.
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Recipe Information
Ingredients
- 1 small head red cabbage
- 2 medium carrot
- 0.5 cup fresh parsley
- 1 medium green apple
- 0.25 cup unsalted sunflower seeds
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground black pepper
- 1 clove garlic
Instructions
Remove any damaged outer leaves from the red cabbage and cut it in half. Remove the core and thinly slice the cabbage into shreds. Transfer to a large mixing bowl.
Peel and grate the carrots using a box grater or a food processor. Add the grated carrots to the bowl with the cabbage.
Wash the parsley thoroughly, pat it dry with a clean towel, and chop it finely. Add chopped parsley to the bowl.
Core and thinly slice the green apple into matchsticks, leaving the skin on for added texture and nutrition. Add to the cabbage mixture.
Add the unsalted sunflower seeds to the bowl for added crunch.
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and fresh lemon juice until well combined.
Mince the garlic clove and add it to the dressing along with ground black pepper. Mix thoroughly.
Pour the dressing over the cabbage mixture and toss all the ingredients together until the cabbage is evenly coated with the dressing.
Let the salad sit for 10 minutes before serving to allow the flavors to meld.
Serve the salad chilled or at room temperature as a refreshing side or light meal.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 58.6 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2245 mg | 48% | |
*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.
